So today I’ve taken up the challenge to come up with a breakfast idea using Vita Coco – a coconut milk alternative which is great for those with dairy intolerances and tastes delicious, too.
Of course, while I was pondering it I came up with two ideas, so decided to share them both with you. One is a more healthy option – a satisfying ginger porridge. Or you could treat yourselves with my tasty cardamom pancakes.
I had the idea of using spices in my breakfast dishes as their health benefits are widely accepted and they add a tasty element of surprise – the perfect way to wake up your taste buds. Plus coconut and spices are wonderful partners.
Ginger porridge with pistachios, raspberries and honey
This ginger porridge has a real zing and ginger’s anti-inflammatory effects can help with muscle pain and soreness, it’s great for treating nausea and is even thought to help lower blood sugar. The pistachios add a nice crunch and the sharpness of the raspberries works wonderfully with the sweetness of the honey. A great way to start your day.
80g Quaker oats
500ml Vita Coco coconut milk alternative
1 tsp ground ginger
A handful of shelled pistachios
About 2 tbsps runny honey
Pour the milk into a pan and add the ground ginger. Heat to a low simmer and add the oats. Stir until thick and creamy.
Split the porridge between two bowls and top with the pistachios, raspberries and honey.
Add a dash more of Vita Coco if you like your porridge a bit runnier.
Spicy pancakes with cardamom and vanilla
Pancakes always seem like a real breakfast treat. These are spiced up and sweetened with the addition of cardamom and vanilla. I love the taste of cardamom and it’s said to help with digestive problems as well as being a good detoxifier. Ayurvedic medicine swears by the tea as a means of fighting depression. And it’s really delicious in pancakes!
140g self raising flour
1 tsp baking powder
1 tbsp caster sugar
1 tsp ground cardamom
130ml Vita Coco coconut milk alternative
1 tsp vanilla extract
1 large egg, beaten
2 tbsp melted butter or olive oil
Mix the flour, baking powder, caster sugar and cardamom together in a bowl.
Mix together the milk, vanilla, egg and butter.
Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter.
Heat a non-stick frying pan over medium and add a knob of butter. When it’s melted, add a small ladle of the batter. Wait until it begins to bubble, turn and cook until golden brown.
Continue until you’ve used all your batter.
Serve with blueberries.