Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

These Pumpkin Pie Pancakes make the perfect treat for slow weekend mornings. If you thought pumpkin pie was only for autumn, it’s time to break away from tradition and enjoy these flavours all year long! These decadent pancakes taste incredibly indulgent, but are actually a much healthier take on the traditional pancake recipe – they’re full of nourishing ingredients and like all my recipes, they’re free from gluten, dairy and refined sugar.

Every single bite is loaded with fragrant spices from cinnamon to nutmeg, as well as turmeric which has been hailed for its anti-inflammatory properties (see my post 7 Mind-Blowing Facts About Turmeric here!). The turmeric, together with the pumpkin purée, gives these pancakes their vivid orange colour – perfect for that Instagram shot! I love incorporating turmeric into my recipes like this Turmeric & Goji Porridge and this Golden Turmeric Tonic.

When it comes to pancakes, I’m all about the toppings – I love a combination of fresh fruit, caramelised nuts and seeds (included in recipe below), a lashings of nut butter and a dollop tangy yoghurt. You could even spread over some of my Walnutella and Raspberry Chia Jam to take things to the next level!

Have you made my Chocolate Hazelnut Pancakesyet? If so you’ll know I like them super fluffy! I’d also recommend giving my Popcorn Almond Butter Pancakes a go, or if you’re after something a bit more basic, try my Easy Healthy Pancakes or these Vegan Coconut Banana Pancakes!

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Pumpkin Pie Pancakes Recipe

This recipe was developed in collaboration with Meridian Foods using their light tahini.

Ingredients

(Serves 2)

  • 4 tbsp pumpkin purée (can use tinned, or replace with mashed sweet potato)
  • 2 tbsp almond butter
  • 2 tbsp dairy-free yoghurt (I love Nush cashew yoghurt)
  • 1/4 cup almond milk
  • 1 egg (or flax egg for vegan)
  • 1/3 tsp vanilla extract
  • 2/3 cup gluten-free flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp turmeric powder
  • 1/4 cup pecans
  • 3 tbsp pumpkin seeds
  • 3 tsp maple syrup
  • Optional: 1/4 tsp ginger powder, pinch of cloves powder
  • Olive oil, for frying

Method

  1. Arrange the pecans and pumpkin seeds on a baking tray and drizzle with maple syrup and an optional teaspoon of oil. Bake in the oven at 180 C for 10 minutes while you make the pancakes.
  2. In a large bowl, whisk the egg, then add the pumpkin purée, almond butter, almond milk, yoghurt and vanilla and mix well.
  3. In a separate bowl, stir together the flour, sugar, baking powder and spices.
  4. Combine the wet and dry ingredients together and mix until a smooth batter is formed.
  5. Heat the oil in a frying pan and add 2-3 tablespoons of batter. After 2 minutes, flip and cook on the other side for a further minute. Repeat with the rest of the batter.
  6. Remove the nuts and seeds from the oven, place on top of the pancakes and serve hot with extra toppings, like fresh berries, caramelised bananas, Walnutella and Raspberry Chia Jam.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more pancake recipes, check these out: 
 
For more turmeric-related recipes, check these out:

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

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Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butterStrawberries and cream go together like peanut butter and jam, or peanut butter and chocolate, or peanut butter and pretty much anything… but back to this smoothie – it is delectably tasty, made from completely natural ingredients and 100% vegan. It takes just a couple of minutes to whizz together (provided you’ve soaked the cashews), and if you’re anything like me, half of that time to guzzle down!

With the consistency of an irresistibly thick shake, this Strawberries and Cream Smoothie gets it’s creaminess from the cashew nuts which have been covered in water for a couple of hours to soften them. This makes it a more hearty and substantial breakfast which will keep you fuller for longer.

From a nutritional perspective, the smoothie is bursting with wholesome ingredients such as Vitamin C-rich strawberries, gut-loving yoghurt (thanks to the probiotics), hormone-healthy maca powder (which gives a slight caramel taste) and magnesium-packed cashew nuts.

