Vegan Buckwheat Pancakes With Cherry Sauce And Toasted Almonds

This is really an exercise in photography for me – hence the twenty uploads (uh-huh, twenty!). I’ve been a bit bored of my recent photographic endeavours so I wanted to put a little more thought into my pictures rather than my usual impromtu ‘quick, get a photo before it goes cold’ effort.

I’m pretty pleased with the results (they’re not brilliant, but there’s a few good ones amongst them) – I’ve certainly come a long way since I first aired this little food blog so that contents me. Of course, these pics are helped by mother nature, i.e. those glorious black cherries, which can’t fail to look like gorgeously edible summery morsels that just happen to be super girly – I think anyway:) You may have noticed too that I’ve updated my blog and it does have a very girly, feminine feel to it, which aptly reflects how I’m feeling at the moment.

It all ties into the positive mood that is permeating my life at the moment. I can’t quite put my finger on why this may be but I ain’t complaining – long may it last!

The food featured here is the perfect photo food – it behaves well;) I don’t need to panic because if it goes a little cold it’s still going to taste delicious. Plus, I was organised enough to make the cherry sauce the day before – this is not a normal occurrence but one that paid off. So, the key is organisation – who knew? I have a feeling this kind of post is going to be a rarity but all I can do is my best. I don’t fancy stressing myself out making sure every photo is perfect because that isn’t what this blog is about. Being a little ramshackle suits me anyway and who was it that said a leopard can’t change its spots?

A note on the food. It’s worth the time and effort to toast the almonds. They toast so quickly though so be sure to watch them the ENTIRE time! It might be tempting to just leave them off entirely but I urge you not too because they bring the whole dish together – these are my Husband’s words, not mine:) Also, the buckwheat has a very particular texture – maybe a little more mealy than normal flour. I wouldn’t necessarily say it’s an acquired taste but just be aware it is different to plain white flour. I hope that doesn’t sound like I’m pointing out the obvious too much but I thought it was worth a mention:)

Breakfast beckons – now get thee to the kitchen (if you’re reading this in the evening I’m just prepping you for the morn) x

cherry sauce

ingredients:

1 cup cherries

1/2 cup apple juice

1/2 cup water

1/4 cup sugar

Wash and pit the cherries and place in a pan with the sugar, apple juice and water.

Bring to a boil for 15-20 mins, giving it a stir now and again. Coax the cherries by gently pressing them with the back of a wooden spoon. You will notice them changing texture and colour.

If you want the sauce a little thicker mix a spoonful of the juice with some cornflour or flour and stir back into the cherries. Give it a few minutes to thicken before taking it off the heat.

Let it cool before storing it in the fridge – it should keep for a few days.

toasted almonds

ingredients:

1/4 cup flaked almonds

Heat a dry frying pan. Add the almonds ensuring they are evenly spread out. Give them an occasional flip (getting your wrist action in gear for those pancakes!).

You want them lightly toasted so a few minutes each side will suffice. You must stand over them – do not leave them for a second as they can go from golden to burnt very quickly!

buckwheat pancakes

ingredients:

1 cup buckwheat flour

1 heaped tsp baking powder

1 tsp salt

2 tsp sugar

1 cup soy milk

1/4 apple juice

1 tbsp soy butter

1 tbsp oil

Pre-heat oven to a fairly low heat – you’re only going to be using it to keep the pancakes warm.

Mix all the dry ingredients together in a large bowl – i.e. flour, baking powder, salt and sugar.

Pour in the milk. Combine using a whisk and then add the apple juice. The consistency shouldn’t be too runny.

Heat the oil and butter in a frying (the same one you’ll be using for the pancakes would work best). Pour the melted butter/oil into the pancake mixture. Thoroughly combine and then pour a ladelful onto the already heated pan – this should ensure your first pancake is as good as the last, none of this eating/throwing away the first pancake nonsense!

This mixture should make up to 8 substantial pancakes depending on how big you like them.

Serve up – small stacks with cherry sauce spooned over the top and sprinkled with those perfectly crunchy toasted almonds. This really is a perfect Saturday morning breakfast (brunch in our case – were so lazy!) x

6 responses to “Vegan Buckwheat Pancakes With Cherry Sauce And Toasted Almonds”

  1. Emmalene says:

    God that looks good! I am seriously toying with the idea of going veggie again after my Spanish project is over- you certainly make being dairy free look easy and really attractive! great new look blog and fab pictures- well done! I dug out all my old vegan cookbooks the other day…something to ponder!

  2. Emmalene says:

    I’ve given you a mention on my blog πŸ˜‰

  3. Mandee says:

    Gorgeous photos and the pancakes look great too. I love the idea of combining cherries & toasted almonds πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *