Last week I was craving pancakes and no wonder as I hadn’t made any in over six weeks! As time was not on my side I kept them as simple as possible. They turned out really well considering they were made and eaten in 20 minutes!
This is an easy batter that does not require any time to thicken which is perfect for those busy mornings.
You can add some honey or 100% pure maple syrup to make the batter sweet.
Stacked up and served!
I love serving pancakes with homemade chia jam as it allows the pancakes to mop up all the flavours.
These pancakes will keep in a sealed container in the fridge for up to three days.
Quinoa vanilla pancakes with chia blueberry jam
Makes 6 pancakes
QUINOA VANILLA PANCAKES
- 1/2 cup quinoa flour
- 1 tsp baking powder
- 1/2 cup almond milk
- 1/2 tsp vanilla extract
- Macadamia oil for frying
CHIA BLUEBERRY JAM
- 1 cup frozen blueberries
- 1 TBSP chia seeds
- 1 TBSP water
- 1 TBSP chocolate almond butter or nut butter of your choice
- Mix together quinoa flour, baking powder, almond milk and vanilla extract in a medium sized bowl.
- Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- Place the blueberries in a small saucepan over medium heat whilst the pancakes cook. Stir occasionally for 5 minutes, or until blueberries defrost.
- Stir in chia seeds and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
- Stack pancakes up and serve with chia blueberry jam and nut butter. Enjoy!
What do you like to serve with your pancakes?
There’s nothing better than baking early in the morning. I love the smell of freshly baked food wafting throughout the house and I’m sure my family enjoys waking up to the smell knowing there is something tasty in the oven!
I think it’s about time I tell you a little something about myself: I dislike bananas immensely! I’m not sure if you’ve already noticed but none of my recipes have banana in them. Ever since I can remember, I just haven’t liked them.
This can sometimes be difficult when wanting to make a cake or slice as bananas are a really useful wet ingredient. However, I think I have found the perfect alternative: coconut yoghurt!
Almond meal is a great base for this loaf as it’s gluten free yet still really filling.
I’ve been eating coconut yoghurt for the past 18 months and actually hadn’t thought of cooking with it before. Silly me! You will probably see me bake with this little gem more often!
Fold in ingredients
The blueberries, almonds, oats and coconut give this loaf substance and all nourish the body.
Ready to be baked!
It looks slightly blue but I can assure you this is from the blueberries!
This loaf doesn’t have any sugar in it however if you prefer some sweetness just add some honey or 100% pure maple syrup to taste.
This loaf will keep for four days in a sealed container in the fridge.
Blueberry coconut oat breakfast loaf
Mades 1 loaf
- 3/4 cup almond meal
- 1 tsp baking soda
- 2 eggs
- 1/2 tsp vanilla extract
- 1 TBSP coconut oil
- 1/2 cup coconut yoghurt
- 1 cup blueberries, fresh or frozen
- 1/4 cup shredded coconut
- 1/4 cup almonds, roughly chopped
- 1/4 cup rolled oats
- Preheat oven to 180C/350F. Grease or line loaf tin with baking paper.
- Combine almond meal and baking soda in a large bowl, set aside.
- Whisk eggs in another bowl. Stir in vanilla extract, coconut oil and coconut yoghurt.
- Combine wet and dry ingredients.
- Fold in blueberries, coconut, almonds and oats.
- Transfer batter to prepared loaf tin. Bake for 40 minutes or until cake tester comes out clean. Cool on a wire rack.
- Slice and enjoy!
Note: you can substitute the coconut yoghurt for 1/2 cup mashed bananas
What do you eat for breakfast on the go?
I find smoothies are the best way to fill me up and keep my energy levels high all afternoon. As I have final university exams over the next week, these will definitely be my go-to snack as they are full of antioxidants, superfoods and brain fuel! Plus they are delicious!
The avocado makes the smoothie creamy whilst the chia seeds and flaxseed meal thicken it up!
Blueberry avocado cacao smoothie
- 1 1/2 cups unsweetened almond milk
- 1/2 cup blueberries
- 1/4 avocado
- 1 tsp cacao powder
- 1 tsp chia seeds
- 1 tsp flaxseed meal
- 1 TBSP almond macadamia butter
- Cacao nibs for sprinkling on top
- My crumble mixture for sprinkling on top
- Place almond milk, blueberries, cacao powder, chia seeds, flaxseed meal, almond macadamia butter in a blender. Blend for 3 minutes, or until smooth.
- Place in a glass jar, sprinkle with cacao nibs and my crumble mixture. Enjoy all the goodness it has to offer!
What is your go-to snack when you’re busy?
As breakfast is the first and most important meal of the day, why not make it enjoyable? Quinoa flakes are used as the base of this porridge and are flavour neutral. They make a great base to add your favourite toppings to and ensure you enjoy your important meal!
Soaked in apple cider vinegar
I always soak my blueberries in water and apple cider vinegar for 2 minutes as this helps to remove most pesticides from the skin.
Quinoa flakes all cooked
Quinoa flakes cook a lot quicker than quinoa, so they make for an easy warming breakfast.
This is the combination of toppings I decided upon. The blueberries add a burst of juiciness, the macadamias add a crunch and the cinnamon adds warmth.
Breakfast is served
Macadamia blueberry quinoa porridge
- 1 cup quinoa flakes
- 1 1/2 cup almond milk, extra depending on your desired consistency
- 1/2 cup fresh blueberries, washed
- 1/2 cup macadamia nuts, roughly chopped
- 2 TBSP desiccated coconut
- 2 TBSP chia seeds
- 2 TBSP cinnamon
- In a medium saucepan place the quinoa flakes and almond milk. Cook over medium heat for 5-7 minutes, stirring occasionally.
- Once cooked separate into two bowls. Add blueberries, macadamias and coconut. Drizzle with honey and sprinkle with cinnamon. Enjoy!
What flavour combinations do you enjoy with your porridge?
Lately, I have really been enjoying taking smoothies to university as they are mess-free and very filling. We had some rice milk in the fridge that had to be used up and I hadn’t had a berry smoothie in a while so by putting two and two together, I came up with this recipe!
All the ingredients ready to be blended
Blueberries, raspberries and goji berries all have two things in common. 1. They are all berries and 2. they are all full of antioxidants.
Antioxidants; a health buzz word that has become so common in our language yet so many people do not understand what they are or good for.
My understanding of antioxidants (bear in mind I am not a nutritionist) is that they counteract oxidisation in the body and help to kill ‘free radicals’, which are molecules in our bodies that cause ageing, cancer, and other health diseases.
Antioxidants can be found in a range of fruits and vegetables so but consuming healthy, fresh foods you should be getting enough antioxidants to fight these ‘free radicals’.
Ready to be enjoyed!
Makes 1 large or 2 small cups
- 2 cups rice milk
- 1/4 cup organic blueberries, frozen
- 1/4 cup raspberries, frozen
- 1 TBSP flaxseed meal
- 1 TBSP cinnamon
- 1 TBSP goji berries
- Place all ingredients in a blender.
- Blend for 3 minutes or until all well combined and at a smooth consistency.
Note: the flaxseed meal thickens the smoothie so the longer you leave to drink it the thicker it will get.
I enjoyed this in the afternoon and it had thickened quite a lot, much to my surprise it ended up tasting like cake batter! Yum, yum!
What are your favourite ingredients to put in a smoothie?