Make a cafe-worthy breakfast with a fast recipe for yummy pancakes and with easy pork meatballs

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)

NUOC CHAM

• 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.