Vanilla Protein Pancakes

When I was in the UK, I used to love going to Holland & Barrett to get my favorite whey protein powder. Coming over here to North America, I felt like most whey protein powder had an artificial taste which was just to strong, so I decided to turn to plant-based protein powders and immediately fell in love! I usually have them as a post workout shake but they do wonders in all kinds of pastries and pancakes, of course. Hope you try and like the recipe 🙂

Ingredients (makes 6 medium pancakes – 2 to 3 servings):

– 2 scoops vanilla protein powder

– 2 eggs

– 4 tbsp oat flour

– 2 tsp coconut sugar

– 1/2 tsp baking powder

– 1/2 cup milk

Instructions:

1. Add the protein powder, oat flour, baking powder and sugar to a bowl and mix well

2. Beat the eggs and mix then in

3. Gradually add the milk

4. Grease a pan and pour 1/4 cup of the batter at the time. Bake on each side on low to heat until ready

Healthy, 4-ingredients Buckwheat Crepes

One of my favorite desserts is large crepes filled with lots of Nutella. Unfortunately this is not something you can eat everyday for breakfast, however, this super healthy buckwheat crepes recipe will finally make having crepes for breakfast acceptable. Toppings include jam (apricot jam is my favorite!), a little bit of Nutella or peanut butter. Oh and, the best part is that you only need 4 ingredients!

Ingredients:

– 1/2 cup buckwheat flour

– 1 tsp cocounut sugar

– 2 beaten eggs

– 3/4 cup milk of choice (I used unsweetened almond-coconut milk)

Instructions:

– In a large bowl, mix the the eggs with the coconut sugar

– Add 1/4 cup of buckwheat flour then 1/4 cup of milk

– Add the rest of the buckwheat flour

– Gradually add the milk while continuously stirring

– Lightly grease a pan and turn the heat on to low (3 to 3.5)

– Pour 1/4 of the mixture at the time and when the sides are becoming dry flip it over using a spatula

– Enjoy with ricotta cheese, peanut butter, jam, or fresh fruit abd maple syrup

The Fluffiest Vegan Pancakes

A few days ago a friend tagged me on a vegan pancakes video on Facebook. They were so fluffy and like regular ones, so I saved the recipe up for later. Vegan pancakes do not have eggs or dairy, and I love challenges, so I got inspired and decided to make my own vegan pancakes recipe. I’m quite happy how they ended up. Soft, fluffy and filling. As all pancakes should be.

Ingredients:

– 3/4 cup regular flour

– 1/4 cup wholewheat flour

– 2 tsp baking powder

– 2 tbsp coconut sugar

– 2 tbsp softened vegan butter

– 2 tsp apple cider vinegar

– 1 cup almond-coconut milk or plant-based milk of choice

Instructions:

1. Add the flour, baking powder and sugar to a bowl.

2. Add the butter and the apple cider vinegar.

3. Gradually add the milk.

4. Lightly grease a pan and bake on each sude until ready.

The best Tomato Soup

I am obsessed with tomato soup. Yes, I’m also one of these weird people who (sometimes) drink tomato juice as if it was a completely sane thing to do (hey, don’t judge). Back home in Morocco eating tomatoes is a staple. If your house does not have bread or tomatoes, is it even a house ? I drink tomato soup as often as I can, but let me tell you. This recipe I made the other day is the best, creamiest tomato soup I have ever tasted. I am done with industrial soups. Seriously. Hope you try it for yourself, and why not ass a grilled cheese on the side ? Cause grilled cheese makes everything better.

Ingredients

  • 5 medium tomatoes
  • 1/2 small onion
  • 1/2 red bell pepper
  • 1 tbsp butter
  • 1 tbsp oil (I used vegetable but olive oil works as well)
  • Salt, pepper, dried basil to taste
  • 2 bay leaves
  • 1/2 cup of water + 1 chicken or vegetable stock cube OR 1/2 cup vegetable bouillon
  • 1 tbsp orzo pasta
  • 1 tbsp corn starch

Instructions

  1. In a large pot, lightly heat the oil and the butter then remove from the heat.
  2. Finelly dice the onions and throw them into the pot. Put back on the heat.
  3. Finelly dice the tomatoes and add them to the pan.
  4. Finelly dice the red bell pepper and add to the rest of the ingredients.
  5. Cover and let simmer on low heat for about 10 min
  6. Mix the stock cube with the water and add it to the pot.
  7. Let simmer for another 5 min and add the bay leaves and the basil
  8. Let simmer for another 10 min on low heat. 5 min before the end add the salt and pepper to taste.

