Hi guys, this is my final blog post for breakfast week. I said at the beginning in my Vanilla Yogurt Pancakes post that I would post a two week study of my breakfast habits, and here they are. I will link to any necessary recipes in case you are curious. Here it is!
Day 1 (Monday): 2 banana pancakes with maple syrup and a glass of water. Get the recipe.
Day 2 (Tuesday): A zucchini/courgette muffin, a bowl of cornflakes and a glass of orange juice. Unfortunately I didn’t have a recipe for the courgette muffin, but you can replicate this breakfast with your own courgette muffin recipe.
Day 3 (Wednesday): A bowl of hot Cinnamon Raisin porridge and milk on the side. Click here for the recipe.
Day 4 (Thursday): 3 pancakes with icing sugar and maple syrup. A glass of orange juice. Recipe here.
Day 5 (Friday): 3 pancakes (made with the same batter as the previous day) and maple syrup. Orange juice.
Day 6 (Saturday): A jar of peach and summer berry overnight oats. Get the recipe.
Day 7 (Sunday): 2 slices of french toast with maple syrup. A glass of milk. Link here.
Day 8 (Monday): A bowl of Special K, some cherry yogurt, and water on the side. No recipe needed!
Day 9 (Tuesday): A plain bagel with peanut butter and raspberry jam. Also a glass of milk.
Day 10 (Wednesday): A bowl of plain porridge and a glass of milk. Click here for the recipe.
Day 11 (Thursday): A bowl of Triple Apricot Porridge with some water. Day 12 (Friday): A bowl of Curiously Cinnamon cereal and a glass of milk.
Day 12 (Friday): A bowl of Curiously Cinnamon cereal, some cherry yogurt and water.
Day 13 (Saturday): A bowl of Curiously Cinnamon cereal and a glass of milk.
Day 14 (Sunday): 3 of my Plain Pancakes with maple syrup and strawberries. A glass of orange juice. Get the recipe.
Thanks so much for reading, and happy happy Wholechefteen Breakfast Week. You know what to do, details on the about page.
Rogers and Out,
❤ Natalie
Okay, so I know I mentioned one of these before, but I just wanted to share my photo of this, as well as highlight the fact that it is pure genius. Pure genius. And this other recipe, which is just all of my favourite things.
Recipe 1: Bethany Mota’s Cinnamon Apple Dip
Delicious goodness… All I have to say. Link here.
2. Apricot Benedict
Just the apricot would have been perfect, but the peanut butter sauce just 100 percent better. Get the recipe.
Thanks for reading my final post for Breakfast week! ❤ you all! Like, comment and share, details on the about page.
Rogers and out,
❤ Natalie
Recently, with all of the porridge and things that I’ve been making, I’ve been craving some jam. In a yogurt parfait. Unfortunately, jams and jellies are loaded with refined sugar, as well as the natural sugars in the fruit.
I asked my mum how she makes compote, and she said that all you needed to do was to half fill a pan with fruit and then add three tablespoons of orange juice. I have tried her compote and I can honestly say that it is the most delicious fresh tasting preserve I’ve ever had. You can cater the flavour to your tastes by using different fruits; for example, if you want a very sweet compote use things like strawberries and peaches, and if you like it tart, use things like blackberries, redcurrant and rhubarb. The compote can be stirred in to yogurt, used in a parfait, or be used as a topping for ice cream or porridge.
The next thing on my list for the ultimate yogurt parfait was some nice plain greek yogurt, which is very bland and not sweet at all, but can be sweetened with the granola and compote. I like just the plain Tesco greek yogurt, sweetened with runny honey. Arla Skyr is quite good as well, and makes for a much thicker consistency in your parfait. Greek yogurt is a must, and is usually easier to find plain than regular yogurt.
The final ingredient in my parfait is “crunchies” which is basically just granola, nuts, crumbled biscuits or something like that. I found a really great guide to making granola here. You just need oats, nuts, sweetener, and oil. Other add-ins are optional. Just make a huge batch, and add separate extras for separate jars of the stuff. For example, you could have: 1 jar with chocolate chips and sunflower seeds, 1 jar with chopped dried apricot and dried cranberries, and 1 jar with chopped dried figs and 
coconut.
