A wholesome start

Green Lifestyle online

Simple breakfast recipes from the gorgeous new My Petite Kitchen Cookbook.

Buckwheat pancakes

Buckwheat pancakes with orange & honey.

Coconut Bircher muesli

Coconut Bircher muesli.

Caramelised shallot and thyme frittata

Caramelised shallot and thyme frittata with buffalo mozzarella.

Coconut crepes

Coconut crepes with banana and maple syrup.


These recipes and images are an extract from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books, RRP $39.99.

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Despite its name, buckwheat is not a variety of wheat, but a type of fruit seed, making it gluten-free, nutritious and energising. These pancakes have a light, airy texture and delicate nutty flavour. They are delicious paired with citrus fruit, and are made for mopping up honey, maple syrup or date syrup. Gluten-free, vegetarian, and dairy-free (if no dairy alternatives used). Serves 2–3.

130 g (1 cup) buckwheat flour (or use half buckwheat flour, and half other gluten-free flour of your choice)
310 ml (1¼ cups)
nut milk, or other milk of your choice
2 free-range eggs
1 tablespoon honey, plus extra to serve
1 teaspoon bicarbonate of soda (baking soda)
extra virgin coconut oil, ghee or butter, for greasing
2–3 oranges, peeled, white pith removed, flesh cut into wedges
whipped cream, mascarpone
cheese, plain yoghurt or coconut whipped cream, to serve

Put the flour in a large bowl with the nut milk, eggs, honey, bicarbonate of soda and a pinch of sea salt. Beat using an electric mixer until a smooth batter is obtained. (You could also use a blender for this.)

Melt the coconut oil or ghee in a large frying pan over medium heat. Using one large spoonful of batter for each pancake, ladle the batter into the pan — you should have room to cook three pancakes at a time. Cook the pancakes for 1–2 minutes on each side, until lovely and golden.

Repeat with the remaining batter, keeping the cooked pancakes warm. Serve with the orange wedges, whipped cream and some extra honey.


This muesli is ridiculously easy to make – just place the ingredients in a jar the night before, then wake up to enjoy a deliciously creamy, nourishing breakfast. I’ve kept this recipe relatively simple, as I feel it doesn’t need any fancy ingredients, but feel free to serve it with your favourite dried fruit and a sprinkling of nuts. Gluten-free, dairy-free (if no dairy milk used), vegetarian, and vegan (if no dairy milk or honey used). Serves 2.

100 g (1 cup) rolled (porridge) oats
375 ml (1½ cups) coconut cream or milk
35 g (½ cup) shredded coconut
a drizzle of honey, or maple or date syrup, to serve

Place the oats, coconut cream and coconut in a large jar with a pinch of sea salt. Mix well, then cover and leave in the fridge overnight.

Serve with your favourite fruit, nuts and a drizzle of honey.


Honeyed thyme shallots add a subtle sweet and aromatic depth to this tasty frittata. Topped with creamy buffalo mozzarella, it is an absolute pleasure to eat. It is lovely on its own, or add a green salad and call it brunch. It is equally good cold, as a picnic dish. Gluten-free and vegetarian. Serves 2.

4 tablespoons ghee, butter or olive oil
10 French shallots, roughly chopped
2 handfuls of thyme leaves, roughly chopped, plus extra sprigs to garnish
2 tablespoons honey, or maple or agave syrup
4 free-range eggs, lightly beaten
150 g fresh buffalo
mozzarella, roughly torn

Preheat the oven to 200°C (400°F).

Melt the ghee in a frying pan over medium heat, until sizzling. Add the shallot, thyme and a pinch of sea salt and freshly ground black pepper. Sauté for 10–12 minutes, until the shallot is soft and slightly browned.

Turn the heat to low and drizzle the honey on top. Continue to cook for 8–10 minutes, stirring every minute or so, until the shallot is lovely and caramelised. You can add a little water if the mixture starts to stick to the bottom of the pan.

Transfer the mixture to a small pie dish, about 375 ml (11/2 cups) in capacity, and spread it out evenly. Pour the beaten eggs over, then top with the mozzarella and extra thyme sprigs.

Bake for 10 minutes, or until the egg is cooked through and slightly golden on top. Serve hot or cold.


Coconut flour gives these sweet, delicious crêpes a subtle nutty flavour, and a light texture. Naturally loaded with protein and fibre, this delicious breakfast or brunch will keep you feeling completely satisfied, and may even become your new favourite go-to recipe. Gluten-free, vegetarian and dairy-free (if no dairy milk or butter used). Serves 2.

45 g (¼ cup) coconut flour
4 free-range eggs
160 ml nut milk, or other milk of your choice
60 ml (¼ cup) melted extra virgin coconut oil or unsalted butter, plus extra for greasing
2 bananas, sliced into rounds
maple syrup, to serve
shredded coconut, for sprinkling

Put the coconut flour, eggs, milk and coconut oil in a blender with a pinch of sea salt. Process until smooth.

Grease a large frying pan with some extra coconut oil and place over low heat. Carefully pour about 60 ml (¼ cup) of the batter into the middle of the pan. Cook for 1–2 minutes on each side, until golden brown and slightly fluffy.

Repeat with the remaining batter, keeping the cooked crêpes warm. You should end up with four or five crêpes. Fill the crêpes with the banana slices. Drizzle with maple syrup, sprinkle with coconut and serve.

Recipes and images from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books, RRP $39.99.