Thick, fluffy pancakes stuffed with warm plump blueberries. Egg-free and no dairy. Suitable for vegans. Serve with plenty of maple syrup.
Pancakes time!!! Who doesn’t love pancakes? I do. Except for the “healthy” banana egg pancakes. Have any of you tried it before? I’ve tried several times AND with all kinds of adaptations to the recipe, but it never tastes good. It’s just too banana-y and egg-y (which is kind of obvious seen the ingredients lol) for me. Super healthy’s just not my thing. Guess I’ll just live with the carbs and run an extra mile. Psssh… who am I kidding? I’ll just live with the carbs, period. Lol. Read more
Thick soft vanilla pancakes. These popular pancakes are also known as Japanese hotcakes. The pancakes can be eaten as-is with maple syrup and butter, but can also be served with a variety of sweet toppings.
In Shibuya, we came across these marvelous thick pancakes topped with all kinds of sweet goodness (we had matcha and vanilla custard). Just looking at the picture on the menu, I knew I had to make my own version at home. I mean, who doesn’t want thick, carby pancakes at the comfort of home? I do. So inspired by my trip to Japan, I wrote a recipe for Japanese Pancakes a.k.a. Hotcakes. These pancakes are thick and very fluffy. I made mine a tad smaller than the ones I had in Japan for two reasons: Read more
Forget your standard morning oatmeal and head right over to the baked side. These blueberry spice baked oats are easy to make and taste like (a healthy) dessert for breakfast.
Sorry guys, I’m not over my blueberry addiction yet. They’re just too freaking delicious. I combined my addiction with a healthy recipe for a change though. In addition, it’s a recipe for two people! Recipes for two are perfect for my household. No waste but still super delicious. Today’s baked oats are full of blueberries and so fragrant from the spices. I love spices. And did I tell you this recipe is glutenfree, lactosefree, nutfree ánd free of refined sugar. I wasn’t even aiming for that, but I take no (healthy) bonuses for granted. Total damage? 171 kcal. Best.breakfast.ever. You’re welcome 😉
Fluffy vanilla flavored scones, packed with plump sultana’s. These delicious scones are made using 1% fat quark (or Greek yoghurt) and are so simple to make, you won’t believe it. Use a dollop of creamy Greek yoghurt (or clotted cream) and strawberry jam to add the perfect finishing touch.
A few weeks back, I received an email from J., who tried my scones recipe. He mentioned the recipe didn’t work out for him and that the batter was very dry. As I’ve made these scones quite a few times and never had problems with it, I was very puzzled and wanted to solve the problem right away. So I did some extra research and figured some extra pointers for you guys when making this recipe.
The main problem J. had with this recipe was a dry batter. Luckily, he also mentioned the dryness of the farmer’s cheese, because farmer’s cheese in The Netherlands is never dry. It’s more like a yoghurt-consistency. This was my first clue. So I googled away and hit jackpot right away! (woohooh) Turns out, farmer’s cheese isn’t the same in every country…. In Europe, farmer’s cheese is a yoghurt-like product. However, outside Europe farmer’s cheese can be a kind of pressed cottage cheese. Dry and bland. Definitely not good and the perfect explanation for J’s dry batter.
So we figured the needed quark/farmer’s cheese wasn’t available all around the world. As I wanted everyone to be able to make this recipe, I went ahead a did some more recipe testing on these scones to find an alternative for the quark. The solution? Greek yoghurt. It has the same consistency as the quark I use and is slightly tangy too. You can use full-fat Greek yoghurt or 0% Greek yoghurt. Either way it’ll taste good, but with full fat Greek yoghurt the scones will obviously taste a bit creamier. I’d go for creamy, but hey, it’s your choice! 😉
In addition to the substitute, I’ve made a video to ensure no-fail.
Easy DIY TO-GO oatmeal mixture with freeze-dried berries. Healthy breakfast to make ahead when you know you’ll have little time to make a nutritious breakfast in the morning. Completely adjustable to taste.
We’re probably all familiar with the morning rush. And no, I don’t mean the traffic rush, but the rush to get ready for whatever you’ve got planned for the day. If you’re anything like me, you’d rather roll around in that warm comfy bed some few extra minutes than put more time and effort in a (nutritious) breakfast. But today, I’ve got THE solution: breakfast on the go; a dry oatmeal mixture with delicious fruits, which you can make ahead of time and takes just a few seconds. And once you’re ready to eat, all you need to do is add some boiling water and your breakfast is ready. Isn’t that great? I know. Read more