Raspberry & Lime Buckwheat Pancakes

Raspberry & Lime Buckwheat Pancakes

Apple & Raspberry Buckwheat Pancakes

 

The inspiration for these Raspberry & Lime Buckwheat Pancakes came from a recipe I posted couple of weeks ago for these Apple & Cinnamon Donut Pancakes, which was the first fully vegan pancake recipe I’ve posted on Swoon Food.

I called them donut pancakes becasue they were so thick and fluffy, with an amazing melt-in-your-mouth cake-like texture, they reminded me of cake donuts!

They turned out so well that it got me really excited for all the new flavours of vegan pancakes I could now create.

So for these next vegan pancakes I wanted to create a recipe that didn’t require any egg substitutes such as flax eggs or apple sauce, but with an equally soft and fluffy texture as the apple & cinnamon donut pancakes. Possible? 

 

 

Apple & Raspberry Buckwheat Pancakes

 

I also happened to have to a jar of Raglan Coconut Yoghurt’s raspberry & lime coconut yoghurt in my fridge and with a lime tree laden with new season limes which were just begging to be made into pancakes together!

If you haven’t tried the raspberry and lime combo yet, it’s a must! The zestiness of lime combines with the tanginess of fresh raspberries so well, it’s almost as if they were always meant to be eaten together.

I also added some frozen raspberries to the pancake mix to ensure both flavours really came through. Frozen raspberries do make these pancakes a little trickier to flip, but if you break up the raspberries before mixing them in, they’re less likely to cause the pancakes to stick to the pan.

 

 

Apple & Raspberry Buckwheat Pancakes

 

Serve these raspberry & lime buckwheat pancakes hot with a drizzle of maple syrup, a dollop of your favourite coconut yoghurt and a sprinkling of freeze dried raspberries if you’re feeling fancy.

Most of the time these pancakes barely make it to the plate long enough to add toppings…they’re just too good straight from the pan!

If you do happen to be left with leftovers, these pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted. And if you make a double batch a great tip is to put half in the freezer and your future self will thank you later!

When you make these Raspberry & Lime Buckwheat Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

RASPBERRY & LIME BUCKWHEAT PANCAKES

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
120g Raglan raspberry & lime coconut yoghurt (or any fruit flavoured youghurt of your choice)
80g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
150g plant milk
zest & juice of 1 lime
1 cup fresh or frozen raspberries

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
Raglan raspberry & lime coconut yoghurt
fresh and/or freeze dried raspberries

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients (except the raspberries) in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s too thick that it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
Add the raspberries, if using frozen break them up into smaller pieces so they don’t stick to the pan.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly becasue of the berries.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with coconut yoghurt, fresh and/or freeze dried raspberries.

 

Apple & Raspberry Buckwheat Pancakes

 

Raspberry Coconut Breakfast Ice Pops

Raspberry Coconut Breakfast Ice Pops

Raspberry Coconut Breakfast Ice Pops

 

I bought an ice pop mould about a year ago on Amazon, but truth be told, I’ve barely used it.

I could blame the fact our freezer’s always too full, but I think the actual reason is our kitchen is so lacking in storage that the ice pop mould has spent most of it’s life at the bottom of a container bin, and as the saying goes, out of sight out of mind.

Now that we’re in the middle of a deliciously hot summer though, and seeing so many delicious ice pops on pinterest,  I had an idea while making my morning smoothie. 

Whenever I get a bit heavy handed with the frozen berries or ice, I end up with quite a thick, frozen smoothie and often think how delicious it would be frozen into an ice pop – so that’s exactly what I did.

 

Raspberry Coconut Breakfast Ice Pops

 

For this recipe I created a really simple raspberry coconut smoothie and poured it over a layer of coconut yoghurt in the ice pop mould. When the ice blocks are half set add granola to the tops (or bottom once they’re in your hands) to create breakfast on a stick!

Of course, get as creative as you like with these breakfast pops. I kept the smoothie really simple so that it could equally be eaten as a snack or dessert. But feel free to add more fruits like mango or banana, maybe sneak in some greens, hemp protein, nut butters, adaptogenic powders, or anything else you’d usually add to your morning smoothie!

