Vegan Pancakes with Coconut and Warm Berries

Vegan Pancakes with Coconut and Warm Berries

Who says veganism isn’t rewarding?

What could be better to have some vegan pancakes on a Sunday morning with some freshly made berry banana sauce?

Combined with a freshly brewed cup of coffee is right up my alley. Every so often I need to treat myself to something sweet. Not that I eat a lot of sweets, but when I do, everyone around me is in for a treat, too. Regardless if that is at home or on the job.

Vegan pancakes for the family

Everyday right after breakfast, we prepare food for the family. In the restaurant business, we call our colleagues – family. It is a good way to get together and chill for a view minutes. For those of you who don’t know, I am an executive chef at a hotel restaurant in New York.

Coconut Vegan pancakes

We exchange ideas, thoughts and organize the rest of the day. So I decided to make vegan coconut pancakes with fresh berry banana sauce. The sauce is actually inspired by the famous Crepe Suzette recipe.

By the way, I am the only vegan on my team, so they were especially surprised to see that these coconut pancakes were plant-based. Not only are they vegan, but they taste just as delicious as regular pancakes.

Vegan Coconut pancakes

Tips for making good vegan pancakes

  • Have good flour. I use organic white flour and organic whole wheat flour. One of the reasons I use whole wheat flour is for the fibers. It also gives the vegan pancakes some more texture. However, that is personal preference. Feel free to use only white flour.
  • Don’t over stir the batter. I am sure you have heard that a million times. Mix all ingredients just enough until you have a few lumps visible.  Do not try to dissolve all these lumps, by doing so, you are overworking the batter only to get a tough and chewy pancake.
  • Use a good baking powder. One that is not expired and was properly covered. Baking powder loses their strength after time.
  • Let the pancake batter rest for at least 8-12 minutes before making the pancakes. This little break will give the gluten the chance to relax and the pancakes will taste better. Compared to bread dough, which should only be mixed minimally, all ingredients of the pancake batter need to be incorporated thoroughly, without overmixing.
  • Make a test pancake. The reason is twofold: You’ll see if the recipe works and the pancakes taste as they suppose. Second, you’ll find out if the pan has the right heat. Too hot, obviously the pancakes will burn and too cold makes them tough, because of overcooking.
  • A griddle works better than a pan. If you use a pan, choose a nonstick with a heavy bottom. This assures an even heat.
  • Utilize a good vegetable oil spray that doesn’t leave much residue. Certain sprays leave a brownish residue, which will prevent the pancakes from turning golden brown.
  • Vegan Pancakes with coconut and warm berries

 

Print Recipe
Vegan Pancakes with Coconut and Warm Berries
Vegan Pancakes with coconut and warm berries
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Coconut Vegan Pancakes
Berry banana sauce
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Coconut Vegan Pancakes
Berry banana sauce
Vegan Pancakes with coconut and warm berries
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Vegan Pancakes
  1. Combine all ingredients except Almond milk and Seltzer water.
  2. Slowly pour the almond milk and Seltzer water while whisking.
    Coconut pan cake batter
  3. Let rest for at least 8-12 minutes.
  4. Spray oil on to griddle or pan. With a 2 oz ladle pour 3-4 inch circles of even pancakes on the griddle. If you are using a pan than obviously, you have to make the pancakes at a time.
  5. Turn pancakes once small bubbles appear on the surface. Remove from heat once they have a golden brown color.
    Coconut Vegan Pancakes
Berry banana sauce
  1. On medium heat bring juices, sugar, and cinnamon in a pan to a simmer.
    Melting brown sugar in orange juice
  2. Let liquid reduce to about half.
    Orange sauce for pancakes
  3. Add all berries and bananas to the orange sauce. Gently simmer fruits until the bananas start to melt and the sauce has turned bluish red.
    Warm berries in orange sauce
Assemble of the Vegan Pancakes
  1. Stack three or more pancakes on top of each other. Pour equal amounts of berry sauce over each stack. Drizzle with syrup and sprinkle with coconut flakes. Dust with powder sugar to your liking and serve. Enjoy!
    Delightful coconut pancakes with warm berries
Recipe Notes

The Seltzer water helps to make the batter more bubbly. It also gives the pancakes a fluffier texture.

Tip: When reducing sugar and orange juice for the berry sauce add 1 tablespoon of Orange liqueur such as Grand Manier. It's a great way to finish the sauce with style and flavor.

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15 Delightful Ideas to Jazz Up Hummus

15 Delightful Ideas to Jazz Up Hummus

Switching from cheese sandwich to Avocado Hummus Toast

Never in my life, did I think I would love hummus that much. I used to love my cheese and bread in the morning (not anymore). Just the thought of breaking this craving seemed sheer impossible. Then came the hummus…

“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable” ― Gary L. Francione

Given the fact that everyone is in a time crunch especially in the morning, the hummus recipe and its variations below is prepared in no time. Actually, they meant to be simple, elegant vegan meals that can be done every day or on a special occasion to vow your guest.

