Buckwheat Pancakes

Good morning everyone. What is better than to start your weekend with a nice staple of amazing pancakes? Nothing, that's right. Therefore let me share with you this amazing buckwheat pancake recipe with apple gula melaka syrup. I got inspired by a very talented, plant based living couple - André and Rita from Cocoon Cooks. Check their page for further plant based recipes, they have a wide selection from breakfast, dinner, sweets and drinks.

INGREDIENTS (4 Pancakes)

  • 70g buckwheat flour
  • 1/4 apple, diced
  • 1 Tsp gula melaka
  • 1 Tsp cinnamon
  • 100ml Almond milk
  • 1 Tsp flax seeds + 3 Tsp water
  • Coconut oil


  • 3/4 apple
  • 1 Tsp gula melaka
  • 1 Tsp cinnamon
  • 1 Tsp coconut oil


  1. Mix flax seeds with water and let soak for 5 minutes
  2. In the meantime, prepare pancake batter by mixing flour, apple, gula melaka, cinnamon and almond milk
  3. Add flax seed mixture to the batter and combine well
  4. Heat some coconut oil in a frying pan and with a spoon form little pancakes with your batter. Fry from each side for 2-3 minutes until golden brown
  5. In a sauce pan, heat all ingredients for the caramel sauce and pour over your pancakes


Amaranth porridge with a natural energy booster

The last couple of weeks I tried to mix up my breakfast a little bit and include some new foods. Today I tried something similar to porridge but instead of oats I used amaranth. This grain has been used by the Aztecs and is very common in Mexico. Similar to other grains it can't be eaten raw but needs to be cooked in water or you can pop it in a frying pan (I will definitely try this one day - so stay tuned for the update on this). Amaranth has amazing nutritional values and could for sure fall under the category superfood. It is very high in protein and free of gluten. Additionally its fiber content helps your digestion and balances your blood sugar level. So perfect for the start of your day!

But not only amaranth makes this breakfast the ideal wake up meal. Refined with the energy boosting Maca powder you will feel prepared for the day ahead. 


  • 100g Raw amaranth
  • 250ml Almond milk
  • 250ml Water
  • 1 Tsp cinnamon
  • 1 Tsp maca powder
  • Handful mixed berries
  • Optional: Rice syrup 


  1. Mix amaranth, almond milk and water in a pan and bring to boil
  2. Let cook for about 10 minutes or until liquid is fully absorbed (if amaranth is still to hard, add some more water)
  3. Let cool down a bit and then add cinnamon, maca powder and top with berries. If not sweet enough, add some rice syrup

Sweet Potato Cinnamon Pancakes

As you all know I love my smoothie-bowls for breakfast. However, I wanted to get some other options for my breakfast. I tried to eat something savoury but after around 12 hours without eating, my body cries for something sweet in the morning. Therefore I came up with these amazing sweet potato pancakes. They are gluten - , sugar - and diary free so suitable for almost everyone except vegans. It needs a little bit preparation the day before, but other than that, it is super simple and tastes amazing. Give it a try.

INGREDIENTS (4 thick pancakes)

  • 1 Medium sweet potato
  • 2 Eggs
  • 1 Tsp cinnamon
  • 1 Tsp Maca powder (organic burst)
  • 1 Tbsp coconut flour
  • 1 Tbsp coconut oil
  • Blueberries
  • optional: coconut syrup or greek yogurt


  1. Peel the sweet potato and cook in boiling water until soft (can be done the night before)
  2. Mash sweet potato with a fork and add eggs, cinnamon, maca powder and coconut flour. 
  3. Heat coconut oil in frying pan. With a wooden spoon form little pancakes and fry from each side for about 5 minutes.
  4. Top with berries, syrup, yogurt (if dairy is ok for you) or any other topping you like.

Soba Noodles - East meets West

Soba noodles are a great gluten free alternative to the Western Spaghetti. They are made with buckwheat flour and have a nutty taste. When buying Soba noodles read carefully the ingredients list - most of the producers replace a big quantity of the buckwheat flour with wheat. Here in Singapore I can recommend to order Eden Foods selected buckwheat Soba noddles from iherb.

This recipe combines the Asian flavors from Soba and ginger with the Western vegetables. It is perfect for a light lunch and provides you with complex carbohydrates and filling proteins.


  • 80g Soba Noodles
  • 1 medium carrot
  • 150g frozen green peas
  • 1/2 onion
  • 1 Tbsp grated ginger
  • 1 Tsp ground paprika
  • 1 Tbsp coconut oil
  • vegetable stock
  • soy sauce


  1. Heat coconut oil in a frying pan and glaze onion
  2. Deglaze with vegetable stock and add green peas plus carrots
  3. Cook Soba noodles as indicated on packaging
  4. Let vegetables cook until soft, add ginger, paprika and some soy sauce
  5. Mix noodles with sauce and enjoy


Cacao Bliss Balls

Whether you need a little treat with your coffee or an energy boost before your workout - these raw cacao bliss balls will do the trick. They are nut-, dairy- and gluten-free and get by without added sugar. The sweetness comes from dried fruits. I opted for dried figs as they have a lower glycemic index and therefore a lower impact on your blood sugar.


  • 60g roasted gram
  • 120g dried figs (soaked in water over night)
  • 10g raw cacao powder
  • 1 tsp cinamonn powder
  • 10ml coconut water (optional)


  1. Put all ingredients in a blender and mix with milling blade
  2. Add liquid if not sticky enough
  3. Form little balls and roll in raw cacao powder
  4. Store in fridge and eat within a couple of days

Mediterranean millet salad

If you are looking for a nice change to all those quinoa salads, millet might do the trick. It is also gluten-free and high in fiber and antioxidants. Even regarding protein content, millet does well. With almost 3g per 100g it lies just behind quinoa with 3.5g. So what are you waiting for - get the millet cooking.

INGREDIENTS (1 serving)

  • 60g raw hulled millet
  • 1/2 capsicum
  • 200g zucchini
  • 1/2 Tbsp olive oil
  • 6p cherry tomatoes
  • 70g feta cheese
  • 1 tsp soy sauce
  • 1 tsp ground paprika
  • 1 tsp dried rosemary
  • fresh basil leaves


  1. cook the millet as indicated on the packaging (usually 1:3 millet:water)
  2. Heat oil in frying pan and add capsicum, zucchini and tomatoes (onion if liked). Fry until slightly soft
  3. Add cooked millet to the vegetables and mix with basil leaves and other spices
  4. Top with feta cheese


Buckwheat and quinoa are great gluten-free grains which can be used instead of rice, potatoes or pasta. They are high in fiber which keeps your blood sugar level balanced and prevents you from cravings. This casserole dish is great for a family dinner as it can be prepared in big portions. Or you just take the left-overs with you to the office.


  • 80g raw quinoa/buckwheat
  • 18pc cherry tomatoes - can be replaced with 1 red/yellow capsicum
  • 200g raw broccoli
  • 40g Feta cheese
  • 100ml vegetable bouillon
  • 1 tsp garlic and onion powder
  • 1 Tbsp dried rosmary
  • Salt & pepper


  1. Prepare buckwheat/quinoa as indicated on the packaging
  2. Blanch the broccoli floretts until al dente (not too much, as it will still be baked)
  3. Mix cherry tomatoes (cut in half) with broccoli and add salt & pepper, dried rosmary, garlic and onion powder
  4. Place cooked buckwheat/quinoa in casserole, cover with vegetables and feta crumbles.
  5. pour bouillon even over casserole
  6. bake for 30min at 180C