I know what you must be thinking… Why would I put vinegar in my breakfast? But apple cider vinegar is incredibly versatile and studies suggest that it contains various healthy substances.

Apple cider vinegar is said to include healthful properties such as antimicrobial and antioxidant effects. It is believed that apple cider vinegar with mother is the source of all the healthy properties. The mother consists of strands of enzymes, protein and friendly bacteria, all of which is great in improving your gut health. However, there is little research done around this so we don’t truly know the full capabilities of this vinegar. 

Apple cider vinegar is also very useful in baking, especially vegan recipes. You can substitute some essential baking ingredients with this vinegar. If you combine a non-dairy milk of your choice with apple cider vinegar then you can make buttermilk. This means you can remove the egg and dairy from recipes and it will still give you the fluffiest cakes and pancakes. Additionally, if you mix baking soda and apple cider vinegar, the acidic qualities of the vinegar will cause baked goods to lift and rise. Which is also just a great cooking hack to have in your repertoire. 

Our apple cider vinegar infusions contain the mother and are unpasteurised, ensuring an authentic and natural product. Each bespoke flavour also has a sweet and fruity twist so they pair well with sweet dishes. Sometimes it's hard to find apple cider vinegar recipes that taste good so we decided to share some tried and tested sweet dishes for you!

So without further ado, here are some of our favourite apple cider vinegar recipes for breakfast. Some are vegan and others are vegetarian, however you can easily alter these dishes to cater for your dietary requirements if you wish. 

 

Oat and Apple Cider Vinegar Waffles

This is a really quick recipe that can be made in just 15 minutes! It’s the perfect treat for weekends and easy enough to make with the kids. It’s also gluten-free and a much healthier version of standard waffle recipes. (Be sure to check the ingredients of your baking powder, most brands do not include gluten but make sure to double check.) You can also use any of our Apple Cider Vinegar Infusions but we used the Strawberries & Peppercorns Infusion and it worked nicely. 

 

Makes 6 waffles (3 servings). 

Ingredients:

• 160g rolled oats
• 1 free range egg
• 1 banana
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup milk
• 2 tbsp Scottish Bee Company’s Apple Cider Vinegar Infused with Strawberries & Peppercorns
• Pinch of salt 

 

Method:

1. Add the milk and apple cider vinegar to a small bowl and allow to sit for 5 minutes. 
2. Combine all ingredients in a blender and blend until silky smooth.
3. Preheat a waffle iron and spoon on the waffle batter. Cook until crispy and golden brown.

Serve with sliced apple, a sprinkle of cinnamon and a drizzle of honey. 

 

Banana Blueberry Muffins 

This dairy-free and vegan recipe is a great way to meal prep your breakfasts. Eat them in the morning, afternoon or give to your kids as an afternoon school snack. Use any of our Apple Cider Vinegar Infusions but we used the Blackberries & Sage Infusion which complimented the blueberries. If you don’t have some of the ingredients listed in your cupboard, we have suggested some cheaper alternatives!

 

Makes 12 muffins 

Ingredients:

• 4 ripe bananas 
• 240ml unsweetened soy milk
• 2 tbsp flax meal 
• 240g whole wheat flour 
• 90g coconut sugar (brown sugar is a good substitute)
• 1 tsp baking powder
• ½ tsp baking soda 
• ½ tsp ground cinnamon 
• 1 tsp vanilla extract
• 4 tbsp water 
• 55g avocado oil (coconut oil is a good alternative)
• 95g fresh blueberries
• 1 tsp Scottish Bee Company’s Apple Cider Vinegar Infused with Blackberries & Sage

 

Method: 

1. Preheat the oven to 180℃ and line a muffin tray with paper liners. 
2. To make the vegan eggs, mix flax meal with 4 tablespoons of water, stir and set to one side. In a separate bowl, mix together the soy milk and apple cider vinegar and set aside.
3. Combine all the dry ingredients in a large mixing bowl (flour, baking powder, baking soda, sugar and cinnamon).
4. Mash the ripe bananas with a fork in a medium-sized bowl and now it's time to combine all the wet ingredients. Pour in the vegan egg mix, soy milk and vinegar mix, vanilla extract and oil (if using coconut oil, melt before adding to the mixture). Mix together. 
5. Form a well in the dry ingredients bowl and pour in the wet banana mixture. Fold the ingredients together until everything is combined then add the blueberries. Mix in the blueberries but make sure not to over mix the muffin batter. 
6. Spoon the batter into the individual muffin liners. 
7. Place in the oven and bake for 22-25 minutes. To check your muffins are cooked, insert a toothpick and if it comes out clean, it’s ready!
8. Once removed from the oven, place muffins on a wire rack to cool. 

Try splashing over your favourite peanut butter for an extra treat! Muffins will keep for 2 days (longer if stored in an airtight container in the fridge).

 

Blueberry Pancakes 

A healthier alternative to normal pancakes which is quick and easy to make. Another recipe that is perfect for lazy Sunday mornings. This dish uses buckwheat flour which is a great substitute for those who are gluten intolerant. You could also make these pancakes vegan by creating the vegan eggs from the previous recipe. Or by combining the apple cider vinegar and milk, leave to sit for 5 minutes to create buttermilk and then add this to the dry ingredients. Again, you can use any of our Apple Cider Vinegar Infusions but we used the Raspberries & Thyme Infusion and added some raspberries on top.

  

Makes 4 small pancakes (1 serving)

Ingredients:

• 100g buckwheat flour 
• ½ tsp baking powder
• 90ml almond milk 
• 1 free range egg 
• 1 tbsp coconut oil
• 60g fresh blueberries 
• 1 tbsp Scottish Bee Company’s Apple Cider Vinegar Infused with Raspberries & Thyme

 

Method: 

1. Combine the buckwheat flour, baking powder, almond milk, egg and apple cider vinegar and whisk together until you have a smooth, thick batter. Then fold in the blueberries.
2. Heat a frying pan over a medium-high heat and melt the coconut oil. Spoon in the pancake batter in small rounds and fry for around 2 minutes on each side.
3. Stack your pancakes on your plate and get ready to eat! 

Dollop some greek yogurt and fresh berries over your pancakes with a special topping of honey. 

 

Tell us what recipe is your favourite! Why not try out our Scottish Clover Runny Honey to drizzle over these recipes? We can confirm it’s a great combination! Be quick though as this is a limited edition so once it's gone, it's gone!

You can shop our entire range of Apple Cider Vinegar Infusion range here. Or if you want to try all three, then try our Apple Cider Vinegar Infusion Collection here.