Polenta Pancakes
/
Another interesting take on vegan pancakes from Minimalist Baker. Definitely not the same as traditional pancakes but a good way to mix up pancake day! On our first batch we found the pancakes didn’t stay together so we added in blended linseed to help which seemed to work, chia seeds would also work.
You’ll need a mixing bowl, frying pan, saucepan and blender.
Serves 2 (3 pancakes each)
Ingredients (when in italics available from the van)
90g polenta (23p)
30g oat flour (porridge oats blended, 8p)
2 tablespoons blended linseed (flax) or chia seeds (approx 15p)
1 tablespoon maple syrup (we recommend a little more!)
1 tablespoon baking powder (approx 7p)
1 pinch sea salt
125ml milk of choice
2 tablespoons coconut oil
For compote
225g of fresh fruit of choice (we like cranberries or raspberries)
60ml orange juice or 1/4 cup of water and 1 tablespoon orange zest
3 tablespoons maple syrup
Total cost from Incredible Bulk approx £0.53 / £0.27 pp
Method
In a mixing bowl, mix polenta, oat flour, seeds, baking powder and salt.
Measure out milk and add maple syrup and oil and whisk to combine.
Add wet ingredients to dry slowly, gently stirring until combined. Try not to overmix, you’re looking for a semi-thick batter that can pour. Small lumps are fine. Let set for 10mins
Make compote by adding fruit, orange juice and maple syrup to saucepan and bring to simmer over medium hear, lower heat and simmer for 5 mins stirring frequently until fruit is soft. Transfer mix to blender with a little water and blend until smooth. Taste and adjust sweetness as needed. Return to pan to keep warm.
Preheat frying pan over medium heat, once hot add oil and remove excess so you don’t have pools of oil. Scoop or pour out pancake mixture onto pan, cook until bubbles appear and sides begin to dry and then flip and cook on other side.
Once all pancakes are cooked, stack and serve with compote.
Zero Waste Tips
Make you own nut or oat milk to avoid packaged versions.
Its easy to make oat flour by popping oats into blender and blend until flour forms.
For compote choose seasonal fruit that you can find package free - pick your own is a good option! Or look for loose frozen fruit that you can buy in your own containers.
Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.