Category: Breakfast

Categories
Breakfast

Beet and Oat Pancakes

I paired the pancakes with chocolate covered apple slices, yogurt and raspberries.

I like finding creative ways of sneaking in more veggies in the foods I consume often and beets are awesome in so many ways. If you have a blender, these are so easy to make.

Pancake batter
🌱1.5 cup soy milk
🌱1 tbsp vinegar
🌱1 small red beet

🌱2 cups oat flour
🌱2 tbsp ground flax
🌱1 tbsp baking powder

Blend the first ingredients, then whisk in the rest and allow to rest for 10 minutes to thicken.

There’s no sugar because I always have my pancakes with fruit, yogurt or syrup that are sweet enough, but feel free to add some.

I used an ice cream spoon to scoop the batter and a tea spoon to flatten it a bit in the pan.

The beet will make the pancakes retain more moisture which I like and in other batches I’ve used apple sauce or banana to achieve that.

Categories
Breakfast

Sourdough Pancakes

Ingredients for 2 pancakes
🌱100g whole wheat flour
🌱100g water
🌱1/4 tsp turmeric powder
🌱1 small spring onion, chopped
🌱2 small mushrooms, sliced
🌱salt to taste
🌱coconut oil for greasing the pan

  1. Feed the starter with the flour and water the evening before.
  2. In the morning, pour most of the starter in a separate bowl and mix in the onion, turmeric and salt.
  3. Brush the pan with coconut oil and pour half of the mixture while on medium heat.
  4. Press in half of the mushroom slices, then cook the other side.
  5. Repeat and enjoy!
Pancake made from white flour starter topped with dried black olives. White starter gets fluffier, but whole grain starter tastes better. Thanks to the olives, this tastes insane.
Categories
Breakfast

Poppy Seed Pancakes

These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.

Ingredients
🌱1 cup soy milk
🌱1 tbsp apple cider vinegar
🌱1/2 cup apple sauce
🌱2/3 cup chickpea flour, sifted
🌱2/3 cup oat flour or more for even thicker batter and pancakes
🌱1 tbsp baking powder
🌱1/4 cup poppy seeds

  1. Mix the milk and vinegar and allow to rest for 5-10 minutes.
  2. Add the rest, mix well and rest for another 10-15 minutes to thicken.
  3. I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
  4. Don’t forget your favorite syrup. I used molasses. Enjoy!
Categories
Breakfast Recipes

5 Ingredients Sweet Potato Bake

Makes 2 servings

Most of my meals are even simpler than this, but I like to get a bit creative with the sweet meal of day. This makes for a delicious meal prep breakfast or a comforting dinner and it only has 5 ingredients! You can even skip the baking part if you’re tight on time.

Ingredients:

  • 2 large sweet potatoes, steamed
  • 2 cups cooked chickpeas
  • 1 big apple, sliced
  • a handful of raisins
  • 1 tbsp cinnamon
  • date syrup/liquid sweetener (optional)

Instructions:

  1. Preheat the oven at 180 C/350 F.
  2. In a bowl, mash the potatoes and chickpeas (the chickpeas can be left whole if desired) and mix in the cinnamon.
  3. Spread the mixture in a baking dish. Arrange the apple slices and raisins on top and sprinkle some cinnamon.
  4. Bake for 20 minutes or until the apple gets soft.
  5. Set aside to cool and top with some liquid sweetener afterwards (optional).
Categories
Breakfast Recipes

Chickpeas and Oats Bake

chickpeas oatmeal
Makes 2 servings.

Look at those creamy baked oats! It makes for a great meal prepped breakfast, just double or triple the ingredients and split them into pack away containers. Me and my husband enjoyed ours outdoors after a nice walk in the forest. They were light and delicious, but also full of protein.

Ingredients:

  • 2 cups cooked chickpeas
  • 1 cup oat flakes
  • 2 bananas
  • 2 tbsp flax meal
  • 1 tsp cinnamon
  • 4 cups water/plant milk (I used water)
  • 2 handfuls of cherries

Instructions:

  1. Preheat the oven at 180 C/350 F.
  2. Mash the chickpeas (optional, I didn’t) for extra creaminess and chop 1.5 bananas.
  3. In a bowl, add the hot water/milk, oats, chickpeas, chopped banana, flax, cinnamon and 3/4 cherries, then mix and set aside to thicken for 10 minutes.
  4. Pour the mixture into one or two baking containers and top with the remaining banana and cherries.
  5. Bake for 15-20 minutes or until the top looks cooked.
  6. Set aside for 30 minutes to cool and thicken even more.

Notes:

  1. Cherries can be substituted with any fruit you have available. I would bake my next batch with frozen raspberries.
  2. You certainly don’t need to bake this. While baking will offer a more beautiful appearance and nicer texture, the microwave or stove top will also suffice when in a hurry.
  3. Experiment with the toppings: nuts and seeds are perfect for a bit of a crunch.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.