If you need more reasons to make this smoothie NOW, it is…

  • Ultra thick
  • Velvety smooth
  • Layered with cashew cream
  • Sweet and fruity
  • Rich in probiotics
  • Jam-packed with nutrients
  • Free from dairy, gluten and refined sugar
  • 100% vegan
  • Adored by kids and adults!

I recommend pouring the smoothie into a bowl and leaving it in the freezer for half an hour or so to firm up into “ice-cream”, then decorating with a swirl of my Raspberry Chia Jam and a sprinkle of Homemade Granola and eating it with a spoon for a real treat!

Be sure to take a look at all my other (vegan) smoothie recipes on the blog, like this Vanilla Mocha Milkshake, these Top 3 Green Smoothiesthis Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Strawberries and Cream Smoothie Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Serves 2

  • 1 cup fresh strawberries
  • 1 frozen banana
  • 1/4 cup cashew nuts, soaked for at least 2 hours
  • 1 teaspoon maca powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dairy-free yoghurt of choice
  • 1/2 cup coconut milk

Method

  1. Place all ingredients except the strawberries in a blender and blend until smooth. Feel free to add a little more milk if it’s too thick until the desired consistency is reached. Set aside half of this mixture in a glass.
  2. Add the strawberries to the blender and blend again.
  3. Layer both smoothies into two glasses, decorate as desired and serve immediately.

I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

For more smoothie recipes, check these out:

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter 

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No-Bake Granola Bars (Vegan, Gluten-Free)If you’re anything like me, snack-time is a non-negotiable part of your day. However, reaching for a chocolate bar or a bag of crisps won’t fill you up – and will leave you with a sugar crash later on. I try to choose healthy options, and have found that the best way to ensure this is to make them myself, like this Quinoa Almond Brittle, these Macadamia Energy Balls or veggies dipped in Homemade Hummus – or my latest creation: these Granola Bars!

By now, you’ve probably noticed that I’m ever-so-slightly obsessed with granola, especially when it’s homemade, like this Chocolate Chip Quinoa Granola, this Pecan Pie Granola or this Almond Butter Coconut Granola. But the great thing about the recipe for these No-Bake Bars is that they don’t even require an oven!

I love how versatile these are – they work with whatever ingredients you have lying around at home! For example, you could swap the walnuts for pistachios, the almond butter for peanut/cashew butter and the dates for any other dried fruit.

Chewy yet crunchy, these bars will fill you up and offer a good dose of fibre and protein too! Add them to your packed lunch box for a delicious treat, or why not make them as a gift for a friend?

No-Bake Granola Bars (Vegan, Gluten-Free)

No-Bake Granola Bars (Vegan, Gluten-Free)

No-Bake Granola Bars

This recipe was developed in collaboration with Indigo Herbs and using their ingredients.

Ingredients

Makes 9 bars

1/2 cup jumbo oats

1/2 cup brazil nuts, chopped (or other nut)

1/2 cup walnuts, chopped (or other nut)

1/4 cup pecans, chopped (or other nut)

1/2 cup toasted coconut flakes

1/2 cup dates, chopped

1/4 cup raisins

1/3 cup smooth almond butter

1/4 cup maple syrup

3 tablespoons coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 tsp sea salt

Method

  1. Line a square pan with greaseproof paper and a light greasing of coconut oil, so that the bars lift out easily. 
  2. In a large mixing bowl, stir together the oats, nuts, toasted coconut, dates, raisins, cinnamon, ginger and salt.
  3. In a saucepan over a low heat, melt together the coconut oil, almond butter and maple syrup, stirring consistently for about 2 minutes. Remove from the heat and stir in the vanilla extract.
  4. Pour the liquid mixture over the dry ingredients and stir until thorough
  5. ly combined. 
  6. Transfer to the greased tin and use the back of a spoon to press down very firmly. Cover with cling film and refrigerate for at least 2 hours before cutting into 9 square granola bars.
  7. Store in an airtight container in the fridge for 1-2 weeks, or freeze for later! 

