Easy Banana Pancakes
(3 Simple Ingredients)
Yes, it’s so easy a kid can do it!
Banana pancakes are one of my kids’ favorites. They always make me add two chocolate chips though… humph. 🤣
Ready for this super long and complicated recipe?
Ingredients
1 banana
2 eggs
1 tablespoon coconut flour (optional)
1/4 teaspoon baking powder (optional)
Instructions
1. Mix the Batter
Blend everything together until smooth.
I like to add the coconut flour and baking powder because it gives the pancakes a little extra fluff.
2. Heat the Pan
Coat a pan with extra virgin olive oil (EVOO) or coconut oil and cook on low to medium heat.
3. Cook the Pancakes
Scoop some batter into the pan.
Let it cook for 20–30 seconds, flip, and cook briefly on the other side.
4. Serve
Serve warm and enjoy!
(Optional according to my kids: add exactly two chocolate chips.)
Cottage Cheese Pancakes (Protein-Rich & Easy Recipe)
Recipe Source: Blooming Mind by Mila
🔗 bloomingmindbymila.com
These protein-rich, light, and fluffy cottage cheese pancakes are made with simple, wholesome ingredients and come together quickly in a bowl—no blender required.
Made with oat flour, cottage cheese, eggs, raw honey, plant-based milk, and vanilla, this nutritious breakfast is perfect for busy mornings. Even if you don’t normally enjoy the curdled texture of cottage cheese, this recipe blends it into a smooth batter that picky eaters often won’t even notice.
Ingredients
1 cup cottage cheese (can substitute mashed feta cheese)
2 medium eggs (room temperature)
1 cup oat flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons dairy or plant-based milk (add more if needed)
2 teaspoons raw honey (or maple syrup)
1 teaspoon pure vanilla extract (optional)
Olive oil or butter for cooking
Instructions
1. Make the Pancake Batter
In a large bowl, combine cottage cheese, whisked eggs, honey, baking powder, baking soda, vanilla (if using), and salt. Mix with a spatula until smooth.
You can also blend the ingredients if you prefer a smoother batter.
Add oat flour and mix again. If the batter feels too thick or dry, gradually add a small amount of milk until the desired consistency is reached.
2. Cook the Pancakes
This batter will be thicker than traditional pancake batter and may thicken more as it sits—this is normal.
Cook the pancakes on low to medium heat to prevent the cottage cheese from overcooking.
Heat olive oil or butter in a pan. Using a tablespoon, scoop batter into the pan. Cook until small bubbles form on the surface, then flip and cook until the other side is golden brown.
3. Serve
Place pancakes on a plate lined with a paper towel to absorb excess oil. Serve warm and enjoy!
Cinnamon Sweet Potato Breakfast Bowl
Cooking Time: 1 hour 25 minutes
Servings: 2
Recipe found on: healthy-liv.com
Click on the photo for the full recipe.
This is one of my favorite things to make for breakfast when I actually have time. It’s simple, warm, naturally sweet, and packed with nourishing whole foods.
Sweet potato, cinnamon, nuts, and almond butter make a comforting, nutrient-dense breakfast that will keep you full for hours.
Ingredients
10 oz sweet potato (1 large or 2 small)
Honey, to taste (or half of a small, slightly ripened banana for sweetness)
Cinnamon, to taste
2 tablespoons raisins
2 tablespoons chopped nuts
2 tablespoons raw almond butter
Instructions
1. Bake the Sweet Potato
Preheat oven to 375°F.
Wash and lightly dry the sweet potato(es). Poke several holes with a fork and wrap in aluminum foil.
Bake:
Large sweet potato: about 80 minutes
Smaller sweet potatoes: about 65 minutes
Bake until a fork can easily pierce through the entire potato.
Let cool for at least 5 minutes before peeling.
2. Mash and Sweeten
Peel the cooled sweet potato and lightly mash it with cinnamon and honey(or half of a mashed banana for natural sweetness).
3. Add Toppings
Top with:
raisins
chopped nuts
any other toppings you enjoy
Drizzle with raw almond butter.
If eating later, wait to add the almond butter until just before serving and reheat the sweet potato mixture.
Fluffy Keto Coconut Flour Waffles
Recipe found on: thebigmansworld.com
Click the photo for the full recipe.
