Ok, so I know breakfast is the most important meal of the day and I know it gives you energy, sets you up for the day ahead, kick starts your metabolism etc etc... I need to come clean, I am not a breakfast eater GASP! Actually that's not strictly true, I am not a conventional breakfast eater. My breakfast if I had anything at all would be a treat, so chocolate and cookies or cake along with my morning coffee and I was beyond ecstatic. Gross right?

In my bid to become healthier still, I have started making time for breakfast and the difference I can feel is amazing. I have more energy, I don't get hangry before break and yell until I've been fed, I'm sleeping better and staying up past 8pm...WOOPAH! So, with the cold weather I've been stocking up on oats but the porridge just isn't cutting it anymore and I'm bored. Capital BORED actually, after 2 working weeks of porridge for breakfast I definitely need a change! I decided to do a bit of research and see what I could have that was quick and easy but still quite healthy.

I stumbled across a recipe for peanut butter pancakes on www.myrecipes.com and decided to do a little bit of tweaking. To begin with I changed the units to grams rather than cups to make life a little easier. Then, because I've been trying to boost my fibre intake I straight up switched the all-purpose flour for wholegrain. I used 2 tbsp. of peanut butter, cutting the fat intake and only added 1 tbsp. of sugar. I also took the lazy girl approach to mixing and whacked it all in a bowl and let my hand blender do the rest, it removed all the lumps and left me with a thick and smooth mixture...WIN.

The recipe I found showed it was for 5 portions to I stuck to it (good one me). To make it easier on myself I just split the pancake mix into 5 different tubs, put 4 in the fridge and the job was done. The recipe also says you need to fry them in peanut oil, ok... but hold on. 1 tbsp. of peanut oil has 119 calories in it. 119!!! That's just crazy. It's all well and good going for the healthier flour and reducing my peanut butter but I'm sure as heck not going to undo those changes with the oil. I switched up to 3 sprays of fry light using a non stick pan and got on with the job at hand. The great thing about these is that they cook in about a minute a side and I made 3 pancakes out of the days portion.

Don't get me wrong, peanut butter is not the be all and end all of it, feel free to swap it out with your favourite ingredient (I'm sure banana would work well). To serve I loosened up some jam with half the amount of water so it became more syrupy in consistency and poured over. The only thing that would have made these better is some fresh berries thrown on top.

Give it a bash and let me know. Enjoy : )

Peanut butter pancakes

You'll either love them or hate them!

The original recipe:

INGREDIENTS - serves 5

1 1/2 cups all-purpose flour     
6 tablespoons sugar         
2 teaspoons baking powder                                       
1/4 teaspoon salt                                                           
1 1/4 cups fat-free milk                                                 
1/4 cup chunky peanut butter                                      
1 tablespoon roasted peanut oil or vegetable oil         
1/2 teaspoon vanilla extract                         
2 large eggs, lightly beaten


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

My adapted recipe:

INGREDIENTS - serves 5

355g wholegrain flour   

1 tablespoon sugar     
300ml of skimmed milk 
2 tablespoon peanut butter   
9 sprays fry light (3 each pancake) 
1/2 teaspoon vanilla extract                         
2 large eggs

1. Put all your ingredients except the oil in a bowl and blend until smooth
2. Spray the oil into a pan and heat gently
3. Spoon the mixture into the pan and cook until bubble pop the surface and the edge looks cooked
4. Flip the pancake and cook until golden brown