Quinoa-power breakfast cakes

These little bites of chewy moreishness were inspired by my chewy choc quinoa cookies that I have formed a bit of an addiction too, now every time I cook up a batch of quinoa, I reserve one cup to make a little batch of these cookies straight off, as they literally takes a mere 5 minutes to whip together with pre-cooked quinioa...  anyway I digress...

As much as can I just about justify eating the choc version for breakfast, I wanted something that upped the health factor even further, and to be honest I don’t typically want chocolate for breakfast! How about a quinoa-banana concoction? Now that sounds like a powerful start to the morning, or any time of day.  

I added a peacan half to the top of each and oh my goodness when I tasted these little chewy cookie cakes fresh from the oven the toasted pecan made the whole thing taste like a maple pecan pastry...you know the sort, flaky layers of plaited pastry loaded with sugars and syrups with a few toasted pecans nestled between the goeey layers. Well let me tell you- the toasted pecan combined with a little drizzle of date syrup really does nail it....don't leave the pecans out!

So, 5 minutes to mix, 10 minutes in the oven (perfect time to have a quick shower) and then these beauties are on your breakfast plate or stashed away in your bag for a mid morning pick-me-up. I don’t think you  can ask for much more than that?

This post also ties in very nicely to a new category of recipes that I will be revealing tomorrow...my favourite collection of recipes to date! Hold tight... :-)

  

Recipe: Quinoa pancake patties

Makes 6 pancake patties

Ingredients

1 banana

Pinch stevia

1 tsp chia/flax

½ tsp cinnamon

½ tsp vanilla

1 cup pre-cooked quinoa

3 tbs oat flour (or other GF flour)

Pecans to finish (either whole or chopped)

Date syrup to drizzle- optional

Method

Mash the banana and mix through all ingredients adding the quinoa and oat flour last.

Scoop into balls and press into flat patties with moist palms or the back of a spoon. Place flattened patties on a lined baking sheet  and press pecans into the top of each. Bake at 180C for 10 minutes until just beginning to turn golden at the edges.

Serve with vegan yoghurt and a drizzle of date or maple syrup

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Triple gingerbread pancakes

This post and the last have actually been written up in reverse order to how they were created in the kitchen...simply because I got a little too excitable about the gingerbread sauce!

Triple ginger...?

...ginger pancakes, gingerbread granola, gingerbread sauce...you do like ginger right?  

Erm if not, maybe the pancakes below will be more up you street.

Strawberry cream pancakes

Lemon and poppy seed pancakes

Blueberry banana pancakes

Spiced apple pancakes

For the gingerbread recipe, I used my oatmeal blini recipe to get an oaty kick to start the morning, but you could use spelt or GF flours as per the other recipes linked above or your own tried and tested recipe, just add the ginger and molasses. For the sauce, see this post. My sauce was runnier than I had originally envisaged as I was too impatient to let the ingredients freeze fully and I spent too much time faffing around before taking the photos. For a thicker frosting to sandwich between the pancakes simply freeze for longer either before or after blending.

Gingerbread reminds me of the holidays, cold weather and warm sticky cake fresh from the oven....maybe i'm simply not ready to leave behind the seasonal festivities quite yet.

Recipe: triple gingerbread pancakes

makes 4 (easy to double)

Ingredients:

50g ground oats

1/2 tsp baking soda

70g soy milk

1 tsp ground chia or flax

1 tbs maple syrup

1/2 tsp molasses (optional to taste)

1/2-1 tsp ground ginger

For ginger bread sauce- see this recipe

For gingerbread granola- see this recipe

Method:

Mix all ingredients together in a small bowl ensuring no lumps.

In a lightly oiled frying pan, spoon pancake mixture into rounds and fry on a medium heat for approx. 2 minutes each side until cooked through and golden.

Serve immediately with gingerbread sauce and granola or other toppings as desired.