The only thing left to do is assemble. It goes like this; fruit; yogurt; crunchies. You can layer it as many times as you like for the perfect Instagram pic. Enjoy!
Thanks for reading, like, comment and reblog. Details on the about page.
Rogers and out,
❤ Natalie
Hey everyone! For today’s breakfast post, I decided to post a recipe for this porridge I made earlier, just because it is actually sooooooooooo yummy. Not diet food. Probably has around 100000000 calories. Just kidding, but it is very sugary. Here it is.
Triple Apricot Porridge
Makes 1 serving
INGREDIENTS:
- 2 handfuls of rolled oats
- 2 times the amount of milk as rolled oats
- 1 tbsp packed light brown sugar
- 4 dried apricots
- 1 fresh apricot
- 3 tbsp apricot jam
- 1 tbsp honey/golden syrup
- 1 handful of desiccated coconut
- 1 pinch of salt
- Plenty of Demerara sugar, to serve
- Put the oats, milk, sugar, coconut and salt in a small pot.
- Add the honey or golden syrup. Chop the dried apricots into around 3 thin strips per apricot. Add to the pot as well before turning on the heat.
- Cook on medium/high heat for around 15 minutes, stirring gently the whole time. When the porridge reaches the right consistency take off of the heat. This step may take longer/shorter depending on the model and make of your stove.
- Put the cooked porridge into a bowl or mug, and spoon 1 tsp of Demerara on to the porridge. You may need more while eating, so keep the sugar on hand.
- Chop the fresh apricot, spoon the apricot jam on top of the sugar and top with the sliced fresh apricot. You could add your favourite toasted nuts or seeds, or some toasted coconut.
Thanks for reading, like, comment or reblog. Details on the about page.
Rogers and out,
❤ Natalie
Okay, so, I don’t know if you’ve noticed but there’s a thing where people put smoothies in bowls and decorate them with fruit and granola. Why? Most people in the UK have never heard of this; it is mainly a thing in western USA, but there is a reason for this. IT’S BLOODY FREEZING IN THE UK! Yes, it’s true. Even in summer. I know, it’s a travesty, but we just have to put up with it, and cannot eat smoothies out of bowls in the cold grey mornings. These are basically just porridge with toppings! Voila?
1. Cinnamon Bun Oatmeal
Get the recipe at motherthyme.com.
2. Coconut Berry Breakfast Bowl
I found the recipe at Contentedness Cooking via Yummly.
3. Peach and Buckwheat Bowl
Recipe from Noshed via Yummly.
4. Warming Breakfast Porridge
Recipe from The Unprocessed Pantry via Yummly.
5. Breakfast Oats with Strawberry Chia Jam and Coconut Whipped Cream
Recipe from Cookie & Kate.
6. Oatmeal Cookie Dough Breakfast Bake
Get the recipe at Running With Spoons.
7. Coconut Oats with Brown Sugar Bananas
Get the recipe at Amuse Your Bouche.
Thanks for reading: like; comment or reblog for more recipes. Details on the About page.
Rogers and out,
❤ Natalie
P.S. Sorry I posted this a day late! :3
Hey everyone! I’m back on board with the Tuesday Chef thing, and this week I will be giving you 2 very simple egg breakfast recipes that I use constantly. Just with eggs and some other stuff. Here they are.
Scrambled Eggs
I know you all probably have your own recipe of scrambled eggs, but this is mine. Add the milk for a bit more of the end product. You know, if you’re hungry.
Makes one serving
INGREDIENTS:
- 2 eggs
- Pinch of salt
- Pinch of ground black pepper
- (Optional) 25 ml of milk
- 1-2 slices of your preferred bread
- A small pat of butter
- Whisk everything excluding the bread and butter in a mug/cup/small bowl. Put a small pot on the stove and turn on the heat.