Morning Tacos

Ingredients:

For the tacos:

  • 2 tortillas
  • 1/4 avocado, diced
  • 2 small shallots, finelly diced
  • 1/3 cup corn
  • 1/3 cup red cabbage
  • 1 small lime to serve the tacos with

 

For the salsa:

  • 4 large tomatoes
  • 1 small green chilli
  • salt
  • pepper
  • Juice of one lime
  • 2 heaped tablespoons of coriander
  • One small glove of garlic
  • 1 tbsp olive oil

Sweet Potato Pancakes

Am I deserving of the title “pancake queen” yet ? I love to experiment with pancakes and always try new recipes. Take this one. More of a savoury recipe, but definitely worth trying.

Ingredients:

  • 1/2 medium sweet potato, mashed
  • 1 egg
  • 1/4 cup oat flour
  • 1 tbsp coconut sugar
  • 1 tbsp light margarine or butter

 

Instructions:

  1. Cook and mash the sweet potato
  2. Add the beaten egg, margarine/butter
  3. Add  the coconut sugar and the oat flour
  4.  Gradually add some milk
  5. Lightly grease a pan and bake the pancakes on each side until they’re ready

Quinoa Black Bean Soup

One of my goals for 2018 is to cook more plant-based meals, and eat less meat. I have recently been back home in Morocco, and realized how healthier it is to eat whole, unprocessed food. Food is the best medecine after all. This soup is filling, full of flavor, and perfect with a grilled cheese on the side 🙂

Ingredients (2-3 servings):

  • 2 cups vegetable bouillon
  • 1/2 cup finelly diced carotts
  • 1/2 cup quinoa
  • 1/2 cup black beans
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • (optional: lemon juice)

Instructions:

  1.  Lightly heat the vegetable bouillon in a pan
  2. Add the diced carotts, cover and let it simmer for 10 min on low heat
  3. Add the quinoa
  4. If using canned beans, wash and drain them first, then add them to the pan
  5. Add the salt and pepper and mix well
  6. Let the soup simmer for about 10-15min while regularly mixing. Add more water or vegetabe bouillon if needed
  7. Serve with a grilled cheese and add some lemon juice to the soup if wanted

 

Creamy White Hot Chocolate

Ok so guys. My roomate hates dark chocolate, and I decided to make a rich and creamy hot chocolate but with white chocolate. This is probably the best white chocolate recipe I’ve ever made. Sweet. Creamy. Creamy. And have I said creamy ? Now let’s not talk too much and let’s get straight to the point.

Ingredients:

– 1 cup 2% milk

– 1/2 cup 35% cream

– 3/4 tsp vanilla extract

– 1 tsp corn starch

– 40g white chocolate

Instructions:

1. Add the cream and milk to a pan, on low to medium heat. Then add the vanilla extract.

2. Melt the white chocolate and add it to the pan.

3. Add the corn starch and mix well. Let it simmer for a bit until it starts boiling.

4. Serve with some whipped cream and cookies 🙂

Fluffiest Pancakes

I always like me some fluffy pancakes x These pancakes are one of the fluffiest you’ll see. Made this recipe the other day and they ended up just like I expected them. The key to making fluffy pancakes is to beat the egg whites separately, and then incorporate them gradually to the batter. These pancakes are not too sweet, so they’re perfect with some maple syrup or honey on top.

IMG_20180119_111540

Ingredients: 

  • 200g flour
  • 200ml 2% milk
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 1 tbsp vanilla sugar
  • 2 eggs
  • 25g butter
  • 25ml sunflower or vegetable oil
  • Pinch of salt

Instructions:

  1. In a bowl, mix the dry ingredients together
  2. Melt the butter and add the oil
  3. Separate the egg yolk from the whites. Add the yolk to the wet ingredients
  4. Mix the dry and the wet ingredients
  5. Heat the milk in the microwave to lightly bring it to boil
  6. Beat the egg whites
  7. Gradually add the milk to the dry ingredients
  8. Gradually incorporate the egg whites to the batter
  9. Lightly grease a pan and bake each pancake on both sides until they’re ready, on low heat.

Coffee Pancakes

When it comes to tea or coffee, I cannot chose a side. I equally love both. I’m inclusive. A few weeks ago I made a coffee cake and it ended up so so good. So I decided to continue involving coffee in my dishes and wenr for a pancake recipe. Cause one dose of coffee in the morning ain’t enough, you see.

Ingredients:
• 1 cup flour
• 1/4 cup coconut sugar
• 3/4 tsp baking powder
• 1 small or medium egg
• 2 tbsp softened butter
• 1 small riped banana, mashed
• 1/2 cup coffee
• Optional: 1 tbsp maple syrup

Instructions:

1 – In a bowl, mash the banana and add the beaten egg and the sugar
2 – Melt the butter and add it to tje mix
3 – Mix the flour with the baking powder, then gradually add it to the rest of the ingredients
4 – Gradually add the coffee
5 – Bake the pancakes on low heat on each side until they’re done
6 – Best serves with maple syrup (canadian obsession here 😉🇨🇦)