Soufflé Coconut, Chocolate & Raisin Marble Pancakes

This morning, I woke up thinking of what to do with my leftover coconut from my Sunday rice and my chocolate leftovers. I wanted to just eat the chocolates and coconut with a hot cup of coffee as it was a chilly Monday morning but I quickly changed my mind when I remembered I also had coconut milk and I immediately got this inspiration to try out an experiment. It really tasted way better than I expected and I'm super happy about it!! So, I used whole grain wheat which is healthier  but you can switch it with the regular flour. 

INGREDIENTS

. 1 cup of whole grain wheat flour

. 1 cup grated coconut

. 1 cup coconut milk

. 1/2 cup unsweetened cocoa powder 

. 1/2 cup raisins (presoak in warm water        before you start to soften it)

. 1/2 cup of water if it's too thick 

. 3Tsps honey, sugar or dates syrup

. 1tsp baking powder 

. 1Tsp vanilla powder

. 1tsp salt

. 1Tsp melted butter

. 2 large eggs 

. Oil for pan brushing 

PROCEDURE 

1) Soak the raisins in warm water and set.      aside.

2) Grate the coconut and set aside

3) Separate egg whites from the yolks. Set      the egg whites aside without whisking.        them.

4) In your mixing bowl, place the yolk and       whisk. 

 5) Add the coconut milk, grated.                        coconutvanilla powder, honey or sugar,      salt, baking powder, melted butter and.        mix.

6) Add flour bit by bit whisking to avoid.          lumps. Add the water from the.                    presoaked raisins and more water if it's.      too thick. 

7) Whisk egg whites until fluffy and.                 doubled in size.

8) Pour the whisked egg whites into the.         batter and mix slowly. Don't over mix.

9) In another bowl, divide the batter in.           either halves or as you like.

10) Add the cocoa powder to one of the.           halves. Taste both batters for.                       sweetness and adjust where.                         necessary.

11) To make the marble, pour a little of        each of the batters in the pan as you.      fry. Half of coconut batter and half of.   cocoa batter. Add a few pieces of raisin to each scoop as you fry. Cook for bout 3-5mins on each side. Do the same with the rest of the batter. 

 It has a super strong coconut and chocolate taste. Enjoy!

SOUFFLÉ CHOCOLATE, PEANUTS & RAISINS PANCAKES

Chocolate is so loved by millions around the world and we can't seem to get enough of it. We have it in our beverages, biscuits, breads, cakes, pastries and even alcohol. Lately, I've become obsessed with experimenting flavors on pancakes and none has gone wrong so far. So, I thought to myself, 'why not do this for the chocolate culture'?. 'What's the worse that can happen?'. I've come up with a reality simple and easy recipe you can recreate. Enjoy!

INGREDIENTS

. 2cups flour 

. 1 1/2 cups unsweetened cocoa powder or 3 sachets of any beverage 

. 1 cup raisins (soak in warm water for 30mins before prep)

. 1 cup peanuts

. 1 cup liquid milk or 2-3 sachets milk powder 

. 1 cup of water 

. 1/2 cup honey

. 2 large eggs or 3 small ones 

. 1Tbs butter (Optional. I didn't use any)

. 1tsp baking powder 

. 1Tbs chocolate essence/flavor 

. 1Tbs browning if you want a really dark batter. ( I didn't use any)

. 1tsp salt

. Oil for frying 

PROCEDURE

1) Melt butter and set aside  

2) Separate egg whites from the yolks 

3) Pour the egg whites in your mixing bowl and whisk until doubled in size and creamy. 

4) Add in the yolks, melted butter, water and mix 

5) Add flour bit by bit whisking thoroughly after each add to avoid lumps. Batter should be smooth, fluffy and lump free.

6) Add the cocoa powder, 3Tbs watet,baking powder and salt. Whisk to combine.

7) Add the milk, chocolate essence, browning, raisins, liquid from presoaked raisins, peanuts and honey. Mix till combined. 

8) Taste and adjust sweetness and the batter is ready

9) Oil a pan and fry in 1/2cup batches for about 3-5mins on each side over medium heat. 

10) To make the chocolate puree, mix cocoa powder, honey and 2tsp water. Mix and drizzle.

I  had so much fun doing this and it's my favourite so far. looking forward to your questions.

SOUFFLE MANGO PANCAKES

As we know, mangoes are in season and so, as a staunch mango lover, I decided to try mango pancakes and it was amazing. I'll make an effort to enjoy it before mangoes go out of season. Enjoy!

INGREDIENTS 

. 2 cups of flour. Switch regular flour with almond or other healthier flours 

. 1TBS butter

. 2 - 3cups mango puree

. 1 cup diced mangoes

. 1/2 cup honey, sugar or any sweetener of    your choice 

. 1tsp baking powder 

. 2 large eggs or 3 small eggs

. 1/2tsp salt 

. 1/2 cup of water 

. 1 cup of milk or 2-3 sachets of milk            powder

. 1TBS mango essence/flavor

. Oil for pan rubbing.