- Put the butter in the pot and melt. While the butter is melting, put the bread in the toaster. Put the eggs in the pot and stir continuously until there is no liquid left. Serve with the eggs on top of the toast.
Egg in a Pepper
This is just a fried egg cooked inside a pepper slice. Genius way to trick yourself into eating pepper. Not that you wouldn’t anyway, hahaha…
Makes 1 egg
INGREDIENTS:
- 1 egg
- A bell pepper, any colour
- Sunflower seed oil
- Take your bell pepper, and chop the ends (with the stalk and that) off. Cut and scoop out the middle part (with the seeds) and cut a ring of bell pepper off of your remaining pepper.
- Squirt some sunflower seed oil into a medium sized pan. Put on the stovetop to avoid egg spillages when moving.
- Place the bell pepper in the middle of the pan. Crack your egg into it, turn on the heat and cook for about 5 minutes. Serve with some fried potatoes and a glass of orange juice.
I hope you like my recipes, follow, like and comment for more. Details on the about page.
Rogers and out,
❤ Natalie
Hi, it’s me again for the second daily post for breakfast week. Today I will be giving you some of my favourite variations on the standard porridge recipe.
Before I begin with the variations, here is your standard porridge recipe. Some ingredients are substituted in some of the other ideas, so be sure to be careful about measurements. Here’s the recipe.
Cinnamon Raisin Porridge
To make this comforting bowl of goodness, just add 1 tsp of cinnamon and a handful of raisins to the mixture before turning on the pan.
Cranberry Spice Oatmeal
For this recipe, use milk instead of water, and add: 1/4 tsp of allspice, orange zest to taste and 25g dried cranberries. Cook as usual. Serve with some cranberry sauce and plenty of brown sugar. Recipe inspired by Shake Up Your Wake-up.
Chocolate Coconut Oatmeal
Use milk instead of water for this mixture, and add 20g shredded coconut and 20g chocolate chips to the mix before cooking. Don’t worry if the chips melt; it will give your oatmeal a nice chocolatey hint. Eat with golden syrup or honey.
Raspberry Ripple Porridge
Cook my mixture (referenced above) as normal. After taking the porridge off of the heat, stir in some raspberries until they begin to break down and ooze juices. Serve with honey and more fresh raspberries.
Simple Almond Topping
Make porridge, simply stir 3 tsp runny honey into the porridge after taking off of the heat, and top with toasted flaked almonds and more honey.
Thank you for reading, details on the about page. Please like, comment or reblog. Thank you!
Rogers and out
❤ Natalie
As you can probably guess by the title, I just thought of some more pancake ideas. Here they are.
Crunchy Pancakes
For these just mix however many bran flakes or corn flakes you like into the batter from my previous post How I Make Pancakes which includes some of my other suggestions. I recommend about 50g. Cook as normal.
Whole Wheat Chocolate Chip Pancakes
To make these omit half of the flour and replace with rolled oats. Before flipping sprinkle each pancake with chocolate chips. Eat with maple syrup or lemon juice and icing sugar.
Raisin Yoghurt Spice Pancakes
These delicious concoctions involve adding 1/2 tsp of allspice, ginger, cinnamon and ground cardamom to my Vanilla Yogurt Pancake Batter, and adding raisins before flipping.
Lemon Yoghurt Pancakes
Add half a grated lemon to my vanilla yogurt pancake batter.
Greek Influenced Crêpes
Omit the baking powder from my original pancake batter and layer on the pan thinly when cooking. The crêpes should be thin and large. To serve, add some chopped dried figs, unsweetened plain greek yogurt, and plenty of honey to each crêpe before rolling up as you would a tortilla for a wrap, without tucking in the end so that they are open at each end and oozing yogurt and honey. Enjoy!
Apple Raspberry Crumble Pancakes
Everyone in Britain should know about this homey treat of cooked fruit and sugar topped with a crumbly biscuit-like crust. Everyone who loves pancakes should know about this breakfast alternative. While making my yogurt pancake batter, replace 1/3 to 1/2 of the yogurt with berry yogurt. I like Cherry and Raspberry with chunky bits. Cook a sliced apple in butter with 3 sticks of cinnamon if possible. Cook the pancakes in the same pan after removing the apples and cinnamon. Before flipping each pancake add some apple. Eat with some cream and honey.