The avocado hummus toast seemed just right for breakfast. I can prepare it the night before or even the day of. The bright side of this dish is you can buy ready made hummus and jazz it up any way you want it. Just assemble, and you are ready to go. Of course, that’s not everyone’s cup of coffee, but it’s an option. I prefer to prep a batch that lasts me a couple of days or more.

 

Dried chickpeas

Why Hummus?

This delicious creamy mousse has found its way into the food chain since over 7000 years. It originated from the middle east and is now available in every supermarket.

The essential ingredients are chickpeas, garlic, olive oil tahini sauce, lemon juice and Himalayan pink salt. The latter is my preference because this salt tastes better than any other in the world.

The WebMD calls hummus a home run. Chickpeas are consistently on the top list of healthy vegetables.

 

Canned organic chickpeas

Canned organic chickpeas

What chickpeas to buy?

Dried or canned?

Canned chickpeas are available in almost every supermarket these days compared to dried chickpeas. If in a rush yes I would open a can too. Once you have tasted the difference between canned and dried, you’ll probably never go back to canned beans.

That being said if you have the time then go for dried chickpeas. Let them soak overnight, then boil them in fresh water.  They only need about one hour and twenty-five minutes to cook.

Another cooking method is to boil them straight out of the bag, after rising them, which takes a little less than two and a half hours.

Organic or conventional?

As with most conventional grown vegetables, they contain pesticides compared to organically grown. Organic chickpeas are not cheap, but worth the investment. With canned organic chickpeas, you want to make sure the lining is free of BPA. Unfortunately, there are only a few brands who offer BPA free cans.

Especially as a vegan, I think it is vital to buy organic vegetables whenever possible. It’s an investment in your health.

 Hummus with Olive oil

Hummus – It’s like a blank canvas

The idea behind a hummus recipe is that you can modify it in a hundred ways. It can be eaten at any time of the day. For example, I use it for cocktail parties as a vegetable hummus shooter. It looks nice and is always a conversation starter.

Almost any vegetable works with it. However, when incorporating vegetables into hummus, it’s best to blanch or roast them before. It will help intensify the flavor.

One of my all-time favorites is caramelized onions and jalapenos with a touch of aged balsamico.  Here are some ideas of vegetables that can be incorporated:

Elegant Vegetable hummus shooter

Vegetable hummus shooter

15 of my favorites vegetables to complement hummus:

With the exception of jalapenos, I recommend adding about one-third the volume of any of the (cooked) vegetables listed below to the hummus. Of course, it’s a personal preference. Whatever makes your taste buds happy. Go for it.

  1. Avocado
    I think the avocado and hummus is a match made in heaven. Maybe I am exaggerating now, but it’s so versatile. You decide if you go for a tangy or spicy theme and surprise your guest or your taste buds.
  2. Spinach
    Sautée shallots and sliced garlic in avocado oil until translucent. Add organic baby spinach and wilt slightly.
    Let cool and add to chickpeas than follow the recipe below.
  3. Carrots
    I prefer to use baby carrots, but regular carrots work too. Peel, wash and slice carrots into half-inch pieces. Add avocado oil and roast in the oven at 350 degrees until soft. Usually 20 to 30 minutes. Some carrots take longer.
  4. Jalapenos
    Wash and slice jalapenos. Sautee in avocado oil until soft, then add to chickpeas. For more intense heat cook jalapenos with seeds, otherwise, remove them.
  5. Black beans
    Cook black beans just like chickpeas. Soak overnight and cook for about one hour and thirty minutes. Add to the recipe.
  6. Eggplant
    Peel and chop eggplant and onions into half inch pieces. Sautee in avocado oil until soft. Use a quarter onion for every eggplant. Season with salt and pepper.
  7. Sweet Potatoes
    There are two methods you can roast sweet potatoes. Whole with its skin on or peeled and chopped.  The peeled potatoes are usually easier to work with since they just need to be added to the recipe. The whole potato, on the other hand, needs to be scooped out, which is more work.
  8. Butternut
    Very similar to sweet potatoes, however, peeling is more appropriate.
  9. Bell Peppers
    Roasted peppers are a great addition to the chickpeas. They add a beautiful sweetness to the hummus that truly satisfies.
  10. Beets
    I prefer to steam them since I have a steamer on my job. I know I am spoiled when it comes to equipment. You can boil them in water, which takes easily one to two hours, depending on how small the beets are cut. Roasting is another good option. Just remember to wear gloves because beets will stain your hands (and shirts). It’s just a headache to clean your hands afterward. With beets, it pays to go organic since most beets are genetically modified (GMO) in the US.
  11. Broccoli
    Steamed, roasted or boiled broccoli lends the hummus a light green color. It also gives it a health punch. Studies have shown that broccoli has anti-carcinogenic and cancer-fighting agents.
  12. Broccoli Sprouts
    Take it up a notch from broccoli. These incredibly healthy sprouts have shown to add great benefits to your hummus. From anti-aging antioxidants that reduces wrinkles to cancer-fighting compounds. Due to its high amount of sulforaphane, broccoli sprouts are credited for normal brain development, and some studies suggest it prevents autism. Talking about incredible health benefits here. For that reason, I like to sprinkle broccoli sprouts on all my salads and of course my hummus avocado toast, as shown in the picture.
  13. Olives
    Use any olives you like. I prefer calamata olives. They have an intense flavor and work great with the caramelized onions in the hummus.
  14. Tomatoes
    Slow roasted tomatoes taste especially good with hummus. They lend it a mild sweet flavor.
  15. Caramelized onions
    Who doesn’t love the sweet taste of caramelized onions? It uplifts any recipe. Add a touch of aged balsamic and you have the perfect duo.

