PB&J Pancakes

Who doesn't love pancakes? Ever since going Veto, pancakes have been something that haven't been super easy to get right. I had some luck with baking instead of frying but it's not quite the same. Thankfully this recipe is golden and crispy on the outside and fluffy on the inside, just like traditional pancakes. I've always loved PB&J, it's a marriage made in heaven as far as I'm concerned so I turned these pancakes into an epic PB&J stack. The best part is they're gluten-free and entirely sugar-free too!

Macros Per Serve: 
Calories: 362.7 kcal Net Carbs: 8.5 grams Protein: 10.1 grams Fat: 31.3 grams

Makes 6 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



80 g almond flour
2 tsp apple cider vinegar
2 tsp vanilla
2 tbsp flax meal & 6 tbsp water for flax eggs
50 g natvia
2 tsp baking powder
1 tsp cinnamon
pinch Himalayan pink salt
20 g coconut oil + 20 grams for frying
125 ml almond mylk
100 g peanut butter


125 g raspberries

Chocolate & Peanut Butter Ganache:

70 g peanut butter
10 g cacao powder
10 g melted coconut oil
Vanilla liquid stevia drops to taste



  1. In a small bowl, combine all ingredients for the flax eggs and set aside to thicken.
  2. Add all dry ingredients to a mixing bowl and stir until incorporated.
  3. Add all wet ingredients to the bowl along with the flax eggs and whisk to make a thick batter.
  4. Heat oil in a pan on medium heat and cook pancakes in batches until all the batter is used up. Pancakes are ready to flip once the exposed side starts to bubble and firm up slightly, just like traditional pancakes.
  5. To make the jam, simply pop half of the raspberries in a small bowl and crush with a fork. You don't need any added sweetener as the pancakes and ganache are already sweet enough themselves.
  6. To make the ganache, combine all ingredients in a small bowl and stir with a fork or whisk until smooth. Add stevia to taste.
  7. To serve, layer up the pancakes, jam and ganache and top with remaining raspberries. Enjoy with gratitude.

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Jaffa Fudge Mudcake

This delicious and rich cake is bursting with vibrant flavours and is packed with easily digestible plant-based protein. That makes this tasty thang breakfast and post-workout appropriate! It uses one of my favourite nut butters from Yummee Gluten Free: Cacao & Orange Peanut Butter (FYI this is not a sponsored post, I just really LOVE the stuff). It's moist, decadent and as always, vegan, gluten-free, refined sugar-free, keto friendly, low-carb and diabetic friendly. Go ahead and bake your day!

Macros Per Serve: 
Calories: 371.8 kcal Net Carbs: 14.6 grams Protein: 12.8 grams Fat: 27.3 grams

Makes 8 servings

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes


215 g cacao & orange peanut butter (or natural peanut butter with 2 tbsp cacao and a few drops of orange essential oil)
60 g vanilla protein
275 g cacao butter
50 g coconut flour
2 tsp baking powder
50 g natvia
500 ml nut mylk

250 g cashews soaked and drained
100 g coconut oil melted
40 g cacao butter melted
50 g powdered natvia
2 tbsp orange zest



  1. Preheat the oven to 180 degrees Celsius and prepare a 20 cm round springform tin.
  2. Using a standing mixer or whisk, mix all the ingredients for the cake until well combined.
  3. Press into the springform tin and bake for 45 minutes or until a skewer comes out clean.
  4. In a high speed blender, blend all icing ingredients until super smooth and refrigerate until the cake is baked.
  5. Remove the cake from the oven and cool until it's at room temperature before spreading the icing on top. 
  6. Decorate with orange zest, orange slices, edible flowers and seasonal berries.

I love to see your creations!

Share them with the community by tagging @mazvalcorza & using the hashtags #mazvalcorza #vetolife

Crispy Tofu Burger

Burgers are all the rage right now. They’re simple to make, convenient to eat and are super filling for when you’re really hungry. However, all burgers aren’t created equal. A lot are filled with processed nasties that aren’t very nutritious and leave you feeling sleepy and heavy. This epic burger recipe is nutrient dense, gluten-free and super tasty. Who says you can’t have it all?

Macros Per Serve: 
Calories: 641.40 kcal Net Carbs: 15.3 grams Protein: 25.8 grams Fat: 48.3 grams

Makes 8 servings

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes


500 g organic extra firm tofu (pressed between two tea towels to remove any excess water)

Buttermilk Wash:
250 ml coconut milk
1 tbsp apple cider vinegar
1 tbsp sriracha
1 tsp Himalayan pink salt

65 g almond four
45 g coconut flour
25 g golden flax meal
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp Himalayan pink salt

55 g activated walnuts
55 g activated sunflowerseeds
20 g pine nuts
20 g hemp seeds

½ cup carrot grated
½ cup red cabbage shredded
1 cup kale stemmed and shredded
1 tbsp vegan mayonnaise
1 tbsp hemp oil
1 tsp mustard

Sriracha Mayo:
8 tbsp vegan mayonnaise
1 tbsp sriracha

Burger Buns:
150 g almond flour
60 g coconut flour
75 g golden flax meal
40 g psylium husk powder
1 tbsp garlic powder
1 tsp Himalayan pink salt
1 tsp baking soda
2 tbsp hemp seeds
500 ml hot filtered alkaline water

Other Burger Bits:
2 large tomatoes sliced
8 small cos lettuce leaves washed and dried



  1. Preheat the oven to 190 degrees Celsius and line a baking tray with baking paper.
  2. Slice tofu into 8 uniform patties.
  3. Coat all pieces in the flour mixture, then dip in the buttermilk mixture and finally coat with the crumb mixture.
  4. Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.
  5. Flip patties over after about 30 minutes to get a golden crust on each side.
  6. Mix all ingredients for the burger buns except for the water until well combined.
  7. Add the hot water and stir rapidly with a wooden spoon until well combined.
  8. Once the mixture comes together, use your hands to knead into a moist dough. 
  9. You can add more water if mixture is too dry. Divide dough into 8 even pieces and roll into uniform rounds.Top with a sprinkle of hemp seeds and press them into the dough so they don't fall out.
  10. Place buns onto an oven tray lined with baking paper and bake at 190 degrees Celsius for 35 minutes.
  11. While your patties & bread are baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.
  12. Once your patties and bread are done, allow them to cool at room temperature until safe to touch. 
  13. To assemble your burger, cut a freshly baked bun in half. Place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!

I love to see your creations!

Share them with the community by tagging @mazvalcorza & using the hashtags #mazvalcorza #vetolife