I lived at home till I was 23, and every year while living in the comfort of my mothers’ house I remember my sister and I waking up early on Mothers Day to cook my mom breakfast. We’d go out into the garden, pick her some flowers – she hated us picking the flowers she’d so lovingly grown, except on Mothers Day – make both my parents a cup of tea and serve our lovingly slaved over breakfast to them in bed.
I can safely say my dad got a free breakfast and spoils on Mothers Day, because for as long as I can remember we’d make either flapjacks or a very much disfigured omelette because I was 10, and what 10-year-old knows how to gracefully perfect an omelette – unless of course, you’re one of the children we all love to hate on Masterchef. I would always make the breakfast and my younger sister would prep the breakfast tray we’d send to their bedroom. It’s a little ritual I always get a little sad I’m missing out on since I moved out.
The flapjacks I’d been making since I was a kid were fluffy and perfectly springy, thanks to a great Snowflake book that is now falling apart, this year we’re turning that recipe on it’s head and creating a vegan and gluten-free version that any 10-year-old can make perfectly to celebrate their moms on Mothers Day. The recipe can be changed to include dark chocolate chips instead of blueberries, if like my mom you have a sweeter tooth.
Other flavour combinations could include:
- Chocolate chips
- Poppy Seeds
- Other fresh seasonal fruit, such as plums, raspberries and even pear.
Anything can really be added to these. During winter months I prefer to add baked pears or apples mixed with some cinnamon sugar to bring some warmth into those chilly mornings, and warmer months always call for fresh, seasonal fruit that’s light and flavourful.
Figs are the perfect fruit for those in-between months. When ripe figs are soft and a perfect amount of sweet to keep you comforted. We chose to caramelise ours in the oven for a few minutes to give you the warm comfort that’s similar to that of a mothers hug. Feel free to serve yours fresh if the day is starting off a lot warmer.
Mothers are a very special kind of breed, they’re expected to multi-task like superwoman, maintain a professional career and provide their children with all they need to survive in the world. They have the daunting responsibility of making sure all their children’s needs are met and send their kids out into the world with enough kindness and sense of self to deal with everything the world throws at them.
Our Mothers are special in every way, and what better way to show a little appreciation to all they’ve done for us than with a special breakfast of blueberry flapjacks to simply say thank-you.
Makes 8 – 10
- 1 cup Gluten Free Flour
- 1/4 cup Unsweetened Applesauce
- 1 cup Almond Milk
- 1 cup Frozen Blueberries
- 1tbsp Ground Flaxseed
- 1tsp Baking Powder
- 2tsp Cinnamon, optional
- 1/2tsp Salt
- 2tbsp Maple Syrup
- 1tsp Vanilla Extract
- 1 cup Coconut cream, refrigerated for 24hours
- 8 figs, quartered
- In a small mixing bowl sift together the flour, flax, baking powder, cinnamon and salt.
- In a separate, larger bowl whisk together your maple syrup, applesauce, vanilla extract and almond milk.
- Add your dry ingredients to this a little at a time, whisking as you go. You may need to add extra almond milk if you find the batter to be too thick.
- Fold in your frozen blueberries gently. You can also use fresh ones if you prefer.
- Heat a frying pan over medium heat and add 1/4 cup of the batter at a time to the pan. (1/4 cup = 1 flapjack)
- Cook for 2-4 min on each side, as soon as the edges start bubbling and browning they’re ready to be flipped.
- Spoon the hardened coconut cream into a mixing bowl, and using a handheld mixer, beat until soft peak stage.
- Add a dollop to your pancake stack and serve with fresh figs or berries.