Breakfast, Collaboration Recipe

Strawberry Cheesecake Pancakes

Using Mylkplus Strawberry Cheesecake Cashew Nut Mylk

Happy Sunday Peeps!! Hope you’re all having a fab weekend in the glorious sunshine! About time too!! I have got a yummy pancake recipe for you today using juicy strawberries and my favourite ever dairy-free milk – Mylkplus Strawberry Cheesecake Cashew. And it really does taste as good as it sounds! As much as I love drinking a whole bottle on it’s on own, I had to make something with it, and as I haven’t got a pancake recipe on the blog yet, why not make strawberry pancakes!

You’ve got to try this guys! Tastes insane and makes pretty good pancakes too!

If you didn’t already know, I am officially a member of the Mylkplus Sass Squad, which means all of you lucky people can get 20% off any online order at mylkplus.com. This discount includes BOTH flavours, the Strawberry Cheesecake Cashew and Salted Honeycomb Hazelnut (also lush), PLUS the super sassy merch as well. I really am spoiling you! Just pop in the code ELBAE at the checkout to qualify for this epic 20% discount.

Two delicious gourmet flavours

Besides from tasting like delicious gourmet flavoured milkshakes, they are so healthy too! 100% vegan and dairy-free, refined sugar-free, gluten-free, higher nut content than most nut milks (3 X higher than the leading brand to be preciseπŸ˜‰), free from artificial flavourings and fortified with calcium and vitamin D. That’s a big tick in several boxes for me! Check out my Mylkplus page for more info about the brand and some yummy recipes I’ve created using it!

Also cannot contain my excitement to meet the founder of the brand NEXT WEEK at the Allergy & Free From Show in London. She’s such an inspiration to me in so many ways. Buzzing!!!

SO ARE YOU READY FOR YOUR PANCAKE DREAMS TO COME TRUE. I THINK MY CAPS LOCK BUTTON IS STUCK, I AM TOO EXCITED

So many heart-eyes emojis

I am so happy I’ve managed to create a pancake recipe which is vegan, egg-free, gluten-free, refined sugar-free and actually WORKS!!! Go me!!

The dry ingredients consist of ground oats (made by blending regular oats), self raising flour (I use a gluten-free one), baking powder to make them fluffy and chia seeds to help thicken the mixture. To that I add maple syrup, vanilla extract and the mylk blended with some strawberries for an even strawberrier flavour! Then all it takes is a quick fry on both sides for a few minutes and voilΓ , you have your pancakes, ready to demolish in 30 seconds flat!

Go and get yourself some strawb cashew Mylkplus so we can all make these! Hope you love them!

Best mylk everrrrrr

Ingredients

Makes about 14 small pancakes

60g Oats
60g Gluten-Free Self-raising flour
ΒΌ tsp Baking powder
2 tsp Chia seeds
1 tbsp Maple syrup
1 tsp Vanilla extract
160ml Mylkplus Strawberry Cheesecake Cashew Mylk
250g Fresh Strawberries, roughly chopped

Method

  1. Start by blending your oats into a flour using a standard blender.
  2. Transfer to a bowl and add the flour, baking powder and chia seeds. Mix until combined.
  3. Next, add the mylk to the blender (no need to wash) along with 180g of the strawberries. Blend until smooth.
  4. Add the maple syrup and vanilla to the dry ingredients. Then add about half of the strawberry mylk and mix together.
  5. Keep adding the mylk a bit at a time until you have a thick batter which still has enough liquid to be absorbed by the chia seeds. You might not need all of the mylk (I like to drink what’s left over), but check the consistency before you start frying.
  6. Leave to sit for a few minutes to thicken.
  7. Heat a large non-stick frying pan on a medium heat. The trick to making perfectly cooked pancakes is to not let the pan get too hot but still warm enough to set and brown the pancakes on the outside.
  8. Pour or spoon the mixture into the pan, making them into circles as quickly as possible. Take the rest of the chopped strawberries and press a few pieces into each pancake.
  9. Fry on each side for about a minute. Bubbles/ little holes will start to form on the outside and that’s when you know to flip them!
  10. Repeat until all the batter is gone!
  11. Stack em’up and top with whatever your heart desires!

