Wednesday, 24 July 2013

Brunch: Chocolate & Banana Buckwheat Pancakes with Whole Berry Sauce

Rocket & Roses HQ Play List:

Kylie Minogue ~ Can't Get You Out Of My Head
Keith Urban ~ My Heart Is Open
Lacuna Coil ~ To Live Is To Hide
Garbage ~ Queer
The Who ~ Substitute
The Veronicas ~ Someone Wake Me Up
Beth Hart ~ Waterfalls
Evanescence ~ All That I'm Living For
U2 ~ Sweetest Thing
Cat Power ~ Living Proof
Girls Aloud ~ Jump
Bowes & Morley ~ Freakshow
Paul Weller ~ Time Passes
Groove Armada ~ I See You Baby

This indulgent brunch was the combination of two recipes of from two great vegan cookbook authors. The pancake recipe although very slightly adapted was the creation of Joanna Stepaniak and the berry sauce was the creation of Isa Chandra we take no credit for the creation of them.

As a rule I am a savoury breakfast/brunch kind of gal. The only sweet greeting to the day I can handle is a bowl of fresh berries. But ML likes to try new recipes and who am I not to try So Sunday's brunch was this creation and the pancakes were lovely and not sweet at all and I enjoyed the banana flavour with the subtle chocolate hints. The sauce was as ever, as we've had this before, hit you over the head intense and almost puts you in a sugar induced coma. lol. But if that is your thing..then you will love it. I like my pancakes with a hint of sauce. lol.

Banana & Chocolate Pancakes with Whole Berry Sauce
Banana & Chocolate Buckwheat Pancakes with Whole Berry Sauce
(Pancake recipe adapted from Healthy Heart/Stepaniak..Sauce recipe from Vegan Brunch/Moskowitz)

1/2 cup of wholewheat flour
1/2 cup of buckwheat flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 medium ripe banana, mashed
1 cup of chocolate non dairy milk
2 tbsp. pure maple syrup
2 tsp canola oil, plus extra as needed for cooking
2 tsp apple cider vinegar

4 cups of berries, fresh or frozen
1/3 - 1/2 cup of sugar
1 tbsp. arrowroot but cornstarch is ok too
2 tbsp. cold water

For the pancakes:

Combine the flours, baking powder, soda and salt together in a bowl. Combine the milk, banana, maple syrup, oil and vinegar in a separate small bowl, and beat them together with a fork. Pour into the dry ingredients and stir with a wooden spoon. The batter will be slightly lumpy.

Lightly oil a large skillet and place over a med/high heat. Spoon the batter into the skill using two level tbsp each pancake. Cook until the bottoms are brown and the tops are bubbly, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a metal spatula. Cook the second side briefly, just until golden. Keep warm covered in an oven heated at 300'f.

For the sauce:

Combine all the ingredients in a saucepan. Mix around until the arrowroot has dissolved. Turn the heat up to medium. Stir the mixture often for about 15 minutes, until the sauce is thick and the berries are broken down a bit but still whole. Let sit for 10 minutes before serving.

Serve the pancakes with sauce and enjoy!

Thanks for stopping by and I hope your week is going well...