Did we mention how much we love meeting fellow foodies? This is one of the best parts of our job! A few months ago we've met Ali (aka Baliboosta) - a blogger whom you should start following, like, right now.

When we first saw her blog baliboosta.com, we immediately fell in love! Ali creates delicious, easy to cook and beautiful spreads - a great inspiration for when you have guests over and need to wow them (without much effort). 

A few weeks ago Ali has created a video recipe for Chunky Monkey Dreamers Pancakes using our pancake mix... and OMG (we didn't know our pancakes could look that sexy)! 

Enjoy! 

We love working with people who understand us and with whom we share the same ethos. We've met Squirrel Sisters about a month ago and instantly felt the connection! They believe in the same things as we do: finding the perfect balance between health and fun, and nourishing your body with healthy and delicious food! 

It was only natural that we would try and see how to incorporate their snack bars into one of our recipes... 

Raspberry Ripple Pancakes with Caramelised Banana

Recipe (for 2-3 people, depending on your appetite)

For the pancakes

Morning Dreamers Pancakes 1 pack

Eggs 3

Milk 255ml

For the caramelised bananas

Caster sugar 25g

Vanilla essence 1/4 tsp

Hot water 1 tbsp

Banana, peeled and sliced 1

Unsalted butter 2-3 tbsp

For the topping

Raspberry Ripple Bar 1

Raspberries

Method

For the pancakes

Preheat the pan on medium heat, add some vegetable or coconut oil. Whisk together milk and 3 eggs, add Morning Dreamers Pancake mix and mix until well-combined. Use a ladle or a large spoon to scoop the mix and put in the pan. Fry your pancake on one side until the top appears dry, then flip. Once cooked. place on the plate and repeat.

For the caramelised bananas

Heat the sugar, vanilla essence and water in a pan over low-medium heat, until it forms a caramel. Add the banana slices to the pan and make sure the caramel coats the bananas. Add the butter to the pan and heat for another two minutes.

For the topping

Crush the Raspberry Ripple bar, and serve with some raspberries and maple syrup!

Voilà! 

We LOVE our pancakes. We love them so much that we've had them with every imaginable topping (coconut jam, anyone?), so we decided to up our game and try something more... creative. 

How about a...

Gluten-Free Pancake Stack with Cashew Mousse and Coconut & Vanilla Popcorn..? 

Recipe (for 2-3 people, depending on your appetite)

For the pancakes

Morning Dreamers Pancakes 1 pack

Eggs 3

Milk 255ml

For the mousse

Roasted cashew nuts 1.5 cup

Coconut oil (or vegetable oil) 4 tbsp

Agave nectar 6 tbsp

Vanilla powder (or some vanilla extract) 1/2 tsp

Lemon juice 1 tbsp

A pinch of salt

Water 3-6 tbsp depending on the consistency

Coconut and vanilla popcorn for decoration

Method

For the pancakes

Preheat the pan on medium heat, add some vegetable or coconut oil. Whisk together milk and 3 eggs, add Morning Dreamers Pancake mix and mix until well-combined. Use a ladle or a large spoon to scoop the mix and put in the pan. Fry your pancake on one side until the top appears dry, then flip. Once cooked. place on the plate and repeat.

For the cashew mousse

Add cashews into a blender and blitz on high-speed for a few seconds. Then add all remaining ingredients and continue mixing. Add water if necessary. The mousse should be smooth without cashew bits.

Once the mousse is ready, spread it between the layers of the pancake stack and decorate with some popcorn!

Voilà!