Last weekend I visited the stunning Swiss Alps for a ski trip with friends. So it was not hard to decide what my post for this week was going to be. I'm certainly not a pro skier, but I really enjoy a new challenge and being sore from my neck to the thumbs is a difficult thing for sure! Skiing and any other outside sport it a great way to get a workout!
"Apart from burning up to 3,000 calories during six hours of skiing, you can lose up to five pounds of weight in a week, tone your stomach muscles, boost your immunity and even relieve depression!"
And by the way, staying vegan in the alps its nearly impossible, how do you say no to a fondue pot on a sunny day in the Alps?
I've wanted to share this Pancakes recipe for a while now. Vegan recipes where they turn well-known foods, like pancakes, into vegan, sometimes end up disappointing, but I tried this recipe for my friends one morning during our trip and surprise surprise: they loved them! They couldn't believe they were so fluffy without eggs! These pancakes also turn a little bit crunchy which is so yummy. They're extremely easy to do and tastier than the regular ones. Try them on a nice weekend morning and let me know which is your favourite pancake topping!
Another great surprise that weekend was trying out a friend's granola recipe. I thought it was so yummy that I asked for the recipe and switched some ingredients to make it vegan-friendly.
Here are both recipes, enjoy!
VEGAN CRUNCHY PANCAKES
This recipe will give you 6 pancakes ideally for 2 people.
- Whole wheat flour (1/2 cup)
- Soy milk or almond milk (140ml)
- Agave syrup ( 4 teaspoons)
- Baking powder (1 teaspoon)
- Sea salt (1 pinch)
- Vanilla powder or vanilla extract (1/2 teaspoon)
- Popped amaranth (3/4 cup)
- Fruits and toppings of your choice
Mix all ingredients together, except the amaranth and fruits, until the mix is smooth. Fold in the amaranth.
Drizzle a paper towel with oil to coat a pan and heat. For each pancake use 2 tablespoons and let it cook for 4 minutes each side over medium heat.
Top with your favourite ingredients, mine are fresh berries, banana, vegan butter and maple syrup.
- Oatmeal (2 Cups)
- Quinoa flakes (1 Cup)
- Shaved almonds (handful)
- Coconut oil (1/4 Cup)
- Maple syrup (1/4 Cup)
- Cinnamon (2 tablespoons)
- Vanilla powder or extract (1 teaspoon)
- Salt (pinch)
- Chia seeds (1 Tablespoon)
- Dry cranberries (1/2 Cup)
- Pumpkin seeds (handful, optional)
- Shredded coconut (2 tablespoons, optional)
Mix the dry ingredients of oatmeal, quinoa flake and almonds in a bowl. In a small pan, melt the coconut oil and maple syrup. Add to the mixture cinnamon, vanilla and salt. Mix constantly on low heat until it starts to bubble. Remove from the heat and slowly pour the hot mixture over the dry ingredients in the bowl. Mix well together. Pour the mixture onto a baking sheet and bake for 7-10 minutes on 200C until the mixture is lightly toasted. Be careful not to burn! Take out of the oven and add the chia seeds and cranberries and mix slightly. Bake again for another 5 minutes. Remove from the oven to cool. Add the shredded coconut and/or the pumpkin seeds if desired. Once completely cooled, transfer the granola into a air-tight container.
Food photo credit: www.daniekunzphoto.com