Try This: 2-Minute Vegan Pancakes

So, pancake day is literally almost over and I’ve decided to add to the noise a little too late and give you my recipe, why? Because part of being an adult is realising that you can make pancakes any day of the year!

This recipe is completely fuss free, takes two minutes, vegan friendly, and tastes like heaven on a plate. Now I maintain the real heroes and make-or-break parts of the humble pancake are the toppings, so really, a pancake is what you make it. But it helps to have a good base.

A lot of vegan recipes for pancakes use banana instead of egg, which I personally really like, but I know it’s not for everyone, so I’ve gone for banana-free ones to satisfy all – but if you want, feel free to change the nut butter for banana, or chia seeds etc.

Go crazy and add some broken up dark chocolate or blueberries like I did to pimp-up your pancake, and marvel at how easy and stress free it can be!

2-minute vegan pancakes
(Serves: Literally depends on how greedy you’re feeling, I ate it all, but I went into a food coma, it made about 6 ish pancakes!)

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Ingredients:

150g (1 cup) plain flour
2 tbsp caster sugar
2tsp baking powder
½ tsp salt
1 heaped tbsp nut butter of choice
1 tsp oil (vegetable, melted coconut, whichever you prefer) – plus extra for frying!
300ml almond milk (or milk alternative of choice)
Toppings/ additions of choice (go crazy)

Method:

  1. Sift (or don’t, I didn’t because 1) I don’t own a sieve at uni 2) who really has time for that) all of the dry ingredients together in a bowl
  2. Mix the nut butter and oil together and then add to the dry ingredients
  3. Add the almond milk and whisk until combined
  4. Add in any additional flavours (I’ve chosen some dark chocolate and blueberries)
  5. On a medium/high heat add a little oil, enough to lightly cover the pan, once hot, pour in your batter to whatever size you want
  6. Once the pancake is coming away at the sides, is producing some bubbles and looks brown on the bottom, flip and cook on the other side (or try your best pancake-tossing tricks!)
  7. Remove from heat, get your pancake decorating on and enjoy!

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From the pictures you can also tell I went a bit ott… to the point you can’t really see the pancakes! So, feel free to indulge as little or as much (as much is encouraged) as you want!

Naughty but Nice: Black Bean Brownies

The weird ingredients continue… more legumes in chocolate based treats, stop messing with what is already good I hear you cry! But I guess at the end of the day I just really like cooking, especially if it’s a bit out there, and bonus if it’s something healthy that tastes so good!

So I present to you, black bean brownies filled with a raspberry chia jam for good measure. The black beans are packed with fibre, potassium, vitamin B6 and actually help to lower cholesterol in the blood. Chia seeds in the jam are literally full of everything good from omega-3, protein, antioxidants, calcium to loads of vital vitamins and minerals. Also, if you use cacao powder in this recipe, it is full of antioxidants, iron, magnesium and calcium – but I realise both chia seeds and cacao powder are expensive, so regular unsweetened cocoa powder will still do the job!

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Once again for anyone who suffers from allergies/intolerance this recipe is completely gluten and dairy free as well as being vegan so almost everyone can enjoy!

I had a major issue with sourcing canned black beans at the time, so had to buy some dried ones and cook them first, which is totally fine, it just takes a LOT longer to make – so if you can, find the canned stuff.

Black Bean Brownies with Raspberry Chia Jam
Gluten-free, dairy-free, vegan, low-sugar

Serves: 6 ish (or 12 if you use small ‘cupcake’ cases)

Ingredients:
For the brownies:
1 can black beans, drained and rinsed
2 tbsp of Cacao powder (or unsweetened cocoa powder)
½ cup oats (40g)
¼ tsp salt
⅓ cup maple syrup (75g)
¼ cup coconut oil, melted (40g)
1 tbsp vanilla extract
½ tsp baking powder
¾ cup extra dark chocolate baking chips (140g) (optional!)

