After hearing about this place for the past year and seeing numerous Instagram posts, my friend and I finally visited Petersham Nurseries Tearoom.Continue reading “London’s Tearooms: An Afternoon At Petersham Nurseries, Richmond”
Oat pancakes may be something you’ve never considered before, or have been curious to try as a healthy alternative to pancakes. I tried oat pancakes personally because I bought a bunch of oats ages ago for one recipe and had nothing to do with the rest later, and heard about these so I thought I’d give it a go.
In complete honesty, I tried an oat pancake recipe I saw on Instagram last month and it was just average, but really wanted to give it a go so I searched online and found the one I’m writing about now, by Quaker Oats. What I love about this recipe is the simplicity of it all: the steps are so easy, and it’s likely that you have most if not all the ingredients at home. Not to mention that I didn’t realise till after that the recipe has no butter or sugar, making it a healthier alternative to the pancakes I normally make.
I was pleasantly surprised at how tasty they were, especially with some honey on top: the oats give the pancakes an interesting texture and also appear to be a lot lighter when eating them than normal pancakes. I ended up making this recipe for my parents and I, resulting in me having 3 pancakes, which left me not too full but satisfied.
Although they don’t have the same effect as non-oat pancakes, I would definitely recommend trying this, and I will be making this if I fancy something easy, slightly healthy but still interesting.
(For this recipe, I chose to do the banana and nutmeg stir-in options, but it gives you different stir-in recommendations too, such as blueberries, apple cinnamon and chocolate chips. However next time, I might try and combine banana and cinnamon and see how that goes.)
Recipe (taken from Quaker Oats):
1 and ¼ cups all-purpose flour/plain flour
½ cup of rolled oats (they recommend Quaker Oats of course, quick or old-fashioned, uncooked)
2 tsp baking powder
¼ tsp salt (optional – I included it in mine)
1 and ¼ cups milk (they recommend fat-free, I used semi-skimmed)
1 egg lightly beaten
1 tbsp vegetable oil
For blueberry pancakes: 1 cup of fresh or frozen berries (don’t thaw)
For banana pancakes: 1 mashed medium banana and 1/8 tsp ground nutmeg (I just used a pinch)
For apple cinnamon pancakes: ¾ cup finely chopped apple, ¼ cup chopped nuts and ½ tsp ground cinnamon
For chocolate chip pancakes: ½ cup semisweet chocolate chips
How To Make:
In a large bowl, combine all the dry ingredients (flour, oats, baking powder and salt) and mix well. In a medium bowl, combine all the wet ingredients (egg, milk and oil) and again mix. Add the liquid mixture to the dry ingredients all in one go and stir until you get a semi-smooth batter, or until the dry ingredients are dampened (don’t over mix). Add in your stir-in option and mix.
Heat a skillet over a medium to high heat and add oil. Wait for it to warm up before adding ¼ cup of the batter to the hot skillet. Wait for the pancake to bubble at the top before flipping. Wait for the edges to cook through and bubbles to form before serving. They recommend only turning it once.
I served my pancakes with honey on the top, but fruits like strawberries, blueberries and bananas would be a nice addition to the banana pancakes.
This is a completely unsponsored post – I just wanted to share a nice recipe I came across!
Happy Pancake Day!
If you’re like me and are always on the hunt for the perfect, slightly thick and fluffy pancake recipe, today’s your lucky day. I found this easy, adaptable recipe online from BBC Food. I enjoyed mine today with leftover blueberries in the batter, drizzled with honey and sliced banana on top. You can thank me later 🙂
What you’ll need:
- 135 g plain flour
- 1 tsp baking powder
- half a tsp of salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg lightly beaten
- 2 tbsp of slightly cooled down melted butter or olive oil, plus extra for cooking
- Sift the flour, caster sugar, salt and baking powder into a bowl. In a separate bowl, whisk the egg and the milk together, then the olive oil (or butter).
- Pour the milk, egg and oil mix into the flour mixture and beat until you have a smooth batter. Let this stand for a few minutes.
- Over a medium heat, start heating oil or butter in a non-stick frying pan. When hot/melted, add 2 spoons (or 1 ladle) of the batter. This makes small-medium thick pancakes – adjust as you like. When the top of the pancake starts forming bubbles, flip it over and cook until both sides are a beautiful golden brown colour.
- Repeat step 3 until your batter is finished. Add toppings of your choice and serve.
It’s really that simple! Check out the full recipe below for a more detailed method:
Fluffy American pancakes recipe by Louisa Carter (BBC Food) – Full recipe (all recipe credit goes to BBC Food)
- I use olive oil instead of butter in step 1 and 3 for a (slightly) healthier alternative!
- In step 3, the butter/oil can get slightly burnt and cause the pancakes to turn a darker colour. Clean the pan slightly of the burnt butter/oil off the heat to avoid this.
- The recipe tastes nice enough in a plain batter, so extra ingredients aren’t really needed, but adding blueberries as the original recipe suggests adds a great pop of flavour.
- Toppings! Adding strawberries and banana slices (sometimes blueberries too) is always my go to. I sometimes place them in a separate bowl beforehand, coat them in honey then spoon that all on top. The coating of honey specifically on the fruit adds a sweeter taste!
- I’ve noticed there’s a little ‘Recipe Tips’ section below the original recipe which I hadn’t seen before. Be sure to check this out too! Next time, I might try the buckwheat pancakes with the cinnamon and the caramelised apples if I have more time.
All pictures are my own unless stated otherwise.
