High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
Carrot cake waffles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour 1/2 cup whole wheat flour 1 cup rolled oats 1 scoop of you favourite protein powder 1 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup shredded carrots 1 very ripe banana 1 1/4 cup soy milk 1 tsp vanilla extract 1/4 cup chopped walnuts 1/4 cup diced raisins serve with walnuts fresh fruit Method Add the flours to a bowl, then add the oats, baking powder, protein powder, spices, and salt and mix well. Then mash the banana, milk, carrots and vanilla. Add the wet into the dry and mix well, fold in the walnuts and raisins. Spray your waffle maker with non-stick spray and add 2-3 tbsp for each. Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts. Photo Gallery Hope you love these fluffy and protein-packed waffles! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
Milk tart pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF) 1/2 cup self-rising or ground oat flour 1/4 cup brown sugar 1 tsp baking powder 1/4 ts baking soda pinch of salt 1 tsp cinnamon 1 1/4 (more if needed) cups of plant-based milk 1 tsp apple cider vinegar 1-2 tbsp coconut oil Milk tart filling 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/3-1/2 cups syrup or brown sugar 1/2 cup cornstarch 1 tsp vanilla extract pinch of salt cinnamon sugar Method For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top. Photo Gallery Hope you love these fluffy and wholesome pancakes with a SA twist! M*
Ombre protein pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup self-rising flour (sub half with oat or wholewheat flour) 1 heaped scoop of chocolate protein powder 1 cup milk (more if needed) 1 tbsp apple cider vinegar 1/4 cup coconut oil 1/4 cup syrup or sugar Cacao powder 1 1/2 tsp baking powder Pinch of salt Syrup to serve Berries to serve Method Add the flour, protein powder, baking powder, and salt to a bowl. Add 1 tsp cacao powder to darken the first pancake, add the milk, oil, apple cider vinegar, and syrup, and mix well until you have a smooth batter. Heat a pan, add some oil, and add about 1/4 cup for each pancake, darken the pancakewith more cacao powder as you go along and all of the batter is used up.3. Serve the pancakes with syrup and fruit! Photo Gallery Hope you love these YUMMY pancakes! M*
Ombre crepe cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self-rising flour or sub-half with healthier flour like wholewheat/buckwheat/ oat 1tsp baking powder 2 ¼ cups plant milk 2 tablespoons neural Oil 2-4 tablespoons Sugar 1 tablespoon Vanilla Pink food coloring Cream cheese or whipped cream frosting Fresh strawberries Icing sugar Method 1. In a large mixing bowl, add flour of your choice, baking powder, vanilla, sugar, oil, and milk (all at room temperature).2. Whisk vigorously until the crepe batter forms, with no lumps.3. Warm a non-stick pan under medium/high heat.4. Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible.5. Brown 2-3 minutes on one side. You know it’s ready to flip the crepe when the bottom is getting crispy and unsticks by itself. 6. Add coloring as dark as you want to each crêpe batter, layering as you go. Let the crepes cool before decorating. 7. Let it cool before frosting, add sliced strawberries as you see fit! Photo Gallery Hope you love this super easy and pretty crepe cake! M*
Chocolate caramel pancakes
Chocolate caramel pancakes is the only way to do the weekend right! Finally the brunch spots has started to open up again and even though you get to make the perfect pancakes at home with this recipe, i can’ wait to get out! Pancakes has been part of our confinement routine and i’d like to keep this routine going, because life without pancakes certainly seems pretty dull!
Salted caramel gingerbread pancakes
Salted caramel gingerbread pancakes are a festive treat to try out this week before all the Christmas spoils. the decadence continues starting now with these pretty pancakes! Apart from all the festive cookies that I have been baking, these pancakes have been the cherry on top!
Malva pudding pancakes
Malva pudding pancakes are LIFE! Gimme pancakes any day, but oh Malva Pudding pancakes are just absolutely amazing! These pancakes are made out of a South African dessert that all South Africans and others that have had the privilege to taste, adore! It’s like caramel, moist, can’t stop eating amazing.