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.



  • 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


  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.

• 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


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 😉🇨🇦)

Strawberry Tart

Fact about me: strawberry tart is the way to my heart. My school used to have a bakery in front of it, and every friday I would get to have a strawberry tart.



For the crust:

  • 1 + 1/4 cup flour
  • 2 tbsp sugar
  • 1/2 cup softened butter
  • 1 egg
  • Pinch of salt


For the crème pâtissière:

  • 1/3 cup flour
  • 1 tbsp corn starch
  • 1 egg
  • 2/3 cup milk
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 2 cups strawberries
  • 1 tsp sugar



  1. Start by making the crust. Mix half of the flour with the sugar, salt, and butter. Use a fork to mix everything and obtain a “crumbly” texture.
  2. Add the beaten egg  and then gradually add the flour to make a firm dough. The dough will be a bit buttery, that’s normall.
  3. Grease a tart pan and press the dough into it. Use a fork to prick the pastry and put an aluminium paper on top. Add any kind of dried peas all over. This will help prevent the crust from rising during baking.
  4. Bake for about 20-30 min at 380F, or until the edges are golden. Regularly check the crust to make sure you don’t overcook it.
  5. Make the crème pâtissière in the meantine. Put the heat on low to medium. In a pan, add the milk, egg, vanilla extract, and corn starch, and gradually add the flour while stirring. 
  6. Bring to boil while continuously mixing then when it thickens up quickly remove from the fire and continue mixing. Save in the fridge.
  7. Make the strawberries. Slice the strawberries and add 1 tbsp of sugar. Place in the fridge.
  8. When the crust is ready let it cool down then spread the crème pâtissière on top of it. 


I had planned to write down this recipe aaages ago but uni work and an extreme fatigue left me kinda like a zombie for a few days. But, better late than never, eh ? Speculoos are hands down my favorite cookies – Digestives come next. And they’re super easy to make! Hope you try this recipe, let me know what you think x


– 1 cup + 2 tbsp flour
– 1/2 cup brown sugar
– 1/2 tsp baking powder
– 1/2 cup softened butter
– 1/2 tbsp cinnamon
– 1 egg
– 1/4 tsp salt


1- In a bowl, add 3/4 cup of the flour with the dry ingredients
2 – Add the beaten egg and stir together
3- Melt the butter and add it to the rest of the ingredients while continuing mixing
4- Gradually add the rest of the flour to get a soft, consistant and non-sticky dough. Add some milk or flour- a tablespoon at a time – if needed
5- Ideally leave the dough in the fridge overnight
6- Spread the dough so that it is about 3mm thick
7- Use a cookie cutter to take pieces
8- Bake in a preheated oven at 360F for 20min

Gingerbread Christmas Cookies

Oh my! It’s been ages since I’ve last posted here. Currently writing my proposal and gosh it’s been a tiring process. But I’m almost there so I should be soon back on track and posting more regularly 🙂 So I made these gingerbread cookies a while ago and my office friends liked them so much one of them even had at least 10 of them 🙂 Hope you’ll like them too!

Gingerbread Christmas Cookies

  • Difficulty: easy
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christmas cookies, perfect with some hot chocolate


  • 1 + 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 cup softened butter
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp all spices
  • White cookie icing


1- Mix all the wet ingredients together 2- Mix all the dy ingredients together and gradually add the wet ingredients 3- Make a consistent dough. If needed, add more flour to make cutting the cookies easier 4- Spread flour on a flat surface and flatten the dough 5- Using cookie cutters of your choice, cut pieces and place on a greased baking tray 6- Bake for 20min at 350°F 7- Let the cookies completely cool down before decorating with the cookie icing

Etsy Boutique Launching!

If you know me, you probably know I adore baking. I also love organization, and one thing people don’t really know about me is how obsessed I am with daily planners. Filling my planner every morning while drinking a cuppa makes me feel like I’m in charge of my life 🙂 I also enjoy creating templates during my free time, and I finally decided to share them with the world.

I created an Etsy boutique (PrettyLittleRayane) and will be adding more templates in the future. The files cost only CAD$ 2 and they’re printable so you can print as many pages as you need. Go take a look 🙂

xoxo Ray Ray 


Banana Chocolate Protein Muffins

I made this the other day and it is perfect with some peanut butter on top. Hope you try this out 🙂 xoxo Ray Ray

– 1/4 cup coconut flour
– 1/2 cup oat flour (just blend regular oats)
– 1 tsp baking powder
– 1 medium riped banana, mashed
– 1 scoop chocolate protein powder
– 3 tbsp egg white
– 1 tbsp butter
– 3 tbsp coconut sugar
– some cinnamon
– pinch of salt
– Milk as needed (I used unsweetened cashew vanilla milk)


Mix the dry ingredients and the wet ingredients separately before adding everything together. Put cupcake liners and add 2 tbsp at a time in each one. Bake in a preheated oven at 380°F for about 20-25min. 