These keto waffles are fluffy, crispy on the outside, and soft on the inside. They come together in just minutes and taste like a classic waffle—without the carbs.
If you’re looking for a low-carb breakfast option, this simple coconut flour waffle recipe is a great one to keep on hand.
Ingredients
¼ cup coconut flour, sifted
1 tablespoon keto brown sugar
¼ teaspoon baking powder
4 large egg whites (or ¾ cup liquid egg whites)
¼ cup unsweetened almond milk (or milk of choice)
½ teaspoon vanilla extract
1 tablespoon unsweetened applesauce (can substitute pumpkin or banana)
1 teaspoon coconut oil
Instructions
1. Mix the Dry Ingredients
In a small mixing bowl, combine:
coconut flour
sweetener
baking powder
Set aside.
2. Mix the Wet Ingredients
In a separate bowl, lightly mix together:
egg whites
almond milk
vanilla extract
unsweetened applesauce
Pour the wet ingredients into the dry mixture and mix until a thick batter forms.
Add coconut oil and allow the batter to rest for 5 minutes so the coconut flour can absorb the liquid.
3. Cook the Waffles
Preheat your waffle iron and lightly coat it with oil or cooking spray.
Once hot, add the batter and cook until the waffles are crispy on the outside and fluffy on the inside.
Repeat until all batter is used.
Serving Ideas
These waffles pair well with:
fresh berries
almond butter or peanut butter
sugar-free maple syrup
Greek yogurt
Blueberry Overnight Oats
This is one of the easiest make-ahead breakfasts. Just mix a few simple ingredients the night before and breakfast is ready when you wake up.
Ingredients
½ cup oats
½ cup frozen blueberries
¼ cup Greek yogurt
½ cup almond milk
Instructions
Add oats, blueberries, Greek yogurt, and almond milk to a jar or container.
Stir well to combine.
Cover and refrigerate overnight.
In the morning, stir and enjoy!
Optional Add-Ins
Chia seeds
Honey or maple syrup
Nuts or granola
Cinnamon or vanilla extract
Protein Pumpkin Muffins
Cooking Time: 50 minutes
Servings: 9 muffins
Recipe found on: thebigmansworld.com
Click the photo for the full recipe.
When you need a quick snack on the go or an easy breakfast, these pumpkin muffins are a great option. They’re packed with plant-based protein and warm fall spices, making them both filling and flavorful.
Ingredients
1½ cups whole wheat flour
½ cup vanilla protein powder
1½ teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
1 (15 oz) can pumpkin
¼ cup milk
½ cup Greek yogurt
¼ cup avocado oil
½ cup honey
1 teaspoon vanilla extract
Instructions
1. Preheat Oven
Preheat oven to 350°F.
2. Mix Dry Ingredients
In a bowl, combine:
whole wheat flour
protein powder
pumpkin pie spice
baking soda
salt
Mix well and set aside.
3. Mix Wet Ingredients
In a separate bowl, combine:
milk
canned pumpkin
Greek yogurt
avocado oil
honey
vanilla extract
Mix until smooth.
4. Combine
Create a well in the center of the dry ingredients and pour the wet mixture in.
Mix gently with a whisk or spoon until just combined.
Be careful not to overmix, as this can make the muffins tough.
5. Bake
Fill 9 muffin tins all the way full.
Bake for 30–35 minutes, or until a knife inserted in the center comes out clean.
Let muffins rest for about 10 minutes before serving.
Mocha Maca Matcha Energy Drink
Cooking Time: 5 minutes
Servings: 1
This energizing, low-carb breakfast drink is packed with powerful ingredients that support focus and natural energy.
You would think with all these “good for you” ingredients this Mocha Maca Matcha drink would be disgusting.
You would be wrong.
Recently, this tasty drink has become my afternoon pick-me-up replacement for coffee.
Ingredients
½ teaspoon matcha powder
½ teaspoon maca powder
1 tablespoon raw cacao powder
1 cup water or almond milk (or a combination of both)
1 tablespoon coconut oil
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon cayenne or black pepper
Sweetener to taste (stevia for low carb, or maple syrup if preferred)
Instructions
1. Boil the Water
Bring 1 cup of water to a boil.
2. Blend Ingredients
Add the boiling water and all ingredients to a blender.
3. Blend Until Frothy
Blend on high speed until the drink becomes smooth and frothy.
4. Serve
Pour into a mug and enjoy!
