Aiden's Epic Berry Protein Shake

I cannot take all the credit for this one. I’ve been making berry smoothies for Aiden for years, but recently he’s been requesting them which has coincided with taking a more active & interested role in his own health & diet. This has all stemmed from being pretty serious about his sport. He’s been learning about the different food types, why protein is important for his muscles and recovery.

So, we have taken his fave berry smoothie and made a few tweaks to up his protein for post workouts or games and the result is SO SO delicious I just had to share with you. It’s extra thick and creamy, the texture is amazing thanks to a few secret ingredients. Don’t miss adding the zucchini to this, as it really adds so much creaminess and you can’t taste it at all.

Berry protein Shake

Ingredients

200ml milk (any kind)
1 small - medium banana, fresh
1/2 cup mixed frozen berries
2-3 pieces of frozen mango
2-3 pieces of frozen zucchini (trust me!)
Small handful cashews
3-4 pieces of ice (don’t overdo it or the shake will end up icy)
2 scoops NZ protein vanilla protein powder

Method

Pop all of your ingredients in a blender and blend for at least 45 seconds and then serve!

Meal Prep: Blueberry Cheesecake Baked Oats

Ok so we can all thank late night instagram scrolling for this one. Although I saw it, thought I saved the recipe and then didn’t and have struggled to find again and had HALF a screenshot of the recipe, but it’s ok as I just ran with my terrible memory (but also pretty good knowledge of baked oats) and think I nailed it first go. So, credit to the lovely lady with the British accent for the Inspo… and half the recipe 🤦🏻‍♀️

Quite honestly this is like eating cake for breakfast. But it’s HEALTHY cake. We have so much good stuff going on here - the goodness of oats which are a slow releasing carb, plus banana for potassium, blueberries with all their amazing properties and of course protein to help keep you full for longer. Honestly, try it at least once and let me know what you think! Keep in mind these quantities are specifically for meal prep that will last you the week. OR, you can share with your family and get a day or two out of it.

Blueberry Cheesecake Baked OatS

Ingredients

2 cups rolled oats (I used Scotch oats)
2 bananas
60g protein powder
I used NZ protein whey protein, gourmet vanilla
420ml calci trim milk
You can sub any milk alternative, I like calci trim as it’s higher in protein than regular milk
1 tsp baking powder
1 cup frozen blueberries
1 tsp maple syrup or honey
6 TBS high protein yogurt or greek yogurt

Method:

1. Mash bananas into bottom of a dish roughly 20 x 30cm (preferably one that has a lid)

2. Add oats, baking powder & protein powder

3. Pour in milk and mix everything together

4. In the microwave, heat your blueberries and maple syrup or honey for 1 min to soften them up.

5. Place spoonfuls of the blueberries on top of your batter, and then do the same with the yogurt

6. Get a spoon and swirl together the yogurt, blueberries and yogurt - but don’t fully mix them together. You want it to be only just mixed so you can nice clumpy parts of yogurt and blueberries

7. Place in the oven for 40 mins at 180 degrees.

8. Once out of the oven, let cool a little and cut into 6 serves. Pop your lid on and place in the fridge.

To Serve:

1. Take out one serve daily, warm in the microwave and add a little fresh yogurt on top. I also add a drizzle of peanut butter. SO GOOD!

Sticky Date Overnight Weetbix You Have To Try!

Ok, I’ve cracked the code. I have tried quite a few variations of overnight weetbix and this one is HANDS down my favourite one. It is caramely and cinamony and delicious. YUM!
My Banoffee High Protein Overnight Weetbix is also super yum if you’re looking for another version to try - but I have to say this one is my favourite.

You can easily make it high protein by making with high protein almond milk, or calci trim (which is naturally high in protein) plus use high protein yogurt.

Ingredients

• 2 Weetbix crushed

• 1/2 cup milk of choice (I used calci trim)

• 1/4 tsp cinnamon

• 2 tsp maple syrup

• 2 dates, diced

• 1/2 cup vanilla yogurt (I used high protein yogurt)

Method

1. Mix all ingredients except fo the yogurt together in a bowl & then spread into the bottom of a small container or jar

2. Layer yogurt on top

3. Top with a sprinkle of cinnamon and weetbix

4. Cover and refrigerate overnight
   
   If you’re making for the family, multiply the ingredients by the number of people and make a slab of it! Place in a baking dish or pyrex to rest overnight.

