Cocoa-Nutty Pancakes

Hey y’all 😀 Now that my second year at uni is wrapped up and (almost) long-forgotten about, I’ve got plenty of time to experiment around in my kitchen this summer to create some new recipes!

The first recipe I’m sharing with you is a breakfast treat featuring Jake’s Boost SuperBoost Butter (aka one of the yummiest nut butters I have EVER tasted!) which will also be posted as part of their exclusive nut butter eBook – how exciting! I actually met the two co-founders, Ansje and Dan (plus their doggo and inspiration, Jake), at a Bloggers Event in Cambridge a few weeks ago and totally fell in love with them, their story, their ethos, and, of course, their products so knew that I had to collaborate with them ASAP – and what better way than a delicious pancake stack recipe!?

Jake’s Boost at the Cambridge Bloggers Event

So without further ado…


COCOA-NUTTY PANCAKES


Ingredients:
40g oat flour (simply blend jumbo rolled oats)
3tbsp sesame seed flour, or any plant-based flour of choice
2tbsp Creative Nature Cacao Powder 
1/2 tsp baking powder
1tsp coconut sugar (any sweetener of your choice is fine)
200ml unsweetened almond milk, or any plant-based milk of choice
1 medium ripe banana, mashed
1tbsp plant-based yoghurt
1-2tbsp Jake’s Boost SuperBoost Butter


Method:

  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk, yoghurt, nut butter and mashed banana) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin.
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use two flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with fruit slices and serving with more nut butter if desired.
  9. ENJOY!

Serves 2-3 people.


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

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Mindfully, Moni x

Chocolate Orange ‘Jaffa [Pan]Cakes’

Happy Saturday! We all know what tomorrow means… Pancakes! I simply love Saturdays as it’s always followed by Pancake Sunday and I simply had to share this recipe with you all in anticipation of tomorrow morning 😀

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The flavour of this pancake stack was inspired by a childhood favourite of mine – Jaffa Cakes which are a biscuit covered in a chocolate coating and with an orange jelly centre. Now, I wish I could veganise Jaffa Cakes *drifts into a chocolatey-orange daydream* but I am no magician so until then, these pancakes will just have to do!

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Remember, that you can purchase Creative Nature’s cacao powder with a 10% discount if you use the code MONI10 at the checkout!


CHOCOLATE ORANGE ‘JAFFA [PAN]CAKES’

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Ingredients:
40g wholewheat flour
40g oat flour (simply blend Jumbo rolled oats)
2tbsp Creative Nature Cacao Powder
200ml unsweetened almond milk and juice of 1 medium-sized orange OR 1 (330ml) Rebel Kitchen Chocolate Orange Mylk Carton
1/2 tsp baking powder
1tsp coconut sugar (any granulated sweetener of your choice is fine)
1tsp coconut oil, melted
orange zest

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Method:

  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk and melted coconut oil) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin (add in the orange zest at this point, if using).
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use three flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with banana slices and serving with coconut yoghurt.
  9. Top with your favourite toppings & ENJOY!

Serves 2-3 people.

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Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

‘The Holy Trinity’ Pancake Stack

‘THE HOLY TRINITY’ PANCAKE STACK


Ingredients

For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

2tbsp Creative Nature cacao powder

1 mashed banana

1tbsp (chocolate) peanut butter or powdered peanut butter

1 egg (vegan substitute: 1 flax egg)

1/2 cup almond milk

1tbsp stevia/ sweetener


For the chocolate peanut butter magic sauce:

1tbsp coconut oil, melted

1tsp (chocolate) peanut butter or powdered peanut butter

1tsp stevia/ sweetener


Suggested toppings:

1 sliced banana (to add between the pancake layers)

1 scoop of Vanilla WheyHey Protein Ice Cream

1/2 chopped up Creative Nature Heavenly Cacao Bar

Chopped peanuts

Grated raw chocolate


Instructions:

  1. Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the pancake ingredients into a mixing bowl to create your pancake batter.
  2. Turn the heat down to low and pour 2 flat tablespoons of the pancake batter onto the pan. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter, adding sliced bananas between the pancake layers.
  3. Whilst cooking your pancakes, mix together the ingredients for the chocolate peanut butter hardening sauce in a small bowl.
  4. Stack up pancakes and top with ice cream, the magic sauce, peanuts and other decadent goodies for the best pancake stack ever. 