Keto Sausage & Egg Breakfast Bowls
Cooking Time: 50 minutes
Servings: 4
Recipe found on: alldayidreamaboutfood.com
Click the photo for the full recipe.
These make-ahead keto breakfast bowls combine sausage, eggs, and cheese on a bed of roasted cauliflower. They’re a hearty, low-carb breakfast that makes busy mornings much easier because they’re ready when you are.
Perfect for meal prep, these bowls can be refrigerated or frozen so you always have a filling breakfast ready to go.
Ingredients
10 ounces raw cauliflower, chopped into bite-sized pieces
1 tablespoon olive oil or avocado oil
Salt and pepper
6 ounces pre-cooked breakfast sausage, chopped
8 large eggs
¼ cup heavy whipping cream
1 tablespoon butter
2 green onions, sliced
4 ounces Cabot Seriously Sharp Cheddar, grated
Instructions
1. Roast the Cauliflower
Preheat oven to 400°F.
Spread the cauliflower on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to combine.
Bake for 15–20 minutes, until roasted to your liking.
During the last 5 minutes, add the chopped sausage to the pan to warm through.
2. Scramble the Eggs
In a large bowl, whisk together the eggs and heavy cream until well combined.
Melt butter in a large skillet over medium-low heat.
Add the egg mixture and let it sit for about 2 minutes. Use a rubber spatula to gently scrape the eggs from the edges of the pan toward the center, turning and mixing lightly to scramble.
Cook until the eggs are done, then remove from heat and season with salt and pepper.
3. Assemble the Breakfast Bowls
Divide the roasted cauliflower among four freezer-safe and microwave-safe containers.
Top with:
sausage
scrambled eggs
green onions
Finish each bowl with grated cheddar cheese.
4. Store for Later
Let bowls cool to room temperature before covering.
Refrigerate: up to 5 days
Freeze: up to 2 weeks
5. Reheat
To heat from frozen:
Remove the lid from the container.
Microwave on 50% power for 2–3 minutes.
Stir and continue microwaving until heated through.
Important: If using glass containers, allow them to sit at room temperature for 30–40 minutes before microwaving to avoid cracking from rapid temperature changes.
Vanilla Cinnamon Quinoa Pancakes
Cooking Time: 35 minutes
Servings: 3
Recipe found on: deliciousasitlooks.com
Click the photo for the full recipe.
These vanilla cinnamon quinoa pancakes are light, flavorful, and naturally gluten-free. The toasted quinoa flour adds a slightly nutty flavor, while cinnamon and vanilla give these pancakes a warm, comforting taste.
Ingredients
1 cup quinoa flour
2 tablespoons honey (or 2 tablespoons monk fruit)
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
¾ cup milk (cow’s, almond, soy, or your preferred milk)
1 large egg
1 tablespoon oil (olive, coconut, avocado, or another preferred oil)
1 tablespoon vanilla extract
Instructions
1. Toast the Quinoa Flour
Place a medium non-stick skillet over medium-low heat.
Add the quinoa flour and stir continuously until the flour begins to brown slightly and becomes fragrant.
Remove from heat and transfer the flour to a plate to cool.
2. Mix Dry Ingredients
In a large bowl, combine:
toasted quinoa flour
honey or monk fruit sweetener
baking powder
cinnamon
salt
Mix well.
3. Mix Wet Ingredients
In a separate bowl, whisk together:
egg
milk
oil
vanilla extract
Pour the wet mixture into the dry ingredients and stir until the batter becomes smooth and creamy.
If the batter is too thick, add a small amount of additional milk.
4. Cook the Pancakes
Heat a griddle to 375°F or place a large non-stick skillet over medium-low heat.
Lightly coat the surface with cooking spray.
Pour ¼ cup of batter onto the griddle for each pancake.
Cook until bubbles begin to break on the surface, then flip and cook until the other side is golden brown.
Repeat with remaining batter, spraying the griddle as needed.
5. Serve
Serve warm and enjoy!
Vegetarian Power Breakfast Bowl
Recipe found on: sinfulnutrition.com
Click the photo for the full recipe.
This Vegetarian Power Breakfast Bowl is a nutrient-dense meal packed with quinoa, roasted sweet potatoes, avocado, eggs, and sautéed kale. Topped with a creamy maple Dijon dressing, it’s a balanced breakfast that provides protein, fiber, and healthy fats to keep you energized throughout the morning.
