Stay-At-Home Sunday Brunch

We usually go out on Sunday’s for brunch but let’s change that up. Kick back, leave your pajamas on and relax because this Sunday brunch is at home.

Now, we all want a healthy balanced meal for breakfast (mimosas included of course!) so here are some recipes where having seconds won’t be such a bad idea. Today’s menu includes egg bhurji, paleo pancakes and strawberry coconut smoothies! For these recipes, our Kelapo ghee and coconut oil will be your best friends.

Egg Bhurji

Ingredients needed are as follows:

4 large eggs

4 tbsp full-fat milk

2 tbsp of Kelapo Ghee

2 small onions, finely chopped

2 fat green chillies, deseeded and finely sliced

2 cm piece of ginger, scraped and finely grated

½ tsp turmeric powder

¼ teaspoon chilli powder

350g tomatoes, deseeded and finely chopped 1

5g coriander, leaves removed and half chopped, the rest left whole for serving

1 lime, halved

Sea salt crystals and freshly ground black pepper


In a bowl, pour the milk and add the eggs. Add salt and pepper to you to you liking and whisk all together with a fork.

On a large frying pan, add the Kelapo ghee and heat it up before adding the other ingredients. Add the chopped onions, green chilies and ginger to the pan and cook on medium heat for 5 minutes until soft. Add the turmeric, chili powder and chopped tomatoes and stir. Cover the pan and fry for 5 minutes until thick.

Increase the heat a little and pour the egg mixture. Continue to stir and scrape around the edges as it sets until mixture is no longer loose.

Add the chopped coriander, squeeze in some lime and then stir. Check the seasoning as you do

Once taste is to your liking add whole coriander leaves.


Paleo Pancakes


Ingredients needed are as follows:

⅔ cup water

2 large eggs plus 1 large white

¼ cup of Kelapo Ghee, melted and cooled

2 tablespoons honey

1 teaspoon vanilla extract

2 ½ cups almond flour

½ cup arrowroot flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon kosher salt


To start the pancakes, adjust oven rack to middle position and heat oven to 200 degrees. Grease wire rack set in rimmed baking sheet.


Process water, eggs and white, 3 tablespoons of Kelapo Ghee, honey and vanilla in the blender until light and frothy (about 30 seconds). Then add almond flour, arrowroot flour, cream of tartar, baking soda and salt into the blender and process until thoroughly blended (about 1 minute).


Next, heat 1 tablespoon of Kelapo ghee in a 12 inch skillet over medium low heat until shimmering. Using paper towels, carefully wipe the excess ghee, leaving thin layer of ghee on bottom and sides of the skillet. Using ¼ cup of batter per pancake, portion batter into skillet in 2 places. Cook until edges are set and first side is golden (about 2 to 4 minutes).


Flip pancakes and continue to cook until second side is golden (about 2 to 3 minutes). Serve immediately or transfer to prepared rack and keep warm in oven. Repeat as many times as batter will allow!


Strawberry coconut smoothie? I think yes! Sweet and very necessary for a Sunday brunch at home. This recipe is super quick and simple.

Strawberry coconut smoothie


2 tablespoons of chia seeds

1 banana

1 cup of red grapes

1 cup of strawberries

1 tablespoon of Kelapo Coconut oil

1 cup of coconut milk (or water)


First you want to grind the chia seeds in a spice grinder or your blender (depending on the power). Then, add all the other ingredients and blend until smooth. And you’re good to go! Breakfast is officially served!


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