Pancakes

Leanne’s Chocolate Pancakes

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Leanne who has just come back from a weekend in France wanted to keep up the holiday feels with some tasty pancakes for tea.

INGREDIENTS:

METHOD:

Blend 50g of Dark Choc Zing granola. Add 50 g Seed and Bean Extra Dark Chocolate and blend again. Pour the mix into a bowl.

Mix in 70 g of whole wheat flour.

Add the eggs (or egg alternatives) and coconut milk and mix well until combined smoothly.

Add sunflower oil and cocoa powder and mix again.

Let the mix set for 15-20 minutes.

Heat a tablespoon of coconut oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Once you have 3-4 pancakes stacked, add your favourite toppings.

Enjoy.

Sarah's Vegan Berry Pancakes

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Spoonie Sarah, who took part in Veganuary didn’t want to miss out on pancakes for breakfast on the weekend. Whilst she enjoyed a bowl of Berry Fix muesli she got the idea to turn the almond milk and Berry Fix muesli into a vegan pancake recipe. After a few initial trials she developed a tasty vegan pancake recipe, which the entire family enjoys. It has now become sort of a ritual to join around the breakfast table on a Sunday morning and add their favourite toppings to these delicious pancakes.

INGREDIENTS:

METHOD:

Blend the Berry Fix muesli until no bigger pieces are visible anymore. Mix with the flour.

Mix the flour, baking powder, sugar and salt in a bowl.

Add the almond milk and oil and combine until smooth.

Let the mix rest for roughly 5 minutes

Heat a tablespoon of oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Stack as many as you like and add your favourite toppings. Our favourites are maple syrup and fresh fruit.