Breakfast Recipes Savory or sweet breakfast options are available to satisfy your cravings. In today’s post I am sharing with you some of the first recipes I remember cooking for breakfast with my mom. For the Pancakes I use Almond Flour since I always have some in the fridge from making Almond Milk. I had […]

Breakfast Recipes

Savory or sweet breakfast options are available to satisfy your cravings. In today’s post I am sharing with you some of the first recipes I remember cooking for breakfast with my mom.

For the Pancakes I use Almond Flour since I always have some in the fridge from making Almond Milk. I had to add an extra egg since it wasn’t holding together really well and one has to be patient when letting it cook over medium heat. Let it cook mostly on one side before flipping so you don’t run the risk of it breaking. You will start to see small holes appearing and you can touch the top and the batter will not stick to your finger, that is when it is perfect time to flip.

Almond Flour Pancakes

Serves 6

1 1/2 cups Almond Flour

1 tbsp Choco Chai Seasoning

2 Eggs (can substitute 1 tbsp ground chia soaked in 1/4 c water)

1 1/2 cups Milk (Almond, Cow, Soy, etc)

1 tsp Vanilla Extract

1 tbsp Baking Powder

1 pinch Salt

1 tbsp Raw Cane Sugar (Muscovado)

2 tbsps Butter or Coconut Butter

1/3 cup Maple Syrup

  1. Add all ingredients to a bowl except the butter and maple syrup.  Whisk until well combined. Add some of the butter to a sauté pan and pour in a ladle of batter. If your batter is too thick, add a little more milk until you get your desired consistency.
  2. Let cook on one side until you can flip easily with a spatula. Finish cooking the other side and add to a plate. Continue until you finish the batter. Top with maple syrup and Mango Berry Compote (recipe below).

French Toast

1 tbsp Choco Chai Seasoning

2 tbsps Muscavado Sugar

4 eggs

1/4 cup Milk of Choice

1 tsp Vanilla Extract

8 Slices Baguette, cut thick

2 tbsps Butter

1/3 cup Maple Syrup

  1. Add the choco chai seasoning, sugar, eggs, milk and vanilla into a bowl. Whisk until well combined.
  2. Butter a wide sauté pan over medium heat. Add the bread pieces into the batter, coat on both sides quickly and add to the pan. Cook until brown on both sides. Serve with Maple Syrup and Mango Berry Compote.

Mango Berry Compote

1 cup Frozen Mango, chopped

1 cup Frozen Berries, mixed

1 tsp Lemon juice

1 tbsp Muscavado Sugar (raw cane)

  1. Add all ingredients into a small sauce pot over medium heat. Let simmer for 5 minutes or until the berries are soft and bubbling.

I prefer frozen berries for breakfast compotes because they release water that turns into juice that soaks into the pancakes and french toast. Yum!

What other toppings do you like on your pancakes?

Share this recipe with your breakfast loving friends!


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