4-Ingredient Healthy Spelt Crepes (Clean)



I love crepes. To be honest, I probably love making crepes as much as I enjoy eating them. They’re honestly one of my favorite things to make. Call me a loser, but it’s just so cool to see the silky batter cook to form lacy edges and these beautiful, golden brown designs.



You’ll almost always find crepes in my fridge, just because I can’t eat them as fast as I make them! I’ll usually make a large batch on Sunday and eat them for breakfast or (my current favorite snack) make banana sushi! It’s basically where you spread a generous layer of peanut butter over a crepe, add a banana, roll it up, and then cut it like you would cut sushi. I’m not sure why, but I’ve been really obsessed with that lately.


Anyways, I tried to make these crepes a little healthier. I used to make healthy buckwheat crepes, and those are amaazing! If you’re looking for a gluten-free crepe recipe, then definitely go for that one. Anyways, these spelt crepes give you a thinner, more flavorful crepe. The ingredients for both crepes are essentially the same, but with one addition to the spelt crepes – applesauce! Yes, you heard that right. Crepes are generally made with butter. In my buckwheat crepe recipe, I chose to omit it entirely, but here, I’ve added a little applesauce, which gives the crepes a lighter consistency, but keeping them just as healthy!



4-Ingredient Healthy Spelt Crepes

Makes approx. 10 crepes


  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup water
  • 1 cup spelt flour
  • 3 tablespoons applesauce


  1. Whisk all the ingredients together until smooth
  2. Place the batter in the fridge and allow it to rest for 1 hour, or up to 48 hours
  3. Heat a non-stick pan over medium-high heat and spray the pan with cooking oil or brush on a little coconut oil
  4. Turn the heat down to medium-low and pour 1/3 cup of the batter into the pan. Swirl the batter around so that it spread into an even, thin layer
  5. Cook until the crepe is dry before flipping it over and cooking briefly on the other side
  6. Repeat with the rest of the batter

Ultra-Fluffy Blueberry Yogurt Pancakes (Clean)

I’m in a bit of a dilemma.



By the time I post this, my mock exams will probably be over, but right now, they haven’t happened yet and I don’t know what to expect. (Yep. Mocks ended today and I’m just posting this now.)

See, I had a week-long break recently, and I spent the whole time watching movies and sleeping because senioritis hit and I just couldn’t be bothered to do anything. Not to mention, I kept reminding myself that mock tests don’t matter, because they just count towards Semester 2 grades and nobody ever sees those. But now, just a night’s sleep away from my first exam, I’m starting to question that philosophy. I’m starting to wonder, what actually matters??

If you think of it in the perspective that everything contributes towards university, then wow – that changes things. When I was in middle school or when I just started high school, upperclassmen would always say “ah, don’t worry, none of that actually matters”. If I ever complained about how much homework I had, upperclassmen would always say, “that doesn’t matter, and that’s nothing in comparison to what’ll come later”. As we get older, we tend to play down the things that happened in the past. I think it’s because, once things are over, we realize how insignificant each thing was because we already know how it turned out.

Let me explain that. Say you have an essay due. It stresses you – of course it does. But once you find out what your grade was, and you did alright, it becomes something of the past. The grades go by and because nothing devastating or life-changing happened, it becomes relatively insignificant. What we don’t understand is that, for the people who are experiencing what we’ve already experienced, it’s all that matters.


I think I’m starting to understand my thoughts now. I think my point is that all that matters, for anyone, is now. The simple concept of what is happening in the present, or in the recent past/near future. It all matters.

Okay, I’ve finished that thought. Now I’m going back to the concepts about how we learn. Technically speaking, mock exam grades don’t “matter” in terms of university applications, since those have already been sent. But, they do quite accurately predict how you’ll do on your final exams, and are also a good way to refresh what you’ve learned in the past two years of IB.

All those tests you take in middle school are “useless” and “pointless” in terms of college applications, but really, they’re not. The numbers themselves will never be seen, but grades are a representation of what you learn. Thus, if you don’t give a damn in middle school, your grades will tell you that you’re not learning, and you won’t do well in high school or university. If you do well in middle school, you will build the core skills you need to become a good learner and a good student. It all matters. Think about it. The kids who didn’t learn well in middle school usually don’t change much in high school, and the kids who worked hard continued to do so through all their years of education. It matters. It’s not all about grades and university applications and Ivy Leagues, it’s about learning. That’s it.

In conclusion, don’t look back at a younger kid who’s determined to do well and tell him/her that “it won’t matter”, because it does. That determination will grow with them and become a part of their personality, which is a wonderful thing. Each step of life has its significance, but it’s not always shown through numbers and letters and quantity – it just becomes a part of who we are. Everything matters.