High Protein Banoffee Overnight Weetbix

Overnight weetbix is all the rage on TikTok, and I’m here for it. Normally the only thing I’d make with weetbix is a chocolate weetbix slice, but this is also a great option… and a much healthier one! I first started having a version of this a few years ago following my gastric bypass surgery as it’s great for puree stage, but this version is a lot better with more textures and flavour. Making it a high protein version will also mean it will keep you full for much longer. I have a few variations I’m working on, but for now enjoy my High Protein Banoffee Overnight Weetbix!

Ingredients:

• 2 Weetbix​ crushed

• 1/2 Cup So Good High Protein Almond Milk

• 1/2 cup high protein vanilla yogurt

• 1/2 small banana

• Chopped nuts

• Smooth peanut butter or create your own peanut butter drizzle by mixing peanut butter with Maple Syrup to sweeten it up, and a little bit of hot water.

Method:

1. Crush your weetbix and mix with almond milk, spread into the bottom of a small container or jar

2. Put a layer of slice banana on top, and then some peanut butter drizzle & yogurt

3. Drizzle a little peanut butter and chopped peanuts, and some crushed weetbix if you’d like some extra crunch on top

4. Cover and refrigerate overnight
   
   If you’re making for the family, multiply the ingredients by the number of people and make a slab of it! Place in a baking dish or pyrex to rest overnight.
   
   
   

Banana & Peanut Butter Protein Bircher

A few months ago I discovered a delicious bircher recipe from Two Raw Sisters. It’s very similar to the overnight oats recipes I have here on my website already, but I decided to give it a go for something new and loved it! In my opinion, it’s the raisins /cranberries and spices that make it. Because I have very specific protein goals, I’ve made a few tweaks to their recipe and wanted to share because it’s been a hit in our household.

I like to make up a double batch so that breakfast is sorted for 2 days running, and it’s just one less thing to think about in the morning. The below serving is for 1, just double it for 2 people or quadruple to make breaky for 2, for 2 mornings. You get the idea. If you don’t have protein powder, don’t stress, it will work just fine without, I just like to add more protein to breakfast to make me full for longer.

You can totally eat on it’s own as it’s super yummy as is, but I like to add some yogurt for extra creaminess, fresh banana and maybe a little PB or berries for some tang.

Protein Tips: I use the Vanilla protein powder from NZ Protein, it’s a whey based protein and is non grainy and delicious. The other option I always have is tasteless protein from Feel Good Protein which is a collagen base. To up the protein I use calci trim milk (as it’s higher than standard milk), but you can sub for a DF alternative or whatever milk is your fave. The peanut butter is also going to add some protein in there for you.

Serves 1

Banana & Peanut Butter Protein Bircher

Ingredients
1/2 cup oats (I used Scotch Oats)
3/4 cup calci trim milk
1 TBSP chia seeds
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 banana mashed
1 TBSP peanut butter
1 TBSP vanilla protein powder
handful raisins for cranberries

Method

Mix all ingredients together in a bowl, cover and pop in the fridge to thicken overnight. Top with your fave toppings or eat as is.

If you’re wanting something warmer for winter, try my Scottish Porridge or Baked Oats.

Choc Banana Protein Shake

ohhhhh what to say. I love chocolate, and I love banana. I recently had an epic choc banana protein shake out and decided to recreate at home. It has become one of my fave go to's!

You can use vanilla protein or chocolate. I don't have chocolate in the house, so I use cacao to create the chocolately goodness.   If not thick enough, add more ice and get it tasting super creamy and just like a chocolate thickshake!

Enjoy!

Choc Banana Protein Shake

1 cup almond milk
1 cup ice
1 banana
2 TBS vanilla protein powder
1.5 TBS cacao powder
1 TBS chia seeds
1 tsp maple syrup

Blend until completely smooth & top with some coconut shavings and cacao nibs for some crunch. 

An Overnight Oats Recipe You Should Try!

One thing I love about winter, is hot oats / porridge in the morning when it's cold outside. With it getting a bit cooler in the mornings, I decided to start experimenting with overnight oats as I'd seen a few Instagram stories about how easy they are.  They actually couldn't be any easier!  Once you get the quantities right, they are also pretty hard to beat for creaminess and taste.

