Posts in cookies & pancakes
Pancake Day... 15+ Recipe Roundup!

It's less than a week until Shrove Tuesday.... yay Pancake Day!! 

I haven't made pancakes for ages but will definitely be doing so next week. In the meantime, I am re-sharing the classic British Pancake recipe (more like a crepe than a fat American style pancake) and a roundup of all my blog favourites.

I would love to hear your favourite recipes or flavour combinations you'd love to see me create?

classic pancake.jpeg

Recipe: classic pancakes

Makes 3 medium pancakes (serves 1 if you are anything like me!)


  • ½ cup white spelt flour

  • 1 tsp ground flax or chia seed

  • 1 tsp agave syrup

  • 1 tsp baking powder

  • tiny pinch salt

  • 2/3 cup non-dairy milk (reduce to ½ cup if you prefer a thicker pancake)

  • 1 tsp vanilla extract

  • 1 tbs melted coconut oil


Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.

Meanwhile, heat a medium-sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes.

Serve hot with toppings of your choice.

Want more inspiration... here is a recipe round-up of pancake ideas, with a savoury option too!

AND, since pancake day is just the day before Valentines Day.. why not join forces and create a two-in-one dessert with wow factor... 

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Blueberry & Banana High Protein Pancakes

I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)

Blueberry & Banana High Protein Pancakes

Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.

On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!

In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!

Mmmmm pancake brunch!

These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter. 

I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour.  I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.

If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!

Blueberry & Banana High Protein Pancakes

Recipe: chickpea flour pancakes

Serves 1 (3 small pancakes)


  • ½ cup chickpea flour (aka gram or garbanzo flour) 
  • 2 tsp chia seed (or flax)
  • ¼ tsp baking soda
  • 1 heaped tsp coconut sugar
  • ½ tsp cinnamon
  • ½ cup water
  •  1 tbs peanut or almond nut butter 
  • toppings of choice- I used mashed banana, blueberries and soy yoghurt


Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.

Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.

Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)

Serve immediately.

Blueberry & Banana High Protein Pancakes vegan
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Carrot cake breakfast blinis

These carrot cake blinis had not started life in my head as carrot cake blinis...

Carrot cake breakfast blinis

They were going to be some kind of gorgeously thin crepe that I could use to wrap up with a breakfast fruit compote...kindly of like these (but with carrot). But as is usually the case, I have issues making large pancakes look pretty. Actually that's not entirely true as  these were pretty good pancakes of the classic British variety, but that aside that I tend to have more success with the small blini type and for that level of perfection I find a melon baller scoops exactly the right amount of batter into the pan…just a little tip for ya!

Since I had already added blended carrot into the batter, I simply added a few extra spices and some walnuts onto the top and then we have carrot cake blinis, the walnuts were actually a really great addition since when the blinis are flipped over for the final minute of cooking it also toasts walnuts nicely.  I blended my carrot, but you could use finely grated carrot for a more visible carrot texture.

This could be served in a variety of ways, here I simply teamed mine with some satsuma slices and a little soy yoghurt but anything goes's your weekend brunch after all so what would you have with them?

Oh, and it goes without saying these could easily make dessert... just layer up into mini ice-cream sandwiches and drizzle with some maple syrup on top and you're good to go. Yay!

Last note, this batter makes quite a lot of blinis but remember they are don't get scared but the number! 

Carrot cake breakfast blinis

Recipe: Carrot Cake Blinis

makes approx 20 (serves 4 ish)


  • 1/2 cup buckwheat flour
  • 3 tbs ground flax
  • 2 tbs maple syrup (or a little stevia)
  • scant 1 cup water (add extra if needed)
  • 1/2 cup grated or 1/3 cup blended carrot
  • 2 tsp coconut oil- melted
  • pinch salt
  • 1/2 tsp each nutmeg and cinnamon (or to taste)
  • approx 1/3 cup chopped walnut pieces for topping


Blend together all ingredients (other than buckwheat) in a blender until smooth*. Pour into a medium bowl and add the buckwheat flour mixing until a smooth thickish batter is formed. Allow to sit for a couple of minutes to allow the flax to help thicken and bind a little.

