Posted in Recipes

Vegan Wholewheat Pancakes with raspberry vanilla sauce!

Hello lovelies!

Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.

I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!

Recipe: For 6 thicker medium pancakes

Ingredients:

For the pancakes:

1 cup (155 gr)  of wholewheat flour

1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)

250 ml unsweetened soy milk

For the sauce:

260 gr (2 cups + 1/4 cup) frozen raspberries

2 tablespoons of water

1 sachet (8 gr) organic vanilla cane sugar

Method:

  1. Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
  2. Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
  3. Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!! 🙂   ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free! 

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Posted in Recipes

Sourdough Blueberry Vanilla Pancakes made with leftover sourdough starter!

I made these glorious healthy sourdough blueberry vanilla pancakes with leftover sourdough starter from 2 days ago. I made an olive sourdough bread! Recipe on the blog soon! I still had 2 cups (500 ml) over. It was a white spelt sourdough starter. I used it in these tasty beauties:

Delectable sourdough pancakes!

Recipe: For 8 medium thicker pancakes

Ingredients:

1 flax egg (1 tablespoon ground flax egg + 3 tablespoons water)

2 cups discarded sourdough starter with white spelt flour

1 + 1/2 teaspoon vanilla cane sugar

2 tablespoons of oil

1 teaspoon baking soda

125 gr fresh blueberries

Method:

1. Take medium bowl & ad first 5 ingredients. This is the sourdough starter, flax egg, vanilla cane sugar, oil & baking soda. Whisk well together with a small whisk. Finally, add the blueberries. Whisk again. Your sourdough pancake batter is now very bubbly! Ready to fry your pancakes in a medium-hot non-stick pan.

2. I used a smaller soup ladle to pour my batter into the hot pan. I don’t use oil because there is already oil in the batter. Fry pancakes for a few minutes until there are many bubbles on top & check with a fork if the pancake is already getting brown on the pan side. Carefully flip over with pancake flipper & fry for another minute or so. Keep pancakes warm with foil. Enjoy with some good maple syrup! You can really taste the vanilla & blueberries & the pancakes are a bit sweet on their own. MMM!

Posted in Recipes

Pancakes for Christmas!

Hey lovelies,

Are you getting into the spirit of Christmas yet? I know I am!!! This morning, when I invented & made these glorious Christmas inspired pancakes it started to snow,…ooh yes,…and a lot too!

So, I made these lovely Vegan Gluten-free Pancakes for Christmas! That is a mouthful hey? They are super easy to make, very delicious & are very fast eaten at our house! 🙂 They are super filling  & healthy too! 🙂

Joine me!

Recipe: for 7 smaller fluffy pancakes

Ingredients:

60 gr wholemeal buckwheat flour

60 gr white almond flour

1 teaspoon baking soda

a pinch of sea salt

150 ml unsweetened almond milk

2 flax eggs (2 tablespoons of ground flaxseed + 6 tablespoons of warm water, whisk together & leave to stand for 10 minutes to thicken a bit)

1 sachet of vegan gluten-free vanilla cane sugar

For the sauce on top:

2 small packets of fresh frozen red currant from my freezer

1 + 1/2 sachet of vegan gluten-free vanilla cane sugar

2 tablespoons of water

Method:

1. First, make your sauce. Add frozen red currants, vanilla sugar & water into a cooking pot, stirring often, bringing to the boil. The sauce need to thicken. I serve my sauce half warm. Keep warm.

2. In a bowl, ad all dry ingredients. This is the buckwheat flour, almond flour, baking soda & vanilla cane sugar. Mix well together. See that there are no lumps from the almond flour.

3. In another small bowl add wet ingredients. These are the flax eggs & almond milk. Whisk together.

4. Now, add bowl with wet ingredients to bowl with dry ingredients & whisk to combine. Your batter will be gray in color. Now,oil a non-stick pan & heat up on medium-high. When super hot, add some of the batter, I do this with a small soup ladle & pour into the center of the pan. Swirl it around a bit so you end up with a smaller pancake. Turn heat a bit lower. Fry until many bubbles appear on your pancake & with help of a fork & pancake flipper, carefully turn your pancake & fry the other side for 1 minute or 2. Stack your pancakes on top of each other & keep them warm. Re-oil the pan & fry your pancakes like said above. Repeat until batter is all used up. I got 7 smaller pancakes out of it! Now, serve your lovely healthy yummy pancakes with some of the warm sauce on top! Enjoy!! 😉

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Posted in Recipes

Vegan Gluten-Free Spiced Chestnut Pancakes!

