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!
Moreish little parcels of joy! I love love LOVE making gingerbread. So this year I tried putting a bit of a healthier twist on it by reducing the sugar and boosting the fibre!
Just because I have put the word healthy in front of these doesn’t mean that you can eat them all in one sitting. They still contain sugar, albite smaller amounts than classic gingerbread. They are still a treat and should be eaten and enjoyed in moderation!!
Remember Christmas, in the end, is all about sharing a delicious meal with the one you love. Food is always a highlight of Christmas, so why not making healthy gingerbread for your loved ones as a homemade gift!
This is a great recipe to make with your kids this Christmas, Get them to help you mix the dough and then cut out the shapes with their favourite Christmas cookie cutter!
Cooking with kids doesn’t need to be hard, and they don’t need to be involved in every single step of a recipe. It is more about giving them time in the kitchen to spend time with you and gain confidence around food!
A few notes on the recipe:
Molasses – Molasses is the liquid by product of refining sugar cane. While it is still a sweetener it is rich in minerals giving off a range of health benefits. I do recommend using a blackstap molasses as the mineral content is higher and it gives a delicious spicy flavour to the biscuits!
Flour – I opted for a whole meal flour in this recipe to boost the fibre content. If you can’t eat gluten try a mix of almond meal and buckwheat flour!
Egg – I used 1 egg to bind the dough. But to make these eggs vegan, simply substitute in a chia or flax egg!
Whisk the dry ingredients together in a bowl. Then add in the wet ingredients and mix together to form dough. Form the dough in a 1-inch thick disc and wrap in plastic wrap. Refrigerate for 1hr.
Preheat oven to 170C.
Roll out on a silicon mat or a floured surface to 3mm thick. Then use your favorite Christmas cookie cutters to form shapes. Carefully lift the cookies onto a lined baking tray and then bake for 10mins.
Make the glaze and brush over biscuits while they are still warm. Then allow to cool completely before you ice them or simply keep them plain!
I am 26 today and I fully intend on eating this cake. I made it for myself, because what type of food blogger would I be without making one for myself.
And when I say cake I mean with REAL flour, sugar, eggs, butter. You name it! Why am I so passionate about this? Why a I a nutritionist promoting eating cake?
Why I always eat cake on my birthday!
My fondest memories of my childhood was picking the cake my mum would make me for my birthday – one year I got three (school, actually birthday, and party!! I thought I had won the lottery!). So to me it signifies learning to bake with my mum and celebrating and having fun with family and friends! OH and turning one year older, though I am slowly coming to that AGE where you don’t want to make a fuss of it anymore.
So I may be a nutritionist but I am a nutritionist that urges you to keep eating cake! Eat food that makes you feel good. So eat vegetables and grains and legumes and protein because they make you feel great and make your body function well. But also eat cake because it makes you feel good, eat it because of what it signifies for you!
So instead of finding healthy options for your kid’s birthday, make it with them and demonstrate to them that eating it is ok. That it is allowed! Because what a healthy watermelon cake tells them is that this food is not allowed, that it should be restricted.
Your kid is going to attend birthday parties; they are going to have the option of eating unhealthier foods. So show them that it is allowed as this can prevent kids from going crazy at parties, because its just another food, not some special treat that should otherwise be restricted.
So here is to making delicious cakes to celebrate our birthdays! Its how I plan on spending my big day today (plus a little work, because its unavoidable!). And best yet make this recipe for your kids because they will love it, I have never met a kid who doesn’t love sprinkles!
Birthdays are for enjoying cake and celebrating someone you love! So ditch the healthy cake and make something you will all love!
Course Cake, Dessert
Keyword birthday, Cake, sprinkles
Prep Time 20minutes
Cook Time 30minutes
1/2tspbi carb soda
1Batch Cream Cheese Icing or 2 x Philly Cream cheese icing packs
Preheat the oven to 170C and line the base of 3x 6inch cake tins or 2 x 8inch baking tins.
Cream the butter and sugar in a large bowl with electric beaters. Then add in 1 egg at a time. Beating until smooth and creamy. Add in vanilla. Use a wooden spoon to fold in plain flour, baking powder and bi carb soda, alternating with buttermilk.
Finally fold in sprinkles, be careful not to over mix.
Bake in the oven for 25-30min until cooked through. Allow to cool for 10mins before removing from their tins and then cool completely on a wire rack.
Meanwhile make the cream cheese frosting or if using the new philly cream cheese icing packs you can ignore this pack.
Once the cakes are cooled carefully cut off the top of the cakes with a serrated knife if they are not flat.
Then place one cake on a plate, top with 1/4 cup icing, repeat until all cakes are layered. Then carefully spread your remaining icing around the edge. Smooth it down with a bench scraper or pallet knife. Top with sprinkles.
Keep cake in the fridge if it’s a hot day, and remove 20min before serving to allow icing to soften.
Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!
Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!
And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!
If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.
Preheat oven to 170C. And line a square baking dish with baking paper.
In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.
Like this recipe? Why not try some other delicious lunch box additions!
And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!
Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!
Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!
Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!
To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
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!!