What do pancakes have to do with yoga? PLUS 2 of the best vegan pancake recipes

Is shrove Tuesday one of the best days of the year (Yes, yes it is). We’ve been discussing in the office whether pancakes should be savoury or sweet. So, lay down your cards - what team are you on?

But what have pancakes got to do with Yoga? If you look deeper into the philosophical side of a Yoga practice you’ll discover the Yamas (moral discipline) and Niyamas (guidelines) - principles and guidelines which will aid you on your spiritual path.

Iyengar describes the Yamas and Niyamas as “golden keys to unlock the spiritual gates” as each action taken in accordance with these guidelines has the power to give your life a deeper meaning, and even if you’re not inherently spiritual taking these actions can make the world a better place.

The first Yama is Ahimsa, which can be translated as non-harming / non-violence. An easy way to incorporate this Yama into your wider life is by adopting a vegan diet (or by consciously eating less meat and animal products, if veganism is not for you).

So… back to pancakes! Good news, we’ve done the searching for you and found 2 completely different vegan recipes, one for savory lovers and one for those with a sweet tooth.

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Recipe & Image from: https://veganpunks.com/savoury-vegan-pancakes/

Best Vegan Savoury Pancakes

with Creamy Mushrooms

12 Servings

Ingredients

For the pancakes:

• 2 cup plain flour

• 1 tsp salt

• 2 tbsp apple cider vinegar

• 2 tbsp baking powder

• 1.5 cup oat milk unsweetened

For the creamy mushrooms:

• 450 g chestnut mushrooms – sliced

• 2 cloves garlic – crushed

• 2 tbsp fresh chives – roughly chopped

• 2 tbsp vegan crème fraîche or cream

• 2 tbsp vegan butter

• Salt and pepper – to taste

Method:

1. Sieve the flour into a large mixing bowl and then add the baking powder and salt.

2. Pour the milk and apple cider mixture into the large bowl and whisk by hand, or on a low setting with an electric mixer. The batter should be thick but not gloopy. Like a thick smoothie.

3. Heat a non-stick frying pan on a medium-high hob – if you're not using a non-stick pan, use a tiny bit of oil spray or vegan butter to stop the pancakes sticking.

4. Using a quarter cup measurer, pour in a quarter cup of the pancake mixture into the frying pan, and let it cook for a couple of minutes.

5. Small holes or bubbles should start to form on top of the pancake – this is usually a sign that it's ready to flip. Lift up a bit of the pancake using a spatula to see if it's ready - it should be a golden-brown colour.

6. Using a spatula, carefully flip the pancake and allow it to cook for a couple of minutes on the other side. Be careful it doesn't burn by keeping a close eye on it – the second side will brown a bit quicker! Repeat until all the mixture is used up. It should make 12 pancakes.

7. Time to make the creamy mushrooms. Add the vegan butter to a medium-sized saucepan over medium-high heat. It should start to melt gradually.

8. Pop the garlic in and give it a stir.

9. After a minute add the mushrooms and give it a good stir

10. Let it cook for around five minutes and then add in the chives, vegan crème fraîche, salt, and pepper.

11. Cook for another few minutes and stir well. Make sure the crème fraîche is well mixed in. Serve the mushrooms on top of the pancakes with more chives and crème fraîche.

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Recipe from: https://tasty.co/recipe/the-fluffiest-vegan-pancakes

Best Vegan Fluffy & Sweet Pancakes

Makes 4 servings

Ingredients

• 1 cup flour (125 g)

• 2 tablespoons caster sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup non-dairy milk (240 ml)

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla essence/extract

• Maple syrup and icing sugar, to serve

Method

1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.

2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine

3. Pour the liquid mixture into the dry mixture and whisk until smooth.

4. Let batter rest for 5 minutes.

5. Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.

6. When the top begins to bubble, flip the pancake and cook until golden.

7. Serve warm with maple syrup and a dusting of icing sugar.

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Let us know how you get on… bonus points if you show your allegience to team savoury or team sweet.

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