Vegan pancakes and sunshine

I love Saturdays, they’re the one day of the week where I get to eat my favourite breakfasts. Pancakes has always been a favourtie food of mine, I have the worst sweet tooth. Fortunately I went to the gym and did a fasted heavy leg session this morning, so needed to feed my body to help it recover.

I saw a post on Instagram the other day of lemon and blueberry oats, they looked delicious, so today I decided develop this into pancakes. See the recipe below. If you want to know my leg routine, give me a shout!


1 cup oats
1/4 cup coconut flour
1/2 banana for batter
1/2 banana for topping
1 tsp baking powder
1 1/3 cup water
1 tbsp maple syrup
1 lemon
1 cup frozen berries
1 tbsp coconut cream
2 tbsp vanilla yogurt



– Put the oats into a blender and blend until flour consistency.
– Add the coconut flour, baking powder, water, maple syrup, banana, grated lemon rind and lemon juice to the blend and mix until blended. Leave mixture for 5 mins to thicken.
– Heat a non-stick pan and put small amounts of the batter in. Cook for 3 min and flip, cook for another min and place on a plate.
– Repeat process until all of the batter has gone.
– Add the rest of the banana and some maple syrup to a pan. Fry until caramelized.
– Mix the coconut cream and yogurt together, drizzle in between or just on top of the pancakes.
– Sprinkle the berries on top, add maple syrup and eat!


I couldn’t even finish this stack, it was so filling, although I actually saved that I couldn’t eat for a snack later on in the day.

I spent the afternoon at the beach with it being such a beautiful day, watching the world go by, feeling the sun on my skin, the wind on my face. I can’t wait for summer!


With me having my breakfast at 12, my lunch is usually around 3/4pm but because I was walking around I missed this. So for dinner I had what was planned for my lunch, Curry Crusted Sweet Potatoes, recipe from BOSH!



2 inches ginger
3 cloves garlic
1 tbsp salt
1/3 cup desiccated coconut
1 tsp garam masala
1 tsp cumin
1 lime (juiced)
4 tbsp sun dried tomato oil
1 cup sun dried tomatoes
1 red chilli
small bunch cilantro

Spicy Avocado Cream:

2 avocados
1 clove garlic
1 red chilli (deseeded)
1 tsp salt
1/2 cumin
1/2 garam massala
4 sun dried tomatoes
1 tbsp sun dried tomatoes
1 lime (juice)
small bunch cilantro

2 large sweet potatoes (I had two small ones)


– Microwave the sweet potatoes for around 10 mins
– Put all the paste ingredients in a food processor to make a a paste
– Rub the paste on to the skin of the sweet potatoes
– Bake them for 10-15 mins, depending on how crusty you want the potato to be, at 200℃
– Put all the Spicy Avocado Cream ingredients in the food processor to make a filling
– Remove the potatoes from the oven, put them on your plate, cut them open and fill them with the avocado filling


This may look like crap, but the flavours are amazing! I’d tweak mine a little next time to  not have so many sundried tomatoes as they were a little over-powering but wow this was good! I can’t wait to have it again!

What did everyone else have for food today? I hope that you all got to enjoy the sun too!


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