Hello dear readers!
Happy Shrove Tuesday i.e. Happy Pancake Day! In honour of pancake day I decided to post my new recipe for vegan pancakes. There is nothing better than enjoying a nice stack of pancakes on your weekend of indulgment but who says you can’t enjoy a pancake or two on a weekday ;P
I love experimenting in the kitchen with various healthy desserts so when I noticed that my bananas in my kitchen were starting to turn quite spotty, black and not that very appealing, I decided to make some vegan pancakes for breakfast on Sunday morning. I wanted to make matcha (green tea) pancakes for quite some time so this gave me the perfect opportunity to experiment and see whether the flavours would all work together. I’ve made vegan green tea banana muffins before too so I figured the flavours would be quite similar.
I was very happy with the way my pancakes turned out. While I probably need to work on the presentation of my pancakes, taste wise they were very flavoursome contrasting the slightly bitter taste from the green tea powder with the sweet ripe taste of the bananas slightly sweetened with some pure maple syrup. I’m definitely going to make these again as it is so simple to make and it doesn’t take long to whip up the pancake batter mixture. Plus it’s very healthy and you won’t feel bad after eating 2 or 3 of these pancakes. I found that the ripeness of the bananas made these pancakes a lot softer than most of the fluffier pancakes I have eaten but the fact that this is vegan and that it doesn’t require any eggs was even better as I usually find I run out of eggs so this is a good alternative.
Who am I kidding…any excuse to eat pancakes…green tea and bananas and a bit of maple syrup…I’m definitely in heaven! ;P
JACKPOT’s vegan matcha banana pancakes
- Combine the flours, matcha powder, baking powder and salt in a big bowl and set aside.
- Mash the bananas in a smaller bowl with a fork until the bananas are pureed. If you want your pancakes to be more chunky with bigger banana pieces then you do not need to mash the bananas too much with your fork.
- Measure out 3/4 of a cup of soy milk (I used almond milk) and place 2 tablespoons of apple cider vinegar into the mixture and stir briefly. Leave this milk mixture aside until the milk curdles.
- Add the vegan buttermilk mixture to the bananas along with the coconut oil, maple syrup and vanilla extract and mix together.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Heat up a fry pan or pancake pan with a bit of oil and wait till the pan is hot. I usually put the heat on low so that the pancakes don’t end up burning on the bottom which tends to often happen when the heat is on too high.
- Add about 1-2 tablespoons of the batter into the pan and smooth over the mixture in the pan with the back of the spoon.
- Once the pancake begins to bubble slightly and the edges start cooking, flip your pancake over and cook the other side. This should only be a few minutes on each side. Be careful not to burn your pancakes by watching the pancake pan often and ensuring the bottoms are not burnt.
- Place the cooked pancake on a plate and repeat the cooking process for the rest of the mixture until the mixture is finished.
- Serve the pancakes with maple syrup or other sweeteners or you can just enjoy the pancakes as is like I did.
Photos from my pancake experiment:
Until next time!
I thought I’d post another new recipe experiment this time using green tea powder (matcha) as the theme of my dessert. I love all things green tea and it’s always fun experimenting with green tea powder – the possibilities are endless: you could make green tea pancakes, crepes, chiffon cakes, pannacotta, creme brulee, pudding and so much more. I’m going to be experimenting more with green tea as I recently just purchased some more matcha powder so I will definitely be putting it to good use. Matcha Pancakes mmmmm….perhaps that will be next on my list of things to make ;P
I met Teepot last weekend in Melbourne and earlier on she had asked whether I could make her some green tea muffins for a quick and easy breakfast option or a snack option when she gets hungry at work. I utilised bananas in this recipe to make the muffins moist and soft in the middle contrasting the top of the muffin which I sprinkled with a bit of sugar for a crunchier top. I was very pleased with the way my muffins turned out especially as this was based on an experiment. I had to try one of the muffins after they came out of the oven in case they didn’t turn out the way I had hoped but luckily enough, the muffin turned out just the way I liked it and the fact that these muffins are healthy, low in sugar and vegan…means you can indulge in a few and not feel so bad right?..that’s what I keep telling myself ;P
Jackpot’s Vegan Green Tea Banana Muffins
- 1 Cup of White Spelt Flour
- 1 Cup of Wholemeal Spelt Flour
- 2-3 Tablespoons of Green Tea Powder (Matcha) – I didn’t really measure this out and more went on the colour of the mixture
- 2 Tsps of Baking Powder
- 1/2 Tsp of Bicarb Soda
- Pinch of Salt
- 3-4 Bananas (I used 3 bananas in my first experiment and it turned out well but if you want a more moist muffin with more bananas in it you can use 4 bananas like I did with my second experiment)
- 3/4 Cup of Vegan Buttermilk (Soy Milk + 2 Tbs of Apple Cider Vinegar)
- 1/3 Cup of Coconut Oil
- 1 Tbs of Pure Vanilla Extract
- 1/4 Cup of Agave Nectar
- Sugar (for topping – optional)
- Preheat your oven to 180 Degrees Celsius.
