PROTEIN-PACKED FLUFFY PANCAKES W CHOCOLATE + PEANUT BUTTER SAUCE, FOR ONE

FINALLY. Pancakes that suit my little celiac, insulin-resisting sensibilities (read: gluten-free, flour-free, dairy-free). It's been a saga. Failure, after failure. Now, nearly 2 years since my diagnosis of celiac, and nearly 5 (!) since my insulin resistance diagnosis, I have succeeded! Cue the fanfare and Hallelujah chorus.

Pancakes that suit my needs but also don't taste like cardboard and have the consistency of rubber. These babes make a fluffy stack of pancakes that are charmingly-golden spheres of joy and happiness.

Oh and there's topping. Because let's be real, gluten is so widespread because, you know, it's delicious. So these little ones here need a teensy bit of sprucing up. And really, you can't go wrong with chocolate and peanut butter, even before 8 am on a Sunday morning. (To be honest, a cashew cream and berry compote situation would be a close second. Suggestions below.)

Also, as their name suggests, these little pancakes pack a mean protein punch. Rounded out with all of the good fats from the almond meal and peanut butter, and you've got a balanced, hearty meal that will keep you going until mid-afternoon. Perfect post-yoga, post-gym, post-sleep (anytime?).

Now friends, prepare for some pancake porn.

PROTEIN-PACKED FLUFFY PANCAKES W CHOCOLATE + PEANUT BUTTER SAUCE
serves 1 person with 4 perfectly proportioned pancakes

Recipe Notes: these pancakes are fluffy like babes, but they do tend towards the drier side of things, which is why your chowing down on them with a delish chocolate + peanut butter sauce. If you're not into chocolate first thing in the morning (YOU CRAZY), may I suggest a berry chia jam? Or cashew cream? Or really, just go wild with the maple syrup (or honey). ALSO: this sauce is killer. Drizzle it over sliced banana or berries or nice-cream for a quick and wicked dessert.

2 eggs
1/4 c unsweetened protein powder (like sprouted brown rice)
1/4 c almond meal
1 tsp vanilla extract
1/8 tsp bicarb soda
tiny pinch of salt
3 tsp neutral oil (like rapeseed or grapeseed)
1 tbsp unsweetened almond mylk

25 g dark chocolate (70%)
1 tbsp smooth, natural peanut butter
2-3 tbsp unsweetened almond mylk

banana slices, desiccated coconut

Place a fry-pan over medium heat with 1 tsp of the oil, and allow to slowly heat up while you make the batter. In a small bowl, whisk together the eggs, protein powder, almond meal, vanilla, bicarb, salt, almond mylk and remaining oil. Whisk until thoroughly combined and there are no lumps. Once the pan is hot, use a scant 1/4 cup measure of batter to form each pancake (I cook mine one at a time). Allow to cook until a few bubbles burst and hold their shape on the surface, then flip and cook for another 30-45 seconds. The pancakes should be golden brown. Repeat with remaining batter.

Either make the sauce while you're cooking the pancakes, or keep the pancakes covered with a clean tea towel to preserve their warmth while you finish the sauce.

To make the sauce, melt the chocolate and peanut butter in a small bowl in the microwave for 1 minute or so, or in a double boiler over low heat. Whisk them together to form a smooth liquid, then continue whisking as you add almond mylk 1 tbsp at a time. The mixture will seize up a little to begin with, but keep adding almond mylk 1 tbsp at a time until your reach your desire consistency. You may need to return it to the heat or microwave again for 30 seconds.

Arrange pancakes on a plate and top with banana slices. Pour over sauce and sprinkle with a little coconut. Enjoy!

RECENT HAPPENINGS

A great many things have been happening, and so many good things, that I thought these recent happenings deserved a round up.

That drool-worthy Lemon Almond Ricotta Cake? You can find the recipe here. A Hedy Journey is a kick-ass blog about women in STEM (Science, Technology, Engineering & Medicine) with a focus on Engineering. Co-run by one of my amazing past yoga students, Yvette.

I've been practicing at the most charming little yoga studio in Oxford, Yoga Quota. And a few weeks ago I joined there already stellar teaching team.

Yoga Quota is a charity that for every 50 students we have through the studio, a class is taught for an under-privileged group. I recently spent the afternoon with the amazing charity KEEN Oxford, and wrote about my experience here.

