3 eggs 100 ml milk 60 g all purpose flour 1 tbsp sugar 1 tbsp lemon juice 1 tsp vanilla extract 1/4 tsp salt 2 tbsp butter for the skillet Toppings: Blueberries Pecans Lemon zest Whipped cream Maple syrup METHOD Heat the oven to 220°C and place a skillet on the middle rack to heat up. In a blender, or in a bowl with an electric hand mixer, blend/whisk together all the ingredients until smooth and foamy. Carefully remove the skillet from the oven. Add butter into the skillet and swirl the pan to melt the butter and coat the bottom and sides of the pan. Pour in the batter into the pan and bake in the oven for 15-20 minutes, until puffy and golden brown. Sprinkle lemon zest on top, serve with blueberries, pecans, whipped cream and maple syrup.

Super thick and fluffy, oozing with chocolate chips, drizzled with maple syrup of course, and topped with whipped cream and pecans! . 240 g all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp pumpkin spice 1/4 tsp salt 125 g roasted pumpkin purée 125 g créme fraîche, or Greek yogurt 100 ml whole milk 30 g maple syrup 2 tbsp sunflower oil 2 eggs 1 tsp vanilla extract 60 g chocolate chips Butter or oil for pan METHOD In a large bowl, sift together flour, baking powder, pumpkin spice and salt. In a separate bowl, whisk together pumpkin purée, crème fraîche, milk, maple syrup, oil, eggs and vanilla extract. Add the dry ingredients into the wet and with a fork, gently mix until just combined. Fold in the chocolate chunks. Melt butter or oil in a pan over medium heat.Spoon about 80 ml of the batter onto the pan for each pancake. Cook until bubbles appear on top of the surface, then flip and cook another 1-2 minutes until golden brown. .

BAKED BRIOCHES FRENCH TOAST 1/2 loaf Brioche bread, sliced 2 tbsp butter 4 eggs 275 ml milk 50 ml maple syrup 1 tsp ground cinnamon 1 tsp vanilla extract For serving: Whipped cream Raspberry jam Fresh raspberries Powdered sugar for dusting METHOD Preheat the oven to 175°C. Grease a baking dish with the butter. Whisk together all the ingredients for the custard until well combined. Dip the sliced brioche into the mixture and arrange in the baking dish. Pour any remaining custard over the bread and let soak for 20 minutes or overnight. Bake for 25-35 minutes in the oven until the custard has set and the edges are golden brown. Cover with foil if the edges start to brown to quickly. Let cool slightly before dusting with powdered sugar and serve with whipped cream, berries and jam.

made with a mix of creamy full fat coconut milk + regular coconut milk, hazelnut butter, cacao powder and maple syrup + the addition of cinnamon, vanilla and nutmeg! Top with mini marshmallows if you feel fancy, but equally delicious without. And so comforting. It’s a hug in a mug! You can find the recipe below! . . NUTELLA COCONUT HOT CHOCOLATE, serves 2 250 ml full fat coconut 250 ml regular coconut milk 4 tbsp cacao powder 3 tbsp hazelnut butter 3-4 tbsp maple syrup 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp nutmeg, optional Pinch salt Mini marshmallows, optional to top METHOD Add all the ingredients into a saucepan over medium heat and whisk together until well combined. Let simmer until warm, but not boiling, and the mixture starts to thicken. Pour into to mugs and top with mini marshmallows, if using. Serve immediately.