Note: you could also use a melon baller and make mini pancakes to skewer as per this recipe.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Buckwheat blini breakfast kebabs

I had originally planned this post for yesterday...but I figured since many of you will be celebrating Thanksgiving, will anyone actually be reading blogs....really? Other than maybe people like me who don't celebrate Thanksgiving in their country. So I decided that I'd postpone it a day... I didn't want anyone missing out! This would make a fab lazy day post Thanksgiving brunch.

This idea came to me at 2am last Saturday morning....just when I should be sleeping NOT thinking about breakfast!

I've got into a bad habit of sitting in bed on my laptop before going to sleep and getting so engrossed in things that I don’t realise the time has crept across to the early hours… and then I can’t switch off when I do lay down to sleep.

However I didn't really mind this particular moment of creativity, and I simply tucked the idea away in my mind until morning.

Welcome to the most amazing brunch ever!

Simple, healthy, versatile, gluten free….the list goes on!

Ok, I’ll cut to the chase. These mini buckwheat blinis were inspired by this post in which the concept of the oat blinis worked really well, however not wanting to simply replicate with buckwheat I made miniature versions using a melon baller as a batter scoop (this worked perfectly- I really recommend this for getting evenly sized blinis) and then threading them onto skewers between chunks of fruit.

You could use any fruit you wish as long as it can be threaded onto skewers. It would be fabulous with banana and strawberries but alas it is not the season for strawberries. I was a little lacking on the fruit front and so used banana and some tinned apricots….had I planned ahead I would have used grapes, chopped mango along with banana…but I  was too impatient to try out my idea before I could get to the shops to replenish my frit supplies!

The blinis are only slightly sweet in themselves so I drizzled them with a (generous) helping of maple syrup and a dollop of vegan yoghurt. You could increase the sweetness of the batter itself if you desired, although I always prefer pancakes to be plain and then sweeten with toppings.

Go on…have a little fun today and play with your food!

Recipe: Buckwheat blini breakfast kebabs

Approx. 8 kebabs (serves 2-4)

100g buckwheat flour

Scant ½ tsp bicarbonate soda

150ml soy milk (or other dairy free milk)

1tsp ground chia or flax

3 tbs agave syrup

½ tsp cinnamon

1 tsp vanilla

extra water to thin batter as needed

Approx. 2 cups fruit chunks of choice.

Maple syrup to serve

Method

Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.

Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and apricot halves. Set aside.

Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 30 seconds or so on each side until golden.

When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to serve.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY SIXTEEN: Oatmeal blinis

I’ve long wanted to have a go at making buckwheat blinis, they look so simple and seem so versatile, but the inclusion of egg in nearly every recipe shied me away However the recipe was again recently brought to my attention and this time instead of shy away I wanted to take up the challenge…BUT…since this is Vegan MOFO and my theme is oats it seems only fitting that I turn them into oat blinis.

These little blinis turned out a treat, so I will having a go at the traditional buckwheat version soon for sure.

What I like most about this recipe is the versatility…sweet or savoury…you choose. Well you probably already guessed that I’d make this a little fruity brunch treat (I was actually last weekend that I made these) so I added a touch of sweetness to the batter, you could just as easily add a few savoury spices instead.

I served mine with a good drizzle of maple syrup and banana plus a few raspberries that I picked from the garden. Yum!

This this recipe makes about 12 and I only wanted a few for my brunch so I am planning on freezing the remainder as I hear that buckwheat blinis freeze very well so I hoping these will too…I will report back!

Recipe: Oatmeal blinis

Makes approx. 12 blinis

Ingredients

200g ground oats

½ tsp bicarbonate soda

300ml soy milk (or other dairy free milk)

1tsp ground chia or flax

1 tbs agave syrup (optional)

½ tsp cinnamon (optional)

Approx. 100ml water to thin batter as needed

Method

Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.

Spoon heaped tablespoon of mixture onto a hot frying pan and fry for a minite or so on each side until golden.

