Jumbo Vanilla Pancake and Raspberry Chia Jam
Okay, I admit it. This week I totally missed out on ‘Pancake Sunday’. I’d just finished my porridge on Sunday morning when it hit me. I’d lost track of the days. I’d forgotten my regular Sunday breakfast. But you know what? I was actually really pleased. Life had overtaken me and I’d been too busy focusing on my plans to think about my breakfast!
Despite my best efforts to slow things down, it was another busy week here. However, I think I'm slowly finding the 'balance' that I’m striving for, so it's been a really enjoyable week too. Aside from work, I visited Bath (my uni hometown), whipped up a few creations in the kitchen (including some incredible Valentines treats!), visited an old friend outside of London and had an incredible Sunday lunch cooked by the lovely couple behind the Vurger Co (which if you haven't already checked out, is worth giving a follow). I went for their BBQ nut burger with avocado (it was INCREDIBLE), followed by a wonderfully moist and chocolaty plant based brownie for dessert. Rumour has it they're going to put these on their menu soon! I'm so grateful to have been given the opportunity to try their burgers and honestly can’t wait to find out when they're next popping up in London. If you get the chance to check them out, then I 100% recommend that you do.
Anyhow, back to today’s recipes. You all know how much I love a good plate of pancakes, so come Monday morning pancakes were back on my mind. Eating intuitively, I rustled up this jumbo pancake as a quick breakfast before work and thought I’d share this with you straight away before time ran away with me. I might ever go as far as to say that this was better than some of my Sunday pancakes but that’s probably because it set me up for work with a massive smile on my face! I mean, pancakes, peanut butter and homemade raspberry jam. What more could you want before heading into the office on such a dreary morning?!
Yesterday I was talking to one of the girls after lunch about how great jumbo pancakes are. You get the joy of pancakes, with half the effort of a stack, and they’re satisfying without leaving you sluggish and ready for a nap. Plus, they’re much more ‘forgiving’ in terms of exact measurements, leaving you room to play around with whatever ingredients take your fancy that morning. Given that I’d just made a batch of raspberry chia jam, my favourite and all-time classic peanut butter and jelly combo seemed like the way to go. I’ve shared the recipe for both the jumbo vanilla pancake and the raspberry chia jam below. I know there’s already so many chia jam recipes out there, but I wanted to share this as I feel this is my version and the one I’ve been making for a while now. It’s incredibly easy to make and is a great addition to pretty much any breakfast. I’ve had this batch on toast with almond butter, I’ve used it as a filling in a bunch of Valentines biscuits (*watch this space!) and I’ve swirled it into yoghurt with cacao nibs as a dessert. It’s simply sublime.
Now I promised myself this would be a short post – so it’s time to crack on with the recipes! Here goes…
Jumbo Vanilla Coconut Pancake
Time: 15 minutes
- 1/2 large ripe banana (or 1 small banana)
- 1 egg, beaten
- 1/2 cup oats (45g)
- 1/2 tsp. vanilla essence
- 1 tbsp. coconut flour
- 1/2 cup milk
- 1/2 tsp. baking powder
- 1 tsp. coconut oil or butter (for frying)
- Plain yoghurt (greek, coconut or soya)
- 1 tbsp. peanut butter
- 3 tbsp. raspberry chia jam
- Fresh berries
- 1 tsp. bee pollen
- Simply combine all the ingredients into a blender except for the coconut oil. I used my NutriBullet and it worked a treat.
- Heat a small amount of coconut oil in a large frying pan.
- Pour all the batter into the pan and gently spread the batter, tipping the pan from left to right to ensure it's evenly distributed.
- Cook for 2-3 minutes on a low heat before carefully flipping over and cooking for another 1-2 minutes on the other side.
- Slide onto a plate, add your toppings and enjoy straight away!
Now for the Raspberry Chia Jam
Raspberry Chia Jam
Time: 10 minutes
Serves: one 300ml jar full
- 300g raspberries (I used frozen to save my pennies, but fresh is always an option)
- 2 tbsp. water
- 1 tbsp. lemon juice
- 1-2 heaped tbsp. honey
- 2 tbsp. chia seeds
- In a small saucepan, bring the raspberries, water, lemon juice, and honey to boil.
- Once boiling, reduce the heat to a simmer, add the chia seeds, and stir gently for a few minutes until the jam has thickened.
- Once thickened, remove from the heat, pour into an airtight jar and leave to cool before refrigerating.
- *It will keep for up to two weeks, if you can make it last that long!
Don't forget to tag me @mylifeisforliving, use the hashtag #mylifeisforliving, or comment below to let me know how you get on. I’d love to know what’s your go to breakfast on a Monday morning? Are you a porridge person? Do you prefer toast? Or are you out of the door and grabbing something on route? I guess Monday’s are always a bit unpredictable!
Until next time,