Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup
Some breakfasts tell a story before you even take a bite. Macadamia nuts, known for their rich, buttery texture and creamy crunch, may be native to Australia and famously grown in Hawaii, but today South Africa is one of the world’s largest producers and exporters. Their subtle sweetness and velvety bite instantly elevate a simple pancake.
I’ve loved macadamias for years, especially in white chocolate macadamia cookies (yes, the classic Subway version was a longtime favorite). There’s something about that creamy, slightly soft crunch against sweetness that just works. Bringing that same comfort into pancakes felt natural.
For the syrup, I leaned into rooibos tea, a naturally caffeine-free red tea grown exclusively in South Africa’s Cederberg region. As the world’s leading producer and exporter of rooibos, South Africa has made this smooth, gently honeyed tea a global staple. Its warm, almost vanilla-like notes pair beautifully with honey and citrus.
That’s where the orange zest comes in. Bright citrus cuts through the richness of the nuts and butter, lifting the entire dish so it doesn’t feel heavy. A whipped honey butter adds an airy, creamy finish — lighter than a pat of cold butter and easier to melt into every fluffy layer. The result is balanced: nutty, fragrant, lightly sweet, and vibrant all at once.
Together, creamy macadamias and aromatic rooibos transform everyday pancakes into something globally inspired, nostalgic, and perfect for a slow weekend morning.
Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup
Fluffy macadamia nut pancakes topped with a rich honey-rooibos syrup and whipped honey-butter. Light, nutty, and citrus-kissed, these pancakes are perfect for breakfast, brunch, or a special treat. Easy to make and packed with flavor, they’re a modern twist on classic pancakes with a touch of gourmet flair.
Ingredients
- 1/2 cup butter (1 stick, room temperature)
- 2–3 tbsp honey
- 1 tsp orange zest
- 1–2 drops vanilla extract
- Pinch fo salt
- 1/2 cup honey
- 2-3 tbsp strongly brewed rooibos tea (loose leaf or 2 tea bag)
- 2 tsp orange juice
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1 1/4 cup buttermilk milk
- 1 egg
- 3 tbsp melted butter
- 1/2 tsp vanilla extract
- 1/2 cup macadamia nuts
Instructions
- Whip butter until fluffy with electric mixer.
- Gradually add honey and mix.
- Stir in orange zest and vanilla.
- Chill until ready to serve, then scoop on top of pancakes when serving.
- Warm honey in a small saucepan.
- Stir in rooibos tea until fully dissolved and syrup reaches desired strength. If you want the syrup thicker, use less honey.
- Take off heat and stir in the orange juice and pinch of salt. Set aside.
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, combine the milk, egg, and melted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined — a few lumps are okay because overmixing can make the pancakes tough. Set the batter aside and prepare the syrup.
- Heat a non-stick pan over medium heat.
- Fold the macadamia nuts into the batter just before cooking to prevent them from sinking to the bottom and to keep them crunchy.
- Scoop ¼–⅓ cup of batter per pancake onto the pan.
- Cook for 2–3 minutes per side, or until bubbles form on the surface and the edges and bottom are golden brown.
- Serve hot with syrup and whipped honey-butter.
Notes
- Macadamia nuts: Lightly toast in a dry pan to enhance flavor if not roasted.
- Pancake batter: Don’t overmix; lumps keep pancakes fluffy.
- Syrup: Adjust rooibos strength to taste; thicker syrup clings better.
- Serving ideas: Great for breakfast, brunch, or weekend treats. Add fresh fruit for extra flair.
Nutrition Facts
Calories
380Fat (grams)
17 gCarbs (grams)
48 gFiber (grams)
2 gProtein (grams)
6 gSugar (grams)
20 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Lucky Charms and Kale Pancakes
St. Patrick’s Day is the perfect excuse to make breakfast a little more magical, and a lot more green. These Lucky Charms and Kale Pancakes are bright, festive, and secretly packed with greens. Yes, really.
The kale blends right into the batter, giving the pancakes their vibrant color without overpowering the flavor. Kids see green pancakes and marshmallow cereal on top. You know they’re getting a boost of leafy greens to start the day. Everybody wins.
They’re thin, tender, lightly sweet, and perfect for March celebrations, but honestly? They work all year long as a fun weekend breakfast. Whether you’re celebrating St. Patrick’s Day or just trying to sneak in more veggies before school, these pancakes make healthy feel festive.
