Egg Free Pancake

So since I had already eaten a stack of eggs this week, thought I should cut down for a little bit and so this gave me the chance to experiment with homemade pancakes without eggs. This is also great if you run of eggs during the week and still want pancakes for breakfast! These were so easy, I couldn’t believe it! But me being me, I was really indecisive with what flavour pancakes I wanted so I made two kinds!

Chocolate and Vanilla Egg Free Pancakes (yields 6 – 3 chocolate, 3 vanilla)

What you’re going to need

1 cup flour

1 cup soy milk (keep handy because you might need it again later)

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 teaspoon cacao powder (keep aside for now)

Method

1. Sift the flour and baking powder together in a small bowl

2. Add the milk and vanilla extract and whisk until mixture is smooth and combined

3. Warm up a non stick pan on a medium heat. Use a ladle to add 3 equal portions of batter on the pan whilst keeping half of the mixture in the bowl

4. Once bubbles start forming, flip over and cook for another minute or two (I noticed these pancakes cook a lot quicker than any other pancakes I’ve made). When cooked, set these aside.

5. To the remaining batter, add the cacao powder and whisk until combined (I found that I needed to add a little bit more milk here because the batter was way too thick otherwise)

6. Cook the same as the first batch by creating 3 equal portions on the pan and flipping when the bubbles appear.

7. Serve with fruit and maple syrup!

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Banana Based Smoothie Bowls

I know this is not a new revelation but it is in my household. Breakfast is now my favourite meal of the day because I just let all my creative juices fly. There are a zillion and one recipes for smoothie bowls but if you’re stuck on ideas here is one that I whipped up the other morning before work! This is budget friendly and something that everyone can whip up at home with these ingredients or any fruits that you desire! Always make sure you shop around for your food and remember to buy in bulk where possible.

What you’re going to need

Smoothie component

2 frozen bananas (rookie mistake I made the first time was not pre-cutting the banana before freezing so make sure you do that! Cut your banana into about 5-6 chunks about the size of ice cubes)

1/2 cup blueberries (fresh or frozen)

1 tablespoon cacao powder

1 tablespoon vanilla protein powder

pinch cinnamon

1-2 tablespoons soy milk (or any milk really but not full cream because it will be super rich)

Toppings

3-4 tablespoons granola (recipe for the one I made is a few posts back)

1 tablespoon coconut

handful walnuts (or any nut of your choosing)

Method

1. Use a food processor (not a blender, I tried this and the banana chucks were just spinning around and around) and add all of your ingredients. Process until a smooth consistency is achieved. Run a spoon through the mixture to check there are no chunks left.

2. Pour into a bowl and add your toppings!

I love this recipe and method of makings smoothies because you don’t need to add ice or anything to keep it chilled. Also it makes breakfast so much more beautiful and exciting! So here are pictures of bowls I’ve made so far! There are many more to come but just a preview of my creations so far.

Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!