Banana Berry Pancakes
2 ripe bananas
2 large eggs
½ cup almond meal
1 cup frozen (and thawed) berries
2 tsp baking powder
1 tsp vanilla extract
Oil for cooking
- In a large bowl mash banana with a fork, then add vanilla and baking powder and mix well.
- Once combined add almond meal and eggs and mix until your batter is thick but not too dry, if it is a little dry try adding some dairy free milk. Once you’ve found the right consistency fold in thawed berries.
- Heat a large pan over a medium heat and once hot add a small amount of oil or butter to the pan. Using a tablespoon scoop batter into pan and allow to cook for about 60-90 seconds or until small bubbles appear, at this point flip your pancake and cook through.
- To serve add your toppings of choice, some great ideas include fresh sliced banana, berries, coconut yoghurt, buckwheat granola or maple syrup.
Café Quality Avo Smash
2 pieces toast of choice
5-6 cherry tomatoes
Feta or goats cheese
- Toast bread until golden brown or desired level of toasted.
- While this is toasting half or quarter your tomatoes, slice lemon and pick your fresh parsley leaves.
- Once toast is ready spread your ½ an avocado, squeeze on lemon and assemble cherry tomatoes, feta/goats cheese, fresh parsley and salt as required.
Chia + Buckwheat Granola
1 cup chia seeds
1L almond milk
1 tsp vanilla extract
2 tbsp maple syrup
Greek or coconut yoghurt
Fresh fruit – strawberries, raspberries, banana etc.
- Pour chia seeds into a large bowl and slowly add almond milk, mixing frequently with a fork to make sure it doesn’t clump together. Let the chia soak for up to 30 minutes, periodically stirring with a fork.
- Add vanilla and maple to chia mixture and mix well.
- To serve add ¼ of the chia mixture into a bowl, adding your yoghurt, fresh fruits and granola.
500g raw buckwheat
500g shredded coconut
1 cup coconut oil melted
¼ cup maple syrup
- Preheat your oven to 150° and line two trays with baking paper.
- In a large bowl combine raw buckwheat, shredded coconut and cinnamon.
- In a separate heatproof container melt the coconut oil and maple syrup.
- Combine wet and dry ingredients, mixing thoroughly, then pour mixture onto lined trays.
- Bake in oven for 15-20 minutes, making sure to check that your granola doesn’t burn. Once golden brown, remove from oven and let sit for 10 minutes before putting into an airtight container.
Brekky Salad – Serves 5
1 cup quinoa
1 head of broccoli
250g snow peas
½ bunch kale
- Add quinoa and 2 cups of water to sauce pan, bring to the boil and then set to a medium heat to simmer until all the water has been absorbed, making sure to stir regularly.
- While quinoa is cooking ¾ fill a large saucepan with water and bring to the boil.
- Chop broccoli into florets and top/tail snow peas and add to large pot once the water is boiling. Allow to cook for 3 minutes and then drain and run under cold water immediately.
- Finely slice kale and in a boil drizzle with olive oil and then massage in with your hands until soft.
- Assemble all prepared ingredients into a bowl and to serve add sauerkraut, boiled egg and ¼ avocado.
This recipe serves up to 5 so it’s great for a weekly meal prep option!
Sweet Potato Fritters
1 medium sweet potato
1 large egg
2 tbsp brown rice/buckwheat flour
1 tbsp dried parsley flakes
1 tsp cumin
Salt + pepper to taste
- Peel and grate sweet potato and place into a medium bowl. Using a tea towel or paper towel squeeze out as much of the liquid from the sweet potato as possible and return to bowl.
- Add egg and herbs/spices to the sweet potato mixture and combine. Once the wet mixture is combined stir in flour of choice – I found buckwheat flour worked well.
- In a large frypan melt butter/oil/ghee over a medium heat and begin to spoon in your fritter mix. Each fritter should be around 2tbsp of mixture and can be formed into a fritter in your hands before making it to the frypan.
- Cook for 3-4 minutes each side, or until golden brown and cooked through.
- Serve fritters with your favourite breakfast sides like spinach, mushrooms, avocado, fresh tomatoes, sauerkraut or poached eggs.