If you haven’t guessed already we basically had a pancake party on the Saturday morning before Pancake Day, except we were the only ones attending the party. It was great for us as it meant we got to eat all the pancakes until we were completely pancaked out (if that is even possible).
These vanilla protein pancakes with Peanut butter and raspberry taste absolutely incredible! They are the perfect breakfast choice and we thoroughly enjoyed them post the 8 mile run we did on Saturday morning.
Our protein of choice was the Whey Ahead vanilla sachet but you could in fact use any of their flavours using the recipe below. They have so many flavours e.g. toffee, cookie dough, banana, strawberry, chocolate orange and that is just naming a few. We cannot wait to experiment and don’t worry they will be recipes to follow!
Makes 10 Pancakes
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet or vanilla whey powder
3 egg whites
50ml Milk we used oat milk
Chia seed jam or any other kind of jam
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry jam
Sandwich the pancakes together alternating the fillings each time (one raspberry yoghurt and the other peanut butter)
sprinkle falkes almonds over the top
We really wanted to bake some banana bread one Sunday afternoon when we were browsing the fruit and vegetable isles in the supermarket. Most supermarkets bag up banana that are about to go out of date and sell them for about 20p bargain!
Banana bread is great because you can eat it at any time of the day! Well you can with this banana bread because it is sugar free and still tastes so delicious! The bananas are sweet enough and become even sweeter once cooked so you wont even notice the lack of sugar.
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
30g chopped walnuts
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice
1tbsp coconut sugar (optional)
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 2 of the bananas in a mixing bowl
Slice the remaning banana
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda and walnuts
Once combined add the mashed banana and half of the slices banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tin
Place the remaining sliced on top of the mixutre
Sprinkle the handful (5g) oats and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy
Happy Pancake Day!
Its pancake day, so of course we have to post a recipe for pancakes. We normally make the fat pancakes, or drop scones as they can also be called. However on Pancakes Day we always have the thin pancakes, or crepes as they are known in France. You can make these pancakes super fancy, however we both adore them with lemon and sugar – nice and simple .
Pancake Day or Shrove Tuesday is the day before Lent begins, which is when Christians traditionally fasted, so they made pancakes to use up all the basic store cupboard ingredients, in particular eggs and fat before the Lenten fast. Lent begins on Ash Wednesday and lasts for 40 days until Easter Day. These days Pancake Day has become a more lavish affair with people making epic pancakes, and huge pancake stacks or even pancake cakes, however we wanted to keep it simple this year. The good thing about these pancakes is that it uses only 4 ingredients and are so quick and easy to make, we should really make and eat them more often! However, the bad thing about these pancakes is that you can make and eat so many, we sure will be enjoying a fair few pancakes this evening!
100g plain flour
butter or oil for the pan
1. Put the flour in a large mixing bowl and make a well.
2. Break the egg into the well and slowly mix together with a whisk
3. Whisk in the milk a little at a time to make a batter
4. Melt the butter in a low frying pan and then add a ladle of batter to the hot pan. Spread the mixture out and cook until the pancake is golden
5. Flip the pancake (if you are brave enough), and then cook the other side
6. Serve with toppings of your choice – we prefer lemon and sugar
We absolutely love experimenting with oats, especially when we are making our porridge (also known as oatmeal in the USA). Porridge is the perfect winter warmer on a cold February morning helping us to refuel after a morning workout.
We love banana bread so we decided to make our very own banana bread baked porridge. This recipe is absolutely delicious and we would recommend making it as soon as you can. We do put nuts in this recipe but if you have an allergy then it still tastes delicious without.
1 ripe banana
50ml milk of your choice
3 walnuts chopped
Pre heat the oven to 180oc
Mash your banana in mixing bowl
Add in the oats and walnuts and then stir until combined
Pour in the water and milk and continue to mix
Place in the oven for 25/30 minutes until the oats are cooked and the colour is golden brown.
Let us know if you decide to make the porridge and please send us photos as we love to see them!
