Make a cafe-worthy breakfast with a fast recipe for yummy pancakes and with easy pork meatballs
Updated: Aug 6, 2020
Eat Well With Pete
Make a cafe-worthy breakfast with a fast recipe for yummy pancakes and get a taste of Asia on the dinner table with easy pork meatballs.
ALMOND AND BERRY PANCAKES Preparation time 10 mins Cooking time 10 mins Serves 2
4 free-range eggs
120ml almond milk (or any other milk you like)
1/2 tsp natural vanilla extract
2 Tbsp honey
100g almond meal
2 tsp baking powder
11/2 Tbsp coconut flour
Pinch sea salt
Pinch ground cinnamon Coconut oil, for cooking
Fresh berries, sliced fresh fruit and maple syrup, to serve
Whipped coconut cream, to serve (see recipe, right)
STEP 1 In a small bowl, whisk eggs for about 2 minutes, or until frothy. Mix in milk, vanilla and honey. STEP 2 In another bowl, combine almond meal, baking powder, coconut flour, sea salt and cinnamon. STEP 3 Add egg mixture to dry ingredients and mix well. STEP 4 Heat a barbecue hotplate to medium, or a large frying pan over medium heat, and brush with a little coconut oil. STEP 5 Ladle a few tablespoons of batter onto hotplate or into frying pan for each pancake and spread out slightly with the back of a spoon. The pancakes should be 5–6cm in diameter and fairly thick. Cook for a few minutes, until the tops dry out slightly and the bottoms start to brown. Flip and cook for a further 2–3 minutes, then transfer to serving plates. Repeat with remaining batter. STEP 6 Serve the pancakes hot topped with fresh berries, sliced fruit and maple syrup with whipped coconut cream on the side.
COOK’S TIPS • You can top these pancakes with whatever fruit you like – try sliced nectarines, bananas or pears. • Keep the pancakes small and don’t get distracted while cooking them, as they can burn easily.
WHIPPED COCONUT CREAM Preparation time 5 mins plus overnight chilling and 40 mins setting Cooking time nil Makes 750ml
2 x 400ml cans coconut cream
2 Tbsp honey, to taste
STEP 1 Place unopened cans of coconut cream in a stainless steel bowl and chill overnight. STEP 2 Open cans of chilled coconut cream, scoop out hardened cream layer and place in chilled bowl with honey. Store leftover coconut water in a sealed container in the fridge for another use. STEP 3 Use a handheld electric mixer to whip coconut cream and honey on high speed until soft peaks form (about 3 minutes). STEP 4 Allow whipped cream to set in fridge for 40 minutes before use.
VIETNAMESE PORK MEATBALLS Preparation time 15 mins Cook time 15 mins Serves 4
Coconut oil or good-quality animal fat, for greasing
3 cloves garlic, finely chopped
1 stem lemongrass, pale part only, finely chopped
1 eschalot, finely chopped
1 tsp finely grated ginger
3 tsp fish sauce
1 Tbsp chopped coriander leaves
2 bird’s eye chillies, deseeded and finely chopped (optional)
3 Tbsp coconut cream
500g pork mince
1 large handful of mixed Asian herbs (such as Vietnamese mint and coriander)
3 Tbsp apple cider vinegar
3 Tbsp honey
3 Tbsp fish sauce
2 small red chillies, deseeded and finely chopped
1 clove garlic, crushed Finely grated juice of 2 limes
2 tsp finely chopped coriander roots and stalks
STEP 1 To make nuoc cham, put vinegar, honey, fish sauce, chillies and garlic in a small saucepan and stir to combine. Bring to a simmer over medium heat, reduce heat to low and simmer, stirring occasionally, for 5 minutes, to allow the flavours to develop. Mix in lime juice and coriander and set aside to cool. STEP 2 Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a baking tray with coconut oil or animal fat. STEP 3 Put garlic, lemongrass, eschalot, ginger, fish sauce, coriander, chilli (if using) and coconut cream in a food processor and pulse a few times. Scrape down side of bowl, add pork mince and then process for 10 seconds, to combine. STEP 4 Roll pork mixture into walnut-sized balls and place on prepared tray in a single layer. Bake for 8–10 minutes, until meatballs are cooked through. STEP 5 Arrange meatballs and herbs on a serving platter. Drizzle over a little nuoc cham and serve remaining on the side.