Using a melon baller (easiest way!) scoop small dollops of batter onto a hot, lightly oiled, frying pan. add a few chopped walnuts to the top and fry until golden beneath and flip to cook for a minute on the other side.

Serve immediately. 

*Note: if you prefer the carrot more visible and a little chunky mix this in at the same time as the buckwheat.. 

Carrot cake breakfast blinis
Carrot cake breakfast blinis


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Chewy Chocolate Quinoa Cookies

I’m loving all the healthy high protein ‘flour’ swaps i’m trying out at the moment. First it was with whole buckwheat groats (still plenty of those recipes to come) and now it’s also with quinoa.

I mentioned before that I was having a big quinoa kick this month, incorporating it in all sorts of recipes both sweet and savoury. It’d such a versatile ingredient and it’s nutritional profile is hard to beat.

I cook big batches of quinoa to freeze in cup sized portions, so it’s so easy to add to any recipe or salad at a moments notice.

This cookie experiment, therefore, took me literally minutes to throw together and was such a success I’ll definitely be trying it out again very soon. I used cacao nibs to make sure I kept to my sugar-free  Lent Challengeyou could also use regular dairy free dark chocolate chips if you prefer and for a little extra indulgence, I may well give this a go next time, although to be honest I quite liked the bitter crunchy contrast of the nibs.

The coconut flakes combined with the quinoa make for a really soft and chewy cookie but I have also since tried without the coconut. The peanut butter helps bind and gives a mildly peanutty taste but you could sub for cashew or almond butter if you want the chocolate to dominate.

Recipe: Chewy chocolate quinoa cookies

Makes 8 small cookies


  • 1 cup cooked quinoa
  • ¼ cup peanut butter (add a pinch of salt if not salted)
  • ¼ cup homemade date syrup and a pinch of pure stevia (you could use 3 tbs maple syrup, coconut syrup or agave if you prefer)
  • ¼ cup unsweeteneed dessicated coconut flakes
  • ¼ cup cocoa nibs or dark choc chips
  • ¼ cup cocoa powder


Mix the peanut butter and date syrup, add a tiny touch of hot water if not already 'drippy'. Stir in the remaining ingredients until fully coated and sticky.

Scoop into fat cookie dollops and place on a lined baking sheet. Bake at a fairly low temperature (I opted for 160C so as not to risk burning the date syrup) for 10-15 minutes until slightly golden. The cookies will be soft when they come out of the oven and will firm up to touch as they cool but remain soft in the centre.

Note: I have since also made these adding one mashed banana which helps to sweeten and bind the mix even more. Reduce syrup/stevia accordingly to taste.

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Coconut oatmeal cookies

It’s crazy to think that with my love of oats I have not yet attempted a full on oatmeal cookie!

Well all that has now changed!

A few days ago, some of you may have seen this picture pop up on my newly created Instagram account (subtle hint: come follow me here!!)

These cookies are soft and chewy and rich and buttery…they taste like a regular soft and buttery sugary oat cookie yet without all the naughtiness. The inclusion of coconut, in the form of coconut sugar and coconut flakes (along with coconut oil although you can’t taste that!) gives these cookies a deep caramelly richness and a crazy cool chewy bite. The touch molasses further intensifies the depth of flavour but that is entirely optional.

I initially made a small batch of these cookies as a test. The recipe below makes about 8 medium cookies but you could easily double it up to make a more ‘normal’ sized batch. I also kept it plain and simple here so the oats could take centre stage, but you could add raisins or choc chunks if you wish. Next time I make these I may also sub half of the oats for quinoa flakes to see how that changes the texture. I also fancy a peanut butter version subbing the coconut oil…Mmmmm.

Recipe: Coconut oatmeal cookies

Makes approx. 8 cookies


  • 1 cup oats (gluten free if necessary)
  • ½ cup buckwheat flour
  • 3 tbs tapioca flour
  • 3tbs coconut sugar (plus pinch stevia- optional)
  • 1 tbs agave
  • 1 tsp molasses (optional for richness)
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp mixed spice or nutmeg
  • 1 tsp vanilla extract
  • 2tbs coconut oil- melted
  • 1 tbs ground chia and 3 tbs water/soy milk
  • 3tbs desiccated coconut
  • ¼ cup raisins/choc chinks- optional


In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Add choc chunks/raisins last (if using).

