PANCAKE RECIPE
– 3 cups wholewheat flour
– 2 & 3/4 cups almond milk
– 2 tsp cinnamon
– 1/4 cup coconut sugar
– 3 tsp ground flax/flax flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tbsp olive oil / melted coconut oil
Add all to a blender or bowl and mix/blend until smooth. Fry on medium heat in some vegan butter, on a non stick pan
BEAN CHILI
– 1 diced green pepper
– 2 diced paprikas or 1 diced red pepper
– 3 fresh chilis, roughly chopped
– 1 diced red onion
– 1 tbsp olive oil
– 2 diced zucchinis
– 1 tsp crushed garlic
– 1 can red beans, rinsed and drained
– 1 can black beans, rinsed and drained
– 3 cups homemade napoli sauce (i have a recipe for this on my instagram)
– 2 Tbsp coconut sugar
– 2 Tbsp fruit chutney
– 1 tsp cayenne pepper
– 1 tsp paprika
– 3 tsp salt
– 4 Tbsp fresh lime juice
In a pan heat the 1 tbsp of olive oil. Add the diced onion, chilli and garlic. Fry for a moment and then add the diced pepper, paprika and zucchini. Fry until cooked
Rinse and drain the beans. Add the can of black beans and the can of red beans. Stir and then add the napoli sauce
Add in the coconut sugar, paprika, cayenne pepper, salt, chutney and fresh lime juice
Let simmer until the sauce has reduced a little and the chilli is thick and delicious
Serve over baked potatoes, baked sweet potatoes, rice, couscous or quinoa
I love topping this dish with some avo, it is delicious!
INSTAGRAM: @jordyns_channel
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