Okay so none of that made any sense, but I’ll keep that there because I’ll probably enjoy rereading that when I’m like, 30 years old.



Well, then. My mock exams are now over so all of that^ is now irrelevant. Now, it’s time to talk about these pancakes! *insert heart-eye emoji here*



Okay, these pancakes are really special. They’re asiudhjnk ridiculously fluffy!!! I mean, if they weren’t super duper fluffy I wouldn’t have added the word “fluffy” to the title, right? So, I think my point has already been proven.

These pancakes are honestly just a dream. They’re full of that classic pancake flavor. You know the one I’m talking about – the sweet sweet scent of pancakes that just reminds you of fluffy little patties drenched in syrup. That’s the one.

The added yogurt makes them super moist without much oil, and the blueberries are just sweet little blobs of goodness that provide wonderful flavor and happiness 🙂

Because I didn’t manage to finish all of the pancakes in one sitting (despite my best efforts), I stored the leftovers in the fridge or freezer, and they were just as perfect when I heated them up in the microwave. They make the perfect 2-minute breakfasts. Just plop a few on a plate, microwave them, cover in honey and fruit and you’re good to go!


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Ultra-Fluffy Blueberry Yogurt Pancakes


  • 2 1/3 cups flour
  • 1 tablespoon coconut sugar (optional)*
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla Greek yogurt
  • 1 cup almond milk
  • 4 tablespoons coconut oil, melted and cooled
  • 2 large eggs
  • 1 cup blueberries
  • Toppings of your choice (blueberries, honey, maple syrup, yogurt, banana…)

*If you want to eat the pancakes plain, then I’d recommend adding a little sweetener, but if you plan on eating them with maple syrup or honey, then it’s fine to omit as well


  1. In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda and salt.
  2. In another bowl, whisk together the yogurt, milk, oil and eggs.
  3. Add the wet ingredients into the dry ingredients and stir together until just combined
  4. Fold in the blueberries
  5. On Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  6. Serve immediately with maple syrup.
  7. Lightly grease a skillet and heat over medium heat. Add in a 1/3 cup of batter and cook until bubbles appear and the bottom is golden brown. Flip over until cooked. Repeat with the rest of the batter.
  8. Serve with your desired toppings!

Banana Bread Waffles (Clean)

So relieved that it’s October break. It’s a very well-needed break. I wrote up a list on my whiteboard of all the things I need to accomplish over these next 7 days, but just looking at it makes me want to cry…UGH LIFE.



On the bright side, not having school early in the mornings means that I can take a little more time to put together the perfect breakfasts (best meal of the day amiright?). I realise that my last post was also a breakfast post, but this just goes to show how important breakfast is. If you’re into pancakes, go check out that post, but if you’re into waffles, stay right where you are. I’ve got a hella good banana bread waffle recipe for you.



Anyways, I’m going to take a few minutes here to just focus on how wonderful these banana bread waffles are, and hopefully forget about all my troubles for a bit.




You’ll notice that I pretty much always top my waffles with ice cream. I’m not really sure why, I just think that waffles and ice cream are the best way to go. Especially when you drizzle over some melted chocolate and let it set and cover it with all sorts of delicious sprinkles and toppings and whatever you like. You know all the little pockets in waffles? The little indents? I’m pretty sure you’re supposed to fill those with ice cream so that you get 50% waffle and 50% ice cream in each bite.

God, I totally need to host a waffle party sometime. Look at all these different combinations! I’d be lying if I said that I didn’t have a great time making these.




The waffles themselves are just what you’d expect from a recipe called “Banana Bread Waffles”. They taste just like banana bread – but in the form of a waffle! They have that sweet flavour of banana infused in a light, fluffy waffle with a wonderfully crisp edge. Yumm! *insert heart-eyes emoji here*




Banana Bread Waffles


  • 1 1/2 cup white whole wheat flour
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup melted coconut oil
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup overripe mashed bananas (about 2 bananas)
  • 1 large egg or 1 flax egg
  • 1/2 teaspoon pure vanilla extract
  • Vanilla ice cream, melted chocolate (optional, highly recommended)
  • Other toppings (banana, berries, granola, nuts etc.) (optional)


  1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon
  2. In another bowl, whisk together the melted coconut oil, almond milk, mashed bananas, egg, and vanilla extract
  3. Pour the banana mixture into the flour mixture and stir until just combined. Do not over mix.
  4. Heat a waffle iron. When it’s ready, spray or brush it, to cover it in a layer of oil. Pour the batter into the heated waffle iron, adding enough to just cover the bottom layer of the iron. Everyone’s waffle iron is different, so just estimate this and make adjustments as you go. Cook the waffle according to the waffle iron’s instructions.
  5. Top with vanilla ice cream, melted chocolate, and topping of your choice

Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo (Clean)


This one day during September, my inbox began filling up with pumpkin recipes from all the blogs that I follow, and that’s when I realised that I should probably get started on these pumpkin recipes, so today I’m giving you not one, but two pumpkin recipes!




