The original purpose of Brunch was to share the tales of Saturday night, shake off the headaches and nurse the hangover from all the toasting the night before. Well, at least that was in the beginning when Guy Beringer created the hybrid meal in 1895.
For me, Brunch is far more civilized than the timing of a corporate breakfast. Brunch with my colleagues or friends is to share all things love, life, and laughter. It is my favourite social interaction and my most common offer of hospitality for guests at my home. It affords me the opportunity to enjoy what I love most, stimulating conversation, (that may include the details of the latest reality television program), good food, coffee and sometimes a sneaky mimosa.
My most recent fascination is eating vegan and grain-free. I went on a search and found a recipe by Ricki Heller, and have adapted it for my taste buds and grain free obsession.
I present Sweet Potato, and Pear Pancakes served with fig, banana, cacao nibs and real maple syrup straight from Quebec. Your taste buds and your gut will love it.
2 cups Roasted Sweet Potato Puree
2 cups Almond Milk
2 Tbsp finely ground Flax Seeds
1 Tbsp Apple Cider Vinegar
3 Tbsp melted Coconut Oil
¼ cup whole Psyllium Husks
1 large Pear, baked, cored and diced into small pieces
1 cup Coconut Flour
2 Tbsp Chickpea Flour
3 tsp Maple Syrup
1 Tbsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon
¼ tsp Himalayan Salt
Coconut Oil for cooking
In a bowl using a wooden spoon, combine the Sweet Potato Puree, Almond Milk, Flax Seeds, Apple Cider Vinegar, Coconut Oil, Maple Syrup and Psyllium Husks; fold in the Pear and set aside.
Sift the Coconut Flour, Chickpea Flour, Baking Powder, Baking Soda, Cinnamon and Himalayan Salt into a large bowl. Pour in the wet mixture and stir gently, until combined to create a thick, moist batter.
Add a thin layer of Coconut Oil to the frypan. Heat on low to medium. Using a large serving spoon scoop the batter into the frypan. Spread the mixture to create a circle 1cm deep. Side note: I use mini frypans to get the shape and depth.
Cook until deep golden brown on both sides, to ensure the pancake is cooked through. The recipe makes 8 -10 pancakes.
Serve with your favourite topping, this time I chose Banana, Fig, Maple Syrup and Cacao Nibs. You may like to try Almond Butter and whipped Cocnut Cream. Let me know what you put on yours in the comments below.
Ocea Marie xx