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

Mille Crepe Cake with a Banana, Peanut Butter and Yacon Syrup

MILLE CREPE CAKE WITH A BANANA, PEANUT BUTTER & YACON SYRUP

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Ingredients


For the crepes:

50g wholemeal/ buckwheat flour (I wouldn’t advise coconut flour as it would change the consistency too much)

2tbsp sweetener (I used yacon syrup)

1tsp vanilla extract

1 whole egg (Vegan substitute: flax egg)

½ large banana, mashed

200ml unsweetened almond milk

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For the drizzle:

1½ tbsp yacon syrup

½ large banana, mashed

2tbsp chocolate peanut butter (can substitute with original peanut/ almond butter)

1tbsp Naturya chocolate blend

2-4tbsp boiling water (add one tablespoon at a time, stir and check for desired consistency)

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Instructions
  1. Combine all the ingredients for the crepes in a medium-sized bowl and whisk until the batter is smooth and free from lumps. (Note: the batter should be thin.)
  2. Drizzle a small-medium saucepan with a drop of Mellow Yellow cold-pressed rapeseed oil and place on a low-medium heat.
  3. Once the crepe batter is ready, pour some of the batter (I use 3 flat tablespoons but it will vary depending on the size of your pan) onto the centre of the pan, while swirling the pan in a circular motion, to cover the base and make a thin crepe. When golden on top and the edges of the pancake are peeling upwards, flip the crepe. Remove when cooked, placing the crepe on a small plate and repeat the cooking instructions with the remaining batter.
  4. While the crepes are frying, combine the drizzle ingredients in a small bowl and mix well until the drizzle is smooth. (Note: Use more water only if needed to create a runny drizzle.)
  5. Once all your crepes have been cooked, cut the crepe stack vertically down the middle and layer one half on top of the other half. (Note: You can transfer the half to a clean plate to satisfy another hungry tummy!)
  6. Drizzle the syrup/ sauce over the crepe stack(s) and top with extra sliced bananas, fresh fruit, WheyHey protein ice cream and chocolate mulberries.

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Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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Red Velvet Pancakes with a Cream Cheese Drizzle

RED VELVET PANCAKES
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Ingredients

For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

1tbsp natural yoghurt

1tsp baking powder

1 mashed banana

1 egg (vegan substitute: flax egg)

200ml beetroot juice

1tbsp stevia/ sweetener


For the Cream Cheese Drizzle:

100g quark

1tbsp cream cheese

1tbsp stevia/ sweetener

2tbsp almond milk (add more if a thinner drizzle is required)


Method:

  1. Combine pancake ingredients in a medium-sized bowl. Slowly whisk well until smooth.
  2. Heat a non-stick pan over low-medium heat and add some oil to lightly grease pan. Pour 2 tbsp of batter onto the pan and spread out gently by making a circular movement with your wrist, shaping into a round pancake shape.
  3. When the underside is reddish-brown, gently flip with a spatula and cook until reddish-brown.
  4. Repeat with remaining batter.
  5. Whilst cooking the pancakes, prepare a wide shallow dish with the cream cheese drizzle by simply mixing all of the ingredients.
  6. Once each individual pancake is cooked, place onto a serving dish and stack on top of another.​
  7. When finished with the pancake stack, drizzle over with the cream cheese sauce and top with grated chocolate/ chopped up chocolate pieces.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

Strawberry Shortcake Pancakes

STRAWBERRY SHORTCAKE PANCAKES

 

Ingredients:

1/2 cup chopped strawberries

1/3 cup whole wheat flour

2 tbsp coconut flour

2 tbsp rolled oats

2/3 tsp baking powder

1/8 tsp salt

1/2 tsp pure vanilla extract

1 tbsp stevia

1 tbsp agave nectar

1/3 cup water 

optional: 1tbsp cocoa powder 

  

Instructions:

1. Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low heat, flipping each pancake once.
2. Stack them up and top with chopped fruit, syrup or some yoghurt.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

Peanut Butter Cup Pancakes

PEANUT BUTTER CUP PANCAKES

For the Chocolate Batter:

1/4 cup flour of choice

1/4 tsp baking powder

1 tbsp cacao powder

1/3 of a banana, mashed or 1tbsp bramley apple sauce

1/2 tsp vanilla extract

1/4 cup milk of choice (I used coconut milk)

1 egg white or sub. 1 flax egg for vegan pancakes

 For the Peanut Butter Batter:

4 tbsp flour of choice

1/4 tsp baking powder

1 tbsp peanut butter

1 tsp maca powder

1/3 of a banana, mashed

1/2 tsp vanilla extract

2 tbsp milk of choice

1 tbsp egg whites


Method:

  1. Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the above ingredients into 2 separate mixing bowls to create your two batters.
  2. Turn the heat down to low and pour 3 flat tbsps of the chocolate batter onto the pan. Immediately pour 1tbsp of the peanut butter batter directly in the middle of the chocolate pancake. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter.
  3. Stack up pancakes and top with chopped fruit/ bars and drizzle with a chocolate sauce for the best pancake stack ever.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x