Lucky Charms and Kale Pancakes
Festive green kale pancakes blended smooth and topped with Lucky Charms for a fun St. Patrick’s Day breakfast. Lightly sweet, kid-friendly, and secretly packed with leafy greens, perfect for brunch or weekend mornings.
Ingredients
- 2 ½ cups all-purpose flour
- 4 large eggs
- 6 cups chopped fresh kale
- 1 ½ cups Irish cream–style half-and-half (non-alcoholic)
- ¼ cup maple syrup or sugar
- 2 tsp vanilla extract
- 1 tsp baking powder (for fluffiness)
- ½ tsp baking soda (optional, for extra lift if you have an acidic liquid)
- 1 tsp salt
- Butter for cooking
- Lucky Charms cereal and whipped cream, for garnish
Instructions
- Wash and chop kale into small pieces so it mixes evenly into the batter.
- In a large bowl, whisk together eggs, half-and-half, maple syrup, and vanilla.
- In a separate bowl, mix flour, baking soda, salt, and optional baking powder.
- Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chopped kale. Batter will be thick. Optional: For a smoother batter, pulse the mixture briefly in a blender or food processor.
- Heat a nonstick or cast-iron skillet over medium heat. Add a small pat of butter. Spoon batter onto the skillet, spreading slightly. Cook until bubbles form on top, then flip carefully. Cook another 2–3 minutes until golden and cooked through. Adjust heat if needed for thick pancakes.
- Stack pancakes, top with Lucky Charms and serve plain with butter, maple syrup, or whipped cream.
Notes
- This batter is hearty and dense because of the kale—don’t worry, that’s intentional!
- Baking powder is necessary for rise.
- Optional buttermilk swap:
- Replace up to ½ cup of the half-and-half with buttermilk → add ½ teaspoon baking soda.
- Replace all 1 ½ cups of the half-and-half with buttermilk → add 1 ½ teaspoons baking soda.
- Flour substitutions: You can replace up to ½ cup of all-purpose flour with cake flour for a slightly lighter texture.
Nutrition Facts
Calories
450Fat (grams)
16 gCarbs (grams)
65 gFiber (grams)
6 gSugar (grams)
20 gProtein (grams)
15 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
English Breakfast Toad-In-the-Hole
This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka.
Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job.
Which sausages should you use for Toad-in-the-Hole?
I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!
Why is it called 'Toad-in-the-Hole?
That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.
English Breakfast Toad-In-the-Hole
Ingredients
- 3-4 chicken sausages, precooked
- 1/2 cup flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon all-purpose seasoning
- 1/3 cup milk
- 3-4 Portobello mushrooms
- 4 tablespoons broth
- 1 small bunch of tomatoes on a vine
- 1/4 cup spring onions or chives
- 1/2 cup onion gravy
- Salt and pepper
Instructions
- In a large bowl sift the flour. Make a well then add the eggs beaten in a separate bowl first. Whisk while gradually adding the milk until smooth, add the seasoning and teaspoon of salt. Rest covered in the fridge to keep cool.
- Turn oven on to 400F.
- In a large nonstick pan, saute the mushroom, sausage, and tomatoes in olive oil for 3-4 minutes. Season with salt and pepper. Flip the sausages over until the outside is crisp, and remove the tomatoes as soon as they have a light char. Leave the mushrooms in the pan until they begin to soften, add the broth and close the lid for 2-3 minutes.
- Spray a baking pan and place the sausage, tomato and mushrooms. Pour the batter around the ingredients, try to avoid pouring on top.
- Immediately place in the oven and bake for 25 minutes until the batter has puffed. If you want to get the top extra crispy, broil for 1-2 minutes, keeping a close eye.
- Remove from heat, sprinkle with green onions and serve with a side of gravy.
Nutrition Facts
Calories
453Fat (grams)
16.3Carbs (grams)
39Protein (grams)
40.2I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mushroom and Heirloom Tomato Quiche
This recipe is part of a six course brunch.
I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.
The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!
If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.
Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.