Ingredients
Bowl
2 cups cooked quinoa
1 cup roasted sweet potatoes
½ avocado, sliced
½ cup radishes, sliced
1 teaspoon olive oil
3 cups kale, chopped
1 garlic clove, minced
2 eggs
Salt and pepper, to taste
Dressing
1 tablespoon Dijon mustard
1 tablespoon tahini
½ tablespoon maple syrup
½ tablespoon water
Instructions
1. Cook the Kale
Heat a large skillet over medium heat.
Add olive oil, kale, and minced garlic. Sauté for about 5 minutes, or until the kale is wilted.
Transfer to a bowl and set aside.
2. Prepare the Dressing
In a small bowl, combine:
Dijon mustard
tahini
maple syrup
water
Mix until smooth and set aside.
3. Cook the Eggs
Heat the skillet over medium heat and coat with nonstick spray.
Add the eggs and cook for 1–2 minutes, or until done to your preference.
4. Assemble the Bowls
Divide the ingredients between two bowls:
quinoa
sautéed kale
radishes
avocado
roasted sweet potatoes
Top each bowl with an egg and drizzle with the maple Dijon dressing.
Serve and enjoy!
Berry Almond Baked Oatmeal
Cooking Time: 50 minutes
Servings: 9
Recipe found on: coachcrystalp.blogspot.com
Click the photo for the full recipe.
This Berry Almond Baked Oatmeal is perfect for making ahead and enjoying throughout the week. It’s a hearty, protein-packed breakfast that reheats well and gets even sweeter after sitting overnight in the refrigerator.
Ingredients
2 cups old-fashioned oats
2 tablespoons chia seeds
½ teaspoon sea salt
1 teaspoon baking powder
¼ cup slivered almonds (plus more for topping)
½ cup plain Greek yogurt
1¼ cups milk (of your choice)
1 large egg
½ cup maple syrup (or 1 teaspoon stevia drops)
2 tablespoons melted coconut oil (or applesauce)
1 teaspoon almond extract
1¼ cups mixed frozen berries
2 scoops (48–50 g) protein powder from a protein shake (optional)
Instructions
1. Preheat Oven
Preheat oven to 350°F.
Grease an 8×8-inch baking dish and set aside.
2. Mix Dry Ingredients
In a large mixing bowl, combine:
oats
baking powder
sea salt
slivered almonds
chia seeds
Set aside.
3. Mix Wet Ingredients
In a separate bowl, whisk together:
Greek yogurt
milk
egg
maple syrup (or stevia)
melted coconut oil (or applesauce)
almond extract
4. Combine
Pour the wet ingredients into the oat mixture and stir to combine.
Let the mixture sit for 5 minutes so the oats absorb some liquid.
Add the mixed berries and stir again.
Pour the mixture into the prepared baking dish.
Top with additional sliced almonds and berries.
5. Bake
Bake for about 45 minutes, or until the top is golden and the oatmeal is set.
Let cool for 5 minutes before serving.
6. Store for Later
Divide leftovers into individual portions and refrigerate.
Reheat during the week for quick, easy breakfasts.
Whole30 Meal Prep Breakfast Taco Scramble
Cooking Time: 25 minutes
Servings: 5
Recipe found on: fixedonfresh.com
Click the photo for the full recipe.
If you struggle to get a healthy, protein-packed breakfast in the morning, this recipe has you covered. This Whole30 and Paleo meal prep breakfast is easy to make ahead and gives you a flavorful taco-style scramble packed with protein, vegetables, and healthy fats.
Ingredients
1 tablespoon + 1 teaspoon olive oil, divided
10 oz sweet potato (or 1 large, sweet potato), peeled and chopped into ½-inch pieces
2 red or yellow peppers, diced
1 cup red onion, diced
1 pound lean ground beef
3 tablespoons taco seasoning
2 whole eggs, beaten
2 egg whites, beaten
½ cup salsa
1 avocado, peeled and chopped
Sea salt and fresh ground pepper
3 tablespoons water
Instructions
1. Cook the Vegetables
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add:
sweet potatoes
peppers
onions
½ teaspoon sea salt
¼ teaspoon black pepper
Sauté until the potatoes have softened, about 8 minutes.
Transfer to a bowl and set aside.
