Another marvellous morning, another bangin’ breakfast…
This morning I woke up thinking it was bright – looked at my phone it was 6.10am. I hadn’t set my alarm. Whoops! Luckily, the only real reason I get up early is to make something delicious for breakfast…
So, what do you do when you’re running late? Make pancakes, OF COURSE!
I would also like to say a HUGE thank you to everyone who has donated to the World Food Programme so far – I am honestly so thankful for you helping me support this great cause. If you missed it – check out my post —-> CLICK HERE and you can still donate too!
In fact, because I had such an overwhelming response I bumped up my goal to $750 – one of my friends Greg, who by the way donated a whopping $100 (!!) suggested the more money I get the faster I have to run… yeah, not really sure about that one Geggy!
Huge shout-outs to everyone else too – Lukey, Lisey, Bernie, Russ Dawg, Lisa S, Lyndell, Ash and My Mumma! Also a big thank you to Swell Coffee for their generous donation. These guys taught me everything I know about coffee!
At the start of the year I decided to cut down on sugar, in particular refined sugar. It’s the new thing everyone is apparently doing – so I thought I’d get on board. But in all seriousness, I had issues with sugar ESPECIALLY chocolate.
I was that kid you could find at the party firmly planted next to the lolly bowl with a pile of chocolate wrappers under my feet. Once I started, I found it almost impossible to stop. I couldn’t have just one or two pieces of chocolate or a few lollies. I was never really satisfied. So I quit!
Now don’t get me wrong, I still enjoy a good dessert – like this one that Lise, Osc and I had the other night. You cannot say no to sticky date! But, I am finding it easier to say no or stop at just a little bit of chocolate.
I’m really enjoying the challenge of trying to create healthier baked goods and desserts too – there have definitely been some failures!! Like this one time I tried to make a sugar free carrot cake with stevia – OH MY GOD. It was like diet coke in a cake.
Yeah, that one didn’t make the blog!
Luckily though, this one’s a winner so please do try it. Even if you’re not living the sugar free life – I know you’ll still enjoy this! It’s dessert for breakfast people!
Topped with banana and an ooey, gooey ganache… need I say more?!
The bits and pieces
1/4 C buckwheat flour
4 tbsp milk of choice
1 tsp apple cider vinegar
1 organic free range eggy (omit for vegan version and replace with 1tbsp chia seeds+ 3 tbsp water)
1 tbsp rice malt syrup
1 tsp cinnamon
1 tbsp psyllium husk
1 tsp baking powder
1 tsp organic vanilla extract
For the ganache
1 tbsp cocoa powder
1 tbsp rice malt syrup
2 tbsp boiling water
1 tbsp coconut oil
1 tbsp peanut butter
1/2 banana, sliced – to serve
shredded coconut, for garnish
In a mixing bowl add milk and vinegar and leave sit for 5 minutes.
Add egg, rice malt syrup, vanilla and cinnamon. Combine well.
Add flour to wet mix and psyllium husks. Stir until combined – ensuring not to over mix! You don’t want your pancakes to be tough!!
Heat frypan over medium – high heat and add coconut oil. Distribute 5 even heapings of mix in pan and cook for 5 minutes before flipping. Cook for another 3-4 minutes.
While these are cooking add ingredients for ganache into a small bowl and mix well.
Drizzle with pancakes with ganache.
Serve with slices of banana and shredded coconut.