This weekend I learned that pancakes don’t really need eggs in them at all. And after two mornings in a row cooking vegan pancakes, I’m feeling a bit smug about this delicious discovery. Also, they are “superfast” to make.
Eggs creep me the hell out. Some will have heard the story of a particularly disturbing nightmare involving hatching half-formed chickens… I have been avoiding eggs ever since. I can handle baking them, if I suspend my horror long enough to crack and beat the eggs in (it still makes me feel a bit queasy). But no fried, scrambled, poached or otherwise served eggs for me.
I digress. Coconut and cardamom are delicious as a combination in sweet baked things (and oats!) so here’s my recipe for Coconut & Cardamom spiced pancakes!
- 1 cup plain all-purpose flour*
- ¼ cup desiccated (or shredded) coconut
- 2 tsp baking powder
- 1 tsp ground cardamom
- ½ tsp salt
- 2 tbsp white sugar**
- 1 ¼ cup room temperature water
- 1 tsp vanilla essence
- 1 tbsp oil (I use canola)
Combine the dry ingredients in a bowl and lightly whisk with a fork to distribute and eliminate lumps (if you can be bothered, sifting is good too). Make a well in the center of the dry ingredients.
Measure your water, add the oil and vanilla to the water and stir with a fork, before adding liquids to the dry mixture. Stir, but just until the ingredients are combined. Batter done!
Lightly grease and heat your frying pan to a medium heat. Spoon some batter into the pan, I like to smooth mine out with the back of a spoon so they are a nice even shape.
When the edges of the pancake crisp up a little and bubbles have come through all over the pancake, wait a little longer before turning it. I found that turning too early means the pancake will stick and break, but waiting a minute or two longer seems to do the trick.
If you’re anything like me, your first pancake will be a royal failure, but that gives you something to nibble on while cooking to remaining perfect pancakes.
Serves about three.
Everyone has their favorites. I like to split a banana in half with skin on, and then place one half at a time in the pan with the pancake currently cooking. Each banana half can stay in the pan just a bit longer than it takes to cook one pancake. They caramelise deliciously and the skin helps to keep the banana from breaking up. I use maple syrup or honey to go with banana as a topping.
Another fave is berry coulis – or at least a bastardisation of berry coulis, with no wine. I chuck some frozen raspberries and blueberries (1 ½ cups all together) in a small pot with about half a cup of pure orange juice. Maybe a tbsp or two of white sugar. Then boil, stir, turn the heat down and let the liquid simmer off. It thickens and gets a bit of a jam like consistency (serves 3).
You can’t go past a squeeze of fresh lemon and a light dusting of white sugar. Or a pile of fresh fruit chopped and drizzled with honey or maple syrup.
Lucky I’ve just finished eating or I’d be making myself hungry right about now.
* You could try a flour substitute if you’re gluten free. Perhaps some ground almonds and rice or cornflour? If you use ground almonds, reduce the oil in the batter as ground almonds are quite oily.
** Or other equivalent sweetener. If you choose to use honey or agave or stevia (liquid sweeteners), mix them with the wet ingredients rather than the dry. Heat honey to make it liquid and easier to mix.
Edit: add a tsp of cinnamon to the dry ingredients. even better!