Easy Banana Pancakes

IMG_2714Hi guys,

I thought I’d share another recipe on this blog for some more pancakes because you can never have too many pancakes, amiright??!

I originally saw the recipe for these on an Instagram account that I follow called real.and.wholesome a few weeks ago and have been making them non-stop since!!

What I love about these pancakes is how incredibly easy they are to make! With only a few ingredients even the worst cook could whip these up with no trouble at all. They are also extremely healthy with no refined sugar in them – the sweetness comes from the mashed banana. I like how they also contain wholemeal self-raising flour – another wholesome ingredient! This is sometimes a difficult ingredient to cook with because it can end up in the pancakes becoming really tough and not at all appetising. However, in this particular recipe it seems to work just fine and the pancakes turn out nice and fluffy like they would if you had used normal self-raising flour.


I usually wake up starving and cannot be bothered making the pancake batter in the morning, then letting it rest for half an hour before waiting what seems like an eternity for the pancakes to cook, so I like to make the batter for these the day before and then just pop them in the pan to cook in the morning. This way the whole process is much easier and quicker when I wake up in the morning!


Because there is no actual sugar in the pancake mixture I like to go big on the toppings. Some of my favourite toppings are the classic maple syrup, as well as chocolate sauce, yogurt, peanut butter, Nutella and of course, fruit – I love berries and banana, especially caramelised banana! Also, the banana flavour isn’t overly strong in these pancakes because they only contain one banana so you can really go all out with the toppings.



Easy Banana Pancakes

Makes 4 – 8 depending on size


  • 1 ripe banana, mashed
  • 1 egg
  • ¾ cup milk or water*
  • ½ teaspoon vanilla extract
  • 1 cup wholemeal self-raising flour
  • ½ teaspoon baking powder
  • Pinch of salt


  1. Add the banana, egg, milk and vanilla extract to a bowl and whisk to combine.
  2. Add in the flour, baking powder and salt to the wet mixture and combine with a spatula.
  3. Melt some butter/olive oil/coconut oil in a pan over medium-low heat.
  4. Drop desired amount of mixture into the pan to form the pancake and wait until the pancake begins to bubble before flipping and cooking the other side until golden.
  5. Repeat with the rest of the mix.
  6. Serve & enjoy!


  • * Almond milk works well too
  • * You can also use normal self-raising flour
  • Original recipe from here.
  • Normally I make about 5 pancakes


Tanisha xx


Trail Mix Granola

img_1743Yum. Yum. Yum, with a capital Y.

This is the kind of granola that you eat out of the jar because it’s that good. Until you realise that there’s none left and you only made it yesterday…..oops (story of my life).

I love this granola especially because I’m going through a sort of phase where I’ll eat anything with cashews in it. For some unknown reason I hadn’t eaten them in ages and then the other day I decided to buy them and by golly, they’re good! (Also, because it has chocolate chips and craisins in it, and it’s really clusterific and you all know I love clustery granola) – sorry that was a really long sentence.

img_1708If you scrolled down to see the recipe, you’re probably wondering why there’s egg white in it. What a random ingredient to have in granola, right?! Wrong! Along with the nut butter, the egg white works to create those perfect little clusters that make this granola so good. Without it the granola would be, well…muesli.

Also, I almost forgot to tell you guys – over the next two months I am on exchange in Italy so I sincerely apologise in advance if I am a bit slack in posting recipes. Hopefully when I get back I will have some authentic Italian recipes up my sleeve!


Something I will miss a lot over the next two months will definitely have to be my homemade granola. I make one or two batches every weekend when I am home so it will definitely be quite weird for me without it.

Anyways, here’s the recipe so you guys can make it for me



Trail Mix Granola


  • 3 cups rolled oats
  • ¾ cup whole unsalted almonds
  • ½ cup whole cashews
  • ½ teaspoon ground cinnamon
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup almond or peanut butter
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries (craisins)
  • ½ cup dark chocolate chips


  1. Preheat oven to 150C (300F) degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
  2. Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.
  3. In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Alternatively, you may melt these ingredients together in a small pan on the stovetop. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don’t want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla.
  4. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
  5. Spread onto the prepared baking sheet (it usually always fits onto just one– if too crowded, use two baking sheets and bake at the same time on different racks) and bake for 45 minutes, stirring every 15 minutes.
  6. Remove from the oven and allow the granola to cool completely – the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.



