Cinnamon Breakfast Pancakes : Let’s not kid ourselves ….

Vegan Cinnamon Pancakes

…. no matter how much coconut oil and wholewheat flour you throw in, pancakes drenched in maple syrup are never going to be a healthy breakfast, but still, let’s give credit where credit is due, they are healthier than the average pancake.

I spotted this delicious recipe for vegan cinnamon breakfast pancakes on The Sparkle Side Walk and I’ve literally been looking forward to trying them ever since!

Just one little over share before I go, hangover clothing is sooooo not my strong point:

This is not a squat booty

This is not a squat booty

oh yeah, that’s how I’m rollin’ this morning.



Nom, nom Mexican style breakfast wrap…..

Firstly the apology:  Yep, I know its been two weeks. But surely you know me well enough by now to know that sometimes you get tonnes of posts and sometimes you get, well…. Zip.

Needless to say I’ve been working like a dawg on a big project and trying to stay sane by fitting in some workouts in between, I’m afraid that when there’s a shortage of time in my world, it’s the blogging that takes the hit.

But now, I’ve got four days off work.

Four. Whole. Days.

As you can tell, I’m a little excited by this prospect. The Boy and I are off to the Devonshire Arms for a Valentine’s treat on Sunday night and best of all, their Michelin starred restaurant have agreed to cook vegan for us. Oh, woop woop, I’m so excited, please let it not be a let down!

Mexican Style Breakfast Wrap

Anyway, I’m feeling smug because I’ve already done a 10k run this morning, followed by twenty lengths of the pool and now I’ve just polished off one of these bad boys:

Vegan Breakfast Wrap

Vegan Breakfast Wrap

This is another one that does not need a proper recipe:

  1.  Throw mushrooms, fake bacon and diced tomatoes in a pan and fry them up.
  2. Serve in a wholemeal wrap and top with avocado and jalepenos. This would have been even better with coriander but we didn’t have any in, boo.
  3. Accompany with a bucket of coffee.

Mmmmmm, nom nom nom. Smug Saturday continues….

Got my appetite back : English breakfast muffins with thyme portobello mushrooms

Whilst I still feel like the back of my jaw is trying to crawl out of my face via my ear, nothing keeps my appetite away for long, not even the removal of a wisdom tooth: My husband (affectionately) calls me The Gannet for my ability to  guzzle down vast quantities of food no matter what the circumstance.

So this morning we’ve had toasted english breakfast muffins, with lashings of vegan spread and portobello mushrooms fried in olive oil with an inordinate amount of sea salt (don’t judge me, sometimes you just got to embrace the bad stuff) and a good two handfuls of thyme. Yum! I would post the recipe but really there is no need, you have everything you need in that first sentence.

So here is me circling for breakfast:

Where’s my breakfast?!
Photo credit :

And here is the finished product:

English breakfast muffins with portobello mushrooms and thyme – done

Happy Sunday everyone!

Breakfast : Let’s start at the very beginning….

So, where to begin with a first post? I thought why not start this blog the same way I start every day – breakfast.

I am a BIG breakfast fan, I can’t help it, I love it.

I wholly subscribe to the mantra that breakfast is the most important meal of the day and I am likely to be found having the biggest throw down if I am expected to leave the house without first having eaten.

Given my ability to snooze long beyond the first dulcet tones of my alarm clock, Monday to Friday breakfast tends to be more about speed than flavour, but come Saturday and Sunday, ahhhh the weekend, well, then breakfast is an altogether more leisurely affair.

Favourites include a vegan friendly full-english, spinach and mushrooms, non-jaevos rancheros, breakfast hash, griddle pan waffles and sweetcorn fritters, but there is one standout favourite……. pancakes.

Don’t tell anyone (especially not my husband who literally goes a bit weak at the knees when these are served up) but these are super easy to make and will be loved by vegans and non-vegans alike:

Vegan Breakfast Pancakes

Makes 20 medallion sized pancakes

Vegan Breakfast Pancakes

Vegan Breakfast Pancakes : Rest assured that this piddley dribble of maple syrup was for aesthetic purposes only. As soon as the camera was away, we drowned those bad boys.


  • 200 grams plain flour
  • 280 ml almond milk
  • 3 tbsp unrefined golden caster sugar
  • 4 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • Pinch of salt
  • Olive oil for frying
  1. Sift the flour into a mixing bowl and then add the sugar, baking powder, bicarbonate of soda and salt. Beat in the almond milk to form a thick batter.
  2. Heat the olive oil in a frying pan then use a tablespoon to drop the batter into the pan to form medallion sized pancakes.
  3. Wait until the batter on the upper side of the pancake is drying at the edges and bubbling in the centre, then flip to cook the second side, this should take only a minute.

Serve as you see fit – everyone has their own preferred pancake topping – but I would heartily recommend going for the classic, and our household favourite, approach of pouring on a decadent measure of maple syrup… enough so that the plate looks like some crazy breakfasty pancake swimming pool.

Mmmmmmmmmmmm, enjoy!