Art by Paul X. Johnson, via Supersonic Electronic

 

Strange times in our neck of the woods lately. I was on holiday in New Plymouth when the 6.3 earthquake gave Wellington a big shake last week – thankfully we arrived home to a house that was just as we left it. No cracks in the walls, no smashed glass, nothing fallen off of shelves. A big, stress-lifting relief. It was a strange feeling coming home to days of one aftershock after another, though. I have been feeling seasick from all of the rolling underfoot! Apparently the water mains next to our bedroom are sick of the constant swaying too – one of the pipes gave up the ghost and burst yesterday. Good times, people. Good times. Hopefully it won’t take all day to mend – I need my earl grey fix ;p

In our household, strange times call for nonstandard dinners. After two nights of deliveries from Thai Chef, it was time to bring it on home. It was time for pancakes. This whole recipe was a big ol’ “let’s see what happens” experiment, made with fingers crossed and a prayer to the food gods. It worked. Bellies were filled, sweet teeth satisfied and unsteady feet soothed. I strongly recommend you give these pancakes a whirl the next time breakfast for dinner is called for at your place!

The cream topping for these pancakes calls for (dun dun dun) cashew yoghurt; the recipe I use is from Artisan Vegan Cheese, an amazing cookbook that I love to bits. There are a few cashew yoghurt recipes kicking around online, including this recipe from Veg Recipes of India, this one from My Funny Little Life and a nice basic formula from Veg Family. Feel free to use whatever good, creamy dairy free yoghurt you can get hold of, though. Or just skip the yoghurt altogether, add a little more coconut cream, and go ahead with the recipe ♥ if you have never made your own yoghurt before, it is surprisingly simple and in my experience way, way more delicious than anything on the supermarket shelves.

As well as helping settle frayed nerves, these pancakes are a balm that will sooth hangovers and all manner of mornings-after. The sauce and cream can be made a couple of hours – or even a whole day – before they are needed, and gently reheated before serving. Super convenient? Check. Pretty damn fast to make? Check. Wildly tasty? Check check. Hell yeah.

 

Lemon Lime Pancakes with Berry Sauce and Coconut-Cashew Cream

 

Ingredients:

1 cup flour
1/2 cup rolled oats
1 tbsp LSA or ground flaxseed
3/4 tsp baking soda
1 tsp baking powder
zest of one lemon
zest of one lime
2 tbsp raw sugar
1 tsp vanilla extract
1 tsp apple cider vinegar
1 cup soy milk
2 tbsp coconut oil, melted

For the berry sauce:
1 3/4 cups mixed berries, fresh or frozen
1 – 2 tbsp raw sugar
1 tbsp water

For the coconut-cashew cream:
1/2 cup coconut milk
1/4 cup cashew yoghurt
1 tsp vanilla extract
1/8 tsp cinnamon

 

What to do:

To make the sauce:
Add berries, sugar and water to a small saucepan. Cover and bring to simmer over medium heat. Reduce heat to low and cook, uncovered, stirring occasionally, for 15-20 minutes or until mixture thickens. When desired consistency is reached, cover again and set aside. Gently reheat the sauce a few minutes before it is needed.

To make the cream:
Add coconut cream, cashew yoghurt, vanilla, sugar and cinnamon to a small saucepan. Cover and cook over low heat until mixture thickens slightly, whisking occasionally, about 10 minutes. Cover and set aside when done. Gently reheat the cream a few minutes before it is needed.

To make the pancakes:
First, turn your oven on to the lowest temperature and put a dinner plate on the top rack – this will keep your pancakes warm while the rest are cookin’.

Mix together the soy milk and cider vinegar in a small bowl. Set aside.

Into a large bowl, sift the flour, LSA, baking powder and baking soda. Add rolled oats, zest and sugar. Mix with a fork until just combined.

Add vanilla extract and coconut oil to milk/vinegar mixture and stir well. Add wet mixture to the dry and stir gently with a large spoon until just combined.

Heat a frying pan over medium heat. Add a scant teaspoon of vegetable oil or dairy-free butter. Cook pancakes two at a time, dolloping a big spoonful of batter for each one and then spreading gently to form an even circle. Flip them when bubbles have formed on the top, and the underside is golden brown, about 2 minutes. Cook for a further 1 minute, then transfer to warm plate in the oven. Continue with the next batch, adding another teaspoon of oil or butter for each new batch in the pan.

To serve:
Stack each serving of pancakes on a large plate, then dollop on the berry sauce and add a generous helping of coconut-cashew cream. Dig in!

Makes 6 small/medium sized pancakes, serving 2-3 people.