Hello all, I'm still back in Bristol and I stupidly left my Macbook in London so I have to either use my Ipad to post which is painful or use the PC in my dad's office which is also quite painful to use. 

However, the other day whilst I was quite bored and hungry, I decided to make some vegan pancakes.  For those who have been reading since I first started THIS blog ( not any of the others that came before) would know that I am half Filipina. I love Filipino food and some of my favourite Pinoy dishes are those that have Ube in them. Ube is super popular in the Philippines and it is amazing how something like a root (ube is purple yam) can be used in many sweet desserts. In particular, my favourite dishes include Ube ice-cream in Halo- Halo and Sapin- Sapin ( google them). It also doesn't help that my favourite colour in the entire world is purple and food that contains ube is bright purple in colour. Additionally, you might have seen the ube trend on instagram. The food is really taking off on instagram with loads of people from all across the world sampling the food that i almost as exotic as matcha it seems.

Anyways, the other day whilst I was going through my mum's baking ingredients when I was making some Oreo Brownies I saw that she had a bottle of ube extract. Whilst making the pancakes I thought to myself, 'I wonder what my pancakes will taste like if I flavour my pancakes with Ube'. 

So the next thing I knew was that I was making Ube Pancakes and wow they were absolutely delicious. I topped the pancakes off with Almond Dream Salted Caramel dairy free ice-cream, Sweet Freedom's Squeezy Chocolate Shot sauce (which can also be used to make hot chocolate) and half an Organic Banana. If you would like to have a go at making these for yourself, read below. I followed a basic pancake recipe but added my own twists and of course veganised it for the sake of my skin.

Makes 4 Pancakes, depending on the size of your frying pan.

Ingredients: 

1 cup Oat Milk ( I used Oatly Organic Oat Drink) 

3 Tablespoon Vegan Margarine ( I used Pure Sunflower Spread) 

1.5 Cup of Plain Flour 

1 Teaspoon of Orgran Egg Replacer  + 2 Tablespoons of water 

2 Tablespoons of Cane Sugar

1 Teaspoon of Ube extract ( I used the McCormick Ube extract)

1 Teaspoon of Baking Powder

0.5 Teaspoon of Baking Soda

Pinch of salt 

Method

1. Pour the cup of flour into a large mixing bowl.

2. Add one table spoon of  vegan margarine into the flour.

3. Add the baking soda, baking powder, sugar and pinch of salt to the flour.

4. In a separate bowl, mix the 1 teaspoon of egg replacer in to the two tablespoons of water. Once a thick paste is formed and there is no sign of the powder, add this to the flour.

5. Add in the oat milk and begin to whisk the mixture together adding the teaspoon of ube extract in. If the mixture is too dry, add more oat milk in small increments. The same goes for the ube, if you feel if there is not enough, then you can add more to the mixture.

6. Once there are no more traces of vegan margarine or flour, add the remaining two tablespoons of vegan margarine to a frying pan on low heat and let it melt.

7. Once all the margarine has melted, scoop your mixture into the pan and even out and cover with a frying pan lid.

8. Let the pancake mixture set on the bottom side for a minute or two before flipping the pancake over and covering again till cooked on that side.

9. Serve with any toppings you like. I personally enjoyed eating these with chocolate sauce, salted caramel ice-cream and bananas.

Enjoy! 

Nikki xoxo