White Whole Wheat Mini Pancakes with Berry Compote
Pancakes, aren't they glorious? People love them as children all the way to adulthood and old age. They are simple, delicious, and customizable, whether you want fruits or nuts in the mix, or prefer using healthier ingredients than many store-bought mixers offer or what is served in restaurants. Sometimes, you want something quick, nutritious, and easy at home.
Here is a solution for you: use white whole wheat flour!
What is White Whole Wheat Flour?
Simply put, it is whole grain flour (so it has all the good bits stripped away in white or all-purpose flour, such as the germ, bran and endosperm) but is produced from white wheat. It is milder in flavour than the brownish, nutty cousin you may be more familiar with, but it can be used in the same way as white flour, just with more fiber, protein, healthy fat, vitamins and essential minerals. This is one of my go-to alternative grains for baking.
How to Make a Berry Compote for Pancakes
What is a compote? This can be confused with other methods and terms such as 'coulis'. Compote is French for mixture and is essentially fruits, chopped or whole in some form of sugar syrup, cooked down to a thick consistency where the fruit breaks down. Spices and other ingredients can be added to make it a standalone dessert, but it is also perfect for pancakes and can served as a substitute for syrup.
Need a pan to make your pancakes?
This 2-1 griddle and skillet is nonstick, durable, conducts the ideal amount of heat, and makes the perfect gift.
Whole Wheat Mini Pancakes with Berry Coulis
Ingredients
- 1 cup white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 teaspoons coconut sugar
- 1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut or vegetable oil
- 1 cup milk (dairy or non-dairy)
- 1/2 stick of butter
- 1 cup mixed berries
- 1 tablespoon peach preserves
- 1 teaspoon lemon juice (optional)
- 1/4 cup fruit juice or a mild carbonated liquid (I used Oillipop soda)
Instructions
- Put the flour, baking soda, baking powder, salt, sugar and spice together in a large bowl and whisk until incorporated.
- In a separate bowl, beat the egg, oil, vanilla and milk.
- Make a well in a large bowl and add the wet ingredients. Using a spatula, stir until just combined - do not overmix! It's fine to have lumps; you just want to ensure there aren't large deposits of dry flour. This method will help prevent tough pancakes.
- Add the butter on medium heat in a nonstick iron cast pan - about two tablespoons per batch. Use a cookie scoop or 1/4 cup to spoon the batter into the hot pan. Cook for about one minute or until you see bubbles on one side and a golden brown colour forms. Avoid overcrowding the pan to give your pancakes some room!
- Put your compote together. In a small nonstick pot, heat the berries and fruit juice for about two minutes or until the liquid has reduced by a third, then add the peach preserves. Cook for another minute, crushing the berries and adding more juice as needed to get to the desired consistency. The stirring will also help thicken the sauce, but try not to overcook and burn. Finish with the lemon juice, then take off the stovetop.
- Once the pancakes are ready to serve, you can pour the coulis directly, spooning out the large bits of fruit on each serving. Enjoy!
Nutrition Facts
Calories
628Fat (grams)
32 gSat. Fat (grams)
21 gCarbs (grams)
75 gSugar (grams)
26 gProtein (grams)
16 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Strawberry and Shortbread Parfait
This recipe is part of a six course brunch.
One of the simplest ways you can make your brunch table fancy is by serving yoghurt parfaits! They look so elegant and fresh and will seamlessly match the flowers and decor.
Strawberries are especially fitting for springtime brunch, I think. Most people are huge fans of strawberries and cream, and I also like strawberry shortcake AND shortbread biscuits in general. (Note that shortcake and shortbread are two different things, but similar enough to make a connection!). I decided to combine the strawberries with the shortbread and a sprinkle of chocolate Easter eggs to make things festive.
Using strawberry-flavoured yoghurt will help enhance the flavour, so I recommend that. For texture through the crunch, you can use toasted muesli or granola in addition to the rich, buttery shortbread.
