During the working week, starting the day off with a healthy, filling breakfast is a must for me! Of course, it also needs to be something that doesn’t take too long! Here, I’ve shared my favourite breakfasts for weekday mornings…
Oatmeal/Porridge – topped with fresh blueberries, cinnamon and Manuka honey. Particularly nice on a cold, winter’s morning!
Tropical Smoothie – made with banana, frozen mango cubes, plain or Greek yogurt, protein powder (I use vanilla whey), almond milk, chia seeds, whole rolled oats. You can add honey for extra sweetness, if desired!
Gluten-Free Dairy-Free Pancakes – if you have a little more time than usual. You can even make the batter the night before and cook them in the morning to save time!
Ingredients; 2 cups (246g) GF flour (I used half plain GF flour and half coconut flour) 2 tsp GF baking powder 1/2 tsp GF baking/bicarb soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (248g) Dairy-Free yogurt (I used ‘Alpro soya plain with coconut’) 1 and 1/4 cups Dairy-Free coconut milk 1 tbsp soft light brown sugar 2 large eggs 1 tsp pure vanilla extract 3 tbsp melted coconut oil or canola oil or vegetable oil
In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
In another bowl, whisk yogurt, milk, eggs, and vanilla together. Whisk in oil. Pour wet ingredients into the dry ingredients and gently whisk to combine.
Heat a griddle or skillet over a medium heat. I find if you have a good-quality non-stick skillet, you don’t really need to grease it. I usually cook about 3 pancakes at a time and use about 1/4 cup batter for each one.
Serve pancakes immediately with toppings of choice. I like either honey or maple syrup and then some fresh fruit!