Cult plant-based chocolatier Mummy Meagz has teamed up with the vegan food brand, Squeaky Bean, to create a cracking new recipe for sweet-toothed vegans.
The Chuckie Egg – the vegan crème egg flying off the shelves at the moment – has teamed up with the deliciously sweet pancake stack from Squeaky Bean®. Together, they create delicious vegan crème egg pancakes – the perfect partnership.
Meagan Boyle, co-founder of Mummy Meagz, says: “There is no reason why vegans should have to miss out on the tastiest celebrations in the calendar due to their ethical principles. My mission is to ensure those following a plant-based diet can still indulge in treats.”
So why not spoil yourself with these crème egg pancakes? They only require basic cooking equipment so it’s perfect for making at home, work or in student kitchens.
- 2 packs of Squeaky Bean® Vegan Fluffy American Pancakes
- 4 Mummy Meagz Chuckie Eggs
- 2 scoops vegan vanilla ice cream
- 1 dessert spoon icing sugar (for dusting)
- 3 teaspoons maple syrup
Remove Squeaky Bean® pancakes from their packaging, stack on a plate, and heat on full power for 25 seconds in an 800W microwave (all microwaves vary, so use this as a guide).
Remove the foil from two of the Mummy Meagz Chuckie eggs, chop into small pieces, place in a bowl, and heat in a microwave for 45 seconds, or until melted. While the Chuckie Eggs are melting, scoop two balls of ice cream and place on the top of the Squeaky Bean® pancake stack. Stir three tablespoons of maple syrup into the melted Chuckie Eggs gently with a heat-proof spoon and drizzle over the top and sides of the ice cream and Squeaky Bean® pancake stack
Remove the foil from the remaining two Chuckie Eggs, carefully cut lengthways in half, and heat in the microwave for 10 seconds. Using a heatproof spoon, place these between the ice cream scoops, and finish by dusting icing sugar over top of the stack with a sieve. Then tuck into your tasty pancake stack!