Breakfast Archives - Feast of Plants

Vegan French Toast (Vegan & Gluten Free)

Feast of Plants — Thu, 11 Mar 2021 18:23:35 +0000

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 can take from there in the morning, no extra measuring needed. It makes the perfect thing to cook with your kids and you’ll have a tasty mother’s day too! Makes: Serves 2 (Generously) Ingredients 35g Gram Flour 280ml Water 115g Cashews 25g Sugar 1/2 Tbsp Vanilla Essence 1 tsp Cinnamon 1 Tbsp Nutritional Yeast Pinch of Nutmeg 4 -6 Thick Slices of your favourite gluten free bread Directions This couldn’t be easier, just put everything apart from the bread into your blender jug. If your blender isn’t too strong then use boiling water and leave everything soaking until the cashews are soft to the touch (about 30 minutes). Blend until a completely smooth, thick batter. Lightly grease a frying pan with a little oil and place onto a medium heat. Pour the batter into a wide, low dish and working quickly, well coat the bread in the batter. Fry each slice until golden brown on both sides, repeating until all the batter is used. Serve with maple syrup or your favourite fruit compote. Notes Allergy Notes; This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then skip the cashews and replace the water with a 50:50 mix of plant based milk and plant based cream.

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Spanish Omelette (Vegan & Gluten Free)

Feast of Plants — Mon, 11 Jan 2021 14:00:58 +0000

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 cooked ahead of time leaving you only 15 minutes work cooking the omelette on the day. Light, filling and tasty with an eggy texture – without any eggs! Perfect for your next plant based brunch or lunch and totally versatile. Makes: Serves 4-6 Ingredients 700g Potatoes, sliced 1 Red Onion, halved then sliced 1 Red Pepper, thinly sliced 2 Garlic Cloves. roughly chopped 90g Chickpea Flour (aprox. 1 cup) 250ml Veggie Stock Pinch of Saffron 1/8 tsp Black Salt, optional (for a touch of eggy flavour) 1 tsp Rosemary Salt & Pepper to taste Directions As with most recipes, I like to get the prep out of the way before anything else so make sure all your veg are chopped and ready to go before starting – it’ll make everything easier. Place the potatoes into a pan of salted water and simmer until almost cooked, a fork should . The time will vary depending on your slices but normally this should take about 15 minutes. Drain once cooked, moving the potatoes gently so they don’t break. While the potatoes cook, place a large frying pan over a medium heat and add a few tablespoons of oil. When the oil is heated, throw in the onions and peppers. Cook, stirring frequently, until the onions have softened before adding in the garlic and sautéing well for a few moments. Add in the almost cooked potato slices and gently stir before turning the heat down to medium- low. Cook, stirring rarely and very gently, until the onions are golden brown and the potatoes are cooked and starting to colour. In a large bowl, whisk together the chickpea flour, stock, saffron, rosemary, and black salt (if using) until smooth and lump free. Pour in the cooked vegetables and gently stir through. In the same pan you cooked the vegetables, add another tablespoon of oil and place back onto a medium heat. Tip your mix into the pan , making sure everything is evenly spread out. Cook until the base is browned and the top is just set. This normally takes about 10 minutes. Here comes the tricky bit. Loosen the omelette around the edges then flip onto a large plate (seriously – I normally place the plate over the top of the pan and flip while holding very tightly). Slide the omelette back into the pan and cook until golden and cooked all the way through, about 5 minutes. Turn out onto a large plate or cutting board and slice into wedges. This can be served hot or cold. Leftovers keep well if stored in an airtight box in the fridge for up to a week. Notes You can use almost anything as the omelette filling so feel free to personalise this and make it your own. Feel like mushrooms? Go for it! Want a touch of tomato? Sounds tasty! Have a handful of spinach that needs eating? Throw it in! Allergy Notes; This recipe is naturally vegan, gluten free, nut free and soy free! Let me know if you encounter any issues and I can suggest substitutions.

