Wholefood Pancakes

As requested….my wholefood pancakes recipe… enjoy!

  • 1 cup wholewheat flour
  • 1 1/2 teaspoons baking powder
  • Pinch Himalayan salt
  • 2 tablespoons coconut oil (butter is fine also)
  • 2 eggs
  • 1 teaspoon honey
  • 1/2 – 1 cup almond milk (dairy milk is fine also)

Mix flour, baking powder and salt together. In a separate bowl mix; half the milk, eggs, honey and coconut oil. Add the wet ingredients to the dry ingredients then allow to settle for a few minutes. If mixture is hard to stir, add the remaining milk so that the mixture isn’t too thick. Heat pan with either coconut oil or butter, and pour in a soup ladle amount into pan. Flip once looking cooked. These pancakes will not ‘bubble’ as much as traditional pancakes.

Serve with your choice of toppings; nuts, coconut chips, berries, banana…you decide. But, of course, warm 100% pure maple syrup is a must!

Double the recipe if you want leftovers for lunchboxes, the freezer etc.

Enjoy xx

Chocolate Mousse

You will never know you are eating beautiful avocado with this dessert – it is so chocolatey! It is also a great way to get greens and healthy fats into kids.

  • 2 ripe avocados
  • 1 ripe banana
  • 2-4 medjool dates, pitted and soaked
  • 2 tablespoons maple syrup
  • 1 tablespoon cacao powder
  • Small amount of vanilla bean paste (optional)

Place all ingredients in food processor and blend. Refrigerate for 2-4 hours before serving. Serve chilled with your favourite toppings; chia seeds, coconut chips, cacao nibs or fresh berries – you decide!

Makes six small servings.