Ramsay Inspired Strawberry Pancakes

This is a recipe that was originally one of Gordon Ramsay's but since I did not have everything on hand today when I made these pancakes, I kind sort of changed it so that it would suit what I had on hand. These pancakes have a bit of an eggy taste and the texture reminds me a lot of english muffins. Very yummy and husband approved.


You will need:


1 cup of flour
1 tsp baking soda
1 Tbsp sugar
1/2 cup Homo milk
1/2 cup (or more would be great) chopped strawberries - raspberries would be really tasty too
2 eggs


Mix the flour, baking soda and sugar. Then separate the eggs. Put the yolks into the flour mixture and the milk into the flour mixture. Mix this well, it gets very sticky and hard to mix. Add the strawberries to this, gentle with them so that they don't break away into mush.

Then whisk the egg white until they are super bubbly and fluffy. Then whisk a little more and add the egg whites to the strawberry mixture little bit by little bit at a time until it is mixed well.

Cook these pancakes on a preheated medium heat frying pan. I like to use butter in the frying pan so that they brown nicely and have that buttery flavor on the outside.

Coca Cola Chicken

I know that we are supposed to be living a healthy lifestyle but sometimes we need to indulge a little. The first time we made this chicken I had a wicked sinus infection and it tasted a little funny but after I got better and we made it again I tasted what it's supposed to taste like and once you get beyond the fact that it's made with pop it's actually not bad. But to be honest, better than going to McDonalds !


You will need:


4 skinless boneless chicken breasts cut into halves
1 12 ounce can of Coca Cola
1/2 cup ketchup
1/4 cup honey BBQ sauce (I like to use the kraft calorie wise sauces, they do well mixed)


Toss all the ingredients into a non-stick sauce pan and bring to a boil (this is not a pretty sight). Then cover and turn heat to medium. Cook for about 20 minutes, stirring occasionally.

Uncover then cook for an additional 10 minutes until cooked through (we always cut into the chicken before determining it is cooked, checking to make sure its no longer pink on the inside)


In my opinion a side of garlic steamed asparagus goes well with this dish.

Fruity Whole Wheat Almond Oat Muffins

I love experimenting with new healthy muffins, any way that I can sneak extra fruits into my family's day, I explore it. This is a recipe that I could totally see adding other fruits to. One of those 'what ever you have on hand and mash it all together types'.


You will need:


1 1/3 cup oats
1 1/2 whole wheat flour
1/4 cup almonds ---> I put these into the food chopper to make them as fine as possible
1/2 cup brown sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
4 Tbsp oil or melted Butter
2 eggs
3 bananas mushed by hand (could add more banana for a more banana-y taste)
1 red apple, (skin thoroughly cleaned and left on for extra fiber) cored and finely chopped
1 applesauce cup ---> I used Raspberry Cherry Starfruit (could almost use 2 cups)
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon


Preheat the oven to 350.

In a large bowl, combine all dry ingredients. In a second bowl combine all the moist ingredients. Add the moist ingredients to the dry ingredients.

Spoon into muffin cups placed in muffin tins.

Bake for 25-30 minutes. Makes 12 regular sized muffins + 12 mini muffins.

Fluffy Coconut Pancakes

A simple twist on yummy fluffy pancakes




You will need:


1/3 cup milk
1 (400 mL) can coconut milk
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/3 cup of sugar
2 1/4 cup flour
2 eggs
1 Tbsp shredded coconut
2 Tbsp melted butter


Sift together flour, sugar, baking powder, baking soda, nutmeg.

In a second bowl, whisk together milk, coconut milk, eggs, butter. Pour moist mixture into the dry mixture, thoroughly mixing so there are no lumps. Then add the shredded coconut.

Before pouring onto a non stick surface, make sure the burner is fully heated to medium heat.

The coconut milk does make these pancakes a little heavier than the traditional Fluffy Pancakes.

