That’s it, I went through the whole book I was talking to you about, Eat & Run from Scott Jurek. And I have to say the story of this vegan ultra-marathoner was quite an inspiration, especially since I am running a half-marathon tomorrow (OMG tomorrow already!). I really loved the book and read it in less than a week. It was very interesting to go through Scott’s transformation from a meat & potato guy to a convinced vegan. According to him, being a vegan is the key to his amazing athletic performance and fast recovery … so the hubby and I decided to challenge ourselves to a month of veganism, and see how we feel after that!
We started after a week-end back at my parents in France, where we gorged ourselves on all the amazing cheeses and meats available before the start of our plant-based diet. I already know that if I was still living in France, I would never have been able to go through one month of vegan food. I can’t see myself resisting a nice smelly runny camembert with crusty bread and a glass of red. But no such temptation here, unless I make a trip to the closest Wholefoods 45 mn away and spend the equivalent of a Michelin starred dinner on a piece of cheese.
I stocked up on vegan food before coming back from holidays (thanks Ocado) and everything we have now in the fridge or pantry has the vegan stamp of approval! One week in and so far so good. Chickpeas, pinto beans, mushrooms and avocados are my new best friends, and I have learned how to use flaxseed to replace eggs. It is actually quite exciting for an enthusiastic cook like me to discover new ways of cooking and to force myself to experiment with new recipes. My husband says I am even better at vegan cooking than regular cooking.
But, as much I like healthy food, I am a big desserts fan and I have been craving some sweet stuff this week. I found the answer in Scott’s book again. This recipe was the inspiration for these vegan raspberry pancakes that I prepared for our week-end breakfast and which were AWESOME!
What do you need? (10-12 pancakes): 100 g strong white flour – 100 g wholemeal flour – 250 ml oat milk – 200 ml rice milk – 2 tbsp sunflower oil – 4 tbsp ground flaxseed – 2 tbsp hazelnut syrup – 1 tbsp brown sugar – a handful of frozen raspberries – 2 tbsp baking powder
How to make it? I basically put all the ingredients in my Thermomix – on Reverse blade so as not to squash the raspberries too much – until I obtained a homogeneous mix. I waited until my skillet was nice and hot, and then I poured 1/2 cup of batter in the skillet for each pancake, and left to cook 2 mn on one side and 1 mn on the other. Just like regular pancakes.
The pancakes can be served with maple syrup for example, but I had them just like that with a cup of coffee. They are pretty sweet already due to the raspberries. Very happy about these, definitely a match for regular pancakes. I will try again with mixed in banana puree I think!