I don’t know who invented the rule that pancakes are for breakfast and meats for dinner but I think they were wrong. There are foods that cannot and shouldn’t be given a time because they are delicious and tasteful at any time. We’re going to share some of the breakfast recipes that you can keep close by when you have surprise visits and you just have to give them something delicious to taste with you at any time and day. Check out these recipes and pin your favorite!
1. Blueberry Vegan Protein Pancakes
Recipe serves 2:
1 cup almond flour
2 scoops @sunwarriortribe vanilla protein powder
2 flax eggs (6 tbsp warm water + 2 tbsp flax meal)
1 tsp baking powder
1 tsp vanilla extract
1 tsp apple cider vinegar
1 cup + 2 tbsp water
1/2 cup blueberries
· Mix together all dry ingredients.
· Prepare your flax meal egg, once it reaches the gelatin consistency add in the rest of the wet ingredients.
· Blend all ingredients together until smooth consistency. Then add in blueberries!
· Cook pancakes on a medium heat cooking pan, optional smear a little coconut oil and make pancakes 🥞
Stack them up and enjoy! ✨
2. CAULIFLOWER HASH BROWNS
Who says you can’t enjoy hash browns at any time? These cauliflower hash browns are the real deal and will satisfy your hash brown cravings. Plus, they’re low carb, gluten-free, keto, paleo, and so delicious!
1 medium head cauliflower, broken into florets (to yield 2 cups shredded, packed)
2 eggs (can sub with flax eggs)
1/3 cup green onions, sliced, plus more for garnish (approx. 2 onions)
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp olive oil, for greasing pan
· Grate the cauliflower head on a cheese grater or use food processor to create cauliflower “rice.”
· In a large mixing bowl, combine the shredded cauliflower with eggs, green onion, sea salt, pepper, and garlic powder. Stir to mix well.
· Heat 1/2 teaspoon olive oil over medium-high heat in a skillet or griddle.
· Add 1/4 cup of the cauliflower mixture to the pan and gently press down with a spatula to flatten to be approx. 3 inches wide, working to keep the hash brown together as much as possible.
· Cook for about 2-3 minutes until the edges start to turn golden brown, and the hash brown begins to stick together when nudged.
· Carefully flip over and cook an additional 2-3 minutes to let the edges brown and the cauliflower cook through. Use the spatula to form back into a circular shape, as needed. Repeat with remaining mix. Note: there will be residual liquid left at the bottom of the mixing bowl – that is normal and can be discarded.
· Garnish with chopped green onion, if desired, and serve hot.
Source: A sweet pea chef
3. Poor Knights of Windsor
4 slices white bread of the pre-sliced, pre-packed variety
125g cream cheese
1 tablespoon icing sugar plus extra for dusting
4 tablespoons raspberry jam
· Beat the icing sugar with the cream cheese until well mixed. Spread the cheese over two slices of the bread and the other two with half of the raspberry jam.
· Close the sandwiches with the other slices of bread.
· In a shallow bowl, combine the eggs and milk. Melt the butter in a frying pan. Submerge the sandwiches in the egg mixture, making sure they soak it up for about 30 seconds on each side, and then fry in the butter until golden brown.
· Dust each with icing sugar and serve with the remaining jam.
Source: Food stories