Vegan By Mercedes Aspland / February 27, 2014 function printContent(id){ str=document.getElementById(id).innerHTML newwin=window.open(”,’printwin’,’left=100,top=100,width=822,height=600′) newwin.document.write(‘nn’) newwin.document.write(‘Print Pagen’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘function chkstate(){n’) newwin.document.write(‘if(document.readyState==”complete”){n’) newwin.document.write(‘window.close()n’) newwin.document.write(‘}n’) newwin.document.write(‘else{n’) newwin.document.write(‘setTimeout(“chkstate()”,2000)n’) newwin.document.write(‘}n’) newwin.document.write(‘}n’) newwin.document.write(‘function print_win(){n’) newwin.document.write(‘window.print();n’) newwin.document.write(‘chkstate();n’) newwin.document.write(‘}n’) newwin.document.write(‘$(document).ready(function(){ $(“iframe”).remove();}) n’) newwin.document.write(‘$(document).ready(function(){ $(“#contactInfo”).remove();}) n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(str) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.close() } As part of my Shrove Tuesday / Mardi Gras / Pancake Day recipe series I thought it would be a good idea to do some breakfast pancakes. Although I have to say these are so sweet that they would make a great dessert too, or just when you want something sweet. I have mage them so they are gluten free (providing you get gluten free oats) and I based them on a basic buttermilk recipe to keep them light and fluffy and just really yummy. I quite often taste test my food on my mum and I can tell if she likes it or not, even if she says nothing and these went down a treat. I always knew they would because she has an attitude of the sweeter the better and these definitely hit the spot on that front. I have also been working on my photography quite a lot. I think it is not bad for someone who only started trying to take pictures at the start of the year. Don’t get me wrong, I know it has a long way to go and I need to get a decent backdrop, and learn more about how to put the images together but I am really happy with how things are coming along and I actually like some of the shots I am producing now. Coconut Milk Pancakes with Pineapple & Lime Syrup Serves 4 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Ingredients For Pancakes 75g/3/4 cup Oatmeal 25g/1/14 cup Coconut Flour 3 Vegan Eggs 2 tbs Desiccated Coconut 1 1/2 tsp Baking Powder 1/4 tsp Salt 1 1/2 tbs Coconut Oil, plus a bit extra for cooking 300ml / 1 cup + 2 tbs Full Fat Coconut Milk For Pineapple Syrup 250g/1 cup Pineapple, Chopped 1 tbs Coconut Oil 2 tbs Maple Syrup 1 Lime, juice & zest For Coconut Cream 250ml/1 cup Thick Coconut Cream 2 tbs Powdered Agave Instructions For Pancakes 1. Melt the coconut oil over a low heat and set aside to cool slightly. 2. In a mixing bowl, mix together the oatmeal, coconut flour, desiccated coconut, baking powder and salt. 3. Mix together the vegan eggs and coconut milk and then whisk this into the dry ingredients. The batter should be combined and still have some lumps in it. It is quite a thick batter and will not pour but instead needs to be spooned into a pan. 4. Finally pour in the melted coconut oil and mix through. 5. Too cook heat a small amount of oil in a non-stick frying pan and then our out any excess. Using 3in/7.5cm egg rings, spoon 2 tbs of mix into each ring and allow to cook. The pancakes should start to bubble on the top, at this point carefully remove the egg rings and then flip. Make 8-10 pancakes. For Pineapple Syrup 1. Heat the coconut oil in a heavy bottomed pan. 2. Add the pineapple and maple syrup to the coconut oil and bring to the boil. Reduce heat and simmer until the syrup slightly thickens. 3. Stir in the lime juice and zest and warm through. For Coconut Cream 1. Whisk together the coconut cream and agave sugar to make a smooth, sweet cream. 2. Serve pancakes (2-3) per person with a spoonful of pineapple syrup and coconut cream on the side.
