Dutch Pancakes, traditionally called Pannenkoek are typically large, whole-pan size and are much thinner than a typical American pancake (but not quite as thin as a French crepe).

All you need: flour, milk, eggs, a pinch of salt, and some oil.  Optionally you can add a little bit of sugar, nutmeg and cinnamon to the batter, and even fill the pancakes with slices of fresh fruits like apples and bananas, or cut berries.

One thing to be mindful of in this simple recipe: – it is super important to make sure that there are no lumps in the batter.  You could use a hand blender to get a smooth batter.

Once the edges puff up and turn golden, and you can’t resist the sweet aroma of your pancake1

Serve the pancake hot or cold with syrup; dust it with powdered sugar, or any other topping of your choice.  Traditionally these Dutch pancakes, filled or not are rolled and then eaten – perfect to eat on the go!

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Here’s your slice of March motivation: An old fashioned Oatmeal Cake!

The oatmeal-based cake recipe uses gluten-free oats, sugar + pantry staples and brings the healthy goodness of oats while satiating your dessert cravings, all-in-one.

You are familiar with oats as a healthy breakfast fix but this simple and modest cake truly delivers more than it promises, and is sure to become a new family favourite.

Did you know? Oats contain more protein than any other cereal grain and are also super-rich in healthy carbs and dietary fibers leading to a better digestive system workload. Not to forget, the taste is simply divine – talk about savoring every bite of your newfound guilt-free indulgence.

Try this recipe at home and share your versions with me.

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Shakshuka (pronounced Shahk-SHOO-kah!) is a classic North African and Middle Eastern dish that has gone on to become a vegetarian favorite across the globe due to its ease of making (+ taste, of course!)

It literally translates to “a mixture”, and the traditional version is a simple combination of simmering tomatoes, onions, garlic, spices, and gently poached eggs. It is nourishing, filling and full of flavour. You are most definitely going to keep coming back to this skillet-based recipe because it also comes together in almost no time.

There are two simple parts to this recipe:
– The thick, chunky tomato mixture with olive oil (also called shakshuka sauce) made of tomatoes, bell peppers, onions, and garlic +
– The eggs, which are nestled in the cooked mixture.

You can also try out a whole bunch of variations, starting with the Green Shakshuka (made with spinach) to Shakshuka with meat and so many more. Traditionally Shakshuka is served with warm pita bread. But you can savour it with naan, any other breads of your choice, or as is.

What’s more? It is also great for make-ahead as you can make a large batch of the sauce and just cook the eggs in it whenever you need a 15-minute quick meal any time of the day!

Let me know how you like this recipe when you try it and I’d love to see your versions, so don’t forget to tag me in those!
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