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The Perfect Mother’s Day Breakfast With Abigail O’Neill

abigail oneil model chocolate

Mother’s Day breakfast is a longstanding tradition; the day mum’s all over the world get breakfast made for them instead of being the makers and today we’re lucky enough to have a very a special breakfast recipe from Abigail O’Neill who is an Australian model, mother of three and the author of the sensational healthy chocolate recipe book Model Chocolate.

Abigail might be one of the most dedicated mothers in Australia, for the last 25 years she has woken up at 6am to make her whole family delicious gourmet cooked breakfasts so it seems only fitting that we share one of her delicious chocolate recipes for you to spoil your mum with this Mother’s Day!

Abigail’s Couture Pancakes are one of the most popular breakfast recipes in her book and for good reason, in her own words they are, “Sugar, dairy and gluten free pancakes with a high protein content that taste like chocolate cake in a pancake.”

Sounds like heaven!

Model Chocolate
So take a leaf out of Abigail’s book this Mother’s Day and make a seriously gourmet (yet surprisingly easy) breakfast that will leave your mum feeling like she’s truly the best mum in the world.

And this might just be the best bit, these pancakes aren’t just any chocolate pancakes, every recipe in Abigail’s book is a recipe she swears by for helping her maintain her health and youthful looks at the age at 42 so not only is this a seriously yummy treat for mum, it’s seriously good one.

COUTURE PANCAKES WITH QUINOA AND WILD CAROB

4 organic free range eggs
1 cup water
½ teaspoon vanilla powder
½ teaspoon cinnamon
1 tablespoon coconut sugar
1- 2 tablespoons organic carob powder
½ cup organic cocoa powder
½ cup quinoa flour
2 teaspoons aluminium free baking powder
1 ½ cups fresh or frozen blueberries
1- 2 teaspoons rice bran oil, for cooking
Raw honey and Coco Dreamcrème, to serve


Prepare Dreamcrème and set in fridge until serving time.
Beat eggs in a large mixing bowl with a whisk. Add everything in order
beating as you go to make a smooth batter, gently stirring in blueberries last.
Heat a non-stick frypan to quite hot, greasing with rice bran oil. Drop ⅓ cup
portions of mixture into hot pan allowing 8 or so blueberries per pancake.
Turn heat down to medium and cook about 2 minutes on each side turning
gently. Keep warm.
20 minutes to make pancakes and Crème topping. Serves 2 generously.

To Serve - Coco Dreamcrème

You could stay alive on this Crème alone
during Fashion Week! Almost.

½ cup young coconut water
½ cup soft young coconut flesh
⅓ cup raw organic coconut oil
¼ cup raw cashews
1 tablespoon coconut sugar or maple syrup
¼ teaspoon vanilla powder
1- 2 tablespoons organic cocoa powder

Blend altogether until smooth. Serve immediately or refrigerate until needed.
2 minutes to make. Serves 4.

SuperTip: this Crème is unbelievable cold!
Thickens to the consistency of heavy double cream and is perfect for cream layers in cakes, with brownies, pudding, healthy muffins, scones, toast or eating as is.

For more of Abigail’s decadent, healthy chocolate recipes you can purchase your copy of Model Chocolate from abigailoneill.net


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