See the recipe Dating back to the 19th century, Staffordshire oatcakes are the OG pancake. Not to be confused with Scottish oatcakes, these delicious little beauties use yeast as their leavening agent and are the perfect addition to your pancake day. While they used to be made very simply with just ground oats, yeast, and water, the recipe has changed gradually over the years to include milk and wheat flour to make them more tender , and less likely to break. This recipe is easy enough to adapt for our needs – all you need to do is swap out the dairy milk for your favourite plant based alternative. The…
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Vegan French Toast (Vegan & Gluten Free)
This Sunday is mother’s day in the UK and in that spirit, this recipe is ideal for breakfast in bed. With vanilla, cinnamon, and a touch of sweetness, this is the ultimate treat for any brunch. I like to make it with slices of a great gluten free sourdough but it works equally well with whatever bread you have to hand. Topped off with maple syrup or a tasty fruit compote and it’ll hit the spot. Want to make it even easier for kids to whip together so they can make your breakfast? Then just pop all the ingredients into the blender jug the night before and (with supervision!) they…
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Kimchi Pancakes (Kimchi-Jeon) – Vegan & Gluten Free
I’ve got pancakes on the brain at the moment, not sweet pancakes but savoury. I’ve looked at chickpea pancakes (really tasty, full of protein and gluten free) and pancakes across the world from Dutch babies (tricky to make vegan and gluten free) to Japanese okonomiyaki (look out for that recipe next week!). It makes sense really, pancake day is next week and want you to have lots of options to choose from. I’m told kimchi pancakes are the solution to those odd bits of leftover kimchi but I struggle to believe that. Personally I’ve never had a problem getting rid of kimchi, it’s always been very happy in my stomach.…
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Spanish Omelette (Vegan & Gluten Free)
Surprisingly enough, this is one of those recipes that doesn’t have to change much from the original to make it vegan. Chickpeas are a familiar staple in Spain and a well known traditional substitute for eggs which makes it easy for us. Traditionally filled with potatoes, this makes a filling breakfast for a crowd or a great light lunch with a side salad. I like to mix mine up with more than potatoes, sweet red peppers make a great addition too, along with red onion. It’s an incredibly easy dish to make and doesn’t need to be closely watched. If you’re into batch cooking then the vegetables can be easily…
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Winter Baked Oats (Vegan, Gluten Free, NF)
I’m a big fan of Jack Monroe (don’t know who she is? What are you doing here?! Go HERE and be inspired!) so when I craved a sweet breakfast this morning I reached for her recipe for baked oats. We almost never have pears in the house so instead I’ve done my own version of this tasty breakfast. Using odds and ends you can get a healthy, tasty breakfast that requires very little thought first thing in the morning – I don’t know about you but that’s perfect for me. Enjoy! Makes: Serves 3-4 Ingredients 3 Small Apples, diced small 1/3 cup Frozen Berries 2 Tbsp Sultanas 1 tsp Mixed Spice…
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Korean Pancakes (Pajeon) – Vegan, GF, NF
Korean style pancakes are my go to meal when I need to empty the fridge. Just before we go shopping, its ideal for using up the last of the vegetables. The batter is a tasty vehicle for all those veggies that need eating. It makes for a filling breakfast or an ideal side dish for your next dinner. The key ingredient to a pajeon is spring onions but if you don’t have them, feel free to make an inauthentic version with red or white onions. The batter forms a crisp, pancake with fluffy insides. It’s incredibly easy to make and was just as easy to adapt the traditional recipe to…
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Savory Chickpea Waffles (Vegan, GF, NF)
I’ve been looking for a new, interesting base for brunch. My first choice is to start my day with something savoury, not sweet. So while pancakes, waffles with syrup, and muffins are all good, they’re not my first choice. Instead, I’ve taken the idea of waffles and come up with a great savoury version. These savoury waffles are crisp on the outside, fluffy on the inside and full of flavour. Using chickpea flour as a base means these are packed full of protein but still vegan and gluten free. The additional flavours make a tasty savoury waffle and a great base for your next meal. Pile on top some coleslaw…
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Leftover Rice Pancakes (Vegan, GF, NF, SF)
Today’s recipes is a lot less work than our last! I always make more rice than we need for one meal. Having extra rice stored in the freezer makes it so easy to whip up dinner when you’re not feeling up to cooking and there’s just so much you can do with it. Whether that’s as simple as just reheating what you have, or turning it into a whole new thing, rice has the flexibility that makes it a staple in our house. Whipping your rice into pancakes takes very little time. So they make the perfect breakfast, quick snack, or light lunch. The pancakes come out with delightfully crisp…
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Johnny Cakes (Vegan & Gluten Free)
Johnny Cakes, or hoecakes as they are also known, are an Incredibly simple dish from North American. Essentially a pancake made from cornmeal, the very simplest recipies are simply cornmeal and water mixed together before frying in a pan. Modern recipes often use a mix of flour and cornmeal as well as tenderisers like milk. Often they’re treated just like pancakes and served with syrup and butter in some American Diners. To me, these corn pancakes feel more savoury than sweet. So I’ve thrown together my own version which is definitely savoury and pairs really well with your next vegan English breakfast. Described as a cross between a normal pancake…
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Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)
I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I…