Chocolate Chip Pudding Pancakes
Just replace the Vanilla Extract in my Vanilla Yogurt Pancake Batter with the same amount of Cocoa Powder and add chocolate chips to each pancake before flipping. Eat with whatever sweet toppings you like!
Strawberry Valentine’s Day Pancakes
Replace the yogurt in my Vanilla Pancake batter with strawberry yogurt. When pouring the batter in to the pan/skillet place a heart shaped cookie cutter on the butter-greased pan and fill with pancake batter.
Peaches and Cream Crêpes/Pancakes
Just make crêpes like I described earlier on in this post and fill them with whipped cream and sliced peaches. For a pancake alternative, add thinly sliced peaches before flipping pancakes made with my yoghurt batter. Serve with whipped cream.
Chinese Spring Onion Pancakes
Not technically a breakfast, but I couldn’t miss these out. Just add thinly sliced spring onions to my regular pancake batter before flipping. Eat with oriental crispy duck, thinly sliced cucumber and plum hoisin sauce. Fold as you would a wrap.
Zucchini/Courgette Muffin Pancakes
A springtime favourite in pancake form. Add 1/2 tsp each of cinnamon, nutmeg and allspice to my normal pancake batter. Add shredded courgette/zucchini before flipping.
Lime Ginger Pancakes
Add the juice of half a lime and 1/2 tsp of ground ginger to my regular batter. (Optional) Add some candied ginger or lime zest before flipping each pancake.
Birthday Cake Pancakes
Suitable for all. I would accept these as my birthday present. Add 1/2 tsp of almond extract to the batter. Sprinkle on some rainbow sprinkles before flipping.
Orange Juice Pancakes
Replace half of the milk with orange juice while making my regular batter. Whether you want it with or without bits is up to you. Add orange zest before flipping.
Cookie Dough Pancakes
Not actually cookie dough. Add 1 tbsp of peanut butter, 1/2 tsp Vanilla extract, 1 tbsp packed light brown sugar and 1/2 a tsp of almond extract to my vanilla yogurt batter. Whisk. Sprinkle on chocolate chips before flipping each pancake.
Cranberry Orange Pancakes
Replace half of the milk with any orange juice. Add cranberries before flipping.
Mint Chocolate Chip Pancakes
Replace the Vanilla Extract in my Vanilla Yoghurt Pancake Batter with Peppermint Extract. Add chocolate chips before flipping.
Tropical Pancakes
Mix 4 tbsp of shredded coconut into my regular pancake batter. Add chopped dried pineapple and mango before flipping.
Winter Warmer Pancakes
Instead of milk, use milky tea for my regular pancake batter. Add 1 tsp cloves, cinnamon and allspice. Before flipping add raisins.
Like, comment or reblog. Details on the about page.
Rogers and out,
❤ Natalie
Hey everyone! I decided that since I am obsessed with breakfast, this week I will post a breakfast recipe every day, and at the end of the week post a survey of my breakfast from the past two weeks. This is my submission for Sunday! These yoghurt pancakes make less than my regular pancake batter but they make for a thick, american style pancake. Here’s the recipe.
Vanilla Yogurt Pancakes.
Makes around 6
INGREDIENTS:
- Half a cup of flour
- A cup of plain yogurt (By cup I mean just any cup you have; just use the same one for the flour and yogurt.)
- 1 egg
- 1/2 tsp of Baking Powder
- 1/2 tsp Vanilla Extract.
- Mix all the ingredients in a medium/small sized bowl. Whisk until no lumps are visible.
- Melt a small pat of butter in a large non-stick pan or skillet. Spoon the batter into circles on the pan/skillet and let cook for 1/2 minutes before flipping over to the other side to cook on that side.
