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


Vegan Buckwheat Banana Bread (Clean)


I have a favorite banana bread recipe. It’s heavenly.

But it has 8 tablespoons of butter, 2 cups of all-purpose flour, and 3/4 cup brown sugar. It tastes incredible, but it’s not exactly guilt-free. I’ll share the recipe some other time. In the mean time, you guys should make this banana bread.


No butter, all-purpose flour, or brown sugar. Super healthy.

And guess what? It tastes pretty damn good.


This recipe doesn’t have too many ingredients either!

Banana bread in general is just pretty great. I mean, c’mon, it has overripe bananas. Need I say more?

Even the non-bakers can bake banana bread, too. Well, as long as they don’t accidentaly substitute the flour for powdered sugar or something.


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I really love mashing bananas. Is that weird?

Subs: I used buckwheat flour, but I suppose you could try subbing part of it for another type of flour. I think it’d be good to sub it for a lighter flour, but I haven’t tried yet. Also, you could substitute 2 bananas for a cup (240ml) of unsweetened apple sauce.

Other notes: Personally, I can never wait for my baked goods to cool unless they’re cakes or cupcakes, but seriously, this banana bread tastes soo much better after you leave it for a while. It was good warm out of the oven, but the next day, it was just perfect. The bread will stay moist for days. I kept mine in an airtight container at room temperature.

Vegan Banana Bread

(Adapted from Green Kitchen Stories)

Serves 10


  • 2 cups (280g) buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 5 very ripe bananas, mashed
  • 1/2 cup (120ml) milk of choice
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 1/2 cup (100g) chopped nuts and/or seeds of choice (I used pecans, hazelnuts, almonds, and walnuts)


  1. Preheat oven to 175C or 350F
  2. Mix the buckwheat flour, baking powder, baking soda, and salt in a medium bowl
  3. In another medium bowl, mix the mashed bananas, milk, olive oil, vanilla, and nuts/seeds
  4. Fold the wet mixture into the dry mixture and stir to combine
  5. Pour into a greased 25x10cm (10×4 inch) loaf pan or 20cm (8 inch) round bundt pan
  6. Bake for 1 hour to 1 hour and 10 minutes
  7. Remove from pan and let cool completely for a few hours
  8. Serve


Classic Lattice Top Apple Pie (Cheat)

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Before this, I’d never made an apple pie before.

I know, right? All those hours I’d spent baking, and baking an apple pie never crossed my mind. I made this yesterday, and 3/4 of it is already gone. It’ll probably be completely gone by tonight.

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So why exactly did I randomly decide to bake an apple pie? Well, apparently one of my mom’s friends baked an apple pie, and my mom has been urging me to bakean apple pie ever since.

I asked her if she wanted a crumble or a lattice top. Personally, I adore crumbles, but she wanted a lattice top. I’m glad she did. The lattice top was really fun to make, and it tasted so good!

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I really really really hate wasting food, so after peeling the apples, I places the peels on a baking sheet, sprayed a little oil on them with a bit of cinnamon and sugar, and baked them at 150C for a while…I didn’t check how long it took them to dry and crisp up, bust just keep an eye on them. When they’re crispy and dry, eat them!

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Subs: You could always throw 1/2 cup of raisins into the filling if you wish. I forgot to. Also, feel free to adjust the lemon and spices to taste.

Apple Pie

Adapted from Smitten Kitchen

Serves 10-15



  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 17 tablespoons cold, unsalted butter
  • 8-10 tablespoons ice water


  • 1.5kg baking apples (about 7-8)
  • Juice and zest from half a lemon
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon
  • 3/4 cup sugar, plus 1 tablespoon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 egg white, beaten lightly



  1. In a food processor, pulse flour, salt, and sugar until combined
  2. Add 7 tablespoons of butter and pulse until the mixture has the texture of coarse sand
  3. Cut the remaining 10 tablespoons of butter into small pieces, and add to mixture
  4. Cut the butter into the flour (or pulse very shortly) until the mixture resembles coarse crumbs
  5. Turn mixture into a medium bowl
  6. Pour 8 tablespoons of ice water over the mixture and mix
  7. Use your hands and press the dough together. If it doesn’t stick, add up to 2 more tablespoons of ice water
  8. Divide the dough into two pieces (they should weigh 400 and 450 grams)
  9. Flatten the dough into small 10cm disks
  10. Wrap separately in plastic and refrigerate for at least 1 hour
  11. Remove the larger piece of dough from the refrigerator, and let stand at room temperature until workable
  12. Roll the dough out on a lightly floured surface to a 30cm disk
  13. Transfer the dough over a 25cm pie plate by rolling the dough around the rolling pin, and unrolling it over the pie plate
  14. Press the dough into the edges of the pie plate carefully. Let the extra dough hang over the edge of the pie plate
  15. Refrigerate dough-lined pie plate


  1. Preheat oven to 260C or 500F
  2. Peel, core, and cut the apples into 5mm thick slices
  3. In a large bowl, toss the apples with the lemon juice and lemon zest
  4. In a separate bowl, mix 3/4 cup sugar, flour, salt, and spices
  5. Toss dry ingredients with apples
  6. Turn the fruit mixture into pie crust and press down gently so that the fruit makes a stable pile
  7. Roll out second piece of dough and create a lattice top and place over the filling (Learn how to make a lattice top here)
  8. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar
  9. Place pie in the oven and lower the temperature to 220C or 425F. Bake until top crust is golden, about 25 minutes
  10. After 25 minutes, Reduce oven temperature to 190C or 375F and continue baking until juices bubble and crust is deep golden brown, about 30-35 more minutes
  11. Remove pie from oven and allow it to cool
  12. Serve

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