Ingredients (2 serving)
- ½ cup (120 ml) unsweetened almond milk
- 1 teaspoon cream of tartar
- 2 teaspoons flaxseed meal
- 2 tablespoons (30 ml) water
- 1 cup (112 g) quinoa flour
- ½ cup (123 g) pumpkin purée
- 2 tablespoons (30 ml) pumpkin pie spice (for homemade pumpkin pie spice, mix ½ teaspoon ground cinnamon, 1⁄8 teaspoon ground cloves, ¼ teaspoon ground ginger, and 1⁄8 teaspoon ground nutmeg)
- 2 tablespoons (30 ml) extra-virgin coconut oil
- 1 tablespoon (15 ml) vanilla extract
- Coconut oil cooking spray, for greasing
- 8-ounce (237g) container vegan cream cheese
- 2 tablespoons (30 ml) date syrup
- Sprinkle of ground nutmeg and cinnamon
- Dash of vanilla extract
1. In a small cup, combine the almond milk and cream of tartar and set aside.
2. To make flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.
3. In a medium mixing bowl, mix together the quinoa flour, pumpkin purée, pumpkin pie spice, coconut oil, vanilla extract, and the flax “egg.”
4. Spray a medium frying pan or griddle pan with the cooking spray and heat over medium heat. Add the almond milk mixture to the mixing bowl and thoroughly mix. Pour 2 tablespoons of the mixture into the pan and cook for 3 to 5 minutes, or until bubbles start to form and the edges begin to crisp. Flip and cook for another 30 seconds, and then transfer to a serving plate. Repeat with the remaining mixture.
5. To make the filling, if using, combine all the filling ingredients in a stand mixer and beat until smooth and creamy. To serve, I love making silver dollar pancakes and stacking them with layers of the filling in between.
Coconut Pancakes wih Papaya and Macadamia Butter
Ingredients (MAKES 4/SERVE 2)
FOR THE PAPAYA COMPÔTE:
- 1 large papaya, halved, deseeded and cut into cubes
- 2 tsp agave syrup
FOR THE NUT BUTTER:
- 100g (? cup) macadamia nuts
- 30g (2 tbsp) salted butter, soft
FOR THE PANCAKES:
- 270ml (scant 1¼ cups) skimmed milk
- ¼ tsp xanthan gum
- 100g (scant 1 cup) coconut flour
- 3 large eggs
- 50ml (scant ¼ cup) coconut milk
- 1 tsp gluten-free baking powder
- 2 tsp vegetable oil, for frying
1. Put the cubed papaya and the agave syrup in a small pan and cook for 3–4 minutes over a medium heat until broken down. Transfer to a jar and allow to cool; keep this compôte in the fridge for up to 3 days.
2. Use a hand-held blender and a beaker to blitz the nuts and butter together. This nut butter can be stored in a jar in the fridge for up to 2 weeks.
3. Next, again using a hand-held blender and a beaker, blitz 120ml (½ cup) of the milk with the xanthan gum – what you want is something quite light and fluffy.
4. In a large bowl, put the coconut flour, eggs, coconut milk, baking powder and the rest of the milk. Mix well then fold in the milk–xanthan mixture.
5. Preheat a non-stick frying pan (skillet) over a low heat. Add 1 teaspoon of the oil and smear around the pan using some kitchen paper (paper towels). Add 1 tablespoon of the batter (or 2 separate tablespoons if your pan is big enough) to the pan and spread a little with the back of a spoon to about 8cm/3¼in. Cook for 2–3 minutes on each side; be gentle when flipping them over. These pancakes take a little longer than normal pancakes to cook, so the heat needs to be a touch lower so they don’t colour too quickly. Add the rest of the oil after you have cooked half of the pancakes. These pancakes are best served warm, so as you’ll be making batches keep them in a warm oven as you go. To serve a portion, stack 2 pancakes on a plate with half the papaya compôte. and top with a quenelle of nut butter, or layer up if you like.
Spinach Smoothie Pancakes with Homemade Hazelnut spread and strawberries
- 125g buckwheat flour
- 1 large egg
- 1/4 teaspoon fine salt
- 300ml lactose- or dairy-free milk of choice
- 2 big handfuls of spinach
- 1 tbsp coconut oil
- Hazelnut and pecan spread
- 300g strawberries, hulled and sliced
1. Place the buckwheat flour, egg, salt, milk and spinach in a blender and whizz until smooth.
2. Refrigerate the batter for 20 minutes.
3. Heat a large non-stick frying pan over a high heat and add a little coconut oil. Pour a large ladleful of the mixture and tilt the pan, spreading the mixture out to a circle. Cook for 2–3 minutes, until golden and then flip over and cook for another minute.
4. When the crêpe has darkened in colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the
Serve with hazelnut spread and sliced strawberries.