Ingredients
1 puff pastry sheet, thawed (10 minutes before baking)
2 tablespoons olive oil
1/2 cup shiitake mushrooms
1/4 cup corn (canned or fresh from the cobb)
2 tablespoons garlic, minced
1/2 green bell pepper, diced
1 tablespoon spice for rice (or your favorite all-purpose seasoning)
2 shallots, diced
1 1/2 teaspoons salt
2 teaspoons black pepper
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon soy sauce
1 large heirloom tomato, thinly sliced
1/4 cup parmesan cheese, grated
4 eggs
1/2 cup coconut milk
Fresh basil leaves
Instructions
In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.
Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.
In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.
Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.
Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.
Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.
Ugandan Rolex (Omelette Rolled in Chapati)
Good street food can be made in the kitchen, make no mistake! Whether you’ve seen it on TV or enjoyed it in person, it’s probably fairly easy to make and perfect to take on the go. If you like breakfast wraps and burritos, this recipe is for you.
The “rolex” is a vegetable omelette wrapped in fresh chapati, a flaky, unleavened flatbread similar to roti. It’s one of my favorite flatbreads, I even have another recipe for it, here. Chapati is very popular across East Africa and often accompanies almost every meal, so it’s no surprise that it’s also used to whip up a quick, on-the-go snack.
“Rolex” definitely rolls off the tongue better than “rolled eggs.” It’s both humorous and ironic for a meal that’s meant to save you time.
But in this case, you can take your time. Because chapati is unleavened, there’s no need to wait for the bread to rise. A batch of these wraps makes a great brunch platter or lunch served with a side salad.
There are no rules about what goes inside or on top of your eggs, this is where you can have fun with flavors! I used sun-dried tomatoes, but you can substitute fresh diced tomatoes. I also added pesto and goat cheese for layers of flavor, and seasoned the eggs with salt, pepper, fenugreek powder, parsley, and Italian seasoning. The avocado was the cherry on top, making each bite extra luscious. If you like a little heat, try adding jalapeño.
This is a great way to start a weekend morning or enjoy a hearty post-workout meal. Give it a try!
Serving Suggestions
Serve these rolex wraps warm with a fresh side salad, such as mixed greens with a light vinaigrette, or roasted veggies for a more filling meal. They also pair well with a cooling yogurt dip or a spicy chutney if you want to add some contrast. Perfect for brunch, lunch, or even a quick dinner.
Ugandan Rolex (Omelette Rolled in Chapati)
A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil, plus extra for cooking
- 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)
- 4 eggs
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- Pinch of salt
- 2 tablespoons pesto
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons goat cheese
- 1 avocado, mashed or sliced with lemon juice
Instructions
- In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
- On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
- Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
- Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.
- In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
- Pour the egg mixture into the hot pan and cook omelettes one at a time until set.
- Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
- Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Pistachio and Orange Pancakes (Inspired by North African Baghrirs)
Breakfast in North Africa often feels like a celebration: yeast-based breads and pancakes, drizzled with honey, sprinkled with nuts, and bursting with flavor. It’s rich, fragrant, and indulgent in the best way — a meal you savor slowly, sip tea alongside, and truly embrace. Contrast that with much of Southern Africa, where breakfasts tend to be simpler, often hearty porridge or grain-based staples like sadza, comforting, filling, but less sweet and spongy.
These Pistachio and Orange Pancakes take inspiration from Moroccan baghrirs, the famous spongy pancakes with signature holes that soak up syrup beautifully. I had some pistachios on hand and wanted to play with the citrus flavors common in North African breakfasts, the result is light, fluffy, and fragrant.
Unlike traditional baghrirs made with semolina and yeast, this version uses whole wheat flour for a more approachable, everyday pancake, while still keeping that airy, holey texture. Crunchy pistachios complement the orange notes perfectly, and a honey-orange glaze ties everything together.
These pancakes are perfect for breakfast, brunch, teatime, or even a light dessert. Optional whipped ricotta adds a creamy touch, but they’re delicious on their own.
Why make these vs. regular pancakes? They’re a little more adventurous, packed with flavor, and offer a taste of North African breakfast traditions — honey, nuts, and subtle citrus notes that make every bite feel special.
Tip: For a more traditional baghrir experience, swap in semolina flour and adjust the yeast and glaze slightly.