 

 

If you do add granola though, it can pick up a freezer taste fairly quickly so be sure to store the ice pops in a sealed container – or eat them asap!

If you make these breakfast ice pops, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

 

Raspberry Coconut Breakfast Ice Pops

 

raspberry coconut breakfast ice pops with granola

Makes: 10
Prep time: 30 minutes

You will need an ice pop mould (available on amazon) and wooden ice pop sticks.

Raspberry smoothie:

1 1/4 cup frozen raspberries
1 1/4 cup drinking coconut milk
4 ice cubes
2 Tbsp coconut yoghurt

To assemble:

1 cup coconut yoghurt
1 cup granola of choice (I used a paleo, grain free granola)

Prepare the ice pop mould by placing a spoonful of coconut yoghurt into the bottom of each ice pop well.

Make the raspberry smoothie by blending all the ingredients together in a high speed blender.

Pour the raspberry smoothie into each well, leaving 1/2 cm space at the top (for the granola). If the yoghurt swirls up that’s great as it creates a pretty marbled effect.

Place the ice pop mould into the freezer to set up for 10 minutes or so while you clean up.

After 10 minutes, take the ice pop mould out of the freezer and add granola to the top of each pop, followed by the lid and a stick.

Return to the freezer and allow the pops to freeze solid. To remove the breakfast pops from the mould, warm the underside of the mould under warm water and then gently ease the ice pops out when you feel them start to loosen.

These raspberry coconut breakfast ice pops will keep for 1 month in the freezer.

 

Raspberry Coconut Breakfast Ice Pops

 

 

Pumpkin Pie Granola

Pumpkin Pie Granola

Pumpkin Pie Granola

 

I got the brilliant idea for this Pumpkin Pie Granola recipe came from a lovely attendee at one of the food workshops I held earlier this year.

I used my Crunchy Maple Banana Granola as a topping for a chia pudding recipe I demonstrated, and everyone commented on what a great idea it was to use banana as the whole food sweetener for the granola.

At the end of the workshop a lovely lady came up to tell me she used pumpkin to sweeten her granola and it was so good she often ate it straight as a trail mix!

Ever since that fortunate evening I’ve been meaning to try out the idea, but it wasn’t until I saw all the Halloween pumpkins about recently that it occurred to me a pumpkin pie spiced granola would be pretty fabulous!

This granola recipe is reminiscent of a mildly spiced, slightly healthier version of a pumpkin pie. Because it’s sweetened with pumpkin and only a small amount of pure maple syrup, it’s not an overly sweet granola and the sweetness will vary depending on the type of pumpkin you use. I chose to use a butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and when pureed it gives a nice smooth texture.

By using pumpkin puree to sweeten this granola you gain the benefits of the inherent antioxidants and vitamins present in this humble vegetable.

Pumpkins contain high amounts of vitamins A and C, which are great for eye health, skin and immunity. They’re rich in carotenoids which gives them their orange colour, and particularly beta-carotene which also converts to vitamin A in the body. They’re also a great source of fibre and potassium.

So when combined with oats, coconut, cashews and pecans, this granola makes for a very nourishing breakfast!

Serve this pumpkin pie granola with your choice of milk (I’m loving Little Islands drinking coconut milk at the moment) and a generous dollop of yoghurt (check out Raglan Coconut Yoghurt for THE best coconut yoghurt I have tasted to date!).

This granola is also great as a topping for fruit or ice cream, or simply eaten by the handful like a trail mix. 

Enjoy!

 

Pumpkin Pie Granola

Pumpkin Pie Granola

Makes: 1 large jar / approximately 6 cups
Prep time: 30 minutes  Bake time: 1 hour

2 cups cooked pumpkin puree
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp allspice
1 tsp cloves
1/2 tsp himalayan pink salt
3 cups oats
2 cups coconut thread
1 cup cashews
1/2 cup pecans
1/2 cup pumpkin seeds

To make the pumpkin puree, preheat your oven to 180ºC fan bake. Cut the pumpkin into quarters (leaving the skin on) and place on a baking sheet. Spread a little coconut oil over the flesh and place in the centre of the oven to cook for approximately 30 minutes.

