If you’re like me, you’ve probably experimented with loads of different pancake recipes, but I have got to say this is the best one yet, these banana protein pancakes are healthy and filling. Just what you need to start your day right.
Do you find that with regular pancakes you munch through them only to be hungry again pretty soon after? Me too. That’s why these are packed with nutritous ingredients that will keep you going for longer. Each serving provides the good fats and protein from 2 eggs. There are oats blended in to provide some carbohydrate and 1 of your 5 a day from the banana. Oh and my extra ingredient, a sprinkle of whey protein.
Pancakes may take a little longer to prepare than a bowl of coco pops but the fact that there are only four ingredients should be enough to convince anybody. I always serve mine stacked up with some delicious fruit on top and a drizzle of maple syrup.
Also added on top is a scoop of my homemade chocolate banana ‘ice cream’ (which is healthy too and doesn’t actually have any dairy). I’ll get round to that recipe at some point.
Fast becoming one of my morning favourites, if you have fruit-phobic kids this is also a great way to trick them into eating more fruit, what with a whole banana disguised in the mix.
Banana Protein Pancake Stack
A no fuss 4 ingredient recipe for perfect pancakes, with an added protein hit.
- 1 Banana
- 2 Eggs
- 1/3 Cup Oats
- 2 tbsp Whey Protein
First of all put the oats in the blender, blend them to a fine consistency & then mix in the whey protein.
Peel and mash the banana in a bowl.
Crack the two eggs, whisk together then add in with the banana.
Add the oat mixture into the banana mixture, combine together.
Add a little oil to a frying pan and turn up to a medium heat.
Pour a little of the mixture, about 2 tbsp, into the hot pan to form a round pancake. Leave to cook for a minute or so, when starting to brown flip it over to the other side.
Once all the pancakes are cooked stack them onto a plate, top with your favourite fruits and a drizzle of maple syrup.
There’s no reason for toast to be boring these days, use some imagination and it can turn into your favourite go-to brekkie. Here’s my favourite luxury toast creation. Crunchy rye toast, loaded with peanut butter.
My Luxury Toast – Peanut Butter Crunch
I get looks from my friends as though I’ve gone mad, as this genuinely is my top breakfast. Forget a full english or a trip to the cafe. It’s gotta be properly dense rye bread, toasted on the highest setting, so it goes all crispy and a bit burnt around the edges. Then it’s ready to be slathered with peanut butter, chopped banana, a drizzle of honey & seasame seeds. Heaven. Just divine.
My love of peanut butter was only discovered a few years ago. I did a stint at being a vegan, bought a jar for protein purposes and literally had to hold back from devouring the whole thing. Needless to say my vegan month was heavily supplimented by peanutty goodness.
So just in case you want to copy this heavenly slice, all you need is:
Crunchy Peanut Butter Rye
A truly tasty combination for a super tasty breakfast.
- 1 Slice Rye Bread
- 1 Banana
- Sprinkle Seasame Seeds
Cut your rye bread in half and put it in the toaster for the highest setting (make sure it's proper dense rye, as this is the one that can take longer to toast).
Chop a banana into slices
Once the toast has popped slather on a healthy amount of peanut butter, top with the sliced bananas, drizzle on the honey and add a sprinkle of seasame seeds on top. Voila!
Jazz Up Your Toast
I find it quite easy in the morning to get breakfast down. I’m a foodie, I’m always thinking about food and little all else. But if you are part of that weird camp that can’t eat too early, maybe take a more creative approach to your breakfast and jazz it up with some of your favourite things. Avocado, ricotta, fruit compote..the list goes on.
I’d definitely recommend starting out with rye bread as your base, for many reasons as I mention in my post about the best breads for weight loss
That’s all for now, I’ve just heard the toaster pop..
It’s a dreary morning in the British Isles and I am ravenous after a run, so what better than eggs and avo on toast?
My fridge is usually half empty by the time the weekend is finished but thankfully have got my staples. Eggs. Avo. Bread. (Okay, so I am a sourdough lover but today no such luck, I have bakery wholemeal, good enough).
There’s no messing around with this brekkie, you can stick with the basics or jazz it up as you like. My boyf likes to mash the eggs up with pepper and mustard so it’s more like a spread. I am not so inventive mind you. I cover the toast with thinly sliced avo, chunks of eggy goodness on top and then I get chopping with whatever I have left in the fridge. Today we have baby tomatoes, cucumber and gherkins. Yum.
This is super filling and will definitely keep you going until lunch. I had this over the weekend too which was a lifesaver when I was off out to a lunchtime wine tasting afterwards (crikey, day time drinking anyone? It’s a killer!).
Full of good fats and the creamy avocado negates any need for buttering your bread (I mean, you can if you like though..). Such a wholesome breakfast and so easy to whip up. It’s one of those recipes that is almost not even a recipe. But I’ve attached it below just in case you need some steps.
Eggs & Avo on Sourdough
A simple combo packed with protein and fats. Healthy, tasty and good for kitchen-phobics.
- 4 Eggs
- 1 Avocado
- 4 Slices Sourdough or wholemeal bread
- Optional Extras Herbs, Salad, Tomatoes, Olives, Gherkins, Pine Nuts etc
Put your eggs on to boil as to your preference (I like mine hard boiled! 7-8mins)
Slice the avocado into thins, wash and prep your extra bits (in my case, the tomatoes, gherkins and cucumber)
Once your eggs are done, tip out the boiling water from the pan and replace with cold water. Once cooled start to peel the eggs, put your bread in the toaster as you do this.
Once all the eggs are peeled and your toast has popped it's time to assemble, put the sliced avocado on the toast, chop the eggs and chuck ontop. Garnish with your extras, I served mine with cherry tomatoes, sliced gherkins and cucumber. Give a generous shake of salt and pepper then get stuck in.