On a parchment lines baking sheet roughly roll cookie dough into apricot sozed balls and press flat with fingers.

Bake in a preheated oven at 180C for 10 mins until lightly golden. Cool on baking sheet, then store in air-tight container once fully cool.

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Raspberry almond cocoa cookie

So many recipes I want to share!

I have an amazing ‘realistic’ burger recipe I tried out last weekend that I am dying to share but before all that we’re still in ‘birthday land’ so first I must share with you my breakfast cookie that was my morning birthday treat.

I love the breakfast cookie! So quick and simple, so filling and also good for you too…obviously if you don’t go overboard with chocolate and other sweeteners but then it wouldn’t really be a breakfast cookie would it!

This little cookie was a little more indulgent than my previous blueberry cookie as I used cacao in the batter and a tiny grating of chocolate over the top.  But I think you’ll agree it’s still pretty virtuous and makes a change from my bowl of oats.

You’ll also see a little green smoothie sneaking in the background. I’m still on my ‘30 day green smoothie challenge’ and its going well so far… I will wait until the end of the challenge in a week or so to round up my thoughts, findings and various recipes.

Well, I think that cookie pretty much speaks for itself… I have nothing left to add! So I’m going to leave it there and be off for my birthday celebrations with my family, a trip down to Reading to visit my sister who is at uni there. The weather is looking good today so hopefully we’ll take a nice walk along the river after lunch…tapas! Tapas is one of my favourites, I love lots of mini portions to dip into and try and there’s always something for everyone. I also get plenty of choice which is great as in most restaurants there is a limited number of dishes I can order from the menu.

I’m hungry already!

Recipe: raspberry almond cocoa cookie

Makes one fat cookie


  • ¼ cup oats
  • 2 tbs buckwheat flour (other flours  would probably be fine too)
  • 1 tbs cacoa powder
  • ¼ tsp baking powder
  • 2 tsp ground flax/chia
  • Ground cinnamon and vanilla or almond extract to taste (approx. ½ tsp each)
  • 1 tbs agave syrup
  • 2-3 tbs soy yoghurt (or regular yoghurt for non-vegan)
  • Handful of frozen raspberries
  • Sprinkling of flaked almonds
  • A little grated dark chocolate-optional


Mix and mash all ingredients (other than almonds and raspberries) together well to form a thick mixture, add the raspberries last and mix through so they are still chunky. Bring the mixture together as a ball and roughly flatten the ball with your palm and place on a small microwaveable plate. Sprinkle the flaked almonds over the top and lightly press them in.

Cook on full powder in the microwave for 1 minute (you may need an extra 20 seconds depending on your microwave power). Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done.

Grate a little dark chocolate over the top if desired before serving.

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Carrot cake pancakes

So, on Saturday pancakes got to me again….!  I hadn’t planned for this little distraction at all since I had a nice bowl of oats lined up in my head (hmm, that sounds odd?)

But then Facebook happened and somebody had posted about pancakes- how much they really wanted some….so then I really wanted some too! So I figured I really ought to do something about that.

Meet the newest addition to the pancake family. Carrot cake pancakes!

It’s still only a relatively small pancake family but there are plenty more flavour combos bubbling away in my mind awaiting a future weekend brunch trial.

Check these ones out too:

What’s your favourite flavour?

You will see the note below about carrot content. I made these originally with quite a large carrot, and therefore the ratio of ‘wet ingredient to dry’ was fairly large as carrot releases more moisture whilst cooking. You will see from the photos that the pancakes were more dense and moist than fluffy, I liked it this way as a nice change but my mum (who I’d shared them with) preferred a slightly fluffier version. Therefore I have slightly reduced the amount of carrot in the recipe below. Also note that the carrot should be finely grated so that it cooks through quickly.

P.S wish me luck for tonight, as I have my first new Pole Fitness class to teach…I’m a big ball of nerves and excitement!

