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Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

I love peanut butter and I love jam… but I am not the biggest fan of it on bread. I don’t know why, maybes its because I just associate sandwiches with savoury filling! It’s just not right to put them together between bread.

 

But I know it is a popular flavour combo so I didn’t want to give up on it just yet! Enter the peanut butter and jelly pancakes. WOW, Just WOW. Fluffy peanut butter pancakes on slightly sweetened by maple syrup sandwiches with boysenberry jam (or raspberry, actually even strawberry jam works really well too!). Then topped with fresh berries. I use my favourite Pic’s Peanut Butter as well as there delicious boysenberry jelly! Ps. I have an awesome giveaway coming next week ft. there amazing peanut butter so be sure to keep an eye out on my instagram!

So why are these pancakes so great?

These pancakes are great to make for your kids on the weekend (or get them involved in mixing them up!). The whole meal flour makes these super high fiber and the flax seeds provides a healthy source of fats (aka omega 3) and even more fiber! Because those little guts need to be cared for!

 

The peanut butter in the pancakes also provides a good source of protein, along with the milk and Greek yoghurt.

 

They are super low in sugar, for kids until 2 you could totally remove the maple to make them even more baby friendly.

For dairy free options swap the milk for oat or almond milk and the yoghurt for coconut yoghurt (or lactose free yoghurt is only lactose intolerant as this way you still get a good source of calcium.

 

So what are you waiting for? Why not celebrate the last few days of school holidays with delicious fluffy peanut butter pancakes – because yes mums its ok to celebrate that your about to get a little more peace and quiet around here soon!

 

Peanut Butter and Jelly Pancakes

Fluffy peanut butter pancakes sandwiched with tart berry jam for a delicious take the classic peanut butter and jelly sandwich!
Course Breakfast
Cuisine American, Australian
Keyword berries, Chia Jam, healthy breakfast, healthy fats, pancake, pancakes, Peanut Butter, peanut butter and jelly
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • ¾ cup whole meal flour
  • ¼ cup flax meal
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 egg
  • ¼ cup peanut butter
  • 2 Tbsp. Maple Syrup
  • 1¾- cup milk
  • ¼ cup greek yoghurt
  • 1/3 cup Boysenberry jam

Instructions

  • Combine the dry ingredients (wholemeal flour, flax meal, cinnamon and baking powder) in a bowl. In a small bowl whisk together the wet ingredients (peanut butter, egg, maple syrup, milk and greek yoghurt).
  • Heat a non stick fry pan on medium heat. Spoon ¼ cup mixture in the pan and cook for 1min until bubbles begin to form. Flip and cook for another 1 min. Repeat with remaining mixture.
  • Spread jam between the pancakes and then drizzle with a little extra peanut butter and top with fresh berries.

Notes

Notes
use whole meal self raising flour if you have and remove the baking powder
Gluten Free Option: use gluten free flour but reduce the milk by ¼ cup as wholemeal flour absorbs a lot more liquid!
use your favourite jam flavour – raspberry and strawberry are also delicious with these pancakes!
Savoury Pumpkin Scones

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Soft savoury pumpkin scones perfect warm with a little butter or just as is for a tasty snack.
Course Breakfast, lunch, Snack
Cuisine Australian, english
Keyword pumpkin soup, savoury, scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 scones

Ingredients

  • 3/4 cup Pumpkin Puree
  • 2 cup SR Flour
  • 1 tsp Baking Powder
  • 1 tsp Cumin
  • 55 g Butter cubed and chilled
  • 3/4 Cup Chedder Cheese Grated
  • 1 Tbsp Chives
  • 1/4 cup Milk

Instructions

  • Preheat the oven to 180C.
  • Sift the flour, salt and cumin into a bowl. Then rub the chilled butter into the flour to create a fine crumb. Mix in the cheese and chives. Then add in the warm milk and pumpkin puree to bring the mixture together to form a smooth dough. Dust with flour. Form a round disc (about 8inch wide) and cut into 8 wedges, alternatively use a scone cutter!
  • Bake in the oven for 15-17min until they have risen and are golden.

Notes

  • To make your own pumpkin puree steam or roast some pumpkin and blend for 1min until smooth. 
  • you can you gluten free flour for these scones as well!
Easy Overnight Bircher Muesli

Easy Overnight Bircher Muesli

Breakfast doesn’t get much easies or tastier than this! Overnight Bircher muesli made in minutes to give you breakfast for 3 days.

I make this in lots of three (the quantities in the recipe below) as I find it lasts really well for three days. And then make a fresh lot!

It is perfect to pack up and take to work for breakfast, or as I used to do eat it on the train on the way to the office!