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Winter Baked Oats (Vegan, Gluten Free, NF)

Feast of Plants — Wed, 11 Nov 2020 15:30:14 +0000

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 90g Oats 350g Plant Based Milk 1 Tbsp Golden Syrup (plus more for serving) 1/4 cup Crunchy Peanut Butter Directions Preheat your oven to 180 degrees (170 fan/350 F). Gradually mix together the mix and peanut butter till completely combined. Stir through the rest of the ingredients. Pour into a medium roasting tray or oven proof bowl. Bake in an oven for 30 -45 minutes depending on how thick you like your oats. Less cooking time will give you a creamy, porridge while cooking for the fully time will give you a crisp top. Serve hot, with a drizzle of syrup and even a splash of milk if you want to loosen your oats a little. Notes It’s taken me a long time to be able to stomach sultanas and raisins so it you’re not a fan feel free to skip. Allergy Notes; This recipe is vegan, gluten free provided you confirm your oats haven’t been contaminated, and nut free provided you use a plant based milk that fits with your allergy needs.

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Korean Pancakes (Pajeon) – Vegan, GF, NF

Feast of Plants — Wed, 04 Nov 2020 16:00:10 +0000

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 make a gluten free and vegan version. In this pancake’s home country, it’s not unusual to find a special pancake mix for sale in stores to make for the perfectly crispy pajeon. This mix was my inspiration to the changes I’ve made to the recipe from the traditional version. Mine is an interpretation that for me, makes this an easy, go to recipe. Pair it with a spicy dipping sauce an you won’t be disappointed. Makes: Serves 4 Ingredients For the Pancake Batter: 180g White Rice Flour 3 Tbsp Cornstarch 375ml Water 1/4 tsp Sugar 1 tsp Vegan Fish Sauce 1 Chia Egg 1/2 tsp Garlic Granules 1/2 tsp Onion Granules 1/2 tsp Chilli Flakes Salt & Pepper to taste Suggested Veggies (overall volume should be 2 cups): Spring Onions Carrots Courgette Peppers For the Dipping Sauce: 80ml Soy Sauce Substitute (See Allergy note below) 3 Tbsp Rice Wine Vinegar 1/2 tsp Chilli Flakes 1/2 tbsp Maple Syrup 1 tbsp Toasted Sesame Seed Oil (optional) 1 Garlic Clove, minced Directions Mix together the dipping sauce in a small bowl. Put to one side to allow the flavours to meld together. Cut your choice of vegetables into thin strips and put to a side while you prepare the batter. Whisk together the dry ingredients of the batter before slowly whisking in the wet. This should make a slightly thick batter. Fold through the sliced vegetables. Place a frying pan on a medium to high heat with about 2 tablespoons of oil. When the oil is hot and starting to shimmer, pour in about half the mix. Using a spatula, make sure all the veg is at least partially submerged in the batter. When the pancake is golden brown on the bottom and the vegetables are slightly charred, carefully flip and cook on the other side. Drizzle a few drops of oil around the edges of the pancake and leave to cook till golden brown. Transfer to a plate and repeat with the remaining batter. Cut your pancakes into pieces and serve with the dipping sauce. Notes I’ve done a variety of versions of this – you can make 1 extra large pancake in a large frying pan (though flipping that was tricky). I’ve also made small pancakes in a small frying pan. Have fun with this! Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. The sesame seed oil is completely optional so if this is an allergen for you then leave out. With this change the recipe is vegan, gluten free and can be nut free.