Pistachio and Orange Pancakes – Moroccan-Inspired
Light, spongy pancakes inspired by Moroccan baghrirs, topped with crunchy pistachios and a fragrant honey-orange glaze. Perfect for breakfast, brunch, teatime, or dessert!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or semolina for traditional texture)
- 2 tsp baking powder
- 1/2 tsp fast-acting dry yeast
- 1/2 tsp salt
- 1/2 tsp sugar (optional)
- 2 eggs
- 1 cup warm milk
- 1 cup warm water
- 1 tsp orange zest
- 1 tsp orange juice
- 1/4 tsp vanilla extract
- 1/4 cup crushed pistachios (plus extra for garnish)
- 1/2 orange herbal tea bag (or 1 tsp loose orange tea)
- 1/2 cup honey
- 4 tbsp butter
- 1 tsp orange zest
- 1 tsp orange juice
- 1/8 tsp almond extract
- Contents of brewed orange tea (see above)
- 1 tsp orange blossom syrup (optional)
- Ricotta cheese
- Orange zest and juice
- Pinch of salt
- Sugar to taste
- Few drops of orange syrup
Instructions
- Mix warm water, sugar, and yeast. Let sit 5–10 min until foamy.
- Add flours, milk, baking powder, salt, vanilla, eggs, orange zest & juice, and tea to yeast mixture.
- Blend or whisk until smooth. Let rest 35 min to develop bubbles.
- Heat non-stick pan over medium. Scoop 1/4 cup batter per pancake.
- Cook without flipping until bubbles form and burst on the surface, bottom golden. Remove and repeat.
- Heat butter, honey, orange zest & juice, almond extract, and brewed tea in a saucepan or microwave until combined.
- Pour glaze over pancakes, sprinkle pistachios, add candied peel if desired.
- Optional: top with whipped ricotta.
Notes
- Toasting pistachios: Toast in a dry pan over medium heat for 2–3 minutes, stirring frequently, to enhance flavor and crunch.
- Candied orange peel: Adds a beautiful garnish and little bursts of citrus sweetness.
- Texture: Resting the batter allows the yeast to create the signature spongy texture with holes that soak up the glaze.
- Make ahead: Batter can rest up to 1 hour before cooking; the glaze can be prepared ahead and warmed before serving.
Optional: Semolina Variation (More Traditional)
- Use 2 cups semolina flour + 1/2 cup all-purpose flour instead of the flours in the main recipe.
- Increase sugar to 1 tbsp and salt to 1/2 tsp.
- Add 1/2 tsp cinnamon for warmth.
- Use 1 tsp instant yeast.
- For the glaze, reduce honey to 1/4 cup, brewed tea to 2 tbsp, and add 1 tsp orange blossom honey.
- Optional whipped ricotta topping: mix orange zest, juice, salt, sugar, and a few drops of orange syrup.
Serving: Same as main recipe — ~4 servings.
Nutrition Facts
Calories
290Fat (grams)
10 gCarbs (grams)
42 gSugar (grams)
18 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pina Colada Pancakes
Who doesn't like a good Pina Colada? The coconut milk and pineapple juice cocktail is laced with rum to give it a nice tropical punch. Why not transfer this to the breakfast classic pancakes? The drink is said to have originated in Puerto Rico.
No alcohol required of course! (Unless brunch cocktails are involved).
All you need to do is substitute the milk and add the pineapple for some added moisture.
Make it a fun pancake board while you're at it and bring out the cherries and coconut flakes! If you can get those fancy cocktail umbrellas, all the better.
These pancakes are quite moist, ladle them on the thinner side to make sure they are cooked through.
Ingredients
1/2 cup pineapple, finely chopped
2 cups of coconut milk
1/2 teaspoon rum extract
1 tablespoon coconut oil
2 bananas
1/4 cup coconut flour
1 1/2 cups all-purpose flour
1/4 cup water (optional)
1 teaspoon granulated or coconut sugar
Cooking spray or vegan butter
Instructions
Mash the bananas, then mix in the finely chopped pineapple.
Add the rum extract and coconut oil, mix well, then add the coconut milk.
Add the sugar, coconut, and all-purpose flours and mix until the batter is evenly incorporated and wet, try not to overmix.
Ladle about 1/4 cup of batter onto a griddle or greased non-stick pan. When you start to see bubbles and the edges start to come off the pan, flip.
Cook for 2-3 minutes on the other side until they are done.
