Plant based recipes, events and advice

Recipes

 

Spelt pancakes
Prep Time
10 mins
Cook Time
15 mins
Resting time
5 mins
Total Time
25 mins
 

A thin, crepe-like pancake that uses spelt flour for a nice, nutty change. Only three ingredients!!

Servings: 5 pancakes
Ingredients
  • 1 cup White spelt flour*
  • 1 cup Plantbased milk
  • 3 Tbs Coconut oil melted
  • Extra Oil for frying
Instructions
  1. Whisk the flour and plantbased milk together until there are no lumps

  2. Stir in the melted coconut oil. If the batter is too thick, add more pantbased milk or a little water

  3. Leave the batter in the fridge for 5 minutes to rest

  4. Heat pan to medium high, then add about 1/2 cup of batter and swirl around until the batter coats the frying pan

  5. Flip the pancake over once you start to see bubbles forming on the surface

  6. Cook until golden on both sides, keep warm in a 100 degrees celsius oven until all pancakes are cooked

Recipe Notes

*White spelt flour is a good alternative to all purpose flour and has a nutty flavour. The bran and germ have been removed, resulting in a light texture in baking.

 

These are really good served with some sugar and lemon juice

American-style pancakes
Prep Time
15 mins
Cook Time
20 mins
Resting time
5 mins
Total Time
35 mins
 

Thick, fluffy pancakes that are just like American-style pancakes and are great drizzled with maple syrup

Course: Breakfast, Brunch
Servings: 4 people
Ingredients
  • 2 cups All purpose flour*
  • 2 Tbs Baking powder
  • 2 Tbs Sugar**
  • 1/4 tsp Sea salt
  • 1 3/4 cups Plantbased milk Almond or soy work well
  • 2 tsp Lemon juice or apple cider vinegar
  • 2 Tbs Rapeseed oil***
  • Extra oil for frying
  • 2 Flaxseed eggs****
Instructions
  1. Make flax eggs first by mixing 2Tbs ground flaxseed with 6Tbs water and leaving to sit for 10 minutes until it thickens into an egg-like consistency

  2. WET INGREDIENTS: whisk together the wet ingredients first: plantbased milk & lemon juice or vinegar. Leave for 10 minutes to curdle until it thickens like a buttermilk

  3. Combine the milk mixture with the flax eggs and oil

  4. DRY INGREDIENTS: add the dry ingredients to a bowl and whisk until combined - flour, baking powder, sugar, salt

  5. Create a well in the middle of the dry ingredients and add the wet, slowly stirring until just combined. Don't overmix as it will change the consistency of the pancakes

  6. Let the batter rest for around 5 minutes. The batter will thicken as it rests, don't mix it again as this will impact the reaction of the baking powder

  7. Heat up a non-stick pan to medium heat then add oil for frying - coconut, grapeseed or rapeseed work well

  8. Add around 1/2 cup of batter to the pan and cook until you start to see bubbles on the surface

  9. Flip the pancake over and cook on the other side for around 3-5 minutes, until the pancakes are cooked all the way through

Recipe Notes

These pancakes are thick and fluffy like American pancakes. They're great with some melted plantbased butter, coconut yoghurt or cashew cream, fruit compote and maple syrup. 

 

*You can use other flours here if you want to make gluten free pancakes, just adjust quantities to suit the flour type - see chart for flour comparisons

**It's best to use granulated, unrefined sugar here rather than a liquid syrup

***Vegetable oil would also work 

****To make a flax egg, mix together 1Tbs ground flaxseed with 3Tbs water and leave to thicken for 10 minutes; if you don't have flaxseed, 1/2 a banana also works or 1/2 cup applesauce

Oat and banana pancakes
Prep Time
10 mins
Cook Time
10 mins
Resting time
10 mins
Total Time
20 mins
 

Sweet, healthy pancakes that are gluten free and perfect for topping with yoghurt and berries!

Course: Breakfast, Brunch
Keyword: Brunch, Gluten-free, Pancakes
Servings: 8 pancakes
Ingredients
  • 3 small Bananas mashed
  • 2 Tbs Coconut oil melted
  • 1 Tbs Lemon juice about 1/2 lemon
  • 2 Tbs Plantbased milk Almond or soy work well
  • 2 Flaxseed eggs To make one flax egg, mix 1Tbs ground flaxseed with 3Tbs water and leave to thicken for 10 minutes
  • 1 cup Oat flour You can make this by grinding oats in a blender, or buy as flour (oat flour is sometimes hard to find and can be expensive)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
Instructions
  1. Make flax eggs by mixing 2x Tbs ground flaxseed with 6 Tbs water and leaving to thicken for 10 minutes

  2. Mash bananas in a mixing bowl and add coconut oil, lemon juice and plantbased milk

  3. WET INGREDIENTS: Add flax eggs to the banana mixture stir well

  4. DRY INGREDIENTS: In a separate bowl, whisk together the dry ingredients - oat flour, baking soda, salt and spices

  5. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined - don't over mix as this will affect the consistency of the pancakes

  6. Let the batter sit for about 10 minutes. If it needs thinning, add some more milk or water

  7. Heat a non-stick frying pan over medium heat and add oil (coconut or grapeseed work well), then wait until the pan is hot

  8. Pour about 1/4 cup of batter into the pan and smooth into a round pancake shape with the back of a wet spoon. Cook for around 3 minutes until bubbles begin to show around the edge of the pancake

  9. Flip the pancake over and cook for another 2 minutes until golden on both sides

  10. Keep pancakes warm in the oven until ready to serve (around 100 degrees celsius)

Recipe Notes

These pancakes are great served with a big dollop of coconut yoghurt, some fruit or compote, toasted coconut and maple syrup

Grain-free pizza
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Keyword: Gluten-free, Grain free, Healthy, Pizza, Plantbased, Vegan
Servings: 4 people
Ingredients
Pizza base
  • 1 cup buckwheat flour
  • 1/2 cup sweet potato boiled and mashed
  • 1 flaxseed egg mix 1Tbs ground flaxseed with 3Tbs water and leave 10 minutes to thicken
  • 2 Tbs nutritional yeast
  • 1/2 tsp salt
Toppings
  • 2 Tbs tomato paste
  • 2 handfuls spinach
  • 1 small courgette diced
  • 1 small red or yellow pepper diced
  • 1 tomato thinly sliced
  • 1 red onion thinly sliced
  • 1 handul black olives pitted and sliced
  • 1 tsp mixed herbs
  • 2 Tbs olive oil
  • 1/2 cup cashew ricotta see recipe
Instructions
  1. Peel and dice sweet potato, boil until tender then mash and leave to cool

  2. While the sweet potato is cooking, mix 1Tbs ground flaxseed with 3Tbs water to make a flaxseed egg. Leave for 10 minutes to thicken

  3. Mix the mashed sweet potato with buckwheat flour, flaxseed egg, nutritional yeast and salt. Knead well and form a ball of dough

  4. Line a baking tray with parchment paper and press dough until flat (you may want to do this with wet hands, or alternatively you can lay a sheet of paper over the dough and roll with a rolling pin). Form into a rectangle or circle. 

  5. Put in the oven and cook for around 20 minutes until crisp around the edges

  6. While the base is cooking, prepare toppings. Put vegetables and herbs into a bowl with olive oil and mix thoroughly

  7. Take base out of the oven once cooked and spread with tomato paste then top with tomato slices and spinach. Pile vegetables on top and put back in the oven for around 15 minutes until cooked through. 

  8. Take pizza out of the oven once cooked and add spoonfuls of cashew ricotta, serve and eat!