Chocolate and banana pancakes
1 large banana
Pinch of baking powder
1 tbsp Meridian Cocoa & Hazelnut Butter (plus extra to serve)
1 Mash the banana into a purée. Beat the eggs, then stir them into the mashed banana, along with a pinch of baking powder.
2 Heat a non-stick pan and use ¼ of the mixture to make each pancake. Spoon into circles or use a heart-shaped mould. Add several drizzles of Meridian Cocoa & Hazelnut Butter to the pancake once it’s in the pan, then swirl with the tip of a knife before the mixture sets.
3 Cook for 2-3 mins on each side, on a medium-low heat, then serve immediately with berries and extra nut butter, if desired.
For more recipe ideas, visit meridianfoods.co.uk
Oven-baked almond pancakes
3 dried figs
30g plant-based margarine
300ml Provamel Almond Unsweetened Drink
200g wheat flour
1 tbsp soya flour
50g ground almonds
1 tsp baking powder
200g Provamel Soya Almond Yogurt Alternative
1tsp ground vanilla
Pinch of cinnamon
¼ tsp ground cardamom
200g raspberries, strawberries or mixed berries
1 Preheat the oven to 200°C. Heat an ovenproof pan in the oven.
2 Purée the figs and plant-based margarine with the almond drink. Add the flour, soya flour, ground almonds and baking powder to make a dough. Stir well.
3 Remove the baking pan from the oven, add the margarine mix, then give the pan a quick shake so it melts and spreads.
4 Pour in the dough mixture, then bake for around 10 mins on the middle rack.
5 Mix the soya-almond yoghurt alternative with the vanilla, cinnamon and cardamom to make a cream.
6 Before serving, heat the pancakes in the pan, then garnish with the berries and cream.
125g plain flour
2 tbsp soya flour
Pinch ground turmeric
¼ tsp salt
400ml Provamel Soya Unsweetened Drink
2 tbsp sunflower or rapeseed oil
75ml agave syrup
Juice of half a lemon
Additional oil for frying
1 Whisk together the flours, turmeric, salt and soya drink, until a smooth batter is formed. Stir in the oil.
2 Use the mixture to prepare thin crêpes in a hot, lightly oiled, frying pan. Keep them warm in the oven.
3 Peel the oranges and segments, then remove the membrane. Cut into chunks.
4 In a small pan, bring the agave syrup and lemon juice to the boil. Remove from heat, then add the orange chunks.
5 To serve: place a crêpe on a plate, add a couple of spoonfuls of the orange sauce in the middle, then fold over the crêpe. Serve warm.
Tip: the batter and the orange sauce can be pre-prepared the day before, then re-heated before serving.
Visit provamel.com/uk for more recipe ideas