For the Chocolate Spread
- 210g hazelnuts and pecans, roasted
- 4 tbsp cacao or cocoa powder
- 1/4 tsp sea salt
- 120ml almond milk
- 80ml maple syrup
- 1 tbsp pure vanilla extract
- 1 tbsp coconut oil
1. Add the nuts, cacao and salt into a food processor and pulse until starting
to form a paste.
2. Continue to blend and drizzle in the milk, maple syrup, vanilla and coconut oil. Once deliciously smooth and creamy, spoon into a sterilised airtight jar and pop it in the fridge. Keeps for 3–4 days.
These flour-free pancakes deliver a protein-packed breakfast, thanks to one scoop of protein powder, real pumpkin and oats. Add egg whites and baking powder and they’re ready for lift-off.
- 1 scoop Protein powder
- 1/2 cup Pumpkin (not pumpkin pie filling)
- 1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
- 1/2 tsp Baking powder
- 2 Egg whites
- 1/2 cup Oats
- 1/2 cup + 2 tbs water
- 3-5 pkts Stevia (or 1/2-1 tbs sweetener of choice)
1. Put all of the ingredients in a blender and blend until smooth!
2. Meanwhile, heat a nonstick pan coated with coconut oil over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!
Jamie Lloyd, Fitness Writer
Award Winning Fit Pro, International Best Selling Author, British Kettlebell Champion
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Pancakes with Carob and Vanilla Cream
Ingredients (serve 8-10)
- 70 g quinoa flakes or flour
- 2 tablespoons amaranth flour
- 2 teaspoons gluten-free baking powder
- pinch of salt
- 2 teaspoons instant coffee powder
- 1–11Ž2 tablespoons raw cacao powder
- 1 banana, ripe
- 2 teaspoons coconut oil, plus extra for frying
- 1 tablespoon maple syrup or sweetener of choice
- 2 egg whites
- 250 ml milk (dairy or plant-based alternative)
- coconut oil, for frying
- 250 g low-fat Greek yoghurt or soy yoghurt
- 1 tablespoon maple syrup or sweetener of choice
- 1 tablespoon carob powder
- 1 vanilla bean, seeds scraped
- 1 tablespoon puffed quinoa
- 1 tablespoon cacao nibs
- 2 fresh figs
- Mixed berries
1. For the pancakes, add the quinoa flakes or flour into a bowl along with the amaranth flour, baking powder, salt, instant coffee powder and raw cacao powder, and stir until well combined.
2. Peel and slice the banana into another bowl, mash it with a fork and add the remaining ingredients. Stir until well combined. Add the wet mixture to the dry mixture and stir to a thickish batter that easily falls off the spoon. If that’s not the case, add another splash of milk and stir again. Let it stand for at least 10 minutes.
3. For the carob cream, put all the ingredients into a bowl, stir until well combined and cool in the fridge.
4. In a large frying pan, heat up some coconut oil on a medium heat. To make pancakes 10–12 cm (4–5 in) in diameter, drop 1 tablespoon of batter for each pancake into the pan and fry for 1–2 minutes until golden brown and bubbles form. Flip and fry on the other side until golden brown. Transfer to a plate.
5. Either serve the pancakes separately with the carob cream and toppings or make a pancake stack by spreading a spoon of carob cream on to every pancake and layering them up. Garnish with puffed quinoa, cacao nibs, figs and fresh fruit.
Raw Banana Pancakes
This is a raw, light take on the small American pancake that we all love. When stacked with layers of coconut yoghurt and berries, you will feel like you've had a sumptuous weekend treat.
Ingredients (12 pancakes)
- 2 tbsp flax seed
- 50g (1/2 cup) pecans
- 30g (1/4 cup) buckwheat flour
- 1 banana
- 125ml (1/2 cup) almond milk
- 1/4 tsp ground cinnamon
- pinch of Himalayan salt
- coconut yoghurt and fresh berries, to serve
1. Preheat the oven to no higher than 42C or to its lowest temperature.
2. Grind the flax seed in a high-powered food processor until fine like flour, then transfer it to a bowl and stir in 3 tablespoons of water. Leave for 10-15 mins to swell and turn into an egg substitute.
3. Grind the pecans in the clean food processor until they are fine like flour, add in the rest of the ingredients except for the yoghurt and berries and blend until the mixture becomes slightly runny, a little less wet than your usual pancake batter. Place large spoonfuls of the batter onto a plate or baking tray lined with baking paper and smooth into round pancake shapes.
4. Place in the oven for roughly 1 hour, or until the tops of the pancakes look dried out. Cover the pancakes with another sheet of baking paper and flip the paper over so that the dried tops are now facing down. Leave in the oven to dehydrate for a further 30 minute - 1 hour or until the bases of the pancakes (now flipped to the top) are dry enough for you to peel off the baking paper. If they are dry, take them out of the oven and let them cool on the side before stacking with coconut yoghurt and berries.