Cocoa-Nutty Pancakes

Hey y’all ๐Ÿ˜€ Now that my second year at uni is wrapped up and (almost) long-forgotten about, I’ve got plenty of time to experiment around in my kitchen this summer to create some new recipes!

The first recipe I’m sharing with you is a breakfast treat featuring Jake’s Boost SuperBoost Butter (aka one of the yummiest nut butters I have EVER tasted!) which will also be posted as part of their exclusive nut butter eBook – how exciting! I actually met the two co-founders, Ansje and Dan (plus their doggo and inspiration, Jake), at a Bloggers Event in Cambridge a few weeks ago and totally fell in love with them, their story, their ethos, and, of course, their products so knew that I had to collaborate with them ASAP – and what better way than a delicious pancake stack recipe!?

Jake’s Boost at the Cambridge Bloggers Event

So without further ado…


40g oat flour (simply blend jumbo rolled oats)
3tbsp sesame seed flour, or any plant-based flour of choice
2tbsp Creative Nature Cacao Powderย 
1/2 tsp baking powder
1tsp coconut sugar (any sweetener of your choice is fine)
200ml unsweetened almond milk, or any plant-based milk of choice
1 medium ripe banana, mashed
1tbsp plant-based yoghurt
1-2tbsp Jake’s Boost SuperBoost Butter


  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk, yoghurt, nut butter and mashed banana) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin.
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use two flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the panโ€™s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with fruit slices and serving with more nut butter if desired.
  9. ENJOY!

Serves 2-3 people.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

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Mindfully, Moni x


Sprouted Oats Breakfast Parfait

In conjunction with Organic September, Planet Organic have asked various British bloggers – including me – to create an organic recipe using one of their newest products, Sprouted Oats. Now, you might be thinking “What on Earth are SPROUTED OATS?” and so I’m here to demystify this seemingly bizarre ingredient for you!

Nuts, grains, beans and seeds are some of the most nutrient dense foods on the planet; however, in the modern-day, we are constantly discovering that foods like these can cause upset stomachs for others. These types of foods are difficult to digest In their dormant form, and other ‘trigger’ foods can extend to glutenous products, processed foods, certain oils… The list is, unfortunately, endless! Therefore, to assist those with Coeliac Disease or other sensitivities, Planet Organic sprout their oats, turning sleepy seeds into activated super foods, bursting with vitality and easily digested nutrients.


Having had the chance to experiment around with Planet Organic’s new product, I’d like to share with you my favourite recipe using their 100% Sprouted Rolled Naked Oats! Other ideas using this ingredient are: simply use in place of regular oats for oatmeal/ smoothies; and in raw bread, crackers and cakes; as well as add to cereal for a different texture. It’s totally versatile so happy experimenting ๐Ÿ™‚


Ingredients for the oatmeal:



  1. Cook your oatmeal by boiling the Raw Sprouted Naked Oats in 2 cups of water until the water is fully soaked in.
  2. Once the oats are boiled, pour 1/3 of the oatmeal into a blender (or use a handheld blender), and blend with the dates, banana and cinnamon. Pour into the bottom of a jar. (I added a layer of granola at the very bottom of my jar stage purely for presentation purposes).
  3. Next, blend another 1/3 of the oatmeal with the berries and pitaya. You can blend until smooth, but I like to blend just a little bit so that some of the fruit pieces remain chunky. Layer on top of the date-banana layer.
  4. Pour the rest of the oats into a bowl and mix it with 1tbsp Creative Nature cacao powder until your oats are chocolatey. Add more cacao if you want them even creamier. Layer on top of the pink oats.
  5. Top the chocolate oats with any toppings such as fresh fruit, Creative Nature cocoa nibs etc.
  6. Decorate with desired toppings & ENJOY!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

Mindfully, Moni x