Serve hot or cold. I ate mine hot.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lemon poppy pancakes

It must be the weekend! Pancakes for a weekend breakfast is pretty much the only time I have them, you know the drill by now!

These lemony delights soak up the remains of summer time and were a twist on  the norm as I often opt for spelt flour, as with GF flours I often find the pancakes have more trouble holding together. This time I was determined that things should be a little different. These worked a treat, however I would still recommend making small pancakes as they will be so much easier to flip, regardless of what flours used I often find myself making the mistake of spooning a large blog of batter into the pan which is much more tricky to handle.

I’m having a bit of a lemony kick at the moment, must be the sunshine these last few weeks... and maybe also a little wishful thinking that summer wasn't over already! Since I also had some poppy seeds to use up, I figured this would be the perfect combo.

Served up with some vegan yoghurt, a squeeze of lemon and a sprinkle of coconut sugar and you’re good to go. Breakfast? These are more like dessert!

Recipe: Lemon poppy pancakes

Makes approx. 4-5 pancakes

Ingredients:

½ cup GF flour mix (I used Doves)

¾ tsp baking powder
Tiny pinch salt
1 tbs poppy seeds
3 tbs apple puree

1 tbs lemon juice and zest

1 tbs agave

1/3 cup soy milk with 1 tsp chia seeds mixed in

1 tbs melted coconut butter (or omit for fat free)

Method:

Mix the wet ingredients together in a small bowl. Combine with the dry ingredients and mix well but lightly.

Spoon smallish dollops on a lightly oiled hot frying pan and fry till golden for a minute or so each side. Serve with soy yoghurt, a squeeze of fresh lemon and coconut sugar as desired.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Strawberry cream pancakes

I told you my cashew custard would be making another appearance!

Here it is used as the dressing but also as part of the pancake mix (this can be substituted for regular cashew butter if you are not planning on making cashew custard). The pancakes are perfect for a summer brunch or dessert and you can dress them up however you fancy… I warn you now, they are pretty filling!

When cooking pancakes, I find that it helps to keep them fairly small, no larger than fist sized rounds as otherwise it can be tricky to flip them…or maybe I just haven’t got the knack!

I have also topped my with chia jam, such a simple recipe of mashed berries and ground chic seeds. The sweetness of the berries really shines, but you could add some extra sweetener to the mix if you prefer.

Recipe: Strawberry  cream pancakes

Makes approx. 6 medium thick pancakes. (serves 2-3 for brunch or dessert)

Ingredients

½ cup mix of white spelt flour (or GF mix-* I used buckwheat and tapioca)

3 tbs rolled oats (GF if necessary)

1 tsp baking powder

Pinch of salt

1 tsp vanilla extract

1 tbs agave

1/3 cup soy milk

1 tbs softened cashew butter (or 2 tbs cashew custard)

1/3 cup chopped strawberries (add last)

Method

Mix the wet ingredients together in a small bowl. Combine the dry ingredients in a separate bowl then add the wet and mix. Add chopped strawberries last and lightly mix through. Spoon  dollops on a lightly oiled hot frying pan and fry till golden for a couple of minutes each side.

Serve with cashew custard, yoghurt or fruit.

You'll find more pancake recipes here.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Carrot cake pancakes

So, on Saturday pancakes got to me again….!  I hadn’t planned for this little distraction at all since I had a nice bowl of oats lined up in my head (hmm, that sounds odd?)

But then Facebook happened and somebody had posted about pancakes- how much they really wanted some….so then I really wanted some too! So I figured I really ought to do something about that.

Meet the newest addition to the pancake family. Carrot cake pancakes!

It’s still only a relatively small pancake family but there are plenty more flavour combos bubbling away in my mind awaiting a future weekend brunch trials. Check these ones out too:

Spiced apple pie

Blueberry and banana

Sweet chestnut and cranberry

What’s your favourite flavour?

