• Fleur

Pancakes are the perfect breakfast for the weekend. I usually make more so that I can eat them the following 2 or 3 days. These are made with spelt flour, almond milk, maple syrup and flax egg. They are super simple to make so here is the recipe:

Recipe (makes 16-18 medium sized pancakes) Prep time: 30 minutes

  • 300 grams spelt flour

  • 650 ml almond milk

  • 1 tablespoon oil + more for cooking

  • 1 tablespoon maple syrup

  • 2 flax eggs

  • 1 teaspoon vanilla extract


  1. Whisk all the ingredients together until you have a smooth batter.

  2. Heat a pan with some oil to medium heat and scoop the batter into the pan.

  3. When bubbles start to appear, flip the pancakes and cook for another 1-2 minutes.

  4. Serve with some fruit, syrup, jam, nut butter and/or chocolate

Let me know if you like them. Tag @nourishingfoods to get featured :)

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  • Fleur

This fluffy chocolate fig cake was an experiment but it turned out to be really delicious! I had some leftover silken tofu that I had to use, so I decided to make a chocolate cake using tofu. It actually acts as an egg replacer, while also making the cake fluffy. Furthermore, these brownies are made with spelt flour and coconut so in my opinion, these brownies are considered to be healthy ;).

Recipe (serves 9) Prep time: 45 minutes

  • 180 grams spelt flour

  • 30 grams coconut sugar (+ more for on top)

  • 30 grams cacao powder

  • 200 grams silken tofu

  • 2 tablespoons neutral oil

  • 25 grams coconut yogurt

  • 1.5 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2 figs

  • 3 tablespoons flaked almonds


  1. Preheat the oven to 175 degrees Celsius.

  2. In a blender, add the silken tofu, coconut sugar, oil, cacao powder, coconut yogurt and vanilla extract and blend until smooth.

  3. Then, add the flour, salt and baking soda. Blend until you have a smooth batter.

  4. Line a cake dish with baking paper and pour the mixture in.

  5. Add sliced figs and flaked almond on top.

  6. Sprinkle some coconut sugar on top.

  7. Bake for 35 minutes and let is cool down before serving.

Enjoy! Let me know if you liked them and tag nourishingfoods to get featured on my Instagram!

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  • Fleur

Sometimes, I create the time to make myself some delicious pancakes. I try to keep them healthy, so I made these out of oat flour, gluten free flour, almond milk, maple syrup and flax seeds. Flax seeds are a great alternative to eggs. One tablespoon of ground flax seeds combined with three tablespoons of water (soaked for 15 minutes) are equivalent to one egg. Other great alternatives to eggs are apple sauce (1/4 cup per one egg), chia seeds (1 tablespoon ground + three tablespoons of water) and banana (1 banana = 1 egg). Anyways, let's quickly get into the recipe :)!

Recipe (Makes 6-8 medium pancakes) Prep time: 30 minutes

  • 1 cup oatmeal

  • 1/2 cup gluten free flour (more oatmeal flour would probably work as well)

  • 1 teaspoon baking soda

  • 1 flax egg (1 tablespoonground flax seeds + 3 tablespoons water)

  • 1 3/4 cup almond milk

  • 2 tablespoons maple syrup

  • Oil for frying

  • Toppings: melted chocolate, syrup, crushed nuts, berries and banana.


  1. In a blender, blend the oatmeal until a fine meal forms.

  2. Add the gluten free flour and baking soda and blend until combined.

  3. Add the flax egg, almond milk and maple syrup. Blend again until everything is smooth.

  4. Heat some oil in a pancake pan on medium heat and pour about 1/3 cup per pancake into the pan. Spread it out and flip when bubbles begin to appear.

  5. Cook for another 2-3 minutes and repeat this until the batter is finished.

  6. Top with your favourite toppings and enjoy!

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