Until next time,


Tanisha xx


Jaffa Pancakes

IMG_7144Hollaaaa people! It’s been a while but I’m back with a fab recipe to boot!

I’ve been meaning to post this recipe for a while now but you know, life just gets in the way sometimes. After all, it’s a breakfast item (and we all know I love them), it’s pancakes, it’s got chocolate in it, it’s healthy and it’s just damn delicious.

These are the perfect pancakes for a Sunday morning (or just whenever) if you’re feeling indulgent but still want to be healthy. They might even be a good breakfast for Father’s Day coming up (hint, hint)!

Hope you enjoy!


Jaffa Pancakes

Serves 2


  • 1 ¼ cup wholemeal flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup greek yogurt
  • ¼ cup milk
  • 1 large egg
  • 1 tablespoon coconut oil
  • 1 ½ tablespoons honey
  • ½ teaspoon vanilla extract
  • ¼ cup orange, juiced
  • ½ orange, zest (plus extra to serve)
  • ½ cup chocolate chips (plus extra to serve)

Dark Chocolate Sauce (optional)*:

  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 ½ tablespoons cacao powder
  • ½ teaspoon vanilla extract


  1. In a small mixing bowl combine the flour, baking powder, baking soda, and salt.
  2. In a separate large mixing bowl whisk together the greek yogurt, milk, egg, coconut oil, honey, vanilla extract, and orange zest and juice.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix the batter. Gently fold in the chocolate chips.
  4. Heat a large frypan with butter or coconut oil to low heat.
  5. Using a large spoon or small cup, scoop the batter from the bowl and drop onto the frypan. Once the top of the pancake begins to bubble and the edges look set, flip and cook for another 2-5 minutes. Repeat with remaining
  6. Serve with extra chocolate chips, oranges and chocolate sauce or maple syrup!


  • If you want an extra chocolatey batter you could add 2 tablespoons of cacao powder to the batter. Add it in at step 2.
  • For the chocolate sauce I used http://www.forkandbeans.com/2012/09/11/raw-chocolate-sauce/, except I halved the recipe so that it would serve only 2 people.
  • * Instead of the chocolate sauce you could just melt some dark chocolate chips for a much easier recipe.


I warn you: the dark chocolate sauce is certainly not for the faint hearted. It has a very strong, almost bitter taste so if you are not a big fan of dark chocolate I would recommend you leave it out. But never fear, these pancakes go great with maple syrup so you’re not missing out on anything by leaving it out.


Tanisha xx

Smashed Pumpkin Bruschetta


Move over smashed avo, there’s a new guy in town who’s taking the steady stream of trendy hipster cafes by storm.

And who would that be?

Why, smashed pumpkin of course!

And I’m loving it.

What’s more to love than a big, thick slice of toasted sourdough bread topped with a copious amount of warm, hearty, and subtly sweet smashed roast pumpkin on a cold winters day – geez could I have added any more adjectives to that sentence!


So today I am going to share a recipe for a suitably delicious smashed pumpkin that takes so little effort to prepare and make that you won’t need to set foot in another cafe  ever – that may be a slight exaggeration.


As soon as I saw this recipe on The Healthy Hunter, I just knew I had to make it immediately. It sounded so warm and inviting, and luckily, I had all the ingredients at home so there was no need to rush to the shops.

As usual, I have added a few ingredients to this recipe but, in this case, it has been extremely minimal, as I felt that the original recipe was pretty close to perfect!

Nonetheless, I added a sprinkling of pine nuts on top for an extra depth of flavour and texture (but this is by no means required, given that there is already sunflower seeds), I didn’t use any spring onion simply because I didn’t have it although I have included it in the recipe because I thought it would be a worthwhile addition, I used rosemary as I had no thyme, and I omitted the rocket.

