Love your self.
Camellias@HaughtonHoney
Haughton Honey @HaughtonHoney 8 hours ago
Plenty of these beautys starting to show their faces at the moment. Camellias are one of the most popular winter- and spring-flowering shrubs, providing a vivid splash of colour when little else is in bloom #camellias #flowers #spring
Marshmallow,honey,raspberry and granola inspired by @haughtonhoney
Haughton Honey liked
Here’s our marshmallow, honey, raspberry and granola offering as inspired by @haughtonhoney. Tasted really really delish
Brush sliced bananas with honey and cinnamon-grill or pan fry
Rowse Honey @rowsehoney 11 minutes ago
When banana and honey meet, they make THIS magic. Brush sliced bananas with honey and cinnamon and place on the grill or pan fry instead 
Love your heart.
Flahavans Simple Oat Pancakes
Ingredients
50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
Method
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.
50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
Method
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.
