This is one of those recipes that took me a long time to perfect but the final recipe was really worth all the effort and the two jars of almond butter I went through in the recipe testing process (not ideal if you are on […]
I made some chocolate chickpea cookies last summer and they turned out amazing! You really can’t taste the chickpeas and it makes a really good substitute for people who can’t eat gluten or wheat because you don’t even need flour for this recipe! So I […]
After seeing all the delicious lemon themed posts yesterday because of the royal wedding I felt inspired to create a lemon themed recipe! I decided on lemon and poppy seed as opposed to lemon and elderflower but both are equally delicious! I paired these pancakes with blueberry compote because I love the combination of lemon and blueberries but you could top them with whatever you want!
I like to make these pancakes for a weekend breakfast but they would also work really well as a recipe to meal prep if you keep the pancakes in the fridge and just heated them up in a toaster. Just keep the sauce separate so they don’t get soggy.
- 1½ cups (180g) oats
- 1 cup (250ml) milk (I used coconut)
- 1 Tbsp (15g) ground flax
- 3 Tbsp (45ml) water
- 2 tbsp (20g) coconut sugar
- zest and juice from one lemon
- A pinch of vanilla powder
- 3 Tbsp (12g) poppy seeds
- 1 tsp 8g (baking powder)
- Coconut oil
- Blueberry Compote
- ½ cup (80g) blueberries
- 1 tbsp (15ml)maple syrup
- Juice of ½ lemon
- Place the oats into a food processor and blend until they look like flour.
- Meanwhile mix the milk, ground flax, water, coconut sugar, lemon zest and juice, coconut sugar, vanilla powder, and poppy seeds. Mix until everything is evenly combined.
- Then add the baking powder and oats and mix until a smooth batter is formed.
- Heat a pan over medium heat and once hot enough pour the pancake batter into the pan. I used a cupcake batter scoop to divide it into equal portions.
- Cook for a couple minutes until bubble form on the pancake them flip it over and cook for a couple minutes on the other side. Continue until all the pancake batter is used it.
- Meanwhile make the blueberry compote by adding the blueberries, lemon juice and maple syrup together in a pan.
- Cook over a medium heat for about 10 minutes.
- Serve the pancakes in a stack with the sauce and a drizzle of maple syrup on top.
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!
My blog turned 1 earlier this week and to celebrate I wanted to make some chocolate cupcakes to celebrate! I wrote a more in-depth Instagram post about why I started it and the plans I have for my blog so if you are interested them go check that out! […]
Strawberry and Rhubarb season has just started so I thought I would make a slightly healthier twist on a crumble using them. The classic combination of the tart rhubarb and sweet strawberries and crumble works so well. This summery combination reminds me of picking fruit […]
The first time I made chia pudding I really hated it! I thought it looked like frog spawn and was so slimy. I tried to make it a few times after that but the recipes I followed seemed to just make horrible grey mush but over time I have come up with my own recipes that are much more delicious and look they a lot better than some of my first attempts. For this recipe, I went with the classic combination of peanut butter and jelly but there are so many other flavour combinations I want to share with you in the future.
These little puddings are great to prep for breakfasts and snacks for the week as they keep really well in the fridge and if you had a jar with a lid that sealed you could even take them to work or uni! Chia seeds are packed with protein, fibre and healthy omega-3 fatty acids so they make a really nutritious and filling snack or breakfast. I also like to combine them with a smoothie for added carbohydrates to make a more balanced meal but that is another recipe for another day!
- 2 cups (500ml) coconut milk (the one for drinking not canned!)
- ½ cup (100g) chia seeds
- 2 tbsp (30ml) maple syrup
- ¼ tsp (1.25ml) vanilla powder
- ½ cup (250ml) raspberry chia jam (recipe on the blog)
- ½ cup (250ml) peanut butter
- Mix the coconut milk, chia seeds, maple syrup and vanilla powder together in a bowl.
- Leave to sit for around 5 minutes so they soak up some of the liquid and mix again, making sure to break up any clumps and everything is evenly combined.
- Then cover and place in the fridge for around an hour until thickened.
- Divide evenly between 4 jars and top with the raspberry chia jam and peanut butter (again divide ½ cup evenly between the jars.
- Top with blueberries, raspberries and buckinis or any toppings that you like!
- They can be kept served immediately or kept in the fridge for a few days.
If you make the recipe please use the hashtag #eatplantifully,#theplantifulbrunette and tag me in it!