Rejection builds character but take it with pancakes

Oh look at that pancake!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I got rejected for something I applied for.  NIMG_4210ow I could easily have thrown my own toys out of the pram and gone straight to The Rejector demanding to know why I was rejected and just generally blowing off a bit of steam but do you know what, I doubt it would have gotten me anywhere. Life is not a bed of roses. In fact, despite what all the Facebook posts of your friends lead you to believe, life is pretty damn tough and just when you think you have it solved, KABOOM…….reality comes along and smacks you in the mouth. Don’t get me wrong, that doesn’t mean I live the life of a miserable git waiting for the worst to happen. Very far from it. I take each day as it comes.  I just accept the fact that life is life. Happiness and contentment comes in realising that and having, and I quote,  “the serenity to accept the things I cannot change, the courage to change the things I can and the wisdom to know the difference”. I’m actually pretty happy and I put that down to my ability to acknowledge my circumstances and deal as I see fit and if I feel like having a good old moan day, to have it but to torture an inanimate object rather than those around me, ha ha ha!

It can be difficult to accept rejection. It’s so personal.  It isn’t nice for anyone but it happens to us all. I’m a firm believer that everything happens for  reason even if the reason is not apparent at the pertinent time. Don’t dwell on the rejection. Let it go and move on to what is important in your life. Letting go can be hardest thing to do but most often, the most beneficial thing to do.

So although this applies to me,  it’s also a message to you guys. Rejection doesn’t make you a failure. As a wise man once told me, “it has to be soul destroying before it is character building”. For the parents out there, don’t mollycoddle your children. You can’t protect them from everything life dishes up and sometimes they just need to feel it to prepare them for  life. You can cushion the fall but it’s not always best to protect them from the fall.

Now moving onto… food.

I had a request to share my pancake recipe. There are 2 forms of pancakes that grace the kitchen in this house. There are the grain free version and the normal version. I have the very fussy 11 year old daughter who could happily live on ground beef, waffles and dark chocolate (my homemade waffles), chocolate, broccoli, romaine lettuce and raw carrots. The normal version is for her.  The grain free version is enjoyed by the rest of us. In fact, it’s my morning staple and I love to jazz them up.

Basic grain free pancake (serves one greedy pig (AKA me))


  • 4 whole eggs or 2 whole eggs and 3 egg whites (pancakes fold better with the whole egg, white mix)
  • 2 tablespoons of ground almonds/almond flour
  • splash of ice cold water (makes the pancakes fluffy)
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of coconut oil


  1. Beat the eggs, add the almond flour and beat again until light. Add the vanilla and water and beat again.
  2. Add mixture to a hot pan containing the coconut oil. and cook until the top begins to bubble.
  3. Flip and cook for a few minutes on the other side.

Adding fruit

I add chopped banana and cinnamon, frozen blueberries, frozen raspberries or frozen cherries to the pancakes before I flip them. The fruit then forms part of the pancake and it caramelises slightly.

In the picture, I quartered the pancake, layered it and then coated it in cinnamon. Yum!

Adding flavours

You can omit one of the tablespoons of almond meal and add a tablespoon of cocoa powder instead or try using 1 tablespoon of coconut flour instead of the 2 tablespoons of almond flour. Also try adding freshly grated lemon zest to the basic mixture.

Try turning this into a banana split pancake. 


  • Basic pancake (see recipe above for grain free and below with regular wheat flour)IMG_4045
  • Coconut cream (you get this by putting a can of coconut milk in the fridge. Open the can without shaking and scrape off the cream. You can add the water to smoothies).
  • Fresh strawberries (sliced)
  • Banana
  • Cocoa powder
  • 85% cocoa chocolate or mix raw cacoa with some coconut oil and a little maple syrup to form a chocolate syrup
  • 1 tablespoon of coconut oil


  1. Make the basic pancake (either grain free or the spelt version) and set aside.
  2. Add a little vanilla extract to the coconut cream and whip to a thick cream. Set aside.
  3. Add the coconut oil to a pan and heat. Add chopped banana and sautee until soft.
  4. Cut the pancake in half. Place one half on a plate.
  5. Add the sauteed banana and the sliced strawberries and top with the other half of the pancake.
  6. Cover with the coconut cream and either melted chocolate or the chocolate syrup.
  7. Sprinkle some raw cacoa and chopped brazil nuts on top.


  • You can also whip up whipping cream or double cream instead of the coconut cream.

Regular wheat flour pancake (regularly voted as the best pancakes ever by kids on sleep overs with my kids!!)IMG_4041

Ingredients (One quantity of batter makes about 12 to 14 medium sized pancakes or 3 full waffles if you use a waffle machine).

  • 8oz of flour (I use spelt or spelt and unbleached organic white flour mixed)
  • 2 teaspoons of baking powder
  • 1 teaspoon of pure vanilla extract
  • 1 small tub of unsweetened apple sauce or a small ripe puréed banana
  • 1 oz of melted butter or coconut oil
  • 1 tablespoon of ground flax seeds
  • 2 beaten eggs
  • 6 floz of milk (I use whole milk or coconut milk)
  • coconut oil to grease pan


  1. Grease a frying pan and heat.
  2. Beat together all of the above ingredients and add to your hot pan.
  3. Wait until the top of the pancake begins to bubble and then flip. It’s that easy.

And now for the doozy, as featured in, the to die for sweet potato pancake (it’s the first picture). I love this in the morning before my workouts.


  • 1/2 cup of oat flour (you can grind down your oats in a blender if needed)
  • 1 cooked sweet potato (I use about 200g)
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 3 whole eggs OR 1 whole egg and 4 egg whites (I used the egg white option. I keep the yolks and make creme brûlée with the other half)
  • 1 teaspoon of pure vanilla extract
  • 50ml of plain yoghurt or milk (I used yoghurt because I had it).


  1. Beat the eggs together and add the vanilla.
  2. In a blender, blend the sweet potato to a purée.
  3. Add all ingredient in to  your blender and pulse until you have a batter.
  4. Heat a pan and grease with butter or oil.
  5. Pour in half of the batter and cook for about 2 to 3 minutes until it just starts to go firm on top.
  6. Flip and cook for a further minute or 2.
  7. Re grease the pan and repeat for the rest of the batter.

I stuffed my pancakes with chopped strawberries and a few blueberries. I then made chocolate peanut protein drizzle.

Ingredients for chocolate peanut protein drizzle

  • 1/2 scoop of chocolate protein powder.
  • 1/4 cup (50ml) of coconut milk
  • 1 teaspoon of coconut oil
  • Finely crushed peanuts


  1. Mix together the milk and protein powder. You can use water too. Add extra if needed.
  2. Drizzle in a little coconut oil to make it come together into a syrup.
  3. Stir through crushed peanuts and drizzle over the pancake.

As always…….enjoy!

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