Wholewheat Pancakes

This is the best vegan pancake recipe I have found and adapted so far!

170g wholewheat flour

1 tsp baking soda

1/4 tsp salt

2 dessert spoons sugar

4 dessert spoons vegetable oil

360 ml soya milk

(125g blueberries or raspberries)

Add everything except the fruit into a bowl and blend until combined. Cook on a pan at low-medium heat until golden then flip and cook the other side until it is the same.

Serve with maple syrup. Peanut butter is also good.

Breakfast in the homestead

After being separated from my family for almost 12 weeks I travelled home to Mayo for the weekend. My family are all omnivorous and do enjoy meat with almost every evening meal, much to my mother’s indignation (she is always trying force more veg into the two male members of the household), so it came as a bit of a shock that I had elected to exclude all animal proteins from my diet for 3 whole months.

My mother very graciously agreed to let me photograph her breakfast this morning.

She always has a bowl of fruit for breakfast topped with either plain dairy yoghurt or flavored soy yoghurt (I converted to soy milk and yoghurt last year and managed to convince her that it is just as tasty) with some crushed nuts and seeds on top.

This bowl contains:

1 kiwi

1 banana

1 tbsp blueberries

1 apple

Plain Glenisk yoghurt

Assorted crushed nuts and seeds


I got slightly more adventurous and decided to make vegan pancakes.  Unfortunately, I put in baking soda where it called for baking powder and they turned out disgusting so I had to try again. Round two actually tasted pretty good but I lost the recipe I used so I will try to find a similar one and post it at a later date. My apologies! You can enjoy the photo.

As you can see I put blueberries in them. An innovative addition, I know.