Eat this for brunch or as a snack. The great thing about parfaits is that they are super customizable, so go at it!
Ingredients
2 cartons strawberry yoghurt (I used dairy-free from Silk)
1/2 cup strawberries, chopped into small pieces
4 shortbread biscuits (2 per serving, you can use more)
1/2 cup muesli or granola (1/4 cup per serving)
Whipped cream (optional)
Cadbury mini chocolate eggs (optional)
Instructions
Toast the muesli on a baking tray on broil (500F) for about 3-4 minutes; keep an eye on it! Set aside.
Prepare your mise en place - make sure your strawberries are cleaned, dried, and chopped. Crush your shortbread biscuits with a kitchen hammer - they can be as fine or as roughly chopped as you prefer.
In a parfait glass or appropriate glassware, start assembling your parfait. Layer the strawberries, followed by the toasted muesli, yoghurt, shortbread, and continue in that order until you get to the top.
Top with whipped cream, chocolate eggs, and extra strawberries, enjoy! This recipe serves two, so you can double up the quantities for more servings.
Kale and Spinach Shakshouka
This recipe is part of a six course brunch.
I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.
This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.
This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.
Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!
Ingredients
3 handfuls kale, chopped
1 handful spinach
1/2 large yellow onion, thinly sliced lengthwise
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons sherry
1 tablespoon Worchester sauce
1 tablespoon water
2 vegetable bouillons
2 tablespoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon harissa
2 tablespoons olive oil + extra
Parmesan cheese (I used vegan)
Feta cheese (optional)
Chilli flakes
Fresh parsley
Instructions
In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.
Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.
Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.
Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.
At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.
Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!
Gluten-Free Almond Coconut Funfetti Waffles
Even as an adult, funfetti rainbow sprinkles lift my spirits somehow! And I love the taste of vanilla birthday cake. Why not incorporate this into waffles, pancakes, French toast, and other morning baked goods at home?
These waffles are delicious! Part of that credit goes to the dose of excellent tasting protein powder from Unico (if you make these waffles to consume for daily protein intake or after a work out session, pay attention to the quality of your protein! Your waffles will taste better for it).
The waffles are gluten-free and vegan; I used almond milk, which gives them a mild, nutty undertone. The coconut milk helps make them even softer and adds a subtle sweetness, slightly nutty, tropical flavour.
Note on the chia seeds - the purpose is to help find and thicken your batter, but there are alternatives if you prefer, such as cornstarch and xanthan gum!
Ingredients
1 cup almond flour
1/2 cup coconut cream
3 eggs
Pinch of salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon Chia seeds + 1/2 teaspoon water (mixed until a paste forms)
2 tablespoons oil
1/2 cup protein powder (I used the birthday cake sachet from Unico - use “maxine20” to get 20% off!)
2-3 tablespoons funfetti rainbow sprinkles
*makes approx. 3 waffles
Instructions
In a medium-sized bowl, whisk the dry ingredients - flour, protein, powder, baking powder, and salt. Add the chia seeds mix.
In a separate bowl, whisk the eggs, vanilla, and oil. Add to the flour mix.
Gradually stir in the coconut cream, adding more or less until the batter is smooth (not too thin or thick). Stir in the sprinkles and let your batter stand for at least a minute.
Prepare your waffle maker, and use a 1/4 cup batter for each waffle.
Serve hot with almond milk whipped cream and maple syrup!
Overnight Oats Mango Parfait
A good breakfast or pre-workout snack always makes me feel better in the morning. Typically I eat my oats the traditional way, cooked over the stovetop with milk, water, cinnamon and nutmeg.
Overnight oats, however, are an even quicker way to have oats ready to eat when pressed for time or hurry. There is no need to warm the oats up either, but you can if you want to! The point of leaving them overnight is for them to absorb the milk and flavour. You will get a nice, smooth consistency similar to porridge.
