Buckwheat aquafaba pancakes AKA the best thing ever!

For the past few weeks and especially over the Christmas break I’ve been craving pancakes. My partner is on a low FODMAP diet and I’m vegan so it was a challenge trying to find a recipe that we could both enjoy. We tried one with a premixed GF flour blend and it was an absolute disaster! They were super rubbery and very disappointing. I’ve been wanting to try aquafaba pancakes for months now however with my partners dietary requirements it seemed like it would not be possible. This all changed when I read a post in the aquafaba group on Facebook! A member posted that she had tried whipping up the liquid from a can of regular green peas and that it worked just like that of any other bean!

Here is my pancake recipe from the weekend. It was a bit of an experiment so it’s not GF, next time I’m going to attempt to make it 100% GF.

1 cup buckwheat flour
1 cup plain flour
2 1/2 teaspoons baking powder
6 tablespoons green pea aquafaba
3 tablespoons caster sugar
1 1/2 cup soy milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
Vegan butter for frying

In a measuring jug whisk together the soy milk and lemon juice to make the buttermilk. Set aside for 5 minutes until it has curdled.

In a mixing bowl mix together the flours and baking powder.

In a separate smaller mixing bowl, whisk the aquafaba until frothy. Add the sugar and whisk until the sugar has incorporated.

Combine the aquafaba with the buttermilk and pour into the dry ingredients. Gently mix it all together with a spoon or spatula. Be careful not to overmix it, some lumps are perfectly fine. Let the batter rest for about 10 minutes.

Heat up a frying pan on medium heat and add a little bit of the vegan butter. Once the vegan butter has melted and is bubbling slightly, ladle in some batter. Smooth out the top of the pancake with the back of the ladle and cook for 2-3 minutes until bubbles form on top. Flip the pancake and cook for a further 1-2 minutes.



Pumpkin pie smoothie

I haven’t been making anything interesting lately, hence my lack of posts. I love smoothies, I have them for breakfast every day over my granola. This is one of my favourites! I’m usually not a fan of pumpkin but this is something a bit different from the usual.

When I make smoothies, I don’t measure anything out. It’s usually whatever is laying around so these measurements are approximates!

3 small bananas
250g pumpkin
200ml plant milk of your choice
1/2 tsp cinnamon
1/2 tsp crushed cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg


Cut the pumpkin into small cubes and place in a microwave safe container. It took me 6 minutes in my microwave until they were soft. Obviously this will depend on your microwave and how big you cut your pumpkin. Alternatively, you could also steam them

Peel the bananas and add all the ingredients into your blender and blend until smooth. Easy!

Makes approximately 750ml


Banana coconut bread

I was recently given 19 ripe bananas which for me was like winning the lottery. The shops always sell under ripe bananas and I often buy them thinking I’ll let them ripen before I bake with them. Of course this never happens, I usually eat them before they are ripe enough to bake with. So receiving all these ripe bananas was very exciting for me! I made some three ingredient cookies, a smoothie with some and froze the rest. I saved also saved a few to make this banana bread of course.

I love banana bread, I usually slice it, wrap individually and freeze them. Perfect for breakfasts on the go. This recipe is sugar free and nearly fat free. You can of course add extra sugar if your bananas are not super ripe.

If you haven’t realized yet, most of my recipes I create them as I go along. The oil measurement is an approximate as I forgot to measure it before I added it in. I usually use 1/2 cup of oil but I’ve tried to cut that back for this recipe. If you wish to use 1/2 cup of oil, only use 1/2 cup of milk.

2 1/2 cups self-raising flour
1 cup desiccated coconut
1 cup rice milk (or milk of your choice)
1 cup mashed banana
1/2 tsp bicarb soda
1/6 cup olive oil (approx)


Preheat oven to 180c, spray and line a loaf pan. Set aside.

Add flour, coconut, bicarb soda (and sugar if using) to a bowl and mix well. Make a well in the centre.

Mash the bananas in a separate bowl, add the oil and milk. Pour into the well and mix with a spoon.

Pour into the pan and smooth the top.

Bake in the oven at 180c for 1 hour or until a skewer comes out clean.


