Banana Protein Pancakes

It’s pancake day so… I thought I would share with you the recipe for my most recent pancake stack. It isn’t 100% perfect but it did make some pretty delicious pancakes.




For the pancakes…

  • 1 tsp coconut oil
  • 1 ¬†banana
  • 50g buckwheat flour (or any other flour will do!)
  • 15g My protein soya chocolate protein isolate
  • 1 medium egg
  • 100ml almond milk

For the toppings…

  • Sprinkling of coconut
  • A small handful of cacao nibs
  • 1 tbsp of peanut butter
  • 1/2 banana sliced (freeze the other half for a smoothie another time)
  • Sweet freedom choc shot


  • Simply blend all the pancake ingredients together (or use a mixer if you don’t have a blender handy).
  • To get the circle shape I used two pans, one small circle one and another to flip them onto.
  • Make sure both pans are very hot before you start cooking and that the oil is evenly coated. Once you begin, turn down the heat.
  • When the pancake mix becomes noticeably more firm on the side facing you, give it a go and flip ’em!
  • Can’t give too much direction here as it really does come with practice and timings all depend on how thick you like your pancakes so… good luck! (P.s. the first pancake is always the worst)

Enjoy a delicious pancake day!! If you make these pancakes please do let me know by tagging me @whygowithout and using #whygowithout so I can find it ūüôā

For another protein pancake recipe click here!


The Cheeseburger Footprint


Last year, one of my best friends went Vegan. At first I was worried, what was her intention? Was she trying to lose weight? Then I actually asked her, and was very interested by her answer.

It’s safe to say that until last year, I didn’t quite realise quite how bad meat consumption is for the environment. Nor, did I know that this was a lot of people’s motivations for going Vegan. My friend gave me a short lesson into why we should all be eating less meat, or preferably no¬†meat and I was left with the information resonating in my mind for a while. Eating meat is a huge burden on the environment; the average cheeseburger consumption in America (1-3 a week) has the same carbon footprint as 6.5 to 19.6 million SUVs. The Food and Agriculture Organisation of the United Nations (FAO) also estimates that meat consumption is one of the two or three most significant contributors to local and global environmental issues.¬†Is this cheeseburger footprint really worth it?

Last week I decided to limit my meat intake to three to four portions of meat per week (i.e. one packet of sainsbury chicken breast or beef mince). A lot of people may read this and think this is still a lot of meat, but when you think about how much impact each serving has on the environment, cutting down from seven to three is a good start.

Because I am already dairy-free I have started to experiment with a lot of vegan recipes that make great packed lunches. I will post some of my favourites over the next few weeks to help people who may be inspired to go meat free more often, make some delicious foods.

Also even though I did not choose to be dairy-free, the more I read about the dairy industry, the more I’m glad I can’t eat it. It’s worth taking a look online at some articles which explain how your milks and cheeses make it to your fridge and you may decide to opt for an alternative (almond milk is a winner).

So really, this post is just to get everyone thinking about what impact their diets may have on the world around them. By all means, eat what you want and enjoy iIMG_2570t but maybe just try to go meat free at least one or two days a week? It will also help save you a nice bit of

Look out for some blog posts to come with some great Vegan recipes and make sure to visit my instagram @whygowithout for some inspiration! Also there is a nice selection of Vegan recipes (like the delicious Nutella cookies pictured here) in my Ebook which you can get by clicking here.

My Self Proclaimed Bake Off Challenge: Week 4

So to start of with I have some exciting news! I have decided to release an Ebook after the bake off with all of my creations along the way! This week the recipe is honestly probably the best thing I’ve come up with: Raw Chocolate Torte. IMG_2506Although it is higher in calorie than my other recipes, it is most definitely dessert worthy and although rich, it is a light and delicious summer recipe which will be available in the Ebook. I think you’ll all love it!

Tip: The key thing about this Torte which is better than many alternatives is that it won’t leave you with a big sugar crash later in the day. I have used Agave syrup and coconut sugar (which is not refined) to sweeten it which are slower releasing and far better to add to your baking. If you are looking to make your cakes a little healthier¬†you can simply replace the sugar in a recipe with coconut sugar (although be careful as coconut sugar can dry out cakes a bit so you may have to compensate with other ingredients!) and its roughly 2/3 agave to 1 cup of sugar.


Keep your eyes open for more details regarding the Ebook which will be released next month!

My Self-Proclaimed Bake Off Challenge: Week 2

It’s that time of year again… the time of year baking-lovers and Mary Berry fan girls like me live for… The Great British Bake Off is back. Every year I’ve said that I want to bake something along with the show every week, and every year I’ve never done it. This year I decide11856257_10154161598524358_2033816689968669527_od it was time!

Last week I started by trying to make a vegan Madiera cake. Considering I’d never tried this before and was kind of winging it with
the recipe, I was happy with how it turned out. However, the consistency wasn’t quite right. It turned out more like a dense malt-loaf texture than a fluffy Madiera cake and the crack on the cake wasn’t quite up to Mary’s standards. When I’ve perfected the recipe I will share it but for now it will remain a secret!

This week however I will share with you my mum and I’s tried and tested biscotti recipe. We like to call them ‘Nev’s Biscotti’ after a very special friend. They really are delicious and are slightly healthier than the shop bought alternatives and standard recipes due to their lack of butter, refined sugar and flour with higher protein content. Here it is!

Almond and cranberry biscotti


  • 140g blanched almonds
  • 125g quinoa flour
  • 100g oatbran
  • 80g coconut sugar
  • 3 large eggsIMG_2361
  • 50g dried cranberries
  • 1teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • Bake the almonds on the oven on 180C fan for ten minutes. Remove and cool and turn the oven down to 150C. When the almond are cool chop into pieces.
  • Beat the eggs, vanilla, almond extract and set aside.
  • In another bowl combine to flour, oatbran, sugar, baking powder and salt.
  • Add the egg mixture and beat to form a sticky dough.
  • Add the cranberries and almond pieces and fold in using a spoon.
  • On a baking tray lined with
  • A silicone sheet pour the mixture to form two long sausage shapes about 30cms long, 8cms wide and bake for 30-40 mins or until golden brown and firm to the touch.
  • Removed from the oven and leave to cool for a few minutes then cut into slices of about 1.5/2cms wide and place back on their sides and into the oven for a further 5-7 minutes each side.
  • Leave to cool and enjoy.

If you do make them be sure to let us know by tagging us on instagram/twitter/facebook as we would love to see!