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Savory Chickpea Waffles (Vegan, GF, NF)

Feast of Plants — Wed, 21 Oct 2020 14:05:52 +0000

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 and cauliflower winge, drizzled with sauce. Pair with your next tasty curry – or even use for a sandwich. Enjoy! Makes: Serves 4-6 Ingredients 200g Chickpea Flour 80g Gluten Free Flour* 1/2 tsp Salt 350 – 500ml Water 2 Tbsp Oil 1/4 cup Fresh Coriander, finely diced 1 Small Red Chilli, diced 1 tsp Grated Ginger 2 1/2 tsp Baking Powder Directions In a large bowl mix together all the dry ingredients apart from the baking powder. Gradually mix in the water, a quarter cup at a time, until it forms a thin batter. I find it easier to use an immersion blender as the coriander leaves tend to get stuck in a whisk. Allow the batter to rest for at least 15 minutes (or up to overnight) so the chickpea flour can absorb the water. The batter will thicken while resting. When ready to use, whisk in the baking powder and more water if the batter is too thick, aiming for a consistency of double cream. Preheat your waffle maker to medium high heat. Once heated, spray with cooking oil and ladle in about half a cup of batter. Cook according to your maker’s instructions, or until the waffles are a golden brown and crisp on the outside. Remove and repeat with the rest of the batter. The waffles can be made ahead of time and reheated in the toaster or served immediately with your favourite toppings. Notes * If your flour blend doesn’t include xantham gum then a dash may help here. Allergy Notes; These waffles are vegan, gluten free, nut free and soy free. If you have any issues with this recipe, let me know and I can suggest substitutions.

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Mung Bean Pancakes Stuffed with Braised Chard (Vegan & Gluten Free)

Feast of Plants — Wed, 09 Sep 2020 13:00:09 +0000

In my on going search for a decent vegan omelette, I came across Moong Dal Chilla. An old traditional Indian recipe for pancakes made from mung beans (also know as moong Beans), it works equally well as a healthy breakfast, delicious lunch or a light dinner. There’s a big difference between the traditional recipe and my interpretation – I use whole mung beans. The traditional recipe uses spilt and hulled mung beans, without their skins they’re a pleasant light yellow and produce a lovely golden pancake. Whole mung beans have green skins and I’ve leaned into the green by adding grated courgettes and fresh coriander. While I know its unusual, it’s truly tasty! I’ve stuffed mine with a smear of vegan creme fraishe and braised chard. The deep, rich flavours of the chard are cut through by the tangy creme fraishe and pair perfectly with the lightly spiced, fluffy pancake. There are two tools you’re going to need for this recipe, a strong blender and a good quality frying pan. If your pan isn’t as non-stick as it used to be, the pancake will stick and the whole recipe will just be more stressful than it needs to be. The blender will be grinding the beans down to make the very simple batter. If yours starts to struggle then you can add a touch more liquid to help it out but try not to add too much as it can make the batter too thin. Lean into the green and try these mung bean pancakes. Let me know how you get one, I love to hear your feedback! Makes: Serves 4 Ingredients For the Mung Bean Pancakes: 210g Whole Mung Beans, dried 1/2 – 1 Cup Plant Based Milk 1/2 tsp Salt 1/4 tsp Asafoetida* 1/4 tsp Turmeric 1/4 tsp Chilli Flakes 20g Fresh Coriander, finely chopped 200g Courgette,grated For the Braised Chard: 250g Chard (I like rainbow chard but grab what’s available to you) 4 Garlic Cloves, minced 1 Tbsp Dried Oregano ! tsp Dried Rosemary 2 Tsp Stock Powder (I use Marigold Vegan Bouillon powder) Salt & Pepper to Taste Oil for Cooking 1/4 Cup vegan Creme Fraishe Directions Soak the mung beans in plenty of water for at least 4 hours but preferably overnight. Once soaked, your beans should be transformed from hard little bullets to soft enough you can crush them with your fingers. If they’re not that soft after their soak then you likely have older beans that will need longer. Leave soaking until soft. Drain and rinse and soft mung beans before placing into the blender with half a cup of plant milk. Process in the blender until the mung beans have been ground into a smooth paste. If your blender is struggling then add a tablespoon or so more milk until it’s able to cope but don’t add too much, you don’t want the mix to be too runny. As the batter start to become smooth, add the spices and continue grinding until smooth to the touch. I find this stage is much easier if the batter is transferred into a bowl but if you’d rather not get another dish dirty, feel free to carry on in the blender jug. Gently stir in the coriander and grated courgette before leaving the batter to rest for 20-30 minutes. The courgettes will release liquid into the batter during this time. Depending on how wet your courgettes are, add enough extra milk to bring the consistency similar to double cream. While the batter rests, start on the braised chard. Seperate the leaves and stalks of the chard into two piles. Cut the stalks into inch long pieces and roughly shred the leaves. Heat a wide based pan on a medium-high heat with a touch of oil. Add the chard stalks and garlic, sauteing until they start to brown around the edges. Add a good crunch of salt & pepper, along with the herbs and stock powder. Pour in just enough water to cover the stalks, bring to a simmer, cover, and turn the heat down low. Simmer until the stalks are almost tender, about 15 minutes. Remove the lid and turn up the heat, reducing the liquid until it thickens and turns slightly syrupy. Stir in the leaves and stir constantly, the chard should be ready once the leaves are wilted. Depending on how conformable you are with multitasking, you can start cooking the pancakes while the chard cooks, or start once its cooking and keep the chard covered while waits. Either way, place your frying pan on a medium-high heat. I can’t emphasise this enough, the pan must be HOT before you carry on or the pancakes won’t spread well. Drizzle a few drops of oil into the pan and spread well before adding a ladle of batter. I find that about half a cup of batter works well to make a good sized pancake in my pan but feel free to fit that to the size of your pan. Spread the batter with the back of your ladle or a plastic spatula, moving in a circular motion, until it forms a round, even, and thin pancake. Cook until they turn brown around the edges and the batter changes to a dark green in thicker spots. Flip and cook on the other side till browned and slightly crisp. Move to a plate and repeat with the rest of the batter. When ready to fill the pancakes, smear a thin coating of the creme fraishe on half of one side of a pancakes. Top with a serving of chard and fold the other half of the pancake over. Repeat with the rest of the pancakes and serve immediately. I like to serve this with a light salad or quick coleslaw for a tasty light lunch. Notes Allergy Notes; If Gluten is an issue for you, then please be careful with your asafoetida. Its a tricky spice to handle in it’s base form so some suppliers will mix it with wheat flour. If you can’t find a safe variety then substitute in a 1/4 tsp each of onion powder and garlic powder. This recipe should be naturally vegan, gluten free, nut free and soy free. Let me know if you have any allergy issues and I can suggest substitutes that may work better for you.

