Eat, Pancakes, Sweet

Gingerbread Pancakes

Pumpkin spice, gingerbread, chai, cinnamon swirl, you name it, if its naturally flavoured with any sweet spice I’m ALL over it! A gingerbread stack of pancakes has been on my bake list for quite sometime and even though the ‘Autumn season’ has officially ended here in sunny Australia, I aim to continue it on throughout the year. Here I have whipped up a tasty stack of gingerbread pancakes which contain 100% pure naturalness, topped with oak barrelled maple syrup and activated nuts and seeds, the flavours in these pancakes are subtle and warming. SO, SO good in my opinion. If you like the taste of gingerbread cookies, these pancakes should hit the spot, they certainly did for me. 

Ingredients:

Makes around 4 pancakes

X2 tbsp of Cavassa Flour

x 1 tbsp of almond meal

x 1 tbsp coconut flour

x 1 tsp baking powder

x 1tsp vanilla extract

X2 pasture raised eggs

x2 tsp ground Ginger

x1 tsp ground cinnamon

x1/2 tsp ground all spice

x 1/2 cup of fresh almond milk

x1 tbsp water

X1 small fresh or frozen banana or half a large banana 

Pinch of pink rock salt

Method:

Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.

Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.

Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time. 

Each pancake should require around 2 mins frying time each side. 

Eat, Pancakes, Sweet

Lamington Pancakes

A quality Australian tradition the Lamington has been around for centuries, originally the cake consists of sponge cake dipped in chocolate, sprinkled with fine desiccated coconut, It was actually created by accident from a maid-servant to Lord Lamington, The eighth British Governor of Queensland.

Here I have decided to make my own paleo version – It’s gluten free, suitable for vegetarians and delicious to all! I have made this recipe with my standard pancake recipe mix, along with some added extras, with a rich creamy chocolate ganache thats made with 4 quality, natural Ingredients. To make this Lamington inspired stack, follow the recipe below.

Ingredients for pancakes:

X 2 tbsp of Cavassa Flour

x 1 tbsp of almond meal

x 1 tbsp coconut flour

x 1 tsp baking powder

x 2 TBSP fine desiccated coconut

x 1tsp vanilla extract

X 2 pasture raised eggs

x1 Ripe banana

x 1/2 cup of fresh almond milk

X1 small fresh or frozen banana or half a large banana 

Pinch of pink rock salt

Ingredients for Chocolate Ganache:

x1 Small orange sweet potato

x1 Large avocado

x2 Heaped TBSP natural cacao powder

x1 -2 tsp Maple syrup

Method:

Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.

Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.

Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time. 

Each pancake should require around 2 mins frying time each side. 

The topping – Chocolate Ganache:

Once you’ve got yourself a small stack of pancakes and they’ve cooled from hot to warm, you can start on you’re tasty topping. 

This should take less than 2 mins to make, It’s super fast and easy.

Step 1:

Starting with you small sweet potato, Peel the skin and chop by dicing into small chunks. Boil water in a small saucepan and cook sweet potato through until it’s soft to prick with a knife.

Step 2:

You can make this whole recipe with by mashing ingredients into a mushy texture with a fork or if you have the privilege of owning a food processor, I would highly recommend using this as it will rid of any lumps and bumps in your ganache.

Step 3:

Place your whole avocado, cacao powder, maple syrup, and sweet potato in a bowl or food processor and begin blitzing or mashing to creating this delicious chocolate frosting. When you’re happy with the texture and consistency, you can start to spread this drool worthy chocolate goodness over your pancake stack as you wish – here I have literally covered the stack all over – top and bottom, side to side! I’ts hard not to when you make frosting this good! Lastly, you can decorate with some shaved coconut strands.

Enjoy x

Eat, Pancakes, Sweet

Vanilla Berry Pancakes

In my opinion these pretty pink pancakes look as good as they taste – They are pancake art! A treat for the eyes and your belly. 

To make these super simple pancakes, gather together the all natural ingredients listed below.

