Vegan pancakes recipe

by Olivia Cartwright,

With the mornings becoming darker and colder, breakfast is one of the things worth getting up for! Long lazy brunches with a pot of tea, the paper and pyjamas untill midday are quickly becoming a weekend requirment. In my household pancakes are the king of brunch options, so here you are, our gluten free, dairy free, vegan pancakes. That's your sleepy Sunday morning sorted!

Gluten Free Vegan Pancakes:

Ingredients (makes about 6 small pancakes) 

2 tablespoons chia seeds 

4 tablespoons water

1/2 cup buckwheat flour (100g)

1 banana

1/2 cup almond or coconut milk (or any other plant-based milk)

1/2 a lemon

1 teaspoon maple syrup

1 teaspoon coconut oil (for frying) 


1. Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes. 

2. Zest an entire lemon.

3. Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick! 

4. Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes. 

Immunity boosting spiced butternut squash soup

by Clare Ward, , link

Now's the time to make use of seasonal and abundant squash varieties. Their beautiful colour hints at the nutritional properties within. We've used butternut squash in this recipe but use whatever variety you prefer.


  • 1 ltr stock 
  • 1 butternut squash
  • 1 large onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 stalk celery sliced
  • 1 carrot chopped
  • 1 large 
  • 1/4 tsp dried chilli (optional)
  • 1 inch of fresh ginger root, finely chopped or grated
  • 1 tsp ground turmeric
  • black pepper (important for helping the absorption of turmeric)


  1. Place 1cm of water in a pan on a medium heat.  Add in the onions, garlic, celery and carrot and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
  2. Add the stock and bring it to the boil. 
  3. Add the squash and bring back to the boil for a minute and then reduce to a simmer for 20 minutes or until the pumpkin pieces are really tender.
  4. Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
  5. Check the flavour and season to your taste.
  6. You can also add a dash of olive oil or some yoghurt and then sprinkle with some seeds for an extra protein boost.

How do you like your Muffins in the morning?

by Olivia Cartwright, , link

 Here's our round up of our 3 favourite Breakfast muffin recipe's for the perfect nutritious breakfast on the go!

Deliciously Ella's Carrot Cake Breakfast Muffins

300 g grated carrots

100 g grated apples

60 g rolled oats

100 g buckwheat flour

100 g raisins 1 tbsp chia seeds

1 tbsp ground cinnamon

1 1/2 tbsp coconut oil

4 tbsp apple purée (cook 1 large apple with 50ml of water, until soft)

3 tbsp maple syrup

2 tbsp honey

250 ml almond milk


1 Preheat the oven to 160°C/gas mark 3. Place the grated carrots and apples and all the dry ingredients together in a large bowl.

2 Melt the coconut oil in a small saucepan and add it to the bowl with all the other ingredients. Mix everything together well. Scoop the mixture into 12 muffin cases and place in a 12-hole muffin tray. 3 Bake for 35 minutes, until the tops turn a golden brown.

3 Take them out of the oven and let them sit for 10 minutes to cool slightly in the tray and finish setting. Remove them from the tray and leave on a cooling rack for another 20 minutes.

4 Once completely cool, store in an airtight container at room temperature; they should last for about five days.


Hemsley and Hemsley Blueberry muffins

Makes 6 muffins:

3 eggs

2 tablespoons Butter or coconut oil, melted

2 tablespoons maple syrup

½ teaspoon vanilla extract

1 tablespoon apple Cider vinegar or lemon juice

A pinch of sea salt

40g coconut flour

¼ teaspoon bicarbonate of soda

150–200g blueberries,rinsed and dried thoroughly


1 Preheat the oven to fan 200°C/gas mark 7 and line a six hole muffin tin with baking parchment liners or squares of baking parchment.

2 Add all the ingredients except the blueberries to a food processor and blend until smooth. Alternatively, beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps.

3 Once blended, divide the runny batter between the paper liners in the tin, then distribute the blueberries evenly between the liners, pushing most of the berries down into the batter and leaving a few studding the top of each muffin for decoration.

4 Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool completely before serving.


Madeleine Shaw's Strawberry and Almond Paleo Muffins

300g of ground almonds

1 Pinch of sea salt

½ tsp baking soda

300ml of full fat coconut milk (from a can)

2 organic eggs

4 tbsp honey

1 vanilla pod scraped (or 1 tsp of vanilla extract)

100g of fresh strawberries halved


1 Preheat oven to 180° C

2 Mix the almonds, salt and baking soda together in a bowl.

3 In another bowl, mix all the coconut milk, eggs, honey and vanilla.

4 Combine together and fold in the berries.

5 Pour the mixture into muffin paper holders, but only fill them 2/3 full as they will rise.

6 Bake for 20 minutes, you want them to be golden on top.




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