Building a tower of toppings on your pancake is fun. I know, because I do it all the time. How high can you go?
But what’s even more fun is stuffing your pancakes with the toppings, so they become stuffing, not topping! 🙂
Starting with the classic combo, blueberries. They are healthy, but not in season at the moment–luckily you can always get some from the frozen aisle, and usually much cheaper than the fresh ones. Make your pancake with wholemeal flour for added fiber, and there you go: a healthy, satisfying and yummy breakfast to start your day right.
Oops–what are those cat paws doing in mah picture?!
Yields 2 pancakes (1 serving)
100g wholemeal flour
1tsp baking powder
1 tbsp (frozen) blueberries
1 tbsp brown sugar, or 1 tsp stevia, or 2 tsps maple or agave syrup
100ml almond milk, or any non-dairy milk of your choice
1tbsp ground flaxseed (optional, for added fiber and omega 3 fatty acids)
Combine the dry ingredients in a mixing bowl, then add the non-dairy milk and blueberries. In a lightly greased pan, drop the batter in two big spoonfuls. Flatten them out to make thick circles–those are your pancakes! When the top starts to bubble and the edges are firm, carefully flip your pancakes with a spatula (I use a round one very handy for small pancakes like these; picture below).
It’s a bit bruised and battered, but it does the job!
One serving contains 403 calories, 3.33g of fat, 9.53g of fiber (!), no cholesterol, 13.19g of sugar and 14g of protein.
One serving (two pancakes) cost me 43p to make. Forty-three pence. Don’t anyone tell me that being vegan is expensive!
FORTY-THREE PENCE FOR YOUR BREAKFAST.
MacDonald’s can just stuff it.
And look what I found at Tesco this morning! New almond and hazelnut milk by Alpro Soya. I am beside myself with excitement. These only cost me £1.59 each, which is considerably easier on my wallet than the regular £3.99 I pay when I buy EcoMil from the health store.