I currently have a morning routine that I am totally in love with. On three mornings a week post-gym/ teaching/ yoga I go to my favourite coffee shop armed with my breakfast, laptop and note pads and work with a warm, hot mug of happiness (coffee - obvs).

The coffee shop is only small and I'm a huge talker, which means I not only natter away to the lovely humans that work there, but, when given the chance I will also chat to everyone else that walks through the door. It's a wonder I ever get any work done.

It's such a lovely start to the day; it basically guarantees a good mood.

However one thing has begun to hold me back - the oats. Now let me pre-empt this by saying that no.35 (the cafe) don't currently do breakfasts foods for the dairy-free veggie (dats me) and so they kindly said they have no problem with me bringing my packed breakfast with me and in fact are potentially going to start making something to go soon (and as resident vegan brownie maker I kinda hope they ask me to help!)

But there came a time not all that long ago where my usual overnight oats stopped satisfying me. I would eat them and feel nothing; they didn't excite me and they had stopped filling me up. Now don't get me wrong, sometimes I think that is okay; for food to do nothing more than keep you energised and full until your next meal; it doesn't always have to be a super important focal point to the day — but I also think it’s okay to want to enjoy what you are eating.

I knew I could make my fave morning routine even more fun, and this is where the overnight pancake recipe came in; something I could make quickly, easily, and throw in a container with a load of toppings. Plus it was something that felt new and exciting.


These pancakes are super easy to make. I love how versatile they are - such a great base to a variety of toppings. They are also dairy free with a gluten free option.


Ingredients: {serves 1}

1/3 cup plain flour (use GF if needed - my fave is Dove's Farm)

1 tsp baking powder

1 pinch stevia or 1 tsp brown sugar

1/2 tsp vanilla extract OR

1 egg

1/3 cup almond milk


Whisk everything together in a bowl until smooth.

Meanwhile heat a non-stick pan brushed with a little oil.

Spoon (I used a tablespoon) the mixture into the pan, gently spreading into a thin circular shape.

Once the pancake begins to bubble use a spatular to flip over and cook the other side until golden brown. Depending on the size of your pan/ pancakes you could have up to 4-5 cooking at a time.

Once cooked pop on a plate to the side or on a lined tray in the oven to keep warm, whilst you use up the rest of the mixture.

Once done, serve up with your fave things.