You will see the note below about carrot content. I made these originally with quite a large carrot, and therefore the ratio of ‘wet ingredient to dry’ was fairly large as carrot releases more moisture whilst cooking. You will see from the photos that the pancakes were more dense and moist than fluffy, I liked it this way as a nice change but my mum (who I’d shared them with) preferred a slightly fluffier version. Therefore I have slightly reduced the amount of carrot in the recipe below. Also note that the carrot should be finely grated so that it cooks through quickly.

P.S wish me luck for tonight, as I have my first new Pole Fitness class to teach…I’m a big ball of nerves and excitement!

P.P.S do you notice how there are 4 pancakes in these photos yet the recipe makes 6- well guess who ate four pancakes and who ate two! (yes I was hungry!)

Recipe: Carrot cake pancakes

Makes approx. 6 smallish pancakes 

Ingredients

½ cup white spelt flour

4 tbs oats

1 tsp cinnamon or mixed spice

¾ tsp baking powder

pinch salt

1 smallish carrot finely grated (or larger carrot for a less fluffy pancake)

½ tsp vanilla extract

2 tbs maple syrup

1/3 – 1/2 cup orange juice

1tbs melted coconut butter

Method

Mix coconut butter, orange juice and vanilla in a bowl and heat in microwave to melt the coconut butter into the mixture. Combine dry ingredients in a separate small bowl then add the wet and mix. Add finely grated carrot last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a few minutes each side.

Serve with soy yoghurt and walnuts with a dusting of extra cinnamon as desired.

Note: when I first made these I added a medium- large carrot to the mixture which made for a wetter pancake due to the moisture in the carrot as it cooks. I enjoyed this texture, but if you prefer a more traditionally fluffy pancake then you may wish to reduce the carrot as noted.

For or tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pancake Day

Yesterday was Pancake Day... Shrove Tuesday... Mardi Gras...

....whatever you like to call it!  I hope you had a good one.

We celebrated with pancakes at work. This type of a special day for pancakes seems to be a more British phenomenon with other cultures and countries more into pancakes of all types all year round. Don’t get me wrong we eat pancakes at other times too, it’s just that Pancake Day is that little bit more special and the supermarkets fill their ‘seasonal’ shelves with pancake mixes, eggs, lemons, sugar, maple syrup and sauces of all descriptions. Basically an opportunity to entice people with an array of sugary treats!

On Friday I tested out my first successful vegan classic pancake recipe, so check it out! I was so happy with the success I replicated it today at pancake lunch with my colleagues.  

They made up their traditional batter with eggs and milk and I made up my own egg-free batter with soy milk.  I used a little baking powder so my pancakes were ever so slightly fluffy and had more bubbles compared to theirs. I made a few extra as I knew people would be too curious not to want a taste. 

Check out their big stack and my little stack!

Vegan vs Non-vegan....the verdict?   Well, they looked and tasted pretty much identical.  I think any non-vegan would be hard pushed to tell the difference.

Digging in......

Almost as critical as the pancake itself are the toppings! Some had savoury pancakes but most of us opted for the sweet versions... we kept it simple with the classic lemon and sugar, maple syrup, blueberries, banana and cinnamon, plus there were a few lashing of nutella for some of my colleagues.

 (I know, I know....blasphemy to this blog, but I still couldn't resist a pic!)

Did I have more pancakes when I got home in the evening... um, maybe!  Pancake Day only comes round once a year after all and I had to make sure I’d ‘fully tested’ my recipe, right?

 

Plus, I really wanted to test out a gluten free version since these pancakes contain spelt. I used almond flour and potato starch instead but alas it just wasn’t happening for me and so as not disappoint others I resorted to another batch of spelt pancakes at short notice.  I will continue my GF trials for a thin pancake and let you know how I get on. I think the almond flour version may have worked out for a thick style pancake.

Mmmmm…maybe you are feeling a little peckish? Pancakes of all kinds are great all year round, particularly as a quick ans easy healthy style brunch. Maybe these fat pancakes will take you fancy?

