1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)

One of my new year resolutions is that I’m gonna be a LOT more active on the blog. With everything happening in 2017, blogging kinda took a back seat. So fortunately, or unfortunately, you’re gonna be seeing a lot more of me this year 😛

Chocolate chunk banana bread

More often than not, I genuinely prefer non-frosted cakes. You know those simple straight up kinda cakes? No frills, just pure goodness !

Continue reading “1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)”


Fluffiest Pancakes (Vegan friendly)

Do any of you feel tired (and dare I say a little apprehensive) of always having to google recipes every time and have a whole hit and trial session? Now even as a consumer, it’s just so exhausting to try recipes from different sources every time, in hopes that it turns out well. And having done that a million times personally, I can vouch with full credibility that it’s not the most exciting feeling. I have had far more failed recipes than successful ones in the past but thankfully, as a food blogger, I have indeed learnt a few tricks of judging a recipe. Nevertheless, I still have failed recipes every now and then- yes, a long way to go still. However experimental I am, I always like to have a fall back option, almost like a cushion- where I know I won’t be disappointed. Having been at the receiving end, I wish this little space can be that trusting friend for you- just like a cushion at the comfort of which, you know you will not be disappointed. ❤

Speaking of comfort, you know what’s pure comfort? Pancakes. YES! Now honestly, pancakes aren’t something I make on a regular basis, but for the rare times that I do, I never had a go-to pancake recipe that I absolutely loved (part of the reason I never made them often I guess). Until now. This it it. I have found it and I see the frequency of pancakes rising in the future. 😛 I’m not kidding. My sister, who almost hates pancakes, has had these two days in a row now. Surprising, eh? Not so surprising once you make them. So fluffy, so satisfying, super easy, very healthy and also vegan! WHAAT?! I see you need these in your life. Am I right or am I right? Happy breakfast-ing everybody! 😀

Vegan pancakes.jpg

Vegan pancakes 2.jpg

Recipe adaptation: Wallflower Kitchen


Makes: a stack of 6 pancakes 


Dry ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup amaranth flour (or sub whole wheat flour)
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder (optional)
  • 1 tbsp chia seeds

Wet ingredients:

  • 2 tbsp light olive oil or sunflower oil (or any other mild flavoured oil)
  • 3 tbsp maple syrup or honey (if not vegan)
  • 1 tsp apple cider vinegar
  • 1/2 cup almond milk or any other plant based milk
  • 1/2 tsp vanilla extract



  • Whisk the dry ingredients in a large bowl.
  • In another large bowl, whisk the wet ingredients until well combined.
  • Make a well in the centre of the dry ingredients bowl and slowly pour in the wet ingredients, whisking lightly. Mix well until no lumps remain.
  • Heat a non stick pan/griddle over low-medium heat. Once the pan is hot (not burning hot though), brush a little oil. Using a small ladle, pour the pancake batter onto the hot pan and let it cook for 45-60 seconds on one side or until small bubbles form  on top (key to ensure the other side is cooked).
  • Flip the pancake gently and let it cook for another 45-60 seconds, until golden brown. Continue till the batter is over.
  • Serve warm with your choice of syrup or my favourite- Nutella, chopped bananas and crushed walnuts!


Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

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No-churn Pineapple Slush Sorbet


I’m so excited to be writing this post! 😀 I know it’s been very long since I last posted, but I’m finally back home and out of my ‘Croatia’ zone, haha. I had such a great time traveling all around Croatia. It is a beautifullll country with even more beautiful people. I had the pleasure of tasting some really good food. I was expecting a bit more on the dessert front, but it’s okay I guess. Anyway, Croatia stories are for some other day, or else I’m never gonna finish this post 😛

So as you all know, summers in India are wayyyy too hot. The only way to survive it is to overdose on all things cold, especially ice creams. However, I always prefer sorbets over ice creams because they are just so refreshing and obviously yummyyy! It’s lighter, and the gorgeous bright colours just pop me up. I had never tasted a pineapple sorbet before and I absolutely love pineapples, and I love sorbets! So obviously I HAD to combine the two. And the result was SO good!

pineapple sorbet 2.jpg

It’s more of a slush sorbet, with a much softer texture than a regular sorbet. It’s super easy to make and does not require an ice cream maker. I have used lemon flavoured vodka here, but you can use regular vodka or any other liqueur as well. I would love to see a variation with Malibu or Tequila. You might want to increase the lemon juice content a bit in that case. You can also do away with alcohol completely and simply add water. The texture is gonna vary a little since alcohol never freezes and hence avoids ice crystals to form to give you a much smoother texture. But you can substitute water in this recipe as the amount is very minimal.

Pineapple sorbet

Recipe adaptation from Nigella Lawson. Let’s get started, shall we?


Makes: 4 servings


  • 350 gms fresh pineapple, peeled and diced
  • 175 gms castor sugar
  • zest and juice of 1 lemon
  • 25 ml citron vodka



  • Preheat the oven to 180°C. Put the pineapples into an ovenproof dish and add the sugar and zest and juice of the lemon. Cover with foil and put in the oven for about 5-7 mins (depending on how soft your pineapples are), just to make the fruit soft and pulpy.
  • Let the pineapples cool for a bit before pureeing it in a blender. Puree the pineapples, making sure no fruit chunks are left. Pass through a sieve to remove all pippy bits.
  • Once you have your juicy pineapple puree, stir in the vodka. I always like tasting my mixture at this point to adjust lemon juice or something.
  • Pour the sorbet mixture into an air tight plastic container and put it in the freezer. Whip the mixture every hour with either an electric whisk or with your hand for 3 hours as it freezes. Keep in the freezer until the actual time of serving. Happy sorbeting! 🙂



I would love to see your versions of this simple pineapple slush sorbet. Share your pictures on instagram and tag me: @myyummyspatula

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