I have a thing for breakfast. Surely, by now, its evident yeah? I often go to bed with the thought of the impending morning’s breakfast. From a nutritional point of view, it’s crucial. It just has to happen in order for you to function well, and to be a remotely enjoyable person being to be around. I’m sure some of you are thinking ‘what? nah, coffee is what makes me human each morning’, but breakfast is to me what coffee is to most. And I mean, food’s gotta happen within 20 minutes of me waking, or else. Whatever your desires, make sure you eat a lil’ something each morning, as you are literally ‘breaking the fast’, revving up your metabolism to support you throughout the day. All you need is a piece of fruit or some nuts…or maybe these!
Smitten Kitchen has to be one of my favourite food blogs. Her witty writing and delectable recipes have won me over, and I’m yet to try a dish of hers that I don’t like. So it’s only logical that these little morsels originate from her site. I’ve chopped and changed it slightly, both to suit my tastes and to amp up the nutrition factor. I’ve swapped out the plain flour for wholemeal spelt, used raw sugar and substituted orange zest for the lemon. Abundant in protein and rich fats, these are bound to keep you going until lunchtime. Try serving these with berries and mint as I have, with a healthy dollop of natural yoghurt (flavoured with vanilla bean) on the side. Although, I do hear mascarpone could be a strong candidate…
orange + ricotta spelt pancakes – adapted from smitten kitchen – serves 3-4; wheat free
- 4 free-range eggs, separated
- 1 cup ricotta
- 1 tblsp raw sugar
- 1 1/2 tblsp orange zest (from about 2 oranges)
- 1/2 cup wholemeal spelt flour
- butter/ghee for the pan
- to serve: fresh berries (or defrosted frozen ones), vanilla yoghurt (I stirred through vanilla powder), mint
here’s what you do…
- Preheat oven to its lowest temperature setting. In a large bowl, whisk egg yolks, ricotta, sugar and zest. Sift in the flour, stirring until just combined.
- In the bowl of an electric mixer or using hand beaters, whisk egg whites with a pinch of salt until stiff. Whisk a third of the egg whites into the egg yolk mix to loosen, then fold in remaining egg whites gently until just combined.
- Heat your pan on medium with a knob of butter, and place 1/4 cup measurements of the batter into the pan, cooking 3 at a time so as not to overcrowd. They’ll need 2 or so minutes each side, until golden brown. Transfer cooked pancakes to oven to keep warm while you make the rest.
Serve with berries, yoghurt and maybe some crunchy chia or nuts, finally scattering with mint.