SUPER FLUFFY VEGAN PANCAKES AND SEASONAL FIGS (V+, ChF, NF) WITH AIMEE FROM WALLFLOWER KITCHEN
If you are a regular reader of my blog or follow me on instagram, then you know I adore hanging out with fellow food blogging friends. In fact cooking and baking with other women who love food as much as I do may just be my most favourite part of blogging. And last week I got extra lucky because I had the chance to create vegan magic in the kitchen with Aimee R. from Wallflower Kitchen and then, a few days later, with Aimee T. from Twigg Studios and Silvia from Salvia + Limone. BLISS!
If you don't know already, Aimee R. is not just 'any' vegan blogger. Nope! Apart from being breath-takingly beautiful, super duper sweet AND an awesome baker, she's also the successful cookbook author of Coconut Milk Icecream, a book dedicated to making creative and tasty vegan ice creams. Oh and she's always saying I don't look my age, meaning I'm MEGA fond of her and will never turn down an opportunity to bake with her ;).
Aimee and I worked together once before creating this adorable and tasty mini pumpkin and orange layer cake and I knew straight away we needed to collaborate again. I'm so glad we did because like the first time we baked together, we had so much fun last week making and eating these pancakes which came out a total dream - fluffy, light with not a banana in sight! Aimee captured the day from her perspective and if you'd like to see her interpretation of our get-together (of course you do!), then head over to her blog. You can find the link here.
Thanks for reading everyone. I look forward to seeing you back here next week where I'll share the pictures and recipe of my other collaboration :).
P.S. Would you like to join me here at my humble home in South East London for a Great Vegan Bake-Off Get-Together, Food Blogger Prop Swap and Chit Chat? Then be sure to mark Sunday, October 16th 11am - 1.30pm in your diary and read on:
What is it exactly? The get together is an opportunity to connect with fellow food bloggers and food lovers in the London area. Perhaps you can find someone to do a collaboration with or exchange baking tips with? It's your day to mingle and have fun and MY chance to get to know you and say thank you for supporting this blog :). PLUS there will be an opportunity to sell or swap food photography props. So in short an awesome day all around.
What to bring? Please can you bring 1 vegan mini cake or mini bake (sweet or savoury) inspired by this year's Great British Bake-Off (THE best TV show on the planet!). I'd like the bake to be mini, if not there will just be way too much left over, trust me! I hope that sounds ok. Finally, please bring along any well preserved food photography props you'd like to swap or sell as well as some spare cash so you can buy bits and pieces on the day that tickle your fancy.
Where? We'll be meeting at my home in South East London. If you'd like to attend please e-mail me at kimberly(at)thelittleplantation(dot)co(dot)uk. I'll then send you exact directions.
When? We will be meeting on Sunday, October 16th from 11am onwards. You are welcome to drop in whenever suits and leave when you start getting bored (or when the cake is all gone, whichever of these two things happens first).
Who? Though the meet-up is aimed at food bloggers and food lovers, anyone who is happy to make and eat vegan cake/breads/churros is welcome to attend. Please note you'd don't have to be vegan/plant-based/vegetarian but I would ask that you bake something that is completely free of animal products including butter, gelatine and honey! If in doubt, please contact me beforehand. Oh and feel free to bring along a friend if you want to. The more, the merries.
Extras? I have asked Robyn from the vintage store Wild Horses to set up a little stall in my home and sell some of her pieces on the day. She's got great food blogger props and I often turn to her for unique one off plates and cutlery. And now you can too!
See you then!
SUPER FLUFFY VEGAN PANCAKES AND SEASONAL FIGS (V+, ChF, NF)
These pancakes are so lovely, but sadly I can't really take any credit for their brilliance, as the recipe is actually Aimee's. She was just kind enough to let me jazz up the batter with a spunky flavour combo and allow me to take the lead on the styling (thank you Aimee). But I must confess I couldn't have been happier to take a backseat as I got to watch her whizz up this fabulous pancake batter (GBBO contestants, watch your back cuz Aimee's coming for you #batterweek) and then eat most of the pancakes myself too. Ooops! We left a little stash for my feisty 6.5 year old though who couldn't have gulped them down more quickly, coming up for air just once to proclaim that they were DELICIOUS. In short - these fluffy pancakes were a massive success and I'm sure they'll be a big success on your breakfast table too.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 10-12 pancakes
1 cup spelt flour
1/2 cup plain white flour
2 tbsp arrowroot powder or cornstarch
2 tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
a good pinch of salt
zest of 1 small unwaxed organic orange
3-6 tbsp maple syrup
2 tsp apple cider vinegar
1 cup dairy-free milk (we used almond milk)
4 tbsp rice bran oil
Date or maple syrup
Fresh seasonal fruit, we used figs and red currants
a dollop of coconut yoghurt
Heat a small, dry frying pan (like this one) on a low heat.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is only slightly runny.
Ladle approximately ¼ cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve with fresh fruit and syrup and enjoy!
Looking for more weekend breakfast ideas? Then why not try my vegan sourdough spelt waffles? Or follow my breakfast board on pinterest :).