Sunday Pancakes

I must say there is something special about cooking pancakes on a Sunday. Making them has become a ritual, a habit to do. It’s the only day during the week where I don’t need to run out of the house stressed on early mornings. I find myself more at ease, relaxed and peaceful while I’m doing it. Cooking teaches patience, presence. To me it’s like meditation, a way to connect off. The reward after waiting patiently for them to be done, is so worth it afterwards (although I struggle to have some pancakes left on my plate as I eat them while I cook). They taste heaven, I love how fluffy and thick they are. Oh and let’s not forget the chocolate chips and blueberries inside which is the best part. It truly is a real treat to yourself at the end of the week.

How to make them, you will need these ingredients:

  • Whole wheat flour
  • Baking powder
  • Apple cider vinegar
  • Oat milk

I guess you understand now how simple they are to make and why it’s so chill to be making pancakes on a lazy Sunday! Maybe you find the inspiration to make these this Sunday. Remember that it is important to reward ourselves of our efforts so that we can keep up and motivate ourselves to push forward. Small joys are significant to bring more happiness into our lives and I hope you will appreciate the joy of making Sunday pancakes.

So as for how to make my Sunday pancakes, I didn’t do measuring of flour and oat milk as I did it in a chilled way and I think that’s part of the beauty too! What I will guide you to do is:

1. First mash one banana in a bowl. Then add the flour and 2 tsp of baking powder.

2. Pour some oat milk to stir with, and remember we don’t want a runny batter.. We want thickness! When you have mixed well, add 1 tbs of apple cider vinegar, this is the secret to why these pancakes gets fluffy and rise.

3. Let the batter rest for 5 minutes so that you let the apple cider vinegar work. Oh and let’s not forget to mix in the dark chocolate chips and blueberries that makes a huge difference!

4. While you let the batter rest, heat a pan on medium heat. Add some coconut oil so that the batter doesn’t stick to the pan. Cook them well for at least 3 minutes each sides and you’ll know when to flip them when you see bubbles on the surface!

Voila, you’ve made yourself Sunday pancakes!

Ps: for toppings, drizzle some maple syrup or honey, some raspberries and bananas and cinnamon! Pure deliciousness

These are vegan and refined sugar free, so eat them without guilt and enjoy starting your day best way possible!

With love and care, Melanie x

Breakfast, Uncategorized

Stepping up the game with yoursuper smoothie bowl

I present you this “Energy Bomb” smoothie bowl

If you read my previous post, I said I would share recipes with you adding the superfood mixes from “yoursuper”, which I’m ambassador for. So here’s first one, and of course that’s smoothie bowl beginning with. It’s the perfect way to kickstart your day, leaving you energized and radiant!


• A cup of frozen berries

• 1 banana

• 100 ml plant based milk, add more if needed but you want to achieve creaminess so pulse well with your smoothie blender

• 1 tsp of “Yoursuper Energy Bomb” superfood mix powder


• Coconut chips

• Berries like raspberries here

• Dried cranberries

• Pomegranate

• Cacao nibs

• Nut butter

• Granola

Simply blend well all the ingredients in a smoothie blender until you’re satisfied with a smooth consistency. Then add your favorite toppings like for example what is mentioned above:)

Enjoy and start your day full of energy with this breakfast idea!

With love & care, Melanie x

Visit using my code MELANIESTOKKE to get 15% off when you buy for example the superfood mix “Energy Bomb” that will take your smoothie bowl to a whole different level!

Smoothie bowl

A perfect meal now that summer is just around the corner!

I can’t believe that it’s already June! Time is passing by so fast. Summer is almost here, temperatures are rising and we are longing for something to cool ourselves down with. And what better way than eating a cold and refreshing smoothie bowl, am I right? I think we can all agree that it’s irresistible, even on rainy days here in Norway. It’s almost been my escape to imagine I’m eating it at a tropical place. Nothing can stop you when it’s too delicious.


• 3 dl frozen strawberries

• 2 dl frozen raspberries

• 1 dl frozen blueberries

• 1 banana

• 2 pitted dates

• 100 ml orange juice

• 200 ml oat milk


1. In a blender, mix all the ingredients.

2. Pulse until you can blend it more smoothly as it has frozen berries.

3. When you’ve got a smooth texture, pour it into a bowl.

4. Add your favorite toppings; I like granola, hemp seeds, chopped banana slices, fresh berries on top, dark chocolate chips, coconut flakes and peanut butter! It’s so tasty and delicious, enjoy!