Multi grain French bread

Multigrain French bread

Hummus the Energizer

According to Dr. Axe, hummus is full of healthy goodies.

  • Supports heart health
  • Rich in fiber, minerals, and vitamins
  • Has Anti Inflammatory effects
  • Reduces hypertension
  • Helps with digestion

Hummus avocado toast with broccoli sprouts and radishes

Hummus avocado toast with broccoli sprouts and radishes

The Ultimate Vegan Power Breakfast

I must say I really have come to love my hummus avocado toast in the morning. Actually, it’s not really a toast, but a toasted multigrain french bread.

Even my sons adapted this breakfast sandwich, and they are not vegans – yet. It’s so delicious and satisfying that I sometimes eat too much of it.

Avocado hummus sandwich on multigrain bread

Avocado hummus toast on multigrain bread

I had just finished taking the pictures when my son came in and said that looks delicious. “Are you done with taking pictures?” he asks. I nodded and gone was the toast.

Hummus and the multigrain bread provides the protein and the fiber needed for a good meal. The avocado provides the necessary fat vegans need. This simple avocado hummus multigrain toast, as I call it, provide a punch of vitamin C and E. This sandwich keeps me satisfied until lunch, hence it also delivers the important breakfast meal most of us vegans need to get us through the day.

 A simple hors-d’oeuvre with style

One of my favorite hors D’eouvre is the vegetable humus shooter. I think it makes a nice presentation and adds some color to the buffet table. The hummus makes a great dip for any crudités instead of using a greasy, unhealthy blue cheese or ranch dip.

Hummus vegetable shooters

Hummus vegetable shooters

It has the same ingredients like the caramelized onion hummus with the exception it’s served in a shooter with Crudités vegetables. I always like to spice it up with some cayenne pepper.

Avocado hummus crostini

Avocado hummus crostini

On the buffet, I like to strategically place the shooters on a silver tray throughout the buffet some elevated on a riser.  It is also the go-to vegan hors D’eouvre on parties where meat and dairy are served. Just imagine what an all- vegan buffet looks like. I just leave that for a later post.

The hummus shooter is usually favored by the ladies, as it is rather a low-calorie appetizer.

Tomato hummus crostini

Tomato hummus crostini

The guys, in my opinion, prefer the crostini, as it adds some crunch and texture to the hummus. As with any other hors D’eouvre, the sky is the limit when it comes to toppings.

Fancy avocado hummus Island

Fancy avocado hummus Island

An Elegant Vegan Appetizer

So simple yet always a crowd pleaser. At first, I wanted to add three colored tacos, but I changed my mind. Why not stay with a gluten-free appetizer for a change. Even though the tacos would go well with the avocado. The radishes provide a little crunch and a touch of color. The golden gooseberries add a surprising sweet but tangy flavor to the dish. A perfect vegan appetizer with a touch of elegance.

Avocado hummus Island

 

 

To simplify this recipe I have used cooked chickpeas, which I had prepared the day before. Feel free to use canned beans instead.

What’s your take on hummus? Do you have a favorite way to serve hummus? Leave a comment below.

Print Recipe
Avocado Hummus Toast
To simplify this recipe I have used cooked chickpeas, which I had prepared the day before. Feel free to use canned beans instead.
Hummus avocado toast
Votes: 8
Rating: 3.13
You:
Rate this recipe!
Cuisines Mediterranean
Prep Time 25 minutes
Servings
servings
Ingredients
Hummus with Himalayan pink salt
Avocado Puree
Multi-grain Bread
Cuisines Mediterranean
Prep Time 25 minutes
Servings
servings
Ingredients
Hummus with Himalayan pink salt
Avocado Puree
Multi-grain Bread
Hummus avocado toast
Votes: 8
Rating: 3.13
You:
Rate this recipe!
Instructions
Hummus
  1. Add all ingredients to food processor and blend until smooth.
Avocado Puree
  1. Mash avocados with a fork until smooth then incorporate all other ingredients.
Assemble Avocado Hummus Toast
  1. Scoop about two tablespoons of hummus on the multigrain toast.
  2. Top with a dollop of avocado puree.
  3. Decorate with diced onion, tomatoes, sliced radishes and some broccoli sprouts.
Recipe Notes

Nutrition Facts
Avocado Hummus Toast
Amount Per Serving
Calories 203 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 580mg 24%
Potassium 61mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 2g
Protein 10g 20%
Vitamin A 2%
Vitamin C 25%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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