Awesome vegan rhubarb pancakes recipe! Brita Britnell’s recipe for delicious, moist, pancakes with fresh rhubarb and banana. Vegan, vegetarian, dairy free. So good!
Hey friends! Well, I’m still taking some time adjusting to life with a newborn. The little Rhubarbarian is doing so well, and is now 5 weeks old and up to almost 8 lbs! WOOOOT! I’ve got a very rad guest for you today, Brita Britnell. Brita and I have been blogging buds for a while now, and I’m so excited for you to get to know her a bit!
- Tell us a little bit about you and your blog:
Hello! My name is Brita and I blog over at BBritnell.com which is a food blog with lots of healthy recipes and a good dose of indulgent recipes as well. I started my blog (as many do) simply as a way to document what was happening in my life as kind of an online journal. I thought it would be fun to post a few of my favorite recipes and quickly fell in love with making, photographing, and talking about food. 3 years later and all things food have taken over my blog! I’ve recently started eating a vegetarian diet and have begun experimenting more with new ingredients in the kitchen.
Some things you can expect to see on my blog (besides ALL the yummy food): 1) Chickens. I have 5 backyard hens that I love dearly (even if all they love me for is treats) and post about the experience of raising them on my blog. 2) Kittens and puppies. I have 2 Great Pyrenees mix dogs and 1 fluffy cat but in my house, they are referred to as kittens and puppies no matter what age they are. 3) Random ramblings. I do my best to keep the rambling brief on my blog but it’s inevitable that before you read the recipe, you’re going to hear one of my random stories first. 4) Nashville. I live in Nashville, TN and think it’s one of the best places in the country. I do a lot of freelance writing and photography in the area which keeps me up to date on all the hottest food and drink happenings in the city.
- Coffee or tea?
Coffee! But I like tea a lot as well. Fact: I currently have over 23 kinds of coffee beans in my house and 11+ kinds of tea (I’m maybe a little addicted to caffeine).
- What is your favorite restaurant?
It depends on what day you ask me. Right now I’m REALLY into an India restaurant here in Nashville called Chauhan Ale & Masala House. It’s owned and operate by Maneet Chauhan who is one of my favorite Chopped judges and who I am maybe a little obsessed with.
- Alright, it’s Monday night. What are you making for dinner?
I typically do my grocery shopping on Monday which means that I always have lots of options and lots of ideas for new recipes that I want to try or ideas that I want to test for potential blog recipes. On an average Monday when I’m not recipe testing, I’ll likely make something with a Mexican flare to it which 9/10 ends up being enchiladas because I’m obsessed.
- What are your 3 favorite blogs?
I have so many favorite blogs but if I have to narrow it down:
Minimalist Baker for her amazing vegan recipes and beautiful photography
I am a Food Blog Great stories, great photography.
The Michalaks this is kind of cheating bc it’s a vlog instead of a blog but if you’re into vlogging channels, you need to check out the Michalaks. Their vlogs are so beautiful composed!
- Beer or wine? (or none!)?
I would say that this is a 49% to 51% split with wine just ever so slightly winning. White wine to be specific. I also really love Bailey’s which ahs nothing to do with wine or beer but I have to mention it.
- What is your favorite recipe from your blog?
Gosh. This is probably the most difficult question to answer. I’m going to go with the Veggie Enchiladas that I previously mentioned 🙂
- Where can we find you on Social media?
I’m really into Snapchat these days and you can find me @bbritnell
You can also find me on Facebook, Instagram, and Pinterest.
- 1 1/4 cup of all-purpose flour
- 4 Tbsp of sugar
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1/4 tsp of cinnamon
- 1 1/4 cup of almond milk or other non dairy milk
- 1 Tbsp of coconut oil melted
- 1 banana mashed
- 1 cup of rhubarb very thinly sliced
- Cooking spray for griddle
- Pure maple syrup or agave for topping
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon.
In a medium bowl, mix together the almond milk, coconut oil, and mashed banana.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine.
Now you can either mix in the rhubarb now or place it on top of the pancakes while they're on the griddle (this is what I did to make them look a bit neater).
Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side.
For large-ish pancakes, pour 1/2 cup of the batter onto the griddle. If you're adding the rhubarb in at this point, as soon as the batter is poured onto the griddle, quickly place the rhubarb onto the pancake by evenly spreading it out.
Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side.
Once all done, top with additional fruit and syrup and enjoy!!
Thanks so much, Brita! These pancakes look so tasty! 🙂
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