Posts filed under breakfast

Plantain Pancakes

From Rose de oliveira

•    2 large green plantains (about 2 cups pureed) the greener the better
•    4 eggs
•    2 tsp vanilla
•    3 Tbsp extra virgin coconut oil
•    1/8 tsp salt (a generous pinch)
•    ½ tsp baking soda


1.    Extra coconut oil for frying
2.    Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
3.    Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
4.    Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
5.    Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
6.    Flip!  And cook on the second side for 1½-2minutes.
7.    Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
8.    Recipe may be halfed

Posted on March 23, 2016 and filed under breakfast.

Amaranth and Brown Rice Breakfast Cereal

Recipe adapted from The Grain & Salt Society newsletter.


  • 1 cup short-grain brown rice
  • 1/4 cup organic amaranth
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • toasted and chopped almonds
  • unsweetened shredded coconut


  1. Toast brown rice in a skillet over a medium heat for about 8 minutes, until aromatic. Allow to cool, then roughly grind kernels (use a coffee grinder, food processor or electric hand mill); grind only slightly, just enough to break the kernels.
  2. Toast amaranth in a dry skillet over medium heat until grains begin to pop.
  3. In a small saucepan, combine 1/2 cup brown rice and 1/4 cup amaranth. Add 3 cups water, sea salt and cinnamon.
  4. Bring to the boil, then turn down heat and simmer for 45 minutes to an hour. During the last 30 minutes of cooking, add raisins.
  5. Garnish with chopped toasted nuts, coconut and maple syrup or agave nectar, or eat plain.
Posted on September 9, 2015 and filed under breakfast.

Much More Than Oatmeal

From Deborah Palmer of A Movable Feast.

This bowl of nourishing, sustaining food can give you respite from the cold and dark of winter mornings. It is the sum of its parts; any skimping on ingredients and it becomes a bowl of lower-case oatmeal that will stare you down and win.

Not so much recipe as method, it yields a sublime dish from simple ingredients. Many a fancy dish of more exotic ingredients cannot offer more enjoyment.

This is more than breakfast: it is meal to start you with a warm glow.


  • 1 cup large-flake oats (organic yields big, hearty, tasty flakes)
  • 2 to 2 ½ cups of just-to-the-boil water
  • a knob of unsalted butter (a knob is a relative measure that depends on diet choice, calorie intake in the last 24 hours, and who is doing the cooking)
  • salt to taste (another note about butter: unsalted or fresh butter is best as salted butter does not indicate the amount of salt it contains); a little sea salt will awaken the oatmeal
  • ½ cup heavy cream + ¼ cup more cream or whole milk as needed
  • 1 tsp single malt whiskey (my husband says a ‘splash’; see note for ‘knob’ of butter)
  • 1 to 2 Tbsp maple syrup
  • nuts and berries (pecans or walnut pieces, dried cranberries, currants, raisins, etc.)


  1. The night before serving, place oats in a glass or heatproof bowl. Add 2 cups of water brought just to the boil. (Note: we are soaking the oats in this step, not cooking them.) Add the previously mentioned knob of butter, salt, nuts and berries. If the water is mostly absorbed by the time all the aforementioned ingredients are combined, add another ½ cup water. Let stand overnight.
  2. In the morning, spray a heavy saucepan with cooking oil and place on medium-low heat. Add the oat mixture and the cream. Cook for approximately 10 minutes while stirring, adding more cream or milk as needed. Taste-test for chewiness or softness to your preference.
  3. Transfer to bowls and stir in whiskey and maple syrup to taste. Dig in using a hefty spoon!

Serves 2 to 3 people depending on appetite.

You may now happily perform any winter activity from chopping wood to sitting by the fire!

Posted on September 9, 2015 and filed under breakfast.

Coconut Pancakes with Pineapple Sauce

From Vegan with a Vengeance by Isa Chandra Moskowitz

Coconut and nutmeg are a great combination. To transform your kitchen into a tropical paradise, serve these pancakes with pineapple sauce (recipe follows) which is ridiculously easy to make.



  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground nutmeg (if using fresh nutmeg, it’s 1/3 of a whole nutmeg)
  • 1/3 cup water
  • 1 to 1 1/4 cups plain rice or soy milk
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla extract, or use coconut extract if you have it
  • 2 Tbsp canola oil, plus oil for the pan
  • 1 cup unsweetened shredded coconut


  • Oil a large skillet and preheat over medium-high heat about 2 minutes.
  • Sift together the flour, baking powder, salt and nutmeg. Create a well in the center of the dry ingredients; add the water, 1 cup rice milk, maple syrup, vanilla and oil. Mix until just combined, fold in the coconut. If the batter seems to dry add remaining rice milk.
  • If making large pancakes, use a ladle to pour the batter into the pan; most standard ladles will yield a 6-inch pancake. For smaller pancakes, drop batter by 1/4 cupfuls into the pan.
  • Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until the bottoms are browned and the pancakes are cooked through, about 2 more minutes. Repeat with remaining batter.
  • Makes about six 6-inch pancakes or ten 4-inch ones.



