I’m back! It’s been a long time since I posted here, thank you for checking in. I’ve had a baby in the time I’ve been away, so I hope you’ll forgive me for being absent. Now he’s almost one and I have a fabulous baby sitter giving me a hand each day so I’m looking forward to getting back into the swing of things and creating delicious vegan recipes again.…
Breakfast parfaits are one of my favourite things to eat. They’re simple to make, flexible, delicious and nutritious! I love to make breakfast a special occasion and a pretty parfait always gets my day off to a happy start. These nourishing chia parfaits are made up of layers of coconut chia pudding, spinach and pineapple smoothie, dairy free yoghurt and topped with a sugar free coconut whip. Totally refined sugar free, gluten free and no bananas! …
Oatmeal season is here and I’m loving every minute. A hot, creamy bowl of oats is one of the most comforting, cosy breakfasts in the world they never get old. I’m snuggling up with a bowl and giant cup of coffee every morning. As apple season is in full swing, it seemed only right to create an Autumnal twist on my porridge with this classic, spiced apple pie oats! …
Do you like pancakes? How about tropical fruits? If so, this recipe is for you! I’ve been trying to give all of my recipes a summery twist to celebrate this special season. These golden coconut pancakes with tropical fruits are my current favourite. Gluten free, dairy free and they pack a whole heap of tropical island vibes.
Salted caramel. One of those flavours that almost instantly makes my mouth water. I’m usually too impatient to wait until after dinner for my sweet fix, so I love dessert flavoured breakfast bowls. These salted caramel smoothie bowls taste heavenly and I can’t wait to share this recipe with you! They only take a couple of minutes to prepare and are fuelling me through my busy days at the minute….
Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day….
There’s a couple of milkshake shops in my city and for years I’ve walked by them, glancing longingly at the extensive menu and wishing they’d have a change of heart and decide to go dairy free. You can get pretty much any sweet or chocolate you can think of blended up with ice cream or ice cold milk. As tempting as they look, I can’t stomach dairy or huge amounts of sugar any more, so I decided to create these super easy, delicious and secretly nutritous cookie dough milkshakes! …
If you’re following me on Instagram, you’ll have noticed I’m having a bit of a pancake moment. No longer just for the weekend, I’m whipping them up on the regular. It still feels like winter here at the minute and smoothie bowls just aren’t cutting it. I want something quick and nourishing for breakfast, but it has to be warm and sweet! Enter these simple and satisfying blueberry almond pancakes.
I used to love pancakes when I was little. Sprinkled with lemon and sugar, they were such a rare treat. I’m making up for lost time by making countless variations these past few weeks, and continuing on my mission to become a Pro at breakfast. This year I’ve linked up with Provamel for their Pro campaign, which is all about encouraging people to make positive choices when it comes to food and drink. This means being Pro 100% plant-based, Pro organic and Pro ethically sourced products that respect our environment – and it couldn’t be easier with their delicious range of plant-based drinks and alternatives to yogurt!
After a few attempts with different ingredients, I’ve struck pancake gold! Sweetened with only blueberries, cinnamon and banana and fluffed up with sparkling water, these may be my favourite pancakes yet. They’re studded with blueberries – naturally, I had to add blueberries on top and layer them up with drizzles of almond butter. Blueberry, cinnamon and almond butter is one of my favourite flavour combinations ever – my mouth is watering just thinking about it.
The base mix is made with Provamel Almond Unsweetened drink, which is organic, sugars free … and absolutely delicious! The almonds are sourced from the EU – I try and avoid buying things from the other side of the planet whenever possible to reduce my carbon footprint – another plus for Provamel.
It’s great to see more ethically sourced, organic options in the supermarket now, I firmly believe that we all have the power to creative a positive change for the future if we make small changes to how we shop. Having a carton of Provamel Almond Unsweetened drink in my fridge is super handy and saves me time in the morning. Plus it contains no sugars, which means I can feel a little better about that small drizzle of maple syrup!
This recipe is pretty flexible, so if you don’t have sparkling water, just add more Provamel Almond Unsweetened. No blueberries? Just sub any other berry or leave them out. If gluten-free is your thing, I’ve included a gluten-free option below, although they won’t be quite as fluffy.
I’m in heaven eating these blueberry almond dreams for breakfast. They’re fluffy, banana infused, naturally sweet and hearty enough to keep you going until lunch. You can even make the batter ahead of time and enjoy pancakes in a jiffy throughout the week (breakfast Pro style). If you cook up too many, just reheat them in a dry pan or toaster. They only take 15 mins to prep and by the end of it you’ll have a towering mound of delicious fluffy pancakes, ready to be demolished.
If you try this recipe, I’d love to hear from you. Leave a comment below, rate it or take a snap and tag me on Instagram @bos.kitchen so I can drool over your towering stack of pancakes!
Happy pancaking, friends!
- 1.5 cup flour or plain g/f flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- ½ cup sparkling water
- 1 cup Provamel almond drink
- 1 large ripe banana
- 1 tsp vanilla extract
- ½ cup blueberries
- 1 tbsp coconut oil
- 2 tbsp almond butter
- ½ cup blueberries
- In a large bowl, mix flour, baking powder and cinnamon.
- Mash banana with a fork in a small bowl until smooth. Add to flour mix along with sparkling water and vanilla. Stir well with a wooden spoon, then slowly add in the almond drink until quite thick but pourable. The batter should drop slowly off the spoon.
- Fold through the blueberries.
- Heat up a small non stick frying pan to a medium heat with a little coconut oil. Pour in ¼ cup batter per pancake, flipping when bubbles appear. Keep cooked pancakes warm in a low oven until ready to serve. Layer up with almond butter and top with blueberries.
Are dark, gloomy Mondays getting you down? Has your New Year’s resolution to prep a beautiful breakfast each day already fallen by the wayside? Well, I’m delighted to announce that this year I’ll be partnering with Provamel with the aim of helping you to make positive food and drink choices – this means being Pro 100% plant-based, Pro organic and Pro ethically sourced products that respect our environment.
Hello, friends! How’s 2018 treating you so far? Time is flying here and I’m thrilled to say this is my first month as a full time food blogger, I’ve finally given up the day job! It’s been a hot minute since I updated the blog, but I’m back with a simple, delicious savoury recipe for you. Perfect for anybody who is trying Veganuary or having a bit of a health kick, it’s free of any animal products, gluten or sugar and packed with protein. …