Banana Protein Pancakes
This recipe honestly needs no introduction! I’ll let my kitchen happy-snap speak for itself! I invite you to enjoy my Conscious Sunday Morning Staple… Banana Protein Panackes!
So here’s what you’ll need:
1 cup spelt flour
1 tsp baking powder
½ tsp cinnamon
2 tbsp plant-based protein powder
½ cup plant based milk
2 organic eggs
1 large ripe banana
1 tbsp coconut oil
Handful of frozen berries
1 tsp rice malt syrup
Combine flour, baking powder, cinnamon and protein powder in a large mixing bowl.
In a blender, add eggs, milk and banana. Blend until smooth.
Add blended mixture to dry mix and combine to achieve pancake batter.
Melt coconut oil in a large pan and scoop 2-3 tbsp of mixture into the pan to shape pancake over a medium heat, cook for 1-2 minutes or until mixture begins to bubble. Then flip pancakes and cook for another 1-2 minutes or until golden brown.
Repeat until entire mixture is cooked.
In a separate saucepan, add berries and rice malt syrup and mix over a low heat until syrup begins to form.
Stack pancakes on plates and drizzle berry sauce on top.
Enjoy! Serves 2.
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Veggie Pad Thai
I don’t know about you, but this whole ISO situation has me cooking… alot. I’ve been loving putting a healthy spin on some of my favourite feel-good recipes & I’m so excited to keep sharing them with you!
Anyone who knows me will tell you that Thai food, next to potatoes in any form, is my absolute all time favourite cuisine!
So here is my version of the crowd favourite… Pad Thai. This recipe is gluten free, dairy free, refined sugar free and vegetarian! For a vegan option, simply omit the egg! Not to mention, from preparation to serving, this recipe takes under 20 minutes!
So here’s what you’ll need:
1 tbsp peanut oil
5-8 green onions, finely chopped.
2 red capsicums, sliced
2 zucchini’s, sliced
2 carrots, sliced
2 organic eggs
250g rice noodles
Beansprouts, lime and chilli (to serve)
3 tbsp smooth natural peanut butter
2 tbsp maple Syrup
2 tbsp peanut oil
2 tbsp tamari
Prepare sauce – combine ingredients in a bowl, stir well and set aside.
Prepare noodles to packet instructions.
Saute green onions in peanut oil for 2-3 minutes. Then add vegetables, egg and pan fry over low heat for an additional 4-5 minutes.
Drain noodles and add to vegetable saucepan, together with peanut sauce. Stir until all is combined.
Serve with beansprouts, lime and chilli.
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Choc- Raspberry Protein Balls
Who else struggles with the afternoon snack attack? You know, the one where you’re feeling like you need a boost of energy, but ultimately just end up standing at the fridge, staring into the abyss and either settling for the most random combination of food that even your dog wouldn’t eat; OR going hungry until dinner.
Well, let this be the end of those days, may we now open the fridge and be greeted by these delicious bite-sized balls of goodness! I give you my famous Choc-Raspberry Protein Balls!
Ahhh protein, protein almost quite literally makes the world go round! We certainly need protein to keep out brain functioning and out tummy satisfied so we stay fuller for longer. This recipe is packed full of almonds, one of nature’s most delicious forms of protein!
This recipe also blesses us with the sweet kick of the humble Medjool date and fresh raspberries, powerful antioxidants that help to reduce free radical damage and other disease!
It’s certainly not a Consciously recipe without Coconut! Coconut doesn’t just smell great… it’s also full of healthy fats that will keep our busy brains happy and charging through our computer work long into the afternoon!
& then there’s my good friend Cacao, packed full of Magnesium and our happiness chemicals: serotonin, tryptophan, tyrosine and phenylethylamine to help reduce stress and have us feeling blissful all arvo long!
6 Medjool Dates, soaked & pitted
1/4 cup Shredded Coconut
1/2 cup Raw Almonds
2 Tbsp Cacao Powder
2 Tbsp Coconut Oil
1/2 cup Frozen Raspberries
Blitz all ingredients in a food processer or blender until it forms a thick paste. Roll into bite-sized balls. Place in the refrigerator to set. These babies will keep for about a week and are a delicious afternoon snack!
I hope you love these as much as I do!
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