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!
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.
Notesuse whole meal self raising flour if you have and remove the baking powderGluten 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!
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 10minutes
Cook Time 15minutes
55gButtercubed and chilled
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.
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!
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!
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 15minutes
Cook Time 20minutes
1 1/2cupswheat bran
1/3cup vegetable oil
1teaspoonbicarbonate of soda
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.
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:
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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
Prep TIME: 10mins + overnight
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!
Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!