Pancakes for Breakfast? Is that healthy?

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Gluten-free pancakes with Berry Compote

Pancakes are an excellent way to start the day and if done with health in mind can be a fantastic option for breakfast on a regular basis. Savory or sweet is fine. The key ingredient is the type of flour used. There is almond and coconut flour that is highly recommended or a premix which available at most organic shops or your local supermarket’s organic section.

NOW LET’S MAKE SOME PANCAKES!!!

Ingredients for pancakes:

1 ¼ cup of almond flour (measuring cup)

400 mls of almond milk or skim (adjust accordingly to texture of mix)

2 egg yolks

2 bananas (mashed)

1 Large mixing bowl and whisk

1 ladle or beaker (to pour your mixture to the pan)

Start by sifting the flour into a large bowl with a dry strainer to get rid of the lumps. This will make your mix smooth and your pancakes will not turn out lumpy.

Beat your eggs with a fork and add that to the flour together with your almond milk. Whisk the mixture.

If the mixture is too thick you can add more milk to reduce the thickness if too runny add more flour.

Mix in the 2 bananas and scoop of protein (optional) for protein pancakes. Whisk everything together

Heat up a non-stick pan over medium heat, and add some butter and once it has melted pour the pancake mixture in to the desired shape and size! You can even buy pancake tray to have some fun!!

Within less than a min, the pancakes start to bubble at the top and brown at the sides it is time to flip’em! 

Your pancakes should turn out nice and golden brown!

For the Berry compote:

Handful of blueberries

Handful of blackberries

4 – 5 organic strawberries

Soak and rinse your berries before use and place them in a small pot.

Place the pot over medium heat. After 5 mins, the berries should start to soften and the juices will form a syrup.

Continue to place over medium heat till the compote is reduced.

Tip: If your fruits are sweet, it is good on it’s own. You may add a tb spoon of honey once the mixture cools if you need added sweetness. No refined sugars please.

 

Ready to serve!

Plate your pancakes and ladle your berry compote and garnish it with chopped almonds, sprinkle on some cinnamon powder and serve!

Enjoy!

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Starting Your Day Right !

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Creamy scrambled eggs with Multigrain toast

I always love to start the day right! This is so easy to make and packed with all EAAs (essential amino acids) which are the building blocks to building muscle! Eggs are nature’s best source of protein! Multigrain bread will provide you with fibres and carbohydrates to fuel you for the day ahead!

Ingredients:

3 whole eggs

Organic Butter (make sure it’s soft)

Multigrain Bread (preferably made from gluten-free flour)

Smoked Salmon (optional)

Chives (chopped)

Salt and pepper (to taste)

3 – 4 stalks of asparagus

1 large tomato/handful of baby tomatoes

Making the scrambled eggs:

Combine eggs and butter into a pot and place over a medium heat.

Stir the ingredients with wooden ladle. Once the eggs begin to thicken take it off the hit and continue to stir but keep the medium heat turned on. Do this several times on and off the heat till you get a nice creamy texture to your eggs.

Add in a table spoon of crème fraiche to give your eggs a smooth texture.

Place eggs on toasts and garnish with chives and smoked salmon! (I usually don’t use salt or pepper cause the smoked salmon already has salt)

Sauteed Veggies:

Wash the vegetables under running water or soak and rinse 3 to 4 times before use.

Heat pan and once hot, drizzle with 1 tb spoon olive or canola oil

Turn heat down to medium heat and sautee veggies till tomatoes begin to peel slightly or brown and asparagus begins to soften and brown.

Ready to serve!

  

ENJOY!

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