Friday started outwith some delicious egg and bacon breakfast tacos. Yum. Inspired by some leftover corn chip [read: fancy Fritos] that we sprinkled on top.

After work we headed to Culinaerie - to take a cooking class themed Picante! Normally we are volunteers so it was great and felt super indulgent to take the class and not have to clean up anything. Ha! On the menu was

• Habanero-Citrus Raw Salsa with Banana Leaf Grilled Queso
• Guajillo-Crispy Duck Tostada with Orange Pickled Red Onion
• Chocolate-Chipotle Cake with Dark Chocolate Glaze

Shown below is the first dish, the grilled queso!

I looooved this, if you can't tell by how excited I am ;). Even though I do avoid dairy, I couldn't here and just enjoyed it! the cheese was wrapped in banana leaves then grilled for about 10 minutes until warm. On top we added this super spicy but delicious salsa - habanero peppers, carrots, onion and cilantro. Super spicy, but it balanced so well with the cream cheese!

Up next were duck tostadas - YUM! Not the best pic (lactaid in the background)....but it was so tasty.

On top of the crispy tortilla was mashed white beans // shredded duck breast // orange oregano salsa. We loved this salsa way more that we thought we would and added a lot more at the end. It was simple - red onion, orange juice, red wine vinegar, olive oil and oregano - but again, very well balanced with the duck. Topped with cherry tomatoes and cilantro.

And finally, the cake!! The filling was so good and definitely stole the show. Raspberry jam + pureed adobe chipotle peppers, mixed with pecans. Simple to make, and such an interesting flavor! Pedro didn't eat much of this chocolaty goodness...but I did 😉

Fast forward to Saturday - picked up lots of great things at the market! My instastories had it all but the highlights were these beautiful spring onions + all the flowers.

And last but certainly not least...I woke up today wanting to make something special and pulled out this Maqui powder from Chile!! I'm told it's the next super fruit so of course I had to try it out. I got some in powdered form and added it to a basic pancake recipe and it turned out great. I also needed to use up an almond milk yogurt I bought / had been wanting to try, so this was a perfect combo {recipe below}. Check out that BATTER!

Then dressed in almond butter and blueberries.

The spread.

The maqui.

Hope your weekend was lovely and full of enjoyable food, too 🙂

Print

Maqui Yogurt Pancakes

This light and fluffy pancake recipe is based on oat flour, almond milk yogurt and the delightful maqui powder. This recipe is vegan and uses almond milk yogurt and milk but can be easily swapped out for regular milk and yogurt. This amount served two, but feel free to double for more people or leftovers.

Course Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 small pancakes

Author Andrea @ French Pressed Kitchen

Ingredients

Dry Ingredients

• ½ cup oat flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 Tablespoon maqui powder
• 1 Tablespoon coconut sugar optional

Wet Ingredients

• 150 grams almond milk yogurt about 1 single serving container or just over ½ cup
• 1 egg
• 2 Tablespoons almond milk

Instructions

• Mix the oat flour, baking powder, baking soda, salt, sugar and maqui in a large bowl to combine.
• In a separate bowl. mix the yogurt, and egg until smooth. Add in the almond milk.
• Make a well in the center of the dry ingredients, then add the wet ingredients in and mix slowly to combine. The batter will turn a beautiful color as you stir!! Add in a splash more milk if the batter looks too thick.
• Heat a skillet to medium an wait until a drop of coconut oil sizzles a bit before placing batter (I used ¼ cup scoop) on the pan. Wait until you see a few small bubbles form on top of the pancakes, then flip!
• Keep making pancakes until you get tired or run out of batter 🙂 Serve with toppings of your choice - we used raw almond butter and blueberries!

Notes

I added some collagen powder for extra protein! Link below.

Terrasoul Maqui Berry Powder

Vital Proteins Collagen Peptides (20 oz)

The post Maqui Pancakes + Weekend Eats appeared first on French Pressed Kitchen.

After finally dragging myself out of bed after a sleepy fall weekend morning, the idea of paleo pancakes hit me. What better way to use up my canned pumpkin and make something I could really look forward to?! After recipe hunting for a bit based on what I had on hand, I decided to work off of Paleo Grubs as a base recipe. I was definitely inspired by the stack. I added in collagen peptides as I have been doing to most of my baked goods + coffee lately for a protein boost, and because I really feel the difference in how my hair, nails and skin look!

Each of these ingredient makes these pancakes delicious! You can get pumpkin in a can just about any time of the year, and these are great for any type of cozy morning - winter or fall. I recently started using fresh nutmeg and definitely recommend it if you have it on hand - the freshness really makes a difference. I just use my citrus zester! Maybe I'll get a fancy nutmeg grinder one day when I have real cabinet space...

Print

Paleo Pumpkin Protein Pancakes

Start your day with a healthy batch of these paleo pancakes! Perfect for leftover pumpkin. They're quite moist so take your time cooking.

Course Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 small pancakes

Author French Pressed Kitchen

Ingredients

For the pancakes:

• ⅓ cup pumpkin puree
• 1 egg
• 2 Tbsp. almond flour
• ½ Tbsp. coconut flour
• 1 scoop Vital Proteins Collagen
• Dash of cinnamon
• Dash of nutmeg
• Handful of walnuts
• Coconut oil

Toppings:

• Maple syrup
• Hemp seeds
• Nut butter
• ...possibilities are endless

Instructions

• Beat egg and pumpkin in a small bowl.Add in the dry ingredients and any additions such as raisins or walnuts.
• Heat a nonstick skillet over medium high heat. Lightly grease the skillet with a bit of coconut oil.
• Add batter to pan - I used about 2 tablespoons. The thicker the pancakes, the longer they will take.
• Cook until the surface of the pancake has some bubbles, is golden brown to your liking, and has enough structure to flip. Flip and cook the other side 2-3 more minutes (again, depending on thickness).
• Stack them up and layer on the toppings!

Bon appétit!

The post Paleo Pumpkin Protein Pancakes for One appeared first on French Pressed Kitchen.