It took me a while to jump onto the overnight oats bandwagon. I had seen loads of posts of people making these scrumptious looking breakfasts in fancy jars, but whenever I made it mine just seemed too runny – but don’t worry! I made the rookie error of using too much milk, in reality overnight oats require far less liquid than regular oats. If possible I always add in some chia seeds as they soak up the
milk, or if not a dollop of greek yoghurt makes a good addition and thickens it up too.
This recipe is one of my favourite weekday breakfasts, as the name suggests, you do have to make the effort to prep it the night before. But it’s so worth it when you, sleepy-eyed in the morning, make your way over to the fridge and remember breakfast is sat there waiting for you! You can heat it up if you like but I tend to just take it out the fridge and leave it on the side to get to room temp for a little while before tucking in.
This flavour combination is one I made up when I had a glut of apples and they were starting to go a bit soft and wrinkly, still good and flavoursome but not the sort you can crunch into as a snack. I peel and shred them into the mix, so if you have kids that are shy of eating their 5-a-day you can try this method to sneak in some fruit without them even noticing. My boyfriend is guilty of avoiding fruit but he always counts himself in when I offer to make overnight oats.
This recipe is full of fruit and goodness, plus the sprinkling of walnuts adds in some all important protein which will keep you going until your lunch.
Apple & Blueberry Walnut Crunch Overnight Oats
Fruity oats with a crunchy walnut topping, make ahead and enjoy for a tasty, hassle-free, breakfast.
- 1 Apple Any sweet variety
- 1 Cup Oats
- 1 tsp Chia Seeds
- 1 Cup Milk
- 2/3 Cup Blueberries Fresh or frozen
- 8 Walnuts chopped
- Honey or Maple Syrup To dress
1) Wash, peel and shred the apple, place the shredded apple into a bowl (you can make the mixture up in one large bowl and divide it into two at the end, or split all it into two bowls to start with).
2) Add in the oats to the bowl, then the chia seeds and the milk. Give the ingredients a good stir and make sure they are all combined. Split into two serving bowls.
3) Gently mix in the blueberries, I use frozen blueberries but use fresh if you prefer.
4) Chop the walnuts and sprinkle over the top.
5) Cover the bowls and leave in the fridge overnight. Leave the bowls out of the fridge for 30 mins before serving, or warm through in the microwave. Add more milk in if the oats have absorbed everything up and sweeten with honey or maple syrup.
Let me just start by saying breakfast is not only the most important meal of the day, it also happens to be my favourite meal of the day. Nothing quite beats the sip of your first cup of coffee followed by a nice fruit filled breakfast. I am actually a sweet tooth breakfast person, so this ‘Shakshuka’ thing, I’ll be honest, despite the fact it sounds great and I’ve seen it many a time on café menus, it’s not what I would usually go for at breakfast time. But my boyfriend is the opposite, he loves all things savoury, plus we had some eggs in the fridge that just had to be used so I though, hey why not give it a go.
Shakshuka is something that we can thank the Arabs for introducing, it’s essentially eggs cooked over a rich and spicy tomato sauce. Which, let’s face it, is far more exciting then a greasy fried egg! Plus you get an injection of vitamin goodness from the veg based sauce. I’ve included my recipe below but you can add your own variations, some people prefer to use fresh tomatoes, and can be a great dish to cobble together with any leftover veg, it doesn’t necessarily have to use bell peppers. I think next time around I am going to add a spoon of harissa spices in to add that Tunusian zing I love!
It’s good to take your time over the base of the dish, I like to add my spices in to cook off and release the flavour before I put any of the tomatoes in, but you might have your own methods. It’s a great dish to improvise with as you just need a few spice cabinet staples, a tin of tomatoes and some veg to go with your eggs.
Shakshuka for two
1 tsbp olive oil
1 small onion, chopped finely
2 garlic cloves, crushed
½ red bell pepper, chopped into cubes
1 tin of chopped tomatoes
1 tbsp of tomato puree
½ tsp cumin
½ tsp paprika
½ tsp smoked paprika
sprinkle of cayenne
few dashes of tabasco sauce (to taste)
salt and pepper
fresh cut parsley and spring onion to season
- Prepare all the ingredients. Peed and dice the onion, de-seed the pepper and chop into small cubes, peel and crush the garlic.
- Heat up 1 tsbp of olive oil in a medium sized pan and when hot add the onion, let it cook through for a few minutes until starting to lightly brown
- Add in the garlic and the diced pepper, let cook for 3-4 minutes or until the pepper begins to soften
- Stir in the cumin, paprika, smoked paprika and cayenne spices and leave to cook for a minute or so.
- Add the chopped tomatoes and puree and let the sauce simmer for 5 minutes
- Season with salt and pepper, this is the time to add your tabasco if you’d like a bit more of a kick
- Once the sauce is tasting how you like it and has reduced down a bit it is time to add your eggs, crack each egg into a cup and then make a little well in the sauce to plop it into (I forgot to make a well and my eggs were all over the place). Cover the whole pan over (if you don’t have a lid like me I used a chopping board!)
- Leave this to simmer now for 10-15 minutes, dependent on whether you want your eggs runny or cooked through.
- Lift the lid and now it is time to dish up! Separate in half and serve on two plates, garnish with the fresh parsley and spring onion. I like to serve with a clob of bread to mop up the delicious tomatoey sauce at the bottom!
The shakshuka went down a treat with the other half and I’m definitely a convert, although I think I’d be more inclined to have it for lunch.
PS: I know it’s supposed to be served straight up from the pan! But hey, it was just us two at the table so I went all portion-up with it, sorry purists!Yum