Speaking of lovely experiences, Adam and I spent out second Valentine's day in a row hosting a Partner Yoga Workshop.

And one of our lovely students wrote a review of my regular class.

There's also been lots of new winter experiences, curried-cauliflower salads, and PB+banana on toast.

Bliss, gratitude, and high fives all rounds folks! xx

EASY PEASY GRANOLA + SINGLE SERVE COFFEE CHIA PUDDING

When I'm travelling, food priorities go something like this:

1. Protein
2. French pastries
3. Nourishing fats
4. Wholegrains

GINGERBREAD BUCKWHEAT BISCOTTI

It's funny how we minimise the stress and stuff that goes on in our lives. The night before last I slept for 10 hours (!), woke up at 9am and shot out of bed because, you know, a friend was coming over for breakfast right at that moment. Fast-forward 15 minutes and I'm standing in the kitchen, barely wearing any pants, coffee in hand, whipping up breakfast. My friend arrived, and we made our way through breakfast, and still sipping coffee afterwards, I was sort of revelling over the sleep I'd had and remarking that it's been ages since I'd been that tired. My friend looked at me, obviously shocked, and then kindly listed everything that I've done and achieved and that's just, you know, happened in the past two weeks. No wonder I was tired.

So I looked at what I'd done, of course, of course I was tired. I'd had a big two weeks. Stressful, busy, productive, successful, worthwhile two weeks. And I was shocked, legitimately, that I wasn't even tuned into that. Suddenly I could understand the mild out-of-sorts-ness that I'd been struggling with the past few days. Because folks, there is nothing like stress to make me irritable. And grumpy, and craving all sorts of junky stuff.

Given all of this, I can feel some slower moments coming on. More tea. More reflection. More reading and rest. More honesty about what's going on and how I'm feeling and what I need. Phew.

On to the biscotti. I know what you're thinking: another baked good made with buckwheat? Madness. I will totally admit to being 100% utterly addicted to this sweet-ass pseudo grain. I actually can't remember a day in the past week when I haven't eaten it in some form. It's versatile, and I love the nutty, winey flavours it brings. Biscotti are the perfect cookie for afternoon teas, dipped into coffee, chai, or tea.

P.S. See that new button in the sidebar? I'm holding a retreat with Meg from Adventuring Home. Check out all the details here.

P.P.S. Feeling like stretching out that achey back? I'm running a mini-workshop on restorative yoga for backs on Saturday 9 May to help celebrate Stretch Yoga's first birthday!

GINGERBREAD BUCKWHEAT BISCOTTI

makes 20-24 biscuits

If you're not keen on grinding your own flour, no sweat! Just use the same weights of pre-ground flours. These are a pretty basic recipe, so feel free to add in 1/2 cup of add ins (hazelnuts, almonds, dried figs, cashews, anything!).

190 g buckwheat
40 g brown rice
2 tbsp chia seeds + 1/2 c boiling water
2/3 c or 110 g panela sugar
1 tsp baking powder
2 tsp ground ginger
pinch of ground clove
1/3 c rice bran oil

Preheat oven to 180C. Line two baking trays with baking paper and set aside.

Using a coffee or spice grinder, grind buckwheat and brown rice in batches until a fine-ish flour appears. It isn't going to be as fine store-bought flours, but you're just aiming for a flour that isn't completely grainy.

Combine water + chia, give a quick stir and set aside.

In a large bowl, combine flours with sugar, baking powder, and spices. Whisk to combine. Add chia gel + oil to dry ingredients and use a wooden spoon to combine thoroughly. Separate dough into two balls and form into two logs that are about 1.5 cm thick and 20 cm long. It doesn't have to be perfect, these are definitely rustic biscotti. It's definitely easier to form the logs on the baking tray you're going to use.

Place logs in the oven and bake for 20 minutes. Reduce oven to 160C. Remove biscotti from oven and allow to cool for 5 minutes, then using a sharp knife, slice diagonally into 1.5 cm slices. Lay the slices in one layer on the second baking tray and place in the oven for 20-25 minutes, until the edges are crispy and golden. Allow to cool completely.

Biscotti is best served the same day. The next day they'll be a little chewier, but you can crisp them up again in the oven for 10-15 minutes.