Want something healthy breakfast? Without all those calories, yet fulfilling? Then try these simple recipes.
Blueberry & lemon pancakes
PREP: 10 MINS
COOK: 20 MINS
EASY LEVEL
MAKES 14-16
Get kids to help prepare a batch of American-style cakes – the zesty-berry topping makes these a healthy brunch option
Ingredients
200g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tsp golden syrup
75g blueberry
zest 1 lemon
200ml milk
1 large egg
butter, for cooking
Method
First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
Melon & crunchy bran pots
PREP: 10 MINS NO COOK
EASY LEVEL
SERVES 1
Not just for breakfast, this healthy pot of yogurt, fruit, and seeds is a real mid-afternoon hunger booster and ready in 10 minutes
Ingredients
½ x 200g pack melon medley
150g pot fat-free yogurt
2 tbsp fruit & fiber cereal
1 tbsp mixed seed
1 tsp clear honey
Method
Top melon medley with yogurt, then sprinkle over cereal mixed with seeds. Drizzle over honey and eat immediately.
Crunchy granola with berries & cherries
PREP: 10 MINS – 20 MINS
COOK: 25 MINS
EASY LEVEL
MAKES ABOUT 12 BREAKFAST BOWLFULS
Make your breakfast a fruity feast – this recipe is full of crunchy goodness
Ingredients
175g mixed nuts (pecan halves and peanuts in their red skins)
450g rolled oats
50g sesame seeds
50g sunflower seeds
125ml sunflower oil
100ml runny honey (try one of the lightly flavored flower ones)
half a 170g packet dried berries and cherry
Method
Preheat the oven to 190C/Gas 5/fan oven 170C. Half some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.
Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edge until it is golden. Transfer to a large bowl and leave to cool.
Mix in the berries and cherries and serve with plenty of chilled milk.
Store for up to 1 month in airtight container.
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