Makes about 10-12 pancakes. Serve with cherries, pineapple, coconut flakes, and syrup.
Finger Millet Peanut Butter Porridge
Most people enjoy porridge as oatmeal, but it's also quite popular in cornmeal form with an array of toppings. I grew up eating it pretty plain, save for butter, sugar, honey or peanut butter. I used to love it in the morning before school, especially during the winter. Porridge is a very popular breakfast option for most Zimbabweans. It's cheap and can keep you full for hours. Peanuts also feature prominently in African cuisine, so you won't find a shortage of meals that include them. Luckily, peanut butter is amazing! Ground millet is a healthier option with tons of calcium and tastes better than ground cornmeal porridge in my opinion. So try this recipe out, it's comforting and delicious!
Ingredients
1 cup finger millet, ground and toasted
2 1/2 cups hot water
1 cup cold water
1/2 teaspoon salt
1 teaspoon butter
1 tablespoon peanut butter
1 teaspoon honey
1 teaspoon sugar
1 teaspoon peanuts (to garnish)
Instructions
Combine the millet and cold water to make a paste.
Add the boiled water and stir with a wooden spoon or whisk to remove the lumps.
Reduce the temperature and simmer covered for 10-15 minutes.
Serve hot with sugar, honey, butter, and peanut butter.
Biscuits and Gravy Skillet
Looking for an easy breakfast or brunch solution? This skillet is the answer! It's so satisfying, super easy and guaranteed to please. You don't need to make the biscuits from scratch the beauty of this dish is the fact that you can customize it to your liking and use what you have available.
Ingredients
3 pork sausage patties, finely chopped
4 Pillsbury biscuits
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon chili flakes
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable broth
1 cup almond milk
1 tablespoon butter
1 teaspoon parsley
1 teaspoon rosemary
1 tablespoon flour
1 tablespoon Worcester sauce
Instructions:
Step 1
Bake the biscuits according to the package instructions, set aside.
Step 2
Brown the sausage, spices, and garlic in butter, cook for about 4 minutes.
Step 3
Mix in the flour, then gradually add the milk. Simmer for about 2 minutes. Add the broth and extra milk if necessary as the sausage cooks and thickens, stir regularly.
Step 4
Stir in the Worcester sauce, taste and add seasoning if necessary.
Step 5
Place the biscuits on top, scoop some of the gravy on top, then garnish with parsley.
Serve hot, enough for 2-3 people.
Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey
I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.
Ingredients
1 egg
1 cup almond milk
1/2 teaspoon vanilla
2 tablespoons honey
3/4 cups cornmeal
3/4 cups whole wheat flour
Pinch of salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons jalapenos, minced
2 tablespoons butter
Instructions
Step 1
Whisk the egg, vanilla, and milk in a medium-sized bowl.
Step 2
Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.
Step 3
Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.
Step 4
Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.
Step 5
Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.
Serve hot in a bowl with butter, warm milk, and honey!
Pumpkin Waffles
The other day I made some no-bake pumpkin energy bites using a lone can of pumpkin in the pantry, and it still left me with some unused pumpkin. If you have some leftover for whatever reason, consider whipping together some breakfast waffles! The smell will scent your kitchen and should fill you up until lunchtime.
Ingredients
1/3 cup pumpkin puree
1/2 cup milk (I used soy)
1 1/2 teaspoons pumpkin spice (or 1/2 teaspoon of cinnamon, ginger, and nutmeg each)
3/4 cup (whole wheat) flour
1/8 cup brown sugar
1 egg
1/4 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons melted butter
Instructions
Mix the flour, spices, salt, and baking powder until well combined, make a well in the center.
Whisk the milk, egg, pumpkin, vanilla and sugar, and combine with the dry ingredients until just combined, do not overmix! If too thick, thin slightly with extra milk.
Prepare your waffle maker and pour half the batter for the first waffle.
Serve hot with butter and syrup!
Serves 2, double the recipe if you need to.
Baked Bean and Mushroom Shakshuka
Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!
What you need 🛒🛒🛒:
2 - 5 eggs
1 cup tomato ragu
1 1/2 cups cremini mushrooms
1 tablespoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
5 cherry tomatoes, sliced in half
1 small can baked beans (I used one infused with brown sugar and bacon)
What you do 🍳🍳🍳:
Step 1
Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.