Tofu, mushroom and corn Mexican casserole

Most vegans I know despise watching cooking shows as they mostly cook meat dishes. I enjoy them personally, as they give me new ideas that I might not have thought of and so I veganize the recipes. A few weeks ago I was watching Rachael Ray’s week in a day show and it was a Thanksgivings leftovers episode. This recipe is adapted from http://www.foodnetwork.com/recipes/rachael-ray/turkey-mushroom-and-corn-mexican-casserole-recipe.html

10 medium sized mushrooms
6 pre-made tortillas
3 cups vegan cheese of your choice
2 cup frozen corn kernels
1 small onion
1 block of tofu (500g)
1 packet taco seasoning
Sauce –
1/2 cup soy milk
1/4 cup chicken style stock
6 tbs green chilli chutney
2 tbs coconut cream
1 tbs vegan butter
1 tbs plain flour


This is the green chilli chutney I used


Preheat the oven to 200c. Prepare the sauce starting off with a béchamel by combining the flour and butter in a saucepan. Keep the ingredients moving so it doesn’t burn. After a minute or so when the flour taste has been cooked out, slowly add the milk and whisk until smooth. Add the remaining sauce ingredients and let it simmer for 5-10 minutes until thick.

Dice the tofu into large chunks and marinade with some olive oil and taco mix. Set aside.


Heat a dry frying pan and toast the tortillas until lightly brown and crispy.


Cut mushrooms into large chunks also and thinly slice the onions. Sauté onions, mushrooms and tofu until soft. Add the frozen corn and season to taste. If the mixture is too dry, add a little stock.

Assemble the casserole with two tortillas on the bottom, slightly overlapping. Pour half the tofu mixture, a third of the green chilli sauce and some of the cheese. Repeat. The top layer should covered completely in green sauce and cheese. I used bio-cheese which doesn’t melt very well unfortunately.



Bake for approximately 30 minutes or until the cheese (hopefully) melts.


I was worried that this wouldn’t slice well but it does and it freezes really well too!

Burrito bowl

Mexican food is my absolute favourite! It’s fairly simple but oh so delicious. Lately I’ve found myself lacking variety at lunch time and just eating sandwiches due to laziness. This is a great little recipe, it’s super easy to put together but it’s very filling and it’s good for you!

You can’t find black beans at supermarkets in Australia and I searched high and low for them until I finally found them at my local Psarakos. Have a look in your local Mediterranean grocer otherwise you can sub in any other bean you like.

I’ve also used white rice, I would’ve preferred brown rice but I didn’t have any left at home.

1/2 cup cooked rice
1/2 cup baby spinach leaves
1/4 cup salsa (half tomato, 1/4 red onion, salt, pepper, lime juice, coriander)
1/2 avocado
1/2 can black beans
1/4 can corn
1 large mushroom
1 tablespoon smoked paprika
1 tablespoon coriander seeds powder


Start with preparing the salsa so the flavours have time to develop. Drain the beans and set aside

Dice the mushroom into small cubes and sauté with a bit of oil, once the mushrooms are golden add the beans and corn. Salt to taste and add the spices. Set aside

Place the rice in a bowl to one side and the spinach leaves to the other. Top with the salsa, bean mix and avocado.

Vegan burrito bowl

Hazelnut pulp brownies with berries

Following on from yesterday’s post about the hazelnut and cacao milk, here is a brownie recipe that I made up on the spot. It uses the pulp that remained behind after making the milk. Make sure the pulp is dry to the touch before using it. I placed it in the fridge overnight just for convenience. The pulp can be refrigerated for approximately a week otherwise it can also frozen for future use.

This recipe calls for 1 1/2 cups of the hazelnut pulp which is all the pulp I got from making that last batch of hazelnut milk. If you have more or less, that’s fine.

4 flax eggs (see notes)
4 tbs cacao powder
1 1/2 cup hazelnut pulp
3/4 cup soy milk (or any other plant based milk)
1/2 cup self raising flour
1/2 cup raw sugar (see notes)
1/4 cup oil
pinch salt
handful of frozen berries


Preheat your oven to 180c, spray and line your brownie tin

In a mixing bowl combine the flour, cacao powder, salt and hazelnut pulp

In a small saucepan, gently heat the soy milk, sugar and oil. I forgot this step and added the sugar straight to the bowl. It didn’t really make much of a difference but my brownies turned out slightly gritty

Add the warmed up milk mixture and flax eggs to the dry ingredients and mix well. This mixture shouldn’t be runny like a batter but if you think it’s too dry, add in a bit more milk

Pour the mixture into the brownie tin and smooth the top and gently press in a handful of frozen berries


Bake for 30 minutes or until a skewer comes out clean. Let it rest in the tin for 10 minutes before transferring to a chopping board and slicing into squares


*Note – To make flax eggs, combine 1 tbs of ground flaxseed + 3 tbs of water per egg required. Mix thoroughly and set aside for 5 minutes.

I only had whole flaxseeds at home, let me tell you, it’s takes a lot of effort to grind them in a mortar and pestle!

1/2 cup of sugar was sweet enough for me however you may wish to add more depending on your tastes