Vegan peanut butter & raspberry pancakes
Makes 10-15 small pancakes For the pancakes: 400ml almond milk 350g self-raising flour (we use gluten-free) 2 tablespoons of smooth and creamy peanut butter 2 tablespoons of maple syrup Coconut oil, for the pan For the raspberry jam: 250g frozen raspberries 6 tablespoons of maple syrup 1 teaspoon of chia seeds

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Vegan turmeric latte
A cosy turmeric latte on the app for you today

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Vegan spinach & roasted almond pesto pasta:
Serves 4 ● 400g pasta ● One bunch of basil (around 50g) ● 130g roasted almonds ● 1 tablespoon of olive oil ● 200ml water ● 1 tablespoon of nutritional yeast ● 2 roasted garlic cloves ● 1 lemon ● One bag of spinach, roughly chopped ● Pinch of sea salt ● Pinch of pepper Vegan, gluten-free, plant-based

Deliciously Ella
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