Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.
My first time at oat & banana and they were pretty tasty.
1 egg separated
1 small banana
30g scotts porridge oats
1 tsp baking powder
1 tsp vanilla extract
Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.
- Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
- Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
- Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.
Makes about 8
4 potatoes (preferably a starchy potato, such as russet)
3 tbsps plain flour
1 tsp baking powder
Salt & pepper to taste (I use rainbow peppers, more flavour)
1 tsp onion powder
30g melted irish butter
30g irish butter to cook with
- Cook and mash potatoes, leave to cool
- In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
- Flour a work surface and gently flatten to about 1cm thick
- With a 3″ cutter, cut out circles.
- Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
- Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
- Serve with breakfast items or with a delicious poached egg on top.
There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.
Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂
2 Pork Sausages (meat removed from skin)
1 tbsp scottish oats
1 tbsp chopped chives
1 tsp nutmeg
Salt & pepper
- Mix everything in a bowl, take a small handful and flatten to about 1cm thick
- I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
- I also added a few cherry tomatoes onto plate.
- I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
- Serve. Yummy good protein breakfast.
I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.
3 eggs – whisked
1 banana – sliced
1 tsp olive oil
1 tsp cinnamon
Salt & pepper to season
- Heat the oil in a pan on medium heat
- Place the sliced banana in the pan and cook for a couple of mins until soft.
- Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
- Cook for a further minute and serve.
I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.
Makes 1 omelette
1 tbsp milk
Salt & pepper to taste
Dill or chives (your preference)
Choice of fillings (again your choice) I used sweet peppers and spring onions.
Handful of cherry tomatoes to serve – grown in my own garden.
- Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.
2. Gently fold the yolks into the whites and season.
3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions.
4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.
5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?
I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.
Makes 4 servings.
4 Charlotte potatoes – grated with skin on (more flavour in the skin)
8 slices of smoked bacon – back or rashers either is fine
Cheddar cheese – grated (amount to your preference)
6 green spring onions – chopped
6 large eggs
1/2 cup of milk
1 tbsp flour
salt & pepper to season
- Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
- Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes
- Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
- Meanwhile whisk the eggs with the milk and season
- Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
- Bake for about 6 minutes or until desired browness.
- Serve. Yummy!