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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!

Vegan Kale Ceasar Salad

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Summer is (luckily) getting closer and closer, which means so do salads for summer bodies. But please, it shouldn’t be about the way you look but the way you feel! For me plantbased or veggie heavy dishes always make me feel the best, give me tons of vitamins, a lot of energy, make my sleep be that best it could possibly be and just shine grin the inside and out. 

But I know for a lot of people when they read „salad“ they either think of rabbit food (as my brother likes to say :)) or some green leaves underneath a ton of dressing. So today, we are doing none of those. Neither super boring and leaving us hungry, nor drenched in a fat heavy dressing. No. We a re doing a super delicious vegan and healthy version of the super popular ceasar salad. Still a little cheesy, with self dried tomatoes (best thing ever!) and crispy pan fried rosemary chickpeas. Sounds like a pretty solid dish to me and it definitely is! 

Why Kale?

That’s super simple: to switch things up. As good as Romain lettuce is sometimes, it is good to change things every now and then. And kale is a true superfood. Super high in fiber, minerals, vitamins, iron, antioxidants, and all of that other healthy stuff. And no, it’s not the raw one that is hard to chew but we are steaming it so it is softer, easier to digest and tastier. I know that there are a lot of people that absolutely can’t stand kale at all, no matter in which form, then I would recommend using spinach or lambs lettuce as this would work best for this. Also a mix with arugula would be great!

What else?

That’s a good question. Where to start? The oven roasted tomatoes, the incredible dressing, the crispy chickpeas or the croutons? 
One after the other. So what else is super typical for ceasar salad are the croutons. No normal croutons here but whole wheat garlic ones. You heard me right. A little healthier but so good! Pan fried with fresh garlic and a little olive oil, it’s the best add in (to any salad actually).

Homemade dried tomatoes

Next up; oven roasted tomatoes. If you have never made this before, you sure missed out on something and spent way too much money on store bought ones before. It is essentially 3 steps: cut the tomatoes, place them in the oven, take them out. Oh, yeah and eat them of course! That’s how easy it is. You just leave them in the oven for an hour and go take a bath in the meantime. After an hour they are going to be somewhat I like to call semi-dried. They are dried, but still a little juice and not tough like leather. 

Best crispy chickpeas

Next up, the crispy chickpeas. That’s THE way to do crispy chickpeas. So good you drain them from the can and rinse them. After tap them dry (this is important bc otherwise they are not gonna be crispy) with a kitchen paper. In a pan we add olive oil, garlic and rosemary and let them fry for 2 minutes to infuse the water. Rosemary and garlic out, chickpeas in and crisp them up for 5-10 minutes with some smoked paprika powder and sea salt. If you like the fried garlic and rosemary, go ahead and add them to your salad, otherwise don’t. 
You can make those chickpeas ahead of time and just keep in a jar to snack on every now and then. A life changer.

The dressing:

And lastly to top it all off, the star of the show: the vegan Caesar dressing. Yep. Vegan. No cheese and no sardines. No mayo. Good and good. Instead of Parmesan cheese (not that Parmesan wouldn’t be good, it’s delicious, but sometimes it’s better not to have too much cheese) we are using nutritional yeast (German: Hefeflocken)! You can get those in your local health store (Reformhaus) or in some organic shops. It is made out of yeast, high in protein and really resembles the taste of cheese. The base of the dressing are cashews. Ideally we soak them a few hours or the night before so they get softer and easier to blend. They will ensure everything to get really creamy and add a really nice flavor. We also have some Dijon mustard and capers in it, to replace the sardines, a little vinegar and that’s it. It actually is not super difficult but tastes amazing! 

So now, it’s just left to be mixed up! Nothing more nothing less! The steamed kale, the oven dried tomatoes, the croutons, and the dressing. Toss it all and enjoy! 

Note:

If you want to meal prep this, make sure to leave the chickpeas aside to keep the crunch. You can already toss the salad in the dressing because when using kale, it doesn’t really matter, since the kale then absorbs the flavor and gets softer! 

Happy cooking!
Katie // Une Petite Cuisiniere

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Vegan Ceasar Salad with Crispy Chickpeas

A vegan twist on the classic and it is so good! Super delicious dressing, best ever chickpeas, oven roasted tomatoes and homemade croutons.

Course Appetizer, bowl, brunch, dinner, Main Course, Salad
Cuisine American
Prep Time 10 Minuten
Cook Time 1 Stunde
Soaking Time: 2 Stunden
Total Time 3 Stunden 10 Minuten
Servings 2 servings
Calories 411 kcal

What you will need

For the salad:

  • 4 handful kale off the stem
  • 15 cherry tomatoes
  • 1 slice bread
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 120 g chickpeas

For the dressing:

  • 25 g cashews
  • 2 tsp dijon mustard
  • 2 tsp capers
  • 1/2 lemon, juiced
  • 2 tbsp plant milk
  • 2 tbsp water
  • 1 tbsp nutritional yeast

How to

That is how it works:

  1. Soak the cashews for about 2 hours to overnight in water. 

    Preheat the oven to 100*C. Slice the tomatoes in half and lay them on a baking tray lines with parchment paper. Bake them in the oven for an hour.

  2. In the meantime bring a pot with water to a boil. Take a sieve and place the kale leaves, that have been removed from the stem in there. Let them steam for 2-3 minutes. After remove them and drain under cold water. This will ensure the color to stay and the kale to cool down quicker.

  3. Take the bread and cut it into 1 cm cubes. Press out or grate 2 garlic cloves and combine them with the olive oil. Toss the bread cubes in the oil mixture and then fry them in a pan for about 2 minutes until crispy. 

  4. Take the chickpeas out of the can. Drain and rinse them to get rid of the liquid around them because this would make you go gasy. Tap them dry with some kitchen paper. In a pan heat up the olive oil. Once hot add the garlic and rosemary and fry for about 2 minutes, then take them out. After, you throw the chickpeas along with the sea salt and smoked paprika in and let them fry on medium high for about 5-10 minutes until super crispy.

  5. Drain the cashews from the water. Add them to a food processor and add the nutritional yeast, Dijon mustard, capers, salt, pepper, water and plant milk. Blend until smooth. If too thick, add some more water, if too thin, some more cashews! 

  6. Place the kale in a bowl and mix with the dressing. Separate it into bowl. Take the tomatoes out of the oven and add them into the bowls with the croutons. Top with the chickpeas and if you like it, the fried garlic.

    Serve and enjoy!