I’m a breakfast fanatic, and you can’t have an amazing breakfast without pancakes….am I right?! I’m right.

The buckwheat flour in these pancakes make them gluten-free, yet still texturally on-point. Buckwheat is actually a seed that is packed with protein and antioxidants. I prefer using it to other gluten-free flours (such as almond and coconut flour) in pancake recipes as it acts more like regular flour would.

The “blue” comes from spirulina. If you follow my blog or instagram page (@nevernoteatingca), you know that I use spirulina a lot. It is basically algae that has been dried and ground up into a powder form. You can purchase regular green spirulina, which has an unpleasant fishy smell, but is usually not detectable when added to food/drink, or you can buy blue spirulina, which doesn’t have any fishy odour or taste, and makes your food appear vibrantly blue in colour.

This recipe is also dairy-free. When I started to become interested in cooking and baking (pre-internet), I would grab my mom’s ancient cookbooks out of the closet and do my best to follow the recipes. I would always become frustrated when seeing the ingredient, “buttermilk” listed, as it was something we never had. BUT, after flipping through an old-school Betty Crocker book my mom owned, I learned that mixing vinegar and milk together created an alternative that could be substituted for buttermilk! And now, since I don’t drink cow’s milk, I always substitute regular milk for non-dairy, nut milk and I’m pretty sure it works. Thanks, Betty. If you DO drink milk, you can stick to buttermilk instead of using the apple cider vinegar and almond milk mixture in this recipe. You do you.

There are a few other unorthodox ingredients I have snuck into these babies. Maca powder for an energy boost and further health benefits. Maple syrup to replace the regular, refined sugar that would be added to pancakes. And because maple syrup just goes with pancakes, of course!

I’d say that these pancakes are worth a shot if you are trying to live a healthier lifestyle but still want to indulge in breakfast’s best. They are fluffy, moist, delicious and beautiful! Top with fresh fruit and more maple syrup and enjoy!

Happy International Pancake Day, everyone!

Blue Buckwheat Pancakes

Serving size: Makes about 10 small pancakes

Prep time: 8 minutes

Cook time: 10 minutes

Ingredients:

• 1 tbsp apple cider vinegar
• 1 1/4 cup non-dairy milk (I like almond)
• 1 cup buckwheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp blue spirulina powder
• 1 tsp maca powder (optional)
• 1 large egg
• 1-2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• Coconut oil (for the pan)

Instructions:

1. Stir together the apple cider vinegar and the dairy-free milk and set aside.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, spirulina and maca powder (if using).
3. In a large bowl, beat the egg and then add the maple syrup, vanilla and milk/vinegar mixture.
4. Add the dry ingredients to the wet ingredients and whisk until just incorporated. Set aside for a few minutes to let the batter develop.
5. Preheat your griddle or pan over medium heat. Add enough coconut oil to generously coat the bottom of the pan and (when the pan is hot) scoop in some of the pancake batter. When you see the edges begin to cook and bubbles begin to form on top (about a minute and a half to two minutes), flip the pancake. Let it cook for another minute or until cooked through and remove from pan. Continue with the remainder of the batter.

NOTES:

These are great the next day, or make them for meal prep and place them in your freezer, take them with you to work and pop them in the toaster! Easy peasy.

The colour of the pancakes become less vibrant as the pancakes cook, so if you want them to be a brighter blue colour – add more spirulina and cook them until just done on each side, trying to avoid browning which takes away from the blue.

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My dad is a HUGE ice cream fanatic and I have definitely inherited the same taste buds from him. Any kind, anywhere – we’re game. Thus, the inspiration for this recipe…because y’all know I can’t be eating real ice cream every day. This Tropical Nice Cream is SO easy and SO tasty you may never go back to the real stuff again.

Grab your bananas. Let’s do this.

This is a one-ingredient recipe. I can’t believe it, either. You are going to need:

• Frozen fruit

Yup. That’s it! Okay, fine…if you want your ice cream to be the pretty blue that you see in the photos, then just add some spirulina powder and that’s that. But the base of this “ice cream” can be achieved by just using frozen fruit. You are so welcome.

Okay, make sure you have a whole five minutes. Grab your food processor. Load it up with some frozen bananas, mangoes, pineapples and spirulina (if using). Blend. Eat. Feel amazing. Make some more.

But actually…it’s that easy! Happy New Year to us.

Tropical Nice Cream

Servings: 4

Prep time: 1 minute

Cook time: 3-5 minutes

Ingredients:

• 4 frozen bananas (quarter or half them before freezing)
• 1/2 cup frozen pineapple
• 1/2 cup frozen mango
• 1 tsp blue spirulina (optional)

Instructions:

1. Add all ingredients to a food processor (or blender). Pulse a few times until fruit is broken up and spirulina is incorporated. Blend on low until smooth. You will need to scrape down the bowl a number of times throughout.
2. Transfer to an air-tight container and place in the freezer. Remove from freezer a few minutes prior to eating and serve using an ice cream scoop (or large metal spoon) that has been dipped in warm water.

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Chia seeds are my go-to when I’m trying to incorporate more fibre, healthy fats and protein. They are little sponges that absorb liquid like it’s nobody’s business, creating a thick “pudding” of sorts in just a short amount of time. I use the Costco brand chia seeds, found here.

