Hello everyone! I got back from India yesterday, and am currently getting settled into being back at home. After a relaxing 12 days away, I feel so much more energised and prepared for the new year ahead. I had the most amazing time in Goa, and I’ll be sharing some posts from my travels with you soon!
In the meantime, I have a nice new recipe to share with you. This recipe is one of my favourite comforting breakfast dishes to make. Whenever I’m feeling particularly hungry at breakfast time, I like to make myself some pancakes. And after having a 10 hour flight with lots of travelling yesterday, I managed to work up quite a bit of an appetite, and craved nothing more than these pancakes. So, because of this, I decided it was the perfect time to share this raisin pancake recipe with you!
I like to use my classic pancake batter for this recipe, and then add in a generous portion of raisins. I love cooking with raisins, as they always plump up from the heat and add a nice juicy flavour. After the pancakes have cooked, I simply serve myself a nice plateful of them with a splash of maple syrup and fruit. It’s a fairly quick breakfast to make, and it tastes absolutely delicious! It’s comforting, filling and really prepares you for the day ahead. I hope you like it.
makes about 12-15 small pancakes
1/2 cup (60g) buckwheat flour
1/4 cup (30g) brown rice flour
1/4 cup (25g) tapioca flour
1 tbsp flax seeds + 2 tbsp water
1 1/4 cup + 2tbsp (300 ml) oat milk
3 tbsp coconut sugar – I used Coconut Merchant
1/2 cup (70g) raisins
1/4 tsp cinnamon
1/4 tsp vanilla powder
some vegan spread/coconut oil/oil spray to grease the frying pan
- Firstly make your flax egg by combining the flax seeds and water into a bowl, mixing and setting aside to gel. Next, pour the buckwheat flour, rice flour, tapioca flour, raisins, coconut sugar, cinnamon, vanilla and salt into a mixing bowl and stir together. Then, scoop the flax egg on top of the flours and pour in the milk. Using a hand whisk, stir all of the ingredients together until the mixture is completely smooth – it should be fairly runny.
- Then, place a good quality non-stick pan onto a high heat and add in some oil/spray to grease it. Next, take a large spoonful of the pancake mixture and pour it into the pan (spoon the mixture from the bottom of the bowl, as the raisins will sink into the mixture). Cook on one side for a couple of minutes or so until the mixture begins to cook through, then flip with a spatula, and cook for a further minute or so. Repeat these steps until all of the pancake mixture has been used up. Lastly, serve your pancakes onto plates and top with some fresh fruit and maple syrup to finish.
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