breakfast, Recipies

Vegan Lemon & Chia Seed Pancakes

I love having pancakes for breakfast so much, that I’ve created a vegan version of my Protein Pancakes. I’ve not yet met a person that doesn’t love pancakes for brekkie, so thought I’d share the pancake love with you all, vegan style.

 

 

Although not a vegan myself, I have nothing but admiration for those who are! Having tried a lot of vegan pancakes recipes they tend to use fancy and expensive ingredients, which is great if you’re planning to have pancakes some other day and are willing to buy the ingredients, but if you’re like me…I want them when I crave them ;). Therefore, this recipe uses very basic ingredients which you’ll probably have lying around in your kitchen anyway.

These lemon pancakes, are exactly like the classic pancake day combo of lemon and sugar, except a lot healthier and you can eat them for breakfast.

Ingredients

Serves 1, making 6 – 8 small pancakes.

  • 45g of oats (blitzed into a powder)
  • 1/2 a ripe banana, chopped
  • 1 tsp of baking powder
  • 2 tbsp of lemon juice, plus extra for flavouring
  • Agave nectar syrup
  • 75-80ml Unsweetened Almond Milk
  • 2 tbsp of Alpro Go On yoghurt
  • 1tbsp of chia/poppy seeds

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Method

  1. Blitz the oats into a powder
  2. Add all the other ingredients into the blender (adding the milk bit by bit)
  3. Pour the batter into a preheated pan with some coconut oil, as these take longer to cook than my other pancakes
  4. Stack them up, top with more Alpro yogurt, lemon juice, and drizzle agave nectar all over.

TIPS:

  • It really helps to have a good non-stick pan when making pancakes.
  • Always preheat your pan on a low heat whilst blending all the ingredients.
  • Add some coconut oil to the pan after each mini batch of pancakes.
  • Only flip the pancakes when lots of bubbles appear on the surface, and you should get perfect vegan pancakes…can you tell I’ve made these a lot?!

Nutritional Info

  • 359 calories
  • 40.7g carbs
  • 14.5g protein
  • 13.1g fat

Jazzy B ❤

 

Recipies, Snacks

Caramel Brownie Protein Balls

Protein balls have become a big thing, and after making these, I can see just why. Think gooey brownie bites with a hint of caramel and that’s what these beauties taste like. IMG_7267[1]

I find the snack so convenient to make ahead, especially as they last for up to 4 days in an airtight container, so you know exactly what to have next time the chocci cravings call.

I’ve experimented a lot with this recipe, but this was definitely my favourite batch as the texture is like cookie dough, making them so moreish. Also, they’re great when rolled in coconut, as all the flavours work brilliantly together. If you prefer protein balls less gooey, then you could always increase the oats and water.

This recipe uses cacao powder instead of cocoa powder, as it’s less refined meaning you’ll also be getting a good dose of magnesium and antioxidants…a winner all round!

Ingredients:

This recipe makes 8 balls,

  • 15g of oats
  • 10 pitted dates
  • 40ml water
  • 2 tbsp of desiccated coconut
  • 2 heaped tbsp of cacao powder
  • 1 scoop of chocolate caramel protein powder

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Method:

  1. Add all the dry ingredients into a food processor whilst slowly adding in the water
  2. When the mixture clumps together, then you can start rolling into 8 even balls
  3. Roll the balls in some desiccated coconut or flaked almonds, if you like.

Nutritional Info:

(Per Ball with desiccated coconut)

  • 88 calories
  • 11.6g carbs
  • 4.8g protein
  • 2.6g fat

I hope this recipe works for you all, and good luck having just one 😉

Jazzy B ❤

Recipies

Toffee French Toast Waffles

As much as I love french toast, there is nothing wrong with mixing it up once in a while. Also, in my opinion, this is a much quicker and easier way to get perfect french toast every time.

The great thing about french toast is how versatile it is and that any combos, savoury or sweet, will taste like a dream. A few of my favourites include banana and blueberries, strawberries and raspberries, also topping it with sliced peaches and coconut flakes tastes amazing too.

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As with most things the key is in how you flavour your food up, otherwise, you’d just be eating bland, strangely shaped ‘eggy bread’. With this french toast, I used MyProtein Toffee flavdrops and drizzled the french toast in Bulkpowders blueberry syrup. I then added some Greek yoghurt, blueberries, banana slices and coconut flakes.

This went down an absolute treat and is a great take on a classic weekend breakfast. Below is the recipe.

Ingredients:

  • 2 slices of bread (I use Tesco Finest high protein farmhouse)
  • One free range egg
  • vanilla extract/ Toffee Flavdrops
  • Your choice of toppings

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Method:

  1. Whisk the egg together, and add extract/flavouring
  2. Dip the bread into the whisked egg, ensuring both sides are equally covered
  3. Place both slices of bread into a waffle machine and leave to cook for approximately 2.5 – 3 minutes
  4. Serve, and add your choice of toppings

Nutritional Info:

(for the french toast only)

  • 242 calories
  • 20.1g carbs
  • 16.6g protein
  • 9.8g fat

I hope you have a lovely weekend and an even nicer breakfast,

Jazzy B ❤

Recipies, Treats

Chocolate & Salted Caramel Banana Bread

Despite the title…this is actually a healthy, high-protein, yummy alternative.

