Vegan Vanilla Pancakes and bits…

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My 30 day Vegan Challenge is finished. I managed 27 days out of the 30; and honestly, I still can’t tell how I feel. Ideally, I should feel guilty about the 3 days that I lost to cravings but I do not feel the guilt as much as I probably should. What I Know For Sure is that undoing conditioning is difficult but still possible.

On my journey, I have noticed that being a Vegan has many connotations to people. Some have assumed it’s part of a weight-loss diet (my facial expression was…), some assumed it was a political statement, some supported my newfound lifestyle and went on to tell me about how Veganism is the path all humans were originally created to walk. What I Know For Sure is that – Veganism is a personal choice, Humans are omnivores and ideally, life should have balance.

So where do I head from here? I’m not so sure; I must seem utterly confused to you, as you might be wondering “What was the point then? “. What I Know For Sure is that as much as I love meat, dairy products, vegetables etc, whether I’d like to or not, I need to do better for the planet and the future. I have to find a balance that is beneficial to me and this planet that I inhabit.

You should consider finding a balance too because according to a recently published UN report, the world has less than 12 years to limit climate change until the effects become irreversible.

Well then, on to something light-hearted, it always starts as a craving, I made some Vegan Pancakes and have concluded that I will not be going back to regular pancakes as it turned out surprisingly yummy, filling and quick.

So here we are, my recipe for Vegan Vanilla Pancakes.

Serves 2

Cooking Time: 10 – 15 mins

INGREDIENTS:

  • 1 cup of organic flour
  • 1 tbsp baking powder
  • 3 tbsp of organic sugar
  • 1 cup of almond milk (or preferred non-diary milk)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla essence
  • Half a tsp of salt
  • Vegetable oil (or coconut oil)

METHOD:

  • Whisk all the ingredients in a bowl and let the batter rest for 5 minutes.
  • Add the pancake batter as desired to a heated, lightly greased nonstick pan.
  • When the top side begins to bubble, flip the pancakes and cook the other side until brown/golden.
  • Serve warm and enjoy with a choice of syrup and fruits.

TO SERVE:

I chose to serve it with frozen blueberries and raspberries which formed a sweet puree that complimented the pancakes. I hope you try out this recipe and if you need any help, further tips for this recipe or would like to share your thoughts with me, please leave a comment below or message me on Instagram – RikiCooks.

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