My 30 (or more!) days challenges

Breakfast – Day 56


I don’t make a lot of breakfast posts these days, as my breakfasts have become somewhat routine. But today I made something very special, which turned out absolutely delicious – so I definitely have to share this! These, my friends, are pumpkin and blueberry protein pancakes.

This is how I make the pancakes: I mix 3 tablespoons Greek yoghurt, 3 tablespoons coconut milk, 1 scoop vanilla-flavoured protein powder, 3 tablespoons pumpkin puree (I made it beforehand, baking a small pumpkin and blending the flesh), 1 egg, 2 tablespoons quinoa flour, 1 tablespoon coconut flour, 1/4 teaspoon baking powder and 1/2 teaspoon pumpkin pie spice (or a mixture of ground cinnamon, ginger, nutmeg, cloves and allspice) in the blender. Then I take a handful of blueberries, cut them into halves and mix into the batter. Finally I cook the pancakes on a pre-heated pan, buttered with coconut oil.

In the meantime I make the sauce in the blender, using 2 tablespoons coconut milk, 1 tablespoon peanut butter, 1 tablespoon cocoa powder and 1 tablespoon dulce de leche.

My pancakes are served with the sauce, some figs and pecans and a cup of unsweetened cappuccino.


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Breakfast – Day 49


Another thing that all healthy eating and fitness bloggers post all the time is protein pancakes. I’ve been quite reluctant to make them myself, as even though I really like all kinds of pancakes, I thought it would be a bit of a hassle.

But somehow finally I got convinced that I should try those out! Especially that the recipes didn’t seem extremely complicated. To make this stack of pancakes, I just blend 1/3 cup ground oats, 2 tablespoons almond milk, 1/4 cup plain yoghurt, 2 tablespoons coconut flour, 1 scoop whey protein with vanilla flavour, 1 egg, half small banana, one teaspoon vanilla extract and half teaspoon cinnamon and cooked the pancakes over medium-high heat, about 2 minutes on each side. I was really worried that the pancakes would get an ugly shape, but it turns out that pouring the batter from a cup, holding it low above the pan, really helps to make them nice and round!

I’m having the pancakes with peanut butter and banana, and also some orange chunks and a cup of americano.


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Breakfast – Day 26


Today I am making Russian-style oladi pancakes with crème fraîche/raspberry sauce. For the batter I use one egg, 2 tablespoons of plain drinking yogurt, 1 tablespoon sugar, half tablespoon olive oil, a pinch of salt, 1/4 teaspoon soda bicarbonate, 3 tablespoons plain flour (or maybe a bit more, but the batter has to be quite thin), a grated apple and a teaspoon of cinnamon. I heat a frying pan with some oil and pour a tablespoonful of batter into it for each pancake, then fry the pancakes on both sides. For the topping I mix 2 tablespoons of crème fraîche with 8-10 mashed raspberries. I’m now ready to enjoy my oladi with a cup of tea with lemon!


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Breakfast – Day 6


It’s not that I’ve never made pancakes at home – I definitely have, lots of times, and it’s not rocket science anyway. But somehow I’ve become lazy lately and prefer buying ready-made ones. Here I’ve got some buttermilk pancakes with crème fraîche, berry compote and fresh strawberries; coconut & banana smoothie and Spice Imperial tea.


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Breakfast – Day 1


On a Saturday morning there is nothing better than a late unhealthy breakfast! It was Pancake Day last Tuesday, and it’s also the Russian Maslenitsa week – so I’m definitely having pancakes!

I got mine ready made from Waitrose, as I don’t have a proper pan (good excuse, right?), and I’m having them with Nutella, bananas and strawberries, drizzled with chocolate sauce. Easy and delicious!



Making pancakes at home is not a problem, in fact, and I’m sure everyone can do it. For those who can’t: just take a cup of flour, slowly add 2 cups of milk and an egg, then add 1-1.5 tablespoons of sunflower oil, a pinch of salt and sugar to taste. Heat the crepe pan, brush it with oil (the easiest way to do it is with a half of potato, put on a fork and dipped into oil) and pour the batter in a thin layer, cooking until golden brown on one side the flipping on the other side.

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