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healthy breakfast

Lemon Chia pancakes

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Who doesn‘t love a good stack of pancakes as a weekend breakfast or literally any day of the week? I do not believe that many do not! But adding a twist to your average pancakes with a hint of lemon and chi just takes them next level and makes them a new obsession.

Actually, I have never enjoyed pancakes too much! I mean I would eat them when I got them, but I would probably not make them for myself. Anyway, I went to the US some time ago and had soem really good fluffy and juice ones for the first time. Ever since that day I have never had the one from the package again and started to make my own ones. Best decision ever.

Especially on the weekend when there is some more time in the morning, pancakes are the perfect breakfast! They are sweet, delicious and such a treat! Still, while being a treat, they do not have to be unhealthy or loaded with sugar or fats. They can be healthy while being super tasty! 

Like the ones in this recipe! They are incredibly delish but they are nutritious and vegan too! And they are not boring as plain pancakes might be because they have an extra twist! Lemon Chia. It is so refreshing but still so good. Honestly I love them! 

Those pancakes have very little ingredients! We are using chia and ot milk instead of eggs. When you ket this mixture sit for a few minutes it starts to gel up, which will help to bind the pancake batter. Other, the only ingredients are apple sauce, soy yoghurt (or any other yoghurt), lemon juice & zest, soda water, some whole grain flour, baking soda and some coconut oil to fry it out. The soda adds some air and makes the pancakes super fluffy. 

But what would pancakes be without topping? Half as good! I know! As for toppings we are gonna gl ahead and make some lemon yoghurt . Simple and good. Therefore I like to use any plant based yoghurt and mix it with a little lemon juice and lemon zest. If that is too spur for you (although it makes a great addition) you can add some maple syrup or other sweetener of choice. Besides the yoghurt, I like to top mine with fresh banana slices and some maple syrup or honey. But this really is up to you and what you feel like. You can also top them with berries, nut butter, other fruit, granola, whatever comes to your mind. 

If you do not eat all the pancakes at once, you can simply freeze them (but make sure you freeze them separately so you can take them out one by one and they do not stick together) and just reheat them in the pan or toaster whenever you want to have them for a quick breaky or dessert! 

I hope that you will genuinely enjoy this recipe and it helps you to start spring/ summer healthy & with all the nutrients! 

Enjoy,

Katie // Une Petite Cuisinière

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Vegan Lemon Chia Pancakes

A delicious and healthy breakfast treat. Easy, vegan, super good & with a refreshing twist.

Course Breakfast, brunch, dinner
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 8 pancakes
Calories 88 kcal

What you will need

  • 1 tbsp chia seeds
  • 3 tbsp oat milk
  • 50 g apple sauce
  • 50 g yoghurt
  • 1 lemon
  • 100 g flour
  • 1 tsp baking powder
  • coconut oil for frying
  • 50 ml sparkling water
  • 2 tbsp maple syrup

Soy Joghurt topping:

  • 100 g soy yoghurt
  • banana for topping

How to

That is how it works:

  1. Place the chia seeds with the oat milk, maple, half of the lemon juice and zest in a bowl and stir through. Let them sit for about 5 minutes until a gel has formed.

  2. In the meantime combine the flour and baking powder.

  3. Add the soy joghurt and apple sauce to the chia seeds and gently mix through. Add the water and flour always one by one. If the batter is too thick add some more milk, if it is too thin, add some more milk.

  4. Heat the coconut oil up in a pan nd fry the pancakes at medium heat. Portion them out with an ice cream scoop. Once bubbles are forming on one side, flip them and cook them for another 1-2 minutes on the other side.

  5. For the lemon yoghurt combine the remaining soy yoghurt with the other half of the lemon juice and zest in a bowl.

  6. Slice up the banana.

    Once all the pancakes are fried, place them on a plate and garnish them with the lemon yoghurt, the banana slices and some more maple syrup.

    Serve and enjoy!

Mango Overnight Oats (vegan)

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Whats better than a creamy bowl of oats with fresh Fruits to start your day? Not much! Since it is not quite summer yet, we are just gonna pretend it was with this recipe because it is summer in a bowl. Creamy soaked oats that you can prepare ahead of time and just grab to have as a breakfast on the go or one ready in 30 seconds at home. Sounds pretty perfect.

Although, I am in general more on the savoury side rather than on the sweet, I really enjoy having some good oats for breakfast. I know, and I am gonna be honest, oats, plain, taste incredibly boring. So don’t, please don’t, do oats and water. Its annoying on the one side, but it also is pretty nice because you can adapt them and they will soak up any flavour.

