JimJams Pancakes

Perfect Pancakes, Every Time!

Makes: 8–10 pancakes

Ingredients

• 200g plain flour

• 2 tsp baking powder

• 1 tbsp caster sugar (optional)

• 2 eggs

• 300ml milk

• 1 tbsp melted butter or vegetable oil

Method

1. In a large bowl, mix together the flour, baking powder and caster sugar (if using).

2. Whisk the eggs, milk and melted butter together in a jug.

3. Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth batter.

4. Heat a lightly greased non-stick frying pan over a medium heat.

5. Pour approximately ¼ cup of batter into the pan for each pancake.

6. Cook for 2–3 minutes, until bubbles appear on the surface.

7. Flip and cook for a further 1–2 minutes until golden.

8. Stack the pancakes and serve warm with your favourite JimJams Spread.

Top Tip

Spread warm pancakes with any JimJams flavour, then top with sliced banana, fresh berries or a drizzle of maple syrup for the ultimate breakfast.

Overnight Oats

Ingredients

1 cup of old fashioned chunky rolled oats.
1 ¼ cups Alpro (we used Oat Original) or Milk
2 tbsp Chia Seeds
JimJams No Added Sugar Vegan Chocolate Spread
Pinch of salt
1 tsp vanilla essence (optional)
1 tbsp honey (optional)

Method

Melt 3 tbsp of JimJams 83% Less Sugar Chocolate Spread In a microwave for 30 seconds. 
Mix together the oats, Alpro, chia seeds, 3 tbps JimJams, salt, vanilla extract and honey in a bowl until well combined.

Transfer mixture into small glass storage jars (Kilner), filling them ¾ of the way.  Secure with lid and place in fridge overnight.

In the morning, the oats should be creamy and plump.  Remove from fridge and add your favourite toppings (we love Greek Yoghurt, fruit, nuts, crumbled oat cakes and, of course, more JimJams Chocolate Spread drizzled on top!).

Store oats (minus toppings) in fridge for up to 5 days. 

Healthy Breakfast Banana Split

JimJams Healthy Banana Split

Ingredients

Greek Yoghurt
No Added Sugar Granola
Chopped Bananas
Berries
JimJams 83% Less Sugar Chocolate Spread

Method

Mix all of your ingredients together and add into a jar or bowl

Drizzle with JimJams 83% Less Sugar Chocolate Spread

TOP TIP: To create the perfect drizzle, place 2 tbsp of JimJams Chocolate Spread into a microwaveable pourer/dish and microwave for 30 seconds. 

You can even freeze this breakfast in a jar and defrost when ready to gobble up!

JimJams Apple and Chocolate Bake

Healthy JimJams Chocolate, Apple & Cinnamon Bake

Ingredients

 80g milled Flax, Chia Seed, Apple & Cinnamon mix (Linwoods)

130g ground Oats (Mornflake)

 1 large free range egg

 75g Raisins

 1 Apple (chopped)

 3 tbsp Walnut oil

 1 tbsp honey & stevia blend (Whole Earth)

 2 tbsp peanut butter

 Pinch of salt

 1 jar of JimJams 83% Less Sugar Chocolate Spread

Method

 Pre-heat oven to 180°c/350F/Gas 4. Lightly grease a round springform cake tin with butter and press non-stick baking paper along the base and over the sides.

 In a bowl, mix the Flax, Chia Seed, Apple & Cinnamon mix, ground oats, chopped apple, raisins, salt, walnut oil, honey & stevia blend, peanut butter and JimJams Chocolate spread.

 Crack in an egg and mix together with your hands to form a ball.

 Place in the cake tin and firmly push mixture down into the base and corners.

 Bake for 30 minutes.

 Allow to cool completely before removing from the tin with the baking paper.

 Once cool, place 2 tbsps of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl and microwave for 30 seconds. Drizzle over the cake and place in the fridge to firm

Homemade Nutty Choc Granola

Ingredients

2 Tbsp Olive Oil
28g Pure Honey
275g Rolled Oats
25g Wheat Germ
25g Sunflower Seeds
25g Chopped Hazelnuts
25g Raisins
25g Dried Cranberries
175g JimJams Hazelnut or Milk Choc Spread

Method

Preheat the oven to 180C.

Combine the oats, Wheat Germ, Sunflower seeds and Hazelnuts in a large bowl.

Put JimJams Hazelnut Choc Spread in a microwaveable dish and heat in the microwave on high for 30 seconds. Mix the melted JimJams Hazelnut or Milk Choc Spread with the Honey and Olive Oil. Pour the Choc mix over the Granola mix and stir to coat.

Spread onto a baking tray and bake in the oven for 10 minutes.

