DIFFICULTY: EASY PREP TIME: 5 MIN COOKING TIME:10 MIN
Perfect breakfast~ Perfect day
This delicious pancake recipe will roughly take 15 minutes to prep.
This is one of the healthiest breakfast that you will ever have. I love using oatmeal as a main ingredient because of its health attributes and how it completely eradicates those cravings. Oatmeal is very filling, I only had 2 pancakes and was all good for the rest of the day. If you are looking for satiating meals that are delicious and packed with nutrients, then you are at the right place.
I also added some poppy seeds for some crunch to the pancakes. Some benefits of adding poppy seeds to your diet according to the Healthline are as follows:
Poppy seeds contain pain relieving components.
Poppy seeds boost heart and skin health
Poppy seeds aid digestion and enhance fertility.
Let’s jump into the recipe then!
1 cup oat-flour (you can make your own oat-flour by blending your oats in a blender/food processor)
2/3 cup cake wheat flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 tbsp poppy seeds
1 tsp vanilla essence
3/4 cup milk
2 large eggs
1 tbsp butter for frying
In a bowl, whisk the eggs, milk, vanilla essence, salt and sugar until fully mixed.
In another bowl, mix the oat-flour, cake wheat flour, poppy seeds and baking powder.
Pour the whisked egg mixture into the flour and use a spatula to mix the ingredients until fully combined.
Use a large spoon to scoop out the pancake mix into a non-stick pan. Fry the pancakes on medium heat using butter. Enjoy!
PREP TIME: 30 min COOKING TIME: 45 min DIFFICULTY: Medium
This month is the month to celebrate women around the world! I am very excited even though there isn’t much to do due to the lock down restrictions. Even in the midst of restrictions, we can still have a blast in our kitchens right?
So today, let’s have some quality time baking and cooking with other women around the world. Get your skype or zoom ready and start with this delicious recipe : coconut and pecan nut health bars.
Let’s jump in to the recipe!
Ingredients for Base:
300 g coconut flour
100 g castor sugar
200 g salted butter (melted)
½ tsp salt
Ingredients for filling:
150 g yoghurt white chocolate drops
30 g pecan nuts
30 g hazel nits
100 g coconut flakes
100 g coconut flour
1 can unsweetened condensed milk
1 tbsp vanilla essence
100 g egg whites
30 g castor sugar
Instructions for base:
Preheat the oven to 180 degrees Celsius.
Line your baking tray with a baking sheet and set aside.
In a bowl, pour melted butter and castor sugar then stir together.
Add in coconut flour and salt, mixing until dough forms.
Press the dough into the bottom of prepared pan in an even layer. Bake 15-20 minutes, until lightly golden brown.
Set aside to cool for 5-10 minutes and reduce the oven heat to 150 degrees Celsius.
Instructions for filling:
In a bowl, use an electric mix to beat the egg whites and vanilla essence until fluffy. Gradually add the sugar into the eggs until stiff peak forms. (nothing should fall out when you put the bowl upside down)
Mix coconut flour and condensed milk in another bowl until smooth.
Add the batter into the whisked eggs and use a spatula to fold the ingredients until smooth and creamy.
Pour the filling over cooled crust and sprinkle the coconut flakes.
Place the pecan nuts and hazel nuts on top of the filling then bake for 30 minutes or until coconut is golden brown.
Remove from the oven and cool for 5 minutes.
Slice into bars, drizzle with melted yoghurt chocolate drops and Enjoy!