Heyy guys! Thanks so much for all the kind words on my last post when I shared about starting a Diploma in Gastronomy, Nutrition & Food Trends at Le Cordon Bleu. I know the internet gets a bad rep for being overly invasive but it also comes with so many perks. I can’t even begin to express how touched it felt to receive support from all over the world.
The past 3 weeks have been a whirlwind and nothing short of amazing. Although I am totally out of my comfort zone, I’m learning loads and I am excited to see what the next 9 weeks have store. The course involves more work than I imagined but I am relishing it. I plan on doing a Day in the Life post soon so you guys can get a glimpse of what studying at Le Cordon Bleu is like. Most days my days start really early- I’m usually up around 5.45ish in the morning to make it to my 8 am class. As time is of the essence, I really try to streamline the getting ready process as much as I can beforehand. That usually involves making sure breakfast & lunch are packed the night before so that I can just grab my Tupperware on my way out.
Especially as the weather has started to cool down in London, options like smoothies and overnight oats hold little appeal. Instead pancakes have been my jam, more specifically Vegan Blueberry Protein Pancakes. I always make extras so that I have enough to last at least 2, if not, 3 mornings worth of breakfast. Between the oats, chia seeds, protein powder, they are a great balance of complex carbs, lean protein, healthy fats, and fibre.
I usually top them with some kind of nut butter and banana slices in the morning, but they even taste great sans any additions. Deliciousness aside, these pancakes carry plenty of staying power. Between breakfast and lunch, I don’t really have time to snack on anything and these help keep me full for easily 4-5 hours. Trust me guys, you flippin’ need to get on board ASAP:
Vegan Blueberry Protein Pancakes – Serves 2
Ingredients
- 70g rolled oats
- 1 scoop (=21g) vanilla plant-based protein powder
- 2 teaspoons (=10g) chia seeds
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 cup (=120 ml) unsweetened almond milk
- Large handful of blueberries
- Cooking spray or oil
Method
1) In a large bowl, add all dry ingredients except the blueberries. Pour in the almond milk, and stir until ingredients are well-combined.
2) Add the blueberries into the batter and stir until combined.
3) Heat a skillet over medium heat and coat with cooking spray (or oil). Once heated, drop a spoonful of batter onto the skillet and flatten out using the back of a spoon. Repeat with remaining batter.
4) Cover skillet with a lid and cook on medium-low heat for 3-4 minutes on each side until they develop a golden brown colour.
5) Turn off heat and serve with your choice of toppings.
Notes
i) I use Sunwarrior Classic Rice Protein Powder
ii) I usually use frozen blueberries
What’s your current favourite breakfast?