This morning, I invented these lovely Vegan Gluten-free Spiced Chestnut flour Pancakes! That is a mouthful hey? They are super easy to make, very delicious & are very fast eaten at our house! 🙂 I had a bag of chestnut flour hanging around & needed to use it up. They are super filling too! 🙂

Do you know what chestnut flour is?

My chestnut flour is made out of milled peeled roasted chestnuts. It has a mild brown color & has a special taste, a more nutty sweet flavor. Chestnut flour is also very healthy. It is low in calories, is low-fat because it is mostly starch. Chestnut flour has a lot of good fiber in them, about 8 gr/100 gr chestnut flour. It also has a lot of vitamin C. It is also rich in folic, like in green veggies. It also has a lot of good minerals, zinc, calcium, magnesium, manganese & phosphorus. It also has a good amount of potassium: 518 mg / 100 gr. So, it is unbelievably good for you! Prior to this post, I made a vegan chestnut bread. You can read all about it here!

Recipe: For 9 medium pancakes( My pancakes were in diameter: 

Ingredients:

1 cup (140 gr) roasted chestnut flour

1 cup (250 ml) unsweetened soy milk

1 flax egg ( = 1 tablespoon ground flaxseed + 3 tablespoons warm water, mix & leave for 10 minutes until gel-like)

1 teaspoon baking powder

1/2 teaspoon ground garam masala

1 tablespoon dark agave

Method:

1. Make your easy batter! Take a medium bowl & add all ingredients. Whisk well together. You don’t want any lumps left!

2. Fry pancakes! Fry your pancakes in hot sunflower oil. Fry your pancake until many bubbles appear on the surface & then, carefully flip pancake over & fry the other side for 1-2 minutes. Stack pancakes onto a big plate & keep warm. Re-oil your pan every time. You will end up about 9 smaller pancakes. 

3. Top with good maple syrup or some coconut sugar! Enjoy with a loved one! 🙂 You can really taste the chestnut, hint of garam masala & then the yummy topping! 2 really fill you up!  ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free! 

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Posted in Recipes

Simple Spelt Vanilla Pancakes!

First of all, I wish all of my readers from across the globe: 

 

These lovely spelt vegan pancakes are so easy to make yet they are filling. This is a very delicious breakfast or brunch dish! Enjoy!

Recipe: For 7 thin smaller pancakes

Ingredients:

For the pancakes:

Dry ingredients:

130 gr (1 cup)  organic wholegrain spelt flour

Wet ingredients:

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, leave to stand for 15 minutes until you get a gel-like liquid)

250 ml unsweetened almond milk

1 teaspoon home-made vanilla extract

Method:

  1. Take a medium bowl  & add all wet ingredients  for the pancakes. Mix with a small whisk. Now, add bowl of dry ingredients to the bowl of wet ingredients. Whisk together. There must not be any lumps!
  2. Place bowl with batter into the cold fridge for 15 minutes until thicker. Make small thinner pancakes. Fry your pancakes in hot sunflower oil. Fry your pancake until some bubbles appear on the surface & then, fry the other side for 1-2 minutes. Re-oil your pan every time. Stack them on a clean plate that you topped with aluminium foil to keep them warm.
  3. Plate up & enjoy with some good maple syrup drizzled over them or topped with coconut sugar! Yummmmm! ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of mine & 8/10 are also gluten-free! 

Posted in Recipes

Gluten-free Vegan Blueberry Buckwheat Pancakes!

Hey sweeties,

Because many of you missed me the last 2 months & I received so many lovely concerning emails on what was going on with me, I invented & made you all these lovely Gluten-free Vegan Blueberry Buckwheat Oat pancakes this morning who are to die for really! They make an ideal yummy filling breakfast or even a dinner! Easy peasy too! 😉

A lovely tasty ehalthy breakfast!
A lovely tasty healthy breakfast!

That is a mouthful, hey? I had some nice wholemeal buckwheat flour left that I needed to use up. I thought that home-made ground oat flour would go well with this lovely buckwheat flour. I had some fresh blueberries that I wanted to use in these lovely pancakes! They are super scrumptious, healthy & filling too! 

My husband Peter gave them 10/10! Ooh yes!

MMMMM!
Topped with some coconut sugar,…To die for really!

Recipe: For 16 smaller thicker pancakes

Ingredients:

Dry ingredients:

1 cup (140 gr) wholemeal buckwheat flour

1 cup (95 gr) home-made oat flour (made by grinding whole smaller oats into your dry container of your Vitamix for about 15 seconds, measure out 1 cup!)

