These baby pancakes are fluffy American style, not like a crepe. It’s very easy to whip up before your morning coffee. You can replace the first four ingredients with a gluten free pancake mix if you don’t have these flours in the pantry. *If you are not vegan, just add a regular egg instead of the flax egg.
¼ cup of almond flour
¼ cup of teff flour
¼ cup of brown rice flour
1 teaspoon of baking soda
1 tablespoon of chia seeds
1 cup (240ml) of non dairy substitute of your choice like almond, soy or coconut milk
2 tablespoons of oil (preferably coconut)
dash of cinnamon
*1 tablespoons of milled flax seeds mixed with 3 tablepoons of water, which is called a flax egg, (or one egg replacer)
1/2 teaspoon of vanilla extract
(handful of your choice: sliced bananas, blueberries, or chocolate chips!)
Whisk up the wet and dry ingredients, saving 1 tablespoon of oil. Feel free to liberally add a few tablespoons of extra non-dairy substitute for a thinner batter, especially if you let the batter sit. The chia seeds soak up the liquid which is why you need a higher liquid ratio in my pancakes!
Heat up one tablespoon of oil in a pan. When the pan is hot, spoon pancakes in the pan to whatever size or shape you like! Flip after 3 to 5 minutes and two minutes later, your pancakes are done!
Yields 9 muffins
Vegan Secrets: Replace each egg with 1 tablespoon of milled flaz seeds whisked with 3 tablespoons of warm water.
If you only make one baking recipe, this is the one to make. Having the perfect muffin is what inspired me to make my own blends when I lived in London. I promise you, you will not be disappointed and everyone will love them.
1 and ½ cups of self raising gluten free flour mix
½ cup of goat yogurt
¼ cup of oil
1/3 cup of maple syrup or agave
½ cup of apple puree
1/8 cup of sweetener or sugar to taste
teaspoon of vanilla extract
½ cup of blueberries
Beat the wet ingredients into the dry ingredients. Fold in the blueberries. Bake in a 180 degree Celsius or 350 Fahrenheit oven in a muffin tin or loaf pan, 17 minutes for muffins, 30 for loaf pan or until toothpick comes out clean.
I always start my morning off with a smoothie, either with berries or papaya. Everyone has their own variation. Here is how I like to wake up
1 cup of blueberries (can be frozen)
1 heaping tablespoon of plant based protein powder
2 cups of almond milk
handful of ice
1 tablespoon of milled flax or chia seeds
a green powder supplement (I like one with probiotics like green vibrance)
1 teaspoon of a turmeric supplement (this is mixed with black pepper so it’s absorbed)
Anyone who has been to my home for brunch can expect a variation of the quinoa salad from my cookbook. If it’s the spring, peas and asparagus will make an appearance. But my favorite season is fall, where I can show off my favorite squash, the kabocha squash. I can roast a slice of this and feel like I’m eating pumpkin pie, it’s that good. Here is a great basic quinoa salad.
Serves 2 to 4
2 cups of cooked quinoa
1/2 cup of chopped avocado
2 cups of spinach
1 cup of mixed greens
1 small pear sliced
2 tablespoons of fresh parsley
2 tablespoons fresh parsley
½ of a kabocha squash chopped and roasted with olive oil and salt
1/4 cup lemon juice
zest of one lemon
1/3rd cup of olive oil
3 tablespoons of honey
1 teaspoon salt
1/8th teaspoon garlic powder
Serves 4 to 6
I always have a batch of zucchini soup in the fridge. It’s the base of a detox soup since it’s essentially water. Throw in a bunch of spinach, garlic and onion…..and voila, a clean green broth that makes you feel fabulous!
1 medium onion chopped
2 tablespoons of olive oil
2 cloves of fresh chopped garlic
1 large bag (100 grams) of fresh spinach
4 medium 500 grams of courgettes (green zucchini)
2 cups (480 ml) of vegetable stock
1 cup of water
1 tablespoon of salt
1 teaspoon ground black pepper
1/4 cup (15 grams) large handful of chopped mint
Saute onions and butter in a large pot over high heat for 10 minutes or until onions are transluscent. Add garlic, lower heat and add the courgette, water and stock to the pot and bring to a boil over high heat. Lower heat and simmer, covered for 10 minutes. Then add the spinach, and cook for another 5 minutes. Puree with a handful of chopped mint.
Option: Garnish with a dollop of craime fraiche and chopped mint.