Protein Pancakes

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I love pancakes, but most of the time I can’t justify making them as they’re seriously loaded full of sugar, fat and probably about triple the calories of my normal breakfast allowance.

However, when you’re having a craving these guys are the perfect alternative to the thick American style ones and are practially guilt free! Each serving contains only 250kcal, 20g protein, 23g carbs, 8g fat and only 0.4g sugar ! (Plus whatever toppings you’d like to add…)

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Life is good when you can sit down to a stack like this, guilt free – and on track for your goals.

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Recipe

1 scoop vanilla protein powder

30g fine oatmeal/ oat flour

1 tsp baking powder

1 egg

50ml water

1 tsp sweetener (to taste)

+ toppings of choice (I’ve made a blueberry sauce and topped with Greek yoghurt and fresh fruit)

Method

  1. Combine all of the ingredients in a medium bowl. The consistency should be slightly thinner than your normal American pancake mix but still on the thick side – I tend to do a test first and then add more flour/ water based on the consistency of the pancake!
  2. Place a frying pan on a medium heat and scoop the pancake mix into the pan – I tend to do 3 at a time.
  3. Once bubbles appear on the top of the pancake mix flip them over and cook for a further minute or so – they won’t take long on the other side !
  4. Once cooked remove from the pan and add the toppings of your choice!

ENJOY! x

Mary Berry’s Banana Bread

Don’t get me wrong, I love bananas, however once they start to turn brown I won’t touch them. I like them almost under ripe so that the fruit inside is still firm.

So, what are you meant to do with all of those bananas that you forgot about in the back of your cupboard or in your fruit bowl that are now past their best by quite some way?

For me, the answer has to be banana bread. It is utterly delicious and the natural sweetness of the fruit lends itself perfectly to baking! While it’s still not as healthy as eating bananas by themselves,  it’s at least slightly better than a cupcake smothered in copious amounts of butter icing or a deep fried, sugar coated doughnut.

When I told one of my friends that I was making banana bread they threw up a bit of a par-larva about the name. Which to be fair is understandable seeing as, strictly speaking, banana bread is more of a loaf- shaped cake.

Personally I’ve never understood the difference between banana bread and banana cake, and seeing as I can’t come up with a reasonable explanation I’m guessing that it probably isn’t all that significant! In fact, categorising it as a bread rather than a cake just legitimises it’s consumption at any time or hour of the day (i.e. making eating cake for breakfast socially acceptable), explaining why this is such a popular and successful recipe!

 

 

The great thing about banana bread is that it doesn’t matter how long they’ve been sitting in the back of your cupboard for forgotten about. In fact, in order to make the best banana bread it’s a well known fact that your bananas should be so ripe that they practically dance into the oven by themselves.

When I’m in need of a recipe quite frankly there’s only one person to turn to, and that is of course the queen of baking Mary Berry. This recipe has everything you’d want from banana bread, it’s moist, hearty and packed full of flavour!

I’ve added blueberries to the recipe but this isn’t strictly necessary, it just depends on how adventurous you are with your banana bread. Feel free to stick to the classic recipe or make your own additions such as chocolate chips, raspberries, peanut butter chips etc etc…

Mary Berry’s Banana Loaf Recipe

Ingredients

100g Softened Butter

175g Caster Sugar

2 Large Eggs

2 Ripe Bananas (mashed)

225g Self Raising Flour

1 tsp. Baking Powder

2 tbsp. Milk

150g blueberries

Method

  1. Preheat the oven to 180C / Fan 160C / Gas 4.
  2. Lightly grease a 2lb loaf tin, then line the base and sides with greased proof paper.
  3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
  4. Fold in the blueberries.
  5. Spoon the mixture into the tin and level the surface. At this point you can sprinkle a few oats on top before baking.
  6. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
  7. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

Happy Baking! x

Fluffy Blueberry Pancakes

I love pancakes. Whether they’re they thick american style ones, the classic crepe, covered in chocolate or smothered in maple syrup. These fluffy, light, blueberry filled beauties are no exception.

This recipe has to be my all time favourite (of course this may well change as I experiment and try out new recipes, however, for the time being this one tops the rest by a long way). It’s quick, easy and makes big, thick, fluffy pancakes! I honestly cannot emphasize enough how easy it is to make pancakes from scratch! Buying the ingredients also works out a lot cheaper than those naff packet mixes, and besides, they always taste ten times as good when you’ve made them yourself.

I usually only make pancakes once a year on the infamous pancake day, however having woken up to a torrential downpour outside I thought breakfast called for something a bit heartier than your standard granola and yoghurt or scrambled eggs on toast.

The basic recipe is pretty versatile. You can eat them with maple syrup, ice cream, nutella, fruit, lemon and sugar, and the list goes on…  I top them with a homemade blueberry sauce that comes together in less than 10 minutes with just a few staple ingredients. It’s delicious and can be eaten with anything like pancakes and waffles or stirred into greek yoghurt or ice cream!

The key to making fluffy, thick pancakes is to keep the batter thick. It should barely spread when you scoop it onto the pan. The next tip that I cannot underline enough is to keep the frying pan on the low side of medium. You also have to be patient and wait for bubbles to appear on the surface of the batter before flipping them over (difficult I know, but they’re worth the wait, trust me). Once you’ve flipped your pancake, it cooks much faster on the other side, just a minute or two.

I’d recommend using a non-stick pan as it’ll make your life a lot easier, however it’s not absolutely necessary. The key is to use a little butter or oil to grease the pan before the first batch, the first few are more likely to stick however DO NOT PANIC, this just means you’ll have to eat a few before any of your housemates even realise that you’re making pancakes!

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Recipe

For the pancakes:

2 cups self raising flour

2 tsp baking powder

1/3 cup caster sugar

1 egg

1 1/2 cups milk

2 tbsp butter (melted)

2 tsp vanilla essence

  1. Mix together all of the dry ingredients and then add egg, milk, butter and vanilla.
  2. Whisk well until all ingredients are incorporated and there are very few/no lumps in the mixture. At this point add any additional ingredients you’d like in your pancakes (for example blueberries, chocolate chips, lemon zest etc…)
  3. Heat frying pan to a medium heat and pour in the batter. I tend to use a small ladle, or 3 to 4 tbsp for each pancake.
  4. Flip the pancakes once bubbles appear on the surface. Once flipped they will only take a minute or two to finish cooking.

*The batter can be made up to a day or two in advance, just cover the bowl with cling film and leave in the fridge*

For the blueberry sauce:

2 cups blueberries

1/4 cup water

3 tbsp honey or sugar

  1. In a medium saucepan over medium heat, combine the blueberries, water and sugar or honey. Stir frequently, and bring to a low boil.
  2. Simmer until the blueberry sauce is just thick enough to coat the back of a spoon.
  3. Remove from heat and serve.