Oh, and I increased the serving size of the original recipe because 1 slice was nowhere near enough for me!



Smashed Pumpkin Brushetta

Serves 1 or 2 (small)


  • 300g butternut pumpkin, roughly chopped into 3cm pieces, skin off.
  • 1 ½ tsp olive oil
  • A small handful of fresh thyme or rosemary
  • 1 tbs spring onion
  • 1 small handful of feta, crumbled
  • A few sprigs flat leaf parsley
  • Pepper and salt
  • 2 x slice of toasted sourdough bread
  • 1 tsp sunflower seeds toasted
  • 1 tsp pine nuts toasted


  1. Preheat oven to 180 degrees celsius.
  2. Toss pumpkin with 1/2 the olive oil and 1/2 the thyme (or rosemary) and transfer to a parchment paper lined baking tray. Bake for 30 minutes or until soft and cooked through.
  3. Combine the cooked pumpkin, most of the feta, spring onion, remaining thyme (or rosemary), oil, parsley and a pinch each of salt and pepper, roughly mash.
  4. Spread the pumpkin mix on the toasted sourdough and top with the remaining parsley, feta, sunflower seeds, pine nuts, and salt and pepper.



Hope you enjoy!

Tanisha xx

Deliciously Healthy Banana Bread


Let me tell you that I’ve been working on this recipe for soooo long. I’ve put blood, sweat and tears into creating a healthy recipe for banana bread that doesn’t have the texture of a rock, doesn’t taste so bland it’s like paper, doesn’t have any crazy weird ingredients in it, and actually tastes and looks like a normal banana bread.

So yeah, here it is. Please, do enjoy.



Healthy Banana Bread


  • 1/3 cup good quality olive oil or coconut oil
  • ½ cup maple syrup
  • ½ cup milk*
  • 2 tablespoons Greek or natural yogurt
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups mashed ripe bananas (about 4 bananas)
  • 1 cup wholemeal self-raising flour
  • ¾ cup plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup chocolate chips or walnuts (optional)


  1. Preheat oven to 150 degrees C. Grease or line a bread baking tin with baking paper. Set aside.
  2. In a large mixing bowl, whisk together oil, maple syrup, milk, yogurt, eggs and vanilla extract until combined and smooth. Whisk in the mashed bananas until the mixture is mostly smooth – there may still be some lumps from the bananas.
  3. In another mixing bowl, combine both the flours, baking soda, salt, cinnamon and nutmeg. Pour this dry mixture into the wet banana mixture and stir until evenly combined. Be careful not over mix the batter but be sure to get rid of all the little pockets of flour.
  4. Pour the batter into the prepared baking dish and smooth over using a spoon or spatula to make sure the top is flat and even. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove from the oven and let cool for 30 minutes or longer.



This is the kind of recipe that you keep with you for all your life. And then you give it to your kids when they grow up, and they give it to theirs, and they give it to theirs……I think you get the picture.

There’s nothing super out of the ordinary about this recipe that makes it stand out from any other but it’s just one of those ones that always seems to work and tastes good too, so you can’t help but keep it.

Nearly everyone has their own recipe for banana bread and everyone thinks theirs is the best, and rightly so, because everyone deserves to think that for at least something.


Anyway. Onto the ‘lowdown’:

As there is no sugar in this recipe I highly recommend that you use bananas that are so black they’re almost rotten. Sounds gross but it works. Trust me. Remember I tested nearly all the variations on ‘healthy banana breads’ there are so I’m pretty sure I know what I’m talking about!

Also, because of the no sugar situation this banana bread isn’t overly sweet, which makes it perfect for breakfast and topping with all the sweet things!

