Gluten-Free Banana Muesli Pancakes

I made these from random pantry ingredients on Monday morning, posted a photo, and began receiving recipe requests immediately. So here's what I did!

[caption id="" align="aligncenter" width="500" caption="Gluten-free vegan banana muesli pancakes"]Gluten-free vegan banana muesli pancakes[/caption]

Serves 2-3 (2 hungry adults + a toddler)

½ cup rice flour ⅓ cup besan/chickpea flour (or buckwheat) ¼ cup arrowroot or tapioca starch ¼ tsp cinnamon/nutmeg/allspice/mixed spice/your favourite! ½ cup gluten-free muesli* 1 large banana 1 tsp vanilla extract 1 tsp gluten-free baking powder 1½ cups rice milk (or soy or almond) oil for cooking (I used coconut)

Mix together the flours, starch, cinnamon, and baking powder, sifting out any lumps and/or aerating with a whisk. Stir in the muesli.

In another bowl (or in a blender!), mash the banana and combine with the vanilla and milk.

Combine the wet ingredients with the dry ingredients gently until "just mixed." If your muesli contains liquid-absorbing ingredients like oats, you may need to add

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Exploring Cookbooks + A Book Giveaway!

I've been trying out more recipes from my extensive book collection - new and old. My breakfasts were getting dull, so I've upped the variety there... and at every meal!

Apple Pie Pancakes

I usually go with Banana & Brazil nut pancakes from Ani's Raw Food Essentials, but without access to a dehydrator and a hankering for something different, I found these marvellous cake-pie hybrids from Sarah Kramer's La Dolce Vegan! and put sliced banana and date syrup on top. Epic nom. They were rather huge and filling. Next time I'd make tiny pikelet-sized cakes.

Lemon Cranberry Poppyseed Muffins

Another recipe from Sarah Kramer's La Dolce Vegan!. I'm more of a raw/flourless cake fan, but I made these for a friend who had a birthday last week. He doesn't like chocolate, but likes orange and poppyseed cake, so I went with something similar, yet different! Lemon and cranberry is a great combination of flavours. The recipe only called for

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The proof is in the pictures

There's nothing like a great whopping pile of vegan stodge. Exhibit A:

Potato, tempeh, et al

Simmer potatoes in water and salt until very tender. Add Nuttelex or Earth Balance or similiar. Pinch of nutmeg. A clove or three of crushed garlic, some mixed dry herbs of your choice, a heaping of nutritional yeast, and mash like you've never mashed before. Mash the fork out of those potatoes. You can do it. I believe in you. Then top them with strips of pan-fried marinated tempeh (organic BBQ sauce or Braggs/tamari & garlic is good), drown it all in gravy (homemade miso gravy rocks: mushrooms, low-sodium vegetable stock, miso paste, rosemary, thyme, nutritional yeast & tapioca starch to thicken), and sprinkle with shredded fresh basil. Sprinkle liberally. Do everything liberally. Except in Australia, where you want to do it Laborly or - even better - Greenly. A-hoy-hoy.

Raw pancakes? It's entirely possible and entirely tasty fresh! Check this action out. Exhibit B:

Raw pancake joy

These are

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Purplish Mini-Pancakes of Doom

I'm sure these brownish-purplish creations aren't everyone's idea of sexy food, but I sure like them!


What you need:
generous half cup black rice flour
generous half cup besan (chickpea) flour
heaped tablespoon baking powder
cup of soy or rice milk
splash of sunflower oil + more oil for pan

What you do:
1. Sift together flours and baking powder.
2. Create a well in flours. Pour in milk and splash of oil. Stir everything until combined.
3. Heat up oil in non-stick pan. 1 tablespoon mix = 1 minipancake. Cook on each side, medium heat, for around 2 minutes before flipping. Each pancake should be about 6-10cm across, depending on how thick/thin you want them.
4. Top with tasty sweet treats, like maple syrup and banana, or leftover cherry-apple pie mix! (see photos)

Note: these are sticky little bastards, and need oil and a non-stick surface!
Another note: if you find these too savoury (ie. the slightly stronger flour tastes

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