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Bea Goddard

Bea Goddard

Vegan Mastermind

No breakfast is complete without some delicious pancakes. Now, you can also have them without ruining the planet.

You are what you eat. The way we consume food has a large impact on the future of our planet, far beyond our plate. Meat consumption in particular affects land use, deforestation, desertification and climate change. Climate Tracker is launching a new series on sustainable food called CookThePlanetClean, in which we offer you a fun guide to reducing your personal meat consumption. Enjoy!

 

So we’ve veganised both pizza and porridge over the last two weeks, and following on from last week’s ‘oat of this world’ breakfast, I thought it only fair to give you an eco-friendly indulgent breakfast to add to the #CookThePlanetClean recipe collection.

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Today we’re making green pancakes (don’t worry, they’re not actually green in colour). We’re using bananas for fluffiness but please make sure they’re rainforest alliance accredited. Both coconut milk and oil provide a coconutty kick and coconuts are (generally) grown without pesticides and are harvested by hand, however there are concerns about increased deforestation as demand has grown. Please don’t use palm or canola oil as they are considered the two worst for wildlife, workers and the environment.

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Ingredients

  • 1 banana
  • 1 tbsp coconut oil, plus extra to oil the pan (or other oil of your choice)
  • 1 tsp vanilla extract100g plain flour (or gf flour)
  • 1/2 tsp baking powder (or gf baking powder)
  • 200ml coconut milk (oat milk also works well and as explained last week is the most friendly milk, but not GF – genetically modified)
  • 1/2 tsp ground cinnamon (optional)
  • Handful of raisins, dark/vegan chocolate chips or blueberries (optional)
  • And all the toppings you desire!

Recipe 

  1. Mash the banana up with a fork until smooth then add the oil, vanilla and raisins/cinnamon/chocolate chips/blueberries and mix together with the fork.
  2. Add the flour and baking powder and stir slowly while gradually adding the coconut milk. This should create a thick but smooth batter.
  3. Heat a small amount of oil in a non-stick pan, (watch it doesn’t overheat and fry off). Once the oil starts to sizzle lightly it is hot enough, so place two tablespoons of batter per pancake in the pan.
  4. After a couple of minutes the batter will start to bubble and become less shiny, this is the best time to flip them. Let the other side cook, serve, top and enjoy!

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Possible toppings

  • Melted dark chocolate and chopped strawberries
  • Golden, agave, maple or fruit syrup
  • Palm oil free peanut or other nut butter (some use sustainable palm oil though which arguably has many benefits, as eradicating palm oil completely would have a huge impact on the countries it is grown in)
  • Biscuit spread, as recommended last week Lotus Speculoos/Biscoff spread uses sustainable palm oil!
  • Yoghurt and berries
  • Seasonal fruits
  • Vegan butter
  • Lemon and sugar

 

Enjoy your Pancakes!

Bea

CookThePlanetClean

About CookThePlanetClean

You are what you eat. The way we consume food has a large impact on the future of our planet, far beyond our plate. Meat consumption in particular affects land use, deforestation, desertification and climate change. CookThePlanetClean is a series on sustainable food, in which we offer you a fun guide to reducing your personal meat consumption. Enjoy!