Here in Beijing, the temperatures are still in the high 20s, so part of this recipe is a Summer-Fall hybrid. Pumpkin Fro-Yo. All the flavours of Fall, but still keeping the temperature cool for Summer. If you’re not really up for cold food, don’t worry! The pancakes are hot and full of cozy spices, and of course, you can (should) top the whole stack off with a warm chocolate drizzle. Chocolate is great. It’s available year-round and it makes everything better.




Also – did I mention that the frozen yogurt is only 4 ingredients? Yaaay!

Pancakes are my go-to breakfast these days. I like to make a large batch of them over the weekend and keep them in my fridge or freezer. They’re a perfect grab-and-go breakfast, which is essential now that swim training has started. Having breakfast ready everyday is the ultimate time-saver to maximise my much-needed sleep.




Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo 


For the pancakes:

  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 ripe banana, mashed
  • 1 tablespoon melted coconut oil

For the frozen yogurt:

  • 1 cup vanilla greek yogurt
  • 1 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • Melted chocolate, optional but recommended
  1. For the fro-yo, mix everything together in a large mixing bowl until completely combined
  2. *Churn the mixture in an ice cream maker until it is a smooth and has thickened. Store in freezer.
  3. For the pancakes, in a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon
  4. In another bowl, whisk together the soy milk, vinegar, egg, pumpkin puree, banana, and melted coconut oil
  5. Pour the wet mixture into the dry mixture and fold until just combined
  6. Heat a pan over medium-high heat and scoop on 1/4-1/3 cup of batter
  7. Cook until bubbles appear and the sides start to dry before flipping. Cook another minute or so
  8. Repeat with the remaining batter.
  9. To assemble, stack the pancakes and top with a scoop of the fro-yo and a generous drizzle of melted chocolate. Enjoy!

*If you don’t have an ice cream maker, place the bowl in the freezer and stir the mixture every half hour until it reaches desired consistency

Double Chocolate Waffles (Cheat)

~ Freezer-friendly fluffy chocolate waffles studded with little pockets of melted chocolate ~

I don’t want to think about my finals. All I care about is that they’re over at last. I can finally focus on eating properly again. My comfort food for the past three days has been cookies n’ cream ice cream, which is so insanely addicting, especially when the ice cream lacks chunks of cookies. I have to dig through the ice cream container (by eating it) to find the cookie chunks, and then eating those too.


I’ve moved on from ice cream now. Time for waffles.



There’s something so satisfying about pretty-fying waffles and finishing it with a drizzle of chocolate and that beautiful sprig of mint. It’s similar to pretty-fying crepes. You can probably see a resemblance between these fluffy, chocolate-studded waffles and these pink beetroot crepes I made previously. Look at this cool gif though:


Whether or not your exams are over, you deserve these double chocolate waffles. Trust me.


Notes: This recipe makes a relatively large batch of waffles, so if you end up with leftovers, store them in a freezer-friendly container, or wrap them in cling film and store in the freezer. Reheat in the toaster or microwave.

Double Chocolate Waffles


  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup sugar
  • 7 tbsp (100g) unsalted butter, melted and cooled
  • 3 large eggs
  • 1/3 cup + 2 tbsp sour cream or yoghurt (I used yoghurt)
  • 2 tsp vanilla extract
  • 1 1/3 cups milk
  • 3/4 cup mini chocolate chips
  • Toppings of choice


  1. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar
  2. In a separate bowl, whisk together the melted butter, eggs, sour cream/yoghurt, vanilla extract, and milk
  3. Pour the wet mixture into the dry mixture and stir gently until fully thoroughly combined
  4. Fold in the mini chocolate chips
  5. Preheat and butter a waffle iron to your desired temperature
  6. Spoon about 1/3 to 1/2 cup (depending on the size of your waffle maker) of the batter into the middle of the waffle mixer and cook (base the cooking time off of your waffle mixer, but it should take about 1.5-2 minutes)
  7. Transfer waffles onto plates and top with your desired toppings (e.g. ice cream, berries, melted chocolate) and serve warm


Pink Beetroot Crepes (Clean)

So Mother’s Day is this Sunday. Make these for her, and she’ll probably forgive you for every phone (or, in my case, every watch) you’ve ever lost.


These crepes look fancy and all, but trust me, you have no idea how incredibly easy they are to make. The batter is just 4 main ingredients, and you cook them just like you cook regular crepes. If you haven’t cooked crepes before, don’t worry, it’s not as hard as it looks.


