Like most people, I like to indulge in a big, hearty breakfast on the weekends. With a little extra time in the morning, it’s fun to leisurely wake up and whip up something a little more elaborate in the kitchen. But in reality, who has time for that?

Let’s be honest, most weekends are often just as packed with activities and even if they’re not, most people’s idea of a relaxing Saturday or Sunday morning isn’t slaving over a hot stove. That’s why I love breakfasts that feel elaborate and gourmet but are actually super quick and simple.

One of my favourite go-to’s is Shakshouka but sometimes you want something a little sweeter. 

That’s why I love with this pancake recipe. Not only are they light, fluffy and delicious; they also tick all the important components of a nutritious breakfast: FAT, FIBRE and PROTEIN.

By incorporating healthy fats like coconut oil and nut/seed butters, fibre from fruits like apples and berries and protein from the eggs, you’ll be satisfied and fuller for longer.

They’re also perfect for breakfast guests since they’re gluten-free and dairy-free and just sweet enough to please even the most demanding sweet tooth. 

Breakfast Pancakes
Makes 6 pancakes

Ingredients

3/4 cup gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1)
1 teaspoon cinnamon
1/4 tsp baking soda
1/2 cup non-dairy milk
2 eggs
1/4 cup melted coconut oil (plus 1 tbsp for frying)

Toppings:
Almond Butter (or nut/seed butter of your choice)
Fresh fruit of your choice (I like diced gala apples and blueberries)

Instructions

  1. Mix flour, cinnamon and baking powder together in a bowl and set aside.
  2. In a separate bowl, add eggs and whisk lightly. Then add milk and melted coconut oil. Whisk again until combined.
  3. Slowly add dry ingredients to wet, whisking to combine into a smooth batter.
  4. Preheat pan to medium heat and add 2 teaspoons of coconut oil.
  5. Pour batter into pan making 2-3 pancakes depending on the size of your pan.
  6. Flip once the pancakes start to brown on the bottom.
  7. Add a little more coconut oil and repeat with remaining batter.
  8. Enjoy with almond butter and chopped fruit.

NOTE: These pancakes get hard if they are stored in the fridge. Be sure to reheat before eating and they will become soft and fluffy again.