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out all my granola recipes below:

No-Bake Granola Bars (Vegan, Gluten-Free)

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Pecan Pie Granola Vegan Recipe

I get through a shocking amount of granola each week and I can’t seem to stop coming up with new granola flavours, like this Chocolate Chip Quinoa Granola, this Almond Butter Coconut Granola and this Superfood Goji Granola, as well as old classics from the blog like my Nutty Cinnamon Granola and Banana Nut Crunch Granola.

So what makes my latest granola so special? Well, the warmth of the cinnamon, combined with the sweet vanilla and maple, are the perfect complement to crunchy roasted pecans! A little coconut oil helps the clusters bind, while a pinch of sea salt really elevates the flavours.

This also makes the loveliest personalised gift – why not put it in paper bags or jars tied with a ribbon for friends and family? 

If you like pecans, why not try my Banana Bread Pecan Muffins, or make my 2-minute Pecan Milk to pour over your granola?!

Pecan Pie Granola Vegan Recipe

Pecan Pie Granola Vegan Recipe

Pecan Pie Granola

This recipe was developed in collaboration with Meridian Foods.

Makes 3 cups

INGREDIENTS

  • 2 cup of jumbo oats
  • 1/2 cup pecan butter
  • 2 tablespoons coconut oil
  • 1/2 cup of maple syrup
  • 1 teaspoon vanilla
  • 1 heaped teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup pecans, chopped

METHOD

  1. Preheat the oven to 170 C and line a baking tray with grease-proof paper.
  2. Melt the coconut oil in a pan on the stove, then add in the pecan butter and maple syrup. Remove from theheat and stir in the vanilla, cinnamon and salt until combined.
  3. In a large bowl, combine the oats and pecans. Pour the liquid mixture into the bowl and mi well.
  4. Spread the granola mixture on the lined tray with a spatula, and press it together so that clumps form.
  5. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the raisins if using, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

And my other pecan-based recipes:

Pecan Pie Granola Vegan RecipePecan Pie Granola Vegan RecipePecan Pie Granola Vegan Recipe 

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Creamy Coconut Porridge with Berry Compote Breakfast

Creamy Coconut Porridge with Berry Compote Breakfast

I make a bowl of porridge almost everyday as it is truly one of the healthiest breakfasts out there, made from wholegrain oats which boast more soluble fibre than any other grain, which is scientifically proven to help lower cholesterol.

This recipe porridge also offers healthy fats from the coconut which help you feel satisfied and keep you full all morning. I used coconut flour to thicken this and cooked it in silky smooth coconut milk for a creamy consistency.

The berry compote is a very welcome addition, although if you’re short on time feel free to leave it out – perhaps sprinkle over a handful of fresh berries instead.

For more porridge recipes, have a look at my Nutella Porridge, Cinnamon Chia Oatmeal, Quinoa Porridge and Turmeric and Goji Porridge.

Creamy Coconut Porridge with Berry Compote Breakfast

Creamy Coconut Porridge with Berry Compote

Makes 1 bowl

Ingredients

Porridge:

  • 1/3 cup (40g) rolled oats
  • ½ cup boiled water
  • ½ cup coconut milk
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 1/2 scoop vanilla protein (I use MissFits Nutrition, use my code Eli5 for £5 off your order) 
  • Optional toppings: nuts, raisins, soya yoghurt

Berry Compote:

  • ¼ cup of any or all of the following: frozen redcurrants/blackcurrants/blueberries/raspberries (I used a mix)
  • 1 tablespoon fresh orange juice

Method

  1. Add the oats to a saucepan and cover with the boiling water. Leave to soak for a few minutes.
  2. Add the frozen berries and orange juice to a separate saucepan, put the lid on and simmer for about 5 minutes.
  3. While the compote is simmering, add all other porridge ingredients to the saucepan and cook on a medium for 2 minutes, stirring often, then reduce to a simmer for 3 minutes. Stir in a little extra milk if desired.
  4. Transfer porridge to a bowl, add toppings, pour over the compote and serve hot.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Don’t forget to check out my Nutella Porridge, Cinnamon Chia Oatmeal, Quinoa Porridge and Turmeric and Goji Porridge.

Creamy Coconut Porridge with Berry Compote Breakfast

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