January has been a long month pay-wise, so when scouring my sad-looking pantry on Sunday morning, I realised that although I may not be able to cook up a massive breakfast feast, I probably had the ingredients for some vegan pancakes amongst my pantry staples.
I grabbed my trusty Chloe’s Kitchen cookbook by vegan chef Chloe Coscarelli and found a recipe for blueberry pancakes that had a minimal ingredients list and looked pretty darn tasty.
It would be a rare occasion that I wouldn’t have at least flour and baking powder in the pantry so I was pretty much set. Who needs eggs, anyway?!
Okay, so I didn’t have the title ingredient – blueberries – but I do I always have some sort of fruit, fresh or frozen, in the house. I went for frozen raspberries, strawberries and banana.
The only other ingredient that I didn’t have was maple syrup as that’s not really a ‘staple’ in an English/Australian household. I did, however, have golden syrup (for ANZAC biscuits, obviously!) and although I was worried that it might be too thick compared to maple syrup, it worked perfectly. There’s no sugar in the recipe but the hint of golden syrup along with the fruit was plenty sweet enough.
The pancakes were light and fluffy and just as good, if not better, than any non-vegan ones I’ve ever eaten. They were a hit with the housemates and I’m pretty sure they are going to become a Sunday tradition…
Vegan Banana Berry Pancakes
Inspired by my brunch success, I decide to finally try out the doughnut recipe I’d been eyeing off in the same book.
I used Chloe’s Baked Sprinkle Doughnuts recipe but instead of glaze and sprinkles, I mixed some cinnamon and granulated sugar together to make cinnamon doughnuts. The best kind of doughnut.
I don’t have a doughnut tray so attempted to make them on a flat baking tray. This made semi-doughnuts with rounded tops and flat bottoms, kind of like doughnuts crossed with cookies. Dookies? Oh, wait…
They may have looked a little funny, but warm and fresh from the oven they tasted amazing.
Vegan Cinnamon Doughnuts
Before baking, I wasn’t sure if the doughnuts were going to work on the tray so instead of risking a whole batch of dough, I put half of it into a muffin tray and made what I dubbed “duffins”. (A quick Google search has now revealed that Starbucks has [quite contentiously] already trademarked that name but I’m sticking with it. They are doughnuts in the shape of muffins; it’s hardly a stretch.) The duffins were delicious little mounds of light and fluffy, cinnamony, muffiny, doughnutty goodness.
I think it’s about time I invested in a doughnut tray…