Sunday, 26 February 2017

Vegan Pancake Ideas.

My General Life - Vegan Pancake Ideas

I don't know about you, but I love me some pancakes. Really, pancakes should not just be a once a year thing. I mean, I'd be quite happy if they were an everyday thing, but given the amount of sugar I enjoy on my pancakes, I'm sure my teeth and waistline would probably disagree

Anyway, with pancake day coming up on Tuesday, I thought I'd pull together a quick post with some extra tasty vegan pancake ideas. Let's call it pancake-spiration. So I'm going to share a recipe that I like to use for just a basic, plain ol' pancake, along with a couple of other more exciting recipes that I think you'll all love!


♥ 150g plain flour
♥ 2 tbsp coconut sugar (or any other sugar)
♥ 2 tsp baking powder
♥ 1 tbsp oil (rapeseed, vegetable or melted coconut oil)
♥ sprinkle of salt
♥ 300ml plant milk

♥ Plop all ingredients into a large bowl and whisk well to combine.
♥ Heat a non-stick frying pan and add a small amount of oil. Spoon approx 75ml (ish) of mixture into the pan and fry until you start to see bubbles forming on the top.
♥ Flip however which way you please and cook the other side.
♥ Stack, top and scoff.

This batter makes for a delightfully light and fluffy American style pancake, although you could always add a smidge more milk to thin it slightly and go for the crepe if that's your thing.

My General Life - Vegan Pancake Ideas

My General Life - Vegan Pancake Ideas

Now here's a few other recipes to tickle your taste buds with:


Sarah of The V Nice Life recently posted the recipe for these gorgeous looking, vegan friendly choc chip and raspberry pancakes. Divine.

The V Nice Life Pancakes


Sophie of Sophie's Blend created the ultimate vegan banana and chocolate chip pancakes. I'm drooling just looking at them.

Sophie's Blend Pancakes


Eb of  Easy Peasy Foodie put together these berry-licious oat, almond and banana pancakes with frozen berry compote.

Easy Peasy Foodie Pancakes

I could genuinely go on all day, but I think we'll leave it there for now. I'm aware that all of these pancake recipes are sweet - which is totally my thing, but I'd love to know what your favourite pancake combo is? Why not share your thoughts either in the comments below, or drop me a tweet @mygenerallife.

While you're here, why not check out my previous post: RECIPE | Kale & Mushroom Carbonara [VEGAN].

Did you know that you can follow My General Life on all these platforms?

Sunday, 19 February 2017

RECIPE | Kale & Mushroom Carbonara [VEGAN].

When it comes to vegan food, I'm a big fan of meals that are not only tasty, but also quick and easy to prepare. This kale and mushroom carbonara is something I prepare most weeks as it ticks all three of those boxes. It can be whipped up in around 15 minutes and so makes for the perfect mid-week dinner.

I appreciate that not everyone is a fan of creamy sauces, nor are they the healthiest choice, however, before going vegan they were one of my favourite savoury food indulgences and so I've enjoyed finding ways to recreate them since going vegan. I think it's worth noting that plant cream does have significantly less fat when compared to dairy-based cream and so is a great swap to make even if you aren't vegan.


♥ 1 leek - sliced
♥ 250g chestnut mushrooms - sliced
♥ 100g kale - sliced/thick stalks removed
♥ 2-3 garlic cloves - finely sliced
♥ 1 carton of plant cream (Oat or Soy)
♥ 2 tbsp nutritional yeast
♥ 1 vegetable stock cube
♥ 1 tbsp vegetable oil
♥ 300g pasta (spaghetti/linguine are my favourites for this dish)
♥ salt and pepper to season


♥ Bring a pan of salted water to the boil, once boiling add the pasta and cook as per the packet instructions.
♥ Meanwhile, heat the oil in a frying pan and gently fry the leek, garlic and mushrooms until softened - approx 5 minutes.
♥ Add in the kale and cook until it begins to wilt.
♥ Mix together the plant cream and nutritional yeast and crumble in the vegetable stock cube. Pour over the vegetables and stir through until it begins to thicken slightly.
♥ Drain the pasta once cooked, reserving a small amount of the water. Add the pasta to the creamy vegetables and stir through. If you feel the sauce needs thinning slightly you can add a small amount of the pasta water too.
♥ Season to taste.
♥ To serve, try adding a sprinkling of nutritional yeast or even some vegan bacon crumbles for a little crunch.

Just a little side note - you could also swap the kale in this recipe for spinach or do half and half if you fancy.

If you try out this recipe, then don't forget to share any photos or thoughts - you can leave them either in the comments below or drop me a tweet @mygenerallife.

While you're here, why not check out my previous post: Let's Talk | Hygge.

Did you know that you can follow My General Life on all these platforms?