Scottish Pancakes

I don’t think any Scottish foodie blog would complete without these delicious pancakes. You can serve them simple with melted butter or jam or for that special treat with some crispy bacon and eggs on the top.

I love these thick pancakes cooked up fresh in the morning, especially at the weekend when things are a little slower going in the Milne hoosie! They go really well with some delicious fresh fridge jam or in the Winter with some Summer berry jam that was made in the Summer months.

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I love to pop the extra ones in the kids lunch boxes or in a wee paper bag for school snacks. Folded over with some jam in the middle. They make the perfect treat!

These Scottish pancakes really couldn’t be any easier to make than they are. You can also make up the dry ingredients ahead of time and store in the larder cupboard, adding the wet ingredients when you are ready to make a batch up.

I don’t personally do this as I find them super easy to make as it is but it is something handy to have in the cupboard for the kids with a little instruction explaining how to make them. My daughter loves to make pancakes, its her go to if she doesn’t like my evening meals ha ha ha

Scottish Pancakes Recipe

250g of self raising flour

30g of golden caster sugar

1/4 tsp of salt

2 medium eggs

275ml of whole milk

40g of melted butter and extra for greasing the pancake pan

Add all of the dry ingredients together and mix together.

Whisk all of the wet ingredients together in a jug and pour into the middle of the dry ingredients.

Whisk together to create a nice thick batter.

Grease a pancake maker or flat griddle and drop a couple of tbsp of batter at a time onto the surface to form your pancakes.

Cook on a medium heat until tiny bubbles form on the surface and flip.

When lightly browned they are ready to serve. Serve up with some jam, butter or other lovely toppings.

If you enjoyed these you might also enjoy my chocolate pancakes recipe with delicious toppings. Click the image below.

Breakfast Peanut Bars

I love a nice warming family breakfast in the winter months and nothing hits the spot like a bowl of creamy porridge with a variety of toppings and a drizzle of raw honey!

Time is not always on my side in the mornings though and these breakfast bars are the perfect alternative to my fave breakfast porridge. They are not served hot but they certainly hit the spot with a little fruit and yoghurt on the side.

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You can make these bars ahead of time at the weekend and store them in an airtight container. They last a week or so like this and make the perfect meal prep recipe for breakfast.

What’s in the bars…

These bars include all of my favourite porridge ingredients, organic oats, runny honey, nuts, seeds, dried fruit. You can vary them a little to suit your own tastes but the ingredients I have chosen work really well together.

Best way to use these bars…

These bars are packed with energy and for that reason I think they make the best speedy breakfast snacks. You can serve them alongside a piece of fruit and a live yoghurt for a nice balanced family breakfast.

They also make fab school snacks and I love to pop them in a paper bag for break snacks or in the kids lunch boxes. I usually half them for the kids lunch boxes as they are quite large the way I cut them.

You can also crumble up leftover bars and use them to top ice cream, smoothie bowls or that creamy bowl of hot porridge you might have time to make. They also make perfect travel snacks. Pop some in a paper bag for a picnic or road trip to keep hungry tummies full.

Breakfast Peanut Bar Recipe

125g of unsalted butter

150g of coconut sugar

75g runny honey

125g of crunchy peanut butter

200g oats

75g of chopped dried apricots

75g of chopped dates

75g of sunflower seeds

75g of pumkin seeds

Butter a baking tin and turn the oven on to 160.

Melt the butter, sugar, peanut butter and honey in a small saucepan on a low to med heat. Stir until the sugar has combined and melted.

Combine all of the other ingredients in a large bowl.

Pour over the melted ingredients and stir thoroughly.

Spread the bar mixture into the baking tin and cook for around 30-40mins or until the mixture is firm to touch.

Leave to cool completely before cutting up into bars as the mixture can sometimes crumble if you try to cut it up hot.

Enjoy! x

If you enjoyed this recipe you might also like to try my delicious creamy leek and cheese tart (click the image below).

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My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Chocolate Cinnamon Spiced Pancakes

I made these delicious chocolate pancakes with the delicious Pacari (details below) hot chocolate and cinnamon blend which was kindly gifted to me earlier this year by them to experiment with in recipes. Its delicious and in my opinion is a very good quality cacao for baking and hot chocolate.

I topped off these pancakes with chopped pears, seeds and nuts but you could use a variety of toppings of your choice.

