Written by Ami Tadaa

Food

Vegan Shrove Tuesday – tossing tradition out the window

Lifelong vegan, Ami Tadaa makes it her business never to let her plant-based principles get in the way of treating her tastebuds. We asked her to apply her dairy-free determination to Pancake Day.

pancake

You’ll often hear vegans – and I put myself on the front line of this generalisation – say that converting non-vegan recipes to vegan ones is easy peasy lemon squeezy (which comes in handy when you’re talking pancakes).

However, since Standard Issue challenged me to come up with some dairy free pancakes recipes, I have seen a significant amount of blood, sweat and tears in my kitchen (no health and safety worries though – they were all kept clear of the batter).

Many of the early attempts ended up in a big blobby mess. I mean, obviously they still got eaten, but you wouldn’t catch me serving them up on Pancake Day.

I stuck at it though – when it comes to making sure vegans don’t miss out on treats, you won’t find a more determined cookie – and ended up developing a collection of recipes which I would heartily recommend you try – whether you’re vegan, looking to give your cholesterol a break or just a lover of pancakes.

Let’s get tossing shall we?

The Banana Pancake

In the vegan world there are a number of egg substitutes that are used. One of which is baking powder – which I tried and failed to come to terms with. Another is banana – so I thought, who wouldn’t love banana pancakes?

This is the most simple and yummy recipe I’ve come up with. Prepare to be bowled over. By a batter made from banana.

What you’ll need:

2 x bananas
1 cup of all-purpose flour
1 cup of any vegan milk – I used Koko coconut milk (add more if too thick)
1 tbsp coco powder (optional)

METHOD

Mash the bananas into a bowl.

Add the flour to the bananas and whisk together.

Add the milk and whisk again until smooth.

Optional: add a tablespoon of coco powder for a chocolaty kick.

Heat an oiled frying pan to high-medium heat and add half a cup of the batter.

After 1-2 minutes, or until the bottom goes brown, flip over for another 1-2 minutes.

banana

My name has never been more appropriate: Ta-daa!

If you reckon you deserve a particular treat, may I suggest considering these little vegan miracles as pancake accessories. Claire’s can do one.

Soyatoo! Soy Whip- Spray

Freedom Mini marshmallows

Moo Free – Organic Rice Milk Chocolate Bar

And some sliced banana for garnish.

The Classic

Fancy pants pancakes are all well and good, but if you can’t cut it with a classic sugar and lemon offering, there’s something not right.
This recipe is perfect for any sweet or savoury pancake. They are soft, spongy and extremely yummy.

What you’ll need:

1 cup all-purpose flour
2 tbsp brown/white sugar
1 tsp baking powder
1 cup of any non-dairy milk (I used Koko coconut milk)
½ tbsp of oil

For the topping:
Lemon juice and sugar to taste

METHOD

Whisk all the ingredients together in a mixing bowl.

Heat an oiled pan to high-medium heat and add half a cup full of the batter.

After 1-2 minutes, or until the bottom goes brown, flip over for another 1-2 minutes.

Once it’s cooked, get it on that plate and add lemon juice and sugar to tickle your tastebuds in all the right places.

lemon

Spinach and cheese

I don’t know about you, but a couple of sweet pancakes downed and I’ll be craving a savoury kick.
I have heard there are some who don’t think there is a place for savoury pancakes on Pancake Day, but frankly, I can’t see why you would ever limit your choices – have the lot!
So, at the risk of courting controversy, here is my crack at constructing a fluffy spinach American pancake with an amazing cheese sauce. And yes, of course the latter is as vegan as I am.

What you’ll need:

For the pancakes:

1 cup all-purpose flour
1 pinch brown/white sugar
1 tsp of baking powder
1 cup of any non-dairy milk (we used Koko coconut milk)
½ tbsp of oil
1 pinch of salt
1 pinch of black pepper
2 large handfuls of fresh spinach

For the magic cheese sauce:

1 cup of cashew nuts
1 cup of water
½ tablespoon of stock
½ an onion
1 pinch of salt
1 pinch of pepper
1 teaspoon of soy sauce

spinach

METHOD

For the pancake:

Whisk all the ingredients together in a bowl – yes that includes the spinach.

Heat an oiled pan to high-medium heat and add half a cup full of the batter. Don’t spread the batter around, you want them to be thick and fluffy.

After 1-2 minutes, or until the bottom goes brown, flip over for another 1-2 minutes.

For the cheese sauce:

Blend everything in a blender until smooth (2-3 minutes)

Pour into a non-stick pan and heat on a medium heat until it turns thick. Whisk every 30 seconds to heat the mixture evenly.

Stack up your pancakes, pour your cheese sauce on the top and enjoy!

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Written by Ami Tadaa

Lifelong vegan Ami Tadaa was raised from birth around the world on pure plant. She has somehow reached 24 and landed in Newcastle, with an uncanny resemblance to a human being, but an obsession with cashew cheese. She recently launched @TyneChease and vegan Sara Pascoe thinks she's a 'genius goddess'.