It's a while since I posted on my blog! I was away touring in America with The Women Of Ireland show for the last 6 weeks. The trip was an amazing experience, full of excitement and I got to see the country all around, 36 states to be exact!
It's good to be back home though, and throughout the whole tour I really missed cooking and baking! The catering served us some lovely dinners, and getting to explore the American food culture was mind blowing, but still at times I missed my own healthy foods and trying new recipes. And as a diabetic, when you cook yourself, you know exactly what and how much of you're using the ingredients. That's a huge releive for a diabetic, instead of sitting in a restaurant and trying to guess the weight of your rice portion.
But now, let's get to the point! :D Here is 2 recipes that I found on instagram and was drooling over the whole time! They're really worth trying, especially the pan cakes were super delicious! Hope you enjoy :)
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FLUFFY GREEK YOGHURT PAN CAKES (gluten free)
American style pan cakes
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| FLUFFY GREEL YOGHURT PAN CAKES (about 6 pan cakes) 1 cup Buckwheat flour 1/2 tsp Baking powder 1 tsp Coconut sugar Pinch of salt 1 Egg / 2 Egg whites 1 tbsp Coconut oil 1/2 tsp Vanilla essance 1/2 cup Greek yoghurt 1/2 cup Almond milk (can sub for smg else) Optional: Chocolate chips Mix dry ingredients together. Mix the rest in a separate bowl, and whisk in with the dry ingredients. The dough is quite thick but it's supposed to be. Fry on both sides on medium heat. Serve with toppings of your choice! |
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| With soy vanilla custard, berries and dark chocolate chips |
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| My bf tried a cookie crumble topping |
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| These pan cakes are super fluffy and filling. They are very similar the traditional american pan cakes, but just healthier |
BLUEBERRY LEMON BAKED OATS
Work especially well for breakfast!
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| BLUEBERRY LEMON BAKED OATS (serves 2) 100gr Oats 2 Eggs / 4 Egg whites 1 cup Almond milk (can sub with smg else) 1 tbsl Honey 1 tbsp Pure Lemon jiuce 1 tsp Lemon zest 1/2 tsp Baking powder 2/3 cup Blueberries On top: Coconut flakes and lemon zest Mix everything together, pour mixture into a tin and bake in 180 degrees for 30-35 minutes. If you like things a bit sweeter, add double amount of honey. |
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| With soy vanilla custard and berries |
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| It's super sumptious on the inside and lovely and crunchy on the outside |
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| Going into the oven! |
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