Firstly, I’d like to start by stating that every day has the possibility of being pancake day for me, but as most jump on the bandwagon for this yearly event, there really is no better time to share a new recipe, right?!
Secondly, they are vegan because if you missed the memo, I am vegan(ish). I am lactose intolerant anyway and at the end of last year went off eggs, red meat and a whole host of other foods which technically makes me vegan at times but I still stick to the term flexitarian as I might just wake up one day and want a burger again… I eat what I want, when I want.
Bioglan shared an epic pancake recipe for all the superfood fans out there (which you can find here) but I had to mix it up a little to make it suitable for my own diet and this is the very successful result…
Chia & Flax SuperPowered (Vegan) Pancakes
Makes 6 american style || Serves 2 || Dairy Free || Vegan
This stack of pancakes are a little more superpowered than your average with added Bioglan Superfoods Chia + Flax for a hit of fibre that guarantees a satisfied stomach and slow-release energy. And extra-special pancakes surely deserve an extra-special topping, so I’ve thrown in a deliciously nourishing poached rhubarb recipe to spoon over the top (save the leftovers for your porridge the next morning) – and yes, I didn’t try out the topping as you can see from the image; I was feeling somewhat more indulgent!
1 1/8 cup of flour (I used 1 cup of spelt, 1/8 cup of plain)
1/8 cup Bioglan Superfoods Chia + Flax
1 tsp baking powder
1/4 tsp salt
1 cup milk alternative (I used hazelnut cos that is literally all I had in the house!)
1 tsp Bioglan Superfoods Organic Coconut Oil, for frying
Blend or mash the banana into the milk. Mix all dry ingredients in a large bowl and add the milk / banana mix to the dry ingredients. Stir until combined.
Melt the coconut oil in a frying pan over a moderate heat. Scoop two scant table spoons of the pancake batter into the pan and cook it until small bubbles appear on the surface.
Once you see the bubbles, flip the pancake (either by catching some serious air OR with a spatula, your choice…) and cook the other side for a further minute before transferring to a plate. Repeat until all the mixture is used up.
(I topped mine with chopped up Protein Snickers, cacao nibs, almond butter and a drizzle of agave!)
Poached strawberries and flaked almond topping
2 tbsp coconut sugar
1 tsp Bioglan Supergreens Berry Burst
½ tbsp lemon juice
2 tbsp water
A handful of flaked almonds
Preheat the oven to 180 degrees celcius.
Scatter the almonds over a baking tray and toast in the warm oven until lightly golden (keep an eye on them – they’ll burn in an instant!)
While the almonds cool, chop the strawberries into small pieces and put into a saucepan with the sugar, lemon juice, Bioglan Supergreens Berry Burst and water. Simmer gently for 1-2 minutes until the strawberries are soft, but not mushy.
Strain the liquid into a bowl and set aside. Leave the strawberries to cool.
Put the liquid back in the saucepan and simmer until it becomes a thick syrup.
Top your pancakes with a spoonful of the poached strawberries, a drizzle of the poaching syrup, a few toasted flaked almonds and a dusting of icing sugar.
…there you have it! Everything you need for an epic pancake day… or epic day full stop!!
Whats your favourite pancake topping?!