Valentine’s Day was never something I use to bother with but last year I got truly pampered by my boyfriend and decided that actually, Valentine’s is pretty awesome when a spa and fancy restaurant is involved.
It also means that spring is on its way which means one step closer to summer!
Another reason I love Valentine’s? Chocolate. My favourite thing. Now that I’m all healthy and what not I thought I’d try my best to make healthy versions of some Valentine’s treats you might like to share with your loved one. Some of them are kinda healthy but I’d still recommend eating them only in moderation.
Obviously these recipes were sooo dull to create and I definitely didn’t lick the bowl at all. Not once. Girl guides honour. Ahem. Anyhoo lets get to it!
Lazy Sunday mornings are perfect for pancake making. It’s become a little ritual between my boyfriend and me to have pancakes almost every Sunday. In fairness, we’d both happily eat them every morning if we had the time.
Although weekends are perfect for letting go a little and eating something less healthy, treating the entire weekend like that will have a negative impact on your health and (if you have them), weight loss goals.
So, I have pinched this recipe from My Fitness Pal and created my own healthy topping.
These pancakes are pretty good- they aren’t like standard pancakes, slightly heavier but still good and a lot more filling in my opinion.
They are almost sugar free; I managed to make 9 pancakes altogether-with 1tbsp of sugar in total, per pancake thats pretty much only a tiny smidge of sugar. You could also replace the butter with vegan butter and make it dairy free.
1.1 ounces all-purpose flour (1/4 cup)
1 cup oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup non dairy milk
2 tablespoons vegan butter, melted
1 large egg (use Orgran egg replacer
Oil/butter for pan
For the Compote
1/2 cup natural yoghurt almond/coconut/soy
1/2 frozen berries
1/2 small banana
Preheat oven to 150 degrees c
Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine milk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
Heat a nonstick griddle over medium heat (can use frying pan). Coat pan with oil/butter. Spoon about
2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
Watch my new video where I try some vegan junk food and give my opinion of it. Includes vegan icecream and chocolate biscuits. Not really a healthy video but it’s ok to have a treat every now and then!
This little guy is such a healthy sweet treat to have when you’re craving sugar. But, it does take a couple of hours to set so plan ahead chocolate lovers! The dark chocolate hardens when mixing with the other ingredients and creates a nice crunchy-ish textures and the raspberry and a slight tartness which really compliments the chocolate (check me out sounding like a food critic…)
Hello my lovely readers! I decided to share this recipe with you to celebrate the fact that I have reached 20,000 views on this website! I started this blog in Oct 2014 and it is now June 2015. In the space of 8 months I have had 20,000 views which averages 2,500 views per month (very cool!!). Continue reading →
So this is one of my new favourite pancake recipes. I LOVE pancakes- it’s become a Sunday/Weekend tradition for my boyfriend and me to treat ourselves and have pancakes. This recipe isn’t one of my most healthy, but it also isn’t that unhealthy, especially if you make it with my strawberry puree instead of adding sugar or maple syrup.