Last weekend we wanted to make something quick and easy for lunch. We thought about a few options but decided homemade pizza was the perfect decision. Instead of making the dough we purchased some Kingsmill thins from Tesco and all the toppings!
This is the perfect lunch and can be enjoyed both hot or cold so we will definitely be taking these to work in our lunch box. Let us know if you make these or if you have any other quick lunch recipes.
Passata with basil
Grated mature cheddar cheese
Selection of cold meats
Switch on the grill
Grill the Kingsmill thins on a baking tray on both sides for a couple of minutes until toasted
Spread the passata onto the thins and sprinkle the cheese on top
top with a selection of cold meats
Cook for a couple of minutes until cheese is fully melted
Top with rocket and serve
Who doesn’t love cookie dough? Sometimes when we make cookies we make extra just so we can eat the mixture but shh don’t tell anyone. We decided we wanted to make slightly healthier cookie dough balls and thought chick peas would be the perfect ingredient.
These delicious cookie dough balls taste delicious hot out the oven, they are all gooey with melted chocolate oozing out its hard to stop after eating just one. They also taste just as good once cooled. We would suggest serving them with some homemade ‘nice cream’ or even treat yourself to some proper ice cream after all these cookie dough balls are healthy!
2 Cans of chickpeas
200g Peanut butter
5tbsp Honey or maple syrup
1tsp Baking powder
2 tsp Vanilla essence
150g 85% Dark chocolate
Pre heat the oven 180oc and line a baking tray with grease proof paper
Drain and rinse the chick peas
Dry the chickpeas well
Blend all ingredients minus the dark chocolate in a food processor (we would suggest taste testing before adding the chocolate to ensue the mixture is sweet enough if not add some more honey/maple syrup)
Break the chocolate into small chunks and stir into the mixture
Take small handfuls of mixture and roll into a ball
Place on the lined baking tray
Cook in the oven for 11 minutes
We absolutely love living an active healthy lifestyle, but we also love to bake goodies for ourselves and our families. Nothing beats getting in the kitchen and baking delicious sweet treats! We bake when we are happy, sad, stressed or just even bored, we find baking very relaxing and therapeutic.
Deliciously Alchemy sells award winning gluten free products such as baking mixes, bread mixes, porridge oats (our favourite) and a selection of granola’s. Follow them on Instagram where they are currently running a share your #DAmorningmagic campaign. Share your breakfast creations with them for a chance to win!
We believe that living a balanced life is the key to succeeding and we don’t think you should restrict yourself from eating sweet treats occasionally. this weekend we decided to bake some healthy and unhealthy flapjacks using Deliciously Alchemy oats. These oats are gluten free but you could also use ordinary oats for the recipes below.
We LOVE flapjacks and the unhealthy version below are the gooiest sweetest most delicious squares of goodness you will ever try! Also you have to take a spoon and try the mixture before you cook them you wont regret it! The healthy flapjacks make the perfect on the go breakfast or they can be enjoyed as an afternoon snack.
Raw Cacao & Banana Flapjacks
250g Deliciously Alchemy gluten free oats
300g Banana mashed
50ml Maple syrup
5 Tbps Raw Cacao Powder
350ml Almond Milk (or a milk of your choice)
Pre heat the oven to 180oc
Line a baking tray with grease proof paper
mash the banana in a bowl
Add the oats and raw cacao power to the mashed banana and mix together
Pour in the milk and maple syrup and mix until combined
Bake for 20 minutes
Gooey chocolate flapjacks
300g Deliciously Alchemy gluten free oats
125g dark brown sugar
200g Milk or dark chocolate
6 tbsp golden syrup
Pre heat the oven to 180oc
Line a baking tray with grease proof paper
Melt the butter and sugar over a low heat
Gradually add the oats and stir as you go
Once the mixture is combined add the golden syrup
Stir in the chocolate
Pour the mixture into the lined baking tray
Bake for 15-20 minutes