The first times, I made oats, they weren’t good and I always wondered about why everyone was hyping them so much because they literally tasted like boring pulp and only got more in my mouth. With time, I figured out how to cook them the best way. In my oatmeal recipes on the blog (you can just type in oatmeal in the search bar and will find some) I shared a bunch of tips with you on how to cook the best oatmeal.

But overnight oats is a different thing again. Yes, same base, but different procedure, so different tips for best results. So first, you need to start with a good base. I believe that overnight oats work best with short and fine oats and not whole ones because they soak up the liquid better and make it creamier. Next up, use a good milk. This, really is up to you, if you use cows milk or any plant milk. My favourite is oat milk. Yes, sounds like a lot of oats but the reason I love this is that oat milk tastes really good. Besides this, oats are locally grown in Austria and do not need as much water as almonds do and the transportation coasts are really low and carbon friendly.

Oats and milk are the base for any overnight oats but adding yoghurt into it is a game changer. It adds creaminess. makes it more filling and tastier. Here, same as with the milk, you can chose whichever one you want! And, of course, we need the star of the show, the mango. I like to use frozen one because when thawing in the fridge overnight they release a lot of juice and add more flavour. Plus, they are cheaper when bought frozen and they are harvested in season and not at any time of the year. I know, mangoes are not grown locally but once in a while I believe that it is totally ok, eating something that doesn’t grow next door, especially if you balance it out with the rest of your diet.

This recipe makes a really great meal prep recipe. You can prepare it the night before or even on the weekend before and take some during the week for a super quick breakfast at home or for on the go to take to work, uni or school. It really brings some summer vibes into your kitchen and will upgrade your breakfast routine!

I hope that you will enjoy this recipe,

Love,

Katie // Une Petite Cuisinière

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Mango Overnight Oats

A great way to take your breakfast game to the next level – super delicious and will bring summer vibes into your life.

Course Breakfast, brunch, Snack
Prep Time 5 Minuten
soaking 4 Stunden
Total Time 4 Stunden 5 Minuten
Servings 2 servings
Calories 285 kcal

What you will need

  • 90 g rolled oats fine ones work best, not the whole ones
  • 100 ml (plant) milk
  • 50 ml water
  • 100 g (plant based) yoghurt
  • 200 g mango
  • 2 tbsp sliced almonds

How to

That is how it works:

  1. Place all ingredients, except for the almonds, in a bowl and gently mix through. Place in the fridge and let soak overnight or for at least 4 hours.

  2. After 4 hours or the next morning, take them out of the fridge and top them with the sliced almonds and some more fresh yoghurt.

    serve and enjoy!

Tomatoey Lemon Beans on crispy Sourdough

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This is another breakfast for dinner thing. As you might realize, I am pretty obsessed with this rn! I mean you can totally have that for breakfast if you prepare it the night before but its an amazing dinner too! Think baked beans just a little less sweet and with a lemons twist with some softened arugula on crispy sourdough. Sounds pretty solid huh?

When to make it? 
Honestly, this is really incredibly simple and easy to make, so you could even make it fresh in the morning but it is just as good if you make it before and just reheat it. Or in a big batch and enjoy throughout the week! 

Why white beans?
The reason I am using white beans here is because I believe that they are the best!! Out of all beans, they are my favorite. They taste a little buttery and rich and not as dry as some others do, which I really like. Also they take on the red Color beautifully which kidney beans for example don’t, do they look really nice in this dish! 

Beans in general are a great food. No matter whether you cook them fresh or buy them canned they are packed with protein and fiber. This is such a great plant based protein source with over 6g of protein and almost 7g of fiber per 100g! 
That’s a whole lot! Also they have a lot of antioxidants and amino acids. Besides being healthy for your good and improving your digestion they are also linked to reducing the risk of cancer and improve your heart health. So they are an amazing scientist superfood. 

How to buy them? 
It really doesn’t matter, it is whatever you prefer! If you buy them canned, they of course are way more convenient because they are basically ready to eat. Just make sure you read the label carefully and that there are not a thousand additional ingredients you can’t pronounce. Also drain and wash them before consuming so you get rid of gases that might bloat you and excess salt. 
If you buy them raw on the other hand, they are just as good and you can be sure that there are not any additives because you decide what is going in them. BUT! You have to cook them through because raw beans are poisonous! So few people actually know that but be careful. But when you cook them through they are jut as good, just need a little more time!

What else? 
Not a lot. Some canned and fresh tomatoes, agave, sea salt, tomato paste and water. That’s it. So simple right? A little fresh arugula is stored in at the end and some lemon zest for that wow-effect and voilá, there you go, dinner/ breakfast is ready. Serve it on some toasted sourdough and if you feel like making it extra good, spread butter or margarine (to keep it vegan) in both sides of the bread and toast it up in the pan instead of the toaster. This is so good. Buttery rich toasted sourdough with creamy, kinda sweet & tangy fresh tomatoey beans on top with some greens sneaked in. So good. 

