Cinnamon Buckwheat Pancakes with Blueberry Syrup and Caramelized Bananas

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An update on an old blog recipe from 2014! These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown coloured sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer.
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Ingredients:

• 2 ripe bananas
• 1 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1 egg
• 1 cup buckwheat flour
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 tbsp cinnamon
• pinch salt
• coconut oil, ghee, or avocado oil for frying
• 1 cup blueberries
• 2 tbsp pure maple syrup

Directions:

1. Mash one banana in a bowl with a fork until minimal chunks remain. Add almond milk, vanilla, and egg. Whisk until combined.

2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, cinnamon, and salt.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. Place batter aside.

4.For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5.Preheat skillet on medium heat with about a tbsp of oil. Ladle desired amount of batter in the skillet and using the back of your spoon, form into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for another 30 seconds. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. While the pancakes are cooking, place blueberries and maple syrup in a small saucepan. Bring to a boil then reduce to a simmer and allow to cook until until blueberries have bursted and cooked down, approx. 6-7 minutes.
Buckwheat Pancakes

Baked Breakfast Apple (GF + Refined Sugar Free)

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Fall is finally here! Well… sorta. It is still quite warm here in Montreal and I am getting impatient as I long for warm sweaters and comfort foods. This recipe is a great ease into the new season as it uses seasonal fruits spiced with fall classics. Growing up my mom always made baked apples for dessert. As I was creating a menu for a client this week, I realized how easily this traditional dessert could be a great fall breakfast. My favourite honey crisp apples are in season and I love incorporating them into all of my recipes. So with only 3 ingredients, you can have the best refined sugar free apples you’ve ever had. This recipe is for 9 apples so if you want to make less just cut the recipe in half. I will note that these stay amazing in your fridge all week for a super easy grab and go breakfast. With the added granola, they remind me of a apple crumble. Hope you love it. Don’t forget to share your versions of my recipes on Instagram or Facebook!
XO
Jen
Healthy Baked Apples

Ingredients:

• 8-9 honeycrisp apples (or any baking apple)
• 1/4 cup maple syrup (I like dark amber)
• 1 tsp cinnamon
• avocado/olive oil spray OR melted coconut oil or ghee
• boiling water

Directions:

1. Preheat oven to 375 degrees.

2. Wash and core your apples and place them in a baking dish. Lightly spray or coat your apples with oil.

3. In a small bowl, mix your cinnamon and maple syrup. Using a brush, coat your apples with the mixture making sure to get on the inside of the apple. Fill your baking dish with boiling water about 1/4 of the way up the apples (about a 1/2 inch).

4. Bake for 45 minutes or until tender. Serve with goddess granola or your granola of your choice and coconut yogurt.

Healthy Baked Apples

Strawberry Oat Cake

Healthy Strawberry Oat Cake
Strawberry season is in full swing (at least here in Montreal) and I knew I had to highlight this delicious fruit in the best way possible. The strawberries are so sweet and flavourful this time of year, I can’t wait to make jams, smoothies and more of this cake! I always give tips and tricks on my Instagram story (you can follow by clicking the icon above!) and this weeks was about buying seasonal fruits and freezing them yourself for smoothies, baked goods etc.. throughout the off season. This is a much cheaper option and you get to support local farms.

This cake is super moist and crumbly- and perfectly sweet from the strawberries and coconut sugar. The flours are simple oat and almond making it a delicious breakfast option. Serve alone or with whipped coconut or your favourite dairy free yogurt. Hope you love it!
Strawberry Oat Cake

Ingredients:

• 1 cup chopped strawberries (quartered), + extra for sprinkling over top
• 1 1/3 cup gluten free oat flour
• 1/2 cup almond flour or meal
• 1/3 cup gluten free oats (+ extra for sprinkling)
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 eggs
• 2/3 cup + 2 tbsp almond milk
• 1/3 cup coconut oil, melted and cooled

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

2. Scatter strawberries evenly in the loaf pan.

3. In a large bowl, mix together the oat flour, almond flour, oats, salt, baking powder, coconut sugar and cinnamon.

4. In a separate medium bowl, whisk together the vanilla extract, eggs, almond milk and coconut oil.

5. Add wet ingredients all at once into the dry. Mix until well combined and pour into loaf pan.

6. Bake for 40 minutes or until top is golden. *If you are using a toothpick to check doneness, remember the strawberries will remain wet, so try and find a spot thats strawberry free to check the cake itself!

7. Allow to cool completely before cutting! I like to store mine in the refrigerator.
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