Sweet Potato Pancakes

They are, as the title suggests, "sweet", even with the addition of sweet potato. Pancakes with an Autumnal flavour twist… me likey. Almost makes up for the cold… ALMOST. (I'm a summer girl but I don't mind autumn flavours, they can be so delicious… but I think I may like mango and ice cream more… and the heat. I can eat sweet potato pancakes in summer and be warm on the inside and outside simultaneously, universe!) 

Ingredients: 

1/2 cup buckwheat flour (or 1/4 cup buckwheat and 1/4 cup brown rice flour)

1 tsp baking powder 

1 tbsp maca powder (optional but recommended, I use this one ) 

1/2 cup steamed and mashed sweet potato (peeled before cooked) 

1 tbsp vanilla essence 

2 flax eggs (2 tbsp flax to 6 tbsp water, left in fridge overnight) 

1 mashed very ripe banana

1/2 cup plantbased milk 

Plantbased protein powder, optional (I use Rawr Energy vanilla in this recipe) 

Cinnamon and nutmeg, to taste 

Method: 

In a bowl combine all the dry ingredients and mix to combine. At the same time, chop your peeled sweet potato into chunks and steam it until soft. Then, put it through the blender until smooth. Put in bowl with dry ingredients and add mashed banana, flax eggs and milk. 

Heat a non-stick pan with your oil of choice (I love coconut oil) over medium heat, and one by one cook your pancakes until all cooked. Stack em up, and destroy them! It's easier than you think, especially if you add all your favourite toppings. I like Peanut butter, Dried figs, cacao nibs and coconut chips plus banana and berries. But be prepared for a large portion, that's the only way I'll eat my pancakes. Hehe. 

Sweet Potato Choc Chip Pancakes

Okay. I think the name of these explains it itself. Like, what more could you want in life? Sweet potato IS life.

These were so moist and sweet and delicious and ugh just give them a go will you? You won't regret it I promise.

Pictured: Sweet Potato Chocolate Chip pancakes topped with coconut PB, Square Bar Chunks, Blend Co, Banana, Blackberries and Raspberries. 

Ingredients: 

1/2 cup buckwheat flour 

1 tsp baking powder 

1 tbsp maca powder (optional but recommended, I use this one ) 

1/2 cup steamed and mashed sweet potato (peeled before cooked) 

1 tbsp vanilla essence 

2 flax eggs (2 tbsp flax to 6 tbsp water, left in fridge overnight) 

1 mashed very ripe banana

1/2 cup plantbased milk 

Cinnamon, to taste 

Method: 

In a bowl combine all the dry ingredients and mix to combine. At the same time, chop your peeled sweet potato into chunks and steam it until soft. Then, put it through the blender until smooth. Put in bowl with dry ingredients and add mashed banana, flax eggs and milk. 

Heat a non-stick pan with your oil of choice (I love coconut oil) over medium heat, and one by one cook your pancakes until all cooked. Stack em up, and destroy them! It's easier than you think, especially if you add all your favourite toppings. But be prepared for a large portion, that's the only way I'll eat my pancakes. Hehe. 

Organic Burst Black Friday sales here, but only until Monday!

Lemon Poppyseed Pancakes

So fresh… so fruity… so perfect for the 38 degree and humid as heck day in Sydney on Sunday! Phwoar.

These really hit the spot though and as much as I love a decadent stack of 'cakes, fresh and fruity is so fineeeeee with me. Mmmhmmm.

Ingredients: 

About 1/4 cup buckwheat flour (plus a little extra) and just under 1/4 cup of brown rice flour (making half a cup in total of flour)

1 tsp baking powder 

1 tbsp baobab powder (Not necessary but recommended, baobab is such a wonderful superfood, so fresh and fruity! I use this one) 

1 banana, ripe and mashed 

2 flax eggs, left overnight in the fridge if possible (makes a better consistency) 

1/2 cup plantbased milk (or a little less, add as you feel) 

Juice of 1/2 a lemon 

1 tbsp of poppyseeds 

Vanilla essence, if you like 

Method: 

Mix the dry ingredients together to combine (flours, baking powder, superfood powders etc.) and then add the dry ingredients to the dry mix and stir all to combine (adding now banana, "eggs", milk, lemon juice, poppyseeds and vanilla essence). Now you are ready to cook! 

In a small pan heat coconut oil over medium heat until the pan is hot/ ready to cook. Cook pancakes one by one (turning over to cook on both sides before removing) until all are cooked and serve with whatever your heart desires! 

Pumpkin Pie Pancakes

Autumn flavours are some of the best I reckon. So delicious, so spiced and warming and yet fruity and delicious and decadent? It's got it all going on. Winner.

And I swore I didn't like pumpkin… but I realised I do. A lot. I love pumpkin. I'm a pumpkin bumpkin if you will. And especially in pancakes (and in my cake, which the recipe for is also on this blog). But these pancakes… woah man. Also another fun way to get some vegetables in even before lunch ;) What more could you want really?

Ingredients: 

1/2 cup buckwheat flour (the density of this flour alone works well with the pumpkin and the other liquids) 

1 tsp baking powder/ soda 

1 tbsp maca powder (optional but I love maca as it has many nutritional and health benefits, I use this one) 

1/4 cup pumpkin puree (I made it myself, just by steaming some pumpkin and popping through the blender until a nice puree consistency) 

2 flax eggs, preferably left overnight 

1/2 cup of plantbased milk (I used almond milk) 

1 banana, ripe and mashed 

Spices of choice (I used vanilla, cinnamon and nutmeg but if you have pumpkin spice that would be great) 

Method: Mix flour, baking powder and maca powder in a bowl until well combined. Then add your wet ingredients (puree, mashed banana, spices, milk, flax eggs) and mix in with dry ingredients until your mixture is a nice thick consistency (don't over-mix). 