P.P.S do you notice how there are 4 pancakes in these photos yet the recipe makes 6- well guess who ate four pancakes and who ate two! (yes I was hungry!)

Recipe: Carrot cake pancakes

Makes approx. 6 smallish pancakes 


  • ½ cup white spelt flour
  • 4 tbs oats
  • 1 tsp cinnamon or mixed spice
  • ¾ tsp baking powder
  • pinch salt
  • 1 smallish carrot finely grated (or larger carrot for a less fluffy pancake)
  • ½ tsp vanilla extract
  • 2 tbs maple syrup
  • 1/3 – 1/2 cup orange juice
  • 1tbs melted coconut butter


Mix coconut butter, orange juice and vanilla in a bowl and heat in microwave to melt the coconut butter into the mixture. Combine dry ingredients in a separate small bowl then add the wet and mix. Add finely grated carrot last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a few minutes each side.

Serve with soy yoghurt and walnuts with a dusting of extra cinnamon as desired.

Note: when I first made these I added a medium- large carrot to the mixture which made for a wetter pancake due to the moisture in the carrot as it cooks. I enjoyed this texture, but if you prefer a more traditionally fluffy pancake then you may wish to reduce the carrot as noted.

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Blueberry pie breakfast cookie

Remember my chocolate chunk breakfast cookie?

…How could you forget! It was very good.

Well, for those among us who simply cannot contemplate chocolate in any form for breakfast, I now have a little fruity offering. The perfect breakfast… or brunch.  I also have a little admission to make here, when I woke up this morning  I was so busy with bits and pieces on my laptop upon waking that I didn’t actually make it out of my bedroom until just before midday when my stomach started shouting at me for food…I had no idea how late it had got! So, I doubled the recipe and had one massive cookie. It was very filling indeed. Ok so that’s my little guilty admission!

So, the photos below is for one biiiiiig ‘double’ cookie however the ingredients below are for a regular sized cookie more like the original choc chunk version…. Double it if you dare!! (p.s if you do you’ll need to microwave it for longer- mine took approx. 2 ½ mins to cook through in the middle, no dramas if it is a little soft. Also it will be too big for your hands so you'll simple need to spoon and spread it onto the plate in a neat circle). I had another thought once I made this cookie, and I’ll give it a try on another occasion but I reckon you could substitute the yoghurt for a small mashed banana for a blueberry-banana combo, this will also help to sweeten and you can reduce the maple syrup. Let me know how it works out for you if you try this.

The photos look much less ‘oaty’ than the previous chocolate cookie, I think that’s simply because I whipped the ingredients together fairly ferociously, so it had more of a cakey texture. Either way tastes good to me.  I used blueberries but you could use any berry you fancy. I advise using frozen blueberries as they will hold their shape as you push them in and they will be perfectly cooked through after 1 minute in the microwave, no need to thaw first.

One last note- I suggest you taste the batter before cooking to test for sweetness. As its for breakfast I prefer a mildly sweet cookie but you may prefer to modify this, particularly if you make it for a dessert or snack.

Well, I think I’ve just about caught up with my life now that I’m back from my holiday. It’s been a day of bits and pieces, I was so glad for the Easter bank holiday!  I still have a few things to tick of the list for today, not least dinner that is currently in the oven.  If successful that will a post for later this week…Oh the excitement!

Recipe: blueberry pie breakfast cookie

Makes one fat cookie


  • ¼ cup oats
  • 2 tbs buckwheat flour (other flours  would probably be fine too)
  • ¼ tsp baking powder
  • 1 tbs ground flax/chia
  • Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
  • 1 tbs flaked almonds (or other nuts of your choice)
  • 1 tbs maple syrup
  • 3 tbs soy yoghurt (or regular yoghurt for non-vegan)
  • Handful of frozen blueberries


Mix and mash all ingredients (other than almonds and berries) together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate. Push the frozen blueberries into the surface evenly across the cookie dough. Sprinkle the flaked almonds over the top and dust with a little extra cinnamon if desired.

Cook on full powder in the microwave for 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done!

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