protein pancakes

They're all the rage.



But now that I have experienced for myself the wonderful deliciousness of almond pancakes I'm willing to concede that they are incredible.
I don't usually go for the regular pancake. Too sweet and carby. But these bad boys leave the tummy totally satisfied.  They are light and fluffy, yet wholly satisfying. Win win.

Protein pancakes

Ingredients 

1/2 cup gluten free flour
1/2 cup almond meal*
pinch of salt
1 egg
1tbs rice malt syrup (or to taste)
1/2 cup almond milk

Method 

Combine dry ingredients together in bowl. Then add wet ingredients (the amount of milk depends on what type of consistency you like your pancakes).
Cook up like regular pancakes in a saucepan on medium heat.
Serves 1-2 people with bananas, butter and rice malt syrup.

*I used the leftover almond meal from my homemade almond milk. The stuff is the easiest thing in the world to whip up, and this recipe ensures the pulp is put to good use.

Verdict: 
AAAMAZABALLS! My sister said they were the best pancakes she had ever eaten. Would be incredible with greek yogurt for extra protein and blueberries for antioxidants.

Tips:
I make these up in a thermomix, whipping all the ingredients together. The result is incredibly light and fluffy pancakes. 

xx

L O N G G O N E

Reminiscing back on the days when my hair was elbow long.
(and wanting an excuse to post this pic... only just discovered it. Gaaahhh it's making me want long hair again!!)


xx

Carob brownies??

I hadn't tasted carob before entering into this elimination diet adventure. From what I'd heard, it wasn't too crash hot on the humble taste buds. So I was pleasantly surprised when these "brownies" turned out delicious! Yeah its true.. "brownies" are not the best name for these little treats, instead a "caramelly carob cake slice thingo" would probs be a better name.

Ingredients

1/2 cup self-raising flour
1/2 cup cashew meal (or any type of nut meal)
1 1/2 tbs carob powder
125g butter, melted
2 eggs
250 ml rice malt syrup

Method

Preheat oven to 175 degree Celsius.
Combine dry ingredients in a large mixing bowl.
Mix in wet ingredients then pour into a brownie baking dish.
Cook for 30-40 minutes.
Take out of oven when skewer comes out dry and let cool completely.

Verdict:
Delish! but don't expect a brownie cause you'll be disappointed. These bits of yum lend themselves to caramel flavours of the food spectrum. The carob pairs brilliantly with the rice malt syrup to create a gorgeously mellow caramelly treat.

Tips: 
Pop into freezer to hasten cooling time (if your impatient like me) and only cut into squares when completely cool. They would be sublime served with cream/icecream for a dessert (if you dont think you can wait till they cool ;)

xx