Chewy oat and raisin cookies - easy and suitable for vegans — Solo budget traveller

One of the things that I thought I would miss when I turned vegan, was making my fluffy pancakes. My mum used to make them for our family restaurant in Crete when I was younger. When I moved to Scotland for university, I made them regularly for brunch when my friends visited my flat and they always commented on how fluffy they are. However, with a few adjustments and swaps, I managed to make a vegan version. Make sure you check out the notes at the end for some extra tips and serving suggestions.

Ingredients

2 cups self-raising flour

⅓ cup sugar

¼ cup vegan butter

7 tbsp aquafaba (water from a chickpea tin)

1 cup milk (I used oat)

2 tbsp soy yogurt

Instructions

1. Blend aqua faba until frothy (or shake for a few minutes in a bottle if you don’t have a blender)

2. Place the aquafaba and all other ingredients in a bowl and mix together until there’s a smooth consistency

3. Heat up a pan with a tiny bit of oil or butter

4. Once hot, add around ⅓ cup of batter to the pan (I use a ladle). Cook until the surface of the pancakes has bubbles and then flip over. Repeat process until batter is finished

5. Optional: you can add berries or chocolate chips the pancake batter once in the pan

Makes around 5 medium sized pancakes

Serving ideas:

Fresh fruit and maple syrup

Vegan bacon (e.g. Quorn) and maple syrup

Vegan chicken (e.g. Asda Plant Based) with maple syrup

Crushed Oreos and chocolate syrup

Strawberry soy yogurt and fresh berries

You can make tiny pancakes with the same recipe and serve them as a savoury snack, e.g. with vegan cream cheese and cucumber

Notes:

-If you don’t have self-raising flour, you can use regular flour with 2-3 tbsp of baking powder instead

-When cooking, please remember that this vegan version cooks a lot faster than regular pancakes so make sure to not leave too long before flipping

-You can make the pancakes without the yogurt if you don’t have, however it does help to make them thicker and fluffier

-Always keep the water from chickpeas as it acts as an egg substitute and you can use it in many recipes such as crepes, cakes, meringue, etc.

If you end up making them, tag me @mariosa.vogiatzi on Instagram so I can see them

-Marisa

An easy and quick recipe. I love making them on a Sunday morning and then take them to work and on my walks as a snack during the week. You can easily adjust this recipe and use different kinds of milk as well as replacing the raisins with other fruit or chocolate chips.

Ingredients

80g oat flour (just mix oats in a blender to a flour consistency)

80g normal oats

60g plain flour

½ cup raisins (or chocolate chips)

60ml milk (I used oat milk)

60g brown sugar

20ml syrup (I used maple syrup but you can use agave, golden, etc)

45g melted coconut oil (or vegetable oil)

1tsp baking powder

Pinch of salt

Instructions

Preheat oven to 180C
Add all ingredients to a mixing bowl and stir well.
Roll into small balls, then flatten onto a lined baking tray
Bake for 10-12 minutes and then let them cool
(Optional): Melt some dark chocolate and dip half a cookie in and leave to harden

Makes around 10-15 cookies depending on how big you would like them

Notes:

-If you don’t have baking powder, you can just use self-raising flour (instead of the plain flour)

-You can also buy the oat flour ready in the store but I just blend them since I have a blender and the oats at home anyway.

If you decide to make them, make sure to tag me on Instagram @marisa.vogiatzi so I can see them and share them on my story