My absolute favourite thing is that these are made in advance, so in the morning you just grab them out of the fridge and heat if desired. You can actually make several days worth in advance if you like and have a weeks worth of breakfasts good to go.  The flavour combo's are also endless and kids love them.  This week we have had banana & vanilla, feijoa & pear (feijoa is a fruit found in New Zealand) and peanut butter with banana. All have been great.  The recipe I'm sharing with you today is a plain base that you then just add your fruit to it, or have it on it's own, it's great as is.

I suggest saving your jars and use a wider neck if possible.

Versatile recipes are the best, and you can adapt this one to suit your dietary requirements.  I make it dairy free (also vegan) by using plant based coconut or almond milk & coconut yogurt, but you can totally make it with full fat milk or yogurt.  To make itgluten free, use gluten free oats.

All the ingredients ready to mix - oats, almond milk, coconut yogurt, chia seeds, bananas, maple syrup & vanilla[/caption]

Simple Overnight Oats

1/2 cup rolled oats
2/3 cup coconut or almond milk
2 TBS pain or vanilla coconut yogurt
1 TBS chia seeds
1 TBS pure maple syrup
Protein Powder (optional)
Vanilla essence

For Banana & blueberry: add 1/2 chopped banana and a sprinkle of blueberries
For Feijoa & Pear: add 1/4 pear chopped and flesh of 2 feijoa's
For Peanut Butter & banana: add 1/2 chopped balance + 1 TBS peanut butter

Place all ingredients in a bowl or straight into the jar and mix. Place in fridge to set for at least 4hrs.

Coconut Granola

3 cups rolled outs
1/4 cup coconut oil
1/4 cup coconut (flakes or desiccated)
1/2 cup chopped almonds
1/2 cup chopped raw cashews
1/3 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp cinnamon
1/4 tsp salt
1/2 cup maple syrup or honey

1. Preheat the over to 180 degrees and line baking tray with baking paper.

2. In a large bowl, mix the dry ingredients together

3. In a separate bowl, mix the coconut oil, honey or maple syrup and vanilla

4. Pour the wet ingredients over the dry ingredients and mix well to combine

5. Place on the baking tray evenly and bake for 20 mins until golden brown

6. When cooked, take out of the oven and leave untouched for 45 mins, then add cranberries. Store up to a month in an airtight container.

Banana & Cinnamon Muffins

This recipe comes courtesy of Caralee Fontonele’s Real Food Pledge Cookbook, it’s a new favourite in our house!  These muffins are moist and delicious! They are is DF / GF & Refined Sugar free. Best of all they are SO quick and easy as they are made in the blender, perfect for baking with kids too,.

Caralee’s 3rd cookbook is out soon and is available for preorder, pop onto her website for details!

Ingredients

1 cup dates
2 ripe bananas
4 eggs
1/2 cup coconut flour
2 tsp cinnamon
1 tsp baking soda
Pinch salt
2 TBS coconut oil
1/2 cup water

Preheat oven to 180 degrees celsius and line your muffin pan with liners.

In the food processor, process the dates and coconut flour until it is finely blended. Add the bananas, cinnamon, baking soda and salt ; process until combined. Then add the eggs, coconut oil and water and process until well combined. Pour the batter into the muffin pans and place in the oven.
Bake for 20 mins or until they spring back when you press on the top of them.

Variation: add some frozen blueberries or dark chop chips!

Meal Prep Ideas: Roast Vegetable Salad with Chicken, Nut & Seed Chocolate Bark, Bliss Balls & Chia Jam

This week I extended meal prep to an hour and a half. And did 4 meals for lunches plus our treats for the fridge as well. We love bliss balls around here for snacks and lunchboxes, and I also decided to experiment and make a nutty chocolate bark full of goodness. It turned out amazing!

First up -

Roast Vege Salad with Chicken Breast & Lemon Mustard Dressing
Makes 4 meals

3 x chicken breasts
1/4 pumpkin
1 kumara
1 red onion
2 zucchini
2 x coloured capsicum (I used red and yellow - eat the rainbow!)
Corn kernals
1/2 bag baby spinach

To make the salad, chop all veges in similar size and line roasting tray in a single layer. Toss olive oil through veges and season. Bake for roughly 25 mins.

For the chicken, bake as preferred - I like to coat chicken breast with dukkah! Bake for 30 mins.

