[box] While we are off enjoying some sun and sand, I thought I’d share with you guys some guest posts from some of my favorite bloggers out there. Some you’ll recognize, some you might not. Either way, they are all fantastically talented!
First up I’m sharing a post from my friend from across the pond, Michelle. She is a talented recipe developer and food photographer and says adorable things like “yoghurt” and “favourite”. Hope you love this delicious recipe she has to offer! I can’t wait to whip up some of these pancakes myself.
See you next week. Maybe. I can’t promise I’m ever coming back.
Take it away, Michelle![/box]
First of all let me say it is an absolute honour to have been asked to write a guest post in Cassie’s absence! Whenever someone asks you to write a guest post it’s completely flattering, however when a blogger you’ve been following puts forward the proposition it makes it all that much more special!
My name’s Michelle a.k.a Peachy Palate, a healthy living food blogger, truly eating my way to a healthy happy life! Rather than potentially boring you with the finer details of my past I’ll get to the good stuff….though should you want to know more I’d be happy to have you come visit the blog!
Breakfast is by far my favourite meal of the day, the sweeter and more indulgent the better. I live for the weekend mornings when I have the time to whip up batches of pancakes and overnight oat parfaits…the thing is, though they are completely indulgent, they’re also wheat free, vegan and healthy! The inspiration behind many of my breakfasts comes from my favourite and classic puddings/desserts/cakes and all over sweet treats!
When I hit on a good combination I tend to run with it for a bit, switching it up and creating equally indulgent breakfasts that are easily transportable during the week seen as I’m in work from 7am every morning. One of my favourite breakfast medleys of all time has got to be chocolate and banana…who wouldn’t be a in a good mood after having had chocolate for breakfast right!?! The only hurdle for me was the fact that I’ve had a phobia of bananas since about the age of 6….but I was determined to recondition my taste buds! Come hell or high water I was going to fall in love with bananas…
It all started with some vegan carob chip banana bread…a medium loaf and mini loaves. They went down so well I felt positively inspired to create a few wonderful breakfasts using the same primary ingredients…
First up was the banana filled smoothie…
Then came the baked oats…
Followed by one of the best vegan overnight oats parfaits ever to pass my lips! Plain soy yoghurt was turned instantly chocolaty by whipping in some dark cocoa powder…absolute heaven! Chocolate banana and mango overnight oats parfait topped with pecans, chocolate chips and coconut.
And last but definitely not least, the star of the post and one of my all time favourite stacks of vegan pancakes..
Vegan Banana Buckwheat Pancakes with all the trimmings! I went all out and whipped up a quick vegan caramel sauce to drizzle on top. A breakfast good enough to serve up as a dessert! What feels like many years ago now I’d more often than not skip on breakfast and if I did partake it was usually nothing more than a piece of fruit processed cereal bar with little substance…god how far I’ve come! I’m also well and truly over my banana phobia and have fallen madly deeply.
Vegan Banana Pie Buckwheat Pancakes
Good enough to serve up for dessert, healthy enough to enjoy for breakfast!
Serves 1 (5 small pancakes)
- 60g (1/2 cup) buckwheat flour
- 125ml (1/2 cup) soy milk
- 1/2 medium banana mashed/pureed
- 1/2 tsp baking powder
- 1/2 tbsp tsp soy margarine
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tsp soy milk
- 1 tsp vanilla extract
- 2 tbsp plain soy yoghurt
- 1 tbsp dark chocolate chips (vegan friendly, most dark chocolates over 75%
- 1 tsp desiccated coconut
- Other half of banana (sliced and grilled for 3-5 minutes)
Blend together all pancake ingredients and set to one side. Add all toffee sauce ingredient’s to a pan over a medium heat, whisking
continuously until the soy margarine has melt and the sugar dissolved. Continue to heat over a low heat for 5 minutes. Add 1/4 cup (60ml) measures, or 1/5 of the pancake batter in to a nonstick pan sprayed with a little light cooking oil (I made two at a time
and keep warm beside the grill while my bananas got a grilling!) Serve bananas piled high topped with soy yoghurt, some of the grilled banana, and coconut. Drizzle the with some of your toffee sauce to serve.[/box]