Marfigs' Munchies

Adventures in vegan eats and feats

GF + V Penny pancakes {vegan MOFO}

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Welcome to another installment of Vegan Mofo! I’m hoping you’ll forgive my absence since I’m technically crashing the party anyway 😉 Today’s theme is the most retro, so I spent my sick day yesterday trolling the web for retro recipes and came across this. The second I showed it to Man-thing he was sold and insisted on the whole matter, which is why you have faux sausages instead of some horrifying jelly mould. I guess that’s a good thing! Retro is a very, very scary term to search for, as it turns out.

cornwebpennpancakes4Penny pancakes are basically pancakes made with slices of sausauge, and since this is a vegan blog the sausages are non-meaty and I’m not going to show the original picture that inspired it :p It’s small wonder Man-thing was all aflutter at the thought of this treat, especially since I rarely make pancakes that aren’t pan-fails, and somehow this magically worked out.

pennpancakes2I also wanted to use up the almond flour that’s been stashed in the house for ages now, since I tried to make macarons yesterday and that was a super epic fail (more on that later this week). Almond flour brings such a magical taste and texture to a dish and I really should be less shy about baking with it especially, because everything just melts in your mouth.pennpancakes1Ingredients (makes 8 – 10 and inspired by CCK’s fatcake pancakes):

  • 1/2 cup almond flour (not meal)
  • 3 heaped TBSP GF oat bran
  • 1 tsp fennel
  • 1 tsp black pepper
  • 1 TBSP oreganum
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup + 4 TBSP soy milk
  • 4 TBSP aquafaba (brine from a can of beans)
  • 1 TBSP apple cider vinegar
  • Optional: splash tobasco sauce
  • 3 vegan sausages of choice, sliced thinly

How-to:

  1. Whisk your soy milk, aquafaba and vinegar until combined and set aside to curdle, approx 5 minutes.
  2. Meanwhile mix your dry ingredients, then once read add the wet to dry and fold to combine.
  3. Add either more GF oat bran or more soy milk according to your preference.
  4. Stir just enough then leave in the fridge for 10 minutes then let sit on the counter whilst you heat you your pan over medium head and spray it down with a non-stick agent.
  5. Place four sausages in a circle form a few millimeters apart and spread a heaped TBSP or two of batter on top, making sure to cover the edges.
  6. Cook for 3 – 4 minutes until you can see the edges start to lift and brown. Flip and cook for another 4 – 5 minutes until ready.
  7. Serve with plum chutney or just as is for a breakfast in bed or on the go!

pennpancakesMan-thing came to me and made actual “nomnom” noises in between telling me it tastes as good as it looks *nomnom*, so I’ll have to take that as some sort of compliment, considering faux-meat anything usually isn’t my first choice (though I won’t say no to a last minute stack of these, admittedly!) and certainly does always look delectable until you just open your mouth and try! Super easy, no-fail pancakes with healthy fats and protein stuff in! 😀pennpancakes3What are your retro recipes and/or what’s the most retro recipe you’ve ever made (even from a family recipe)? Let’s chat below! 🙂

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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