Best. Discovery. Ever.

April 26, 2013 § Leave a comment

Pudla. My favourite new food word. It has opened up a world of gluten free, vegan breakfast possibilities. Now unable to eat porridge, my favourite winter warmer, thanks to the realisation that oats are not my tummy’s friend, and sick of my usual smoothie/grawnola/coconut yoghurt combo’s, I have to say a huge thank you to this blog for saving my mornings. There you will find the basic recipe for a savoury pudla like this one I made with kale, coriander and cumin.
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But I’d rather be talking about SWEET PUDLA BREAKFAST CAKES! Ridiculously easy and delicious. Make them. Now.

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Banana Walnut Pudla Breakfast Cakes (vegan, gluten free)
Dry
1 cup chickpea flour
1/2 tsp cinnamon
1/4 cup roughly chopped walnuts
1/8 tsp baking soda
Pinch salt

Wet
Squeeze lemon
1 small banana, mashed
1 tsp vanilla (optional)
Milk alternative (soy, almond, rice, whatever you like) or Water
1 tbsp oil (avocado or coconut)

Combine all dry ingredients in a bowl. Add enough milk or water to make a thick batter. Add lemon and fold to combine. Add remaining wet ingredients and fold to combine. Heat oil in a frying pan over a medium-high heat, scoop large spoonfuls into the pan (I can fit three in mine) and spread to about 1cm thick. Turn heat down to medium-low and cook until brown underneath (will start to look dull at the edges) then flip and cook until brown. Low and slow is the idea here – you want them cooked right through.
Serve with vegan butter, hazelnut spread and maple syrup.

Just a note: don’t try the mixture first, uncooked chickpea flour is DISGUSTING.

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