They are dairy and egg free and yet still delicious! I love making a batter or cake type recipe without eggs as it means I can lick all the spoons and thats the best bit. Right? Yum yum!

The recipe is super easy and great for a lazy Sunday brunch or breakfast with the kids! They loved it of course and enjoyed it with a drizzle of date syrup. It would also make a delicious Christmas breakfast!


1 1/2 cups of spelt flour

3tbsp of cacao powder (I used Pacari’s Cinnamon blend)

2tsp of baking powder

1/2tsp of salt

1 cup of almond milk

1tbsp of melted coconut oil

3 tbsp of agave or maple syrup

1tsp of vanilla

A small handful of chocolate chips (optional)

Fruit, nuts and seeds for the topping

Drizzle – agave, maple syrup etc.

Whisk all the ingredients together adding in more flour or milk to create a thick batter. Melt a tiny amount of coconut oil on a pancake pan and spoon on a tbsp or two to make the desired size of pancake. Sprinkle on a few chocolate chips if using.

Flip once tiny bubbles appear and cook for another minute or so on the other side. Drizzle with maple syrup or date syrup and top with chopped fruit, nuts and seeds of choice. Enjoy!

Check out Pacari’s top quality chocolate products at the link below. They are also fairly traded which is important to me. ๐Ÿ™‚

Pacari website –

Apple Oat Bars

These are such a great breakfast snack and make a perfect make ahead breakfast for busy families!

I used the apple pie butter recipe for the filling but you can also use canned pureed fruit. The recipe is very simple and I hope you enjoy these fruity bars as much as we did!

Love Angie x


1 cup of all purpose flour

1 cup quick cook rolled oats

2/3 cup of brown sugar or coconut sugar

1/4 tsp of baking powder

1/2 cup of butter

1 1/2 cups of apple butter or other fruit filling

Preheat the oven to 180, grease a baking tray and combine the flour, rolled oats, brown sugar and baking powder. Crumble and rub together in the bowl until it looks similar to the crumb topping for apple pie.

Set aside half a cup of this mixture and press remaining into the tray. Spread the apple butter on top of the pressed in mixture and sprinkle the remaining oat mixture on top. Press down lightly.

Bake for 30-35mins. Cool, then slice into chunky bars!

Apple Butter Recipe

I made this super delicious apple butter recipe at the start of the week last week and used it in over 3 recipes! We had apple butter on banana bread, apple butter filled oat bars and oat muffins with apple butter as an ingredient. It was a real time saver and it was enjoyed by all the family. You can also spread it on toast, dip fruit in it, serve it with ice cream or even use it for pie filling! mmmm pie! ๐Ÿ˜‰

Below is the recipe for this super delish apple butter!


8 Large Granny Smith Apples

3 cups of apple juice

1 cups of sugar

1 tsp of cinnamon

1/2 tsp of ground cloves

1/2 tsp of ground allspice

Peel and chop all the apples up and pop into a large pan with the remaining ingredients. Bring to a quick boil then lower to a simmer for 30mins, stir frequently and mash at the end. Store in a kilner type sealed jar in the fridge to use as needed. Enjoy!

Aug – Family Breakfast Ideas

We are still in August but to be honest it feels more like September with the colder temperatures and rain we have been having. Below you will find my ‘week of breakfasts’ video which I created from our weekly breakfast meal plan.

We decide on 5 breakfasts for Monday to Friday and repeat those throughout the month. This way I find we eat more variety (yes more!) and we are prepared for breakfast in the morning. Meal planning also helps a lot with budgeting and meal planning and has helped us stick within our budget and even save money from it too.

Click the video below to watch our week of breakfasts in August, I hope you find some ideas for your own family:

Monday – Peanut butter bagels with bananas

Tuesday – French toast sticks with berry topping

Wednesday – Granola and yogurt bowls with fresh fruit

Thursday – Omlette with spinach and cheese

Friday – Granola with almond milk and fruit

With Love

Almond Milk Recipe

If your after super easy homemade Almond milk check out this recipe video below. I’ve also given you a quick tour of my new Nutramilk nut milk machine, its pretty awesome and has saved us loads of money so far making our own dairy free milk and will continue to do so in the future.

We are loving the machine so far, I would recommend checking the company out by clicking the Nutramilk link below.