2 teaspoons gluten-free baking powder

Wet ingredients:

1 teaspoon home-made vanilla extract

1/2 cup (130 gr) apple compôte

1 cup + 1/2 cup (375 ml) unsweetened soy milk

To fold in the last-minute:

1 cup (165 gr) blueberries

Method:

  1. Take a medium bowl & ad 3 dry ingredients. This is buckwheat flour, oat flour & baking powder. Mix with a spoon. Set aside.
  2. Take another medium bowl & add wet ingredients. This is soy milk, apple compôte & vanilla extract. Mix well with a small whisk.
  3. Now, pour wet ingredients into bowl of dry ingredients. Mix well until all dry ingredients are fully mixed in.
  4. Lastly, fold the blueberries into the mix. Heat up a non-stick small pan & heat up on medium-high. Smear in with a neutral extra virgin olive oil & heat up. Pour 1 heaped big tablespoon into the center of the hot pan & see that you have a few blueberries in them. Flatten it all out with the back of your spoon to form quickly a roundish shape for your pancake. Wait until many bubbles appear into the surface of the pancake & carefully flip your pancake over with help of a pancake spatula & fork. With your pancake flipper, push the upside of the pancake down for an equal fry. When done, place onto a plate that you lined with aluminium paper to keep the pancakes warm. Repeat the process. I oiled my pan again & again. When all the pancake batter has been used up, serve at once, like photo above & enjoy with some coconut sugar on top or with some good maple syrup! 🙂 I got 16 smaller thicker pancakes from the batter!

 

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Sophie’s Foodie Files

You might like these other pancake recipes:

  1. Vegan pancakes with a passionfruit glaze
  2. Vegan 5 -ingredient pancakes
  3. Vegan pineapple chocolate chip pancakes!
  4. Vegan wholegrain oat spelt pancakes with a plum spiced compôte
  5. Vegan spelt pancakes
  6. Vegan spelt pancakes with cardamom scented sticky caramel figs
  7. Vegan Gluten-Free cherry oat pancakes with cacao nibs
  8. Vegan pumpkin spiced pancakes with home-made pumpkin spice
  9. Sophie’s wholesome apple pancakes

You can also find this tasty recipe HERE ON INSTRUCTABLES!

Posted in Recipes

Vegan spelt pancakes with passionfruit glaze!

Yesterday morning, I invented these tasty beauties! I had some ripe passion fruit & a bag of sprouted wholemeal spelt flour lying around that I needed to use up so I created another new pancake recipe too. Just look at this beautiful one:

Let's digg in!
Let’s dig in!

Let’s see up closer:

These are 6 smaller wholemeal sprouted spelt thicker, fluffy pancakes that are also delicious on their own & fabulous when topped with this tasty passionfruit glaze,…it is what your mouth & body want!!! 😉 This is not a dessert though because it is too filling! For breakfast & brunch it is ideal! 🙂

Recipe: For 6 smaller fluffy vegan pancakes!

Ingredients:

Dry ingredients:

1 cup + 1/4 cup (131 gr) sprouted whole spelt flour (I used Rude Health)

2 teaspoons baking powder

Wet ingredients:

1/2 cup (137 gr) apple sauce

1/2 cup unsweetened soy milk

1/2 teaspoon home-made vanilla extract

1 tablespoon agave

Passionfruit glaze:

3 ripe passionfruit, each cut open, seeds & flesh spooned out

1 tablespoon agave

Method:

  1. Place dry ingredients & wet ingredients in this order into your Vitamix container. Place fitted lid & tamper in. Blend on high-speed until fully mixed. This took me about 10 seconds. Remove lid & tamper. Your pancake mix will be thicker, like this:

    Thick healthy pancake batter!
    Thick healthy pancake batter!
  2. Make the passionfruit glaze. Place ripe passionfruit seeds & flesh into fitted cooking pot & add agave. Stir & heat up. Simmer for about 3-4 minutes until it forms like a gel aka jam like consistency aka glaze. Taste. It is a bit sweet & you really can taste the full passionfruit flavour & that is what you want. Turn heat off & keep warm while you fry your pancakes. it will look like this:

    hot & tasty!
    hot & tasty!
  3. Form & fry your pancakes. Take a small pancake pan & smear it in with a fruity oil. Heat up on medium-high. Spoon 2 big small spoonfuls of the dough into your pan & flatten it all out with the back of your spoon to form quickly a roundish shape for your pancake. Wait until bubbles appear into the surface of the pancake & carefully flip your pancake over with help of a pancake spatula & fork. With your pancake flipper, push the upside of the pancake down for an equal fry. When done, place onto a plate & repeat the process. I oiled my pan again & again. When all the pancake batter has been used up, serve at once, like photo above & enjoy! 2 pancakes will be enough because they really fill you up & that is what you want! The pancake itself is a bit sweet, thick & fluffy & the passionfruit glaze on top is also a bit sweet & so addictive as well. Enjoy, sweeties! Love, Sophie! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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