Light Pancakes Recipe |Vegan Recipe

Light pancakes recipe| Vegan Recipe

We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.

It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.

After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!

The Recipe

  • Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
  • This recipe is great even for your kids, who can enjoy it for snack!

Ingredients for 5-6 (more or less) Pancakes:

  • 130 g of oat flour;
  • 230 ml of vegetable milk;
  • 2 ripe bananas;
  • A pinch of baking soda;
  • 1 tea spoon vinegar;
  • Some organic lemon zest;
  • A pinch of salt.

Instructions:

  1. Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
  2. Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
  3. Preheat a non-stick pan with a diameter of about 10 cm;
  4. With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
  5. Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
  6. Repeat the process until the dough is finished;
  7. Pile up pancakes on the top of each other and stuff them as you wish.

You can use for the topping the traditional maple syrup or let your imagination run free…

I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.

My advice

If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!

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Vegan cream tart with fresh fruit | Quick and easy recipe

Vegan cream tart with fresh fruit | Quick and easy recipe

This morning the sun has a different smell. It smells of wheat, of poppies, of lost innocence: the smells of my childhood, carried by a slight sense of sentimentality.

I go out for a walk. I look at people’s faces from Clapton and their attentive looks. They seem so busy while taking their buses. Nonetheless, today I would like to stay away from the chaotic life of the City and going back to my childhood, when I used to run through the fields of my native county. Behind a grey road and hidden from red big vehicles here’s the Lee Valley.

I am just in love with this. London always seems to hide its beauty in its artificiality. Suddenly, cold noises just fade away and comes the Nature. I feel I am flooded by calm and serenity, so I start sinking in my memories… I stumble into the images of a little girl, who used to look at the lizards on the rocks and who loved to climb up on an oak tree and always scraped her knees. It’s funny how, suddenly, you can relieve past feelings and sensations, only by living the present moments.

It is maybe because here it’s full of berries. In a moment, I feel the taste of my grandmother’s lemon pie, when nobody blamed me if I dared to lick that cream from the spoon. I feel the smell of the crunchy shortcrust pastry and the freshness of fruits…

So, why don’t we give ourselves a bit of sweetness? We are the Past, the Present, we are the Spring!

The recipe:

Ingredients for the crust:

  • 150 g of Digestive type biscuits;
  • 85 g of melted Vegan butter;
  • 70 g of agave syrup (of any other type of sweetener);
  • Just enough fresh fruit to garnish or fill the cream.

Ingredients for the cream:

  • 230 ml of vegetal milk;
  • 10 g of corn starch;
  • 20 g of agave syrup;
  • 5 g of organic liquid vanilla;
  • Some organic lemon peel.

Preparation for the crust:

  • Preheat the oven at 180°C;
  • Crumble Digestive biscuits and combine them with melted butter and agave syrup, until you have a consistent mixture;
  • Put the mixture in a baking pan of 20 cm diameter. Spread and flat it well, until you have a uniform mixture of 1 cm height;
  • Put the crust into the oven for about 8 minutes;
  • Leave the crust out from the oven and let it cold down.

Preparation for the cream:

  • Pour some milk in a small pot and add corn starch. Let it cook slowly and blend it occasionally;
  • Add some maple syrup, some vanilla essence, and lemon peel. Never stop blending the mixture;
  • Let the mixture boil on medium heat until it thickens;
  • Continue cooking the cream and never stop blending. The cream should be thicken;
  • Cover the cream with film and let it cold, then put in the fridge for around 2 hours;
  • Finally, fill the crust with the cream.

Now you can fill the pie with lots of fresh fruit and enjoy it with your friends!

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