Ps: the homemade granola recipe you can find here with the link below.

The ingredients
Pulse everything in the blender, make sure to stir in between so that you get a smooth texture.
Breakfast, Uncategorized

Vegan American pancakes

They’re so fluffy & thick!


• One ripe banana

• 3/4 cup or 12 tablespoons of oat milk plus more (I’d say half a glass)

• 1 cup or 16 tablespoons of flour (I mixed half with whole-wheat flour and the other with buckwheat flour)

• 2 teaspoons of baking powder

• 1 tablespoon of apple cider vinegar


1. First mash the ripe banana in a bowl. Then add the oat milk and one tablespoon of apple cider vinegar, that’s the magic behind the thickness!

2. Mix together the flour and baking powder. Now when I made them, I had to work with the consistency adding more oat milk as it was too much flour. Make sure it’s not too liquidity when adding more milk as we want them thick.

3. Let the batter rest allowing the apple cider vinegar to work and heat up a pan on medium high heat meanwhile.

4. Before pouring some pancake batter on the pan, add some coconut oil so it won’t stick.

5. When the pancakes are cooking, you can add some frozen blueberries on top on one side. Cook them until you see bubbles and when they are golden brown. That’s when they’re ready to be flipped!

6. The pancake batter makes up to 9 pancakes. I definitely recommend them with some maple syrup or honey, enjoy!

Step 2, we want this thick consistency. Play with the amount of oat milk to you have achieved the right pancake batter thickness!
Step 5, when you see bubbles and on the pancake surface, they’re ready to be flipped! Add some blueberries if you like, it really makes them more tasty.
We want them golden brown, I had my pan on heat 7 of maximum heat 9.
Here you have a closer look at the thickness and fluffiness, real American pancakes!

These are vegan, refined sugar free and a much healthier version, I hope you love enjoy them as much as I do!

With love and care, Melanie x


Granola bowl inspiration

Tasty breakfast bowl!

Starting your day best way possible is key. Prioritize a healthy and nutritious breakfast like this one! It has probiotic coconut yoghurt which is dairy free and has good bacterias for your gut. Top it with fiber rich granola, which will make you full over a longer time and not crave for sugary foods. Add some blueberries for antioxidants that will help you with your immune system. Also you can have some raspberry jam/sauce which is easy to make. In a saucepan, pour in frozen raspberries on under medium heat and cook it till it becomes like on the picture. Raspberries contains dietary fiber and is beneficial for your digestion. It’s a wholesome breakfast with healthy fats like nut butter and almonds in the granola. Enjoy x

With love and care, Melanie


Homemade Granola by Celine

Better than store bought!

I love granola and I’m sure you do too! Buying it can be expensive, so why not make it yourself and save money! Also, you can decide whatever you like in it. I think it’s time you make yourself homemade granola by Celine. The recipe is by my lovely sister and it’s just amazing…


• 4 cups of oats

• 1 cup of whole meal flour

• 2/3 cup of almond flour

• 1-2 teaspoons of cinnamon

• 1 cup of shredded coconut

• 1 cup of raw almonds

• 3-4 tablespoons of honey melted

• 2 generous tablespoons of coconut oil melted

• 1 cup of water – see if you need more depending on the mixture.


1. Mix and stir everything in a bowl.

2. Put the oven on 175 degrees.

3. Spread the mixture on baking sheet with parchment paper and put it on middle groove.

4. Bake it for 30-40 minutes. Halfway through, stir the granola so that it becomes evenly baked.

5. Let it rest for 5-10 minutes and voila the granola is ready for breakfast!

Ps: add some more toppings like roasted hazelnuts, chopped dates and dried cranberries!

Step 3, where the granola mixture is spread on the baking sheet with parchment paper.
Let it rest after it’s taken out of the oven. Add some more toppings you like, I added chopped dates, dried cranberries and roasted hazelnuts. Mmm!
Keep the granola in a glass jar! Enjoy x

The granola is packed with fiber, healthy fats and healthy sugar. This keeps you full longer and stabilizes your blood sugar. Starting your day with a breakfast like that, you are ready for whatever the day brings you.

With love & care Melanie


Vegan & gluten-free pancakes

Yummy and healthy!

These turned out amazing as making vegan and gluten-free pancakes can be a challenge. Also they are healthy with no refined sugar, so you can eat the whole stack without feeling guilty. So, no need to convince you more right, to the recipe shall we?