Spiced apple panakes with date and walnut

Sweet chestnut pancakes

Blueberry banana pancakes

or how about my newest most craveable creation....the choc chunk breakfast cookie....(looks like a pancake and only takes 2 minutes!)

A finally a little something to make you smile....what to do with the last remaining dribbles of batter from the big bowl of mixture? A little love heart of course courtesy of my lovely colleagues Kasia and Piotr.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Classic British pancakes

I love pancakes of all kinds….but especially the typically British thin pancakes with thin crispy edges and bubbly holes across the surface.

But even though I love them I rarely make them this way! I think that’s partly because I look forward to Pancake Day (Shrove Tuesday or Mardi Gras if we’re going to be proper about it) every year and for me the novelty and the excitement just wouldn’t be the same if I ate these pancakes all year round.

Last year was my first attempt at making vegan pancakes in this traditional style. Bearing in mind I only was only just getting into the vegan lifestyle and so my experience and maybe more importantly my intuition was simply not there….so the pancakes were an absolute disaster!  I made a big batch for me and the Boy to share but they just weren’t edible.  I think the main issue was the amount of baking powder I’d used. I looked up a number of recipes which called for 2 tablespoons of baking powder but that was just too much. The pancakes were beyond ‘fluffy’ with big crater like holes and the taste, well, it simply fizzed on the tongue! I’ve learnt a lot this past year and a lot of that has to do with trusting your instincts.

So, based on this intuition I put together a recipe that works a treat. Lightly, fluffy pancakes that holds together well and spread nice and thinly. I have used white spelt for a lighter pancake but wholemeal spelt or other flours should work fine also.  I have some more gluten free and superfood pancake experiments up my sleeve over the next couple of days ready for Pancake Day on tuesday…but for now the perfect simple classic pancake which reminds me just how far I’ve come!

Ooo yes toppings…I almost forgot! 

I have shown a classic lemon and (coconut) sugar combo, as well as a PB&J mix made from a tablespoon each of sugar free raspberry jam, homemade peanut butter and soy yoghurt- mix these together then spread on to your pancakes and top with cherries or cranberries of you fancy.

Recipe: classic pancakes

Makes 3 medium pancakes (serves 1 if you are greedy like me!)

Ingredients

½ cup white spelt flour

1 tsp ground flax or chia seed

1 tsp agave syrup

1 tsp baking powder

tiny pinch salt

2/3 cup soy milk (reduce to half if you prefer a thicker pancake)

1 tsp vanilla extract

1 tbs melted coconut oil/vegetable oil

Method

Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.

Meanwhile heat a medium sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes. 

Serve hot with toppings of your choice.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Spiced apple pancakes with date and walnut

Sometimes (usually at weekends) I wake up in pancake mode!

Today was one of those days.

My typical weekday breakfast oats consist of a grated apple mixed into milky oats with raisins, cinnamon and seeds or nuts sprinkled over a dollop of soy yoghurt on the top.

Well, this is simply my breakfast in pancake form with dates instead of raisins and walnuts as the perfect compliment. On their own I am not a huge walnut fan…but teamed with dates or maple syrup then I’m sold. You could use either date syrup or maple syrup in this recipe, I used maple syrup and then added the chopped dates to the batter.

These are thick moist pancakes and make for a pretty filing brunch. Believe me you really won’t need to be snacking again before lunch…particularly if like me these form part of a lazy morning, with brunch (as opposed to breakfast) being the keyword!

Saturday tends to be my chill-out catch up day, anything goes and I have no particular timetable or commitments. However, that said I do like to have felt that I ‘fitted a lot in’ to my day. I’ve said before that I’m not really very good at lazy days however hard I try! But the concept of lazy day pancakes sets me in the weekend mood, they take the healthy vibe and tweak it into a little indulgence. Perfect!

