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Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

My favourite meal of the day has always been breakfast. The funny thing is, I rarely eat it. Working full time in London means waking up at ridiculous o’clock each morning, and rushing out the door so I don’t miss my train. By the time I finally get around to eating something it’s usually about 10am, and involves lukewarm soggy toast while I stare blankly at my computer screen. The fact that I rarely get to sit down and enjoy a nice breakfast makes it all the more special when I actually do get to.

My ideal breakfast always involves something sweet.  It’s what I grew up with back in Canada, and one of the things I miss the most in the UK.  Traditionally UK breakfasts aren’t sweet like that ones I grew up with, but finding pancakes, waffles or french toast on brunch menus is increasingly common. When I was a kid my favourite breakfast was homemade waffles with fresh strawberries and whipped cream. It’s still my favourite today, although it’s something I rarely have because let’s face it – they’re really not that good for you.

 

Coconut Banana Protein Pancakes

Lately I’ve been trying to find healthier breakfast options that still satisfy my sweet tooth.  I was thrilled to come across a recipe for healthy coconut banana protein pancakes from Becs at Lay The Table. They’re simple, naturally sweet, and surprisingly filling. They’re also dairy, gluten, wheat and sugar free!

I think my favourite thing about these pancakes was the Hey Boo Coconut Jam topping that Becs recommended to be put on top of the pancakes. Coconut jam!  Seriously, where has this been all my life? The coconut jam isn’t sugar free, but I figured a little sugar would be ok considering there’s none in the actual pancakes themselves.

Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

I scaled back the recipe and made a few changes, including the addition of some desiccated coconut because I absolutely love coconut. The more the better!

I’ve made these pancakes a few times now for my son and I, and we love them – especially with the coconut jam and some fresh berries on the side.

Coconut Banana Protein Pancakes

Yield: Makes 4 pancakes

Ingredients

  • 1 Banana
  • 1 Large Egg
  • 2 Tbsp Coconut Flour
  • 1 Tbsp Desiccated Coconut
  • 1 Tbsp Almond Milk (optional)
  • 1 tsp Gluten Free Baking Powder
  • 1 tsp Natvia Sweetener (or other sugar free alternative such as Splenda)
  • 1/4 tsp cinnamon

Instructions

  1. In a large measuring cup, combine all of the ingredients together using an electric hand blender until well combined. The batter will be thicker than normal pancake batter, but still spreadable. If you think it's too thick you can add a tablespoon of almond milk to thin it down a little.
  2. Pre-heat a non-stick pan on low - medium heat, and allow the batter to rest until the pan is hot.
  3. Coat the pan with non-stick cooking spray*, and pour 1/4 cup of batter onto the hot pan. Because the batter is thicker than normal pancake batter, use a small spatula or spoon to help spread it around in an even circle. Cover with a small pot lid to help seal in the heat and cook the pancake evenly.
  4. Once the pancake begins to turn an even golden brown colour flip it over to cook the other side. Replace the lid, and cover until golden brown on the bottom and cooked throughout.
  5. Repeat the above steps until all of the batter is used.
  6. Serve the pancakes with fresh fruit, coconut jam, lemon curd, or maple syrup.

Notes

* Coconut oil or butter can also be used, but I found my pancakes turned out best with the non-stick cooking spray

http://www.madewithpink.com/2015/04/coconut-banana-protein-pancakes/

Coconut Banana Protein Pancakes

Breakfast Club May Roundup

Last month marked the re-launch of Breakfast Club – the monthly linkup event originally started by Helen of Fuss Free Flavours which I now co-host with Sarah from Maison Cupcake. The great thing about Breakfast Club is that there’s no monthly theme to stick to, so you won’t be forced to blog about a full English, if you’re really craving eggs benny.

We had some fabulous entries in May which had me wishing there were more weekends in a month so I could try to make them all myself. Check them all out below if you need some inspiration for this month’s Breakfast Club, hosted by Sarah from Maison Cupcake.

May Breakfast Club Entries

May1_1

1.  Rhubarb Curd by Claire at Foodie Quine
2.  Sugar Free Almond & Sultana Breakfast Oatmeal by Margot at Coffee and Vanilla
3.  Shakshuka with Chickpeas by Sus at Rough Measures
4.  Drop Scones (Scotch Pancakes) by Coriander Queen

May2

5.  Vegan Berry Smoothie by Cotton Cloth Eco
6.  Gluten Free Belgian Waffles by Sarah at Maison Cupcake

May3

7.  Huevos Rancheros by Megan at Got To Be Gourmet
8.  Belvita Breakfast Yoghurt Parfaits by In The Playroom
9.  Chocolate Covered Alpin Swiss Muesli Bars by Elizabeth at Elizabeth’s Kitchen
10. Sugar Free & Gluten Free Lemon Poppyseed Waffles by Andrea at Made With Pink

The June edition of Breakfast Club is currently being hosted by Sarah over at Maison Cupcake. We’d love to see your breakfast recipes from this month!

 

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles

Ingredients

    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds

Instructions

    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).
http://www.madewithpink.com/2015/05/sugar-gluten-free-lemon-poppyseed-waffles/

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!

BreakfastClub_badge0230

This post has been commissioned by Natvia Sweetener.

Introducing Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!

Breakfast Club Blogger Link Up

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

I’ll be posting a recap of all the entries at the end of the month.

 Loading InLinkz ...

Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast, we want you to share it with us!

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up