If you haven’t made my pancakes by now, I just don’t know what you’ve been doing. They are almost embarrassingly easy to make and are nutritious enough to have for breakfast, every day of the week.

In view of this, I thought I’d take things up a few notches. Around Wimbledon last month, I started craving Eton Mess. After doing some research, I discovered that vegan meringue is a thing, but it’s made using chickpea water. Please don’t be put off by this, it tastes LEGIT.

I’ve also gone all Jamie Oliver circa 1997, by throwing in some balsamic vinegar with the strawberries, and for this I’m sorry I’m not sorry.

Meringue ingredients:
liquid from a 400g can of chickpeas
125g caster sugar
piping bag
Pancake ingredients:
60g oat flour
half of one over-ripe banana
1 tbsp of chia seeds soaked in 3 tbsp of rice milk
175ml rice milk
1 tsp vanilla essence
1 tsp baking powder
Strawberries and cream ingredients:
250g hulled and halved strawberries
1 tbsp balsamic vinegar
1 tbsp caster sugar (or sweetener of choice)
1 tin of coconut milk (placed in the fridge overnight)
1 tsp vanilla essence or better still – the seeds from a vanilla pod

Meringue Method:
1. Preheat the oven to 110 degrees
2. Whisk the the chickpea liquid for 10 minutes. It will become thick, stiff and creamy with soft peaks.
3. Add in the caster sugar gradually into the chickpea froth and keep whisking for a further 5 minutes.
4. Pipe the meringues onto a lined tray and bake in the pre-heated oven for 2-3 hours.

Pancake method:
1. Start by combining the chia seeds with 3 tbsp water in a cup and leave to one side
2. Add the oat flour and almond flour to the blender
3. Mash half the banana with a fork and add to blender, chop the other half and set to the side
4. Next add vanilla, cinnamon, baking powder, bicarb of soda, apple cider vinegar and pinch of salt
5. Once the chia seeds have absorbed the water to form an egg like consistency, add them to the blender and start whizzing, slowly pouring in the almond milk
6. Once your batter is at the desired consistency – well combined, but not too runny – it’s time to add the coconut oil to a non-stick frying pan at a high heat.
7. After a minute, turn the heat down to medium, and slowly spoon in your batter. Once bubbles have formed and have stopped bursting, flip them over.
8. Once the pancakes have tanned nicely on both sides, remove from pan and keep warm under a tea towel until you’re ready to serve.

Strawberries and cream method:
1. Add the strawberries, sugar and balsamic to a saucepan  on a medium heat, stirring occasionally until they start to break down.
2. Remove the coconut milk tin from the fridge and separate the milk from the cream. Whip the cream and then add the vanilla.

Stack up your pancakes adding some of the coconut cream in between each one. Topped with more cream and the strawberries. Crush the meringue and scatter on top.


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