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Enjoy the taste of summer with Plenish!
Get ready to take your tastebuds on a tropical retreat with Plenish Drinks’ delicious plant-based milks
While you may not be able to get away to a far-flung destination this year, you can still relish a taste of the exotic with a little help from Plenish. From the wonderfully nutty almond, cashew and hazelnut to the creamy oat, soya and coconut, the delicious plant-based milks in the Plenish range are ideal for using in a whole host of breakfast recipes.
Each milk is made with the highest quality organic and sustainably sourced ingredients to bring you great taste without compromise. Created with just a handful of natural ingredients and no additives, just like you would make them at home, the milks contain up to 95% less sugar, 90% less saturated fat and 30% fewer calories than semi-skimmed dairy milk.
And not only are these plant-based milks better for you, but they’re also better for the planet too. They produce up to 75% fewer carbon emissions than dairy, helping you to cut your carbon footprint – what’s more, Plenish is officially carbon negative!
Ready to try Plenish’s refreshing plant-based milks? Give these quick and easy breakfast recipes a go and get your day off to the best possible start…
Coconut + lime
pancake recipe
Thanks to the Plenish Coconut Milk, these pancakes have a lovely fresh flavour, and are topped with zesty lime, fresh blueberries and creamy coconut yogurt
Ingredients
Method
1. In a large bowl combine the self-raising flour, coconut flour, baking powder and most of the lime zest.
2. Add all the wet ingredients to the dry ingredients and stir lightly to create a batter – you are aiming for a thick but spoon-able batter that is pourable. If it’s too dry add a little more milk, and if it’s too wet, add a little more self-raising flour.
3. Melt a little of the coconut oil in a non-stick frying pan over a medium heat. Add a big spoonful of the batter and use the back of a spoon to shape it into a disc. Cook for 1-2 mins on each side, until golden and fluffy, and bubbles start to form on the surface. Repeat another seven times, stacking the pancakes on a plate as you cook them, covering with a tea towel to keep warm.
4. Once all cooked, split the pancakes between two plates, then serve with the remaining lime zest, the extra blueberries, a little coconut yogurt and a sprinkle of hemp seeds.
Ingredients
Method
1. In a large bowl combine the self-raising flour, coconut flour, baking powder and most of the lime zest.
2. Add all the wet ingredients to the dry ingredients and stir lightly to create a batter – you are aiming for a thick but spoon-able batter that is pourable. If it’s too dry add a little more milk, and if it’s too wet, add a little more self-raising flour.
3. Melt a little of the coconut oil in a non-stick frying pan over a medium heat. Add a big spoonful of the batter and use the back of a spoon to shape it into a disc. Cook for 1-2 mins on each side, until golden and fluffy, and bubbles start to form on the surface. Repeat another seven times, stacking the pancakes on a plate as you cook them, covering with a tea towel to keep warm.
4. Once all cooked, split the pancakes between two plates, then serve with the remaining lime zest, the extra blueberries, a little coconut yogurt and a sprinkle of hemp seeds.
Acai berry
breakfast bowl
Acai is a Brazilian berry high in antioxidants, and when blended with Plenish’s creamy Almond Milk, makes for a really refreshing breakfast. Top it with cacao nibs and coconut flakes for a bit of crunch
Ingredients
Method
1. Place all the main ingredients in a blender and blitz until smooth – you may need to give the mixture a stir a couple of times, depending on how well you chopped the acai.
2. Pour the mixture into two bowls and top with fruit such as fresh berries and banana, coconut flakes and nuts, seeds or even cacao nibs, to your taste.
Ingredients
Method
1. Place all the main ingredients in a blender and blitz until smooth – you may need to give the mixture a stir a couple of times, depending on how well you chopped the acai.
2. Pour the mixture into two bowls and top with fruit such as fresh berries and banana, coconut flakes and nuts, seeds or even cacao nibs, to your taste.
Tropical
smoothie bowl
You can’t get much more tropical than this summer smoothie bowl made with lovely juicy slices of mango, toasted coconut chips and delectable Plenish Oat Milk
Ingredients
Method
1. Blitz the milk, yogurt, mango, maple syrup and banana together in a high-speed blender. Adjust to your desired thickness by adding more or less of the Plenish Oat Milk.
2. To serve, top with the mango slices, granola, toasted coconut chips and hemp seeds, if using.
Ingredients
Method
1. Blitz the milk, yogurt, mango, maple syrup and banana together in a high-speed blender. Adjust to your desired thickness by adding more or less of the Plenish Oat Milk.
2. To serve, top with the mango slices, granola, toasted coconut chips and hemp seeds, if using.