Eggless Wholewheat Pancakes

Happy weekend, everyone!
So for today's breakfast, I decided to try taking eggs out of my pancakes, just for the sake of cutting down the cholestrol and calorie intake a little, (and maybe eat that egg seperately, just saying). The result was better than I imagined.
This is a very easy recipe, simple enough to follow without looking back at your phone/ipad/tablet to double-check its ingredients/procedures every 2 minutes. They're super fluffy and just sweet enough for them not to be too sweet nor too non-sweet, if you know what I mean.

Here it goes.

Ingredients:

1. 1 cup wholewheat flour
2. 1 Tbs sugar substitute
3. 1 Tbs baking powder
4. 1 cup skimmed milk
5. 1 Tbs oil
6. 3 Tbs water
7. 1 tsp cinnamon (optional)

Procedures:

● Mix all the dry ingredients (flour, sugar, baking powder, cinnamon) in a small bowl.
● Whisk wet ingredients together, then add them to the dry ones and use a spatula to mix everything well.
● Scarcely oil (or use cooking spray on) a non-stick pan, and use a 1/4 measuring cup to unify the size of your pancakies.
● Flip your pancake when bubbles start forming on the surface.
● Yields about 5-6 small pancakes.
● Serve with fruit, yogurt, applesauce, or melted dark chocolate for a healthy breakfast, snack or dessert.

Please leave me a note if you try it.

xoxoxo

Healthy Red Velvet Wholewheat Pancakes

The weekend is the perfect excuse to have pancakes for breakfast. They are a little celebratory and essy to make, so what's not to like? 
I wanted to add a little twist to this weekend's pancakes, so I thought of adding some red food colouring for a sexy effect. Heck, it did work!
This recipe is a staple in my house, and I like to play around with it every now and then. You can get really creative with its add-ons and decorations.

As usual, excuse the crappy photo.
I sprinkled some strawberry chocolate chips on top, just for the sake of the pic, and Lily ate them as soon as the flash went off!


This recipe yields 4 - 5 small pancakes. You can, of course, double the ingredients to get double the number of pancakes.

Here's what you'll need:

- 1 cup wholewheat flour

- 2 tsp sweetener/honey

- 1/2 tsp baking powder

- 1/4 tsp baking soda

- 1/2 tsp vanilla

- 1/2 tsp cinnamon  (or more)

- 1 egg

- 1 cup milk

- 1 tbs apple cider vinegar

- 2 tbs oil (coconut is lovely here)

- 1/4 red food colouring (or until you get a vibrant red-coloured batter)

- Optional: Raisins/fruit pieces/nuts

Procedures:

1-In a small bowl, combine milk and vinegar, set aside until milk curdles.

2- In another bowl, combine flour, sweetener, baking powder and soda and cinnamon.

3- In a small bowl, whisk the egg, vanilla, oil and curdled milk until well-incorporated.

4- Gradually pour the liquid mix onto the dry mix while whisking slowly.

5- Add your food colouring in small amounts and whisk after every addition until you reach that red velvet colour. Don't over-mix or the pancakes would be tough. The batter should be a little lumpy and bubbly.

6- You can now add whatever you'd like, i.e. raisins/fruit/nuts/dark chocolate chips

7- Lightly brush a nonstick pan/griddle with coconut oil. Heat it over medium heat.

8- Ladle the batter and pour into the pan. I like to keep my pancakes small and even by using a 1/3 measuring cup as a ladle. 

9- They are ready to be flipped oncy tiny bubbles form on the surface.

10- Makes about 4-5 pancakes.

Whole-wheat Cocoa, Bran and Flax Seed Cookies

If you're anything like me and you love your chocolate and chocolaty stuff but on an eat-clean mission for weightloss, fitness or health reasons, then you have definitely been going crazy trying to find good recipes or, even harder, products that fill the above criteria. Well, I hear you, guys, and I'm there. So I've been working on a recipe that would look, taste and be good enough, and I finally reached it. This one is high in fiber, so it's very good for your bowls too. (And here I am talking and worrying about others' bowl movements, again! I have a toddler, so this is always on my mind)
I used bran and flax seeds, but you can also use oatmeal instead of flax. You can also spice it up with semi-sweet chocolate chips or nuts/raisins for an added oomf. I chose to do the basic recipe here, but any further tweaking is up to your preferences.

You'll need:

1/2 cup whole-wheat flour
1 tbs bran
1 tbs any kind of white flour
1/4 cup raw cocoa powder
1 tbs flax seeds
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup brown/Stevia sugar
1 egg
1 tsp vanilla extract ( or 1 sachet) 1/4 cup canola/vegetable oil

Steps:

1. Preheat oven to 180º c. (350º f.) 2. Combine flours, baking powder, bran, baking soda and cocoa powder in a bowl.
3. In a seperate bowl, whisk sugar, egg, vanilla and oil till well-combined.
4. Gradually add dry mixture to wet mixture and whisk it (either by hand or food processor) until everything is well incorporated in the dough. Add flax seeds last.
5. Line a baking sheet/tray with parchment paper (or spray with cooking spray/lightly brush with oil) and divide dough into spoonfuls onto it. Yields about 24 small cookies.
6. Cook in preheated oven for 10 minutes. Leave to cool completely before serving.