I’ve used my Nutramilk machine to make the almond milk and it comes with a hard back high quality cookbook containing around 200 recipes.

Click the image above to view the Almond Milk recipe video

Very Berry Smoothie Bowl

Very Berry Smoothie Bowl

I made this super delicious Superfood smoothie bowl for a lazy Sunday breakfast treat. I topped it off with a crunchy coconut oat granola, some dates, a spoon of peanut butter, flaxseeds and a slice of blood red orange (my fave!)

Check out the ingredients and instructions below to make your own delicious and nutritious smoothie bowl


Smoothie –

2 cups of frozen mixed berries

1 banana

2 tbsp of live coconut yoghurt

3-4tbsp of chia seeds

Other Toppings –


Medjool Dates

Peanut Butter

Oat Topping –

1 tbsp of coconut oil

1 cup oats

1/2 cup of shredded coconut

3-4 tbsp of sunflower seeds

1 tsp of Manuka honey or alternative sweetener

This recipe is super easy all you have to do is blend up all the smoothie ingredients with just enough water to create a thick smoothie.ย  Heat the coconut oil gently in a small pan and add the oats, coconut and sunflower seeds.ย  Stir lightly over a medium heat until lightly browned.ย  Add in the honey and stir through (do not cook!).ย 


Pour the smoothie mixture into a bowl, top with the oat topping and the other toppings.ย  You can change the toppings and quantities to your liking should you wish to use other things.

Enjoy! ๐Ÿ˜€

If you enjoyed this recipe check out my other Holistic Health ideas on my YouTube channel.

Chocolate Milkshake Recipe


I love chocolate milk and especially this healthy homemade chocolate milk recipe made with juicy medjool dates and peanut butter powder!ย  This recipe is so quick to make and makes a great after school snack for the kids or a treat for the bigger kids at home ๐Ÿ˜‰



Serves 2/3

1 Banana

2/3 Pitted Medjool Dates

1 Tbsp Peanut Butter Powder

3 Tbsp of Raw Cacao Powder

2 Tbsp of Pumpkin Seeds

2 Tbsp of Sesame Seeds

1-2 cups of Almond Milk


You can vary the ingredient quantities a little here and there to your tastes.

Blend all of the ingredients in a high powered blender and serve cold.ย  Adjust the almond milk or water for your preferred texture.ย  My favourite is a double cream texture.ย  In the winter I like to keep the blender on to serve it a little warmer, you could also warm it up on the cooker to make creamy hot chocolate.


Angie Milne

If you loved this recipe and would like to watch some instructional cooking videos and other holistic health tips and ideas pop over to my YouTube Channel and subscribe to be kept up to date with healthy snacks for all the family!

Natural Living You Tube Channel



Carrot Cake Overnight Oats

My kids absolutely love a warm breakfast when the weather is getting colder and it doesn’t really take that much longer to prepare, especially if you soak and prepare all the ingredients overnight!ย  I love to serve mine with a nutritious super-foods smoothie packed with greens or berries! ๐Ÿ˜‰

We’ve been lucky to have a sunny spell the last few days but its been a bit cold and wet the last few weeks and its definitely felt like Autumn was well on her way!ย  I welcome with open arms of course because I absolutely love Autumn and everything that comes along with this beautiful season! ๐Ÿ™‚

Try this recipe and variations for a warming breakfast that will fill you right up until lunchtime.

Carrot Cake Overnight Cakes_pin


1 cup of Porridge Oats

1 Cup of Quinoa Flakes

1 tbsp of Cinnamon (or quantity to taste)

1 Tbsp of Mixed Seeds

1 Finely Grated Carrot

Handful of Raisins (optional)

Chopped Walnuts (optional)

Almond Milk to cover and more to cook

I added all of the ingredients to a large bowl or other container, pour in enough milk to cover the mixture and stir.

Leave the mixture in a bowl in the fridge overnight and pop in a pan in the morning, add in some further milk or water to cook through and serve with maple syrup or honey and some additional chopped fruit if you desire.

I’ve added in a link to some quinoa flakes from Amazon if you can’t find them in your local shops.ย  They can be tricky to find at times.

If you liked this recipe check out my Natural Living YouTube Channel where I share a variety of holistic health and living ideas, recipes, beauty, garden, home, family etc.

Natural Living You Tube Channel


Angie xx





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