Once vegetables have cooled, toss through corn and spinach. Places equal amounts in your Tupperware and slice chicken evenly to place on top.

For lemon dressing, combine:

Juice of 1 lemon
1TBS whole grain stone mustard
2 TBS olive oil
1 TBS mayonnaise

Mix with a fork for a minute or until comes together.

Drizzle over salad before storing in fridge for up to 5 days, or freezer for 2 months

Chia Jam

Chia jam is one of the quickest and easiest things you can do to make a small change in your diet to reduce sugar for your family. Ditch sugar laden jams for this recipe which just uses natural sugars of the berries or fruit. This week I used plums from our orchard that had been boiled down, but raspberry is a firm fave in our house.

1.5 cups berries
1-2 cup chia seeds
*maple if sweetener needed

Heat berrris on stovetop in a pot until broken down, use a masher to squash them! Once heated, add your chia seeds and maple (if using), stir and place into a jar. Store in fridge to set. Keeps for up to a week.

Nut & Seed Chocolate Bark!

This delicious chocolate deserved a post all of it’s own, CLICK HERE.

Cacao Crunch Bliss Balls

This week I totally cheated and got a bliss ball mix from Clean Mixes. The wholesome co also have some great prep mixed blends you can buy. If you’re short on time these mixes are fab.

These are the Cacao Crunch flavour and I added in extra pumpkin seeds plus some crushed almond and buckwheat. Wherever possible I add extra bits and pieces that up the nutritional content of foods.

Tropical Smoothie

1 cup coconut milk (preferably from the can, good quality)
1 banana
1 cup fresh or frozen tropical fruit like mango, pineapple, paw paw
1 TBS fresh coconut
1 TBS chia seeds
2 TBS cashews
1 cup ice

Combine all of the above into a blender and combine until smooth. Top with a nut blend or some fresh coconut.

Boysenberry & Banana Smoothie Bowl

Now that summer is here, or at least feels like it is, we are going to be making Smoothie Bowls on the regular at our place. I love coming up with new flavour combo’s based on what I have in my cupboard or freezer.

This is my absolute new fave, and with the boysenberries, it’s high in vitamin C!

There are a few important things to remember - first, you need a good blender. If you have a bullet or smaller blender you may not get the result you are after, or it just might take a while. You have to BLEND BLEND BLEND! Secondly, I used to just throw everything in and blend all at once, but I do think it works out better if you add the liquid in slowly as it’s blending. Makes it harder to add too much and end up with a smoothie.

Make sure you add lots of good stuff on top, especially crunch!

PS. The immune blend mentioned below is a health blend from The Wholesome Co.

Boysenberry & Banana Smoothie Bowl

1.5 frozen banana
1 Cup frozen boysenberries
1TBS chia seeds
1/4 cup liquid
Optional:
1 TBS Acai powder
1 TBS The Wholesome Co Immune Blend

Method:

The key is in the blending, add only a tiny bit of liquid and start to blend, adding more slowly as it mixes. Once you get nice and smooth and to your desired consistency, you’re done!

Chocolate Chia Pudding

Thanks Countdown for this fabulous recipe! I made this recipe today after receiving some new healthy products from Countdown that they are putting on price lockdown. How good is that? Healthy products at lower prices every day. Healthy eating is something I feel really strongly about, and I’m so stoked that healthy options will be more accessible and easier for everyone.

Enjoy this super easy and quick chocolate pudding!
PS. if you don’t like the chia pudding consistency, once it’s set, blitz it until smooth!

Ingredients

• 1 cup almond milk

• 1/3 cup black or white chia seeds

• 1 Tbsp cacao powder

• 1/2 cup blueberries, plus extra to serve

• 2 Tbsp raw honey plus extra to drizzle

• 2 Tbsp mixed nuts, chopped

• 1 Handful cacao nibs, to serve

Method

1. In a large jug, combine milk, seeds, cacao powder and honey. Mix well. Set aside 10 minutes, stirring occasionally to prevent clumping.

2. Add blueberries and stir until combined. Pour evenly among 4 serving glasses or bowls. Chill for 30 minutes.

3. Serve topped with extra blueberries, cacao nibs, nuts and a drizzle of honey.

Crunchy Almond, Pecan & Raspberry Granola

I put granola on everything. Smoothies, bowls, coconut yogurt - you name it, anything creamy and I’ll put some crunch on it. I buy a variety of nut granolas to use as toppings, but also like to have my crunchy oat granola on hand as well. Oddly enough I don’t really use it like regular granola, but the boys do and love it. 