Honestly, I love making this as a quick dinner or a decent breakfast or even at brunch for when friends are over. It is so good, no matter if you are vegan or not because honestly, with some bacon on top, it is next level! I hope that you will love this recipe as much as I do! 

Happy cooking! 
Katie // Une Petite Cuisiniere

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Tomatoey Lemon Beans on Crispy Sourdough

Decent breakfast or breakfast for dinner. Sweet, fresh and tangy tomatoey beans, ofc with some greens sneaked in on some buttery, crispy sour dough. Waking up has never been so easy.

Course Breakfast, brunch, dinner
Prep Time 2 Minuten
Cook Time 5 Minuten
Total Time 7 Minuten
Servings 2 servings
Calories 385 kcal

What you will need

That is what you will need:

  • 2 slices sourdough
  • 2 tsp butter or vegan butter to keep it vegan
  • 150 g white beans
  • 150 g crushed tomatoes
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1/2 lemon zested
  • 1 tbsp tomato paste
  • 50 ml water
  • 1 handful arugula

How to

That is how it works:

  1. Drain and rinse the beans. Add them to a pan along with the tomato paste, crushed tomatoes, maple syrup, and sea salt. Heat it up on medium heat and let it simmer for about 5 minutes.

  2. In the mentime spread the (vegan) butter on the bread slices. Heat up a pan and fry the sourdough in it until crispy and golden brown on both sides.

  3. Right befre serving str in the arugula and lemon zest into the beans and stir through until the arugula has welted a little.

  4. Place the bread on plates and top with the beans and top with a little more lemon zest.

  5. Serve and enjoy!

Think pink smoothie

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Spring slowly is coming and all the different colors are starting to appear in nature. So all beautiful colors are starting to appear in our food again as well! The season with many fruits and veggies in season is tarting and I am more than ready to head into it!

I thought, let’s not do a green smoothie because 1) I do a lot of recipes with greens and 2) many people are scared off by seeing green (not only in their drinks) as it often tastes too healthy! But the are so many ways to eat and drink healthy without needing to add spinach or broccoli. Just eat the rainbow, a little if everything and you will feel amazing! 

Today I am sharing a recipe with you, which is one of the prettiest (if not the prettiest) color of the rainbow, pink. What’s not fancy about pink? Right, nothing! This smoothie is so good and not only because of the color. It is super creamy because wir the banana, sweet from the date and super tasty because of the fresh fruits in it! 

Besides banana as a base, you’ll need raspberries, blueberries and if you find it somewhere near you, pink dragonfruit. This is totally optional because dragonfruit itself does not have a lot of flavor but it adds a super nice color. You can just switch it out for more berries. All of the berries you are using can be fresh or frozen, it really only changes the consistency of the smoothie. When frozen, it will become more thick and creamy so that is up to you! 

Besides the fruits we are using some zucchini in the smoothie too. Don’t be scared, I promise you, you won’t taste anything! If you do have time you can steam it before then there will not be any chunks but if you do not have time that is not a problem either! Just make sure you peel it so it doesn’t make the color go gross. Other than that, just some dates for fiber and sweetness and oat milk as well as soy Joghurt for creaminess. That’s it. If you what to make it more filling you can add some almond or any other but butter and some oats or if you just want it as a snack, leave it as is.

This smoothie makes a perfect breakfast in the go if you are in a hurry or you can also pour it into a bowl and add toppings such as granola, but butter and fresh fruits to enjoy it as a smoothie bowl! Either way it tastes really good and is super quick, which also makes it a ideal snack! 

I hope that you will love this recipe and it brings you into a summer feeling! 
Happy cooking! 
Katie / Une Petite Cuisinière

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Think Pink Smoothie

A super pretty and tasty smoothie for some serious summer feelings.

Course Breakfast, Drinks, Snack
Prep Time 5 Minuten
Cook Time 5 Minuten
Total Time 10 Minuten
Servings 2 smaller or 1 large
Calories 158 kcal

What you will need

  • 1 banana
  • 1 zucchini
  • 150 g raspberries if you have you can substitute out half of the raspberries for pink dragon fruit or blueberries for even more color
  • 50 g blueberries
  • 1 date
  • 50 ml oat milk
  • 50 ml water
  • 2 tbsp soy yoghurt

How to

That is how it works:

  1. Peel the zucchini and cut it into chunks. Do the same with the banana and the dragonfruit if using it. Add the berries, milk, water and yoghurt aswell and blend until smooth.

  2. Serve in glasses with straws or as a smoothie bowl with all the delicious toppings! Enjoy!