Easy Overnight Bircher Muesli

With just a little prep the night before you will have a nourishing (filling) breakfast in minutes in the morning!
Course Breakfast
Cuisine Australian
Keyword bircher, Breakfast, Muesli, oats, overnight
Prep Time 10 minutes
Resting Time 1 day
Servings 3 people

Ingredients

  • 1 cup Rolled Oats
  • 1 cup water
  • 1 Green Apple grated
  • 1/2 lemon Juice
  • 3/4 cup Greek Yoghurt

Toppings (per serve!)

  • 2 Tbsp greek yoghurt
  • 1/4 cup Raspberries Frozen
  • 2 tsp Honey
  • 1 Tbsp Walnuts crushed

Instructions

  • Combine oats and water in a container. Then cover and refrigerate overnight.
  • The next morning, add in the grated apple, lemon juice and greek yoghurt.
  • This make 3 serves, so spoon a few TBSP of mixture into a bowl and cover and refrigerate the remaining for the following mornings.
  • Heat the berries in the microwave for 30s. Then top the bircher with more yoghurt, berries, walnuts and honey.

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

Veggies Fritters

Veggies Fritters

 

What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter. 

But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!

 

Veggie Fritters

On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Course Breakfast, Snack
Keyword easy, fritters, veggie fritters
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people

Ingredients

  • 2 medium zucchinis’
  • 1 carrot
  • ½ cup corn
  • 1 ½ cup SR Flour
  • 2 eggs
  • ½ cup milk
  • Salt and pepper

Instructions

  • Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
  • Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
  • Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.

 

 

Blueberry + Date Bran Muffins

Blueberry + Date Bran Muffins

My mum used to wake up super early before school, so she could make a batch perfectly timed to when we woke up. I always remember racing out to the kitchen to devour several of these bran muffins.

My little twist is adding frozen blueberries into the mixture, because well blueberries go with everything right? Well that is my stand point!

Once you make the base mixture you can really add in any mix ins, so let you imagination go wild!

If you make a winning flavour make sure to share it in the comments below!

Blueberry + Date Bran muffins

An easy breakfast that you can make ahead of time or enjoy with a cup of coffee for your mid morning snack. The fresh pop of blueberries goes so well with the delicious caramel of the dates for a flavour packed muffin!
Course Breakfast, Snack
Keyword Blueberry, Bran Muffin, Dates, Muffin
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 Makes

Ingredients

  • 1 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla essence
  • 1 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ½ cup dates
  • 1 cup blueberries

Instructions

  • Preheat oven to 180 degrees Grease muffin cups or line with paper muffin cases. Mix together wheat bran and buttermilk then let stand for 10 minutes. Beat together oil, egg, sugar and vanilla then add to buttermilk/bran mixture.
  • Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in dates and frozen blueberries and spoon batter into prepared muffin tray.
  • Bake for 15 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool and enjoy.

Quick and Easy Bircher

Quick and Easy Bircher

I eat this Bircher muesli basically every morning before I head off to work – except maybe in winter, where I switch it up to porridge – because well Melbourne is cold in the morning!

I have eaten this for breakfast for as long as I can remember – so why am I so obsessed with it?

Oats are a great source of valuable soluble fibre called beta-glucan, which helps to reduce cholesterol levels as well as reduce blood sugar levels and your insulin response. This is a vital thing you want out of your breakfast, as it limits the ‘highs’ and ‘lows’ you can get throughout the day when your body reacts to foods you eat.

In addition to the benefits of oats, the grated apple adds a little bit of natural sweetness, flavour and a valuable source of vitamins and minerals! Topped off with berries for antioxidants and walnuts for healthy fats to feed your brain!

To see how I make watch this video:

Like what you see? Click on the video to subscribe to my channel so you don’t miss a video!

Bircher Muesli

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[Ingredients]

SERVES: 2
INGREDIENTS:
  • 2/3 cup Rolled oats
  • 1/2 cup water
  • 1 green apple
  • 1/2 cup greek yoghurt + 2 tbsps
  • 1/2 cup frozen berries
  • 1 tbsp walnuts, crushed
  • honey to serve

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[Method]

Prep TIME: 10mins + overnight
Method:

Combine water and oats in a small bowl. Cover and place in the fridge for at least 4hrs or overnight. In the morning, mix through grated apple and 1/2 cup yoghurt. Serve into bowls and top with extra yoghurt. Heat the Berries in the microwave for 30s-1min. Then divide them among the two bowls, top with crushed walnuts and finish with honey.

Tip: I make this for four ways worth (so for a single person, double the recipe) and keep it in the fridge for a quick breakfast. Only add toppings on the day you are going to eat it!

 

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