A health trend I decided to try and that I actually found myself enjoying! I’m not going to stand here (or rather type here) and say that I’m by any means a food or health whizz, but I thought I’d share this recipe of healthy overnight granola as I enjoyed it so much. The normal recipes usually have mainly oats and sometimes little different seeds, but frankly I didn’t have that in my house and I fancied it, so I made use of what I had: granola. Granola is pretty similar anyway, so it worked well.
I found this overnight granola to have many benefits: there was no rush in the morning for breakfast, they’re healthy, and they made me full, so I didn’t find myself snacking, which was great for my work days where I have lunch at 2/3pm. They also made me feel energised, but maybe that was my mentality in that I had a good, healthy start to the morning.
My inspiration came from Pinterest, searching for overnight oats (there are plenty to choose from!) and so I jumbled a couple together to form this. Enjoy!
120g of Yoghurt
A Small Handful of Granola
A Sprinkle of Ground Cinnamon
1-2 Spoons of Honey
A Handful of Blueberries (to top it off)
How To Make:
- Break the banana up in a bowl (or jar, however you wish to eat it) and mash it up using a fork until soft.
- Add the yoghurt in. For reference, I used one pot of the Yeo Valley Greek Style Yoghurt with Honey 4 Pack, which makes it easier than measuring it all up. I’ve also tried this with different flavoured yoghurt, such as peach and apricot, and that works fine too if you prefer a fruity yoghurt.
- Drizzle 1-2 spoons of honey (however much you fancy, but 1 if you’re trying to reduce your sugar intake). Mix all together with a spoon.
- Sprinkle a small handful of granola on top. I used the Dorset Cereals Honey Granola, which has a mix of oats, pecans, almonds, pumpkin seeds and other goodness which makes it high in fibre. Mix again.
- Sprinkle some ground cinnamon for added flavour and mix.
- If you fancy at the end, add a handful of blueberries to top it off.
- Wrap some cling film on top and pop in the fridge overnight.
And you’re done! It’s really that simple.
What I love about this is that it’s filled with goodness: there’s plenty of fruit, fibre from the granola and antioxidants from the cinnamon. It takes 5 minutes to do, and most importantly, it’s tasty!
Leave any recommendations below of any good breakfast recipes down below, or any recipes at all that I just have to try.
Thanks for reading and hope you enjoy!
All pictures are my own unless stated otherwise.
So you’re off to Amsterdam! You’ve mapped out which places you absolutely want to go and visit, but you want to make the most out of your trip and find the best food places available. All the places below have options for gluten-free meals, as the friend I travelled with is allergic (I’ve got the coeliac’s covered!) but there are also options for people (like me) that can luckily indulge in all the food they like. Most of these places also accept cash, so for everyone that doesn’t want to use their card, that’s covered too. Here are my top picks:
There’s no wonder this place is packed! For the best Dutch pancakes in town, this is the spot. I wanted to make sure to try something that’s Dutch whilst I was here, so we opted for pancakes, and Pancakes Amsterdam did not disappoint. I was thrilled with my monthly special pancake (apple, raisins and cinnamon) and my friend with her lemon and sugar gluten-free pancake. If Dutch pancakes aren’t your style, they also make American style pancakes. I even got a mini stroopwafel with my latte! Make sure to pop in here (preferably early to skip the queue) to indulge in your choice of a savoury or sweet pancake, and you will not be disappointed. It’s also based in a very picturesque area, so make sure to take a walk around after too.
Bakers and Roasters
One of my favourite places we went. Bakers and Roasters is a Kiwi/Brazilian fusion restaurant in a serene area, with lots of their ingredients being locally sourced, ethical, free-range and organic. I had the most amazing brunch there (would definitely recommend the ‘Vege Brekkie’) and frankly, it was faultless. Again, it’s a very busy place but it’s a lot bigger than Pancakes Amsterdam, so you shouldn’t have to wait for long. If you’re looking to stop off for breakfast or brunch somewhere, this has to be top of your list.
Bagels & Beans
Bagels & Beans is a great place to stop off for a quick lunch: the menu is filled with savoury, sweet, hot and cold bagels, porridges, salads and fresh juices, again with lots of the ingredients being natural and healthy. The café has a very tranquil atmosphere to it, with a mix of tourists and locals. The best part is, there’s more than one location around Amsterdam! Make sure to find your nearest if you’re in need of a quick fix.
The Hard Rock Café
Yes, there’s one in Amsterdam too! I had never been to a Hard Rock Café before this, but more than just the atmosphere of the restaurant, the food definitely didn’t disappoint. I opted for the Original Legendary Burger, and it had to be one of the best burgers I’ve ever had. For a fun, easy-going, delicious experience next to the canals, this is a definitely worth a visit for dinner.
As soon as you step inside, you can see that the restaurant has a warm, cosy and authentic Italian style to it. De Italiaan has wood-fired ovens, making the pizza next to none: the food was phenomenal and my friend commented that this was one of the best gluten-free pizza’s she had had. For a pleasant and enjoyable dinner, pop into here one evening and you will not be let down.
Grab a Bite and Go…
If you’re not looking for a complete meal, here are three places we quickly stopped off at along the way.
Manneken Pis: the best chips to go the city has to offer. Quick, easy and most importantly, tasty.
Croque Madam: A completely gluten-free café. A bit pricier but the pressed orange juice is lovely to grab and have a stroll with.
Amsterdam is a wonderful place with even more wonderful food. These are only a few options, so please leave any recommendations down below. And most importantly, enjoy your trip!
All pictures are my own unless stated otherwise.