2. Cook the Beef
Add the ground beef to the skillet and cook over medium heat until browned.
Add taco seasoning and 3 tablespoons water, then cook until the seasoning thickens.
Remove beef from the pan and set aside.
3. Scramble the Eggs
Heat the remaining olive oil in the same pan over medium heat.
Add the eggs and egg whites with salt and pepper to taste.
Cook until the eggs are fully scrambled and set.
Remove from heat.
4. Assemble the Bowls
Divide evenly into five containers or bowls:
sweet potato mixture
seasoned beef
scrambled eggs
salsa
avocado
Serve immediately or store for later.
Storage
Refrigerate: up to 5 days
Great for grab-and-go breakfasts throughout the week
Coconut Quinoa
If you haven’t tried quinoa before, hopefully my daily posts will encourage you to give it a try. This version cooked with coconut milk is simple, flavorful, and makes a great breakfast base.
It’s especially delicious topped with cinnamon and a few stevia drops for natural sweetness.
Ingredients
1 tablespoon virgin coconut oil
1½ cups quinoa, rinsed well
1 (13.5 oz) can unsweetened coconut milk
1 teaspoon kosher salt
1½ cups water
Instructions
1. Toast the Quinoa
Heat coconut oil in a medium saucepan over medium heat.
Add the rinsed quinoa and cook, stirring often, until the quinoa becomes lightly golden, about 5 minutes.
2. Add Liquids
Add:
coconut milk
water
salt
Stir to combine and bring to a boil.
3. Simmer
Reduce heat, cover, and simmer for 20–25 minutes, until the quinoa is tender and the liquid has absorbed.
4. Rest and Fluff
Remove from heat and let sit 10 minutes.
Fluff with a fork before serving.
Serving Ideas
Try topping with:
cinnamon
stevia or maple syrup
fresh berries
chopped nuts
almond butter
Sweet Potato Breakfast Hash
Cooking Time: 1 hour 25 minutes
Servings: 2
Recipe found on: sweetpotatosoul.com
Click the photo for the full recipe.
This Sweet Potato Breakfast Hash is a hearty, plant-based breakfast packed with flavor. The sweet potatoes crisp up beautifully when diced small and pair perfectly with peppers, onions, garlic, and warming spices.
It’s a simple, nutrient-dense meal that works great for breakfast, brunch, or even a quick lunch.
Ingredients
2 tablespoons coconut or olive oil
½ green bell pepper, diced
½ red bell pepper, diced
½ red onion, diced
4 cloves garlic, minced
½ pound sweet potatoes, rinsed and diced into 1-inch cubes
1 cup cooked black beans (if canned, rinse well)
2 teaspoons paprika
¾ teaspoon sea salt (or to taste)
¼ teaspoon freshly ground black pepper
Instructions
1. Cook the Vegetables
Heat 1 tablespoon oil in a pan over medium-high heat.
Add:
green bell pepper
red bell pepper
red onion
garlic
Sauté for about 8 minutes, until the onions become translucent.
Transfer the mixture to a bowl and set aside.
2. Cook the Sweet Potatoes
Add the remaining 1 tablespoon oil to the pan and heat.
Add the diced sweet potatoes and stir to coat.
Reduce heat to medium and cook for 10–12 minutes, allowing the sweet potatoes to crisp and cook through. Stir occasionally so they don’t burn.
3. Combine Ingredients
Once the sweet potatoes are cooked through, add back the pepper and onion mixture along with the black beans.
Add:
paprika
sea salt
black pepper
Stir to combine and cook for about 3 minutes, allowing the beans to heat through.
Taste and adjust seasonings if needed.
4. Serve
Remove from heat and serve warm.
Optional topping: fresh avocado slices.
Very-Veggie Cauliflower Hash Brown Breakfast Bowl
Cooking Time: 20 minutes
Servings: 1
Recipe found on: iowagirleats.com
Click the photo for the full recipe.
Start your day with a punch of vegetable power! This healthy vegetarian breakfast bowl is packed with cauliflower, mushrooms, spinach, eggs, and avocado for a satisfying and nutrient-dense meal.
