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. …
Happy Autumn! I love this time of year, time to rock the big jumpers and snuggly coats, buy huge pumpkins and relish the comfort of home baking again. No better way to kick off baking season than with one of my favourite recipes, BAGELS! …
Blackberry season is in full swing here. Muffins are always in season though, right? That’s why I had to make these seasonal sweets extra special with my fave vegan magic, aquafaba. Aquafaba is the brine from a tin of chickpeas, and when whipped it creates a beautiful fluffy egg substitute, just like egg whites for meringue. I’ve used it a lot in waffles lately, but I’m really enjoying trying it in baked recipes too. Next time you open a tin of chickpeas, save the brine! You can also make your own if you soak and cook your chickpeas at home.
Feel free to sub the flours for gluten free, a good all purpose gluten free would work well. I used a combination of plain and rye flour in these, I really love the flavour of rye flour.
These are refined sugar free, favouring coconut sugar over traditional cane sugar. I haven’t used white sugar in what feels like years now and to be honest, I don’t miss it at all. Coconut sugar adds just the right amount of sweetness without overpowering the flavour of blackberries. I like to enjoy a muffin with my cup of coffee for breakfast, so I prefer them to be naturally sweetened. I like to sprinkle a little coconut sugar over before baking to give them deliciously crackly muffin top. I’ve also added cinnamon and a little lemon zest, which just brings these muffins to life.
I’d love to hear what you think if you make them, or if you did anything differently. Please comment below or take a snap and tag me on Instagram! I always love to see your creations.
- 1.5 cup plain flour
- 1 cup rye flour
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- pinch salt
- 2 tsp cinnamon
- 5 tbsp aquafaba
- ½ cup oil, coconut, rapeseed or avocado
- 1 cup coconut sugar plus 4 tbsp, for topping
- ¾ cup almond mylk
- 1 tsp vanilla
- 2 cups blackberries
- Preheat oven to 180•c. Line a muffin tin with paper cases or coat with oil.
- Add all dry ingredients to a large mixing bowl and stir well.
- In a well cleaned medium bowl, add aquafaba and whisk with an electric whisk until frothy and foamy, for about 3 minutes. Add in the oil slowly whilst whisking, followed by the sugar. Whisk through almond mylk and vanilla and everything into the dry mix. Use a wooden spoon to combine and mix until just combined, it's okay if there are some lumps.
- In a small bowl, mash ¼ cup of blackberries to a pulp. Add to the batter and fold through the remaining blackberries, holding some back for topping.
- Fill lined muffin in with the batter and top with blackberries and a few tbsp of coconut sugar.
- Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes before removing. Enjoy right away or cool completely before storing in an airtight container. Will keep for two days, but best eaten when fresh.
It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential! …
The cherry obsession continues. This time in the form of a creamy cherry cheesecake ice cream. This has to be one of my favourites yet, rich and sweet with a beautiful cherry compote ripple. …
Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.
I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.
Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.
I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.
I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.
Hope April has treated you well, babes!
- ¼ cup chia seeds
- 1 cup nut mylk of choice
- 1 tsp vanilla extract or ½ tsp vanilla bean paste
- ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
- 1-2 tbsp organic beetroot powder
- ½ lemon, juiced
- 1 mandarin, juiced
- 2 avocados
- 4 tbsp maple syrup
- Figs and fresh berries, for toppings (optional)
- Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
- Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
- To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).
I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!…