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Johnny Cakes (Vegan & Gluten Free)

Feast of Plants — Wed, 19 Aug 2020 12:00:13 +0000

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 and a potato scone by Kenny, they really very easy to make with very forgiving recipe. I paired mine with some vegan sausages, mashed avocado and a sprinkle of furikake seasoning (I know, its become a bit of an obsession of mine). If you want to go lighter than why not serve them with some sauteed mushroom and roasted tomatoes? If you want to go all out then why not put them on the plate with your next vegan full English – mushrooms, tomatoes, a chickpea scramble, baked beans, maybe even a vegan sausage or rasher of bacon, all sitting pretty next to a few johnny cakes. The breakfast of champions! Makes: Serves 4 Ingredients 60g Cornmeal 60g Gluten Free Flour 2 1/2 tsp Baking Powder 1 tsp Salt 125ml Plant based milk 2 tsp Cider Vinegar 3 Tbsp Oil 350ml Boiling Water Pepper to taste 1/2 cup Frozen Sweetcorn Directions Start by mixing together the almond milk and vinegar, let them sit together for around 10 minutes if you can to allow the proteins to break down and make vegan buttermilk. If you have time to let the sweetcorn defrost then go ahead but I admit that normally I just don’t remember, the Johnny cakes will just take slightly longer to cook. In a medium bowl, whisk together the dry ingredients. Add the boiling water and mix well. Now slowly pour in the rest of the wet ingredients and mix well, you should get a batter with a texture similar to thick paint. Remember to season with plenty of fresh ground pepper before folding in the sweetcorn. Place a large frying pan on a medium to high heat and add a touch of oil. When the pan is hot and the oil has started to shimmer, spoon about a quarter cup of batter into the pan. Cook, flipping halfway, until deep, golden brown on both sides. Repeat until all the batter has been cooked, adding more oil as needed. See – simple! An easy, tasty accompaniment to your next breakfast that even I can handle when half a asleep. Notes Allergy Notes; This is vegan, gluten free, soy free and nut free (as long as you use a nut safe milk like oat milk). Let me know if you encounter any allergy issues with this recipe and I’ll recommend some substitutes.