I would also like to note that wholemeal flour is a little bit hard to work with at times. I find it tends to make things a little bit tougher than your normal flour. So that is why I have used a combination of wholemeal self-raising flour and plain flour so that you can have an incredibly moist and fluffy banana bread with all the additional health benefits. Winner winner chicken banana bread dinner!! But if you do happen to make this recipe with just the wholemeal flour and it turns out okay, give me a buzz!

Lastly, the chocolate chips are optional but NECESSARY!!!



Honey Crunch Granola + an exciting announcement!


Guys, I have an exciting announcement to make (if you couldn’t already tell from the title of this post)…..

I have recently been named one of the new ambassadors for Amy’s Grains and Eating Fit!!!!


Now, if you have absolutely no idea what I am talking about then bare with me.

Amy’s Grains is an Australian company specialising in making healthy and nutritious breakfast products for weight loss, athletes and just about anyone! It is run by Amy Gianotti – a ‘passionate foodie’, dietitian, and personal trainer. “Amy recognises the importance of starting the day with a nutritious breakfast that offers superior nutrition to fuel the body. Her unique 6 whole grain blend of oats, barley, triticale, spelt, brown rice, and rye, is designed to keep you satisfied and trick those appetite hormones making weight loss more achievable. 100% wholegrain, it gives you long lasting energy to take on your day!” For more info head to: http://amysgrains.com.au/.

Eating Fit is also run by Amy and her partner Lucas who is also a personal trainer. They are able to provide you with personalised training and eating programs to suit your needs. For more info head to: http://eatingfit.com.au/.

Amy also has a fabulous E-book called ‘Fit Fabulous Foodie’ with heaps of nutritional advice and information, plus some pretty good-looking recipes, so if that sounds like your kind of thing then you’re in luck because I have a special promo code (AMYe7ec) that you can use to get a 20% discount on!


So, to kick start this amazing opportunity I bring you my first recipe featuring Amy’s Grains. I hope you enjoy!



Honey Crunch Granola


  • 3 ½ cups Amy’s Grains or rolled oats
  • 1 cup almonds
  • ½ cup pepita seeds
  • ¾ cup + 2 tablespoons wholemeal flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup dried cranberries (craisins)*
  • ¼ cup coconut oil
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk


  1. Preheat the oven to 150 degrees C.
  2. Line a large baking pan with baking paper.
  3. Mix the oats, nuts, seeds, flour, baking powder, salt and cinnamon together in a large bowl. Stir in the cranberries.
  4. Whisk the coconut oil, honey, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.
  5. Spread the granola mixture onto the pre-prepared pan evenly.
  6. Bake for 15 minutes; stir once. Bake for another 15 minutes until. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.


  • * You can substitute the same amount of dried cranberries with any other small dried fruit e.g. raisins, sultanas, dried cherries, dried blueberries etc.
  • The inspiration for this recipe is from Pinch of Yum’s ‘Big Cluster Peanut Butter Granola


About the granola:

This granola is a little bit different to what I usually make because a few additions to the ingredients list:

  • Firstly, the Amy’s Grains, they’re not much different to oats and make a nice change!
  • The wholemeal flour adds to the overall volume of the granola and helps to create the perfect clusters.
  • Whilst the baking powder adds to the cluster perfection – to be honest I’m not really sure what it does!!
  • The almond milk helps to create a runnier wet mixture without sacrificing the flavour or needing to use extra oil.

Please don’t be worried about the large amount of honey in this recipe. 2/3 cup may sound like a lot but in reality it’s actually not that much considering this recipe makes A LOT of granola, it does have 3 ½ cups oats and ¾ cup wholemeal flour! Volume, people!!

Also, the honey flavour is not too overpowering, it is just the right balance. In fact, the first time I made this recipe it was just right but the second time I made it I used all the exact same measurements as before yet I felt that there wasn’t enough of a honey flavour, as I had used a different type of honey that was not as strong as the first.


This is probably my most clusterific granola yet and I am so very proud of my self for being able to match the epic clusterific proportions of those so called ‘healthy’ commercial brands who use sugar and oil to achieve their cluster perfection. Don’t get me wrong, I love those granolas but everyone just needs a little bit of a break from the sugar overload every now and then! So GO ME for achieving this mean feat with all the wholesome and nutritious ingredients and not a hint of refined sugar!

