Greek Yogurt Pancakes


These pancakes couldn't be more simple and easy to throw together. I had a big tub of greek yogurt I needed to use up and these pancakes came to mind. They puff up on the griddle then slightly flatten to produce an eggy, almost dutch baby type of texture and flavor. With slightly crispy edges and custard-like insides, this recipe is sure to become one of your favorites too! 

Greek Yogurt Pancakes (serves 2)
Recipe adapted from Pioneer Woman

Ingredients:
1 large egg
1/2 teaspoon vanilla
3.5 tablespoons flour (or 3 tablespoons plus 1 1/2 teaspoons)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 cup greek yogurt
butter for the griddle
warm maple syrup
seasonal fresh fruit

Directions:
Beat egg and vanilla together in a small bowl. In a separate, medium-sized bowl, add flour, sugar, baking soda, and salt then mix to combine. 
Add egg mixture and greek yogurt and stir until batter just comes together(it will be thick!). Heat a non-stick griddle pan on medium heat and grease with a bit of butter. 
Cook until golden brown on both sides and cooked through. Serve with maple syrup and fresh, seasonal fruit.

Chocolate-Almond Overnight Oats with Fresh Berries


While not the healthiest sugar-wise, I've always had a soft spot for chocolate almond milk. It's just richer than regular old chocolate syrup in dairy milk. I love the chocolate-berry combination and this recipe feels like dessert to me. I'm all about dessert for breakfast so let's do this!

Chocolate-Almond Overnight Oats (serves 1)
Recipe:
1/2 cup Chocolate Almond Milk
1/3 cup Oats (I like to use Trader Joe's Ancient Grain & Super Seed Oatmeal since it has lots of yummy-add ins)
Pinch of Salt
Fresh Fruit
Toasted Almond Slivers

Directions: Add oats and chocolate almond milk to a bowl with salt. Stir to combine and let sit in the fridge overnight(or at least 3 hours). Serve with fresh fruit and toasted almonds.

Homemade English Muffins




Making your own bread is easier than you might think. If you have a stand mixer with a dough hook attachment, you're golden for these babies. Get ready for super soft interiors, perfectly crispy exteriors, and 100% deliciousness. There's no comparison with their grocery store counterparts. 


Recipe:
4 cups white bread flour
1 1/2 teaspoons instant yeast (I get jars of yeast but this would equate to 1.5 packets of yeast)
2 teaspoons kosher salt
1 1/3 cup warm water (I microwaved room temp water for 1 minute)
1 1/2 teaspoons vegetable oil
semolina flour for dusting(I have this on hand to make fresh pasta) 

Directions:
Using a stand mixer set with a dough hook attachment, add flour, yeast, salt, and water. Mix on low until flour is wet. Add oil then continue to mix on medium-low speed for about 10 minutes until you have a smooth looking dough(no lumps!). 

Shape the dough into a smooth ball then place into a lightly greased bowl. Lightly cover the dough ball with oil so it doesn't dry out. Cover with plastic wrap and let rise until doubled in size(about 1 hour depending on how warm your kitchen is). 

After the first rise, tip the dough out onto a clean surface. Divide dough into 8 equal pieces, shaping each into a round(I use the claw method). Dust a sheet pan lined with a tea towel with a bit of flour and a small handful of semolina flour. Press your dough balls into frisbee shapes then top with additional semolina flour. Cover your dough balls with plastic wrap and let rise until doubled again. 

Heat a heavy-bottomed(cast iron is great here) skillet on medium low. Cook your muffins 5 minutes per side, checking frequently to make sure they do not get too much color. You will need to flip several times. Let cool for at least 10 minutes. Store in an airtight container for up to 3 days. Slice, toast, and enjoy!


Light & Fluffy Banana Pancakes with Mango Flower


Banana Pancake Recipe - I opted to go without the coconut syrup and added a mango flower instead. :)


Peanut butter granola




Recipe: 
2 cups Bob's Red Mill Honey-Oat Granola (or you could just use whole oats, this is just what I had)
1/4 cup peanut butter 
2 tablespoons honey
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch of salt
add-ins like almonds, whole peanuts, and/or coconut to taste

Directions: Preheat oven to 325 degrees Fahrenheit. Heat peanut butter and honey in the microwave until runny(about 30 seconds). Toss with granola and salt until coated evenly. 
Spread granola on baking sheet and add your additions(I did all three). Bake for 15-20 minutes or until it's slightly golden, turning granola half-way through cooking.
Store in an airtight container for up to 2 weeks. 




Weekday Granola Bowl with yogurt, toasted almonds, coconut, blueberries, & mango



Scrambled Eggs on Toast with Avocado Rose



Pillowy Doughnuts with Raspberry Glaze






Raspberry Glaze:
1/2 cup fresh or frozen raspberries(pureed then strained to remove seeds)
1 1/2 cups powdered sugar(approx)
Directions: Combine two ingredients until you have a completely smooth icing to your desired consistency. 
*You could make this glaze with any berry. Strawberries, blueberries, & black berries would all be wonderful! 

Simple and buttery egg in the hole

Coconut pound cake a la Martha Stewart




Weekday breakfast: oatmeal with pistachio butter, fresh fruit, & sliced almonds


Mom's breakfast burritos

Blueberry chia seed pudding with Greek yogurt swirl

Chia seed  pudding can be made with nearly any liquid. Just use 1/4 cup chia seeds to 1 cup liquid and let sit for at least 3 hours to thicken. I threw 1/2 a cup of fresh blueberries into a small saucepan with a tablespoon of sugar and a tablespoon of water. Cook until blueberries burst and add to chia seeds. I topped that off with another 2/3 cup of almond milk and let it set. Top with greek yogurt and fresh fruit to serve.

Kiwi breakfast platter(for 2)