- Line a muffin tray with muffin cups or if not using muffin cups, grease your muffin tray and set aside.
- In a big mixing bowl, combine your flours, green tea powder, baking powder, bicarb soda and salt and stir with a wooden spoon until combined.
- Mash your bananas in a small bowl with a fork until well mashed. You can mash it very well so there are no banana pieces but if you like big pieces of banana in your muffins you will only need to mash lightly with your fork.
- Make your vegan buttermilk by combining soy milk with the apple cider vinegar. Whisk and then set aside for it to curdle together.
- Add in a smaller mixing bowl, the mashed bananas, vegan buttermilk, coconut oil, vanilla extract and agave nectar and combine together.
- Add your wet ingredients into your dry ingredients bowl and mix until just combined. Do not overmix.
- Using an ice-cream scoop or a big spoon, pour the batter into each muffin mold until around 2/3’s full.
- Sprinkle a bit of sugar on each muffin to form a crunchier top (optional)
- Put the muffin tray into the oven and bake for around 20-25 minutes (My first batch I baked for 20 minutes as I used less bananas and my second batch I baked for around 25 minutes to ensure my muffin was baked through)
- Once the muffins are baked, you can take out the tray and remove the muffins from the muffin tray. Cool on a wire rack.
- Try not to eat them all at once because they are really that addictive! Great for breakfasts and snacks on the go.
Photos from my experiment:
I loved these muffins so much that I decided to make a second batch with an extra banana (4 bananas) and it turned out really well surprisingly. It’s a bit more soft and moist in the middle than the first batch but I like my muffins that way as they aren’t too dense or dry. I think I might just eat one right now… ;P
Here’s a photo from the second experiment:
And on a final note:
Until next time readers!
Finally thought it was about time I write my first proper post. I would have posted sooner but unfortunately have come down with the flu. The tissue box and I have become quite acquainted over the weekend as a result.
I wanted to bake a dessert with unique flavour combinations and of course a dessert that was healthy too, so I took a basic vegan vanilla cake recipe that I found on the Cupcakes and Kale blog (http://cupcakesandkale.blogspot.com.au/2012/06/agave-maple-sweetened-vanilla-cake.html) and tweaked it to create little cakes with green tea (matcha powder), chocolate (organic cocoa powder) and vanilla layered together in the cake.
- 1 2/3 cup of white spelt flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- pinch of sea salt
- a bit less than 1/3 cup of pure maple syrup (You can adjust the sweeteners to your preference by adding more or less)
- 1/4 cup of raw organic agave nectar (I used dark agave nectar but you can also use light)
- 1/4-1/3 cup of coconut oil (melted)
- 3/4 cup of soy milk + 1 tsp of apple cider vinegar i.e. vegan buttermilk
- 1-2 tsp organic cocoa powder (or Raw Cacao – if using Cacao you will need to increase the sweeteners in the mixture as it is quite bitter)
- 1-2 tsp of Matcha Powder (Do not put too much of this as the mixture will become too bitter – you do not want too green a mixture)
- 2 tsp of Vanilla Extract (Pure vanilla extract not essence)
The ingredients I used to make the cake
- Preheat oven to 180 degrees celsius and line a cupcake/muffin tray with cupcake/muffin liners or spray with oil spray if not using liners.
- Mix together the soy milk and the apple cider vinegar and let it sit for a bit to curdle. The mixture should thicken once left for a few minutes – this will form your vegan buttermilk.
- Once the soy milk mixture has thickened, place in a bowl and add in the oil and the sweeteners. Mix well.
- Now sift in your dry ingredients and mix until all lumps have disappeared.
- Separate 1/3 of the mixture into a bowl and then repeat again and pour 1/3 of the mixture into another bowl. You should have 3 bowls of mixture for each flavour layer.
- Add the matcha powder to the first mixture and combine. Repeat this with the cocoa powder and the vanilla extract.
- Layer the flavour mixtures into the cupcake liners one flavour at a time until the cupcake liner is 3/4 full. Feel free to swirl the cake mixture with a knife to create a marble effect or leave as is.
- Bake in the oven for around 20-25 minutes. Check at 20 minutes to see if the cake is baked already. If still a bit soft, leave in for another 5 minutes.
- Once you have taken the cakes out of the oven, take them out of the tray and let it rest on a baking rack till cool.
- Try not to eat them all at once =)
Matcha, Vanilla and Cocoa Mixtures
Before baking: layering the mixtures
The final result after baking
The cake turned out better than expected and all the different flavour combinations really made a difference to these cakes. The sweetness in the cakes was just right however I think for next time I will reduce the maple syrup by a little as I prefer to have less sweetness in my cakes. This will definitely be something I bake again =)
JACKPOT tip: If you are converting a cake recipe into cupcakes or mini cakes, you will need to adjust the time in the oven accordingly. For regular sized cupcakes, muffins and cakes I usually bake them for approx. 20 mins.
“There is no sincerer love than the love of food.”
George Bernard Shaw