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Zain’s Christmas Gingerbread Pancakes

Who says you have to wait till Christmas Day for gingerbread?  My famous, clean, gingerbread pancakes are the best excuse to enjoy Christmas breakfast all December long starting….NOW!!  

Ingredients:

8 Organic Egg Whites

3/4 Cup Slow Cook Organic Oats

1/2 Tbsp Organic Flax Seeds

2 Tbsp Molasses 

1/2 Tsp Natural Vanilla

1/2 Tbsp Fresh Ginger (minced)

1/4 Tsp Powdered Ginger

2 Tsp Extra Virgin Coconut Oil (divided)

1/4 Cup Fat-Free Greek Yogurt (optional)

1 Tsp Baking Powder

1/4 Tsp Nutmeg

Optional Toppings:

11/2 Tbsp Maple Syrup, pinch of cinnamon , sugar-free sprinkles and a dollop of Greek yogurt or coconut whip to top

Bougie’s Scrumptious Gluten-Free Breakfast Muffins - 9 Signature Flavours

Who doesn’t love a warm, succulent muffin fresh out of the oven?

These delicious gluten-free breakfast muffins were created for a very special little four-year old boy in my life.

For his mom (one of my besties) eating something yummy that her boy will love but is still highly nutritious is of course, important to her but with a newborn baby as well, it’s not always easy to create nutritious food for her little

picky eater.  What I love about this recipes is  it’s versatility.  

With this recipe, mom has the freedom of using any combination of ingredients as long as the base is kept consistent, kinda like toppings on a pizza!  This will keep her little one nourished and even give mom the chance to sneak in some veggies now and again.

Pretty cool right?

**Note, these muffins can be made vegan by following the substitutions :)

Click here for full recipes and directions

Here are my 9 Signature Flavours!

• Bougie’s Chocolate PB & Banana Breakfast Muffins (shown)
• Strawberry Shortcake Breakfast Muffins
• Get Your Veggies In Garden Muffins
• Fiesta Muffins
• Blueberry Cobbler Muffins
• Pumpkin Pie Muffins
• Trail Mix Muffins
• Superfood Muffins
• Super Duper Chocolate Fudge Brownie Muffins

Zain’s Pumpkin Pie Pancakes & Vegan Pumpkin Pie Pancakes

As many of you know, I’m a pancake girl.  Clean pancakes are one of my breakfast staples and have kept me from old habits of late night indulging because I have such a delicious breakfast to look forward too.  

I have been known to enjoy them throughout the day as a post-workout meal or sometimes on those days that I could use a little extra comfort, I opt for them yes, even for dinner.  

They are so hearty, earthy and satisfying and make you feel like you are cheating with pumpkin pie every time.

This recipe is not only seriously yummy, it offers the nutrient benefit of potassium-rich pumpkin, which aids in recovery, the absorption of vitamins and minerals, omega-rich flax seeds and blood-sugar stabilizing oats.  They are high in protein and utilize fat-torching ingredients cinnamon and fresh ginger.

For Zain’s VEGAN Pumpkin Pie Recipe, click here (and be sure to scroll down to the bottom!)

Ingredients:

8 Organic Egg Whites

3/4 Cup Slow Cook Organic Oats

1/2 Tbsp Organic Flax Seeds

15-20 Drops Vanilla Creme Stevia OR Liquid Stevia OR 1 packets of Powdered Stevia

1/2 Tsp Cinnamon

1/4 Tsp All Spice

1/4 Tsp Nutmeg

1/2” Fresh Ginger

1/3 Cup Organic BPA-Free Pumpkin Puree OR Fresh Pumpkin Puree

1 Tsp Extra Virgin Coconut Oil OR Canola Cooking Spray 

11/2 Tbsp Maple Syrup, pinch of cinnamon and Zain’s Coconut Whip to top

Zain’s Buckwheat Waffles with Strawberry Rhubarb Compote

**This recipe is GLUTEN-FREE

Buckwheat is an amazing gluten-free psudocereal, which is actually the fruit seed of the plant fagopyrum esculentum - more closely related to sorrels, knotweeds and rhubarb.

I use it as a healthy starchy carb and I absolutely love its strong taste and texture.  

