Just because I can’t have dairy or eggs doesn’t mean I can’t have pancakes on Shrove Tuesday, or any other day for that matter. I woke up this morning to find it grey, overcast and wet, not what I ordered. So, after a quick session on the home trainer in lieu of my morning ride, I made pancakes for breakfast and the world immediately seemed a better place – the power of food!
Ingredients (makes 9 pancakes, serves 3 greedy cyclists)
- 1 tbsp chia (or flax) seeds
- 1 tbsp coconut oil (melted)
- 250ml unsweetened almond milk
- 1 tsp cider vinegar
- 125g wholemeal flour
- 1 tsp unrefined or coconut sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch of sea salt
1. Whisk together the chia seeds with 2½ tbsp of cold water, then set aside to thicken.
2. Combine the almond milk and cider vinegar, add the melted coconut oil, then whisk in the chia seed mixture.
3. Sift and combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined. Don’t worry about a few lumps. Set aside for -10 minutes.
4. Turn oven on low. Heat a tiny amount of coconut oil in a large frying pan over a medium heat, or like me use a non stick pan without addition of further fat. Add a small ladleful of the batter per pancake to the pan, you’re aiming for a scotch pancake size, then add more ladlefuls of the batter, ensuring they’re nicely spaced out. You’ll need to do this in batches.
5. Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface – a bit like a pikelet. Then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes.
6. Serve with a dollop of coconut yoghurt, a drizzle of maple syrup, a spoonful of fresh fruit or fruit compote, or all of them if your heart so desires and enjoy!
Sheree’s Handy Hints
1. You can grind the chia or flax seeds beforehand for a smoother batter if you prefer, but I don’t mind leaving them whole.
2. You can add flavourings, such as cinnamon or vanilla essence, to the batter. Probably no more than 1/2tsp.
3. You can use any kind of milk, I just prefer unsweetened almond. If you use a sweetened milk, omit the tablespoon of sugar.
4. Just before you turn the pancakes for the first time, you can add fresh or dried fruit to taste – banana, raisins, blueberries, strawberries, apples – to the batter.