TIPS

  • Drizzle over maple syrup and serve with strawberries, coconut yogurt and a glass of strawberry cashew milk! #winningatlife
Soft, fluffy, strawberry flavoured, dripping with maple
PANCAKE GOALS

Making these pancakes? I’d love it if you tagged me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below! Share and make with family and friends to spread the pancake love! Don’t forget you’ve got a 20% discount on the Mylkplus website using my code above. Thanks guys, have a great week. I’ll be back next weekend with another recipe!

Ellie
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Breakfast

Orange, Ginger & Almond Granola

Hey Guys! Hope you’ve had an awesome week! It seems like summer has finally arrived and it’s going so fast! We only have one week left of June! MADNESS!!!

I thought I’d share another really simple recipe with you guys this weekend and one which I absolutely love and can’t stop eating – orange, ginger and almond granola. That flavour combo tho. So heavenly! Orange flavoured granola is so so yum with the crunch of the roasted almonds and the warmth of ginger. Honestly, I don’t think you can imagine how good it actually is. AND the aromas wafting around your kitchen will make you want to keep baking it forever!

Orange flavoured oats, crunchy almonds and sunflower seeds, crispy coconut chips and warming ginger spice.

Orange flavoured granola is so so yum

I love making my own granola as I find shop brought ones far too sweet and it’s really difficult to find gluten-free and refined sugar-free granolas which aren’t ridiculously expensive!

What you sayin?

It’s so easy too, just combine all of the ingredients together, pour on a baking tray and whack in the oven until golden. It’s vegan (obvs!), gluten-free (using gluten-free oats) and naturally sweetened with a splash of maple syrup. You’ll need the 8 basic ingredients below to make it and 45 minutes of your time!

Hope you love it as much as me!! 😊

Ingredients

Makes 1 large jar

300g Oats (gluten-free if desired)
100g Coconut oil, melted
Β½ -1 tbsp Maple syrup (depending on how sweet you like it)
Zest of 1 large orange & 2 tbsp of the juice
90g Almonds, chopped
4 tsp ground ginger
60g Sunflower seeds
30g Coconut chips

The mix before baking. Can you see the flecks of orange zest!

Method

  1. Preheat the oven to 160 C fan.
  2. Grease and line two baking trays with baking parchment.
  3. Add the oats, orange zest, almonds, sunflower seeds and ground ginger to a large mixing bowl and mix thoroughly.
  4. Melt the coconut oil in a saucepan over a low heat and add the orange juice.
  5. When melted, pour into the mixing bowl, followed by the maple syrup.
  6. Mix everything together really well so that all the oats are coated in the coconut oil.
  7. Pour onto the lined baking trays, about half the mix on each tray and spread out evenly.
  8. Bake in the oven for 40 – 45 minutes until golden brown and crisp, stirring the mix every 5 – 10 minutes to ensure it bakes evenly and doesn’t burn around the outside.
  9. For the last 10 minutes of baking, sprinkle the coconut chips on top and return to the oven.
  10. Remove from the oven and leave to cool completely (without trying to eat it all!).
  11. Store in an airtight container or jar in the cupboard for a few weeks!

Enjoy with your fave dairy-free milk, coconut yogurt, sprinkle over porridge or as a yummy snack on it’s own!!

With hazelnut milk and satsuma segments
So easy, so healthy, so yum

If you’re making this beauty, then don’t forget to tag me on Instagram,Β FacebookΒ orΒ TwitterΒ and let me know what you thought in the comments below! Share this recipe with all your granola loving friends too! Thank you so much! More recipes coming soon!

Ellie
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