My mom has been making a type of Indian flat bread with it since I was a child so I have grown up with the taste but for those of you who are new to buckwheat and are looking for a healthy gluten-free alternative for your favourite recipes, buckwheat, once you have tried it a few times, could be the psudocereal you have been waiting for!

Not only does buckwheat contain all eight essential amino acids, it is a grain high in protein (similar to quinoa) with a mere cup providing 19g of protein.

Buckwheat is loaded with soluble fiber, vitamins and minerals including most B vitamins, iron, zinc, magnesium and many others.

And to top off all that glorious, nutritious, deliciousness, I have created a compote from freshly picked strawberries and summer rhubarb that so yummy it turns this power breakfast into a meal you will want to enjoy even throughout the day or as a dessert!

Makes 4 Large Waffles (great for freezing or half the recipe!)

Ingredients:

1 Cup Buckwheat Flour (made from ground organic buckwheat groats)

1/2 Cup Unsweetened Almond Milk

1/2 Scoop Sunwarrior Protein Powder, Vanilla Whey OR Protein Powder of your choice

7 Egg Whites

1/2 Banana

1 Tsp Vanilla

1 Tsp Flax Seeds

1-2 Tbsp Water if needed

Canola Spray

Compote

1 Cup Fresh Strawberries (halved)

1 Cup Fresh Rhubarb (cut into 1” pieces)

1/2 Tsp Extra Virgin Organic Coconut Oil

1 Tbsp Almond Butter (optional)

2 Tbsp Maple Syrup OR Raw Honey

Additional sweetener of your choice if needed (liquid stevia works great but I did not use additional sweetener)

Directions:

1. In a food process or magic bullet, blend almond milk, protein powder, egg whites, vanilla, banana and flax seeds until smooth and blend till smooth  

2. Place buckwheat flour in a mixing bowl and stir in blended ingredients slowly, mixing thoroughly

3. Preheat waffle iron and grease with canola spray.

4. Pour mixture onto grill, close lid cook for 3-5 minutes or until lid releases 

5. For each waffle, respray the grill

6. Meanwhile, in a small saucepan, add coconut oil and let simmer, then reduce heat and add fresh strawberries and rhubarb, and sautee until tender.  Add 1 Tbsp maple syrup OR honey, almond butter and sweetener of your choice if needed and let simmer until fruit slightly caramelizes.  Set aside

7. Once waffles are cooked, plate and top with strawberry and rhubarb compote and remaining 1 tbsp maple syrup or honey, serve warm…nom nom nom

Zain’s Coconut OR Chocolate Coconut ‘Bounty Bar’ Pancakes

I don’t know about you all but in my pre-clean eating days, I was definitely a Bounty Bar kind of girl so chocolate coconut lovers…beware.  I am warning you in advance because these are some of the most incredible pancakes you will ever make.  

This is another little recipe gem that I created on my journey to Cuba, with fresh coconut meat of course, and when I went to taste them…wow…I had discovered my new favourite pancake recipe.

Packed with superfoods such as coconut oil and cacao, these nutrient packed, protein rich pancakes will not only satisfy your sweet tooth but the will actually help you get lean an stay lean.

Disclaimer: please do not hold me responsible for your infatuation with them.

Ready?

Sure?

Below are directions to make both my plain coconut pancakes or my ‘bounty bar’ chocolate coconut pancakes.

Ingredients:

8 Egg Whites OR 3/4 Cup Vegan Egg Substitute

1/4 Scoop Sunwarrior Protein Powder OR Vanilla Whey

1/8 Cup Light Coconut Milk

15g Fresh Coconut Meat OR Unsweetened Dessicated Coconut

1 tsp Extra Virgin Coconut Oil (divided)

5-7 Drops Vanilla Creme Liquid Stevia OR Sweetener of your choice

11/2 Tbsp Maple Syrup (optional)

For Bounty Bar Pancakes use all of the ingredients above but add:

11/2 Tbsp Cacao Powder

3-5 Drops Liquid Stevia or Sweetener of your choice

1 Tbsp Raw Unsweetened Chocolate Chips

1/2 Tbsp Cacao Butter OR Coconut Butter (I used Coconut Butter)

