Ten Minute Mango Pancakes


I woke up really craving something this week and couldn’t figure out for hours what is was, so I decided that it must be pancakes, mainly because pancakes are amazing and I hadn’t had them in a while. The problem was that I was away from home and so didn’t have all my ingredients with me, which meant that I had to make something really simple. I really didn’t think they were really going to work as I just threw anything we had into a food processor and whizzed it into a mix, but I was happy at the thought of enjoying a sort of pancake-esq mess so it didn’t matter, but I was so wrong – they were the best pancakes I’d ever made! Sadly I hadn’t written down the recipe as I thought it wouldn’t be worth sharing so I then spent ages yesterday trying to recreate them and finally did, so I hope you love these as much as I do! They’re honestly so simple and require so few ingredients, it’s so awesome – all you need are oats, ripe bananas, nut butter, water and some mango. So much goodness, so much simplicity, so much happiness! The ingredients take about two minutes to whizz together and then you just need to fry them up, serve them and enjoy!

Whilst I’ve been away I’ve been focusing on my book too, which is so much fun. Anyways the book is dedicated to all my amazing readers, as without you I would never be where I am today – so really thank you so much for reading this, it means so much. Anyways I would love to ask you two things, firstly I’m going to include a big questions section so that I can cover all your most frequently asked questions in depth. So I would love you to comment with all your questions under this blog post. And secondly I’d also love to include some quotes from you about the effect that Deliciously Ella food has had on you and your life, so if you’d like to share something with me then I’d absolutely love to hear from you via email to Have a lovely Easter everyone!


Ingredients for twenty five small pancakes:

- 2 ripe bananas (270g)

- 4 slices of mango (180g)

- 1 cup of blueberries (150g)

- 1 and a 1/2 cups of oats (240g)

- 3 tablespoons of nut butter (I used cashew butter)

- coconut oil, for greasing the pan

- a pinch of salt

- water


Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute of so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid. 

While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown. It’s really important that you don’t flip the pancakes too early though – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.

These pancakes are really small so even in a small pan you can get three or four going at the same time.

Then serve and enjoy!


My Favourite Easter Recipes!


Easter is one of my favourite days of the year, it’s all about happiness and chocolate – what more could anyone want! So to get you excited I wanted to share my favourite chocolate recipes with you so that you can get preparing and cooking for next weekend. I’d love to see photos of any of your creations too, you can enter them into my awesome Easter Giveaway Competition and share them on the Deliciously Ella Facebook.

The first recipe is for Caramel Chocolate Slices - these are my favourite chocolate based recipe on the blog and they really are divine! They taste so unhealthy but they’re full of goodness. Each bite is made of three incredible layers: biscuit, gooey caramel and smooth chocolate – just insane!


One of my other favourite chocolate recipes is this one for Raw Cacao and Walnut Truffles - this is the simplest recipe and everyone always loves the truffles. They’re the best snack too as they’re in such perfect bite-sized pieces and they’re bursting with goodness too. I make these with walnuts but if you’re not a fan then you can replace them with another nut, I love pecans and almonds.


Everyone always loves this recipe for Pure Chocolate - it really does taste like the real thing so it’s perfect for Easter, plus I’m sure you can find some Easter Egg moods to create perfect Easter shapes! These are super easy to make too and only require a few ingredients, which is awesome.


These little Chocolate Hazelnut Tarts are so cute and make the perfect dessert. The middle tastes a bit like nutella, which is amazing and then the base is nice and crispy. You can make it as one big tart though too, if you prefer.


My final chocolate recipe is your all time favourite, and the most popular recipe on my blog by a mile - Sweet Potato Brownies. These beauties are so incredibly tasty, so healthy and have been tried and tested by thousands of you so you really can’t go wrong here!




Bircher Muesli with Almond Milk


Someone on instagram asked me this week for a bircher muesli recipe, I’m not sure why I hadn’t made one before but I’m now obsessed – I had totally forgotten how delicious it is!  Each bite is so awesomely creamy and it’s the easiest breakfast ever. It takes just five minutes to throw together in the evening and then you can just grab it and go in the morning. It’s full of so much goodness too so you’ll feel amazing. Each bowl is made by simply mixing oats with mashed banana and raspberries, lots of almond milk and blueberries, and then an amazing combination of sunflower seeds, chia seeds, pumpkin seeds, maple syrup and cacao nibs. I love topping my bowl with more berries, seeds and some raisins in the morning but it’s also amazing with things like granola, coconut yoghurt, mango and dates. The only thing I’d say with this recipe is that you really should try and use homemade almond milk as it’s much creamier than anything you buy in a supermarket which is just a bit too watery for this recipe – almond milk is really the easiest thing to make though, and you can find a recipe here.

