Breakfast for the champions – Spinach Omelette

spinach omelettFinally! I’ve been excited for the past weeks! Last weekend my yoga teacher training started. The training is from 10am till 6pm every Saturday and Sunday – and on Wednesday nights for about 3 hours…

Not sure how my energy levels would be during the long first day, I opted for eggs for breakfast. No carbs, just protein and some veggies and healthy fats.

I sautéed some baby spinach in a skillet, poured two beaten eggs (seasoned with salt and pepper) over it, and made an egg spinach scramble … not quite an omelette shape i know ;-) Some tomato, cucumber and avocado slices – and I was satisfied, filled and ready to start into the training!

The first weekend was great. I am with an amazing group of 8 more people and a fantastic teacher. I can’t wait for tomorrow, Wednesday night!

3-Ingredient Pancakes

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These pancakes are a true delight for your Sunday mornings. You will full yet not bloated, satisfied and healthy and ready for the day!

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The three ingredients: Banana, eggs and ground flax seed – that’s it!

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Mix the batter…I like to add some dashes of cinnamon to it, but that’s up to you.

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Cook the pancakes on the hot griddle…photo 3-1

Just slightly burned … I will be more careful next time ;)

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Garnish with berries and a drizzle of maple syrup. What is your favorite Sunday breakfast or brunch item?

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3-Ingredient Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 pancakes

Serving Size: 2 pancakes

3-Ingredient Pancakes

A true delight for your Sunday mornings. You will full yet not bloated, satisfied and healthy and ready for the day!

Ingredients

  • 1 ripe banana, very mashed
  • 2 eggs, lightly beaten
  • 1 heaping Tbps (10g) ground flaxseed
  • coconut oil cooking spray
  • optional: cinnamon, berries, a drizzle of maple syrup

Instructions

Mix banana and eggs in a bowl. Add the ground flaxseed.

Heat a skillet over medium high and spray with cooking spray.

Scoop ¼ cup of batter onto the skillet and another ¼ cup (2 pancakes at one time) and cook until the edges are dry. Flip. Cook until golden brown.

Repeat with the remaining batter (2 more pancakes).

(Note: I like to add 3-4 dashes of cinnamon to the batter. Garnish with berries and a drizzle of maple syrup.)

http://blog.realpeoplekitchen.com/3-ingredient-pancakes/

Blueberry Pancakes

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These pancakes are just awesome! And very quickly to make. And they are vegan…

For a special breakfast or brunch, you can make them in about 30 minutes, serve them hot off the skillet. And you can use your favorite berries or a combination of them.

The organic blueberries that I got at the Farmers Market were just great!

photo 1In a bowl, whisk together flour, sugar, baking powder, and salt. Slowly whisk in vegan milk, until you get a smooth, spreadable batter.

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Coat large skillet with coconut oil spray, and heat over medium heat. Scoop 1/4 cup (60ml) batter into hot pan, and sprinkle with 2 Tbs. blueberries.

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Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown.

photo 5-1Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat with remaining batter and blueberries.photo 4-1photo 2-1

Serve the pancakes hot with a drizzle of maple syrup – or freeze them in layers, let thaw and reheat before serving.

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We had them for breakfast with some strawberries, raspberries and a drizzle of maple syrup this morning. Very fancy for a Wednesday ;-)

How do you like your pancakes?

Blueberry Pancakes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 pancakes

Blueberry Pancakes

A vegan sweet breakfast option!

Ingredients

  • 1 cup (120g) all-purpose flour
  • 3 Tbs. (40g) organic cane sugar
  • 1 Tbs. baking powder, Dr. Oetker or Rumford
  • 1 pinch of salt
  • 1 cup (240ml) unsweetened non-dairy milk (almond, coconut, soy etc.)
  • 1 cup (150g) fresh organic blueberries

Instructions

In a bowl, whisk together flour, sugar, baking powder, and salt.

Slowly whisk in vegan milk, until you get a smooth, spreadable batter.

Coat large skillet with coconut oil spray, and heat over medium heat.

Scoop 1/4 cup (60ml) batter into hot pan, and sprinkle with 2 Tbs. blueberries.

Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown.

Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides.

Repeat with remaining batter and blueberries.

http://blog.realpeoplekitchen.com/blueberry-pancakes/