There’s something so comforting about pancakes and with a batter that take two minutes it’s all the better. I always use this recipe (equal measure flour and plant milk) and just switch it up with vanilla, agave etc if I’m making a sweet batch.
1 cup spelt flour
1 cup almond milk
Sprinkle of onion and or garlic powder
Pinch of salt
Blitz in the nutri bullet
(Always a nicer consistency the next day)
Pancake filling :
A bunch of green onions roughly chopped. I would normally use leeks here but had green onion that needed to be used up.
A punnet of mushrooms
Smoked tofu slices (optional I just had some leftover in the fridge)
Sautéed the mix in coconut oil, add a generous pour of tinned coconut milk minced garlic, salt and pep.
I tucked the mushroom, tofu mix inside the pancake and top with my favourite Rebel Chilli sauce mmmmmm, a scoop of vegan pesto and finished with coconut flakes, pumpkin seeds, blueberries and goji berries for a little sweetness and colour. Odd combo I know but it works so well.