In a large bowl whisk together the flour, protein powder , baking powder, baking soda and salt.
Whisk together the milk and lemon juice.
In a liquid measuring cup or bowl whisk together the yogurt , vanilla extract, melted butter, sugar and lemon zest.
Then whisk the milk mixture into the bowl with the yogurt mixture .
Gently fold the wet ingredients into the dry ingredients.
Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
Repeat with the rest of the batter.
Chocolate pancakes
Ingredients
2 Tbsp. Flaxseed Meal ground
5 Tbsp. Water
1½ cup Milk
2 Tbsp. Apple Cider Vinegar
2 cup Oat Flour
¾ tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
4 Tbsp. Sugar
⅓ cup Protein Powder
2 Tbsp. Cocoa Powder
½ Tbsp. Vanilla
1 Banana smashed
Instructions
In a small bowl mix together flaxseed meal and water. Allow to set for at least 5 minutes.
In a liquid measuring cup stir together milk and apple cider vinegar and allow to set for at least 5 minutes to make non-dairy buttermilk.
In a medium mixing bowl stir together flour, salt, baking soda, baking powder, sugar, cocoa powder, and protein powder.
After 5 minutes, mix the flax egg with the non-dairy buttermilk, mashed banana, and vanilla.
Pour the wet ingredients into the dry ingredients bowl and mix together until combined. Allow the mixture to rest 15-30 minutes.
Once the batter has rested, heat a non-stick skillet over medium heat with vegan butter. Use a ¼ cup measuring cup to scoop about a quarter cup of batter into the skillet. Let the batter cook for about 2-3 minutes or until bubbles form at the top.
Start by making the pancake batter. Whisk together the plain flour, cornflour , chickpea flour and salt in a bowl.
Gradually whisk in the milk, a little at a time to avoid lumps, then whisk in the oil.
Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).
Gently fry the chopped onion in the butter until it is soft then add the sliced mushrooms, crushed garlic and dried herbs , sun dried tomatoes and continue to cook until the mushrooms are soft.
Add the spinach and cook until it has wilted then season well with salt and pepper.
To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil.
Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.
Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.
To serve, spread some of Parmesan cheese generously over one half of the crepe, top with some of the mushroom spinach mixture and feta cheese , fold in half and eat right away.
To prepare Fusion Wrap Recipe (Mixed Vegetables Wrapped In Tortilla), heat one tablespoon olive oil in a pan.
Add thinly sliced onion and garlic paste,saute them for few seconds.
Now add yellow and green bell peppers and saute them properly but don’t overcook them.
Now add carrot, boiled yellow corn and deseeded tomatoes and saute it for couple of minutes.
After few minutes,add mashed potato and mix it well and let it cook for one more minute.
Add crushed black pepper, Italian pizza seasoning ,chilli flakes and ketchup. Add salt to taste. Mix everything well.
Now turn off the flame, and transfer the mixture in a bowl and let it cool down.
To make the wrap, brush tortilla on both sides with a teaspoon olive oil and heat them on a pan or skillet.
Take tortilla off the heat and apply a thin layer of mayonnaise, place a lettuce leaf and now add filling. Top it with some grated cheese.
Wrap Fusion Wrap Recipe (Mixed Vegetables Wrapped In Tortilla) with more tomato sauce as it is.
2nd version
INGREDIENTS
Veggie Greek Wraps
1 1/2 cups chickpeas, drained and rinsed (option to leave skin on or off) 1 tsp extra-virgin olive oil 1 tsp paprika 1/2 tsp cayenne pepper Pinch salt 1/2 cup lettuce, chopped 1 tomatoes, sliced 1/4 cup red onion, diced Tortilla or lettuce wrap
Tzatziki Sauce
1/2 organic cucumber 1 1/2 cups Plain Yogurt (regular or coconut yogurt) 2 tbsp garlic, minced 1 tbsp fresh dill, chopped 1 tbsp extra-virgin olive oil Juice from half a lemon
INSTRUCTIONS
Preheat oven to 350 degrees F.
On a baking sheet, add chickpeas, olive oil, paprika, cayenne pepper and salt. Place in oven for 25 minutes.
In the meantime, cut the ends off the cucumber, slice it in half and remove the seeds with a spoon or melon baller. Finely grate cucumber with skin on. Place grated cucumber in cheese cloth and squeeze out excess moisture.
Add strained cucumber, yogurt, garlic, dill, olive oil and lemon juice to a small bowl and mix.
Once chickpeas are done roasting, make a wrap using a tortilla or lettuce wrap and add tomatoes, cucumber, red onion, roasted chickpeas and tzatziki sauce.
Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
Add the diced tomatoes, beans, sugar, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
Add spinach and boiled pasta shells. Let cook until the desired consistency is achieved .
Love and Lemons 