Healthy Cookie Dough (Vegan)

Ah! Cookie dough. Definitely my favorite flavor at Ben & Jerry’s. And is there anything better than eating cookie dough while scooping it to make cookies ? Ok, maybe there is. Bagel with PB for the win 🤞. Thank goodness, I made a healthier version the other day. Guilt free! There is chickpeas and coconut flour (I see you reading this with a disgusted look, but trust me, trust the process and just blend everything up for the magic to happen. You won’t taste the chickpeas, they’re just there to bring texture to the whole thing). 

Healthier Cookie Dough (Vegan)

  • Difficulty: easy
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healthier chickpeas cookie dough version, free of refined sugar and vegan


  • 1 cup cooked or canned chickpeas
  • 2 tbsp coconut flour
  • 2 tbsp maple syrup
  • 7 tbsp sweetened almond milk
  • 1/2 cup chocolate chips


  1. In a food processor, add the chickpeas, maple syrup, and coconut flour and mix together
  2. Scrap the sides, add the milk 2 tbsp at a time and process until you get the desired consistency. Put less milk or add more if needed
  3. Mix in the chocolate chips and reserve in the fridge for about half an hour before serving

Healthier No-Fat Cinnamon Rolls

Cinnamon rolls gotta be one of my favorite recipes of all – I used to love visiting my local cinnabun from time to time. They’re also super easy to make at home – I have made a recipe a few days ago and you can check it out. I have also been working on a healthier version, and I think this quite sealed the deal. I drizzled a little bit of icing sugar mixed with 1 tbsp of milk and butter on top but you can instead use any healthier option such as honey, maple syrup, or agave syrup 🙂

Healthier Butter-Free Cinnamon Rolls

  • Difficulty: medium
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healthier version of cinnamon rolls, lower in fat and sugar


    For the dough:
  • 1 + 1/4 cup flour
  • 1 tbsp yeast
  • 1 tbsp coconut sugar
  • 1 tbsp low-fat margarine or sunflower/vegetable oil
  • 1/2 cup milk warmed up to room temperature
  • For the filling:

  • 1/2 cup applesauce
  • 1.5 tbsp coconut sugar
  • cinnamon


  1. In a small bowl, mix the yeast with 1/4 cup of milk and 1 tbsp of flour to activate the yeast then set aside
  2. To another bowl, add the flour, sugar, salt and butter and mix together
  3. Do a well in the centre and add the yeast mixture then mix
  4. Gradually add the milk to make a soft and firm dough. Work it enough so it becomes softer.
  5. Cover and let rise for 2 hours. You can place it in an oven with the lights turned on or under a blanket.
  6. When the dough has risen, flatten it in order to make a square.
  7. Mix the sugar with the applesauce then spread it over the dough
  8. Finish off with some cinnamon
  9. Start loosely rolling the dough starting from the length then cut into pieces. Some applesauce might escape during the process, try to keep as much as possible on the dough and spread the rest over the cinnamon rolls once they’re cut into pieces and ready to be baked.
  10. Place in a tray next to one another then bake for about 35-45min at 380°F.
  11. Serve with your favorite cream cheese mixed with some sweeteneer if you wish, or any other syrup such as maple syrup, agave syrup or honey

Strawberry Peanut Butter Overnight Oats (Vegan)

Guys. I was seeing videos and recipe of overnight oats all over the internet but never did them as I like my oats quite warm and creamy – until I made this. This recipe is fast to do, sweet but not too much, and only has 263 calories in total including 7.3g of protein. It’s basically a treat for breakfast, and I love how the strawberries and the maple syrup give this sweet touch. Making overnight oats is perfect for those who don’t have the time to prepare breakfast in the morning.  I hope you enjoy it 😊

Strawberry Peanut Butter Overnight Oats

  • Difficulty: ”easy”
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strawberry overnight oats with some peanut butter, perfect as a healthy breakfast on-the-go


          1/3 cup rolled oats

          1 tbsp peanut butter

          ½ tbsp maple syrup

          ¼ tsp cinnamon

          1 tsp chia seeds

          ½ cup unsweetened vanilla cashew or vanilla almond milk 

          1/4 cup finelly chopped strawberries


1.       In a glass, mason jar or your container of choice, add the oats, cinnamon, chia seeds, peanut butter, and the maple syrup

2.       Add the milk and stir well

3.       Finelly chop the strawberries and mix them with the oats

4.       Put in the fridge overnight and enjoy for breakfast 😊

Tried the recipe? Let me know what you think. This has become my new favorite recipe of the moments, and I’m sure I’ll make it again soon.