Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Sunday, 25 November 2018

The Fluffiest Omelette

Have to include this recipe from That Sugar Guide because it is the fluffiest and easiest omelette technique I've come across.


serves 2
  • 6 free range eggs
  • 50g goat's cheese, crumbled
  • 1 tbsp coconut oil
  • torn baby spinach leaves and sliced avocado, to serve (optional)
  1. Beat the eggs together until well combined and bubbles appear on the surface
  2. Add the goat's cheese
  3. Heat a large frying pan over a medium heat, add coconut oil  and once oil has melted add the eggs and place a lid (preferably transparent) on the pan immediately
  4. Watch closely: as the omelette starts to firm up and rise, give the pan a shake with the lid on to loosen the omelette from the bottom
  5. Once it has fully fluffed up, after a few minutes, remove the lid
  6. Slice omelette into halves or quarters and serve straight away with torn spinach if you like. Fluffy goodness :D

Monday, 3 July 2017

Buckwheat Pancakes

A healthy and light batter made from buckwheat flour, eggs and water. Yep, just three ingredients. And of course whatever you want to serve on them. Don't forget to rest the batter for 15 minutes. Enjoy :D


  • 1 cup of buckwheat flour
  • 4 free range eggs
  • 1 cup of water
  1. Place flour in a bowl and make a well. Add eggs in one by one, whisking each one in.
  2. Gradually add the water, whisking constantly until you have a smooth batter.
  3. Leave to rest for 15 minutes.
  4. Place a large frying pan on medium heat and throw in a small dob of butter or coconut oil.
  5. Add 3-4 tablespoons of batter to the pan, tilt pan to coat the bottom thinly but evenly.
  6. Cook for a minute or so or until pancake starts to lift easily from the pan and golden brown underneath. 
  7. Stack pancakes to keep them warm and serve with your favourite topping.

      Saturday, 16 April 2016

      Blueberry & Coconut Pancakes with Berry Sauce

      Think these might be my best pancake attempt yet. Forget they are gluten, dairy and sugar free (processed sugar free) and the mixture does not look pretty, as they are light and decadent with a load of blueberries giving you a big dose of antioxidants. 

      Pancake mix
      Makes 6 medium sized pancakes
      • 4 large free range eggs
      • 1 cup coconut milk or coconut cream
      • 1 tsp vanilla extract (you seriously need to buy this one from Mexican Specialities, it changes your life!)
      • 1/4 cup coconut flour
      • 1 tsp baking powder
      • 1 cup frozen blueberries

      Blueberry Sauce

      • 1 cup frozen blueberries
      • 2 tablespoons brown rice syrup (or maple syrup)
      • 1 tsp vanilla extract
      Place all ingredients in a small pan and bring to boil then simmer until the blueberries are soft and the sauce has slightly thickened. Keep warm.

      1. Crack eggs into a bowl and beat until light and fluffy
      2. Add coconut milk or cream, vanilla and beat again
      3. Fold through coconut flour, baking powder and blueberries
      4. Heat a large frypan to medium - high and melt coconut oil
      5. Ladle 4 tablespoons into the pan and cook until golden, about 3-4mins on each side. You can keep cooked pancakes warm in a low oven.
      6. Serve pancakes in a stack with the sauce over the top. Yum :)

      Thursday, 21 January 2016

      Turmeric Smoothie

      Turmeric, the bright yellow of the spice rainbow, has long been used in Chinese and Indian medicine. There are many claims about it being the cure for some serious illnesses so I advise reading this article if you are unsure. So while there's not enough scientific proof (on humans) to tout it as a super drug I'm still loving this smoothie which is an easy way to slip this spice into your life :)

      makes two glasses

      • 1.5 cups almond milk
      • 1/2 cup water
      • 2 small bananas
      • 1 tsp turmeric (I used the powder)
      • 2 tbsp coconut oil
      • ice cubes

      Chuck all the ingredients in a blender and blend on high until smooth. Enjoy!

      Tuesday, 12 January 2016

      Greek Blueberry & Banana Pancakes

      Always on the look out for quick & healthy pancake recipes I love this one which produces fluffy little pancakes of joy ;)

      serves 2
      makes about 6
      • 150ml Greek yoghurt (I use Clevedon Valley Buffalo brand, no sugar and nice n thick)
      • 1 large egg
      • 1/4 cup buckwheat flour
      • 1/4 cup plain flour (or just use 1/2 cup of one)
      • 1 tsp baking soda
      • To serve: sliced bananas and/or fresh blueberries; maple syrup; Greek yoghurt

      1. Whisk together yoghurt & egg until smooth.
      2. Add flour and baking soda and mix in.
      3. Preheat a fry pan over a medium heat and use about 1/4 cup for each pancake. Place blueberries or sliced banana or half and half over the top, so these caramelise when you flip the pancake.
      4. Cook until bubbles start to show and brown underneath then flip and cook for another minute
      5. Serve with topping of choice. Yum!

      Friday, 3 April 2015

      Easy Pancakes (rice flour)

      Trevor & I are cutting out wheat at the moment so experimenting with different flours. I love pancakes but these kinda turned into pikelet size and they certainly weren't fluffy but apparently if you let the mixture sit for an hour or overnight this helps.  I'll let you know if I'm ever that organised to make something an hour ahead before I get hungry! But this worked without the waiting and once we smothered them in maple syrup & blue berries they were yum.

      makes about 8-10

      • 1 cup brown rice flour
      • 1 tsp baking powder
      • dash of sea salt
      • 1/4 tsp cinnamon
      • 1 cup milk (I used rice milk)
      • 1 egg
      • 1 tbsp coconut oil
      • 1/2 tsp vanilla extract
      • To serve: fresh blueberries & maple syrup


      1. In a large bowl whisk together the dry ingredients first followed by all the wet ingredients.
      2. Oil a fry pan, heat on medium adding batter (which will be quite runny) only once pan is hot. I kept mine pikelet sized as they were easier to flip.
      3. Once bubbles begin to form on top, flip & cook until browned on other side.
      4. Serve hot with maple syrup & fresh blueberries. Enjoy!