Ingredients
½ avocado
½ lime or lemon
Garlic powder, salt, and pepper (to taste)
2 eggs
1 tablespoon extra virgin olive oil
1½ cups cauliflower rice
4 oz mushrooms, sliced
1 small handful baby spinach
1 green onion, chopped
Salsa, for topping
Instructions
1. Prepare the Avocado
In a small bowl, combine:
avocado
lime or lemon juice
garlic powder
salt and pepper
Mash with a fork until smooth, then set aside.
2. Prepare the Eggs
In a small bowl, whisk together the eggs with salt and pepper, then set aside.
3. Cook the Mushrooms
Heat a drizzle of extra virgin olive oil in a 10-inch skillet over medium heat.
Add the mushrooms and sauté until they release their moisture. Once the water has cooked off, season with garlic powder, salt, and pepper, then continue sautéing until the mushrooms become golden brown.
Transfer to a bowl and set aside.
4. Cook the Cauliflower Hash
Increase heat to medium-high and add another drizzle of olive oil.
Add the cauliflower rice, season with garlic powder, salt, and pepper, and sauté until crisp-tender, about 4–5 minutes.
Transfer the cauliflower to your serving bowl.
5. Scramble the Eggs
Reduce heat to medium.
Add the mushrooms back into the skillet along with:
green onions
baby spinach
Sauté for about 30 seconds, until the spinach is just wilted.
Add the whisked eggs and scramble until cooked.
6. Assemble the Bowl
Top the cauliflower hash browns with:
scrambled egg mixture
mashed avocado
salsa
Serve warm and enjoy!
Vegetarian Breakfast Casserole
Cooking Time: 1 hour 10 minutes
Servings: 10
Recipe found on: wellplated.com
Click the photo for the full recipe.
This vegetarian breakfast casserole is a hearty, satisfying meal packed with roasted vegetables, eggs, and creamy ricotta cheese. It’s perfect for meal prep or making the night before so breakfast is ready to go the next morning.
Ingredients
3 medium sweet potatoes, peeled and diced (about 390 g)
8 oz whole cremini (baby bella) mushrooms, quartered
1 small head broccoli, cut into florets
1 red bell pepper, diced
1 red or yellow onion, diced into ½-inch pieces
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
Egg Mixture
12 large eggs
½ cup milk (of choice)
1 garlic clove, minced
1½ teaspoons Italian seasoning
4 oz part-skim ricotta cheese
Optional Toppings
chopped fresh basil
thyme
parsley
Instructions
1. Preheat Oven
Position racks in the upper and lower thirds of the oven and preheat to 400°F.
Lightly coat two large baking sheets with nonstick spray.
Lightly grease a 9×13-inch casserole dish and set aside.
2. Roast the Vegetables
Place the sweet potatoes, mushrooms, broccoli, bell pepper, and onion in a large bowl.
Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.
Divide the vegetables between the two baking sheets and spread into a single layer.
Roast for about 20 minutes, until tender. Toss the vegetables halfway through cooking and switch the baking sheet positions between racks.
Transfer half of the roasted vegetables into the prepared casserole dish and spread evenly.
Reduce oven temperature to 350°F.
3. Prepare the Egg Mixture
In a large bowl, whisk together:
eggs
milk
garlic
Italian seasoning
Mix until well combined.
Pour the egg mixture evenly over the vegetables in the casserole dish.
4. Assemble the Casserole
Scatter the remaining roasted vegetables over the top.
Add small spoonfuls of ricotta cheese across the casserole (about 20–24 dollops) so each slice will have some creamy ricotta.
5. Bake
Bake for 35–40 minutes, until the top is golden and the center no longer jiggles when gently shaken.
Remove from the oven and sprinkle with fresh herbs if desired.
Serve warm.
Hulk Pancakes
Cooking Time: 15 minutes
Recipe found on: wellplated.com
Click the photo for the full recipe.
These Hulk Pancakes are a simple, protein-packed breakfast made with oats, egg whites, Greek yogurt, and spinach. The spinach blends right in, adding extra nutrients without affecting the flavor. Top with peanut butter and warm berries for a delicious and energizing start to your day.
Ingredients
⅓ cup (30 g) oats
½ cup (4) egg whites
½ cup (70 g) Greek yogurt
2 tablespoons peanut butter
½ cup frozen berries
Handful of spinach
Cinnamon, to taste
Instructions
1. Blend the Batter
Add the following ingredients to a blender:
oats
egg whites
Greek yogurt
spinach
cinnamon
Blend until smooth to create the pancake batter.
