Well hello July, hello Summer, hello you! It’s been awhile, it’s been a full 2016 with lots of highs and lows for me, if you didn’t know I’ve taken a bit of a break from this blog. Why? Well, I’ve been blogging over here at From Good Intentions – but here’s the big secret [i’ve missed Jane the Philosopher so much]. Who knew? I didn’t. This little space of mine created in 2011 has been a consistent source of ‘home’ to me a place for me to share my thoughts, my aspirations, and my less than perfect creative takes on food, life and love.
So, here’s a big cheers to TLC. I’ll be giving some tender loving care to this space, and most importantly to myself real soon. To be honest I can’t wait.
BUT in the meantime here’s my F A V O R I T E “healthy” pancake recipe. I can’t take the credit, it’s from my favorite Irish guy, Donal Skehan! – these are gluten free and full off good for you stuff like oat flour, chai seeds, blueberries, bee pollen and they’re cooked in coconut oil, so in the end there are no h a r d f e e l i n g s!
What you need:
1 cup oat flour
1 tsp baking powder
1 tbsp chia seeds
Pinch of sea salt
1/2 cup milk (almond or dairy)
2 large eggs, separated
1 cup blueberries
1 tbsp coconut oil
Honey, and bee pollen, to serve
What you do:
Put all the dry ingredients in a large mixing bowl, mix well and make a well in the center.
Mix the milk and egg yolks in a separate bowl. Add to the dry ingredients and mix until well blended. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined.
Add a handful of the blueberries to the batter and fold in.
Melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until golden brown.
Serve pancakes with blueberries, a drizzle of honey, and bee pollen.
TGIF people! Be back with you all soon!