It’s been too hot to turn the oven on for the last few days. Soaring 31’C temperatures have had me desperately seeking shade in cool rooms and definitely not baking hot meals. Even turning on the stove top is a dread but I’m not sure my hard working husband will be too impressed with smoothies and salad alone. So the occasional pasta and sauteed tofu also must make an appearance.
Yesterday we had an evening barbecue, usually seen as a weekend social event, for us, it was a (delicious) way to feed ourselves without having to be anywhere near a hot kitchen. Today I managed to brace the stove and sauteed some delicious firm tofu with some aubergine, red onion and courgette in a blend of spices ready to be piled into herby tortillas with homemade lime and coriander infused guacamole, vegan sour cream and lots of crunchy leaves. Of course, we ate it outside.
The worst part is that it’s hotter in the house than outside. Our poor, overworked fan is just spinning hot air back into the sweltering atmosphere. I once had an incredible air-con unit a few years back but it suffered the wrath of bunny teeth and ultimately ended up at the recycling plant. Looking back now – why didn’t I just replace the wire?
When the days are cooler, we love to indulge in a special Sunday brunch of waffles or pancakes. Last month I shared with you my favourite waffle recipe with a healthy twist from Ginkgo, Sencha Green Tea and Buckwheat. But what good is a waffle without a pancake to match? These pancakes are inspired by that recipe, but with a higher flour to milk ratio for a thicker batter that creates perfectly puffy pancakes.
These colourful cakes get their hues from rich cacao and sweet matcha, all encased in a very low fat, gluten free, sugar free buckwheat batter that is of course also dairy and egg free! Just 1 tbsp coconut oil in the entire recipe!
You can have your
pancake and eat it too!
Healthy enough for breakfast and full of fibre to keep you full until lunch, but equally decadent enough for dessert, topped with your favourite treats. They are particularly good with strawberries and coconut cream or vegan ice cream!
For brunch or dessert, I love to indulge my chocolate orange obsession by way of a healthy drizzle of sugar free cocoa syrup by NuNaturals and a squeeze of fresh orange. A spritz of coconut oil cooking spray on each pancake keeps them moist without the need for butter or margarine to add empty calories and fat. You can even use a butter flavour spray if you prefer the classic buttery taste.
Of course, a light drizzle of the classic pure maple syrup is also a welcome variation!
I used some gorgeous products from the baking range at House of Fraser to make my pancakes.
Adapted from Contentedness Cooking
Makes approx. 12 pancakes; Serves 4
- 3 tbsp tapioca starch/flour (or use corn starch/flour and 1/4 tsp xantham gum)
- 2 tsp baking powder
- 1 cup buckwheat flour (I grind my own in the blender from unroasted buckwheat)
- 1/2 cup brown rice flour (I grind my own in the blender from raw brown rice)
- 1.5 cups soya milk (or any other non dairy milk)
- 3 tbsp granulated stevia baking blend or erythritol
- 1 tbsp vanilla extract
- 1 tbsp melted coconut oil
- 1 tbsp cacao (or cocoa) powder
- 1 tsp – 1 tbsp matcha green tea powder (I used mighty matcha)
- Whisk or blend together all of the ingredients, except the cacao and matcha powders.
- Divide the batter between two bowls and whisk the cacao into one and the matcha into the other.
- Heat a non stick pan or a griddle on a medium heat and spray with a little cooking spray of necessary. Add 1/3 cup batter to the pan and leave undisturbed for a couple of minutes until bubbles start to form. Flip the pancakes and cook on the other side for another 2-3 minutes.
- Keep warm in a low oven while you prepare the rest of the pancakes.
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