Vegan Food & Living - October 2017

42 VEGAN FOOD & LIVING OCTOBER

Breakfast^ RECIPES

Lemon pancakes

By Holly Jade from The Little Blog of Vegan

(www.thelittleblogofvegan.com)

Makes about 10 small pancakes | Prep 5 mins | Cook 10 mins |

Calories 150 (per pancake without toppings)

155g (5½oz) plain white

fl our (I used gluten-free)

1 tbsp golden caster sugar

juice and grated zest of

1 lemon

2 tbsp baking powder

260ml (9fl oz) dairy-free

milk (I used unsweetened

almond)

2 tbsp olive oil

FOR THE TOPPINGS

fresh lemon

maple syrup

icing sugar

chia seeds

fresh strawberries

dairy-free yoghurt

fresh raspberries

fresh blueberries

1 Preheat a frying pan with a splash of oil – this prevents the

batter from sticking to the pan.

2 In a mixing bowl, mix together the flour, sugar, lemon zest

and baking powder.

3 Pour in the milk, lemon juice and oil. Make sure you mix

until fully smooth – you don’t want lumps in the pancakes.

4 Using a large spoon or ladle, carefully pour a small amount

of the mixture into the centre of the hot pan, leave it

for a minute or so, then flip. I used a round metal cookie

cutter to help create the perfect round shape, just be very

careful as the cutter gets very hot. Only flip when the

edges of the pancake look stiff.

5 Repeat this process until you have used up all of your

batter and have a tower of delightful pancakes!

TIP I served my pancakes with a drizzle of maple syrup, a

dollop of dairy-free soya yoghurt, freshly sliced zesty lemon,

fresh berries and a sprinkle of icing sugar.

Peach almond cakes

By Jenny Dunklee (www.thelazyveganbaker.com)

Serves 6 | Prep 10 mins | Cook 25 mins |

Calories 258 (per serving)

115g (4oz) plain fl our

2 tsp baking powder

¼ tsp salt (omit if

aquafaba is salted)

6 tbsp dairy-free

margarine, at room

temperature

75g (2¾oz) sugar

3 tbsp aquafaba

1 tsp vanilla extract

¼ tsp almond extract

75ml (3fl oz) dairy-free

milk

1 peach, fresh or tinned,

sliced thinly

2 tbsp sliced almonds

icing sugar, for dusting

1 Preheat the oven to 180°C/Gas Mark 4. Lightly spray a

12-hole muffin tin with oil.

2 In a medium bowl, combine the flour, baking powder and

salt. Set aside.

3 In a large bowl, beat the margarine and sugar until fluffy,

1-2 minutes.

4 Add the aquafaba, vanilla and almond extracts, and beat

until well combined. The mixture may look a little curdled,

but that is fine.

5 Alternate adding the flour mix and the milk to the

margarine/sugar. Start with one third of the flour, mix until

almost incorporated, then add half the milk, mix, then one

third flour, mix, remaining milk, mix and the last of the flour.

Beat until smooth.

6 Divide evenly among muffin holes – about a third full each.

7 Arrange peach slices carefully on top, then sprinkle with

sliced almonds.

8 Bake for 20-25 minutes or until a toothpick inserted in the

centre of a cake comes out clean.

9 Let cool completely. Dust with icing sugar before serving.

Total fat Saturates Salt Sugar Protein

12. 8g 3.1g 0.84g 16.7g 3.4g

Total fat Saturates Salt Sugar Protein

9.3g 6g 0.01g 2.3g 2.3g

VFL17.Breakfast.indd 42 06/09/2017 11:42