Directions for Plain Coconut Pancakes:

1. In magic bullet or food processor, blend egg whites, protein powder, coconut milk and sweetener

2. Coat skillet with 1/2 tsp coconut oil and pour half the batter into the pan and sprinkle half of the coconut meat or dessicated coconut evenly over the batter.  Cook for 2-3 minutes on one side then flip.  Repeat with the rest of the batter

3. Serve warm and drizzle with maple syrup and a sprinkle of dessicated coconut

Directions for Chocolate Coconut ‘Bounty Bar’ Pancakes

1. In magic bullet or food processor, blend egg whites, protein powder, coconut milk and sweetener

2. In a small sauce pan, melt cacao or coconut butter in a pan on low heat, add cacao powder and liquid stevia or sweetener of your choice to create a chocolate sauce, remove from heat and set aside

3. Coat skillet with 1/2 tsp coconut oil and pour half the batter into the pan and sprinkle half of the coconut meat or dessicated coconut and half the raw chocolate chips, evenly over the batter.  Cook for 2-3 minutes on one side then flip.  Repeat with the rest of the batter

4. Spread chocolate sauce over the pancakes and sprinkle with dessicated coconut and maple syrup

Zain’s Pumpkin Pie Pancakes

(Ovo-Vegetarian)

This is one of my all-time favourite breakfast options.  No matter the season (although they are fantastic in the fall made with fresh pumpkin puree) these delicious pancakes are so hearty, earthy and satisfying.  

This recipe is not only seriously yummy, it offers the nutrient benefit of potassium-rich pumpkin, which aids in recovery, the absorption of vitamins and minerals, omega-rich flax seeds and blood-sugar stabilizing oats.  They are high in protein and utilize fat-torching ingredients cinnamon and fresh ginger.

Ingredients:

7.5 Farm Fresh, Organic Egg Whites

49g (approximately 1/2 cup) Slow Cook Organic Oats

1/2 Tbsp Organic Flax Seeds

15-20 Drops Vanilla Creme Stevia OR Liquid Stevia OR 1 packets of Powdered Stevia

1/2 Tsp Cinnamon

1/4 Tsp All Spice

1/4 Tsp Nutmeg

1/2” Fresh Ginger

1/3 Cup Organic BPA-Free Pumpkin Puree OR Fresh Pumpkin Puree

1 Tsp Extra Virgin Coconut Oil OR Canola Cooking Spray 

11/2 Tbsp Maple Syrup and pinch of cinnamon to top

Zain’s Homestyle Vanilla Waffles with Apple and Cinnamon Topping

Well, you learn something everyday.  Today, so far, I have learned that adding Greek Yogurt to my waffle mix makes for the most delicious waffles I have ever tasted…not to mention, they are protein rich and creamy all at the same time!  I love when stuff like that happens!

Happy Monday, for those of you waking up to rain (or should I say downpour) as I am, I hope that these waffles give you the energy to get on with your day joyfully.

Ingredients:

7 Egg Whites (I used free range, farm eggs)

1/2 Cup Slow Cooked Oats

1/2 Tbsp Golden Flax Seeds

1/2 Tbsp Wheat Germ

1/2 Tsp Baking Powder

1/2 Cup Organic Greek Yogurt 

1/2 Scoop Vanilla Whey

10 Drops Vanilla Stevia (or sweetener of your choice)

Topping:

1 Apple of your choice, thinly sliced (I used Pink Lady)

1/2 Cup Unsweetened Apple Sauce

1/4 Tsp Cinnamon

2 Tbsp Sugar-Free Syrup OR Regular Maple Syrup/Honey

25 Raisins OR 2 Medjool Dates

12g Walnuts

Cooking Spray

Directions:

1. Blend all ingredients together for waffles and pour into preheated waffle maker.

2. In a sprayed saucepan, sautee sliced apples, cinnamon, walnuts and syrup until apples brown and syrup becomes thicker (caramelized)

3. Remove waffles from iron and top with apple, cinnamon mixture (there should still be enough syrup so that your waffles are moist, if not, add a little more to your liking), sprinkle with your choice of rasins or dates

*additional toppings include: Nut butters, Zain’s Granola, Seeds, Nuts, More Greek Yogurt