My Favourite Pancakes (Vegan)

Me and my flatmates have an unhealthy obsession with this waffle place a minute away from our flat. We go there an unhealthy amount of time. So one day whilst basking in self deprivation during one of our carb-choco-sugar induced coma, I came across a buzzfeed video on the top 20 dessert recipes. So obviously and non-ironically (I have a problem), I saved it and tagged my flatmates. The next morning I woke to the lovely smell of blueberries and bananas, and I was more than delighted to see my flatmate whipping up some Oatmeal blue berry pancakes. Needless to say they tasted better than they smelt and I was instantly obsessed. She informed me that it was the first recipe in the video and talked me through the recipe. That morning, I woke up with a passion for reforming my eating habits and decided to make it vegan and more healthy, by swapping out the eggs in the recipe for some soy yoghurt and adding some chia seeds. I hope you love this recipe as much as I have come to love it.


serves 2


1 1/2 ripe banana (the riper the better)

1/2 or 70grams cup of oats

1/2 cup  or 75ml of soy or vegan yoghurt 

1/3 cup or 70ml full fat coconut milk

2 tablespoons of chia seeds

1/4 teaspoon  vanilla extract

1 1/2 cup or 75 grams of blueberries

1 1/2 tablespoon lemon juice

your favourite syrup, maple syrup all the way!!

 Vegetable oil (aside from Olive oil)

additionally: dark chocolate shavings

whipped  cream juice



  1. Mix the chia seeds with coconut milk and yoghurt and set in a warm area to thicken.
  2. Mash the banana using a fork and a sturdy bowl or alternatively using a food processor.
  3. Mix in the oats with the bananas with about 2 tablespoons of your favourite syrup and 11/2 tablespoon of lemon.
  4. Add the chia seed mixture to the oat mixture and mix in properly, if it is too thick gradually add tablespoons of yoghurt.
  5. Stir in 2/3 cup of the blueberries into the pancake mixture.
  6. Add about a teaspoon of oil to a non-stick pan, and heat on medium-low heat.
  7. Gently add two dollops of the mixture, directly on top of each other.
  8. Flip the pancakes as soon as the sets and is not runny, you might need to lower the heat so the bottom side doesn’t burn.
  9. Repeat until all the mixture has been used.
  10. Serve the pancake with some fresh  blueberries, dark chocolate shavings, syrup and we found some awesome soy aerosol whipped cream in Whole foods.



Easy Brunch Potatoes II (soy sesame)

Brunch potatoes
As Promised, here is my lazy serendipitous brunch potato recipe.


Serves two.


 1 kilo of potatoes

1/8 cup Soy sauce 30ml

smoked paprika

1 table spoon sesame seeds

2 teaspoons honey

1 teaspoon minced garlic

1 teaspoon chilli flakes

4 tablespoon of olive oil


  1. Preheat the oven to 200°C or 400°F fan assisted.
  2. Wash the potatoes thoroughly.
  3. Roughly cube the potatoes into bite size pieces. I like to make really thin and chunky pieces for texture.
  4. Place the potatoes in a pan and fill the pan with water. You want to fill it about 3 centimetres past the potatoes in the pan.
  5. Cover the pan and bring to a boil.
  6. Keep checking the potatoes every 5 minutes to see if it is tender. On a medium flame it should take about ten minutes and no longer than 15 minutes.
  7. Drain the potatoes using a colander or sieve.
  8. Heat 1 tablespoon of oil in a pan and add about a heaped tablespoon of sesame seeds and garlic.
  9. In a bowl, mix about a teaspoon of paprika, and chilli flakes with the remaining oil.
  10. Stir for about a minute on medium heat.
  11. Add the soy sauce, I prefer using light soy sauce, and reduce the sauce for 5 minutes on medium heat.
  12. Turn the heat off and stir in the honey.
  13. Mix the spice till it is well combined.
  14. Transfer the potatoes to a bowl and drizzle the oil spice mixture, make sure to use a rubber spatula to get every last bit of the yummy oil spice mix
  15. Toss the potatoes in the oil. Until each piece is well coated.
  16. Place the potatoes in one even layer on a cookie sheet.
  17. Bake the potatoes for 10 minutes.
  18. Take the potatoes out of the oven and transfer to a bowl.
  19. stir in the soy sesame mixture and place potatoes back on cookie sheet.
  20. Switch the oven setting to grill for about 7 minutes to give the potatoes a crispier texture.



Enjoy your meal!!


How to Eat more Veges and Fruits I- Shaksh(o)uka

Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.

It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.

This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.

Serves 1



2 medium eggs

1 medium onion finely diced

1 clove of garlic minced

3 table spoon olive oil

1/4 teaspoon of cumin

1/4 cup of frozen peas thawed-100 grams

Finely sliced bell peppers

2/3 cup finely sliced bell pepper- 117 grams

1/4 cup finely sliced aubergine-60 grams

1 1/2 cups cubed tomatoes- 200 grams

1 small chili minced- 2 teaspoons crushed chili

You don’t need a cast-iron

  1. preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
  3. next add the olive oil to the pan.
  4. Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
  5. Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
  6. Add the rest of the vegetables and stir for a minute ad a half.
  7. Add a pinch of salt, some black pepper and stir.
  8. At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
  9. Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
  10. Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
    make wells in your dish.


  11. Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.

For runny eggs – bake for 3 minutes

For well done egg – bake for 7 minutes.


Now you can serve this dish up with some toast sticks or rice crackers.