Heat a small pan with coconut oil (my favourite) and then cook the pancakes one by one. Make sure the pan is hot enough before beginning, otherwise the first one is always a bit of a fail anyway (just saying… my first one rarely makes it to the plate because I say it was a draft and eat it… a lot of my pancakes end up that way actually… woops) 

When you have cooked them all, serve them up and add your favourite toppings (I ate mine with coyo yoghurt, banana, raspberry chia jam, blend co, strawberries and diced red apple… delicious and lots of fall flavours in there mmm) 

Enjoy poppets! 

Sticky Date/ Banoffee Baked Quinoa Porridge

Oh yep. This was damn delicious. The end. We all lived happily ever after. (But seriously this was really good, it must be my love of dates and bananas and maca… but baked into a pudding like decadent hug like warm deliciousness )

Ingredients: 

1 cup of quinoa flakes (approximately, you can really use as much as you like, just make sure the liquid amount is the same) 

1 cup of almond milk (or any milk, I like almond though, again up to you on portion size but quinoa flakes to milk must be the same, and extra milk if required) 

1 very ripe banana, mashed (I used a biggggggg one) 

1 tablespoon vanilla essence 

1 tablespoon of cinnamon 

Maca powder (optional but I really find it makes it that caramel-y Banoffee flavour we want here, I use this one)

A couple of dates, seed removed and roughly chopped (as many as you like)

Pre-heat your oven to 180-200 degrees Celsius. Place the quinoa flakes and almond milk in a bowl together and combine well and allow to soak for 10 minutes or so. In the meantime, get your dates ready and mash your banana. After the time has elapsed, combine the soaked porridge with the mashed banana, vanilla, cinnamon, maca and stir the chopped dates through so it's all combined well. Pour the mixture into a ramekin and bake for approximately 20 minutes, or until golden brown on the top. 

I topped mine with fresh banana, strawberries, dessicated coconut, tahini and chopped dark chocolate. You can add things before baking or like me, after baking, up to you! Go crazy with it. And enjoy <3 

Pumpkin Streusel Cake with Maple Syrup Glaze

I'm just going to leave this recipe here… in hopes you find it and make it and eat it all and then you can tell me what a great friend I am (hehe) 

 Ingredients: 

Cake:

2 cups gluten free all purpose flour (I used Orgran)

3 teaspoons of baking powder

½ teaspoon salt

Approximately 2 tablespoons of cinnamon and 2 tablespoons of nutmeg (but you could add ginger and all spice or any other spice you wanted to if you have them, that’s just all I had)

1 teaspoon apple cider vinegar

1 cup dairy free milk of choice (I used almond- coconut milk)

1 cup pumpkin puree (how I made mine: steamed some cubed pumpkin in the microwave, and then put it through my food processor until a puree consistency)

½ cup raw sugar/ coconut sugar (you could use coconut sugar, I will try it with that next time!)

½ cup oil, both coconut oil and olive oil work (I used olive oil because I like the flavor it gives a cake)

Streusel layer:

½ cup raw sugar/ coconut sugar

¾ cup gluten free all purpose flour (I used Orgran)

5 tablespoons non-dairy margarine, at room temperature (I heated mine in the microwave for just a little bit, so it was warm-ish but not melting)

1 teaspoon ground cinnamon, approximately

½ cup of roughly chopped pecans (up to you if you want to swap the nut around, you can use walnuts if you wanted to!)

Maple glaze:

½ cup icing sugar, sifted well

2 teaspoons non-dairy milk (I used almond-coconut milk)

½ teaspoon maple syrup

Oil, to grease cake tin

Cake tin (I used a round 20cm one, but you can make it any shape you wanted to really, or into muffins! Muffins could be fun hehe)

Method:

Preheat your oven to 180 degrees Celsius. Grease your cake tin (or muffin tray) with oil of choice (I used spray on coconut oil for an easy solution).

First, make the streusel layer. In a bowl, combine the sifted flour, brown sugar, cinnamon, and chopped pecans, until well mixed through. Then, add your room temperature dairy free margarine (I used nuttelex) with your fingers combine all ingredients until it creates a crumble/ crumb. Set aside for now, and get going with the cake-y part!

Chop your pumpkin into cubes and in a steaming dish (or on the stove) steam your pumpkin until quite soft. Then, add it to your food processer and process until smooth.

In a bowl combine flour, baking powder, salt and spices and mix well. In a small bowl, whisk the dairy free milk and the apple cider vinegar together and leave to “curdle”. Finally, add the pumpkin, sugar and oil to the dry mixture as well as the curdled milk, and stir to combine. The mixture will be quite thick, so do not over mix.

In your greased cake tin, lay half the cake mixture down evenly, and then top with about half the streusel mixture. Then, as best you can, evenly spread out the remaining cake mixture and then crumble the last of the streusel on top of that.

The cake will need to bake for approximately 50 minutes, or until you can stick a knife in the center and it comes out clean or relatively so (I find it’s a moist cake anyway). When it is cooked through, remove from the oven and allow to cool for at least 15 minutes or so, or until it’s relatively cool to the touch.

When it is cool, you can make the maple glaze! In a small bowl, combine the icing sugar, milk and maple syrup well until it has formed a smooth runny mixture. Drizzle over the top of the cake, and then you’re done. You have one of the most delicious cakes I have ever eaten right in front of you (and that’s not testament to my cooking because I’m not even that good, the cake is honestly heavenly).

I warn you, if people see or hear about you making it, they will want to come over. So if you want it all to yourself, I suggest locking your doors and closing your blinds hehe, otherwise you will have visitors! But honestly, what is cake without someone to enjoy it? Share it around and celebrate deliciousness together J

Let me know if you make it, would love to hear your opinion on it!