Vegan chia seed pancakes with cream and chocolate drizzle

The Vegan North Pole Breakfast

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When breakfast becomes an event.

 

Christmas Elves have never really been my thing. Whether they’re naughty or nice, it just feels like too much effort for the mum who is already spinning waaaay too many plates. I don’t judge parents who do, and I know many parents who do, it’s just that I don’t have time. I love that some of my best blogging friends are able to put so much magic into Christmas!

 

Jade from Mummies Waiting put the idea of a North Pole breakfast in my brain. The idea is that when the elves come, everyone gets a North Pole breakfast together. It makes Christmas that little bit more magical. Well, elves may not be my bag, but food? Now we’re talking!

 

It turns out that like many humans, elves aren’t shy of animal products in their food. Not much of a surprise there! I’m still not completely vegan (struggling with cheese) but am getting closer all the time: I’m not letting it slip. Not even for a North Pole breakfast!

 

Vegan chia seed pancakes with cream and chocolate drizzle

 

The Vegan North Pole Breakfast

 

I decided to make a vegan North Pole breakfast fit for Santa and all of his elves! Chia seed eggs make the pancake batter suitably gloopy. Vegan marshmallows and cream replace the cow-milk-and-bones type. Christmas tree crumpets and some Vitalite for the elves who are sweet enough as they are. Dark chocolate chips everywhere!

 

And to drink? Hot chocolates and soya gingerbread lattes, topped with lashings of vegan cream and marshmallows. This is not a breakfast for every day. This is a breakfast for the days when you need a little extra magic. It’s creamy, indulgent, and worth breaking your diet for.

 

Rhian: “This is great!”

Caden: *food baby noises*

Shane: “I want this for breakfast every day!”

 

a tiny vegan hot chocolate with marshmallows and chocolate drizzle

 

Vegan Pancake Ingredients

 

  • 1tbsp rapeseed oil (or other oil)
  • 2 cups plain flour
  • 3 cups non-dairy milk (I used cashew)
  • 2tbsp chia seeds
  • 7tbsp water
  • Toppings! We love vegan squirty cream, dark chocolate chips and Sweet Freedom chocolate sauce.

 

Method

 

  1. In a mug or glass, mix together the chia seeds and water and leave to thicken while you prepare the other ingredients. (This is your chia egg!)
  2. In a blender, gradually add the flour to the soya milk, adding the chia egg at the end. You can mix the flour, chia egg and milk in the traditional way if you prefer.
  3. Stir in the dark chocolate chips, if using.
  4. Brush a frying pan with oil and turn the hob up high.
  5. Take 1/3 cup of the mixture and fry on a high heat for a minute each side, or until cooked through and slightly crisp at the edges.
  6. Repeat until they’re all done! I tend to work in stacks: two for the younger children, three for the pre-teens and grownups, seconds optional!
  7. Top with vegan marshmallows and whipped cream. If you have a culinary blowtorch, now is the time to break it out – get toasting those marshmallows!
  8. Serve with a vegan hot chocolate made from cocoa powder, xylitol (or sugar), soya milk, peppermint essence (optional) and some more marshmallows.

 

Read next:

In Season Vegan: A Recipe Round-Up (December)

DIY 12-Day Advent Calendar Box

Baileys Almande: Three Ways (And Where You Can Get It In The UK)

After Dinner Microwave Chocolate Brownies (Vegan)

Upcycled Christmas Tealight Holders

 

 

What would make your ultimate North Pole breakfast?

 

The Vegan North Pole Breakfast

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