Fall for breakfast: vegan pumpkin pancakes

Since we are officially entering into the sweater weather season, it’s time to treat yourself to make the loss of summer a little easier. Every year around the end of september, with every day that passes I find it harder and harder to get out of bed every morning because I simply miss the the sunlight filtering through the blinds of my bedroom. So when I eventually manage to drag my lazy body out of bed and through the bathroom, I like to reward myself with something sweet for breakfast. In the early fall, this is one of my favorite recipes: Pumpkin pancakes with a subtle but distinct pumpkin spice flavor! I don’t use store-bought pumpkin spice but mix it myself, but you can of course simply substitute the spices below with the corresponding amount of premixed pumpkin spice. 

Savoury pancakes with mushrooms and dried tomatoes

You feel like having pancakes for dinner? No worries – no one will judge you for it if you go with savoury ones! What I like about savour pancakes is that they are really easy to make, but filled with delicious veggies always look really fancy on your plate – an easy way to give yourself a little treat once in a while. If you want to fill your pancakes (no matter if they are sweet or savoury), just make sure your pancakes aren’t to fluffy – otherwise they will be difficult to fold in half or even roll up. So if you were wondering why this recipe doesn’t use baking powder for the batter – now you know why. 😉

I used mushrooms and dried tomatoes for the filling, though you are of course free to use whatever you like! Just make sure that there isn’t to much liquid in your filling, or your pancakes might end up soggy instead of tasty!

Hearty pancake with spinach feta filling

Who says pancakes always have to come along with something sweet? They can also be a delicious dish with a hearty filling. This one combines spinach and feta cheese in a savoury blend that goes along perfectly with the mild pancake. Non-vegetarians can try to add some cooked ham as well!

Food choices, thinking ahead and super fluffy vegan pancakes

Yes, the headline seems to be a bit random, but trust me, it isn’t 😉 . And there’s a superb recipe at the end you should not miss! So what does connect your food choices and thinking ahead with pancakes?

Filled pancake with summer vegetables

You need:

For the pancake:

• 2 tablespoons of wheat flour
• 1 egg
• milk
• salt
• chives

For the filling:

• 1 small courgette
• olive oil
• rosemary
• 1 tablespoon of lemon juice
• 1 tomato
• 2-3 tablespoons of cottage cheese
• 1 tablespoon grated parmesan
• salt
• pepper

Mix a creamy dough from the wheat flour, the egg and some milk. Season with salt and chives and put the dough for about 30 minutes in the fridge.

Now chop the courgette into thin slices and roast them gently with some olive oil, lemon juice and rosemary in a pan. Meanwhile, cut the tomato in cubes and mix it with cottage cheese and parmesan. Add the roasted courgette and season to taste with salt and pepper.

Take the dough from the fridge and bake a thin pancake. Be careful not to roast it to long, since it could then break when trying to roll it up. Top the pancake with the filling and coil it up.