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Vegan Pancakes with Maca Maya, Strawberries & Hazelnuts

January 12, 2018











If there were ever a meal that one could have for breakfast, lunch and dinner every day of the week, it would be pancakes.


I mean, Jack Johnson even sang out about it (except we've swapped his bananas for antioxidant rich strawberries).


The flavours and toppings are endless and they just give you that warm, content feeling inside!


These pancakes are Vegan (so naturally dairy free) and we topped them off with skinny scoop's Maca Maya, fresh strawberries and chopped hazelnuts.


The original recipe contains gluten, but I have added some substitutes for you if you are gluten intolerant. 


This recipe is based on the Spelt Vegan Pancakes by The Minimalist Baker - she truly has some beautiful Vegan recipes and whenever I'm lacking inspiration, I head on over to her page.



V E G A N  P A N C A K E S  W/  M A C A  M A Y A  

serves 2


1 flax egg ( 1 Tbsp flaxseed meal + 2 1/2 Tbsp water) or 1 large regular egg if not Vegan

1 Tbsp coconut oil, melted, plus extra for frying

1 Tbsp organic maple syrup

1 tsp GF baking powder

Pinch of rock salt

1 cup almond milk (unsweetened is best)

1/4 cup wholewheat flour OR 1/6 cup GF flour mix

3/4 cup spelt flour OR 3/4 cup brown rice flour OR 3/4 cup quinoa flour

2 Tbsp GF rolled oats


To serve:


1 x 175ml skinny scoop's Maca Maya frozen dessert

1/2 cup fresh or frozen strawberries, thinly sliced

1/4 cup roughly chopped hazelnuts, lightly toasted


1. Place flax egg ingredients into a mixing bowl, whisk to combine, then allow to sit for 2 minutes. Then add coconut oil, maple syrup, baking powder and rock salt. Whisk to combine.

2. Add almond milk and whisk once more until well combined.

3. Add the rest of your ingredients and stir in until just combined - do not over mix this otherwise your pancakes will lose volume and be too thin.

4. Allow to rest for 15 minutes. This is a good time to take the ice cream out of the freezer and prepare your strawberries and toasted hazelnuts.

5. Add some coconut oil to a large non-stick pan or skillet and preheat. 

6. Once the pan is hot, add a quarter cup of batter to the pan. You should come out with 6 pancakes in total. Once the pancake starts bubbling and the edges look a bit dry, flip it to cook the other side for another minute. 

7. Repeat this process until all the batter is done.

8. Serve immediately with frozen dessert, berries and hazelnuts.


TIP: You can also add dark chocolate chips plus 2 tsp raw cacao to your batter  for a double chocolate pancake!


FOOD STYLING: Megan Daniels

RECIPE & PHOTOGRAPHY: Gabriella Esposito





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