The pumpkin is cooked when you can easily cut the flesh with a butter knife. Remove the pumpkin from the oven and leave to cool for 10 minutes. Turn the oven down to 150ºC fan bake.  When the pumpkin is cool enough to handle, you should find the pumpkin skin easily peels away from the flesh. Either use a hand masher or food processor to puree the pumpkin flesh.

Measure 2 cups of pumpkin puree and combine it with the maple syrup, spices, salt and melted coconut oil. This can either be done in a bowl by hand or in a food processor. You’re aiming for a smooth spiced pumpkin paste.

In a large bowl combine the oats, coconut, cashews, pecans and pumpkin seeds. Add the spiced pumpkin paste and the best way to combine it all is to roll up your sleeves and use clean hands to rub it all together in the same way you would make a crumble topping or scones. Aim to rub all the pumpkin paste into the oat mix so that the mixture resembles a chunky crumble topping.

Spread the pumpkin pie granola onto lined baking trays and place in the oven for approximately 40 minutes. When opening the oven beware of escaping steam from the pumpkin as it continues to cook. Check occasionally and stir if it looks like the edge areas are cooking faster.

The granola is ready when it has turned a yellow golden brown and started to crunch up. It may still be a little soft when you remove it from the oven but should crunch up on cooling. If not, simply return to the oven for another 10 minutes or so.

Store the pumpkin pie granola in airtight containers in your pantry for up to a month.

 

Pumpkin Pie Granola

Crunchy Maple Banana Granola

Crunchy Maple Banana Granola

Crunchy Maple Banana Granola

 

This crunchy maple banana granola has fast become a pantry staple in our house. Up until recently we mainly ate store bought granola or gluten free muesli, as I’d finally found two brands that had little or no added unrefined sugar, were super tasty, and of course very convenient.

Whilst browsing various health food blogs one day however, I came across quite a few recipes for granola sweetened predominantly with banana. The idea of a crunchy, lightly spiced, banana granola sounded super delicious, yet refreshingly healthy at the same time. Plus what also appealed was all the recipes were very quick and easy to make by simply combining all the ingredients and baking them in the oven.

 Crunchy Maple Banana Granola

 

After trying out a couple of these recipes I found they tasted amazing straight out of the oven, but went soft as soon as they cooled. I concluded this could either be due to the method of cooking or a combination of too much moisture from the banana and coconut. Perhaps these recipes intended to produce soft style granolas, but to me the definition of a good granola is that it should stay crunchy right until you spoon it into your mouth.

So never one to turn away a cooking challenge, I decided to come up with my own version that still had a lovely banana flavour but stayed crunchy for as long as it’s shelf life.

 

 

 Crunchy Maple Banana Granola 

 

The recipe below is my winning version and produces a granola that has a lovely mild banana flavour, a little bit of spice and a lot of crunch. It bakes at a lower temperature for about an hour as this allows the moisture from the banana to be released while still retaining the flavour. The maple syrup caramelises without burning and you are left with a nice crunchy texture.

Feel free to play around with the amount of spice, and substitute whatever nuts and seeds you prefer. One thing to note is this granola is made with oats so it’s not gluten free, if you are looking for a gluten free granola check out this oat free maple and cinnamon buckwheat granola recipe instead. Hope you enjoy this granola recipe and even better if it becomes a party staple of yours too!

 

Crunchy Maple Banana Granola

 

Crunchy Maple Banana Granola

Makes: 1 large jar
Prep time: 10 minutes Cook time: 1 hour

3 cups of oats
1 cup of coconut thread
1/4 cup of pumpkin seeds
1/2 cup of pecans
1/2 cup of almonds
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/4 tsp sea salt
1 very ripe banana
1/4 cup pure maple syrup

 

Preheat the oven to 140ºC fan bake and line two baking trays with baking paper or sheets.

Combine the oats, coconut, pumpkin seeds, pecans, almonds, ginger, cinnamon and salt in a large mixing bowl. Mash the banana well and combine with the maple syrup. Add the banana mixture to the dry ingredients and mix well, with either a spoon or your hands. Spread the mixture evenly over both trays and bake in the oven for approximately 1 hour, stirring occasionally, until the nuts are lightly toasted and the mixture is an even caramelised colour.

