Pancakes – all time favourite breakfast.
What is it about them that they bring such a festive mood in the house. Is it just the fact that usually when we make them for breakfast we have all the family around the table, on weekends, in such an idyllic and cosy environment and automatically we link the word pancakes with all those happy memories? I can’t help but wonder – do we make pancakes because we have all the family around or the family comes around because we make pancakes. What comes first – the family or the pancakes?
I still remember how when I was a kid my mum used to make pancakes for us almost every Saturday morning, topping them with all sorts of homemade jams. As good as it sounds and as much as I enjoyed it back then, I can’t imagine having them every Saturday morning now. Being made according to the traditional recipe, they are kind of heavy and not that healthy. Yes, they’re really fluffy and incredibly delicious but I think we can make some swaps here and there and still spoil our loved ones with a healthy breakfast in bed. Pancakes. In. Colour. Green.
The recipe I created is actually a vegan one. Just swap the regular milk for almond or soya or any other according to your likings, swap the eggs for a mixture of linseeds and some water, and instead of wheat flour, I used oats.
The process of making them is fairly easy and doesn’t take much time at all.
Simply put everything in the blender and it will do it for ya.
Look at that mixture …
I managed to make about 10 pancakes out of the listed ingredients which were about 11cm in diameter.
Opposite of what I was expecting, the pancakes didn’t stick to the pan at all and it was really easy to flip them on each side. I did put some oil on the pan after every 2-3 pancakes.
It’s funny how I made vegan pancakes and then I topped them with mozzarella and smoked salmon… What can I say?!…Men! Can’t foolish them with veganism …