I used to always purchase commercial brand cereals for breakfast. It was simple, quick and convenient. However, the more I cook, the more conscious I am about the ingredients in my food. Now, I never buy boxed cereal and try to diversify my morning plate with some delicious and healthy breakfast alternatives. It’s great to know the ingredients that go into my morning breakfast are generally all natural and good for me. The below breakfast alternatives are rich in protein and fiber, packed with vitamins and very fresh. These ideas take anywhere from 3 – 15 minutes.
How I love Sundays. Even if it signals the end of the weekend, it truly is my favorite day. I usually wake up slowly, catch up on the news, read and enjoy lounging around in my pajamas until noon. Sometimes I dare to even take a stroll to the bakery to buy a moist loaf of tresse/challah bread. You’ll rarely find the Swiss strolling around or running errands in their PJs, especially on Sunday. I’ve realized over the years this is something very American. The Swiss on the other hand dress to the nines on Sunday. I just don’t see the point of changing into clothes, if my mission is to buy bread and go back to my lazy Sunday program.
This week, I decided to make pancakes and lounge around the house all morning. I wanted rich, fluffy pancakes reminiscent of the buttermilk pancakes my grandmother used to make me on her cast iron griddle when I was a child. I remember the way the syrup would literally disappear into the feathery stack of pancakes. *drools*
Since I didn’t have any buttermilk and am not too impressed with the milk and vinegar alternative, I used plain yogurt. I topped my pancakes with a mixed berry compote, butter and maple syrup (no need to hold back). The result was rich, fluffy, slightly tart, delicious pancakes.
Makes 8 – 9, 4 – 6 inch pancakes
What you need.
1 c flour
1/4 tsp baking soda
3/4 tsp sugar
8 oz of plain yogurt
1 TBSP of oil (e.g. canola, sunflower, flax)
possibly, a small amount of milk (or water) to make the mixture slightly thinner
1.5 – 2 c of frozen mixed berries
1/4 c water
juice from a fresh lemon
1/4 c raisins
How you make it.
Preheat your oven to about 100 F/ 50 C and place a pan/casserole dish with a cover inside your oven.
Mix all your dry ingredients. Make a well in the middle.
Mix all your wet ingredients, stir them into your dry until combined.
If the mixture if really thick you can add a little milk or water to thin it out slightly. I added about 4 TBSP of milk.
Heat a pan with oil, once hot spoon out your pancake mixture into the pan. Flip the pancakes when many bubbles form on top.
Place cooked pancakes in casserole dish, to keep warm before serving.
Place all of your ingredients in a sauce pan, simmer on low for about 15 minutes.