PANCAKE … sprinkled with magic 

This is a revamp of my childhood favourite dish – pancakes !!! This is such a delicious and low in sugar : desert/snack/lunch. You can make it in so many different combinations, the only thing which will stop you is your imagination. This one is called : Pancake Sprinkled with Magic because my daughter thinks that I do magic to make it in her favourite colour – purple. 
PANCAKE: 

Ingredients

– 100g plain flour

– 2 eggs

– 300ml semi-skimmed milk

– Coconut oil for frying

Put the flour into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk at the time.

Heat the pan over a medium heat, add the butter and fry for 30s on each side.

PURPLE FEELING:

– 100g ricotta cheese (or any soft white cheese)

– 2 handfuls of blueberries (need to make sure that they are sweet)

Heat the blueberries in the pan for 3-5 minutes (until releasing the juices). Cool down the blueberries, then blend. Mix with the Ricotta cheese. 

Depending on how much filling you want in your pancakes you might need to double the ingredients. 

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GRANOLA 

Home made granola with yogurt is a great alternative to the breakfast or just a yummy healthy snack for kids (or grown ups). This is so easy to make and so yummy to eat. 

INGREDIENTS 
– 200g oats 

– 50g sunflower seeds 

– 50g pumpkin seeds 

– 50g almond flakes    

– 1 big tbsp maple syrup  
COOKING METHOD 

 Mix oats and maple syrup together, then combine everything together. 

 Put all ingredients on to a roasting tray and roast for 20 minutes or until golden (oven at 160C).

 Serve with natural yogurt or soya alternative for a milder taste. 

 You can also add dried fruits if you desire. 

FLUFFY PANCAKES IN BLUEBERRY SAUCE 

ANOTHER DAY, ANOTHER MEAL … 

PANCAKES IN BLUEBERRY SAUCE 


Ingredients:

– 2 eggs (beaten)

– 250g of flour 

– 1 tbsp baking powder 

– 300ml milk 

– 2 bananas (blended)

– 2 handfuls of blueberries 

– 4 tablespoons of Greek yogurt 

Cooking method:

 Mix all of the ingredients together in a blender and blitz until nice and smooth. 

 Prepare the frying pan, and fry your pancakes for around 1 minute on each side. Remember that when the upper side of the pancake is bubbling it’s time to turn it to the other side. 

Once your pancakes are ready, heat up small pan and add your blueberries to it.  

Jiggle and shake the pan over the heat for a couple of minutes then add the yogurt, quickly mix it and pour all over your pancakes (make sure not to cook it once you add the yogurt). 

ENJOY IT! 

BREAKFAST (healthy) DOUGHNUTS !!!!! 

BREAKFAST (healthy) DOUGHNUTS !!!!! 

Looks like a yummy, sweet full of sugar and fat doughnut ? Taste like one but thanks to Jamie Oliver those doughnuts are quite healthy ! No added sugar and full of vitamin C and iron. Your child (… and you 😀) will love those. 

 INGREDIENTS

– 100g Medjool dates 

– 100g wholemeal self-raising flour 

– 100g self-raising flour , plus extra for dusting 

– 30g ground almonds 

– 1 large free-range egg 

– olive oil 

– 320g blueberries 

– 1 tablespoon runny honey 

– 4 tablespoons Greek yoghurt

COOKING METHOD :

  Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water. 

  Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes. Roll out the dough 1.5cm thick and divide in to 4, cut a hole in the centre of each one. 

  Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through. 

  Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts, then transfer them to the frying pan to get golden for 10 minutes, turning regularly. 

  Then add the blueberries to the pan and the honey. Jiggle and shake the pan over the heat for a couple of minutes. When the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. 

APPLES IN PANCAKE BUTTER 

APPLES IN PANCAKE BUTTER  This is another great idea for a healthy snack/dessert. It’s very tasty and so quick to make. You can also make lots of them and keep in the freezer! 


INGREDIENTS:

– 1 glass of flour 

– 1/2 glass of milk 

– 1 egg

– 2 big apples 

– 1 tsp vanilla extract 

– 1/2 tsp baking powder 

– 1/4 tsp cynamon

– A little bit coconut oil 
COOKING METHOD 

  Mix all ingredients together until you have nice and creamy mixture. You want it to be quite thick so it sticks to the apples easily. Peal apples and remove the middle of it. Slice them in to 1/2 cm rings. Deep in to the mixture and fry in coconut oil until golden (around 1 minute). 

CARROT BISCUITS ! 

CARROT BISCUITS ! 

 Those are soft, low in sugar and have hidden vegetable ! Perfect combination !!! 


INGREDIENTS: 

– 350g plain flour, plus extra for dusting your hands

– ½ tsp baking powder

– 1 tsp ground cinnamon

– 1 tsp mixed spice

– 140g butter, softened

– 50g soft light brown sugar

– 1 egg beaten

– 200g carrot, finely grated
COOKING METHOD: 

 Combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. 

Tip in the dry ingredients and mix to form a dough.

 Line a baking sheet with baking paper. Dust your hands with a little flour, then divide the dough into 2cm balls. Use the palm of your hand to flatten each one to a thin circle. You can bake them like that or cut shapes out of the dough. 



 Bake for around 20min at 180C.

SUGAR FREE YUMMY BROWNIES !!! 

Sugar free Brownies !!!!

I am one of those annoying mums who don’t like to give Chloe sweets. I try to make cakes and biscuits myself so I can make sure that they are as healthy as possible. Those are brilliant! Chloe things that she is eating “chocolate”. 


INGREDIENTS: 

75g Coco

75g Wholemeal flour

130g Butter (melted) 

1 Ripped banana 

200g Medjool Dates 

1tsp Vanilla extract 

2 Eggs

1/2 tsp bicarbonate 

COOKING METHOD:

 Preheat oven to 160 C fan oven. 

 Chop the dates and cover in the boiling water with bicarbonate. Leave for 20 minutes. 

 Add dates and the banana in to the food processor and blitz.

Combine all of the ingredients together; Put in to the cake tin and level off then bake for 20 – 25 min.

This might be sugar free but your child (and you) will love those brownies ! ❤️