insideKENT Magazine Issue 84 - March 2019 | Page 49

FOOD+DRINK
PANCAKE
PERFECTION
SHROVE TUESDAY, THE MUCH HERALDED DAY WHEN WE PANIC-BUY FLOUR, EGGS AND MILK
AND ATTEMPT TO SHOW OFF OUR TOP TOSS TECHNIQUES OVER A HOT GRIDDLE; ONLY TO
PRODUCE A LIMP, UNDERCOOKED-ON-THE-INSIDE, BURNT-ON-THE-OUTSIDE EXCUSE FOR A
PANCAKE THAT’S THEN SMOTHERED IN LEMON AND SUGAR, AND CHUCKED IN THE BIN.
THIS YEAR, AVOID THE PAN-CHAOS AND THINK OUTSIDE THE BOX, AND INSTEAD FLIP
YOUR PANCAKE DAY ON ITS HEAD WITH OUR SUPER TASTY, ALTERNATIVE PANCAKE RECIPES.
Purple Vegan Pancakes
Recipe and photo © Andreea Haiduc
andreeasbreakfast
Ingredients
• 100g all purpose flour
• 100g whole wheat flour
• 10g baking powder
• 1 1/2 tbsp baking soda
• 2 tbsp pink pitaya powder
• 1 1/2 tsp blue spirulina powder
• Pinch of sea salt
• 2-3 tbsp sugar (or sweetener of choice)
• 360ml coconut milk (or other milk of choice)
• 1 1/2 tbsp apple cider vinegar
Method
1. Mix all of the dry ingredients in a large
bowl, and all of the wet ingredients in a
separate smaller bowl.
2. Pour the wet ingredients over the dry and
mix together, and leave the batter to rest for
a few minutes.
3. Heat your pan and start cooking pancakes
for about 1 min per side.
4. Serve warm with your choice of toppings
such as white chocolate, frozen blueberries
and puffed quinoa.
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