This is my favourite recipe from Vegan Cooking for Carnivores by Roberto Martin;
Paperback link (US)
Hardback link (US)
Hardback link (UK)
I was recently living with my in laws who are a family of meat eaters. I love to cook for them and always want to make sure they leave the table feeling satisfied and not missing meat. This book is a must for your book shelf if you are entertaining or have meat eaters in your family.
As you can tell from most of the recipes I make I am a massive breakfast fan, so evidently the breakfast chapter of this book was a winner for me! The thing that stood out for me about this section was that there are quite a few savoury recipes.I love a good wholesome breakfast on the weekends and always rack my brain for a good savoury recipe. This book is full of them, and they are delicious too.
There is also a lovely afterword by Ellen DeGeneres, who I didn’t know was Vegan until I got this book – you learn something lovely everyday!
I chose this recipe to show you as they are so simple to make and are perfect to make in bulk and freeze ready for the school run or those early mornings. I usually use frozen bananas for this recipe and it still works really well.
Banana and Oatmeal Pancakes (makes approx 6-8)
1 1/2 cups milk (almond/soy/rice)
1 cup oats
2 medium bananas chopped
1/2 cup organic, unbleached all-purpose flour
1/2 tsp kosher seal salt
1tbsp + 1tsp of baking powder
Vegan butter or non-stick cooking spray, as needed.
In a blender, purée the non-dairy milk and oatmeal until smooth. Add the bananas, flour, salt and baking powder and purée for a few seconds more, until the ingredients are incorporated. Allow the batter to rest for about 10 minutes.
Heat a large non-stick sauté pan over a medium heat. add a small amount of butter or non-stick cooking spray, then scoop 1/4 cup or the batter for each pancake into the pan.
Allow the pancakes to cook slowly over a medium heat to low heat, about 5 minutes per side. When the pancakes show air bubbles all over the tops and the bottoms are browned, flip the pancakes with a spatula and cook on the opposite side until golden brown.
Roberto recommends maple syrup, but I am an indulgent breakfast eater, so I recommend peanut butter and chocolate chips! If there are any spare, as well as freezing them, you can also let them cool and eat them as a snack. They taste a bit like a banana muffin – perfect in your lunch box.
Something else I learnt about Roberto is that he’s in the process of opening his very own LA-based vegan restaurant named ‘Elevate’ in the near future. You can read more about it here.