  • 1 (20-ounce) can pineapple chunks in juice
  • 2 Tbsp arrowroot powder
  • 3 Tbsp sugar
  • 1 tsp vanilla extract


In a saucepan, off the heat, stir the pineapple and juice with the arrowroot until it is mostly dissolved; stir in the sugar. Over medium heat, heat the pan until the sauce thickens, stirring often (about 7 minutes).

Posted on September 9, 2015 and filed under breakfast.

Cornmeal Pancakes

Originally published in Foodstuffs Hot Off the Griddle, July 1994.


  • 1 1/2 cups sifted flour
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 4 tsp baking powder
  • 4 tsp sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 4 Tbsp melted shortening or vegetable oil


  1. Sift together flour, baking powder, salt, sugar.
  2. Beat eggs until light.
  3. Add 1 1/2 cups milk and 4 Tbsp melted shortening or oil.
  4. Add liquid to dry ingredients, all at once, mix until well blended.
  5. Bake on hot griddle, turning only once.
  6. Serve immediately.
Posted on September 9, 2015 and filed under breakfast.

Gluten Free Maple Walnut Granola



  • 3-4 cups millet cereal, puffed or otherwise
  • 1 cup rice bran
  • 1/4 cup organic canola oil
  • 3/4 cup maple syrup (or mix maple syrup & molasses half and half)
  • 1 tsp vanilla extract


  1. Mix all ingredients well in a large bowl.
  2. Lightly oil baking dish.
  3. Spread in a long flat baking dish and bake at 250 F, stirring every ten minutes for about 20 minutes.
  4. After it has baked, add the following ingredients:
  • 1 cup dried currants or raisins
  • 1/2-1 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1 cup chopped walnuts
  • 1 cup sunflower seeds
  • 1 cup chopped pecans
Posted on September 9, 2015 and filed under breakfast.

Pancakes - Easy!

From “Better Homes & Gardens”

If you’ve never had pancakes for dinner… maybe you should try it.


  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 1/4 cup milk
  • 2 eggs
  • 1 tsp oil
  • margarine or butter


  1. Mix dry ingredients together in bowl.
  2. Add milk, eggs and oil and stir (batter will be lumpy). Don’t be afraid to add a little more milk for easy mixing.
  3. Melt a little butter in frying pan or on griddle.
  4. Drop batter by spoonful into pan. You can use pancake ring shapes or make your initial or some other pattern in the pan.
  5. Cook until bubbles come through. Then turn and cook until the underside is golden. Eat and enjoy.


  • Nuts
  • Sprinkles
  • Mini smarties
  • Fruit syrups
  • Real maple syrup
  • Warmed jam
  • Lemon juice with a dusting of icing sugar
  • Peanut butter
  • Golden syrup
Posted on September 9, 2015 and filed under breakfast.


Featured in several of James Joyce’s works, the stirabout is a delicious Irish breakfast. Checking out the ingredient list, it’s hard to understand why Stephen Dedalus was so mopey. We can only guess that he didn’t add enough cream & brandy to his bowl.


  • 2 cups water
  • 1/4 tsp salt
  • 1/2 cup Irish steel cut oats
  • 1/3 cup light corn syrup
  • 1/4 cup Irish whiskey or brandy
  • 1 cup raisins
  • 8 Tbsp cream
  • 4 Tbsp brown sugar
  • 4 Tbsp butter
  • 1 cup fresh berries


  1. The night before, boil two cups of water and salt, add oatmeal, stir and turn off the heat.
  2. Cover the pot and leave overnight.
  3. In a second pan, bring corn syrup and brandy to a simmer over medium heat.
  4. Add raisins and simmer 3 to 5 minutes.
  5. Cover and set-aside until morning.
  6. The next morning, bring oats to a brisk boil and cook until they are just tender.
  7. Meanwhile, place 2 Tbsp of cream, 1 Tbsp brown sugar, 1 Tbsp butter, and 1 Tbsp drained raisins in each bowl.
  8. Add hot cooked oats and top with fresh berries.

Serve, allowing each person to unveil the tasty surprise awaiting below.


Posted on September 9, 2015 and filed under breakfast.

