Vegan savoury pancakes

 

With university just ending and my summer holiday (or life) has begun, my trip to South Africa for some much-needed relaxation, alongside volunteering, adventures and sight-seeing awaits me.   The start and finish of the trip will involve a little backpacking but the majority of my African adventure will be spent in a lovely eco-lodge, promoting organic produce and holistic health and well-being.

I have been informed that a vegetarian/vegan diet is encouraged during my stay, something that did not rattle me, as I would often eat a plant-based diet these days anyway.  When the summer months approach, my family and I tend to veer towards minimal meals involving little cooking but a heap of grilling and veg prepping… so I thought eating vegan cannot be that difficult: just cut out dairy, eggs and meat, right?

The concept of a vegan lifestyle has drawn me in more as my trip is approaching; I know for a fact that I have not had a week without consuming either eggs or yoghurt, my two favourite animal-based products.  I thought that a little head-start may be required to prepare me for the next few weeks.

Exam season may not have been the best time to implement small lifestyle changes but I have been trying to have more easy and quick vegan meals as of late.  Salads, wraps, sandwiches and pasta dishes have been a favourite.  However, vegan savoury pancakes seem to tick all the boxes.


These can easily be prepared a few days ahead and refrigerated once cooled, allowing me to use them as wraps for leftover vegetables or as an alternative to the usual carbohydrates I consume.  Plus, less prep is often involved as these are made in the bulk; I usually wrap some vegetables with mustard or houmous in the morning.  I have been a fan of serving these with some lightly spiced bean stews, as I try and consume my student cupboard content before leaving.  They make a great alternative to my usual brown rice or sweet potato sides.

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Vegan savoury pancakes

Ingredients

Makes 6 small/medium sized pancakes or 3 larger ones

1 cup flour of choice (plain/wholemeal/SF/GF)

1/2 cup warm water

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

Coconut oil, for cooking

1.  Mix the flour and nutritional yeast in a bowl.  Add all the wet ingredients and mix using a hand whisk until well-combined.

2.  Heat a pan under medium heat.

3. If not using a ceramic pan, use a teaspoon of coconut oil – this will suffice for cooking the whole batter.  Spread the batter onto the pan and cook for 1-2 mins on each side, not letting them brown through.

4.  Serve it warm or cold – let it cool first before refrigerating for storage.  Store in an air-tight container for up to 3 days.

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Julia | themorningbowl.  Follow me on Instagram: @themorningbowl.

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