I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.
When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!
So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!
Vegan Pancakes With Aquafaba for A Lazy Day
1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
1 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Unrefined Brown sugar
1 1/4 cup Nut milk of your choice
1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
1 1/4 tsp Apple cider vinegar
1 tbsp Oil
Any fruits or berries of your choice
Peanut butter sauce or other nut butter
Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional
In a large mixing bowl, mix the dry ingredients and set aside.
To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
Use a spatula to fold the whipped aquafaba into the batter, remember gently.
Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
Cover the cooked pancakes with a clean tea towel when you cook the others.
Serve with nut cream and fresh berries when it is still warm.
Classic Pancake with Ginger syrup with mixed berries
The annual pancake day is one of my favourite days to wait for! One of the main reason is because I have lots of happy times with my kids, playing the flipping game with the pancakes when they’re little, that’s the time they started to learn cooking from me.
Classic pancake with yogurt sauce and banana
Fast backward to the previous time, it should be when they’re 6 or 7 years old though, since build up all the fun and experience, they’re full of passion and does lots of cooking in nowadays, that’s why they doesn’t like any ready meal or junk food at all.
Sweet Potato Pancake with Home-Made Golden Syrup ~ 蕃薯軟餅
Sweet Potato Pancake with Home-made Golden Syrup
One of my kids always ask me to make this pancake for them, of course I love to make them happy, it is my preasure!
Sweet potato appears in our kitchen all year round, we love it so much. We can make it into ‘tong sui‘ literally translated as “sugar water” 糖水. Sometimes, my family bake the oven chips but I prefer to take one or two sweet potato and wrap with foil and bake in the oven like the baked jacket potato.
Sweet Potato are healthier than the potato, even the nutritionist said so! It provides 400% for your daily requirement of Vitamin A. They also have more Vitamin C, fewer calories, more fibre and fewer total carbs than the normal white potatoes, despite more sugar.
It is every year event, but I forgot in which day of February every year, hehe. Until someone remind me – my kids. They’re better than me. So, I just rush to my storing cupboard to find the ingredients, luckily, they’re can be so easy to find from my cupboard. So I won’t disappointed them! 🙂
Sweet potato is my kid’s flavorite root vegetale, just come second of his choice ( first choice is potato ), of course I am too. But I put the sweet potato to my first choice, just the other way round, hehe 🙂
Sweet potato has more fibre than potato and the carbonate content is much less, even doctor encourge people who has diabetes, can have sweet potato in their meal to substitute the normal potato! . And sweet potatoes are an excellent source of vitamin A, vitamon C and manganese. Storage proteins in sweet potato also have important antioxidant properties. All of them are good for our health, so try to have more in our meal.