This is a very lose recipe - play with quantities for how much you’d like to make, up the things you like and omit the things you don’t.  I have packed this recipe full of things we love, and opted to add some Glowing Skin Mix from The Wholesome Co.  Any extra nutrition you can get away with adding, add!

Crunchy Almond, Pecan & Raspberry Granola

In a bowl combine:

3 cups organic rolled oats
1/4 cup chia seeds
1/2 cup shredded coconut
1/2 cup roughly chopped almonds
1/2 cup roughly chopped pecans
2 TBS Wholesome Co Glowing Skin Mix
2-3TBS of butter or coconut oil (I used DF Olivani)
2-3TBS honey or maple syrup

Once mixed, pour the granola mix on to a baking tray and bake for approx 15 mins or until brown checking every 5 mins and stirring to stop any burning from happening. 

Once out of the oven, add in freeze dried raspberries & cranberries.

 

Boosted Berry Coconut Yogurt

You all know I'm a mad, crazy smoothie fan. To me, it's the number one way to get a whole lot of amazing ingredients all in one meal that tastes half decent.  But I understand we don't always feel like smoothies all year round, or every day.  Unless your me, of course.   I have recently started thinking outside of the box when it comes to boosting meals.  Add spinach to things that maybe you wouldn't normally (what could go wrong?), the amazing overnight oats recipe featuring chia seeds, fruit and LSA mix, or just packing in loads of grated veges into meatballs, patties, egg slices etc. You get the message.  

My latest trick is boosting my coconut yogurt, or just plain unsweetened if that's what you like.  I love my nutra bullet and have a tendency to blend everything in sight, so today I got busy experimenting with upping the nutrition in one of my fave things - coconut yogurt. 

The recipe below is really yummy and turns it from being a snack into a meal, I turned it into a bowl so I could add a bunch of toppings, but you could use it as the topping on your oats, granola or dessert - it's that good. 

Think of things that are good for you and experiment with blending them in to the yogurt. I popped in some chia seeds, a banana, some blueberries and topped with a nutty cacao blend and some more blueberries + chia seeds.  I also included some of The Wholesome Co immune health tub blend, which has a berry flavour and was so perfect for this and I know it has so many incredible ingredients to help boost my immunity at this time of year. 

These health tubs are basically natural blends of different ground ingredients designed to help different areas -  she has designed a hormone balancing one, glowing skin, breastfeeding, pregnancy and immunity.  I love this idea because it is just using natural foods to help boost your system and they are so easy to add to your diet via smoothies, baking or as a topping.  I am trying to do this more and more and am on a journey of learning about what different foods can do for you - it's a big wide world!  Of course, you can create these blends yourself or buy specific items to help you with whatever you need, I just like the convenience of getting directly from The Wholesome Co AND ranging from $29.99 and $39.99 I am not sure you could buy all the ingredients for that!

Here's my recipe for my boosted coconut yogurt, feel free to omit the immunity blend, or if you'd like to try, use 'balanceproject' as a code for 15% off.  This is not a sponsored blog by the way, I just love this stuff!

Boosted Berry Coconut Yogurt
1/2 cup coconut yogurt (I used Raglan Strawberry & Acai flavour)
1 banana
1/2 cup blueberries
1/2 cup ice
1 TBS chia seeds
1 heaped TBS immune health blend (see above)
a few TBS almond milk to add moisture for blending

Pop everything in the bullet and give it a whiz!   Add to your fave granola, or top with your fave granola - whichever you prefer. 

The Ultimate Green Smoothie

Give your body what it needs with this sweet & delicious smoothie filled with green good stuff.
A great intro to Green Smoothies.

Serves 2

1 cup almond or coconut milk
1 x banana
1 x pear
5 x green grapes
1 x golden kiwifruit
1 cup kale & spinach blend
1 tsp chia seeds
1 tsp LSA mix
1 cup ice

Blend until completely smooth and top with some delicious crunchy granola or nuts.