PROCEDURE 

1) Melt butter and set aside 

2) Separate egg whites from the yolks.

3) Pour the egg whites in your mixing bowl and whisk until doubled in size and creamy.

4) Add in the yolks, melted butter, baking powder, 1 or 2 cups of mango puree, mango essence, honey/sugar and whisk until combined.

5) Add half cup of water

6) Add in the the flour bit by bit. Mixing after each add to avoided lumps.

7) Pour in the 1cup of milk and whisk to combine. 

8) Add more water if it's too thick. Taste for flavor and sweetness then adjust as you wish. 

9) Over medium heat, slightly oil a pan and fry in 1/4 cup batches.

10) Place the diced mangoes on the stack and drizzle the remaining 1cup of mango puree over the pancakes stack.

This recipe is under 1000 naira and can feed 2 people. I got 13 pancakes from the measurements above but you can slightly adjust the measurements if you're making for more than 2 persons. Enjoy!

SWEET POTATO PANCAKES

I'm extremely happy to be back after a 4 year hiatus but I'm back and better than ever! So, I tried sweet potato pancakes yesterday and it literally tasted like fried icecream! No jokes!! I just couldn't keep it to myself.  So, resuming on a healthy sweet note, here's what you'll need and how to make them.

Ingredients

. 1 cup of flour

. 1 1/2 cups boiled mashed potatoes

. 2 large eggs or 3 small oneselection

. 1/2 cup of milk

. 1 cup of water

. 1tbs salt or as desired 

. 2TBS sugar or any sweetener of choice

. ITBS magarine

Note: If you're using potato flour, you can leave out the regular flour and the mashed potatoes.

PROCEDURE

1. Melt the magarine over low heat and transfer to a bowl.

2. Add the eggs to the melted magarine and whisk till smooth.

3. Add half cup of water and whisk.

4. Add the flour bit by bit whisking thoroughly after each add. You'll get a smooth batter without lumps.

5. Add the mashed potatoes, (skip this part if you're using potato flour).

6. Add the milk, sugar, salt. Taste and adjust sugar/sweetener and salt.

7. Mix thoroughly. If it's too thick, add some more water or milk.

8. Lightly grease the pan over medium heat and fry 1/4 or 2/3 cup at a time depending on the size of your nonstick pan.

I hope you enjoy yours as much as I did mine.

BREAKFAST INSPIRATION - VEGGIE EGGS AND FRUITS

I changed my mind about having the oats pancakes I made yesterday for breakfast. I saved it for tomorrow so i had eggs, fruits and a cup of Ginger green tea for breakfast. I just sliced some fresh Ginger in a tea cup, added a spoon of honey, a stick of cinnamon and the green tea bag, Poured water into the cup and it was ready. Endeavor to use fresh herbs in your tea and honey instead of sugar. Use coconut oil instead of the regular oil because it's healthier. It's also necessary to infuse herbs, fruits or veggies in your water for detoxification.

BANANA OATMEAL PANCAKES

I decided to share my oats pancake recipe so you can eat your pancakes but in a healthier way by using oat flour.
Ingredients - oats, banana, coconut milk but skimmed milk and any other milk will do, dried coconut flakes, coconut oil,eggs, carrots, green beans, red peppers, tomato, spring onions, onions and salt.
Method
1) Using the dry mill of your blender, blend oats to turn it into flour.
2) To make coconut milk, just blend coconut in a blender with water and sieve. You can dry the chaff or freeze it for making Smoothies, boiling meats and stocks or in your meal.
3) chop the tomato, red peppers and onions. In a pan, add a spoon of coconut oil and add the ingredients above. Cook until dry but not burned so you have to watch it closely.
4) Add chopped green beans, carrots and spring onions. Cook for a minute and take the pan off the fire. Don't over cook so you don't lose the color and some of the nutrients. Put this mixture in a bowl to cool down completely.
5) In a small plate , mash three bananas to make it easier for mixture.
6) In a bigger bowl, add two eggs, the mashed banana and coconut milk and mix with a fork or spoon. Most pancake mixture stops here but  mine doesn't.
7) Add the oats flour and mix.
8) Add the cooled down veggies to the mixture. Taste for salt before going to the pan. No sugar needed because the banana is the sweetener.
9) Now you can fry your cakes in batches. Pour little coconut oil in the pan, add a spoon or two of the batter and fry. Turn to the other side when cooked. If the spoon goes  right under then it's ready for a flip.
I made these pancakes this evening so I can store in the freezer for breakfast in the morning but I just had to have some. It tasted too good. I couldn't wait till morning to have some. Its best for breakfast though.

LUNCH INSPIRATION

Snail,chicken and veggies. Very easy to prepare. Low in calories and healthy too.