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.
Vegan savoury pancakes
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.
Julia | themorningbowl. Follow me on Instagram: @themorningbowl.