I used old-fashioned rolled oats as that what I had in the pantry, but you'll want these over instant oats if possible, so the overnight oats maintain their integrity and don't end up soggy from the milk.
I took this a step further by transferring the oats to another container and building a parfait (which is a popular way to eat them) with more fruit and the same yoghurt mixed in before, but you can eat them as they are too!
Ingredients
2/3 cup old-fashioned rolled oats
1 teaspoon vanilla extract
1/4 cup fresh mango, chopped + extra for topping
2/3 cup almond milk (or milk of your choosing)
1 cup mango peach almond yogurt (I used two containers from Silk)
2 teaspoons maple syrup
1/2 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon chia seeds
Instructions
Directly in a mason jar, add all the ingredients (but use only 1/2 the yoghurt) and mix until evenly distributed. Place the jar on the fridge overnight. (This serving is for a single person - or two! - So double the recipe accordingly and use multiple jars).
The next morning, get a second jar for each serving when you are ready to build your parfait. Layer the fresh mango, the remaining yoghurt, scooping the oats from the first jar to the second. Finally, top with whipped cream and diced mango. Enjoy!
Macho Pea Tostada
Are you looking for a quick meal to start the day? Don't want to use eggs or avocado? I asked myself these questions and peas came to mind! Maybe it's the colour, but either way, I love peas.
One of my favourite sides at Nandos is their mashed peas. I decided to recreate them as best I could and make some tacos, but with texture! Hence, the change to tostada which are baked (or fried) tortillas.
Macho peas at Nandos are simply a mix of peas with chilli, mint, and parsley.
This is a great way to get a savoury bite without packing on the calories.
Ingredients
2 flour tortillas
Cooking oil spray
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon fresh mint, finely chopped
1/2 teaspoon garlic, minced
1/2 teaspoon dried chilli flakes
1 teaspoon olive oil
1/2 cup cooked peas (I just used canned)
Chopped nuts to garnish
Instructions
Spray your tortillas with cooking spray on each side and bake in a 400F oven for 5-7 minutes. Turn over to crispen both sides when the upward-facing side starts to puff up and brown.
Set aside a few peas to garnish, and mash the rest in a bowl with all the other ingredients.
Spread the peas on your tostadas, garnish with fresh mint, whole peas, chopped nuts and olive oil!
Baked Bean and Corn Breakfast Tacos with Harissa
You can use fresh ingredients or whatever you have available to repurpose and prevent food waste. After a cookout, for example, many of us have leftover vegetables or other sides, why not use them to make tacos in the morning?
Baked beans and sweet corn go seamlessly together, and I add some taco seasoning to bring the flavours together.
We all know tacos need a sauce to enhance the taste and add just one more element to bring them to the finish line. Most people also like a spicy kick to their food, but instead of drenching your tacos in hot sauce or going to pico de gallo route, make some harissa!
Harissa is a North African sauce that serves as a staple in most Tunisian kitchens where it originated. The chili paste has gained global popularity, and I certainly can't wait to try it in its most authentic form when I visit the region. I whipped up my quick version you can use, but there are several recipes available if it's something you want to understand better.
You'll be glad these tacos woke you up regardless!
Ingredients
1/3 cup baked beans
Pinch of salt
1/8 cup water
1/2 teaspoon black pepper
1 teaspoon Primal Palate taco seasoning
1/4 cup sweet corn
Handful of arugula or spring greens
2-3 corn tortillas, charred on the stove top
3 cherry tomatoes, sliced in half
1 tablespoon butter
Quick harissa:
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup chili powder
1/4 teaspoon cayenne pepper
2 tablespoons garlic, minced
1/2 teaspoon caraway seeds or dill
1 teaspoon mint (you may have a teabag if no dried spice)
1 teaspoon coriander
You can tweak the measurements to form the paste consistency you want.
Instructions
Heat the butter and toss the baked beans and corn in a saucepan with the salt, pepper, water and taco seasoning, cook for about 3 minutes.
