The Future Breakfast

Poppyseed Pancakes with Coconut Cream


Pancake Batter:
1 cup Flour
1 teaspoon Baking Powder
1 Pinch Salt
3 Tablespoons Poppyseed
2 Tablespoons Sugar
1/2 Tub Soy Joghurt
Soymilk, extra
Coconut oil for frying

Coconut Whip:
1 can coconut milk (fridge cold)
Maple Syrup 
1 Pod Vanilla Beans or 1 teaspoon Vanilla Essence or Paste

To Serve:
Maple Syrup 
Berry Jam
Coconut Chip


1. To prepare the coconut whip you will need a fridge cold can of coconut milk, so make sure you cool for at least a few hours or pop it in the fridge the night before. Open the can of milk without shaking and scoop the hard top of coconut cream out of the can, leaving the separated coconut water in the can.* Using an electric whip, whisk together the coconut cream, syrup and vanilla until the mixture becomes soft, smooth and peaky.
2. To prepare the pancake batter mix all the dry ingredients together in a large bowl. Add soy yoghurt and a splash of soy milk. Mix the ingredients together thoroughly. Continue to add a bit of soy milk while mixing until a thick but smooth batter results.

3. Heat a spoonful of coconut oil in a frying pan at medium heat. Spoon about three tablespoons of butter into the pan for each pancake. The pancakes are ready to flip when small bubbles appear on the edge of the batter.

Serve warm topped with coconut whip, berry jam, maple syrup and coconut chips.

*Left over coconut water can be used to make smoothies :)

Poppyseed Pancakes with Coconut Cream

Text by Katie James
Photo by Sabrina Hubert  

Beetroot and Horseradish Dip
(vegan, gluten free)

Super fresh vegan spread for dipping and sandwiches


200g Cashews, soaked overnight in water
2 medium Beetroots
1 Bunch Parsley
3 Lemons, rind and juice of
2 Tablespoons vegan Horseradish Cream
Pinch of Pepper
Pinch of Salt


1. Soak the cashew nuts overnight in water.

2. Roast the beetroots wrapped in aluminium foil for about one hour, or until soft.

3. Puree all ingredients together in a kitchen machine.

Beetroot and Horseradish Dip

Text by Katie James
Photo by Sabrina Hubert  

Sweet Potato and Pumkin Puree with caper-parsely mojo-verde and fennel cherry tomato salad(vegan, gluten free)


500g peeled sweet potato
500g peeled butternut pumkin
1 packet of oatly oat cream (250ml)

2 tablespoons capers
2 tablespoons cumin seeds
1 bunch parsley
4 tablespoons red wine vinegar
10 tablespoons olive oil
1 chilli
3 cloves garlic
top sticks of the fennel bulb and the fennel green
coconut oil for frying

1 bulb fennel
500g cherry tomatoes
juice and rind of a lemon
5 tablespoons olive oil
pinch of salt

1. Cut the sweet potato and pumpkin into small cubes and place in a steaming basket over a simmering pot of water and cook until soft (about 20 minutes).

2. In the meantime chop the chilli, garlic and fennel green finely and also finely slice the top sticks of the fennel. Fry together in a pan over medium heat until soft and fragrant. Then mix with the capers, cumin seeds, parsley, red wine vinegar and olive oil to make the mojo verde.

3. Slice the fennel bulb thinly and chop the cherry tomatoes in half. Toss the fennel and tomato with the juice and rind of a lemon, the olive oil and a good pinch of salt. 4. Puree the steamed sweet potato and butternut pumpkin with a pinch of salt and oat cream until smooth.

Serve the puree topped with the salad and mojo verde.

Sweet Potato and Pumkin Puree

with caper-parsely mojo-verde and fennel cherry tomato salad

Text by Katie James
Photo by Sabrina Hubert

©The Future Breakfast, Katie James & Florian Traenkner – Berlin, Germany
Website – Studio Sabrina Hubert