I love baking, however recently I haven’t been able to bake as much as I would have like to, what with uni and work keeping me busy. However, no matter how busy I am, I can always spare some time to make this treat. Also, it’s a great way to use up those sad, overripe bananas that no one likes!IMG_6777[1]

Another thing that I love about banana bread is that it will last for a good 3-4 days in an airtight container, so I know it’s always there when I need my 3pm-pick-me-up.

So here’s the recipe for this weekend treat, I hope you enjoy it just as much as I do 🙂

 Ingredients:

  • 85g of wholemeal flour
  • 50g of oats
  • 1 & 1/2 scoops of salted caramel protein powder or chocolate (6 smaller scoops for Protein Worlds powder)
  • 1/ & 1/2 tbsp of cocoa powder
  • 2 ripe bananas, mashed
  • 2 tbsp natural yogurt
  • 1 tsp of baking powder
  • 1 tsp of Maca powder (optional, but adds to the caramel taste)

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Method:

  1. Preheat your oven to 170 degrees and lightly grease a loaf tin
  2. Combine all of the dry ingredients
  3. Add the mashed banana, egg whites, and yogurt and mix together
  4. Place any toppings of your choice on top (I used pumpkin seeds, oats, banana slices, and a drizzle of agave nectar)
  5. Pour the mixture into the loaf tin and place in the oven for between 25-35 minutes

Nutritional Info:

Per Slice (serves approximately 10-11 slices):

  • 85 calories
  • 12g carbs
  • 6.3g protein
  • 1.1g fat

Jazzy B ❤

breakfast, Recipies

Protein Smoothie Bowl

Smoothie bowls are one of my go-to breakfasts, they’re a great way to pack in your micro nutrients, and whats more they’re surprisingly filling.

I like my smoothie bowls like a mousse, there is nothing worse than a ‘sinking’ smoothie bowl where all your toppings just sink to the bottom…certainly not instaworthy ;).

However, there is a knack to making these bowls, I only use the same amount of fruit as I would eat in one sitting otherwise, what with all the toppings, they can end up a fruity calorie bomb. I would also recommend buying a protein powder that will compliment any fruit combination such as vanilla or berries and cream.

The following recipe makes one smoothie bowl.

Ingredients:

  • 2 handfuls of fruit (frozen fruit makes it more creamy)
  • 80-140ml of your choice of milk
  • 2 tbsp of natural yogurt
  • 1 scoop of protein powder (I used berries & cream)
  • Your choice of toppings

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Method:

  1. Place the fruit, yogurt, and milk in a blender
  2. Once blended, then add the protein powder and blend for a further 30 seconds
  3. Serve and add your choice of toppings.

Nutritional Info:

  • 200 calories
  • 3g fat
  • 15.8g carbs
  • 26g protein

Jazzy B ❤

 

 

breakfast, Recipies

Protein Pancakes

Forget #Stackurday…hello stack ’em high Sunday!

There is nothing better than the smell of pancakes being cooked on a Sunday morning, especially if they’re chocolate orange flavoured! I love the fact that with pancakes the possibilities are endless, you can pretty much throw any flavour combos together and it will still work.

 

Sunday breakfast is one of my favourite weekend meals, the midweek morning rush is over, and now the time to enjoy a delicious breakfast has come. These healthy pancakes are so easy to make and are packed full of protein, so why not give them a go?

Ingredients:  

Serves 1, (5-6 small pancakes)

  • 1 egg
  • 1/2 a ripe banana, chopped
  • 30g oats
  • 1/2 tsp of baking powder
  • 2 tbsp of natural yogurt
  • 50-60ml of your choice of milk
  • 1 scoop of chocolate orange protein powder*
  • coconut oil (or oil of your choice) for the pan

*If you don’t have this, you could use orange extract and 1tbsp of cacao powder

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The ingredients used to make the pancakes.

Method:

  1. Put the oats in a blender and blitz to a flour
  2. Add the egg and banana and blitz for a further 30 seconds
  3. Once mixed, add the remaining ingredients (I would recommend adding the almond milk in small amounts, as I’ve found this can vary a lot.)
  4. Once you’ve got a batter consistency, pour the mix straight from the blender into a pre-heated pan (low-medium heat) with some coconut oil in
  5. Flip the pancakes when lots of bubbles appear on the surface
  6. Repeat and stack ’em up!

Nutritional Info:

  • 375 calories
  • 8.1g fat
  • 37.9g carbs
  • 36.1g protein

(for the pancakes only)

Jazzy B ❤