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: Revision Snacks

Snacking during long periods of revision, hard days at work or when you are just plain bored is the biggest weakness for most of us. It is so easy to reach for a handful of biscuits or a packet of crisps, which gives us a spike of energy, only to make us crash an hour later. I know for a fact that staying relatively healthy around deadline season is near impossible, after I post this I am probably going to dive into my bar of salted caramel chocolate which is just staring me in the face. However, if you’re like me and like to pretend that you can fight the urge and remain healthy for a little while longer, here are two great, easy to make and store snacks to keep you going.

Roasted Chickpeas

Once again my favourite versatile legume takes centre stage for this super easy savoury snack.

They say having a handful of nuts a day is really good for you (so while I’m at it there is a great fuss-free revision snack right there), but if you are anything like me and want to save a few pennies here and there, a bag of almonds or pistachios can be pricey sometimes. Not to mention they’re only really good for you if you get them plain and not swimming in honey or salt.

Enter the mighty chickpea. Packed with protein and fibre, these little wonders are the new, cheaper replacement for nuts, trust me.

Ingredients:

1 can of chickpeas
1 tbsp smoked paprika
Pinch of salt and pepper

Method:

  1. Preheat the oven to 200’c, drain the water from your chickpeas and then place them on a couple of sheets of kitchen roll to soak up excess water
  2. Once they’re mostly dry place on a baking tray and cover in the salt, pepper and paprika
  3. Chuck them in the oven for around 30 minutes – you basically want them to dry out, go golden brown and be crunchy when you eat them

Place them in an airtight container and keep them in your bag for the perfect on-the-go snack to see you through revision, work, long train journeys etc.

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The best part about these is you can experiment with lots of different herbs and spices mix up your snacking. For example, try adding some mixed herbs, cayenne pepper, chilli flakes, lime or garlic, the world is your chickpea!

Apple Crisps

Perfect for the times where you just want to reach for the packet of biscuits or a chocolate bar when you are seriously slumping during revision, or 3pm on a work day, these apple crisps are naturally sweet and easy to keep in your bag.

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Ingredients:

2 apples
1 tbsp cinnamon

Method:

  1. Preheat the oven to 120’c
  2. If you have access to a mandolin/ some form of slicer, then make use of that bad boy now. If not, (like me) using a knife, cut the apple into thin slices, the thinner the better!
  3. Arrange on a baking sheet and dust with cinnamon, and a bit of sugar if you want them extra sweet
  4. Place in the oven for about 40 minutes and then remove and leave to cool. This is the crucial bit, leaving them to cool is where most of the ‘crisping’ will take place, so don’t be tempted to move them straight after you take them out of the oven or they will remain slightly soggy!

 

So whether you are slaving away in the library, stuck at your desk all day or just need some better ways to snack, give these a try. They are perfect in an airtight container left in the bottom of your bag, so when that inevitable temptation to reach for the biscuit tin creeps in, you have something delicious to stop you, at least for a little while!