MORNING MATCHA PANCAKES (GF & V)

Hearty, just a touch of sweet, and easy to make breakfast for guests or save for leftover snacking–and enough of an energizer to satisfy, but not overdo!  

MEET MY MATCHA MORNING PANCAKES!

20170520_183635INGREDIENTS:

1/2 cup unsweetened macadamia milk (almond or coconut also works)

1 Tblspn flax/chia “egg” or 1 pasture-raised hen egg

1/4 cup buckwheat flour & 2 Tblspn coconut flour

1 Tblspn Lakanto Matcha powder & 1 tsp pure matcha

1/2 tsp baking powder & 1/8 tsp xantham gum

2 tsp apple cider vinegar & 2 Tblspn fresh mashed apple without peel

1/2 tsp vanilla paste

dash of Ceylon Cinnamon and Himalayan pink salt

coconut oil or walnut oil to panfry

options: Lakanto brand maple syrup , almond butter, 1 Tblspn Maca powder, & various nuts and fruits as toppings

WHAT TO DO: 20170520_181340

1-Combine all dry ingredients

2- Mix dairy-free milk of choice with apple cider vinegar and let sit.  Do the same with your flax/chia egg.  1 Tblspon + 1 tsp of chia in 4 Tblspns of water and let gel.

3- Add wet to dry ingredients and stir until just mixed, adding in smidge more of your milk it too thick.  Add your choice of egg, too.

4- This will make 5 thin or 4 thick pancakes, so divide and fry as you prefer.  Walnut oil makes it taste more buttery and a touch sweet-nutty and the coconut oil was less sweet to me.

5- Fry and flip until lightly golden brown.. no more than 5 minutes depending on your heat.

6- Add your toppings to the stack of green yummies and serve!

NOTE:  Lakanto’s mix for Matcha has a sweeter note, so balance the taste per your palate and switch the ratio of plain matcha with Lakanto’s drinkable matcha mix.

Also, the version with the hen egg turned out more fluffy and the vegan version tasted more sweet to me.  Almond butter is a winner on both!

EGGY BRUNCH FOR TWO

It’s rare that a lazy weekend day actually happens, but this is a good recipe on hand to have for those days.  Perfect for breakfast in bed for your special someone or just to make for your special self! 🙂

This took me 10 minutes to assemble and 3o minutes of oven time…and then some minor cleanup, so this goodie will make you look like a fab foodie at-home chef with ease and little time investment.

INGREDIENTS:

1 ripe avocado halved

8 slices of prosciutto (nitrate free, please)

shredded goat cheese (or your preference)

Eggs from your farmers market (organic or sustainably sourced)

salt and pepper to taste

garnish of choice

hot sauce for kick

WHAT TO DO:

If you have silicone cups as I have pictured here, line them with prosciutto so they make a little cup. Sprinkle some cheese at the bottom and then crack your egg to fill the cup. If you prefer, use baking muffin tins instead of silicone and grease them slightly.

Repeat with your halved avocado.  Sprinkle more cheese on top of all the egg holders to create a nice browned topping from the baking process.

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This level of “runny” took 22 minutes.

For the prosciutto option, bake at 375 degrees for 22-25 minutes depending on how your guest likes their egg (runny or firmer).  The avocado may take longer.  I used a Reed avocado and it took 3o minutes to get the egg moderately cooked and runny how I like it.

After taking out of the over, season to taste and garnish as you feel inspired!wp-1474845330433.jpg

This is so satisfying for vegetarians and meat-lovers alike!

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