I like to eat these with maple syrup, but honey or golden syrup are good substitutes.
Rogers and out,
❤ Natalie
Hey guys, it’s finally me again! I know that, if you are reading this, my blog is not popular. Recent readers: 0. But who cares? :D- I am just doing this as a log of my recipes, and a place to vent about things that p*ss me off. Sorry about that. This is my recipe for pancakes, the classic favourite for breakfast. Omit the baking powder for less risen, ‘European Style’ crêpes. Just pour them into bigger circles and hope that you can flip them. On second thoughts, just make miniature crêpes. It’s easier. I also included some variations on the basic batter.
Classic Pancakes.
Makes around 10
INGREDIENTS:
- 1 cup of flour
- 1 cup of milk (By cup I mean just any size of regular cup; it should be okay if you use the same cup for the flour and the milk.)
- 1 egg (any size)
- 1/2 a tsp of Baking Powder
- Put all the ingredients in a medium/large mixing bowl. Mix together with a fork or a whisk to eliminate most flour lumps.
- Heat up a large non-stick pan or a skillet on the stove-top. Add a small pat of butter and just melt in the pan/skillet.
- Spoon the pancake batter onto the pan in circles. This should be about 4 spoonfuls of batter. You should be able to cook 2 at a time. Cook gently on medium/low heat for 1 or 2 minutes, and then flip over and press down with flipping tool. Take off of pan and serve on plate with whatever toppings you desire.
- You can either store the batter in the fridge (with cling film over the bowl) or you can proceed to cook the rest of the pancakes in the same way.
Variations
I have a few variations that I use regularly for my pancakes, some oftener then others. Here they are. Feel free to use your preferred pancake batter for any of them.
Strawberry Vanilla
For this variation you add 1 tsp of vanilla extract to the batter, and begin to cook as normal. Before flipping the pancakes sprinkle on a small handful of chopped strawberries. Voila! Serve with honey and fresh strawberries.
Blueberry Maple
To make these classic pancakes add 1 tbsp of maple syrup to the batter while whisking. Add some blueberries to the pancakes before flipping, like you do with the strawberries. I like to eat these with icing sugar or maple syrup.
Banana Cinnamon
This variation is an original and gluten free take on the pancake. It’s taste is not for everyone, but if you enjoy banana bread, you’ll probably love it! The batter must be made differently, so don’t make the batter I described in my original recipe. Mash up one banana until it has absolutely no lumps. Whisk up with an egg and a tsp of cinnamon. Cook as normal. Eat with whatever sweet topping you desire.
Apple Pie
For these comforting treats, add 1 tsp of nutmeg, 1 tsp of allspice and 1 tsp of cinnamon. Before making the pancakes cook 2 sliced apples in melted butter with 3 cinnamon sticks if available. Cook the pancakes in the same pan for a lovely extra kick of cinnamon. Incorporate the apples as previously described. (Add to pancakes before flipping.) Eat with maple syrup.
Very Berry
This version requires slightly more work, but is definitely worth it. To make add 3 tbsp of blueberry, cherry, raspberry or strawberry yoghurt to the batter. Squish 8 raspberries and mix with batter as well as the yoghurt. Add blueberries in the same way as the Blueberry Maple variation. I don’t think these need much sweetener or syrup, but golden syrup or icing sugar is fine.
PB & J
A breakfast take on the timeless combo, this recipe requires you to mix 3 tbsp of peanut butter into the batter, and when adding the batter to the pan, spoon on as normal, put a spoonful of jam into the centre of the pancake, flatten if possible and add more batter on top. Flip as normal and serve with maple syrup.
Nutella
Nutella, everyone’s favourite, in pancake form. It makes it easier if you heat some Nutella in the microwave first. Then just add the batter to the pan as normal and then put a glob of Nutella on, flatten and add more batter on top. Serve with whatever you want!
I hope I catered to each of your tastes and that you enjoy your pancakes while you can; summer doesn’t last forever. Details on the about page. Like, comment or reblog.
Rogers and out,
❤ Natalie
wholechefteen 