Zizi's Adventures - Real Food, Real Stories

Vegan Lemon-Poppy Seed Pancake

by

Weekdays I only have time to drink freshly squeezed juices and herbal or yogi tea for breakfast. At work I eat fruits until lunch. I love weekends when we have time to make proper breakfast and we can laze around for a while. Last time I made Alkaline Sisters’ vegan pancake. This is a similar version, I only changed a few ingredients.

Vegan Lemon-Poppy Seed Pancake

Ingredients (makes 8 pancakes)

– 1 and 1/4 cup whole grain spelt flour and white spelt flour mix
– 3 tablespoons ground almond
– 1 tablespoon poppy seeds
– 1 and 1/2 tablespoons aluminium free baking powder
– 1/2 vanilla bean, split and seeded
– 1 organic lemon’s zest
– 1 cup oat milk
– 2 tablespoons sunflower oil
– 1 tablespoon agave syrup
– pinch of salt
– coconut oil for the pan

Method

In a bowl mix together the dry ingredients: flours, almond, poppy seeds, baking powder and salt. In another one mix together the wet ingredients: oat milk, oil, agave syrup, vanilla and lemon zest. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow batter to rise. Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with lemon wedges and agave syrup.

Vegan Hazelnut-Vanilla Pancake

by

I love pancakes! Hungarian pancakes are larger and thinner than  the American ones. We serve it with cocoa or jam and roll up. I have never done vegan pancakes before, so it was high time for that. 🙂  Even if I did change the milk to coconut milk or oat milk, I always used eggs. Then I found a vegan pancake recipe on Alkaline Sisters blog and I fell in love with the concept. I wrote a comment for them because I really liked what they wrote about (Why We Wait to Improve Our Lifestyle when Cancer Lurks). Then we continued “talking” in emails… I have found out that Julie’s and Yvonne’s dad was Hungarian and he came from Szeged, my hometown! OMG, it is a small world, again!!! Unfortunately they lost contact with their relatives but I promised to help as much as I can to find them.

I did a few changes in the recipe. E.G. I used oat milk instead of almond milk and I added some ground hazelnut to the batter. And it turned out great.

Vegan Hazelnut-Vanilla Pancake

Ingredients (makes 8 pancakes)

– 1 and 1/4 cup white spelt flour
– 1/4 cup ground hazelnut
– 2 tablespoons aluminium free baking powder
– 1/2 vanilla bean, split and seeded
– 1 cup oat milk
– 2 tablespoons sunflower oil
– 1 tablespoon agave syrup
– pinch of salt
– coconut oil for the pan

Method

In a bowl mix together the dry ingredients: flour, hazelnut, baking powder, salt. In another one mix together the wet ingredients: oat milk, oil, agave syrup and vanilla. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow batter to rise.

Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side.

I served it with more agave syrup and tangerines.

Fresh Corn Pancake with Coriander Cream Cheese

by

This time of the year, we see ears of fresh sweet corn everywhere we turn, tumbling out of crates at the farmers market and piled high at the grocery store. I love sweet corn and coriander so much. These flavours remind me of my Mexican trip back in 2005 when I visited my dear friend, Maria and her family.

Maria’s mom made comforting home cooked meal for me everyday. I don’t speak Spanish, she doesn’t speak English but we understood each other somehow. 🙂 I loved every bite of the meals. She used so much coriander, avocado, lime, tortilla and corn in her cooking. I hope if I visit them again one day I will have the opportunity to cook with her!

Ingredients (makes 8-10 pancakes)

– 60 g white spelt flour
– 50 g whole grain spelt flour
– 20 g unsalted butter, melted
– 80 g fresh corn, cut off the cob (you can use frozen corn as well)
– 0,25 l coconut milk
– 2 organic eggs
– 1 teaspoons baking powder
– 1 teaspoon salt
– 100 g cream cheese
– 1 clove garlic, chopped
– coriander, chopped
Method
In a bowl mix flours, baking powder, coconut milk, egg yolks, melted butter, corn, stirring it until smooth. Whip the egg whites with the salt until it becomes stiff and add it to the corn mixture. Cook on a hot pan until lightly browned on the bottom. Turn and brown the other side.

Mix the cream cheese with the coriander and the garlic and spread the pancakes with this cream. 

Chocoholics’ Dream Pancake Layer Cake

by

Let me tell you… this is not a calorie free dessert! But sometimes we can treat ourselves, can’t we? I love pancake and I love chocolate, mixing these two together was a great idea. It is simply chocolate heaven. If you don’t believe me, make it! 🙂
Chocoholics’ Dream Pancake Layer Cake

Ingredients

For the pancake
– 400 g flour
– 0,7 l milk
– 3 organic eggs
– 2 tablespoons cocoa, unsweetend
– pinch of salt
– pinch of cane sugar

For the chocolate creme
– 250 g mascarpone
– 100 g chocolate (cocoa content: 60-80%)
– 0,2 l cream, whipped
– 3 tablespoons cane icing sugar
– 1 tablespoon butter

Method

In a bowl, stir together the flour, cocoa, salt, sugar. Whisk in milk and add the eggs until fully incorporated. Leave it to have a rest.

Meanwhile make the ganache. Over a boiling water dish in a heat proof bowl melt chocolate and butter. If melted, turn off the stove and let cool the creme. After a few minutes add the mascarpone, icing sugar and whipped creme. Mix well. Put the ganache in the fridge until cooking the pancakes.

Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes. There will be 12-15 pancakes from this batter. Let the pancakes cool then build the pancake cake! 🙂

On a big plate the first level is a pancake then spread the top with the ganache. Pancake again, then cream until all are gone. Try to leave some chocolate creme to cover the top and sprinkle it with cocoa powder.

Cut a slice and enjoy the happines caused by chocolate. 🙂

Banana Pancake

by

This is a real comfort food breakfast when you stay in bed later and you don’t have to do anything all day. I really appreciate these days because there are not too many of them in my life.

What is your favourite comfort food?

Banana Pancake

Ingredients (makes 10-12 pancakes)

– 2 ripe bananas
– 60 g white spelt flour
– 40 g whole wheat spelt flour
– 2 organic eggs
– 150-200 ml milk
– 30 g melted unsalted butter
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon sunflower oil
– 1/2 vanilla bean, split and seeded
– maple syrup

Method

Smash the bananas with a fork. In another bowl mix the flours, the baking powder, egg yolks, milk, melted butter, smashed bananas and the vanilla, stirring it until smooth. Whip the egg whites with the salt until becomes stiff and add it to the banana mixture. Prepare a non-stick pan with 1 teaspoon oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with maple syrup. So yummieeee!