The other exciting thing is that I’ve just launched an incredible Easter giveaway competition to celebrate reaching 100,000 followers on instagram, full details for the competition are here – I can’t wait to see all your photos!


Serves 2

- 1 cup of oats

- 1 over ripe banana

- 1 and a 1/2 cups of homemade almond milk

- 2 tablespoons of maple syrup or honey

- 1 tablespoon of chia seeds

- a handful of sunflower seeds

- a handful of pumpkin seeds

- 1/4 of a cup of raspberries

- 1/4 of a cup of blueberries

- a handful of cacao nibs


 Start by slicing up the banana, then place the slices in a mixing bowl with the almond milk and raspberries and mash them all together with a fork. Then add in the oats, seeds, cacao nibs, chia seeds and sweetener and stir together. Place the bowl in the fridge and allow it to thicken overnight.


Sun-Dried Tomato Baba Ganoush

sun-dried tomato baba ganoush

I’m so sorry for not sharing a recipe with you last week, I was moving house and my life was all packed up in boxes so I didn’t get to do much cooking! I’m so happily settled now though and will be cooking more than ever as I have the best kitchen, which is inspiring me so much. My favourite thing about my new flat are my kitchen shelves, which are filled with my jar collection containing all my favourite foods. I spent months looking for the perfect shelves and collecting all the jars and I’m just so in love with them all that I had to share the photos with you in this post! While I was moving I ate a lot of easy, speedy food that I could make in big batches so that I’d always have something awesome to snack on. Of course there was the usual hummus and guacamole, lots of dates, amazing smoothies and sweet potato brownies but I also spiced it up a bit with lots of baba ganoush. About a year ago I went through a phase of making baba ganoush all the time and I’d rather forgotten about it until my amazing flatmate whizzed up an aubergine dip recently and I remember how obsessed I was with creamy, roasted aubergine. It just tastes so incredible, especially when mixed with a little tahini, lemon juice and cumin – I then add sun-dried tomatoes as they really bring the flavour to a whole new level, making it even more wonderfully rich and delicious. It tastes amazing in a rainbow bowl with grilled peppers, sun-dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!

sun-dried tomato baba ganoushsun-dried tomato baba ganoushsun-dried tomato baba ganoush

Makes one bowl:

- 2 aubergines

- 12 sun-dried tomatoes

- 1 tablespoon of tahini

- 1/2 a lemon

- 1/2 a teaspoon of cumin

- salt and pepper

sun-dried tomato baba ganoush

Pre-heat the oven to 180C, then pierce the aubergines with a knife – this gives them some breathing room and stops them from exploding in your oven! Then allow them to bake for about thirty minutes, until the skin is getting crispy and the inside is amazingly soft.

Once the aubergines have cooked, slice the green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy – I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don’t have to.


A Spring Salad

Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season. I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty. This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make – I’ve been making it in big batches and enjoying it almost everyday this week. The basis of it is really simple, it’s just buckwheat, black beans and grated carrot. The real deliciousness comes in the dressing, made of turmeric, ginger, lemon and miso dressing – the four ingredients create an incredibly rich, tangy flavour that really makes each bite just sing with flavour, while also supplying your body with an incredible amount of goodness that will leave you glowing! You can then add anything to the bowl to spice it up. For my speedy dinners I’ve been adding a mashed avocado mixed with amazing olive oil and black pepper, I’ve also tried adding pomegranates, rocket or grated beetroot to the cold version, which is equally incredible!

a spring salad

Serves 1:

- 1/3 of a cup of buckwheat

- 1/2 a can of beans

- 1 carrot

For the dressing:

- 1 teaspoon of grated ginger

- 1 teaspoon of miso paste or tamari

- 1/2 a lemon

- 1/2 a teaspoon of turmeric

Optional extras:

- 1 small beetroot

- a handful of rocket

- a handful of pomegranates

- 1/2 an avocado

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

While the buckwheat cooks peel and grate a chunk of ginger and do the same to the carrot.

Once the buckwheat has finished cooking drain the beans, then stir them into the pan with the grated ginger, carrot, miso and turmeric before adding any of your extras.