1 banana

100 g buckwheat flour

100 g almond flour

200 ml oat milk

1 tsp baking powder

1 tsp of cinnamon if you want

1 tbs apple cider vinegar


1. Start by mashing the banana.

2. Add the flour, baking powder and cinnamon.

3. Mix in the oat milk and blend with a fork till the batter is smooth.

4. Lastly add the apple cider vinegar, and if batter is too thin, simply add more flour to it, we want thickness as they are American pancakes.

5. On a pan, put some coconut oil and have it on above medium heat.

6. When you see the surface of the pancakes bubbling, it means they are ready for you to flip!

7. Be aware to put coconut oil after each pancake as the batter is sticky on the pan.

8. Voila, you will have made yourself a stack of around 10 pancakes, dig in everyone!

I like to have them with raspberries and blueberries for antioxidants boost, topped with some honey or agave sirup if completely vegan.

Guilt free Sunday pancakes


1 sweet potato

3/4 cup plant based milk – I used soya milk

2 tea spoons of agave syrup or honey

1 teaspoon of olive oil or coconut oil

1 cup spelt flour

1 1/2 teaspoon baking powder


Take off the skin and cut the sweet potato into small cubes, boil it in water until soft.

In a bowl, mash the cooked sweet potato and add the plant based milk, agave syrup and olive oil.

Combine and mix it with the flour and baking powder. Whisk until incorporated and let the batter rest for a few minutes before putting into pan.

Be aware of the consistency of the batter, if too thick, add more plant based milk.

Put some olive oil on the pan and start cooking your pancake batter! You’ll know when to flip them over to the other side when they become bubbly on the surface.

And voila, you got yourself guilt free pancakes!


Pancakes are delicious together with berries, an extra antioxidant booster.

Drizzle some more agave syrup or honey if you want your pancakes sweeter.

Also, if you want to satisfy your sweet tooth, add chocolate chips in the batter, mmmm.

Treat yourself and enjoy!

Happy Sunday everyone!


Strawberry coconut yoghurt bowl

Mmmm, coconut yoghurt with berry taste, topped with granola, roasted almonds and raspberries, is pure heaven to me! What a way to kick off the day!

Making the coconut yoghurt was easier than I thought… I don’t understand why I haven’t done it before! Also makes me wonder why buy it in the supermarket, when you can make it at home and how you like it. I have longed for coconut yoghurt available in stores at home – Norway and in Spain where I practice, after I tasted “coyo” yoghurt bought in England. That one still remains my favorite store bought yoghurt.

I usually try to stay away from dairy too and therefore this option is perfect! In addition it taste so good and you can decide the intensity in flavor, plus the thickness.

How you make your own coconut yoghurt with only 2 ingredients!

1. Buy two cans of coconut milk which you can find at an Asian supermarket.

2. Keep them refrigerated overnight so that you can scoop out the fat. You decide the consistency; if you want it like a Greek yoghurt, scoop out only the fat. If you want it more liquidity, simply just thin it out with more of the coconut liquid.

3. Add 4 pills of probiotic pills, mix it together in a bowl with the coconut fat/liquid you scooped out.

4. Cover the bowl with plastic and leave it in the oven overnight, remember not to put the oven on! 12 hours is enough, but if you want your coconut sweeter, leave it 24h or to 42 hours, then you should leave it not in the oven, but a place warm outside.

3. And what I did when it had stayed for 12 hours during the night in my oven, was that I added flavor with strawberries. Then you decide the intensity of the flavor you desire, by how many strawberries you want! Mix together with your finished coconut yoghurt in a blender and it’s done!

Inspired by this video on YouTube:

The “coyo” yoghurt I adore, more information about it here:


Blueberry Overnight Oats

I love to eat oats for breakfast, but sometimes it can be boring when you eat it every single day… However, no chance of boringness if you know how to variate each day! So today I tried this version; a blueberry overnight oats.

It’s also a bonus to prepare it the night before, because that way if you have a hectic day in front of you, your breakfast is ready and already waiting for you!

It’s really simple to make, just pour in the jar some oats, dairy free milk or normal milk, chia seeds and cinnamon, shake it well, put it in the fridge over night and it’s done! I made with blueberries for flavor, you can either add them in raw, but I thought it would taste even better if I made it as jam. That’s really easy to make too, just pour in the frozen or fresh blueberries in a pot at medium heat till it becomes warm and liquidity. For sweetening I use honey and since the blueberries are not so sweet, I definitely recommend to add it for better taste!