Step 2
Add the baked beans, mix until well incorporated, then add the butter.
Step 3
Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.
Serve hot with fresh bread and tea!
Mushroom and Asparagus Mini Quiches
Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.
What you need 🛒🛒🛒:
7 large asparagus spears, stems chopped half way
5 eggs
1/4 cup milk
1/2 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon chill flakes
1 tablespoon garlic, minced
1 tablespoon scallions
2/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.
Step 2
In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.
Step 3
Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.
Makes about 10 - 12 mini quiches.
Sweet Potato and Carrot Fritters
Fritters or hash browns are a great savory addition to the morning or early lunch plate, so it’s good to have a quick and easy recipe you can whip up. I love sweet potatoes and more people realize they make a perfect substitute for white potatoes for pretty much everything from fries to au gratin. Mix in some carrots to add freshness and an extra dosage of vitamins and other nutrients, and voila!
What you need 🛒🛒🛒:
2 cups sweet potato, shredded
1 1/2 cups carrots, shredded
2 eggs
2 teaspoons ginger
1 teaspoon paprika
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon black pepper
2/3 cups all-purpose flour
Spicy aioli:
2 teaspoons chili sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Shred the carrots and sweet potato in a bowl. Add the spices and flour.
Step 2
Add the eggs and mash with your hands to ensure even distribution.
Step 3
Cook each fritter for about 3-5 minutes depending on the size and how thick you make them, do not burn!
Serves 3 - 4.
Nutella French Toast
Make your morning sweet with this Nutella French toast. Nothing more delightful than waking up to the smell of buttery, sizzling smell of break soaked in cream. Add some fruit to cut in and add some freshness. This is one of my favorite breakfast and brunch meals, especially since it is quick and easy.
What you need 🛒🛒🛒:
4 slices of ciabatta
3/4 cup half and half
2 eggs
1 teaspoon vanilla
1/2 teaspoon grated orange peel
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 tsp nutmeg
1 1/2 tablespoons Nutella
Strawberries, icing sugar and syrup
What you do 🍳🍳🍳:
Step 1
1Spread the Nutella on one side of two slices, place the other slice on top to create a sandwich.
Step 2
Beat eggs, vanilla, half and half, salt, nutmeg, cinnamon, and orange peel. Soak the sandwiches while you heat butter in a pan on medium low heat.
Step 3
Cook the French toast on all 4 sides for about 2 minutes each, do not burn!
Top with fruit, syrup and icing sugar! Serves two.
Stuffed Peanut Butter and Black Berry French Toast
The inspiration for this was both the classic peanut butter and jelly sandwich, and the popularity of both peanut butter and mulberries in Zimbabwe. Since I could not find the berries, black berries were the closest substitute. The combination of sweet and salty comes together seamlessly through the gooey French toast, the perfect treat for brunch!
Stuffed Peanut Butter and Black Berry French Toast
Ingredients:
- 2 large slice brioche
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 eggs
- 1 cup mulberries/black berries
- 4 tablespoons peanut butter
- 1 tablespoon light brown sugar
- 4 tablespoons water
- 1 teaspoon lemon
Instructions:
- Reduce the berries in the sugar and add the lemon juice.
- When the sauce begins to thicken add water to prevent burning. Crush the berries and continue to mix until it appears to be a jam-like consistency.
- Make an incision in the bread slices (careful not to cut the sides). Stuff each slice with 2 tablespoons of mulberry reduction and 2 tablespoons of peanut butter.
- In a container or glassware, whisk the vanilla, eggs, milk, nutmeg, cinnamon, and salt then wet brioche slices on each side (do not over soak).
- In a greased pan, cook each side of the brioche slices for about 5 minutes on medium-low heat - careful not to burn.
- Slice into halves and serve with icing sugar, fresh berries, and syrup.
Calories
530Fat (grams)
24.73Carbs (grams)
52.17Protein (grams)
23.6
Sweet Potato Pancakes
Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.
