Vegan Banana Pancakes

How hard is it to find a simple, but clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs- but this works well, I hope this recipe will help all the sweet tooth vegans out there.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they are a great source of magnesium which assists with muscle repair and for all the girls- it can also assist and reduce period cramping. Enjoy!

Ingredients

  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence

Topping

  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut

Method

  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!

Chilli Baked Eggs

Perfect meal to warm up your stomach on a cold winter morning, spicy tomato flavour with red kidney beans mixed through.

Ingredients

  • 2 garlic cloves, crushed
  • 1/2 medium red onion, diced
  • 1 tsp olive oil
  • 1 medium mushroom, diced
  • 1 can Italian diced tomatoes
  • 1/2 can red kidney beans, rinsed
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • 1/2 medium red chilli
  • 2 eggs
  • Mixed leafy greens
  • Parmesan cheese (to serve)
  • Pinch salt & pepper

Method

  1. Preheat oven to 180 degrees.
  2. Fry garlic, onion and olive oil in a small non-stick saucepan until soft, then add the mushroom and cook for a further 2 minutes.
  3. Add diced tomatoes, kidney beans, paprika, herbs, chilli and greens to the saucepan and simmer for 8-10 minutes on low heat with the lid off.
  4. Once the sauce has thickened, form 2 small holes and crack the eggs into the saucepan- do not stir.
  5. Put the lid on the saucepan and place it in the oven for about 10 minutes (or until eggs are cooked).
  6. Sprinkle with cheese, salt & pepper.

Creamy omelette with sautéed kale, mushroom & chicken

I often wake up craving my runny poached eggs for breakfast in the morning with a side of greens and some sort of sautéed vegetable, however this morning I woke up feeling like some scrambled eggs that were light, fluffy and creamy- but still dairy-free and clean. I listened to my body and made these clean, dairy-free creamy eggs and let me tell you – delicious.

Instead of adding milk products or yogurt to my scrambled eggs, I added about 2 tbl spoons of unsweetened almond milk (sweetened would also be fine, it would just mean the eggs are a little sweeter) and 1/2 tbl spoon of coconut oil to get the most fluffy and creamy texture ever! I must say they were slightly sweeter than they taste with regular milk, but 100 X more fluffy and delicious. With a side of sautéed kale, mushrooms, chicken and pumpkin seeds with a squeeze of lime juice the flavours work so well together, definitely a new staple breakfast meal.

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Ingredients

  • 2 free-range eggs
  • 2 tbl unsweetened almond milk
  • pinch of salt & pepper
  • 1 tbl coconut oil
  • 1 cup kale
  • 1/4 cup mushrooms
  • 40g chicken (or leftover cooked meat)
  • Fresh lime

Method

  1. Whisk the eggs, almond milk, 1/2 tbl coconut oil, salt and pepper in a separate bowl and cook on medium heat until fluffy and cooked through. Put eggs to one side.
  2. Use the left over coconut oil and sauté the kale and mushrooms together until slightly darker in colour and then add the leftover meat (optional), I had chicken in the fridge. Leave in the pan and squeeze fresh lime juice over before moving to the plate.
  3. Serve the omelette on top, enjoy.

Eggs with sautéed kale & mushrooms

If you feel like a light breakfast filled with all the good stuff to get you going for the day, without the additional hit of carbs this is perfect. Two poached eggs on a bed of sautéed kale and mushrooms sprinkled with salt and pepper (add a bit of garlic if your feeling like an extra hit of flavour) with pumpkin seeds on top.

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Ingredients

  • 2 eggs
  • 1 tsp olive oil
  • 1 1/2 cup raw kale
  • 1/2 cup mushrooms, diced
  • salt & pepper
  • Garlic, crushed (or dried)
  • tbl pumpkin seeds

Method

  1. Poach the eggs in a pot of hot water & vinegar for 4-6 minutes, remove from heat.
  2. Sautee the kale, mushrooms, olive oil, salt and pepper in the pan and add some garlic (optional).
  3. Serve with pumpkin seeds on top, enjoy.