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Dreamy chocolate pancakes and Dangmyeon –noodle brunch - High Fibre

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 Two tasty Winter treats.

Dreamy chocolate pancakes

High fibre

(makes 8-10 serves) approximately 4-5 grams of fibre per serve

*Vegetarian, vegan


2 tablespoons gluten free flour

2 tablespoons baking powder

1 ½ tablespoons of cocoa powder

70 grams of quinoa flakes or flour

1 tablespoon coconut syrup

2 egg whites (or vegan egg substitute)

250 mls  almond milk

2 teaspoons of coconut oil warmed to liquid

1 ripe banana (approx. 100 grams) mashed

Coconut oil spray


250 grams coconut yoghurt mixed with 1 tablespoon vanilla essence,  OR vanilla yoghurt

Fresh or defrosted frozen mango slices and a dribble of coconut syrup


Mix gluten free flour, baking powder, cocoa powder, and quinoa flakes until evenly distributed.  Add mashed banana, egg white (or substitute) coconut syrup, and almond milk to make a batter. Let sit for 10-15 minutes add liquid coconut oil blend again– if the batter looks thick add more milk.

Heat a heavy bottomed frying pan over a medium heat and spray with coconut oil, drop two tablespoons of the batter to make small pancake rounds, cook until golden 1-2 minutes either side.  Lay on a paper towel to drain.

Arrange two to three pancakes to each small plate, add a dollop of yoghurt, top with mango slices and dribble of syrup.


Dangmyeon –noodle brunch


High fibre

(makes 2 serves) approximately   4-5 grams of fibre per serve



100grams of Sempio® or similar,  sweet potato glass noodles

50 grams of kale

1 teaspoon of sesame oil

1 tablespoon sesame seeds

1 teaspoon of honey

3 teaspoons soy sauce

1 ripe avocado peeled and thinly sliced

2 free range eggs


Cook glass noodles as per the instruction on the packet and drain thoroughly

Heat a heavy bottom pan and add 1 teaspoon sesame oil

Gently wilt kale, add noodles, sesame seeds honey and soy sauce,  toss ingredients loosely, set ingredients aside – keep warm

Add the other teaspoon of sesame oil and fry eggs

Separate the noodle dish into two bowls

Add slices of avocado to each plate and top with egg