Remove from the oven and allow the granola to cool on the trays. When cold store in airtight containers in the pantry. To serve, combine with your choice of milk or nut milk and whatever fresh fruit you have in season.

This is also a great breakfast on the run, just pop it into a jar, top with milk, fruit and yoghurt and you’re ready to go!

 

Crunchy Maple Banana Granola 

Chia Bircher with Fresh Raspberry Coulis and Tropical Fruit

Chia Bircher with Fresh Raspberry Coulis and Tropical Fruit

Chia Bircher with Fresh Raspberry Coulis

 

Making chia puddings for breakfast is something I have only recently discovered, but wish I’d started sooner! After seeing them on a number of café menus and in various magazines, I eventually gave them a try and was amazed at just how delicious they were. Chia seeds are magic little things that absorb liquid before your eyes, making them very fast to prepare and also rather fun. They are very mildly flavoured (if at all) so the flavour comes from the liquid or whatever toppings you use, making the possibilities endless!

Chia seeds also happen to be a nutritional powerhouse full of protein, minerals and essential omega 3 and 6 oils, making them the perfect breakfast food. I love them so much I actually tried to take one with me on our 7am flight the other week thinking it would be a much better breakfast option than what they offer on the plane, only to have it confiscated at customs. According to the officer it came into the liquid category, however I’m not so sure. If you have tried chia pudding, I’m sure you’ll agree that you definitely have to eat it with a spoon!

When thinking of new combinations for this fabulous new breakfast of ours, I decided adding oats would be a genius idea thus turning them into chia birchers. I thought I might have invented this new combination but on googling, turns out many people had got there before me. I’m not surprised, as it’s such a great combination.

These chia birchers require no cooking, simply stir the chia seeds and milk together and leave for 30 minutes to allow the liquid to be absorbed. The raspberry layer is simply frozen organic raspberries blended in a food processor with a little water and pure maple syrup. It is great layered in between the bircher as well as drizzled over the top. Finish with whatever fresh fruit you have in season, I used kiwifruit, banana and strawberries for the ones in the photos. And lastly, for a bit of crunch I add a spoonful of granola.

As these chia birchers are so easy and quick to prepare I often make them the night before so they are ready to go in the morning however, they are just as easy to prepare in the morning if you have a little more time. If you need your breakfast on the go, simply make them in a jar with a lid and you’re sorted. If oats aren’t your thing, simply leave them out and reduce the milk quantity by 1/2 cup. Equally you can adjust the consistency of the bircher by increasing or decreasing the milk quantity. Enjoy!  

Any comments or questions about this chia bircher recipe?

Leave me a comment below, I love to hear from you!


 

Chia Bircher with Tropical Fruit and Granola

Makes: 2 large or 4 small servings
Prep time: 10 minutes Chilling time: 30 minutes

2 1/2 cups fresh almond milk (or milk of your choice)
1/2 cup oats
1/4 cup chia seeds (white or black)
1 Tbsp pure maple syrup
1/4 tsp cinnamon
Raspberry coulis (see recipe below)
Fresh fruit to serve e.g. kiwifruit, banana, strawberries

 

Place chia seeds, oats and cinnamon in a bowl and stir with a whisk to combine. Add the almond milk and agave and stir with a whisk for a few minutes until well combined and the chia has started to swell. Cover and place in the fridge for 30 minutes. This allows the chia seeds and oats to absorb the milk. When the chia bircher mixture is ready removed from the fridge and give another good stir with the whisk to ensure no lumps.
Place a layer of chia bircher on the bottom of each jar/glass, spoon on some raspberry coulis, follow with another layer of chia bircher and finally a little more raspberry coulis. At this point you can cover the chia birchers and place them back into the fridge until you are ready to serve e.g. overnight.
When ready to serve, top the chia bircher’s with sliced fresh fruit of your choice, e.g. kiwifruit, banana, strawberries and a little grainola if you like a bit of crunch.
Keep covered in the fridge until ready to eat, these will last 2-3 days.

Fresh Raspberry Coulis

1 1/2 cups frozen raspberries
1 Tbsp filtered water
2 Tbsp pure maple syrup

Place all ingredients in a food processor or blender and blend until smooth, scraping down the sides as you go.

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