This recipe is great for Breakfast, Dessert. Makes 6.

Ingredients

500ml (2 cups) Pauls Zymil Low Fat Milk
375g (1 1/2 cups) wholemeal flour
125g (1/2 cup) plain flour
30g (2 tbsp) brown sugar
20g (4 tsp) baking powder
Pinch of salt
5ml (1tsp) cinnamon
5ml (1tsp) vanilla extract
3 eggs, beaten

Method

1. In a medium-sized mixing bowl, mix together the flours, sugar, baking powder, salt and cinnamon.
2. Make a well in the centre of the dry mixture and set aside.
3. In a second medium-sized mixing bowl, combine the eggs, vanilla and milk.
4. Add the egg and milk mixture all at once to the dry mixture and stir until just moistened (batter should be lumpy).
5. For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan.
6. Cook over medium heat for about 2 minutes on each side – turning when pancakes have bubbly surfaces and edges are slightly dry.
7. Remove from the pan when the pancakes are golden brown.
8. Serve with berries or banana and drizzle with honey.

Nutritional analysis per serve (without sides)

A Vanilla-Cinnamon Pancakes is:

Low in fat
Low in saturated fat
Very high in fibre
Nut free
Lactose free

Being sensitive to lactose, doesn’t mean you can’t have ice-cream; and if you’re tired of the same old flavours, you’ll love this great recipe.

PLEASE NOTE: This recipe requires an ice-cream machine

Ingredients

400mL Pauls Zymil
150mL Vaalia low fat lactose-free apricot and mango yoghurt
100g castor sugar
5 egg yolks
1 tspn vanilla essence

Method

1. Heat milk to almost boiling point, remove from heat and allow to cool slightly.
2. Whisk yolks, sugar and vanilla until thick and pale in colour.
3. Add hot milk and stir well.
4. Pour into clean saucepan and cook over a low heat stirring constantly until custard has thickened.
5. Remove from heat and allow to cool in fridge.
6. When mix is cold, blend in yoghurt and churn in an ice-cream machine following the manufacturer’s instructions.

Serves 8

A recipe to impress! The richness of the almond and vanilla create a first class dessert and will have your dinner guests asking for more.

Ingredients

10g gelatine
550mL Pauls Zymil
80g sliced almonds, toasted
1 vanilla pod, chopped
50g sugar
Pinch salt
3 drops almond essence
1 punnet fresh berries for serving

Method

1. Sprinkle gelatine over 50mL of milk in a small bowl.
2. Place 500mL of the milk, vanilla and almonds in a blender and blend until smooth.
3. Strain through a sieve into a medium saucepan, discard solids.
4. Stir in sugar, salt and almond extract, and bring to a boil.
5. Add gelatine mixture, stirring until dissolved.
6. Remove from heat.
7. Grease a baking tray and line with plastic wrap.
8. Pour mixture into prepared tray and set in fridge overnight.
9. Cut into squares and serve chilled with fresh berries.

Serves 6