Last night, James and I attended the Brisbane Night Noodle Markets in South Bank. Halfway through it all, my mum called to ask: “Did you feel the earthquake we had today? It was a 5.7.” My first reaction had been WHAT? AGAIN?! I was genuinely surprised that there had been another one. I replied with: “No, but I felt the one on Thursday. It was a 5.3 and it made the whole house vibrate for about ten seconds. Fudge [the dog] went crazy.”
According to the news, Queensland apparently experienced eight separate tremors since Thursday, the magnitude-5.7 quake being the largest recorded since 1918. That’s pretty disconcerting. But at least they were all offshore and not terribly noticeable. And they sure didn’t stop Queenslanders from enjoying a beautiful weekend.
And it really was a beautiful weekend. So beautiful that we needed pancakes to celebrate. I’m an expert at vegan pancakes now. Yes, guys, you can get them to taste like regular pancakes without the use of eggs or butter or milk. You’d think the loss of these ingredients would make your pancakes lack flavour, but there are ways to circumvent this. For example, the use of olive oil in this recipe allows the cakes to brown quite nicely and that in turn strengthens the characteristic ‘nutty’ flavour the oil lends to the batter.
Olive Oil Pancakes with Chia Seeds & Dark Chocolate
a vegan recipe; makes about 8 small pancakes (approx. 10cm across).
1 1/4 cups all-purpose flour
2 teaspoons baking powder
a generous pinch of sea salt
1 tablespoon chia seeds
2 tablespoons sweetener of choice*
3 tablespoons extra virgin olive oil
1 cup unsweetened soy milk
1 teaspoon vanilla bean paste (optional)
additional olive oil for greasing pan
syrup of choice
berries of choice
dark chocolate**, chopped
* I used Norbu, 100% natural sweetener made from monk fruit (0.5 calories per serve).
** If you’re looking for vegan chocolate, Pana Chocolate and Sweet William both offer some great dairy-free options.
- In a small bowl, combine flour, baking powder, salt and chia seeds. Mix well, set aside.
- In a large bowl, combine sweetener, olive oil, soy milk and vanilla bean paste. Once thoroughly mixed, stir in dry ingredients and mix until just combined (do not overmix or pancakes will be tough).
- Let batter rest for about 10 minutes while you grease and heat a frying pan on medium-high heat.
- Lower temperature to medium-low before pouring a small amount of batter (about 1/4 cup) onto pan. Cook both sides until golden brown. Repeat until batter is used up.
- Serve warm with a drizzle of your favourite syrup, some berries and chopped dark chocolate.