Raspberry chia jam:
1 cup fresh or frozen raspberries (140g)
1½ tsp brown sugar
1 tbsp chia seeds

Method:
For the jam:

  1. Microwave the raspberries for 1 minute and then mash them all together
  2. Add the sugar and microwave for another 30 seconds then stir in the chia seeds then place in the fridge to set for at least 3 hours or over nightIMG_0972.JPG

For the brownies:

  1. Preheat the oven to 180’c and line a muffin tin with muffin cases
  2. Combine the beans, cocoa powder, oats, salt, maple syrup, coconut oil, vanilla, and baking powder in a food processor and blend until smooth
  3. Stir in the chocolate baking chips.
  4. Scoop about 2 tablespoons of batter in each muffin case, put 2 teaspoons of raspberry chia jam on top of each mound of batter and then divide the remaining batter among the muffin cases to cover the jam
  5. Bake on the bottom rack of the oven for 18 minutes.
  6. Let cool completely and then transfer to the fridge for at least 1 hour to firm up.

And then they are all ready to go! Packed full of goodness, but just gooey and delicious as regular brownies (and everyone knows raspberries and dark chocolate are just the best combination!!).

Naughty but Nice: Chickpea-Chocolate Mousse

The bank holiday has ended, Easter is now a distant memory, and if you are anything like me, you may have indulged in the chocolate and wine just that little too much. Easter is quite often the time for a revival of new-years resolutions where people get a little disgusted (and impressed) with how much food their body can consume and decide to hit the gym and cut the crap again.

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But let’s be honest, it is really hard to resist over-indulging every now and again. And so to reconcile myself (and maybe give some of you some inspiration in the process) I have tried and tested some delicious recipes which not only taste oh-so-good and a little bit indulgent, but actually are oh-so-good for you! So here is your first ‘serving’:

Chickpea-Chocolate Mousse

Okay so bare with me – chickpeas, in chocolate mousse? I thought the same, just to weird you out more, on top of that, you don’t actually use the chickpeas, you use the water they’re soaked in, (the technical name for it, I have now learnt is ‘aquafaba’). But after some scepticism I decided to experiment, and these are the real deal. What’s best is the recipe only calls for 3 ingredients, making this treat gluten free, and vegan, (dependant on the chocolate you use), but I only used cheap dark chocolate from Lidi’s and turns out it was vegan anyway!

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I can 100% tell you it is very hard to make a can of chickpeas look ascetically pleasing, and I felt sad enough I was having a photoshoot with a can of legumes…

The chickpea water is packed with protein and everyone knows dark chocolate is full of antioxidants, making this chocolate mousse practically saint-like. Bonus – I kid you not, no one can tell the difference between these and regular homemade chocolate mousse. Believe me, my brother is a sniffer-dog for anything out of the ordinary and healthy and even he couldn’t tell the difference and loved them!

Chickpea-Chocolate Mousse:
Vegan, Gluten-free

Serves: 4

Ingredients:

1 can of chickpeas (only need the water)
120g dark chocolate (roughly chopped)
2 tbsp maple surup (or agave/ coconut syrup)
1 tsp vanilla extract (optional)

Method:

  1. Melt the chocolate in a bowl which is sat over a pan of simmering water (make sure the bowl doesn’t touch the water)
  2. Add the vanilla extract and maple syrup and leave to cool slightly whilst you do the next step
  3. Use an electric whisk or blender to mix the chickpea water until stiff peaks form and the mixture is fluffy and white in texture (this step is basically the same as if you would whisk up eggs) – you can hand whisk but you will be mixing for quite a while!
  4. Gently fold the chocolate into the chickpea mixture with a spatula until all is combined
  5. Pour out into bowls/ ramekins and leave to set in the fridge for 30-60 mins (but the longer you leave it the better set it will be).18109902_1470102309708150_478748715_o.jpg

Top with some raspberries or strawberries to balance out the sweetness, and there you have it! Quick and easy, protein packed chocolate mousse. Once you get over the fact you’re using chickpeas and try it, it’s a complete game-changer – and means you have use for something you would usually just chuck down the sink!

Much Love x