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Lincolnshire Sausages (Vegan, Gluten Free & Soy Free!)

Feast of Plants — Fri, 31 Jul 2020 14:24:06 +0000

The heatwave has arrived and I can almost guarantee what most of you will want to do in this weather – haul out the barbecue! It’s the classic British answer to hot, weather. Do what you can to make the most of the heat while it lasts, cook outside with friends, get sunburnt and maybe even a little drunk. It’s even a perfect idea as the COVID rules relax because you can obey the lockdown rules and still be social. If you’re vegan you might be struggling to think of how you can enjoy what is typically a very meat focused event. But don’t worry, I’ve got you. Alongside your grilled corn, char-grilled asparagus, veggie kebabs, and seared peaches (seriously, try roasting them on the grill for an easy dessert, you won’t look back!) I’ve rushed to share the recipe for my vegan Lincolnshire sausages just for you. Finding a good, tasty vegan sausage that’s also both gluten and soy free can be difficult. Which I why I’ve resorted to making them myself. While this recipe isn’t entirely complete, I knew all you lovely people would want to take a look at it now so you can add it to your barbecue menu. It’s entirely up to you if you want to do the final step and add the casing. Without it, the sausages will be more tender and should likely be cooked in the oven, but with the casing, they grill well, won’t fall apart and can be treated just like any other sausage. Toss them in a bun with ketchup or mustard and they’ll pair perfectly with a lazy summer’s day. Full of flavour, they’ll satisfy the most ardent carnivore but they take a bit of work so let’s get started! Makes: 6 Sausages Ingredients For the Sausages: 30g Walnuts 50g Mushrooms, finely chopped 50g Onion, finely chopped 1 Tbsp Oil (a neutral tasting oil like rapeseed or avocado works well) 125ml Vegetable Stock 1 Tbsp Soy Sauce Substitute (See Allergy Note below) 1 Tbsp Nutritional Yeast 1 tsp Salt 1/2 tsp Ground White Pepper 1/2 tsp mace 1/2 tsp ground Nutmeg 1/2 tsp ground Ginger 1/4 tsp ground Allspice 3 tsp Sage 1 tsp Brown Sugar 125g Cooked Pinto Beans 2 Sundried Tomatoes, finely diced 2 Tbsp ground Chia Seeds 30g Steal Cut Oats, re-hydrated in stock 3g Methylcellulose 1/4 tsp Xantham Gum For the Casing (optional)*: 2-3 Square Rice paper sheets 180ml Vegetable stock 1Tbsp Soy Sauce Substitute 1 tsp Liquid Smoke Oil for brushing Directions To start, process the walnuts in a food processor until the size of small breadcrumbs. It’s incredibly important that the mushrooms, tomatoes and onions are finely diced. Too large and it’ll throw off the texture. Saute them in a frying pan with just a touch of oil on a medium heat until the onions start to brown and the mushrooms have released their liquid. Remove from the heat and set to one side. Bring the oil, stock, soy sauce, spices, and sugar to a boil in a medium pan. Add the beans, mushroom mix, walnuts, oats and chia seeds and simmer on a low heat until the liquid is completely absorbed. Stir constantly during this process and you should be left with a thick paste. At this stage I normally mash it a little to break up the pinto beans and help make sure the mix is a little homogeneous but that’s completely up to you, if you like a sausage with more texture then you can skip this step. Allow the mix to cool before adding the final two ingredients and combine really well. Taking a quarter cup of the mix at a time, shape into a sausage shape. It will be sticky so oil your hands before hand or use cling film to help shape them. Allow to rest in the fridge for at least an hour. If adding the casing, mix together the liquid ingredients on a plate or baking sheet with high sides. Ideally it should be wide enough for your rice paper sheets to lie flat. Allow a single sheet of rice paper to soak until soft an malleable. Using a pizza cutter, trim your rice sheets until you have a sheet slightly less wide than your sausages are long. Tightly roll the sausage in your rice paper strip until the ends overlap and stick together. Brush with oil and set to one side. Repeat until all your sausages are coated. If your sausages have a coating then you can treat them just like any other sausage, grilling or frying until well browned on all sides. Without the coating, brush with oil and roast in the oven at 200C for 25 minutes. Enjoy! This recipe is still a work in progress so I’d really love your feedback. Notes *My thanks to the Hidden Veggies for the casing inspiration – go take a look at her recipe! Allergy Notes; you may be a little tired of this note by now but those of you that don’t know, I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally (not always! check your brand) contains no gluten, is slightly less salty, and thicker than soy sauce. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. Keep an eye on your liquid smoke as it can contain both gluten and soy but allergen free versions are available. If nuts are an allergen for you then I’d suggest substituting the walnuts for 1/4 cup of sunflower seeds for a similar taste and texture.