Ingredients: 

Serves 1-2

Pancake mix

  • 1 tbsp Almond meal
  • 2 tbsp cavassa flour
  • 1 tbsp coconut flour
  • 1 heaped tsp baking powder
  • 1 tsp vanilla extract
  • ½ cup almond milk
  • 1 tbsp coconut cream powder
  • 1 small banana
  • 2 eggs  
  • 1 tbsp of cold water 

Berry topping:

  • 1 cup mixed frozen berries 
  • 2 tbsp coconut yoghurt

Method:

In a mixing bowl or food processor blend together all of the pancake mix ingredients until the batter is smooth and runny.

Heat an oiled non stick frying pan and wait until the oil has melted and the pan is nice and hot.

Into the pan pour a tablespoon of the batter and swirl the pan until the batter has spread to form a small circle. Wait around 90seconds to 2mins before flipping, you should see the pancake start to aerate and rise. When cooked through, leave aside to cool.

Whilst you wait for your pancakes to cook in the pan you can start to make the mixed berry topping. This is so easy to make, only two ingredients and its essentially a smoothie. If you have any extra left over, you now have a smoothie for breakfast also!

Place a cup of mixed frozen or fresh berries into a food processor along with the coconut yoghurt and blitz up until smooth, if you want the texture to be a little runnier, you can add almond milk.

When your pancakes have cooled, stack them up and pour the smoothie mixture over your pancakes, you can decorate as you like, personally I think adding some frozen fruit to the top makes the finished plate look beautiful.

Enjoy 

Pancakes, Sweet

Easter hot cross bun Pancakes

During the weeks leading up to Easter you can walk in to any bakery or local supermarket and what do you see everywhere? Easter eggs and hot cross buns. 

Being the fussy child that I was, I used to love the smell and taste of a hot cross bun bread but when given a hot cross bun I would sit and pick out all of the dried fruit as I hated ‘the bits’. As I got older, I stoped eating them as I couldn’t be bothered to sit and pick out the contents of the bread filling. 

Then I grew up, my taste buds matured and I learned to love the sweet and sour flavour of the dried fruit along with the warming spices. Cinnamon and nutmeg are two of my favourite spices so I will always sneak these flavours into whatever recipe I can whether it be sweet or savoury. I once accidentally poured half a jar of cinnamon powder into a slow cooked pulled lamb casserole – I honestly thought I had ruined my lunches for the week but once the meat and juices had absorbed the cinnamon flavours and had time to rest, the intense flavour complemented the meat and sauce so much in my opinion that it almost resembled a Moroccan style dish, Winner. 

Anyways, back to these PANCAKES. I was originally shocked at how well these pancakes turned out. They taste just like hot cross buns! 

Adding chocolate to the top, quite frankly sell this pancake breakfast stack as an Easter all rounder. A good call if you’re planning a quiet Sunday morning.

These pancakes are fully paleo approved, however they’re sweet and delicious so low in sugar they are not, but what at easter is?

Check of the ingredients and method to create a stupendous serving of these spiced beauties. 

Ingredients:

Makes around 4-5 pancakes

  • 20g sultanas 
  • Zest of one lemon 
  • Zest of one orange
  • 1 tsp mixed spice
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger 
  • 1 ripe banana 
  • 2 pasture raised eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp collagen powder (optional) 
  • 1/2 a cup of natural almond milk – see recipients for no split almond milk here to make your own.

PANCAKE MIX:

  • 2 tbsp of Cavassa Flour
  • 1 tbsp of almond meal
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of pink rock salt

Toppings/Filling ideas: 

  • Organic cultured coconut yoghurt
  • Paleo Granola
  • Dark chocolate (high percentage coco)
  • Blueberries 
  • Maple syrup or cinnamon honey

One thing I really love about my pancake recipes is that they’re a one and done job. All ingredients into a food processor, blitz up and go! Depending on the consistency, if the mixture is looking a little thick you can always gradually add more nut milk to create a thinner consistency. 

Heat a non stick pan with half a teaspoon of coconut oil on medium heat, wait until melted down, then add a tablespoon of your pancake batter to the pan. Create your perfect pancake shaped blob and await the air bubbles to arise, giving you the green light for flipping. Each side may take between 1-2 minutes depending on the strength of the heat generated from your cooking top/stove. 