If you want non-pink crepes, I do have a recipe for regular, healthy buckwheat crepes, just so you know.


In terms of decoration, feel free to just throw any fruits and sprinkles of sorts that you want onto it. It’s actually so much fun to make and incredibly easy. I’d recommend always having banana, unless you (or your mom) don’t like banana. You can come up with your own creations (recommended), or just try to imitate some of the designs that I did:


By the way, did I mention how pretty the edges were? You know how crepes get that pretty, crispy, wavy, almost-lacy kind of edge? Check this out:




Anyways, don’t forget to tell your mom how beautiful she is and how much you love her this Sunday, and wake up just a little earlier to make her these crepes and show her how much you care about her. In case anyone was wondering what I’m doing for my mommy this Mother’s Day, I’m making her these pink, beetroot crepes for breakfast, baking her favorite cheesecake, taking her out for lunch, and giving her a watercolor painting of a botanical wreath with the hand-scripted gold quote, “Mothers hold their children’s hands for a short while, but their hearts forever”


Notes: To make the beetroot purée, just stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. It may seem like a lot of work, but you can use it to make all your food pretty and pink, or use it to make beetroot nut butter chocolate cups or beetroot vanilla rice pudding with dark chocolate.

Pink Beetroot Crepes


  • 3/4 cup buckwheat flour
  • 3 eggs
  • 1 cup milk of choice
  • 4 tbsp (50g) grated/pureed beetroot (preferably cooked)
  • Pinch of salt
  • Toppings (e.g.):
    • Banana, raspberries, cherries, blueberries, mandarins, kiwi, flaked almond, cacao nibs, melted chocolate, shredded coconut, bee pollen, etc.


  1. Mix all the ingredients into a bowl
  2. Place a pan over medium heat and spray the pan with cooking oil (or brush on a little coconut oil or butter)
  3. Turn the heat down to medium low and spoon 1/3-ish cup of the batter into the center of the pan
  4. Lift the pan up using the handle and turn the pan so that the batter spreads evenly into a thin layer
    • Note: If the batter doesn’t spread evenly, or cooks before you can spread it out, turn the heat down a little, or add a little bit of your milk of choice into the batter
  5. When the crepe looks dry, flip it over with a spatula and cook briefly on the other side
  6. Slide it out onto a plate to cool
  7. Repeat with the rest of the batter
  8. Serve!

Whole Wheat Pancakes (Clean)

Sundays are for pancakes. I don’t know who came up with it or how it started, but I like it.

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I often need a 2:1 topping to pancake ratio, so the picture above is a lie. I added so much more yoghurt and fruit after the pictures were taken. Oops.

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Ah, that’s better. Whole wheat maca pancakes on a bed of coconut cream and topped with banana slices, raspberries, blueberries, blackberries, raw chocolate sauce, crushed pistachios, gojis, almond flakes and cacao nibs. Topping to pancake ratio: Accurate.


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I usually top my pancake stacks with either homemade yoghurt or chocolate sauce, fruit, and whatever nuts and other stuff I find in my cabinet.



  • I added a teaspoon of Organic Burst maca powder to my pancake mix for that extra kick of energy, but this is completely optional. You can add in whatever flavors you wish. Cinnamon and raisins, chocolate chips, coconut powder, cacao powder, peanut butter, fruit…the possibilities are endless.
  • Also, you could use different flours if you wish. I used whole wheat simply because I want to use up a bag of whole wheat flour that I have, but buckwheat is another one of my favorite choices.
  • Substitute the egg for a chia or flax egg if vegan.

Whole Wheat Pancakes

Serves 2-3 (Makes around 12 small pancakes)


  •  1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda (optional)
  • 1 1/4 cup milk of choice
  • 1 medium egg
  • 1 medium ripe banana, mashed
  • 1 tsp lemon juice or sparkling water (optional)
  • (Coconut oil, for cooking)


  1. In a medium mixing bowl, mix the flour, baking powder, and baking soda together
  2. In a separate bowl, whisk the egg up, and then add the milk, mashed banana, and lemon juice/sparkling water
  3. Pour the wet mixture into the dry and mix
  4. Put a pan on the stove and turn it on to medium/medium-low heat
  5. Add a little coconut oil onto the pan and let it heat up
  6. Place 2 tablespoons of the pancake batter into the middle of the pan and let it cook until golden brown
  7. Use a spatula to flip the pancake over (It’s easier if the spatula is completely underneath the pancake before flipping)
  8. Let the pancake cook on the other side until golden brown
  9. Move onto plate
  10. Repeat steps 5-8 with the rest of the pancakes
  11. Throw on a ton of toppings and serve!


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