(which actually taste good- because we all know they usually don’t!)
As the weather gets warmer, I sometimes find myself not wanting porridge for breakfast. I feel such a traitor saying that, but it is undeniably true. And so about a week ago I began a search for some breakfast alternatives. Overnight oats are a great option (loads of recipes on this blog), I tried a breakfast trifle using lucuma , omelettes are nice and light, shredded wheat is good- but then came these pancakes, and I am now converted.
I’ve tried egg and banana pancakes before and they were -quite frankly- absolutely shite. In no way can you simply mix banana and egg together and magically have that give birth to a pancake. I also found they didn’t fill me up at all. These pancakes do use a base of banana and egg, but we’re adding in oats to keep you full, protein powder to also up the satiety level and help build those muscles (I need them to carry several 1kg tubs of PB home from Holland & Barratt’s, and according to Spark Nutrition’s recipe calculator, for the recipe as it is above you’ll be getting 24g of protein) , some baking powder for fluffiness, and “cinnamon” for some more sweet dessert-like taste.
Okay, they aren’t your momma’s pancakes, but I have been making these at least three times a week with different combinations of toppings (see recipe), and I’m sure you’ll be hooked too (they taste way better than the classic egg-and-banana sin of a pancake). They’re quick, can be made ahead and reheated, and are a lovely, less stodgy alternative on a lazy summer’s morning. Be sure to pile on some toppings and tag me in you IG pictures…
- 1 large, ripe banana
- 2 large eggs
- 1/4 cup oats
- 1 heaped tbsp. protein powder (I use the Pulsin Pea Protein, and this is approx. 10g of the product)
- 1/2tsp baking powder
- Cinnamon, to taste
- Cooking spray
After the gym, if I need a snack instead of a meal, then I always opt for a smoothie. Usually a banana and chocolate smoothie, as I’m not generally a fan of tropical smoothies. However, pear and chocolate is one of my other favourite chocolate combos- and so that’s that we’re doing today.
I used a mixture of cacao and pea protein powders to give me both chocolate flavour and protein, making this suitable for vegans and those who can’t eat dairy- but a chocolate whey protein is also an ideal substitute for these ingredients.
- 1 large pear, chopped into small chunks, microwaved until tender, and stored in the fridge overnight (ALTERNATIVELY, you can use 80g of canned pears for ease; this also gives a smoother texture- but make sure that they are chilled. As these blend more easily than fresh pear, you could even freeze them to ensure a super-cold and refreshing drink)
- 200ml unsweetened almond milk
- 1tbsp cacao powder (I used Seven Hills)
- 1tbsp pea protein (I used Pulsin)
- Pinch of cinnamon
- OPTIONAL: 1tsp maple syrup (if you really have a sweet tooth; I personally didn’t add this), ice
- Into a blender place all of the ingredients, and simply blend until smooth. My blender isn’t too high-tech, and so there were still some pear chunks, but as I’m not fussy this was no issue for me! (If chunks are an issue, then see the “alternative” in the ingredients).
Christmas breakfast is one of my favourite things about the entire day. In fact, of late I’ve been diving for my breakfast before my presents. My top picks are always either something involving eggs or smoked salmon (or both), shredded wheat with loads of toppings- or, more often than not, a bowl of porridge. But since Christmas is a time for making things that bit more special, I’ve decided to make three different- more luxurious- Christmas porridges for you over the next week. This is the first one…
Hazelnut butter is a mega-luxury as it’s so expensive, and so as Christmas is a time for pushing the boat out a bit, I like to use it this time of year. Alternatively, you can use whole hazelnuts, which are much cheaper- just chop them, and add them as directed below. If your are treating yourself to hazelnut butter, then I highly recommend Meridian- nothing has matched theirs so far. Chocolate on Christmas morning is something I know many of us enjoy, but this chocolate flavour comes from cacao, making it super-rich and just that little bit better for you, as it is richer in antioxidants. If you aren’t a fan of bitter dark chocolate-esque flavours, then go ahead and add in 1-2tsp of maple syrup to sweeten. Finally, the pear means you get in one of your 5 a day, provides a little sweetness itself, and it works beautifully with both the cacao and the hazelnut.
Now, a little word on the egg whites…these are completely optional. I love egg white oats, and so I added them. The extra protein makes this a well-balanced breakfast, and you can’t actually taste them. The texture just becomes super-thick (which is something I like in my porridge), and your breakfast super-filling. If you’re sceptical then feel free to skip them, or even sub in protein powder if you’re into that. For more on egg white oats you can read my post and recipe here.
Let’s get going…
- 1/2 cup of porridge oats
- 1/2 cup freshly boiled water
- 1/2 cup unsweetened almond milk
- 1tbsp cacao
- 1 pear- three thin slices put to one side, and the rest chopped into chunks
- 1tbsp hazelnut butter (I used Meridian)
- Pinch of each: cinnamon, ginger, mixed spice (just a little!)
- OPTIONAL: 2 egg whites, frozen berries, maple syrup (I highly recommend adding the egg whites- this recipe works fine without the berries, but they do add a little colour, and you can read about the maple syrup in my intro)
I know that they’ve been all over Instagram for quite some time now. I know I’m a little slow on the uptake here, but I have to say: I’m a fan. This summer just gone I finally decided to try both zoats and proats after discovering Tally Rye on YouTube, and though I wouldn’t personally eat proats every day (I don’t feel like getting into the habit of using protein powder when I don’t need to, and so usually only consume protein products on workout days, or when I’ve done other recreational sport- such as rock climbing), I can see zoats making their way into my life when I have the time on a morning.
Both zoats and proats have a thick, almost batter-like texture to them, due to the courgette, which works as it would in a vegetable based cake. I can’t say I like this texture more than my regular porridge (as a die-hard porridge fan), but sometimes it’s nice to switch things up. For more ways to switch up your every day oats, I’ll include some links to other recipes I have at the bottom of this post- including proats without protein powder, just in case you aren’t comfortable using this product.