Collaboration with Fiskars.
It’s always a good day for vegan oreo crumble pancakes! Especially today when we’re celebrating my son’s fifth birthday ♥ He loves pancakes (who doesn’t 😉 ) and I made a special yummy chocolatey version with Oreo cookies. I’ve been testing a super cool Fiskars Hard Face -pancake pan for a few weeks now and must say it’s a total game changer when it comes to making pancakes.
Jos haluat lukea postauksen suomeksi, klikkaa tästä.
I’ve never quite managed to make evenly round & cute pancakes until now 🙂 And not only that – the pancakes are easy to handle in every way: easy to flip, quick to make.
There’s a lot to love about pancakes: they’re made with simple ingredients, they taste amazing, you can eat them for breakfast/snack/lunch or dinner. The thing I love most about pancakes is their versatility: you can make both savory and sweet pancakes, and use any flour and spice combo to make it interesting. You can add vegetables and fruits, any kind of plant-based milk or plant-based yogurt.
I sometimes eat pancakes for breakfast but my favorite is to eat pancakes for lunch! If I’m eating sweet ones, I usually have a salad first and then eat the pancakes with unsweetened plant-yogurt and lots of berries to make the meal more wholesome.
If I’m eating savory pancakes, it’s pretty much the same combo but lots of vegetables instead of berries. Yogurt is definitely my go to “sauce” for pancakes and sometimes I also like to dip pancakes in yogurt. Or make them into cute mini crepes with yogurt and herbs or berries inside 🙂
Today I’m sharing two recipes: yummy cookie crumble pancakes, which fall into the dessert pancakes category and a hearty protein-rich autumn spiced pancake, which is more like lunch and can easily be made as a savory pancake too.
It’s pancake time – hope you enjoy the recipes!
Love from the forest,
Tiina
- 75 g / 2,6 oz or ~1,5 dl / ~0,6 cups cashews
- 60 g / 2,1 oz or ~1 dl / 0,4 cups whole grain spelt flour
- 1 ripe spotted banana
- 2 tbsp maple syrup
- ¼ tl salt
- about 0,4 cups water
- 4 crumbled Oreo cookies
- + oil for making the pancakes
- To serve: cream and berries
- Blend all ingredients except Oreo cookies in a blender.
- Add more water if the batter is too thick (it's supposed to be quite thick)
- Add crumbled Oreos in the batter and mix with a spoon.
- Fry the pancakes in a pan with a little bit of oil, about 2 min per side. Use about 1 - 1,5 tbsp of batter per pancake.
- Enjoy the pancakes with plant-based whipped cream and berries.
- 100 g / 3,5 oz OR ~2 dl / ~0,8 cups almond flour
- 100 g / 3,5 oz OR ~2 dl / ~0,8 cups spelt flour
- 1 tsp Ceylon cinnamon (omit if making savory, unless you want cinnamony flavor:)
- ½ tsp ground cardamom (omit if making savory, unless you want cardamom flavor:)
- ½ tsp salt
- 3 dl / 1,2 cups unsweetened soy milk
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- Oil to fry the pancakes
- Serve with plant-based yogurt (or cream), fruits and berries
- Mix dry ingredients in a bowl.
- Add milk, maple syrup and oil and combine well.
- Let the batter set for about 10 minutes.
- Fry pancakes in a pan (a heaped 1 tbsp of pancake batter per pancake) in medium heat.
- Flip the pancake when it looks ready in the edges.
- Fry for a minute or two from the other side and check that it's ready.
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