If you are a fan of pancake brunch (or indeed pancake dessert!) have a peek at my blueberry banana or my winter cranberry chestnut combos.

Recipe: Spiced apple pancakes with date and walnut

Ingedients

½ cup mix of wholemeal and white spelt flour

4 tbs rolled oats

1 grated apple

3 finely chopped dates (optional or you can add more if omitting the maple syrup)

1 tsp cinnamon

¾ tsp baking powder

Pinch of salt

1 tbs maple syrup or 2 tbs date syrup) (omit if want a more savoury pancake)

1/3-1/2 cup soy milk (or nay milk alternative)

1 tbs melted coconut butter/oil (or omit for fat free)

Topping- soy yoghurt, a sprinkling of chopped walnuts and a drizzle of maple or date syrup.

Makes approx. 6 medium thick pancakes. (serves two for brunch or desert)

Method

Mix coconut butter/oil, syrup of choice and soy milk in a bowl and heat in microwave to melt the butter into the mixture. Combine dry ingredients in a separate bowl then add the wet and mix. Add chopped apple/dates last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a minute or so each side. Serve with soy yoghurt and walnuts as desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Twelve Days’ day 12: sweet chestnut pancakes with cranberry compote

It’s come around at last…day ‘12’ is here!

So that must also mean that Christmas is just around the corner. (*super excited face*)

However, I must make one small apology…. 

When I announced my ‘12 days’ I also mentioned throwing a few savoury recipes in too….hmmm not so much! It wasn’t planned that way, it was simply that cake overwhelmed me and I got a little carried away. Oh well. There are worse things than cake and it is the name of this blog after all!

I will try to make it up to you little in the last few days before Christmas, as I am planning on a savoury round up- a ‘buffet bites’ type post if you like to give a little boost of inspiration to carry you through the Christmas period. I for one need a bit of a savoury kick- the amount of cake, cookie, frosting and pancake testing I’ve had to do in these last few weeks…it’s a hard life!!

So here you have it- the recipe for today. The perfect Christmas pancake brunch, sweet chestnut pancakes with a cranberry compote. Sweetly spiced and fruity, the perfect warming start to Christmas morning.

I bought my chestnut puree in a can in the local supermarket, I would assume this is readily available wherever you are- if not I guess you could blend your own (but that is just a guess!) or you could try an alternative pancake recipe along the lines of this blueberry pancake recipe, I imagine this would work just as well substituting the blueberries for cranberries and adding some Christmassy spices.

Recipe: sweet chestnut pancakes with cranberry compote

Ingredients

Pancakes:

1/3 cup mix of wholemeal spelt flour

1 tbs ground flax plus 2 tbs hot water

1/3 cup chestnut puree

¾ tsp baking powder

Pinch of salt

½  tsp vanilla extract

½ tsp cinnamon

1 tbs agave (omit if you prefer a more savoury pancake base)

Approx. ½ cup soy milk (or milk of choice) use more or less to achieve a batter that pours thickly.

Topping:

2 large handfuls fresh cranberries

1 tbs rapadura

4 tbs water

Soy yogurt (or others yoghurt/cream)

Maple syrup

Cinnamon

Makes approx. 4 pancakes to feed one or two (feel free to double, quadruple of whatever multiples you need to feed the crowds!)

Method

To make the cranberry compote, add the fresh cranberries to a small sauce pan along with the rapadura and water. Simmer and stir ever minute or so for approx. 10 mins.

Meanwhile to make the pancakes, mix the flax with the hot water an set aside to gel for a couple of minutes. Mix the chestnut puree, soy milk, agave and vanilla in a small bowl then add the flax mix. Combine the dry ingredients in a separate bowl then add the wet and mix to get a thick but smooth batter. Spoon large dollops on a lightly oiled hot frying pan and fry till golden for a minute or so each side.

Serve topped with soy yoghurt and cranberry compote along with maple syrup and a dusting of cinnamon as desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.