Single serve protein chocolate chip cookie

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INGREDIENTS:

  • 2 tbsp buckwheat flour

  • 1 tbsp vegan vanilla protein powder

  • 1/2 tsp baking powder

  • 3/4 cup plant milk

  • 1 tbsp peanut butter

  • Vanilla essence, to taste

  • Maple syrup, to taste

  • Salt

  • Vegan chocolate drops

INSTRUCTIONS:

  • Pre heat oven the oven on 180°C

  • In a bowl, mix together all the dry ingredients (buckwheat flour, protein powder, baking powder, salt)

  • In a seperate bowl, mix together all the wet ingredients (maple syrup, vanilla essence, plant milk, peanut butter)

  • Combine 2 bowls and knead it all together until it forms a sticky dough and roll it in a ball

  • Line out a baking tray and press the ball out to it’s desired shape

  • Top with vegan chocolate drops

  • Bake for 10 minutes on 180°C in the oven

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Blueberry vanilla protein baked oatmeal

 
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INGREDIENTS:

  • 1/2 cup (35G) rolled oats

  • 1/4 cup (65ml) plant based milk

  • 1 banana, smashed

  • 1 tbsp soy yoghurt

  • 2 tbsp vegan vanilla protein powder ( I used Garden of life)

  • 1 tsp baking powder

  • 1 tbsp flax meal

  • 1 tbsp pumpkin seeds

  • Dash of cinnamon

  • Frozen blueberries

  • Peanut butter as topping

INSTRUCTIONS:

  • Pré heat the oven on 200°C / 392°F

  • In a bowl, whisk all the wet ingredients together (smashed banana, plant based milk, soy yoghurt)

  • Add in dry ingredients (rolled oats, protein powder, flax meal, baking powder and cinnamon), Whisk it all together.

  • Gently fold in pumpkin seeds and frozen blueberries.

  • Grease a small spring form with coconut oil and pour the mixture into the spring form.

  • Bake at 200°C / 392°F for 30-40min or until the top is slight brown.

  • Remove from the oven and let it cool down for 10min.

  • Drizzle some peanut butter and serve. Enjoy!

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Blueberry vanilla pancakes

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INGREDIENTS:

  • 1/2 Banana

  • 50g oats

  • 1 tbsp Spelt flour

  • Drop vanilla essence

  • 1 tsp baking powder

  • 120ml plant based milk (2 x 1/4 cup)

  • Drop maple syrup

  • 1 tsp Cinnamon

  • 1 cup fresh/frozen blueberries

  • Coconut oil

INSTRUCTIONS:

  • In a blender, blend all of the ingredients except for the blueberries until it forms a smooth batter

  • Add in the blueberries and gently mix it together

  • Heat a lightly oiled (coconut oil) large skillet over medium heat

  • Once hot (continue cooking over medium heat, if skillet seems to be too hot, reduce heat), poor or scoop the batter onto skillet. (approx. 1/4 cup). Cook until surface of the pancakes have some bubbles and the edges are starting to appear dry. Gently flip the pancake and cook until the underside browned.

  • Transfer the cooked pancakes to a plate, continue cooking until all batter is used up.

  • I love having these with some extra maple syrup and cinnamon but these pancakes are delicious just on their own as well! Top with what your heart desires.

When making one of my recipes, don’t forget to tag me in your creations! @jelkalepever

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