This extremely clustery granola is perfect for snacking on, topping yogurt, smoothie bowls, nicecream and the real stuff (ice cream – if you so wish) to achieve that desired texture contrast everyone dreams on. Or you could just eat it with milk and fruit like I do, when I can’t be bother being fancy. As with most granolas this goes great with banana, berries and mango, and probably just about every other fruit known to man! I have been making good use of the great supply of ripe mangos I have at the moment thanks to my granddad who delivered even more the other day!


Tanisha xx

Peachey Keen Breakfast Smoothie


I have a habit of thinking of recipes and ideas of posts when I am trying to fall asleep. I don’t know why but it’s like my inner genius seems to awaken just when I am about to knock off for the day. Which is really annoying you know because I nearly always seem to forget them as soon as I wake up. Gahhh! #thestruggles

But for some unknown reason I happened to remember last nights Einstein antics and as soon as I woke up I just knew I had to make a peach smoothie. And more importantly, it would be called a ‘Peaches n’ Cream Smoothie’ but obviously that name didn’t get used (I have outlined why below), however I did make a pretty mean smoothie.

There are four reasons why I did not use that name (in list style, because I like lists):

  1. I realised that my idea of a healthy ‘Peaches n Cream Smoothie’ was a little bit boring. I mean, peach, yogurt, milk and honey….c’mon you can do better than that!
  2. Carrying on from that point, I started adding a bazillion other ingredients to the smoothie and I got a bit carried away, which meant that it wasn’t really your typical ‘Peaches n’ Cream Smoothie’ anymore due to all the add-ins.
  3. I also wanted to make the smoothie a bit more filling and balanced, which was another reason why I added so many other things to it, along with making it taste better too!
  4. But above all else you must know one more thing: one of my biggest pet peeves is when people say or write things that are grammatically incorrect. Sure, I do it every now and then but some people do it all the time and it really gets to me, ya know. Which is totally ironic and all too funny considering I was going to name this smoothie ‘Peaches n’ Cream’, which is actually grammatically incorrect (if you haven’t already guessed) because the plural of peach is peach not peaches. Just like fish people, it’s not fishesss!!! Yeah…..that one really gets to me. Also, when people say thinks like me and mum instead of mum and I or write your instead of you’re, don’t even get me started on that……but I’m getting carried away now. That’s a story for another time!


So, what was I saying, ah yes, the smoothie, that’s right!

This is a great breakfast smoothie because it’s equally tasty, quick and nutritious. Plus, you get your two serves of fruit nice and easy in the morning, loads of calcium thanks to the yogurt and honey (which is important for strong bones to prevent osteoporosis), some good fats from the coconut and macadamias, complex carbohydrates from the rolled oats and antioxidants from the cardamom, cinnamon and chia seeds, which also offer a wealth of other nutrients! Oh, and if you use Greek yogurt you also get a hit of protein! The combination of these nutrients mean that this smoothie is both filling (yet, not heavy) and energizing for the day ahead of you!



Peachey Keen Breakfast Smoothie

Serves 1


  • 2 small peaches, chopped
  • 2 large tablespoons natural or Greek yogurt
  • ½ cup milk
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • Handful each of shredded coconut, macadamias and rolled oats
  • ½ tablespoon chia seeds
  • Cardamom, cinnamon, to taste
  • Ice (optional)


  1. Place all the ingredients in a blender except for the cardamom, cinnamon and ice. Blend until fully combined. If needed add some more milk to the mixture. Add in the cardamom, cinnamon and ice and blend again, until all the ice is crushed and the mixture is smooth.
  2. Pour into a glass and serve.


  • You can experiment with the different types of fruit you use. I recommend nectarine, mango, apple, berries and bananas! Make the most of the fresh seasonal produce!


Remember, healthy eating doesn’t have to be hard…..sometimes it’s best to keep it simple, stupid!


Tanisha xx