Pancake Resolution

I never really make New Year’s resolutions and if I do it tends to be something very general ensuring I avoid the inevitable feeling of guilt that ensues when you don’t follow through on them.

Well I’m making two concrete resolutions this year…

1. I will run the women’s mini marathon in June.
2. I will experiment a little more with my pancake batter and try other flours.

Yes this morning I had another batch of spelt pancakes for breakfast but they were like no other before them! Yes I used spelt flour, milk and applesauce but I also threw in the most generous helping of cinnamon yet and an equally bountiful amount of orange zest.

They smelt incredible and tasted amazing. Clementine segments on the side along with some fresh homemade cranberry sauce and a dollop of soy yoghurt on top…crunch came in the form of flaked almonds and chew from dried chopped cranberries.

It was a plate of pure beauty which I couldn’t wait to get my fork in to. I of course made sure to take copious amounts of photos before doing so but god it was hard. I mean, it’s always hard, but it was even harder as the waft of cranberry, orange and cinnamon coming from the plate was so intense, my mouth was quite literally watering (and my tummy grumbling!).

I gobbled them up cold…the flavour somehow seems to intensify and the textures become more apparent and distinct as apposed when eaten warm/hot. A drizzle of maple syrup finished them off (how I ever lived without maple syrup is beyond me, I have become very accustomed to licking the spoon clean after drizzling and if proffered a full spoonful I’d happily take it…I have been tempted!)

I have just enough cranberries left for one more breakfast…and top of my list is of course a parfait! Bring on the creaminess!

Anyone any New Years Resolutions?

Vegan Cranberry and Orange Spelt Pancake Stack

 Print this easy peasy recipe

Servings – 1 (5 small pancakes)

Preparation Time – 10 minutes

Cooking Time – 10 minutes

Ingredients

Pancakes

• 60g (1/2 cup) wholegrain spelt flour
• 85ml (1/3 cup) applesauce
• 125ml (1/2 cup) soy milk
• 1 1/2 tsp cinnamon
• 2 tsp clementine zest
• 1/2 tsp baking powder

Extras

• 2 tbsp clementine segments
• 1 tbsp fresh cranberry sauce (recipe here)
• 1 tbsp plain soy yoghurt
• 1 tbsp flaked almonds
• 1 tbsp dried cranberries roughly chopped
• 1/2 tsp clementine zest
• Maple Syrup to drizzle

Directions

1. Mix together all pancake ingredients and blend until smooth using a hand blender.
2. Place 1/4 cup (60ml) or 1/5 of the batter in to a non stick pan and cook on either side for 2-3 minutes. If you want to avoid flipping the pancakes preheat your grill and cook the top side lightly before returning to the stove to flip over.
3. Repeat four more times (I make 2 pancakes at a time).
4. To assemble layer up pancakes, place soy yoghurt and some clementine segments on top before sprinkling over flaked almonds, dried cranberries and clementine zest. Drizzle with maple syrup and make sure not to forget your scoop of cranberry sauce on the side to make the stack complete.