2. Cook the Pancakes
Heat a frying pan (or waffle iron) over medium heat.
Pour batter into the pan.
When small bubbles form on the surface and the pancake begins to look set, flip and cook the other side until done.
Repeat until all batter is used.
3. Prepare the Berries
Warm the frozen berries in a small saucepan with a little water or microwave them until they become slightly softened and saucy.
4. Serve
Stack the pancakes and top with:
peanut butter (or nut butter of choice)
warm berries
Serve and enjoy!
Slow Cooker Coconutty Pear Oatmeal
Cooking Time: 8–9 hours
Servings: 4
This rich, slightly sweet slow cooker oatmeal is the perfect breakfast to wake up to. The best part? All the work is done the night before. Simply add the ingredients to your slow cooker before bed, set the timer, and wake up to the warm aromas of cinnamon, pear, and coconut.
Ingredients
2 tablespoons butter
2 medium ripe pears, halved, pitted, and sliced into ¼-inch wedges
1–2 teaspoons ground cinnamon
1 cup rolled oats
1 cup unsweetened coconut flakes
Pinch of salt
3 cups water
Instructions
1. Prepare the Slow Cooker
Break the butter into smaller pieces and place it in the bottom of the slow cooker.
Add the pear slices on top of the butter.
Sprinkle the cinnamon evenly over the pears.
2. Add Remaining Ingredients
Pour in:
rolled oats
coconut flakes
pinch of salt
Then add the water.
Do not stir.
3. Cook Overnight
Set the slow cooker to low and cook for 8–9 hours overnight, until the oatmeal becomes rich and creamy.
4. Serve
Stir gently before serving.
Optional toppings:
extra cinnamon
chopped nuts
maple syrup or honey
almond butter
Serve warm and enjoy!
Protein Blueberry Biscuits
Cooking Time: 45 minutes
Servings: 12 biscuits
These Protein Blueberry Biscuits are a great option for a quick breakfast or snack. Packed with protein from Greek yogurt, eggs, and almond flour, they are lightly sweetened with applesauce and fresh blueberries for natural flavor.
Ingredients
2 cups almond flour
1 cup oats (quick or regular, plain)
⅔ cup unsweetened applesauce
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Himalayan salt
1½ cups plain 2% Greek yogurt
2 large eggs, lightly beaten
2 tablespoons organic unsalted grass-fed butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 cup fresh blueberries
Instructions
1. Preheat Oven
Preheat oven to 350°F.
Line a standard muffin tin with paper liners.
2. Mix Dry Ingredients
In a large bowl, combine:
almond flour
oats
baking powder
baking soda
Himalayan salt
Mix well.
3. Mix Wet Ingredients
In a separate bowl, combine:
applesauce
Greek yogurt
eggs
melted butter
vanilla extract
Mix until smooth.
4. Combine
Fold the yogurt mixture into the dry ingredients and stir until well combined.
Gently fold in the fresh blueberries.
5. Bake
Spoon the batter into the muffin tins using an ice cream scoop or spoon, filling each cup about ¾ full.
Bake for 30–35 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool
Allow the biscuits to cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.
Egg White Oatmeal
Cooking Time: 10 minutes
Servings: 1
This Egg White Oatmeal is a quick, high-protein breakfast made with just a few simple ingredients. It’s creamy, satisfying, and perfect for meal prep. The egg whites blend right into the oats, adding protein without affecting the flavor—you won’t even taste them!
Ingredients
1 cup almond milk, divided
½ cup old-fashioned oats
¼ cup liquid egg whites
2 teaspoons honey
½ teaspoon cinnamon
¼ teaspoon ginger
Instructions
1. Heat the Almond Milk
Heat ¾ cup almond milk in a saucepan over medium heat.
Once it begins to boil, add the oats and cook on medium heat for 8–10 minutes, until most of the liquid is absorbed.
2. Add Egg Whites
When the almond milk is almost fully absorbed, stir in:
egg whites
cinnamon
ginger
honey
remaining ¼ cup almond milk
3. Cook Until Creamy
Stir constantly for about 2 minutes over medium heat until everything is fully combined and the egg whites are cooked.
The oatmeal should become smooth and pull slightly away from the pan while stirring.
4. Serve
Serve warm with optional toppings such as:
nut butter
fresh berries
chopped nuts
extra cinnamon
