pancakes | stairway to vegan

Here we go……. Vegan MoFo 2015 is off and running.

With the new format this year of daily topic prompts we get to have an even better sense of community and connection. So, I am excited to see what my fellow Vegan MoFo’ers are having for breakfast.

For me, breakfast is not usually a daily occurence, I am more the “coffee till noon” type of gal. However, on special occasions (the start of MoFo for instance) or lazy weekend mornings I do like to have all the goodies.

For today, I have a fresh juice guaranteed to wake up your taste buds and energize your cells.

Cucumber Citrus Ginger Juice

Next, it is time for protein packed pancakes with fresh berries, a dollop of aquafaba (a relatively new phenomenon sweeping the vegan cooking scene) and a drizzle of local home-made maple syrup.

Banana White Bean Pancakes with Berries and AquaFava Cream

Banana White Bean Pancakes with Berries and AquaFaba Cream

Finally, the pièce de résistance rich hot coffee blended with coconut oil and whipped into a frothy latte like heavenly beverage. I love strong rich coffee and I take it black, no cream or sugar so I can enjoy the full flavour.

CocoLatte

Then you add a little high quality, organic coconut oil and blend it all together, the flavour of the coffee seems to intensify and become richer and the texture is wonderful. I couldn’t resist adding a dollop of the AquaFaba Cream and it magically transformed into a latte/cappuccino.

CocoLatte

Thanks for sharing breakfast with me.

Enjoy,

Cucumber Citrus Ginger Juice

Makes 2 servings

1 english cucumber
1 apple cored
1 orange peeled
2 carrots peeled if not organic
handful baby spinach
1 inch nob of fresh ginger

Process all ingredients through a juicer. Drink immediately.

Banana White Bean Pancakes with Berries and AquaFava Cream

Banana White Bean Pancakes

8-10 servings

1 tablespoon chia seeds
1/2 cup water
1/2 cup white beans
1 banana
1 tspn psyllium husk
1/2 tspn salt
1/2 tspn baking powder
1/3 cup soy or almond milk
1/2 tspn vanilla
1 tablespoon melted coconut oil

Mix chia seeds with water and let sit overnight (or at least 1 hour)

Combine all ingredients together in bowl and mix or blend to pancake consistency.

Cook over medium heat until lightly browned on both sides.

Serve with fresh berries AquaFaba Cream and maple syrup.

AquaFaba Cream

Makes approx 2 cups

Liquid from a large can of chickpeas
1 tspn cream of tartar
1 tspn vanilla
1 Tblspn (or more depending on taste) fine sugar

Beat the chickpea liquid and cream of tartar on high for at least 15 minutes. The liquid will turn into a stiff “egg white” merengue type texture. Add vanilla and then the sugar gradually while continuing to beat until totally combined. You may need to adjust the amount of vanilla and sugar depending on your preference.

Use as a topping for your pancakes and also to add the foam top to your CocoLatte.

CocoLatte