Vegan Pancakes For Shrove Tuesday
Shrove Tuesday might as well be just ‘Tuesday’ for vegans - you’ve already given up the eggs and fats for good. But no harm partaking in the pancake-frenzy by whipping up something with a two-pronged approach - to indulge your taste buds and embellish your Insta stories.
We have here some delicious vegan pancake recipes. Some incorporating the seasonal blood oranges and rhubarbs. And for those who don’t really fancy sugar, there’s a crispy savoury treat as well!
Blood Orange Pancakes
Makes: 10-12 pancakes
Self-raising flour - 250g | Coconut sugar (or golden caster) - 2tbs | Salt - a pinch | Zest - 1 Blood orange | Almond milk (or any non-dairy/plant-based milk) - 500ml | Coconut/Olive oil - 3.5 tbs + to fry |Apple Cider vinegar - 1 tsp | Juice of Blood orange - 4 to 6 | Sugar - as per taste
Method for Blood Orange Syrup:
Set a pan on medium heat. Pour the blood orange juice and toss the sugar along with it.
Stir constantly on medium heat till the mixture has a syrup-like consistency. Set aside.
Method for Pancakes:
In a large bowl, mix together all the dry ingredients - flour, coconut sugar, salt and blood orange zest.
In this dry mixture, pour in all the wet ingredients in this bowl - milk, oil and apple cider vinegar. (note: if using coconut oil, make sure it’s melted)
Combine the wet and dry ingredients to form a luscious, thick batter.
Heat a pan over medium heat. Once pan is hot, add some of the oil meant to fry. Pour a tablespoon or a scoopful of batter onto the pan.
Cook for about 3 minutes or till bubbles form on top. Then flip over and cook the other side till the pancake is a nice, golden brown.
Serve warm with a gorgeous glaze of the the blood orange syrup!
Crunchy Cauliflower Pancakes
Makes: 10-12 pancakes
Cauliflower - 1 medium | All-purpose flour - 4tbs | Semolina - 4tbs | Garlic - 3 cloves (chopped) | White Onion - 1 medium (chopped) | Paprika - 1tsp | Black pepper and Salt - as per taste | Olive oil - to fry
Garam Masala - 1 tsp | Coriander (optional) - 3-4 sprigs (finely chopped)
Pluck out cauliflower florets and steam until tender. Cool it down.
While the florets are cooling, place a pan on medium-high heat and add oil. Fry the chopped garlic and onions until brown.
Now back to the cauliflower - using a masher or food processor to blend florets into coarse mash.
To this mash, add the flour and semolina and mix well. Add the seasoning, spices and give it another stir. Lastly, add the sautéed onions and garlic, and combine.
Heat a pan/skillet. Once the pan is hot, add some oil and scoop out the mixture (using a rounded spoon or ice-cream scoop). Flatten into a patty-like shape. Once browned, flip to other side. Once
Transfer on paper towels. Serve warm with a sweet chilli chutney or preserve.
Fruity Oatmeal Pancakes
Makes: 6-8 pancakes
Oats (rolled/instant) - 120g | Self-raising flour - 75g | Coconut sugar (or golden caster) - 3tbs | Salt - per taste | Coconut oil - 3tbs + to fry | Soy/Almond milk - 200ml + 50ml | Apple Cider vinegar - 1tbs | Rhurbarb/Strawberries (chopped) or Blueberries - 1 cup
In a microwaveable bowl, mix the oats and milk and cook for 1.5 minutes.
Once cooked, remove mixture from microwave, stir and cool for a few minutes.
Take another bowl and mix the flour, sugar and salt. Add the oats and give a stir. Add oil and apple cider vinegar. Mix in remaining milk slowly as required to form a mixture of fairly thick consistency.
Heat a griddle/pan on medium heat. Add few drops of oil.
Drop a scoop of the oatmeal batter into the pan and spread with the back of a spoon into a circular disc. Press in the fruit on top while batter is still uncooked.
Once browned on one side, flip over and brown on the other side. Drizzle more oil if required.
Serve topped with syrup or fruit compote.