Sweet Potato Pancakes
Ingredients:
- 1 1 /2 cups all-purpose flour
- 1 teaspoon vanilla essence
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup sweet potato (1 large, mashed)
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk
Instructions:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
- Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3
Thanksgiving Breakfast Hash
Breakfast hash is one of the easiest ways to serve up a delicious, robust, savory meal in the morning or for brunch. It is typically a mix of potatoes, vegetables and meat, topped with eggs in a fashion similar to shakshouka. The best part is that you can pretty much add what you want to it. This makes hash a great way to make use of leftovers, especially during the holidays. This one was inspired by what is typically seen on the American Thanksgiving dinner table, incorporating turkey, sweet potato, and cranberries.
Thanksgiving Breakfast Hash
Ingredients:
- 2 tablespoons garlic, minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 cup mix of onions and leeks
- 1/3 cup ground turkey
- 1/3 cup of carrots, chopped
- 1 cup red peppers, chopped
- 1 large sweet potato, chopped
- 1/2 cup Thanksgiving stuffing
- 1 teaspoon tomato paste
- 1 teaspoon cranberry sauce
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 3 eggs
- 1/4 cup scallions. chopped
Instructions:
- Preheat oven to 350 F.
- On medium heat stovetop, sauté the garlic in butter and olive oil for 2 minutes. Add the onions and leeks, cook for another 2 minutes.
- Add all the spices and seasoning, cook for 1 minute.
- Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary.
- Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly.
- Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
- Make a little space and crack in each egg whole without beating. Place the pan in the oven and bake for 25 minutes, check your pan regularly to prevent burning and overcooking your eggs. You can add extra broth if you need to. Serve hot with crispy bread!
Calories
572Fat (grams)
34.14Carbs (grams)
39.38Protein (grams)
27.61
Breakfast Enchilladas
Need a quick, delicious breakfast packed with protein? This one is family friendly or for a two, guaranteed to keep you full until lunch. Mexican enchiladas are a great treat to wake up to with a side of chorizo sausage, tortilla chips and queso dip, fresh fruit, and churros! The simple tortillas with a steak, cheese and egg topped with an enchilada sauce are a people pleaser for any time of the day without the eggs.
For the dish pan, use one where you can tightly fit the enchiladas so that they hold together - a 2-quart casserole pan should work fine.
Breakfast Enchilladas
Ingredients:
- 5 flour tortillas (burrito size)
- 1/2 pound of shaved steak
- 3 tablespoons butter
- 1/2 cup beaten eggs (use 3 eggs)
- 1/2 cup pepper jack cheese
- 1/4 cup sharp cheddar cheese
- 1/4 cup milk
- 1 can mild enchilada sauce
- 1 tablespoon paprika
- 1 teaspoon mustard
- 1/4 cup soy sauce
- 1/8 cup olive oil
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon cilantro
- 1 tablespoon garlic powder
- 1/2 cup sweet corn
- Scallions and cilantro for garnish
Instructions:
- Turn the oven on to 350F. Place the steak in a bowl and mix in soy sauce, olive oil, chili, cayenne, salt, mustard, paprika, cilantro, garlic, and black pepper. Marinate covered in the fridge for at least 15 minutes, take the steak out 5 minutes before cooking.
- In a hot pan brown the steak with the butter, set aside.
- In a medium bowl, add the pepper jack cheese to steak.
- In a separate bowl, crack the eggs and whisk in the milk with a little salt and pepper. Cook over medium-low heat until the eggs scramble, but don't overcook.
- Add the egg and corn to the steak and cheese mixture, stir until well combined.
- In a line closer to one side of the tortilla, spoon about 2 tablespoons or a 1/5th of the mixture down the center each tortilla and roll the burrito. Pack the enchiladas seam side down in a baking pan.
- Pour the enchilada sauce on top with the sharp cheddar cheese. Bake for 15 minutes at 350F. Cool slightly and enjoy with avocado and sour cream!
Calories
504Fat (grams)
34.08Carbs (grams)
30.8Protein (grams)
24.1
Salmon Egg Skillet
Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free!
Salmon Egg Skillet
Ingredients
- 2 handfuls spinach
- 4 oz. salmon chopped
- 2-3 eggs
- 1/4 cup mushrooms
- 1/2 cup onion
- 1 tsp. garlic
- 1/4 cup almond or coconut milk
Instructions
- 1. Sauté the onion and garlic.
- 2. Wilt the spinach. Add the mushrooms and almond milk.
- 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
- 4. Put in the oven at 350 F for 15 minutes. Enjoy!