Skyr Suomi (Skyr Finland) is looking for a creative director to join their team for the summer time – through an Instagram photo competition (!). The winner will be chosen by me and two other ‘judges’, Richard and Oona and gets to come with us to Iceland in mid-April and take part of the making of Skyr’s next ad campaign. Such a cool and modern way to do recruiting I think! If you live in Finland, check the details of the competition here. At the same time, Skyr asked me to tune one of their newest products, the unflavoured (and unsweetened) Skyr to my liking…

For those who don’t know, Skyr is a high protein, thick, milk product that many athletes love because of it’s nutritional value. It’s a little bit like greek yogurt but milder and creamier in taste. Skyr comes from Iceland and obviously the milk-loving Finns are among the ones to consume it the most in the world…Skyr comes in many different flavours, like traditional blueberry or vanilla but also crazy ones like baked apple. I’m happy about the new, unflavoured and unsweetened version though. 🙂

As you probably know, I don’t use much dairy, especially not in Finland because Finnish milk often makes my stomach hurt and causes bloating (this never happens when traveling?!). I prefer my homemade nut mylks and oat mylk to cow’s milk also taste wise. For the plant based yogurt substitutes, then again, there is not much options yet on the market in Finland. We have soygurt and oatgurt, which both are nice for blending smoothie bowls but don’t quite compare to the taste or texture of dairy yogurt when eaten alone…Sometimes these store-bought plant based yogurt alternatives are also SO full of additives or other ingredients that I can’t even recognize, which definitely makes me choose the natural Skyr or organic dairy yogurt instead. I love adding some honey and berry powder to my natural Skyr and eat it as a snack or layer it on top of breakfast pancakes…

Coconut + Skyr pancake cake

What you will need:

½ dl coconut flour

½ dl quinoa flour

2 flax ‘eggs’

1 ½ dl oat mylk

⅔ banana

⅓ tsp vanilla powder

⅓ tsp cinnamon

1 tsp maca (optional)

coconut oil for frying

Filling: 

100 g unflavoured Skyr

½ tsp  lingonberry powder

½ tsp Manuka honey

Preferred toppings: banana, your favourite berries, coconut chips, bee pollen

How to do it?

• First make the flax ‘eggs’ by mixing 2 tbsp ground flax seeds with 6 tbsp water. Put the mixture for around 10 minutes to build up.
• Mix together all the dry ingredients and mash the banana with a fork. Add the mashed banana to the dry ingredients and mix.
• Add the oat mylk and flax eggs, then mix with a spoon so that everything combines together nicely. The batter should be quite thick.
• Divide the batter into five and fry each pancake with some coconut oil from both sides until golden.
• In a small bowl, mix the skyr with lingonberry powder and honey. Make a layer of skyr and banana slices in between each pancake and leave some skyr to put on top of the cake also.
• Top with the remaining banana, berries, coconut chips and bee pollen!

xx a