Breakfast is the most important meal of the day, so why not start it right with a delicious blender recipe. A worrying 25% of people skip breakfast once or more during the week, with more than one in ten never eating it. If your lacking breakfast inspiration or you think you maybe in the 25% that don’t eat breakfast, then we have 3 great breakfast ideas and a delicious hot chocolate recipe to warm you up this winter.
12 Buttermilk Pancakes
Ingredients
- 120 g all-purpose flour
- 120 g whole wheat flour
- 50 g granulated sugar
- 480 ml buttermilk
- 2 large eggs
- ½ teaspoon baking soda
- 2¼ teaspoon baking powder
- 50 ml olive oil
- ½ teaspoon salt
Directions
- Place buttermilk, eggs, oil, salt, and sugar into a blender.
- Blend for 5 seconds or until smooth.
- Add flour, baking soda, and baking powder and blend again for 20 to 25 seconds,
- Pour 30-60 ml batter onto a hot frying pan and bake.
Green Smoothie Bowl
Ingredients
- 30 g spinach
- 130 ml coconut water
- ½ avocado, pitted, peeled
- 160g frozen mango
- 1 Tablespoon hemp seeds
- 3 Tablespoons unsweetened flaked coconut
- 3 Tablespoons blueberries
Directions
- Place coconut water, avocado, spinach, hemp and mango into blender, in the order listed
- Blend for 1 minute
- Top with blueberries and coconut flakes.
Waffles
Ingredients
- 120 g whole wheat flour
- 125 g all-purpose flour
- 2 large eggs, lightly beaten
- 480 ml vanilla soy milk
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 110 g soft tofu
- 3 Tablespoons honey, or sugar
Directions
- Combine flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
- Place milk, eggs, sugar, and tofu into the blender
- Blend for 20 seconds.
- Add the flour mixture slowly through the lid plug opening and blend an additional 10 seconds until incorporated. If your blender doesn’t have a plug opening you will have to add the flour in batches.
- Let the batter sit 5-10 minutes before cooking.
Hazelnut Hot Chocolate
Ingredients
- 720 ml whole milk
- 90 g chocolate hazelnut spread
- 240 ml heavy cream
- 30 g cocoa powder
- 80 g hazelnuts,
- 300g semi-sweet chocolate chips
- 3 Tablespoons powdered sugar
- whipped cream, for topping
Directions
- Preheat the oven to 180°C. Toast the hazelnuts in the oven until lightly brown, for 10 to 15 minutes. Once toasted, place them on a towel and rub well to remove the skins.
- Then add the hazelnuts to the blender and quickly pulse the blender until the hazelnuts are ground.
- In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool.
- Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan.
- Heat the milk over a low heat until it is warm, remove from the heat, add the blended chocolate, chocolate hazelnut spread, and mix well until the chocolate is melted. When ready to serve, immediately add whipped cream.