Sunday mornings: there is a reason so many songs are written about them. They are my favourite time of the week: work is over, errands are done, and I have an entire day to fill with my heart’s desire!
My heart’s desire often includes a good brunch. Keeping with the lazy Sunday theme, my Pancakes with Peaches and Berries are made with natural and preferably organic pre-packaged mixes. For the pancakes, I prefer Coyote, which pre-mixes the flour, baking powder, baking soda and salt. For the fruit, I prefer PC Organics frozen berry mixes, and I add fresh stone fruits (peaches, plums, nectarines, apricots) when in season. When working with frozen fruit, berry mixes tend to thaw out more evenly.
Serves 2. Prep time: 10 minutes; Cooking time: 15 minutes
- 1/2 cup pancake mix
- 1/2 cup almond milk (or water)
- 1 egg
- 1/2 scoop unflavoured protein powder (optional)
- 1 cup berries and/or diced stone fruits
- Butter for cooking
- Maple Syrup (optional)
- Add ~2 tbsp butter to large skillet, and preheat on medium
- Whisk together pancake mix, almond milk, egg and protein powder and let rise (~5 minutes)
- Once butter has melted, scoop batter onto skillet to make 4 pancakes
- When batter starts to form bubbles, flip pancakes and add fruit to skillet. Add additional 1 tbsp butter if needed
- Stir fruit occasionally, until frozen fruit has cooked through and/or fresh fruit starts to fall apart (~5 minutes)
- Remove skillet from heat. Place 2 pancakes on each plate and add with half of the fruit mix. Top with maple syrup if desired
I started making overnight oatmeal last winter. It was simply too cold for my usual breakfast of yogurt and berries, and although tasty, warm and filling, egg sandwiches were starting to have a negative impact on wallet and my waistline.
My first attempts at overnight oatmeal were semi-successful. First I had to learn the difference between steel-cut and quick oats. Then I learned that if you walk away from the stove top or forget to stir regularly, the oats will boil over and make a mess.
Once I mastered overnight oatmeal in its classic form, I realized a new problem: despite what the internet told me, I did not find it to be a filling breakfast at all. I was hungry again within 2 hours. So I added protein powder. I started with vanilla, which tasted fine but turned my oatmeal green. I settled on chocolate, which lends a stronger flavour and better colour, but if you are more of a vanilla person feel free to substitute. Just be warned that your breakfast may resemble a science experiment!
Ingredients (serves 4):
1 cup steel cut oats
4 cups water
1 tbsp flax seeds
1 tbsp coconut flakes (optional)
2 scoops (82g) chocolate protein powder
4 tbsp nut butter (I alternate almond, peanut and tahini)
1 cup frozen berries
- Place 1 cup frozen berries in a bowl to thaw
- Add 1 cup steel cut oats and 4 cups water to pot, and bring to boil
- Once boiling, reduce to simmer and cook, stirring regularly, for 15-20 minutes or until a thin layer of water (about ¼”) remains above the oats
- Remove from heat, and stir in flax seeds and coconut flakes
- Slowly stir in chocolate protein powder
- Let cool overnight, or for at least 30 minutes
- Distribute oatmeal evenly into 4 mason jars or serving dishes
- Add 1 tbsp of nut butter and ¼ cup frozen berries to each mason jar or serving dish
- Cover and refrigerate for up to 1 week, or eat immediately!