Delicious Vegan Melkkos

In South-Africa this recipe is traditionally made with flour and tons of milk but my mother always used to make it with pasta instead of flour. I actually enjoyed the pasta version more than the flour version. So this is a vegan ‘melkkos’ recipe with a twist since it is made with pasta. So instead of eating pancakes on a rainy day why not rather settle for this delicious recipe? You won’t regret it.

More interesting details:

It took me a while to figure out how to make a vegan ‘melkkos’ recipe. But yeah, I finally figured it out. In my opinion the vegan version is actually much easier and quicker to make. So as I promised on the breakfast page, I found a quick and easy breakfast recipe for those of you who are very busy. It will also be a great recipe for a light dinner.

Those of you, who are familiar with this dish, will know that the best part is the sugar and the cinnamon you add. Without that it doesn’t really taste like much. As my husband says: “When the sugar and cinnamon is gone, the magic is gone!”

Delicious Vegan Melkkos

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 2 people

Delicious Vegan Melkkos


  • 3 cups Whole Wheat Noodle Screws/Shells
  • 4 heaped tablespoons Soya Milk Powder
  • 4 heaped tablespoons Chana Flour
  • ¼ teaspoon Himalayan Salt
  • ¼ teaspoon Cinnamon
  • 3 cups Boiling Water
  • ½ cup mixture of Cinnamon and Fructose


    Cooking the Noodles:
  1. Add the whole wheat noodle srews to a pot and add enough boiling water to cover the noodles.1
  2. Add ½ teaspoon salt and ¼ teaspoon olive oil to the pot. The oil helps that the noodles doesn’t stick together.
  3. Cook the noodles for approximately 20 minutes on high.
    Whisking the Soya Milk Powder and Chana Flour Mixture:
  1. Add the soya milk powder, chana flour, salt and cinnamon in a bowl. Mix it together.
  2. Add the boiling water and whisk the mixture together thoroughly. Make sure you get rid of all lumps.2
    Draining the Noodles and cooking everything together:
  1. Once the noodles are ready, drain the water from the noodles.
  2. Mix the noodles and the mixture you’ve whisked together and cook it for another 5 minutes on high. Stir regularly.
    Making the Fructose and Cinnamon Mixture:
  1. Make a mixture of fructose and cinnamon – enough to fill half a cup.
    Ready, Set, Eat:
  1. Dish the mixture in bowls and sprinkle it with your fructose and cinnamon mixture. Enjoy!


1. Keep an eye on the noodles…it has a tendency to boil over.

2. The flour likes to stick to the sides of the bowl, so when you are whisking make sure you get all the lumps. Trust me; you do not want lumps in this recipe.

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