My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!
Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!
Makes 8 pancakes.
1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
1 tbsp coconut oil
Serve with maple syrup
1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.
2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.
3. Mash the banana well and then add to the centre of the mixing bowl.
4. Gently fold in the blueberries.
5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.
6. Fry for 1-2 minutes on each side.
7. Serve with maple syrup or your favourite topping!
This delicious baked beans recipe is a staple in our household. During these cold winter months, there’s nothing more satisfying than waking up to a tasty breakfast that’s warm, rich and ever-so-slightly indulgent.
We’ve spent a while refining the recipe to bring you this rich, sweet, and satisfying take on the traditional baked beans. Sometimes we add a bit of chilli powder if we want an extra kick. Once you’ve tried this simple recipe there’ll be no going back to the supermarket baked beans.
1 white onion chopped
1 clove garlic chopped
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp tomato puree
1 tsp paprika
1 x 400g chopped tinned tomatoes
2 x 300g tinned haricot beans (total 390g drained weight)
Drizzle of olive oil
1. Heat a little oil in a saucepan. Once hot add in the chopped onion and fry for 3 minutes until soft, stirring occasionally.
2. Add the chopped garlic to the saucepan and cook for a further minute.
3. Add the sugar, vinegar, soy sauce, tomato puree and paprika to the saucepan. Stir through and cook for a further 2 minutes.
4. Pour the tinned tomatoes into the saucepan, bring to boil and simmer for 6-8 minutes until the sauce has thickened.
5. Meanwhile, drain, rinse and dry the beans, then transfer to the saucepan and cook for a further 6-8 minutes.
6. Serve the proper baked beans on toast with vegan margarine and top with a sprinkling of chopped chives.