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:
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
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!
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 VeganGluten-freePancakes 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! 🙂
Recipe: for 7 smaller fluffy pancakes
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
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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This morning, I invented these lovely VeganGluten-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:
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!
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!
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.
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!
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-freeVeganBlueberryBuckwheatOat pancakes this morning who are to die for really! They make an ideal yummy filling breakfast or even a dinner! Easy peasy too! 😉
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!
Recipe: For 16 smaller thicker pancakes
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!)
Take a medium bowl & ad 3 dry ingredients. This is buckwheat flour, oat flour & baking powder. Mix with a spoon. Set aside.
Take another medium bowl & add wet ingredients. This is soy milk, apple compôte & vanilla extract. Mix well with a small whisk.
Now, pour wet ingredients into bowl of dry ingredients. Mix well until all dry ingredients are fully mixed in.
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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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 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!
1 cup + 1/4 cup (131 gr) sprouted whole spelt flour (I used Rude Health)
3 ripe passionfruit, each cut open, seeds & flesh spooned out
1 tablespoon agave
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:
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:
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!!!
I am going to start off with the 1st ingredient & that is: the beloved pineapple! MMM!
I am going to do a new series of recipes that is called: 1 ingredient,3 recipes,…ooh yes! Every month, I will make such a post,…this way, I can get really creative with my chosen ingredient! 😉 I hope you will love my new posts! Enjoy! These recipes are all my own, invented by me in my beloved kitchen & tested & approved by me, friends & family! They are my taste testers! I got all thumbs up for these new 3 recipes! MMM,…I can assure you!
1/ A simple vegan gluten-free pineapple pudding!
Recipe: For 3 puddings
1 + 1/4 cup (300 gr) drained silken tofu
1 + 1/2 cup (250 gr) peeled fresh pineapple chunks
1/8 cup (30 ml) agave syrup
1/3 cup (30 gr) unsweetened coconut flakes
1 teaspoon home-made vanilla extract
1 tablespoon ground flaxseed
Place all ingredients in this order into your beloved Vitamix container & place fitted lid & tamper in. Blend on full power & onto high-speed until fully blended & use tamper to push ingredients into the running blades. This took me 10 seconds. taste. You must taste the pineapple & coconut. Pour into dessert glasses & place into the fridge to cool down & to get a bit more stiffer. I placed my puddings in the fridge for 9 hours. These puddings are lovely smooth, a bit thicker & very delicious too! They are NOT very stiff though! This is not a mousse!
2/ Vegan pineapple chocolate chip pancakes!
These are super delicious vegan pancakes with fresh peeled chopped pineapple & vegan dark mini chocolate chips! They are also good for you because I use spelt flour in here! They are lovely on their own or drizzled with some good organic grade C maple syrup!
Recipe: For 12 smaller pancakes
1 cup (140 gr) organic white spelt flour
1/2 cup (90 gr) vegan mini dark chocolate chips
2 teaspoons baking powder
1/2 cup (94 gr) peeled chopped fresh pineapple, the chunks must not be too big! See picture above!
1 cup (240 ml) unsweetened soy milk
1 ripe peeled banana, mashed with a fork
To fry in: a fruity extra virgin olive oil
Take a medium bowl & ad all dry ingredients. Mix well with a spoon. Take a medium bowl & ad soy milk & mashed banana. Mix with a spoon. Now, pour wet ingredients to the bowl with dry ingredients & mix it through. See that every ingredient is fully mixed in. Wait for 5 minutes & your batter will be thicker.
Take a fitted small non-stick pan & heat up on medium-high. Drizzle a bit of that fruity oil in it. Take a small soup ladle & pour your batter in it. This will make the size of your pancakes. Pour batter into the middle of the pan & swirl it a bit around the pan. Make them not too big!!! Fry for about 2-3 minutes or until the sides are all browned & you will see bubbles appear on the surface of your pancakes. Take a fork to loosen the sides of the pancake. Then, with help of a pancake flipper, carefully flip your pancake & fry this side for 1 minute or 2. Use handforce on your pancake flipper to push the inside batter to the hot base of the pan, to cook aka fry the inside batter around the pineapple pieces. It is really important! Otherwise thou will end up with not fried batter on the inside of your pancake around the pineapple pieces!
Place the ready pancakes on top of each other onto a plate & place a large upside down plate over them to keep warm. This recipe makes 12 smaller pancakes. Serve warm just like that or drizzle with some good organic grade C maple syrup! Yummmmm!
3/ Vegan tropical crumble!
This is a lovely crumble with a tropical twist! I invented a whole new crumble recipe for this special one & my beloved pineapple shinesin here! 🙂 And THAT is what WE WANT! 🙂
I made my crumble topping & fruit combo a few hours aka 4 hours before I was going to eat this so that the flavors of the fruit layer with the added ground ginger would mingle well! It is easy to do so too. This crumble is not too sweet because of the added passionfruit,…it tastes just right! Yum!
Recipe: For 4 normal portions or 2 big portions!
For the crumble topping:
100 gr (1/2 cup) chilled salted vegan butter
40 gr (1/4 cup coconut sugar)
92 gr (3/4 cup) organic white spelt flour
27 gr (1/4 cup) medium-sized oats
For the fruit layer:
360 gr (2 cups) peeled fresh pineapple, hard core removed, cut up into smaller chunks
A few hours before you are gong to EAT your crumble, make the crumble topping & fruit layer too. To make the crumble topping, add spelt flour, oats, coconut sugar & vegan butter into a medium-sized bowl. With a spoon mix together & with your clean hands mingle everything together until it all looks like smaller & bigger breadcrumbs, & place into a fitted bowl with lid & place into the fridge for at least 2 hours, see picture below:
Now, make your fruit layer. Take a medium-sized bowl & ad pineapple chunks, coconut flakes, passionfruit flesh & seeds & ginger powder. Mix well with a spoon. Place cling film over it & place into the fridge to let the ingredients & flavors mingle for at least 2 hours.
Now, preheat your oven to 200°C for 10 minutes. I always use a fan oven. Take a lovely fitted oven dish & place your fruit layer, in 1 layer all in it. Crumble your crumble topping over the fruit layer. See that all the fruit is covered. Place into the center of the hot oven & bake for about 20 minutes. Lower the oven temperature if you need to. I lowered my oven T to 180°C after 15 minutes! When your fruit crumble is ready, take out of the oven & let it sit on the kitchen counter for about 10 minutes to cool down a bit. Serve into lovely dessert bowls or plates & enjoy it just like that or with some good vegan coconut ice-cream or with some bought or home-made vegan pouring custard!!! Go on, indulge yourself,…you SO DESERVE it! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!