Happy Mardi Gras!
Looking for festive Fat Tuesday Brunch ideas?
The Ultimate Vegan Shrove Tuesday recipe is here!
Put a little Carnival on your plate with this decadent, saucy and rich Pancake recipe.
For the Pancakes:
1 cup flour (125 g)
2 tablespoons caster sugar
1 tablespoon aluminium free baking powder
½ teaspoon salt
1 cup organic oat milk (250 mL)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 Large bananas, peeled & sliced lengthwise
1/2 cup slivered Almonds ( roasted) or crushed, roasted peanuts
Vegan Whipped cream & caramel sauce to serve ( see recipe below)
In a medium bowl, sift together the flour, sugar, baking powder, and salt, and stir to combine.
In another bowl add oat milk, apple cider vinegar, and vanilla, stir and let sit 1 minute.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Lightly grease and heat a cast iron skillet on medium heat.
With a ladle ,pour one ladle full or for larger pancakes about ½ cup of batter onto the hot skillet or griddle pan.
When the top begins to bubble and edges are firm, flip the pancake and continue to cook until golden.
Set aside and keep warm until ready to serve. They can be made up to one day in advance and refrigerated in an airtight container.
Serve with Banana, salted caramel sauce and cream, or warm with maple syrup.
For the Whipped Cream:
¾ cup Aquafaba (liquid from a 15oz (420g) can of chickpeas or white beans)
¼ teaspoon cream of tartar
1 teaspoon Vanilla extract
¾- 1 cup powdered sugar *or more
Rinse the chickpeas or beans in a colander and save the liquid in a medium sized mixing bowl (the liquid will expand in size) or stand mixer bowl.
Add cream of tartar and 1 tsp of Vanilla with a hand mixer or stand mixer, beat the liquid on high until it becomes fluffy ( about 4-6 minutes ,depending on the texture of your aquafaba and the equipment used hand or stand mixer).
Slowly add powdered sugar and continue mixing until it eventually forms stiff peaks. This may take another 2-4 minutes.
Taste and slowly add more sugar as needed ( you may need to increase sugar if your chickpeas were quite salted.)
Keeps for 1 day in fridge but best used fresh.
Caramel Sauce & Banana Topping:
2 tablespoon vegan butter
1/4 Cup brown Sugar
1/4 Cup Oatmilk cream
1/4 Cup Slivered and roasted Almonds or crushed roasted peanuts to garnish
In a small saucepan on medium melt vegan butter and sugar until it bubbles, slowly add cream in to make the sauce, dissolve all sugar, add more cream if needed. Stir until it has a thick but saucy consistency. Remove from hot pan and pour into serving sauce jug: keep warm.
For the Bananas:
Place a skillet on medium heat, add 2 tablespoon vegan butter to melt and grill the sliced bananas until golden brown. Remove from heat and set aside as a topping.
Stack 2 pancakes per plate. Add sliced bananas over the top, pour the warm caramel sauce over, add a pick of salt, then place a dollop of the whipped cream and sprinkle with nuts.