Easy Vegan Pancakes

Sunday morning…. brings the dawn in.

Here’s a dead simple recipe to make super easy and super delicious vegan pancakes for those lazy Sunday mornings.

  • 160g plain or self-raising flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 250ml soy milk
  • 2 tablespoon vegetable oil
  • 1 teaspoon almond extract (this makes all the difference in creating a silky texture to the batter)

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Easy Vegan Blueberry Muffins

Recently I made these easy vegan blueberry muffins for a neighbourhood gathering and they got some compliments so I thought they were worth sharing.

I never have much luck with baking – something always goes wrong – so I enjoy my successes when they occur. This time something did also go wrong – I was following a recipe online on my iPad and the app crashed before I could find out how much oil to use! So I had to guess as I couldn’t trail through all the Google results (it wasn’t in my history – the crash removed it, I don’t know why.) It worked out just fine regardless.

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Ingredients
200 plain flour

75g sugar

2 tsp baking powder

1 tsp salt

180ml soy milk

About 50ml oil

200g frozen blueberries

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Homemade Granola

I’ll admit it, I initially attempted to make granola bars but I got the liquid ingredient measurements clearly wrong – basically, the bars instantly disintegrated.

But I’m an improviser so I made granola instead. Yeah, I just let it crumble a bit and used it as normal granola. I’m still a legit food blogger, right?! I’m sure I could make an inspiration quote out of this story.

You’ll notice from the recipe below that I don’t believe in measurements. Put in as much as feels right to you and seems to level out to create balance. I’ve used Biscoff spread because I absolutely love the caramelised flavour (it’s great on toast as well) but you can use peanut butter or any other nut butter, depending on the kind of flavour you’re after.

The dry stuff

  • puffed quinoa by Indigo Herbs
  • oats
  • pumpkin seeds (as much as you want)
  • chia seeds
  • some sliced glace cherries (or raisins, goji berries, cranberries)

The wet stuff

The method

Mix up the dry stiff, gently heat in a saucepan the wet stuff, then combine it all together. Spread out and flatten on a baking tray (with parchment or greased) and bake for about 20 minutes. Serve with (vegan) yoghurt and fresh blueberries.

Early Grey Tea Cake Recipe

I’ll be honest, I’m a terrible baker. Most of my efforts have resulted in failure. I know even the most proficient bakers are sometimes let down by a bad recipe or ill luck, but in my case, it’s not you it’s definitely me.

It really is my fault. I’m sloppy, I’m messy, I don’t measure things properly, I give up when the mixture doesn’t combine properly and hope that it will just magically heal itself in the oven. My sponges disintegrate. My buttercream still has lumps of flour in it because I forgot to sieve it first.  My batter curdles. I have baked a cake for nearly 2 hours and it was still raw in the middle.

I acknowledge that I do not have the skill, talent nor patience.

Yet still, on a rare free Saturday I might try my hand at baking and today was one of those days. I attempted an Earl Grey Tea Cake and actually it’s kind of, possibly, not all that bad. I mean, it tastes nice and it’s not burnt or raw so I figure I can count that as a success, right?

Well, if you think you can do any better (which I am certain you can) then here’s a decent recipe you could try.

Ingredients

160g butter

250g self-raising flour

150g caster sugar

4 early grey tea bags

105ml milk

Handful of fresh foraged blackberries

2 eggs

A dash of almond essence

And for the buttercream

100g softened butter

175g icing sugar

2 tablespoons cocoa powder

Method

Soften the butter and combine gradually with the sugar. Beat in the eggs, one at a time. Fold in the flour.

Heat the milk in a saucepan on the hob but be careful not to let it boil. Add the earl grey tea bags and turn off the heat. Give the tea bags a good squeeze and cover with lid to let it steep for 10 minutes. Let it cool before adding to the mixture. You can use loose leaves tea bags if you prefer.

Separate the mixture into 2 sandwich tins and cook for 40 minutes in a pre-heated oven on 160 degrees.

In the meantime, we create the buttercream. Soften the butter and gradually add the icing sugar, mixing thoroughly. Add the cocoa powder and stir together into a thick cream. Add a bit of milk if necessary if too dry.

Et voila.

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