Protein Choc Chip Pancakes

So some of us out there absolutely hate the taste of protein shakes. Alas, a great way to get extra protein into your diet if you feel like you are not eating enough protein rich food is to put it in your own cooked goods! A friend of mine suggested I try protein pancakes! I had some leftover dairy free choc chips so thought I would put them to good use! These were divine and best of all, the only added sugar was the chocolate chips! The batter has no added sugar. These are dairy free and egg free pancakes too!

Protein Choc Chip Pancakes

What you’re going to need

3/4 cup plain flour

2 scoops protein powder

2 teaspoons baking powder

1 cup non dairy milk (rice, almond, soy)

1 tablespoon vegetable oil

pinch salt

2 tablespoons dairy free choc chips**


  1. In a medium bowl, combine the dry ingredients minus the choc chips.
  2. Add in the wet ingredients and stir until well combined. Once combined, stir in the choc chips until distributed well through the batter (aside: if you want, leave the batter to stand for 5 minutes so that the baking powder and liquid have time to react and will therefore lead to fluffier pancakes)
  3. Heat up a non stick pan and pour even amounts of batter spaced apart enough to give room to flip. Cook on each side for approximately 2 minutes
  4. Serve with additional choc chips and maple syrup!


** I found dairy free choc chips at my local Coles supermarket. I am not sure if they are sold overseas. If you can’t find them, you could cut up some dairy free chocolate into small chunks and mix through the batter. You will end up with a similar result! 


Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!

Shakshuka (serves 1)

What you’re going to need

2 eggs

1 tin diced italian tomatoes

1 teaspoon tomato paste

1/4 brown onion, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

3 button mushrooms, sliced

salt and pepper

1 teaspoon olive oil (for browning onions and garlic)

sourdough toast for serving


1. Preheat oven to 180 degrees

2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened

3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.

4. Once sauce begins to thicken, add the mushrooms.

5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.

6. Serve with sourdough toast (or any kind of toast will be fine too!)

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Protein packed bliss balls!

So I’ve done quite a bit of research trying to source a recipe to work off to create these. I wanted to find a recipe that did not include coconut oil. It’s pretty pricey for the good stuff and so budget foodie me had to sought a solution to this that would keep with my theme of not “breaking the bank”. I stumbled across Sarah Wilson’s I Quit Sugar website and she has provided me with a recipe that does not include coconut oil! I did use the same measurements as Sarah for my most part but I ended up substituting a few ingredients with my own as they were already regular ingredients in my pantry at home! So here’s my version of Sarah’s Bliss Ball recipe.

What you’re going to need

1 cup walnuts

1 cup rolled oats.

1/4 cup cacao powder

2 teaspoons ground cinnamon.

1 heaped tablespoon vanilla protein powder.

pinch salt.

2 tablespoons maple syrup

2/3 cups crunchy peanut butter

3 tablespoons soy milk

desiccated coconut (for rolling).


1. Process your oats and walnuts in a food processor until coarsely chopped.

2. Mix in all of your other dry ingredients until combined

3. Mix all of your wet ingredients (peanut butter, maple syrup and soy milk) in a separate bowl until combined.

4. Add your wet mix to dry and begin combining using your hands (I find wearing disposable rubber gloves for this part was extremely helpful as to avoid getting bliss ball mix under my finger nails)

5. Work with the mix until it is all uniformly combined and begin rolling into balls. (My mix made about 12, but will vary depending on what size you would prefer)

6. Roll the balls in desiccated coconut for that extra burst of flavour! Store in the fridge for up to a week (if they last that long)


For more info on Sarah Wilson and her food philosophy