I have been so busy at work this term and things don't look like they will be slowing down any time soon. I have also found a placement with a local dietician for my uni course, which I am starting this week. I am so excited for it, but at the same time, I know I am going to be drained and will really need to use my time effectively. This week really took a toll on my health - I got sick, my stomach was playing up and I couldn't sleep properly. My training suffered and my eating patterns were all out of whack. On the up side, I finally noticed my body starting to change from all the hard yards I have been putting in lifting some serious weights!! It's hard to notice change when you look at yourself in the mirror every day, and as my trainer said, what I look like now has become my new norm so it's even harder to notice the changes. I am pretty pleased with what I have done so far and hopefully more changes to come. Need to get over this cold first and get some delicious pancakes into my mouth!
So, I used this morning to whip up some fabulous Carrot pancakes. These made me feel so much better. It was my treat for the week, and I savoured every bite. These pancakes were so delish, I am going to try and set aside a morning this week to make it a pancake day. It's definitely much needed and hopefully will get me through the busy weeks ahead! This recipe has protein powder, I use banana flavour but you can use whatever you like. If you don't want to use protein, use flour instead. They work with buckwheat & brown rice and I am sure many more but I have not tried!
½ cup quinoa flakes
1 scoop protein powder (You can also use flour instead of protein powder, I have tried buckwheat & brown rice and both work. Around 1/4 cup).
1 tsp baking powder
1 tbsp Stevia or sugar
½ cup grated carrot (1 small carrot)
½ tsp ginger, cinnamon and nutmeg
1 tsp chia seeds mixed with 1 tbsp water (let sit 5 mins)
¾ cup almond milk (Gi
1 tsp coconut oil melted
Mix dry ingredients together in a bowl and add chia mix, milk & melted coconut oil
You may need a bit more milk, just see how it goes when you are mixing
Fry in pan until cooked each side.
Cashew cream topping
I honestly can't remember exact quantities here as threw everything together without writing it down! It was about:
1/4 cup cashews soaked in water (only an hour or so)
2 tsp lemon juice
1 tbsp coconut milk
1 tsp maple syrup
lemon zest
1/4 tsp vanilla essence
Blitz cashews in a good blender until smooth. You may need to add some milk depending on how good your blender is.
Add other ingredients and blitz again.
I have just estimated these quantities. You may have to adjust depending on sweetness from the maple and sourness from the lemon zest.