Yummy Traditional Fluffy Pancakes

These are by far the best pancakes I have ever made. They fluff up beautifully and taste phenomenal.


You will need:


3/4 cup milk
2 Tbsp white vinegar
1 cup flour
2 Tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 Tssp butter, melted



Add the vinegar to the milk in a large bowl and set aside for 5 minutes or until milk has curdled.

In a medium bowl, mix together the flour, sugar, baking powder, baking soda.

Once milk has curdled, whisk an egg into the milk. Add the dry mixture into the milky egg mixture and whisk together until it is lump free.

Heat a non stick frying pan up to consistent medium heat and pour batter onto the skillet in desired sizes. Cook until bubbles appear around the edges and then flip and brown the second side.

These pancakes are great served with fruit and whipped topping, with syrup, even plain.

Yummy Egg Free Pancakes

I admit I am terrible at making pancakes, but these actually turned out great. Like really great. Husband approved great.


You will need:


2 cups flour
1/4 cup sugar
1 1/2 Tbsp baking powder
1/2 tsp salk
2 cup milk
1/4 vegetable oil
1/4 cup orange juice (or could use apple juice)
1/4 cup melted butter


Sift together the flour, baking powder, sugar and salt

In a second bowl, whisk together milk, oil and orange juice. Slowly add the melted butter to the moist mix. Add the moist mix to the dry mixture, making sure to get all the clumps out.

Before pouring onto a non stick surface, make sure the burner is fully heated to medium heat.

You will be able to taste the orange juice in these pancakes until you add syrup. But I think serving this with some fresh mango and orange slices instead of syrup is best.

Best Traditional Style Banana and Pumpkin Bread

I love Banana bread and pumpkin really goes well when added in. This is always a favorite when I share with friends, family and children.


You will need:


1/3 cup soft butter
3 ripe bananas
1 cup pumpkin puree
2 eggs
1 tsp vanilla
1 cup sugar
1 tsp baking soda (dissolved in cold water)
2 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg


Preheat oven to 350

Combine and mix all dry ingredients in a large bowl. Mix all moist ingredients in a second bowl. Pour moist ingredients into the dry ingredients and mix thoroughly.

A) to make banana loaf - pour batter into a greased tin and bake for 40-50 minutes or until toothpick comes out clean

B) to make muffins - place muffin cups into muffin tins, spoon out batter to fill cups approximately halfway full. Bake for 25-30 minutes or until toothpick comes out clean.



This recipe is also good to add dried pumpkin seeds/sunflower seeds/nuts to the top right before placing into the oven but I would not recommend adding chocolate chips/chunks to this because of the spices used.

Ramsay Inspired Whole Wheat Oat Banana Applesauce Muffins

We are big fans of chef Gordon Ramsay, he is a great inspiration for us in our culinary adventures. I came across a Ramsay recipe for Whole Wheat Oat Banana muffins but I of course had to experiment with it a little. Turns out these muffins are actually husband approved !


You will need:


1 1/3 cup oats
1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 egg, beaten
4 tsp melted butter or oil
4 ripe banana
1/2 cup applesauce
shelled sunflower seeds


Preheat oven to 350.

In a large bowl mix together the oats, whole wheat flour, baking powder, baking soda, sea salt, brown sugar, cinnamon, and nutmeg.

In a second medium sized bowl mix together the vanilla, egg, butter/oil, applesauce, and bananas (i normally cut the bananas as I'm putting them into the bowl so that they are easier to mush and mix together with the other moist ingredients)

Then add the medium size moist mixture bowl to the dry mixture bowl. Make sure it is mixed well but do not over work it.

Place into muffin cups in a muffin tin, spoon mixture into cups then sprinkle the tops with the shelled sunflower seeds.

Bake for 25-30 minute or until toothpick comes out clean.

This recipe makes 12 regular sized muffins and 12 mini muffins. I always make minis with the regular sized muffins, they make great 2 bite snacks and are great for kids who can't finish a regular sized muffin.