cacao cranberry pancakes

 

recipe (makes about 12,serves 2 persons)

 

• 1 big cup whole wheat flour

• 1 big cup soy milk
• 1 sachet baking powder
• a handful of dried cranberries

 

directions

1. Add flour, milk, baking powder and dried cranberries into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/12 (a heaped tablespoon) of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with chia gel, hazelnut crocant, banana coins and agave syrup

 

vanilla maca hazelnut pancakes

recipe (makes about 10 pancakes)

• 1 cup whole wheat flour
• 1 cup soy milk
• 1/2 sachet vanilla sugar
• 1 tsp maca powder
• 3 tbsp crushed hazelnut
• 1 sachet baking powder
• a handful of dried cranberries

directions

1. Add flour, milk, vanilla sugar, maca powder, crushed hazelnut, baking powder and some dried cranberries into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/10 of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with cranberry-sauce, banana coins and frozen raspberries

double chocolate maca pancakes

There is nothing better then having pancakes for breakfast in the morning. In instagram (http://instagram.com/thesaltypanther) I told you about the secret ingredient I am using to get thicker pancakes. Well, the answer is super easy. It's baking powder. Normally I used 3/4 - 1 sachet of baking powder, but this time I thought 'what is gonna happen when I use more?'. The answer is: You get thicker pancakes! :)
So try it out. Try to use a little more then you normally do and look how they turn out. If there is no difference, add more baking powder the next time until they get really thick and fluffy. Happy thursday everyone!

 

recipe (serves 1 person)

• 1 cup whole wheat flour
• 1 cup soy milk
• 3 tbsp cacao powder
• 1 1/2 sachet baking powder
• 1 tsp maca powder
• chocolate sprinkles

directions

1. Add flour, milk, cacao powder, baking powder, maca powder and some chocolate sprinkles into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/8 of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with banana, fig, some vanilla yoghurt and chocolate sprinkles.

dairy free banana bread

recipe

• 200g whole wheat flour
• 3 heaped tsp baking powder
• 50g sugar
• 3 tsp cinnamon
• 2 ripe bananas, mashed
• 65g olive oil
• handful of walnuts and cranberries

directions

1. Preheat oven to 200°
2. Combine flour, baking powder, sugar and cinnamon in a bowl
3. In a seperate bowl mash bananas and add olive oil
4. Mix dry ingredients with wet ingredients, stir and refine with walnuts and cranberries
5. Bake in a greased baking dish for 20 minutes
6. Check and if bread is browning, cover with foil for another 40 minutes
7. Allow to cool before slicing

 

zucchini-accordion with beetroot-eggs

First attempt of doing this special dish and it worked out so well. I'm still stoked at how crazy these eggs look. When you're eating them, you can even slightly taste the beet.
I put my eggs in a water-and-beet-powder-mixture. Alternatively you can also cook, peel and mash real beetroot and after adding some water to it, put in the eggs. But I prefer the beetroot-powder version, just because it's so much easier. Scroll down for the recipe.

recipe (serves 1 person)

• 1 medium zucchini
• 1 slice low-fat mild cheese
• olive oil
• sea salt and black pepper
• 2 free range eggs
• hot water
• 1 tsp beetroot powder

directions

1. Preheat oven to 190°
2. Cut zucchini into regular intervals (but don't knife through)
3. Slice cheese in small cubes and add into the cuts
4. Spread olive oil, salt and pepper over zucchini
5. Put in oven on 190° for 45-50 minutes
6. In the meantime boil water in a small pot
7. Cook eggs for about 8 minutes
8. Combine hot water and beetroot powder in a small bowl
9. Peel the eggs and put in 'beet-water'
10. When zucchini ready, take eggs out and cut in half

cinnamon maca oatmeal

-good morning, have a lovely sunday-

recipe (serves 1 person)

• 125ml hot boiling water
• 125ml soy milk
• enough oats to cover the liquid
• 1 tsp maca powder
• 1 tsp cinnamon
• 100ml vanilla yoghurt
• 1 fig

directions

1. Combine water, milk and oats until you get a creamy mixture
2. Add maca powder and cinnamon and stir to combine
3. Top with yoghurt and fig. Enjoy!

herbal-broccoli-pancakes

Theeeese pancakes, oh my!
I didn't have a sweet tooth this morning, so I decided to do some savoury pancakes instead.
They were utterly delicious and in combination with vanilla apple sauce just devine.

recipes (serves 1 person)

• 1/2 cup whole wheat flour
• 1/2 cup unsweetend soy milk
• 1/2 sachet baking powder
• 4 tsp herbs
• grated broccoli florets from 1/2 broccoli

directions

1. Combine flour, milk and baking powder in a bowl
2. Add herbs (I use frozen 'garden herbs' by Iglo)
3. Grate broccoli florets and add to the mixture
4. Heat olive oil in a non-stick frying pan and turn down on medium high heat when hot
5. Drop in a small amout of your batter
4. As soon as little dimples with holes show up, flip over
5. Cook on the other side for one minute
6. Repeat until no batter is left
7. Enjoy your delicious pancakes with a soft-boiled egg and apple sauce.

 

+
+