Once lightly browned on each side, set each pancake aside and leave to cool before creating your stack IF you want to layer your yoghurt in layer by layer so the yoghurt does not melt. Otherwise if you’re happy to eat these as soon as they are all cooked and ready to go with a dashing of maple syrup and or honey, then stack away. 

There is no right or wrong way to load of this breakfast plate with more sweet and savoury goodness for decoration, do what you like but do it with love and I assure you they will taste full of all your Easter desires combined!

Enjoy friends, peace and love to you this Easter. 


Pancakes

Espresso, dark chocolate Pancakes with Coconut yoghurt

Some days we eat and drink the coffee……

Ok, so there’s coffee cake, espresso martini’s and then there’s coffee (ESPRESSO) PANCAKES. Not your typical childhood breakfast pancake stack, But these pancakes are GROWN UP pancakes – Why? Because they”ll FORK you up! Literally. I ate this stack with my homemade almond milk latte and I had the shakes all morning from a major caffeine high.

Now, I drink 2-3 coffee’s a week as a treat, I enjoy the taste and I don’t use caffeine as a stimulant – Yes, that’s right, this is not an intervention, I’m not an addict, I have self control haha. So for the record, what my caffeine sensitivities are will likely not be the same as other people’s so please do try this recipe, I hope you will enjoy making them as much as I did eating them.

Ingredients:

  • 1 Shot of espresso coffee
  • 1 yellow and brown spotted banana
  • 1 tbsp coconut sugar
  • 2 tbsp Cavassa flour
  • 1 tbsp Almond meal
  • 1 tbsp Coconut flour
  • 1 tsp baking powder
  • 1-2 chopped squares of high percentage dark chocolate
  • 1 tbsp collagen powder
  • 1 tbsp hemp seeds
  • 1 egg
  • 1 cup of water
  • 1 cup of almond milk
  • Coconut yoghurt to serve

Method:

Prepare and blend all ingredients in a high speed food processor and blitz up until smooth and runny.

Heat a small pan on a medium heat, add coconut oil, leave to melt, then add a tablespoon of your batter to the pan, each side will take around 2 minutes to cook.

Note: Paleo pancakes will always tend to come out quite dense as the nut and root flour’s used do not contain yeast to give a light and fluffy texture, however adding baking powder will help these pancakes rise a little but bare in mind they will come out a little heavier than your average grain based flour fried pancake, still tasting delicious!

Once you’ve cooked yourself up an impressive stack, add the coconut yoghurt and add a teaspoon on coffee to the top for added flavour. I also grated additional chocolate to the top for an extra bitter sweet finish.

Pancakes

Blueberry Pancakes

Blueberry Pancakes

These pretty little pancakes are so easy to whip up any day of the week and totally hit the spot if your craving something sweet, not to mention guilt free and not only are these pancakes delicious they’re packed with nutrient dense ingredients and naturally sweet so NO ADDEED SUGAR needed. 

Makes around 5 pancakes:

Ingredients:

X 2 tbsp of Cavassa Flour

x 1 of almond meal

x 1 tbsp coconut flour

x 1 tsp baking powder

x 1tsp vanilla extract

X 2 pasture raised eggs

x1/2 cup of fresh or frozen blueberries

x 1/2 cup of fresh almond milk

X1 small fresh or frozen banana or half a large banana 

Pinch of pink rock salt

Blueberry and coconut yoghurt topping:

x 1/4 cup of frozen or fresh blueberries 

x 3 tbsp organic coconut yoghurt 

Method:

Leaving the blueberries aside, Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy, lastly add the blueberries to the runny mixture if you like the blueberries whole in your pancakes. 

Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.

Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle of the pan, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time. 

Each pancake should require around 2 mins frying time each side. 

The topping:

Once you’ve got yourself a small stack of pancakes and they’ve cooled from hot to warm, start on you’re tasty topping. 

This should take less than 2 mins to make, super fast and easy. Place blueberries and coconut yoghurt in a food processor and blitz up until silky smooth. 

Pour the purple goodness over your pancake stack and EAT!

You can decorate with chopped nuts additional blueberries, muesli, whatever you like.