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…
-
-
Okonomiyaki – Japanese Cabbage Pancakes (Vegan & Gluten Free)
Tomorrow is pancake day. We’re not short on pancake recipes on this blog – I’m a big fan of exploring what this recipe looks like around the world – but today I wanted to give you an extra special recipe. Okonomiyaki is a traditional snack on the streets of japan. Sold at food stalls and small, hole in the wall restaurants, it’s incredibly popular. There are a few traditional elements that I’ve had to look at substituting. There are no eggs in this batter normally, instead a Japanese yam called a nagaimo is grated. It produces a thick sludge that works as a great binder but it practically impossible to…
-
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.…
-
Indian Beetroot Pancakes or Beetroot Dal Chilla (Vegan & Gluten Free)
I’ve made pancakes inspired by dal chilla before (see here) but with these I’ve gone along the more traditional route. Healthy, nutritious, and packed with protein, these make the ideal companion to your next curry night. We paired them with last week’s Gobi Manchurian which made for a very colourful dinner. I’ve flavoured the pancakes with beetroot and chives and it’s a great way to squeeze in yet another vegetable into your dinner. Provided you have a blender, these are really quite easy to make. Stuff them with your favourite vegan cheese to make a quick snack, fold them up and they make a great addition to any lunchbox, or…
-
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…
-
Mung Bean Pancakes Stuffed with Braised Chard (Vegan & Gluten Free)
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,…
-
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…
-
Banh Xeo – Vietnamese Pancakes
A lot of my food isn’t really know for its cultural authenticity. I’ll take inspiration from the original sure, but very rarely does it stay true to that original recipe, and so it is here. A quick look around at your typical Banh Xeo filling will tell you that prawns and pork typically make the cut, make it vegetables only and the general consensus seems to be that this is fit for a very light lunch or a starter only but I think we can fix that. The filling for my pancakes is a salad of rice noodles, thinly sliced vegetables, some pickled vegetables, add in some aubergines that are…
-
Buckwheat Crepes
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…