Whole Grain Baby Cereal

A recipe from The Grain & Salt Society (summer 2000)

The grains listed below were chosen because they are the least allergenic and the easiest to digest. I don’t like calling this “baby cereal” because this cereal is for everyone. Adults and older children can dress up this simple cereal with bananas, date sugar, toasted nuts, sliced apples, milk, maple syrup, blueberries or whatever they’d like. Don’t forget to buy organic grains.


  • 1 cup short-grain brown rice
  • 1 cup millet
  • 1 cup quinoa
  • 1 cup sweet brown rice

Place grains in a fine strainer; rinse and drain.


Toast grain:

Oven toasting: Preheat oven to 350F. Spread grains on cookie sheet and toast in oven until they give off a nutty aroma (12-15 minutes).

Skillet toasting: Place washed grains in large skillet on burner and toast on medium heat, stirring constantly, until grains give off nutty aroma (about 5-8 minutes).

Let toasted grains cool and store in a sealed container. You can toast a big batch of several different grains at one time and store them in separate jars. This will keep baby and all full of wholesome cereal for many moons.

Grind grain:

For optimum nutrition, grind the grains in a small electric grinder or food processor just prior to using. Once a grain is ground it begins to lose nutritional value within 24-48 hours. Store the whole toasted grains in labelled, sealed containers and grind the amount you need before cooking.

Cook ground grains into cereal:

Baby-sized portion of cereal: Mix together 2-3 tablespoons of ground cereal and 1/2-3/4 cups water and a pinch of sea salt in a small pot; bring it to a boil. Reduce heat to low and simmer, covered, for 5 minutes.

Family-sized portion of cereal: For four adult- or child-sized servings, use 1 cup ground grains, 3-4 cups water and 1 teaspoon salt. Combine cereal, water and salt in a pot; stir with a whisk and bring to a boil. Reduce heat to low and simmer, covered, for 10-12 minutes.

Preparation time: 8-15 minutes for toasting, 5-12 minutes to cook cereal.
Yield: 1 cup toasted grains makes 4 adult-sized portions of cereal.

Posted on September 9, 2015 and filed under breakfast.

Quick Quiche


  • 8 slices bacon
  • 1/2 cup shredded cheese (your choice)
  • 2 Tbsp butter, melted
  • 4 eggs, beaten
  • 1/4 cup finely chopped onion
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk


  1. Place bacon in large skillet. Cook over medium high heat. Drain, crumble, and set aside.
  2. Preheat oven to 350F.
  3. Lightly grease 9 inch pie pan.
  4. Line bottom of pie dish with cheese and crumbled bacon.
  5. In separate bowl, combine eggs, butter, onion, salt, flour and milk; whisk well. Some lumps are okay.
  6. Pour egg mixture into pie pan.
  7. Bake for 35 minutes, until set. Broil 5 more minutes if desired. 

Substitute for the bacon with 1/2 cup of your favourite vegetables: mushrooms, red peppers, asparagus, etc.

Posted on September 9, 2015 and filed under breakfast.

Dutch Babies

From Deborah Palmer of A Movable Feast

Family favourite. Takes only minutes to prepare. Giant fluffy pancakes baked in the oven. They look and taste wonderful. 


  • 1/4 cup butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 2 tsp sugar
  • Cinnamon to taste
  • Vanilla extract, if you like


  1. Preheat oven to 425ºF.
  2. Place butter In a 2 to 3 quart pan and set in oven. While the butter melts, mix batter quickly.
  3. Put eggs in a blender. Blend at high speed for 1 minute. With motor running, gradually pour in milk; then slowly add flour, sugar and flavourings. Continue blending for 30 more seconds.
  4. Remove pan from oven and pour in the batter.
  5. Return pan to oven and bake until pancake is puffy and well browned (20 to 25 minutes).
  6. If desired, dust pancake with ground nutmeg. Add desired garnish to top of pancake; fold over like a giant omelet.
  7. Cut in wedges and serve.

Be creative and garnish pancakes with a variety of your favourite sweet toppings … 
Hot spiced fruit
Fresh fruit and whipped cream
Sauteed apples and /or pears
Jam and so on

Posted on September 9, 2015 and filed under breakfast.

Banana-Pecan Pancakes with Maple-Honey Butter

From Cookbook: Tyler Florence's Real Kitchen.

I don't know a man, woman, or child who doesn't love a fluffy stack of pancakes. You may substitute anything for the pecans and banana: strawberries and almonds, blueberries and orange, honey and ricotta.

Posted on August 6, 2015 and filed under breakfast.

Joan River's Toast

From "Star Palate, Celebrity Cookbook for a Cure."

Posted on August 6, 2015 and filed under breakfast.

Down Home Pancakes

From "As You Like It Cookbook"

Posted on May 26, 2015 and filed under breakfast.