Acai Bowl Recipe

If you are like me, you hear a lot of hype about acai.
Acai bowls seem to be everywhere, well at least all over instagram.  Because I am often searching for healthy, nutritious recipes, the acai bowl features heavily.  So what is acai?  It is a berry found in the Amazon (sounds exotic already) and is deemed a superfood because of the myriad of wonders it does.  The benefits boast aiding digestion, promoting skin health, boosting your immune system, helping your heart and has anti ageing effects. Plus, hell, it's purple. Say no more - I'M IN!

With all this in mind, today I decided to make my own Acai Bowl. It was a hit (with me) and I'm pretty sure Acai will become a regular superfood in our household. First up you are going to need some Acai Powder. I opted for an organic powder by Goodhealth, which is stocked at my local small town pharmacy.

I played around for a little while today to see what worked, and came up with a really delicious bowl for lunch. Feel free to play around and put your favourite toppings on, be your own experiment and enjoy!  In my very short Acai Bowl career I have learned that for a successful bowl, you need a creamy, thick smoothie base and some nice textures on top, think crunch and texture.

Acai Bowl Recipe

Blitz together the following:
1 x banana
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries
2 Tablespoons acai powder
1 Tablespoon nut butter (I used Peanut Butter)
Up to 1/2 cup coconut milk or almond milk (adjust amount until you get a creamy, thick consistency)

Pour into a bowl and then have some fun decorating! 

Toppings:
Blueberries & Banana or other fresh fruit
A crunchy nut & seed cereal or granola - I love Cathedral Cove Raw Paleo Super Cereal
Almonds
Chia Seeds
Goji berries
Coconut
More nut butter if like me, you love it!

Let me know if you have a favourite acai bowl recipe, I'd love to see how everyone uses this wonderful superfood.

J xx

Pancake Sunday! A DF/GF/SF Recipe to Save.

We love pancakes in this house. It's been a long standing tradition to have pancakes (or waffles) on Sunday.  We had a great recipe for good old fashioned pancakes with white flour & sugar.

When I started changing my lifestyle and eating, pancakes disappeared from the menu for a while - until I decided to experiment with some healthier versions.   I consulted Google and found a recipe by The Paleo Running Momma and decided to try my own from scratch. Instead of white flour, a tapioca flour and coconut flour mix is used, along with mashed banana, eggs and coconut milk.   SUCCESS!   These Paleo banana coconut flour pancakes are so perfectly fluffy, moist and sweet that you won't believe they're grain free, dairy free, and refined sugar free!

They were light, fluffy, rose well and absolutely delicious. The boys downed them pretty quick, I was so happy with them. Below is the recipe, which is the original from Paleo Running Momma with only 1 small change (I used rice malt syrup instead of maple).

Please don't assume that just because these are 'Paleo' that they aren't as good as 'the real thing'. Give them a go. It's a great alternative if you're GF or are trying to stay away from white flour - or even if you're not.

I get creative with toppings - some of our faves are fresh cut fruit salad with coconut yogurt, frozen berries heated in a pan for 10 mins and poured on top (YUM) and todays experiment was banana, pear and peanut butter.  They are wonderful plain with maple syrup too.

Here's the recipe!

Paleo Banana Pancakes

Ingredients

• 3 eggs

• 2 small/med overripe bananas mashed well

• 1/2 cup almond or coconut milk

• 1-2tbsp pure maple syrup

• 1 tsp vanilla

• 6Tbsp coconut flour

• 3Tbsp tapioca flour (buckwheat flour also works well)

• 1/2tsp baking soda

• Pinch salt

• coconut oil for greasing pan/griddle

Instructions

1. Whisk together all wet ingredients. Combine the dry ingredients separately, then add them to the wet mixture and stir until well combined and smooth.

2. Heat a fly pan over med low/med heat. These pancakes will cook more evenly if they cook on a lower setting for a bit longer.  They will burn if too hot!

3. Coat the pan with a thin layer of coconut oil, no too much, since you will add more after each batch.

4. Spoon the batter by about 3-4 tbsp carefully into the hot pan and smooth into an even circle, 3-4 inches in diameter. Do not crowd! You can keep the cooked pancakes on a parchment lined baking sheet in 200 degree oven until ready to eat.

5. Allow each pancake to cook on one side until edges are dry, bubbles form on the surface and the bottom is deep golden. Carefully flip and cook the second side until golden. Repeat for all pancakes, greasing the pan lightly with coconut oil between batches and adjusting the heat as necessary.