This is a great breakfast for those cold winter mornings.
The recipe largely comes from Wallflower Girl. Thanks to her for a great idea, which I adapted slightly to suit the ingredients I had. I found I did not need to add any sugar, as the apple and spices gave this dish plenty of flavour.
Also, I did not have any almond butter, so I just used ground almonds instead – it worked a treat!
- 120ml (1/2 cup) almond milk
- 2 tbsp chia seeds
- 2 tbsp ground almonds
- 3 dates, roughly chopped
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1 apple, cored*
- Chopped pecans
- Mix all the ingredients, except the chopped pecans, in a blender until thick and smooth.
- Transfer to a saucepan, stir and heat gently until warm. (The original recipe is from a raw food blog and recommends not heating above 40 degrees C. I just heat until it’s a pleasant temperature to eat – no need to boil)
- Serve with chopped pecan nuts. Enjoy!
*I’ve also tried it with pear instead of apple -that’s just as good.
Posted in recipes
This post is dedicated to my friend Ang who is making a real effort to eat healthily and has found porridge and IBS do not mix. Oats, and most other grains, are included in my foods to eat less of list, but there’s plenty of other great foods to eat for breakfast.
This is my favourite breakfast at the moment. I don’t have it every day, because I’ve been advised by my nutritionist to ensure I eat a variety of different foods.
Banana Protein Pancakes with Berries and Yoghurt
- 1 ripe banana
- 1 egg
- 1 scoop plain whey protein powder (vanilla or chocolate flavoured would probably work, but I haven’t tried them)
- coconut oil
- a handful of berries (mine are frozen)
- live natural yogurt.*
Mash the banana in a bowl, add the egg and protein powder and mix together with a fork to form a lumpy batter.
Heat a little coconut oil in a frying pan. Add spoonfuls of the pancake mix to the pan to make approx 6 mini pancakes. Cook on medium heat. Turn when bubbles form on the top of each pancake and the mixture is no longer liquid.
Serve with defrosted berries and yoghurt.
* I use home made yoghurt which has been fermented for 24 hours. If you have a problem with dairy try goat’s or sheep’s milk yoghurt.