Vegan and Vegetarian pancakes were on the menu recently at the popular Hirsch’s Kitchen Capers virtual event that was held in the brand new Bosch kitchen at Hirsch’s Ballito branch. Guest Chef, Jen Swanepoel, the owner of Roots Café and Deli at Burnedale in Umhlali, prepared and cooked a mouth–watering duo of pancakes – both sweet and savory – while she chatted on Zoom and Facebook live to fellow Vegan, Margaret Hirsch. Margaret gave attendees an insight into the gorgeously colourful Vegan cookbook she is busy putting together while Jen plated up what appeared to be a stack of scrumptious – and pretty healthy-looking – pancakes.
In closing, Jen told Margaret and the virtual audience about a health challenge that she is running in conjunction with other health specialists on the North Coast. The challenge will take place over a three month period and will involve going on a plant based diet and consulting with various fitness and health specialists on a regular basis. Contact Jen on – [email protected] for details on how to enter.
Plant-based, gluten-free, and sugar-free pancakes
- 250ml Plant-based milk of choice
- Apple cider vinegar-1 Tbsp of
- Gluten-free flour-1 cup
- Baking powder- 1 Tsp
- A Pinch of salt
Add your plant-based milk and apple cider vinegar to a bowl and give a rough mix. Allow to stand for 1 minute, this creates a buttermilk.
Add your dry ingredients to a bowl and give them a light whisk. Then add 1 teaspoon of caramel essence and 1 tablespoon of canola oil to the liquid. Add the vegan buttermilk mix you just created to the dry ingredients and mix.
Heat 1 tablespoon of vegan butter in a pan. Spoon the mixture onto the pan to create your desired shape and cook until golden on each side. Top with your favourite toppings.
Vegan Orange chocolate sauce
- ½ a slab of vegan dark chocolate
- 100ml of vegan coconut milk
- Zest of an orange
Heat a pan of boiling water on the stove. Place a bowl on top and add the chocolate until melted and smooth. Then add the coconut milk and orange zest and mix until combined. Top onto your pancakes and enjoy!
Creamy spinach topping
- ½ a cup of baby mushrooms
- 1 cup of baby spinach
- ½ a can of coconut cream
- Salt and pepper
Add 1 tablespoon of vegan butter to your pan and brown some mushrooms seasoning to taste. Add your baby spinach to the mix and allow to slightly wilt. Then add ½ a can of coconut cream and allow to simmer for a few minutes. Place on top of your vegan pancakes stacking each layer and enjoy!