Toast the flour tortillas directly over the gas stove to crispen then up. Brush lightly with the melted butter.
Prepare your harissa. Add the olive oil to a small saucepan and heat. Add the garlic and saute until golden, not burnt!
Take your pan off the heat and stir in your spices. (You can cook the spices for another minute if you like to bring our the flavours even more).
Assemble the tacos. You can do this as you like just lay the corn and baked beans, spring greens, and tomatoes on the tortillas. Top with your harissa as you see fit.
Berbere-Spiced Cherry Chocolate Oats
This sweet and spicy combo is brought to you by the wonderous breakfast vehicle the oatmeal bowl! I love them because they are versatile, rich in fiber, and you can have fun with the toppings as well as with infusions.
Africa is a vast continent with many cultures within it that take a lot of time and care to make their dishes, partly because cooking is a social event. However, that doesn't mean all the dishes are difficult and time-consuming. You can also borrow elements and apply them to all kinds of food.
On that note, I add berbere to the oatmeal, a seasoning I've made before. It's a spice blend that is a mainstay in Ethiopian cuisine. It's a complex, rich, seasoning that is typically used in savory dishes to add depth of flavour but can be applied to desserts as well. I decided to add it to an already known pair that works - cherry and chocolate!
The cocoa powder and spicy berbere blend together seamlessly, and with the added cherries and brown sugar. Try it out!
Ingredients
1/3 cup cherries, pitted and chopped
2 tablespoons cocoa powder
1 tablespoon brown sugar
1 1/2 teaspoons berbere spice (adjust according to preference)
1/2 teaspoon salt
1/2 cup oats
1 1/2 cups plant-based milk
1/2 cup water
Instructions
Add the dry oats and milk to a pot and bring to a boil.
Reduce heat, and mix in the sugar, salt, and chopped cherries.
As the oatmeal cooks, prepare the berbere spice blend.
Add the berbere to the pot with additional water. Simmer for until the oats are fully cooked, season to taste. Total cook time is around 10 minutes.
Serve with cherries, whipped cream, and syrup! Enough for two.
Gluten-Free Banana Waffles
Need a quick one for a weekend breakfast or brunch? Try these banana waffles! They are soft, light, fluffy, and guilt-free.
They’re great if you have ripe bananas you need to make use of, and you’ll only need about 3 tablespoons of gluten-free flour (like coconut, almond, or oat). The rest of the batter consists of eggs (or a replacement), coconut, pecans and spices. The pecans and coconut add some needed texture.
No need for a whole lot of the sugar! The coconut, syrup or honey on top will do the trick.
Ingredients
2 bananas
1/4 cup pecans
1/4 cup desiccated coconut (sweetened)
1 teaspoon vanilla
3 1/2 tablespoons coconut flour
3 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Instructions
Mash the bananas in a large bowl.
Add the eggs, spices, salt, baking soda and vanilla, whisk until evenly mixed.
Stir in the pecans and coconut.
Prepare your waffle maker and cook as normal.
Serve and garnish with syrup and whipped cream. Makes 2.
Salmon and Asparagus Omelette
A light breakfast can be an easy decision but sometimes tricky especially when you are seeking a healthy option. Applying the keto diet rules can help narrow down your options, and the omelette is a great vehicle for this. You can stuff or top it with vegetables, healthy fats like avocado, and protein like fish and poultry. This omelette is decked out with herbs and a dollop of coconut cream with a side of avocado, totally guilt-free and should give you a great energy boost. You can also make it if you feel hungry later on in the day.
Recipe: Beat 2 eggs with a tablespoon of coconut cream or sour cream, season with salt and pepper. Cook the eggs in a non-stick pan until most of the egg liquid is firm, topping with bits of cheese and 1/8 cup asparagus tips, then add 1/8 cup shredded salmon on one side (the side you are going to fold over). Fold and cook for another 1-2 minutes, top with fresh thyme and cilantro.