Remove from oven and leave to cool, breaking up the mix and stirring as it cools.

Once cool mix in Raisins and Cranberries. Leave in air tight container until needed.

Chocy Banana Bread

Ingredients

440g Plain Flour
1 Teaspoon Baking Powder
55g Softened Butter
2 Eggs
1 ½ Bananas (Mashed)
75ml Milk
175g JimJams Hazelnut or Milk Choc Spread
Butter for greasing

Method

Preheat oven to 180C. Lightly grease with butter a loaf pan.

In a medium bowl, whisk together flour and baking soda.

In a separate large bowl, add the eggs to the butter, one at a time, beating well after each egg is added. Add mashed bananas and milk, beat until well combined. Add flour mixture, beat until flour is incorporated.

Place the Chocolate Spread into a microwavable bowl and heat on high for 30 seconds. Add 1 cup of the banana bread batter to the Chocolate mix and stir until well mixed.

Spoon Chocolate batter alternately with plain banana bread batter into the prepared loaf pan. Swirl batters together with a knife.

Bake for 40/50 minutes. Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.

Healthy Breakfast Banana Split

Ingredients

1 Small tub of Natural Greek Yoghurt (170g)
1 Banana
Handful of Berries
For the topping
1 Eat Natural peanut and popcorn fruit and nut bar.
1 Jar of JimJams 83% Less Sugar Chocolate Spread.

Method

Place the Greek yogurt into the freezer for approx.1 hour to moderately freeze – you are aiming for an ice-cream texture – scoop able but holds firm.

Cut the banana into two lengthways (it helps to trim each end of the banana first to make it easier to cut without the banana breaking into pieces).

Use an ice-cream scoop (or dessert spoon) to scoop 2/3 balls of Greek yogurt and place in the middle of the banana split.

Add the fruit of your choice – we used blackberries because they are seasonal and grow just outside my bedroom window!

Heat a couple of spoonful’s of JimJams 83% Less Sugar Chocolate Spread in a microwave for approx. 30 seconds and drizzle over banana split.

Cut off a small chunk from the Eat Natural Peanut & Popcorn Fruit and Nut Bar and cut roughly into little pieces – sprinkle over the banana split.  You can also use chopped nuts or granola.

Healthier French Bagel with Chocolate and Cinnamon

Ingredients (Serves 2-3)

Warbutons Thin Bagels
125g skimmed milk
1 egg white
1 tsp vanilla essence
½ tsp of cinnamon
1 tbsp oil
Jar of JimJams 83% Less Sugar Chocolate Spread
Blueberries (or fruit of your choice)

Method

Heat 1 tbsp of oil in a pan or griddle.

Place the milk, egg white, vanilla essence and cinnamon into a bowl and whisk.

Dip 6 bagel halves in the mixture until fully soaked/coated.

Place the bagel halves in the pan/griddle and cook for 1 minute either side.

Dollop a tsp of JimJams 83% Less Sugar Chocolate Spread over each bagel halve then press them together to make 3 complete bagels.

Griddle for a further 30 seconds until the chocolate inside the bagels start to ooze. Remove and place on a warm place.

In the same pan/griddle, warm your blueberries (you can add 1 tsp of honey or fruit syrup to glaze them) for 1 minute. Place on top of each French bagel and finish by sprinkling with a pinch of cinnamon or icing sugar.

Enjoy!

Skinny Orange & Choc Muffins

Ingredients (makes 10)

200g self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
125g Whole Earth Brown Cane Sugar and Stevia Blend.
100ml rapeseed oil
2 eggs
2 oranges juiced (makes approx. 200ml freshly squeezed orange juice)
Zest of 2 oranges
3 tbsp JimJams 83% Less Sugar Chocolate Spread

Method

You will need a 12 hole muffin tin and 10 paper muffin cases.

Pre-heat oven to 180°c/350F/Gas 4.

In a bowl, mix together the flour, baking powder, bicarbonate of soda and the Brown Cane Sugar with Stevia Blend.

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Slowly add the ‘dry’ ingredients to the ‘wet’ ingredients and briefly fold to mix (do not overmix as this will create a denser muffin as opposed to light and fluffy – it is fine if the mixture is slightly lumpy).

Spoon the mixture evenly between the paper cases (fill each case two thirds full).

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Put 3 tbsp of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl/pourer and microwave for 30 seconds.

Gently pour a little of the chocolate on top of the mixture within each paper case and, using a toothpick, swirl the chocolate around.

Place in the oven and bake for 20-25 minutes until risen.

Remove from oven and allow to cool on a wire rack. Optional – once cool, sprinkle each muffin with the remaining orange zest to decorate.