Katy says: “These fluffy pancakes are my favourite way to start the day. The riper the banana, the sweeter the pancakes, so use up that banana you’re ready to throw away. Serve with toasted pecan nuts, vegan yoghurt and maple syrup if you happen to have some. Maple syrup can be expensive; however, you can buy premium-grade maple syrup from low-price supermarkets. It lasts for ages. If it is out of your price range, drizzle with golden syrup or substitute for puréed seasonal soft fruits.”

Tip: These pancakes work well with any type of non-dairy milk you have available. For a nuttier flavour, try almond milk.

Makes about 9 small pancakes

Ingredients

• 1 tbsp sunflower oil, for frying
• 1 ripe banana, peeled
• 100g (3½oz/1 cup) rolled oats
• 300ml (10½fl oz/1¼ cups) sweetened soya milk

Method

Heat the sunflower oil in a frying pan over a low–medium heat while you prepare the pancake batter.

Throw the banana, oats and soya milk into a jug blender, or add the ingredients to a bowl and use a hand blender to blitz to a semi-smooth batter.

Add tablespoon-sized amounts of the batter to the hot pan, cook for 2 minutes until golden, then flip and cook the other side for a further 2 minutes. Serve hot.

Katy says:” Is there a prettier way to start your day than with this fresh and fruity smoothie bowl? This smoothie is so thick that you can eat it with a spoon and place toppings over it for added flavour, crunch and substance.”

Tip: Substitute frozen cherries for frozen blueberries, blackberries or strawberries, depending on the season.

Serves 2

Ingredients

• 200g (7oz/1¼ cups) frozen cherries
• 1 banana, roughly chopped
• 1 tbsp sweetened soya yoghurt
• Handful of fresh mint leaves
• 100ml (3½fl oz/scant ½ cup) almond milk
• 2 tbsp flaked (slivered) almonds
• 1 tbsp dried sour cherries

Method

Katy says: “Avocado toast makes for a delicious brunch, but let’s face it, avocados are an expensive ingredient to purchase frequently. This guacamole uses frozen peas in place of avocado for a fresh, cost-effective brunch.”

Tip: I love a chunky guacamole, but if you prefer a smoother spread, simply blitz the peas in a blender before adding the other ingredients.

Serves 2

Ingredients

• 200g (7oz/1½ cups) frozen peas
• 1 small red onion, peeled and finely chopped
• 1 tomato, deseeded and chopped
• Small handful of coriander (cilantro) leaves, finely chopped
• Juice of 1 unwaxed lime
• Generous pinch of sea salt flakes
• 2 slices of thick white toast

Method

Defrost and simmer the peas in a saucepan of hot water for 2–3 minutes, then drain and tip the peas into a mixing bowl.

Use a potato masher to crush the peas until semi-smooth, then stir in the onion, tomato and coriander.

Stir in the lime juice and mix until combined. Season with sea salt and load generously onto hot toast.