Blueberry Chocolate Oatmeal Bowl
Blueberries are a superfood offering a wide range of benefits including antioxidants. Oats are also rich in nutrients, containing an ideal amount of soluble fiber (which make you feel fuller for longer). Why not combine the two for a morning boost? The great thing about oatmeal bowls is that you can top them with whatever you like!
Recipe: On a stovetop, for about 5-7 minutes on medium heat, cook your rolled oats with 1 teaspoon cinnamon, 1/4 cup blueberries, 1/2 teaspoon nutmeg, 1 tablespoon brown sugar, 1/3 cup milk, and 1/3 cup water. Once oats are cooked, add about 1/3 cup or so of milk. Top with another 1/4 cup blueberries and other dried fruits, peanut butter, chocolate chips, and/or honey.
Sweet Potato Toast
Swap out bread with sweet potato for some healthier toast! 🍌🥑
Sweet potatoes are high in antioxidants which is one of the reasons they are considered a super food! 🍠
Papaya Oatmeal Bowl
Looking to infuse your overnight oats? Leave them mixed in fruit like papaya mixed with coconut milk, honey, and chia seeds.
Gluten-Free Chocolate Protein Pancakes
A constant battle that some of us face is getting to indulge on occasion while meeting our daily macro requirements. Pancakes are a great vehicle to meet some of your nutritional goals. You can add almost anything to your batter such as flax and chia seeds. This recipe is packed with protein and collagen which both help provide building blocks for your healthy skin, hair, nails, and muscles.
Recipe: Blend 1 cup rolled oats, 1 scoop collagen, 4 eggs, 1/3 cup sugar, 1 tsp. cinnamon, 2 bananas, and 1/4 cup cocoa. Combine until smooth and lumps are gone. Add 1/4 cup batter to the greased pan on medium-low heat. Cook until bubbles start to form, about 2 minutes, before flipping to the other stick. Stack on top of a paper towel. Once complete, transfer to plate and drizzled melted chocolate mixed with a bit of heavy cream. Garnish with fresh strawberries.
Peanut Butter, Blueberry and Banana Oatmeal
A number of people seem to have a problem oats/porridge with it but it's delicious!
You just have to prepare it right. Think of it like any other bowl you can decorate like a painting 🎨 it's rich in fiber and can keep you full for hours especially if you use high protein toppings.
They are considered the healthiest grain by many nutritionists, also high in vitamins and protein.
Peanut Butter and Jelly Toast
How is it that the combination of peanut butter and jelly is so good...💭 all under 300 calories at 285 too.
Recipe: Crunchy peanut butter, organic blueberry jam, and high fiber bread. Side of 1/2 banana for comfort 🍌🍌🍌
Mango Banana Smoothie
Did you know Americans consume more bananas than apples and oranges combined? They are commonly known for their potassium content (422mg/medium banana), which does many things including helping to maintain fluid levels in the body and regulating the movement of nutrients and waste products 🙏
Recipe: 🍌1 banana 1/2 cup frozen mangoes 1/2 cup frozen peaches 1 cup Greek yoghurt 1 scoop.
Pineapple Banana Smoothie
🍌🍍Pineapple Banana Smoothie never disappoints me. Have a great day y 'all!
👉 Recipe: 1 cup frozen pineapple 1/2 banana, 1 scoop whey protein, tbsp. collagen, 1 tbsp. MCT oil, and 1/2 cup almond milk.
Blueberry Avocado Toast
🥑🥑🥑 A superfood overload of avocado, flaxseed, and blueberries are the perfect serving.
Kiwi Spinach Smoothie
😊 You are what you eat. You get out what you put in and that applies to everything in life.
📷 Recipe: 2 handfuls spinach, 1/2 cup matcha almond milk, 1 tbsp milled flax, 1/2 apple, 1/2 banana and 1/2 avocado.