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Buckwheat Crepes

Feast of Plants — Wed, 01 Apr 2020 12:00:00 +0000

I’m just going to leave this picture here for you to drool over. Think about it, don’t you just love pancakes, maybe drizzled with maple syrup and some fruit? Sometimes there’s a good side to social distancing, you’ve got nowhere to be so why not have a gentle start this weekend, make some pancakes in your PJs, and watch the day begin with a full belly and a cup of tea. These pancakes are vegan, gluten free, and allergy safe. They’re also incredibly easy – the batter likes to sit for a little while before cooking so take the time to make yourself a cup of tea and wake up a little more or make the batter the night before, let it sit in the fridge and wake up to pancakes! Makes: Serves 2 Ingredients 100g Buckwheat Flour 50g Gluten Free Flour 1 Chia Egg* 400ml Water 1 tsp Salt 1 1/2Tbsp Sugar (optional)** Directions Whisk together the dry ingredients and very gradually add the water until the mix becomes smooth and light. Lastly, whisk in the chia egg. Let the pancake mix rest for at least 20-30 minutes (or overnight in the fridge if you want to be prepared). Chop up some fruit for your pancakes, read a newspaper, make another cup of tea, have a dance party with the kids – this is pancakes after all, they’re meant for lazy mornings not for when you have a stopwatch breakfast and a timed exit out the front door. Now check out your batter, it should be the consistency of single cream, if it looks too thick then add a touch more water. Preheat your frying pan on a medium heat and add just a dash of oil, I like to use a pastry bus to make sure it’s evenly distributed as well as to remove the excess. Ladle a small amount batter into your hot pan and swirl it around to a thin and even layer. I find about a 1/4 cup of batter works well for my smaller frying pan – you can always add a touch more batter right at the beginning if it’s not quite enough as long as you’re quick! Leave to cook on the one side until the edges just start to brown. Ease a palate knife all the way around the edge of the pancake then lift and flip. Continue cooking until its browned on both sides (this normally takes about 1 minute) and flip on to a waiting plate. Continue with the rest of the batter, serving each one as ready or stack onto a plate so you can share when ready. Serve with maple syrup, some fruit, or whatever you happen to crave. Notes * If you’re not familiar with using chia eggs, here’s my quick primer. Soak 1Tbsp of ground chia seeds in 3Tbsp of water for at least 10 minutes – this should become a gel like substance. ** You can skip the sugar here if you want to but it really does help the pancake to brown evenly and it counters the touch of bitterness you can get with buckwheat flour.

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