Here are the layers:

Layer 1: Chia pudding – the ratio I use for the pudding is 1:3, seeds:liquid. In a mixing bowl, add one-third cup chia seeds with three times the amount (one cup) of your favourite dairy-free milk (I prefer almond). Mix in half a teaspoon of blue spirulina (optional), half a teaspoon of pure vanilla extract and a pinch of salt. Place in the fridge while you prepare the other layers.

Layer 2: Frozen fruit smoothie – to a food processor (I have a ninja), add two frozen bananas, half a cup of frozen mango, a quarter teaspoon of green spirulina (optional) and a half teaspoon of blue spirulina (optional). Blend until smooth, adding a splash of dairy-free milk to get it going, and scraping down the sides every so often. The spirulina powders give it that amazing teal colour and are packed with healthy nutrients.

Layer 3: Fresh blueberries

Layer 4: My Brown Butter Nutty Granola

Layer 5: Favoured toppings – My Homemade Peanut Butter, dark chocolate shavings, toasted coconut, etc.

Spirulina Chia Parfait

Serving size: 2

Prep time: 20 minutes

Ingredients:

• 1/3 cup chia seeds
• 1 cup dairy-free milk (I prefer almond), plus 1-2 teaspoons
• 1/2 tsp pure vanilla extract
• 1 tsp blue spirulina, separated
• salt
• 2 frozen bananas
• 1/2 cup frozen mango
• 1/4 tsp green spirulina
• Brown Butter Nutty Granola (optional)
• Homemade Peanut Butter (optional)
• Fresh fruit for topping

Instructions:

1. In a medium-sized mixing bowl, whisk chia seeds, milk, vanilla, half of a teaspoon of blue spirulina and a pinch of salt. Place in the fridge to set for about 20 minutes while you prepare the other layers.
2. To a food processor, add the bananas, mango, green spirulina powder and the remaining half teaspoon of blue spirulina powder. Pulse a few times and then blend, adding in 1-2 teaspoons of milk to help it along. Scrape down the sides as needed and blend until smooth.
3. To build the parfait: In a Mason Jar or a short glass, scoop in a few spoonfuls of the chia pudding. Next, add the smoothie layer and top with granola. Repeat these layers and then add the fresh fruit, peanut butter and more granola.

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Last summer, I backpacked through Peru and discovered a vegetable called maca. If you’ve heard of it, you may know that, when consumed, it’s known to majorly enhance energy levels. It also helps to increase fertility, especially in men. The Peruvians swear by it. You NEED to try it.

Maca grows at high altitudes in the Andes and looks similar to a rounded-out ginger root. It is typically dried out and processed into a powder for consumption, but I have also seen it in pill form (Costco). After hearing about maca and learning about it’s magic, I loaded up on a few bags before flying out of Lima. There, it was super cheap to pick up. Here, not so much. I usually buy mine at the Bulk Barn and it is decently expensive, but a little bit goes a long way. You can also (obviously) find it on Amazon.

One more thing about maca, it’s a libido-booster people…So if you need a little help in that department…I meannn, you’re welcome.

Moving along now. Superfood number two – Spirulina. Now this is the epitome of plant nutrition. Spirulina is a blue-green algae that again, is processed into powder-form (perfect for adding to smoothies or smoothie bowls, btw) and is jam-packed with the good stuff. The vitamins. The minerals. All of it. It will make you feel wonderfully alive and ready for all of the adult things that you must face throughout your day.

I must warn you though…it is unwise to put your nose anywhere near the opened container and breathe deeply. You will have major regrets. Don’t let the smell fool you though! You cannot at-all taste what your nose regretfully inhales…trust! Spirulina is also what gives it that pretty, vibrant green colour. I’ll admit – I originally bought it for the photos…not the health benefits. It’s cool, guys. It’s cool.

I buy my spirulina off of Amazon. You can find it here. I have also seen it for sale at Bulk Barn.

The rest of the ingredients are pretty basic. They are as follows:

• Frozen fruit (bananas, mangos and cherries)
• Protein powder (vanilla)
• Almond milk
• Preferred toppings (I like fresh fruit, hemp hearts, roasted nuts, pomegranate seeds, toasted coconut and peanut butter)

So basically, you throw the frozen fruit, superfoods, protein powder and almond milk into a food processor and blend until smooth. It has a similar consistency to “nice cream,” just slightly thinner. It’s everything wonderful, honestly.

After blended, transfer to a bowl and top with all of your faves! Yet another opportunity to sneak a few more energy-boosting ingredients in. Some other options are: chia seeds for protein, good fats and fibre, granola for the ultimate crunch factor, and dark chocolate shavings because uhm..the antioxidants…fine, it’s because I don’t go a day without eating dark chocolate and you shouldn’t either.

Power Boosting Smoothie Bowl

Servings: 1

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1/2 frozen banana
• 3-4 frozen mango chunks
• 3-4 frozen cherries
• 1 tsp spirulina powder
• 1 tsp maca powder
• 1 tbsp protein powder
• 2 tbsp almond milk (or any non-dairy milk)
• Toppings of choice (nuts, seeds, fresh fruit, nut butters, coconut, granola, etc.)

Instructions:

1. Add frozen fruit and powders to a food processor and pulse a few times to break up. Turn on the motor and blend on low speed, slowly drizzling in the milk.
2. Blend until the mixture is smooth, scraping down the sides as necessary. Transfer to a bowl.
3. Add your choice of toppings and you’re done!

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