Good morning lovely readers, old and new! Welcome to the very first day of the vegan month of food! Who can believe it has already been a year since the last one? Goodness gracious me..
This year, things are going down a little differently. Rather than each participant choosing their own theme to stick to throughout the month, the MoFo team have posted a list of prompts for each day so that everybody participating is chatting about the same thing. I think this has definitely simplified things and perhaps made it easier for more folks to get on board. So without further adieu, today’s prompt:
Rise and Shine! It’s MoFo time! Tell us about your breakfast.
Now unless you closed your eyes for the title of this post or even skipped it entirely in a mad rush to get to the rest of this quality post, you’ll see that I’ve gone with a classic – pancakes. I don’t eat a hell of a lot of pancakes, as they have always seemed like a special occasion food because they always appeared for mother’s day or father’s day or christmas or birthdays. But seeing as though it is day one of MoFo, what the hell!
Hello sweet goodness! If only every day started like this…
If you’re like me and have some serious troubles with flipping pancakes, think about making smaller pikelet sized ones like this! I’ve never made such perfect looking pancakes in my life.
Buckwheat Pancakes with Blueberry Coulis
(makes 10-12 smaller pancakes)
1 ½ cups buckwheat flour
1 ½ tsp baking powder
½ tsp salt
¼ cup mashed banana
2 Tbsp coconut sugar
1 ½ cups non dairy milk
1 tsp vanilla
Coconut oil for frying
1 ½ cups blueberries
1 Tbsp lemon juice
2-3 Tbsp agave
1 tsp vanilla
1 tsp chia seeds (optional, for thickening)
For the pancakes, mix together flour, baking powder and salt in a large bowl. In a separate bowl, whisk together the remaining ingredients (except for the oil). Make a well in the centre of the dry mix and pour the wet mix into it, stirring to combine.
Heat a fry pan over medium heat and melt a small amount of coconut oil in it. Scoop pancake batter into the pan – for these smaller pancakes I used a ¼ cup to measure it out. Allow to cook until bubbles have started to form and pop all over each pancake. Carefully flip them using a thin metal spatula and cook for a further couple of minutes, until golden. Continue with the remaining batter.
For the coulis, place blueberries, lemon juice and agave in a small pot and heat over medium low heat. Gently simmer for about 10 minutes, until the blueberries start to break apart. Mash some with a spoon so that they separate. I like to keep some chunk in mine, but if you prefer you can blend and strain the mix later.
Turn off the heat and stir in vanilla. Taste for sweetness and add more agave if necessary. For a thicker sauce, add 1 teaspoon of chia seeds, stir through and allow to sit for a couple of minutes.
Serve pancakes with coulis, fresh fruit, yoghurt, ice cream, or whatever you damn want.