Telling someone that you’re having pancakes for breakfast sounds super unhealthy (not that having that sometimes is a bad thing)! They’re often laden with syrups, cream, toppings of all sorts (if you’ve been to the Pancake house at Centre Parcs, you’ll have seen allllll the topping options) and made with butter, full fat milk/buttermilk and your bog-standard flour. HOWEVER, having a healthy pancake breakfast is such a simple task.. there really is no excuse.
These high protein pancakes are whizzed up in seconds and, if you don’t want the chocolate option, contain only 3 ingredients.
So, here they are:
Cooking time: 15 minutes
- 1 banana,
- 1 scoop of protein,
- 150ml of egg whites or two eggs,
- Optional: Cacao powder
- Toppings of choice.
- Pop all of the ingredients in your blender and whizz until well combined,
- Heat a frying pan on a medium heat and grease with either coconut oil or fry light spray,
- Pour 2 tablespoons amount in to the pan in a circulaur shape.
- Cook your pancake for around 2 minutes before flipping on to the other side.
- Continue to do so until all your mix is gone.
- Add your toppings and ENJOY!
Are you a green tea fan?
I’ve been cutting back on coffee lately. But on mornings that I need a little pick-me-up, I love a warm cup of green tea.
We all know that green tea has antioxidant benefits. But did you know that powdered green tea – also known as matcha – has 137 times more antioxidants than brewed green tea? Antioxidants are important because they fight cancer-causing free radicals in the body (among other benefits).
Have you tried a smoothie bowl yet?
It’s a fun way to slow down and enjoy your smoothie as more of a meal with a spoon (as opposed to slurping it down with a straw). Plus, you get to add more nutritious foods with toppings like fruit, nuts, and seeds.
I hope you all love my take on the matcha green smoothie!
Ingredients to serve 1:
- 80g of frozen berries,
- 100g of frozen spinach,
- 1 tsp of Matcha powder (I used Heap Well Superfoods),
- 1 tsp of xanthum gum (this thickens it),
- 250ml of milk (I used almond milk),
- 25g of protein powder (optional),
- Add frozen fruit and spinach, milk, matcha powder, xanthum gum and protein powder to a blender and blend on high until creamy and smooth,
- Taste and adjust flavor as needed, adding more fruit (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or more milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion).
- Pour in to a serving bowl and top with desired toppings (optional).
- Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.
This combination is so creamy and tastes so naughty yet is super healthy and delicious. The avocado adds healthy fats, the dried fruit is a brilliant carbohydrate source and the protein is added for muscle repair so these are ideal pre or post workout!
- 1 serving of protein powder,
- 1 avocado,
- 2 tablespoons of cacao powder,
- 20g of chocolate spread,
- 30g of agave nectar,
- 50g of dried mixed fruit,
- 30g of cacao nibs.
- In your blender, combine the first 5 ingredients together until well combined (you may need to add some water),
- Once well blended, hand mix in the dried fruit and cacao nibs.
- Pop the mixture in the fridge for around an hour to set,
- Take the mixture out and role in to balls!
- Keep in the fridge and enjoy!
Skillets are one of my favourite breakfasts; you can easily mix it all together and then pop it in the oven. Simple! I love this one as it is seasoned with cinnamon and filled with mixed dried fruits; a healthy take on an Easter favourite!
- 1 crumpet (shredded),
- 20g of coconut flour,
- 50g of egg whites,
- 100ml of milk,
- 30g of dried fruit,
- 1 serving of protein powder,
- ½ a teaspoon of cinnamon.
- You will also need one skillet or baking dish!
- Pre heat the oven to 160C,
- Combine all of the ingredients together until well combined,
- Pour the mix in to your skillet,
- Pop the skillet in to the oven for 25minutes or until golden on top!
Hot cross buns (and maybe chocolate) are what Easter is all about but, lets face it, theyre not the healthiest of snacks. So, I developed this delicious loaf to mean that people could have their cake, and eat it.
Preparation time 10 minutes
Cooking time 40 minutes
- 100ml of egg whites,
- 1 whole egg,
- 50g of vanilla or unflavoured protein,
- 25g of sweetener of choice,
- 50g of flour (I used Quinoa flour),
- 35g of Coconut flour,
- 25g of nut butter (I used almond),
- 100g of apple puree,
- 100ml of coconut milk,
- ½ a teaspoon of baking powder,
- 100g of dried mixed fruit.
For the topping:
- 75ml of water,
- 30g of casein protein,
- 30g of Sukrin Sugar free icing sugar.
1. Line and grease a loaf tin and preheat your oven to 160C,
2. Mix together all of the cake ingredients; making sure to mix them well!
3. Pour the mix in to the tin and pop in to the oven for 30 minutes.
4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
5. Now to make the icing; simply mix all of the icing ingredients together and spread over the loaf in a cross shape!
I personally don’t think there is anything better than a waffle for breakfast/brunch/ or even dinner- in both sweet and savoury form!
They’re quick and easy to make, packed full of protein and carbohydrates and, are therefore, deliciously filling! These ones are so versatile- I love to top them with smoked salmon but bacon, a poached egg or even sausages would work beautifully too!
– 50g of pancake mix (or 1/2 teaspoon of baking powder, 50g of flour),
– 100ml of water,
– 1 teaspoon of spice of choice,
– any toppings you fancy!
Are you ready?
1. Mix together the pancake mix and water- leave to stand for 2 minutes.
2. Grease and pre heat your waffle iron and then pour in the mixture,
3. Cook on both sides until browned,
4. Take out, plate up and ENJOY!
I love carrot cake; as I was growing up, it was definitely my favourite cake of choice! However, your traditional cake is definitely not as healthy as this option and is often high in both fat and calories!
This cake though, contains 6.8g of protein per slice and only 1.2g of fat!
- 100g of plain yogurt,
- 250g of liquid egg whites (or 4 whole eggs whisked together),
- 40g of vanilla or plain whey protein,
- 150g of grated carrot,
- 30g of date nectar,
- 50g of coconut flour,
- 50g of dried fruit,
For the icing:
- 20g of casein protein,
- 100g of plain yogurt,
- nuts and seeds to sprinkle!
- Line a loaf tin and pre heat your oven to 160C,
- Combine all of the cake ingredients until well mixed and then pour them in to the tin,
- Put the tin in the oven and bake for 45 minutes or until firm to touch.
- Take the cake out of the tin and tip on a cooling rack,
- Leave the cake to cool on a cooling rack,
- Whilst the cake is cooling, mix together the yogurt and casein,
- Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
Don’t forget to let me know if you make it!