Perfect Egg-free and Dairy-free Pancakes

 

I haven’t posted a pancake recipe for ages, but since it’s Shrove Tuesday, today is the day for an updated version. I first devised my pancake recipe when Big S was in nursery and everyone else was partaking in pancake day, and i just couldn’t let her miss out. It was moments like these that were the driving force for starting, and then carrying in my blog. Food is such a big part of life, particularly any social or celebratory occasions that I have always been desperate to make sure my girls (and everyone else with allergies) don’t feel left out.

This pancake recipe is as simple as anything and gives fabulous results from a few store cupboard ingredients. They have a bit more pouf than traditional English style pancakes or French crepes; think one step towards a big puffy American version. We’ll be having them tonight for Shrove Tuesday with sugar and lemon or garnished with Plamil chocolate spread – delicious 🙂

These also make a wonderful breakfast, and also reheat successfully so you can make a batch on a Sunday and have exciting breakfasts for the next few days. I’ve added the quantities in both grams and cup measurements because pancakes are sometimes easier to make using cups than scales

Perfect Egg-free and Dairy-free Pancakes

(dairy-free, egg-free, nut-free, sesame-free, vegan, vegetarian)

makes 10-12 small or 6-8 large pancakes

 120g plain flour (1 cup)

2 tsp baking powder

30g caster sugar (2 tbsp)

pinch of salt

2 tbsp sunflower oil

250ml dairy-free milk (1 cup)

  1. Sift the flour and mix in the other dry ingredients
  2. Add oil and dairy-free milk and whisk until smooth, add more oat milk as necessary to make a ‘single cream’ consistency
  3. Fry on both sides in a hot pan wiped with a smear of sunflower oil
  4. Eat hot topped with lemon and sugar, honey, maple syrup etc.

Biscoff Spiced and Stuffed Muffins

What’s better than a wonderful Biscoff spiced muffin? Well obviously a Biscoff spiced AND stuffed muffin! 😋

This muffin recipe is a real winner, it lends itself to many flavours and produces the exact authentic muffin texture of bouncy sponge and an exterior that stands up to being packed in a lunch box and lasting til midday. As you might have noticed, I’m still on a packed lunch vibe, and these muffins will definitely feature in Little S’s lunch this week. (That is if they don’t all disappear before!)

Biscoff Spiced and Filled Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

50g caster sugar

35g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp speculaas spice (or sub 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp ground cloves)

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

6 tsp Lotus spread

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not over-mix, lumpy is good.
  3. 1/4 fill the liners and then dollop 1/2 tsp of Lotus spread on top. Cover with the remaining muffin mix.
  4. I topped mine with some pearl sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. Drizzle with water icing before serving if you like.

Tropical Breakfast Muffins and Smoothie

It seems to have taken forever for proper spring/summer to arrive this year. Even last week I was wearing wool gloves on my early morning walk to the station! At last now we’ve suddenly experienced a few rays of proper sunshine and a glimmer of heat which will let my recipes turn distinctly sunnier in vibe (let’s not mention the deluge of rain that happened yesterday!)

As a member of Foodies100 I came across a blogger challenge to use the new Vita Coco coconut milk in a breakfast recipe for the TastesLikeNoUdder hashtag challenge. Obviously using a new dairy-free milk substitute is right up my street, so I jumped at the chance. Whilst we love Oatly, maybe there’s another milk alternative out there to add to our repertoire?

The challenge involved creating a breakfast recipe using this lovely thick and rich new coconut milk from Vita Coco. This is what they say themselves about their new product:

Vita Coco has always been nuts about coconuts, and this month there’s even more reason to celebrate, with the launch of the company’s dairy-free coconut milk alternative.

Vita Coco Coconut Milk Alternative has no added sugar and if free of both gluten and soy. It’s the perfect healthy choice for breakfast, making a perfect topping for cereals, or to replace milk in your morning cuppa.

Unlike other coconut milk alternatives which are made with a whole lot of water, Vita Coco Coconut Milk is made with 70% coconut, making sure it really does taste like no udder!

The milk certainly is rich, creamy and coconutty. Personally, I think it’s a mistake to try and hide coconut in a recipe, as I find it such a strong flavour that can overpower the other ingredients. So in making these muffins with accompanying smoothie, I’ve let the coconut flavour shine out; let the coconut rule I say! Coconut immediately made me think tropical, so we have some delicious tropical muffins flavoured with coconut milk and mango and banana. Imagine swinging in a hammock on a tropical beach in muffin form, that’s the basic vibe I was going for.

I’ve put in quantities for either fresh or dried mango – the fresh gives fruity nuggets like you would find in a blueberry muffin, but if you prefer a drier texture more like a chocolate chip muffin I’d suggest using dried mango.

Clearly with half a mango remaining and some more luscious coconut milk to use up, an accompanying tropical smoothie was the obvious choice. The coconut milk gives a wonderful velvety creamy texture and is enhanced with mango, banana and pineapple. Sunshine in a sip!

This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas athttp://vitacoco.com/uk/

Tropical Breakfast Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 6

1 cup plain flour

1/3rds cup soft brown sugar

1 and 1/2 tsp baking powder

pinch of salt

1/4 cup dairy-free margarine, melted (or sunflower oil)

1 small banana, mashed

1/3 cup coconut milk

1/2 mango, in a small dice or 1/2 cup dried mango pieces

1 tbsp soft brown sugar fro sprinkling

2 tbsp coconut flakes to decorate [optional]

  1.  Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
  2. In a bowl mix together the coconut milk, banana and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder and salt. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until just combined (make sure you don’t over mix, it wants to look a little lumpy).
  5. Gently stir in the mango
  6. 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each and some faked coconut if desired.
  7. Bake for 20-25 minutes, until golden on top and a knife comes out clean.
  8. Cool on a wire rack.
  9. These are best eaten on the day they are made

Best served with this delicious smoothie!

Tropical Smoothie

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 2-3

1 cup/240ml coconut milk

1 banana, chopped

1/2 mango

3 slices of pineapple, cut into chunks

  1. Blitz until smooth
  2. Enjoy!

English Veggie Brunch

It’s the weekend (and a rather dull, wet one too) so what better lunch could you wish for than an English style veggie brunch.

This is my vegan-friendly version – no sausage, bacon, black pudding or eggs here – just a delicious combo of sweetcorn fritters, the most tangy mushrooms ever (recipe to follow), mini roasties with rosemary and thyme, balsamic roasted tomatoes and of course, some Heinz baked beans. Oh and some fresh pea shoots for Big S – she’s developed a big taste for them recently, along with vinegar on virtually everything!