Blog, breakfast, Recipies

Pumpkin Pie Pancakes

Autumn is well and truly here, and thank goodness too! I’ve grown to love this time of year mainly for how cosy I feel when I’m all snuggled up with a nice hot choc, and my candles are lit (the only thing that ever gets ‘lit’ in my life ;)).

Not only this, but Autumn means the return of the mighty pumpkin (and all those extra carvings that you could probably display in the Tate). It’s all about the Pumpkin; pumpkin energy balls, pumpkin pie, pumpkin waffles…It’s everywhere! There is so much you can do with pumpkins, so I thought I’d Autumn-ify my Protein Pancake recipe and bring you something inspired from the States.

Ingredients:

  • 2 tbsp of tinned pumpkin puree
  • 1/2 a tsp of baking powder
  • 45g of oats
  • 1.5 tsp of vanilla extract
  • 1-2 tbsp of honey
  • Ginger
  • Cinnamon
  • Mixed spice
  • One egg
  • 1 and a 1/2 tsp Greek yoghurt
  • 50-60ml of your choice of milk
  • Coconut oil (for greasing the pan)

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Method:

  1. Preheat your frying pan (on a low heat)
  2. Place the oats in a blender until you get a flour-like texture
  3. Add in the egg, pumpkin puree, vanilla extract, honey, spices, baking powder, and yoghurt and blend until combined
  4. Next, add in your choice of milk bit by bit until you get a pourable batter
  5. Put some coconut oil in the pan (now turned up to a medium-high heat) and pour your pancake batter in
  6. Flip each pancake once the edges turn a golden colour
  7. Keep topping the pan up with coconut oil after each couple of pancakes
  8. Serve and enjoy! (I would highly recommend serving them with something chocolatey!)

Nutritional Info:

(Makes 7 small pancakes)

  • 402 calories
  • 57.7g carbs
  • 14.3g protein
  • 12.9g fat

I hope you enjoy these autumn style pumpkin pancakes, and stay safe as storm Brian might get you 😉 (the names they call these storms are absolutely hilarious!)

Jazzy B ❤

 

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 ❤

 

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 ❤