Unicorn Pancakes
I woke up this morning thinking of what to make for breakfast, eventhough I already knew I'll be having pancakes. Then the realisation of the date interrupted my train of thought, it suddenly dawned on me that next week is already October and that 7 months of my life flew so fast after my trip to Borneo last february. Since then I've been working hard and non-stop - renovated the cafe, organised Madayaw Fest with Mirabai of The Healthy Pinay, and consistently & continuously worked on improving The Vegan Dinosaur menu and service. Although it doesn't feel like I have accomplished much but looking at how much the cafe has grown in the last 7 months, I know that I did my best to make it the way it is now. So I'll be taking it slow in the next few months. A time to rest, relax, travel, and be inspired. I don't know where I'm heading to next but I'm sure it will be a grand adventure as always.
If you haven't noticed yet, I am kind of obsessed with anything unicorn right now - lattes, pancakes, smoothie bowls, nicecreams, just to name a few. The only problem is that superfood powder are quite expensive and they take forever to get to Davao since they're from Australia. Well, not really forever but it's exactly 40 days from the date of purchase and it's kind of the same thing. Sigh
If you haven't noticed yet, I am kind of obsessed with anything unicorn right now - lattes, pancakes, smoothie bowls, nicecreams, just to name a few. The only problem is that superfood powder are quite expensive and they take forever to get to Davao since they're from Australia. Well, not really forever but it's exactly 40 days from the date of purchase and it's kind of the same thing. Sigh
But anyway, since unicorn pancakes are life. I didn't mind the waiting for the powders and putting myself through the trouble of making these. Patience is indeed a virtue.
I am sharing this recipe that I got from Best Of Vegan on instagram, it needed a little bit of tweaking because it had a lot of baking powder and I added some natural food colours from Superfood Grocer, The Healthy Grocery, and Just Blends Australia.
The powders aren't just so I can have instagrammable photos, I admit, they're beautiful but they are also packed with vitamins, minerals, and antioxidants. I used spirulina, turmeric, cacao, pink pitaya, and blue ternate flower powders for food colouring. I hope you get to make these at home and enjoy it as much as I did. If you don't have blue ternate and pink pitaya powders, you can use other natural food colours such as matcha powder, beetroot juice, chlorella, moringa, and so many others.
I am sharing this recipe that I got from Best Of Vegan on instagram, it needed a little bit of tweaking because it had a lot of baking powder and I added some natural food colours from Superfood Grocer, The Healthy Grocery, and Just Blends Australia.
The powders aren't just so I can have instagrammable photos, I admit, they're beautiful but they are also packed with vitamins, minerals, and antioxidants. I used spirulina, turmeric, cacao, pink pitaya, and blue ternate flower powders for food colouring. I hope you get to make these at home and enjoy it as much as I did. If you don't have blue ternate and pink pitaya powders, you can use other natural food colours such as matcha powder, beetroot juice, chlorella, moringa, and so many others.
Unicorn Pancakes
2 cups plant mylk (I used soy)
2 tbsps apple cider vinegar
2 tsps pure vanilla extract
2 cups flour (I used whole-wheat flour from Bob's Red Mill)
1 tbsp baking powder
4 tbsps agave nectar (or any other liquid sweetener) or 6 tbsps coconut sugar or rapadura sugar
Optional
1 tsp pitaya powder
1/2 tsp spirulina powder
1/2 tsp blue ternate powder
1 tsp cacao powder
1/2 tsp turmeric
Method
Mix all the dry and wet ingredients in 2 separate bowls. Pour wet mixture slowly into the dry and stir until fully combined. Separate the mixture in 5 different bowls and in each bowl mix natural food colouring. Do not overmix.
Pour 1/4 cup of the batter in a pre-heated non-stick pan. Set it on low-medium high heat and cook for a minute or two until some bubbles appear and pop. Flip and cook for another minute. Repeat until all the batter is all finished.
Best served warm and eaten with chocolate ganache or maple syrup and topped with fresh, dried or frozen fruits.
Enjoy!
With love,
Lara x
2 cups plant mylk (I used soy)
2 tbsps apple cider vinegar
2 tsps pure vanilla extract
2 cups flour (I used whole-wheat flour from Bob's Red Mill)
1 tbsp baking powder
4 tbsps agave nectar (or any other liquid sweetener) or 6 tbsps coconut sugar or rapadura sugar
Optional
1 tsp pitaya powder
1/2 tsp spirulina powder
1/2 tsp blue ternate powder
1 tsp cacao powder
1/2 tsp turmeric
Method
Mix all the dry and wet ingredients in 2 separate bowls. Pour wet mixture slowly into the dry and stir until fully combined. Separate the mixture in 5 different bowls and in each bowl mix natural food colouring. Do not overmix.
Pour 1/4 cup of the batter in a pre-heated non-stick pan. Set it on low-medium high heat and cook for a minute or two until some bubbles appear and pop. Flip and cook for another minute. Repeat until all the batter is all finished.
Best served warm and eaten with chocolate ganache or maple syrup and topped with fresh, dried or frozen fruits.
Enjoy!
With love,
Lara x
