Breakfast Recipes
10 min - Easy Recipe - 10pcs
Oats & Banana Pancakes
Ingredients
100gr Oats.
120gr Banana, Peeled.
120gr Strained Yoghurt.
1 Medium Egg.
40gr Honey.
1 tsp Cinnamon.
1 tsp Vanilla Extract.
1 tsp Baking Powder.
3 tsp Olive Oil, For The Pan.
For Serving
Banana, Sliced.
Blueberries.
Honey.
Nutritional Table
Per Serving
Calories: 101 (kcal) 5%
Fats: 3.9 (g) 6%
Saturated Fats: 1.1 (g) 6%
Carbs: 13 (g) 5%
Sugar: 5.9 (g) 7%
Protein: 3.2 (g) 6%
Fiber: 1.1 (g) 4%
Sodium: 0.16 (g) 3%
Per 100grams
Calories: 217 (kcal) 11%
Fats: 8.3 (g) 12%
Saturated Fats: 2.3 (g) 12%
Carbs: 27 (g) 10%
Sugar: 13 (g) 14%
Protein: 7 (g) 14%
Fiber: 2.3 (g) 9%
Sodium: 0.35 (g) 6%
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
Let’s Get Cooking!
Put the oats in a chopping blender and blend them till they become like flour.
Add the banana, yoghurt, egg, honey, cinnamon, vanilla extract, and baking powder, and beat them until homogenized.
Place a non-stick frying pan over medium heat and allow it to heat up well.
Add 1 tsp of olive oil and then add 3 heaping tbsp of the pancake batter, leaving some space between them ass they will spread during cooking.
Check their edges and flip them over with a spatula when the pancakes are caramelized on one side (you will understand it when they easily come off the bottom of the pan). Cook them for 2-3 minutes on each side.
Transfer the cooked pancakes to a plate.
Wipe the pan clean with a paper towel to prevent the next batch of pancakes from burning.
Add 1 tsp of olive oil to the pan and follow the same process for the whole pancake batter.
Stack one pancake on top of the other, serve them with banana slices and blueberries, and drizzle them with honey.
Breakfast Recipes
20 min - Easy Recipe - 4 pcs
Dirty Tuna
Ingredients
320gr smoked tuna, canned
500gr cabbage
2 carrots
50gr sesame
2 spring onions
200gr strained yogurt
100gr homemade mayonnaise
1 tablespoon mustard, soft
5-7 tablespoons olive oil
1 teaspoon honey
1 tablespoon dill, finely chopped
For Serving
lime zest, of 1 lime
oregano leaves
4 sandwich buns
Salt & Pepper
2-3 tablespoons olive oil
Nutritional Table
Per Serving
Calories: 1092 (kcal) 55%
Fats: 65 (g) 93%
Saturated Fats: 11 (g) 55%
Carbs: 82 (g) 32%
Sugar: 18 (g) 20%
Protein: 40 (g) 80%
Fiber: 12 (g) 48%
Sodium: 3.4 (g) 57%
Per 100grams
Calories: 209 (kcal) 10%
Fats: 12 (g) 17%
Saturated Fats: 2.1 (g) 11%
Carbs: 16 (g) 6%
Sugar: 3.5 (g) 4%
Protein: 7.6 (g) 15%
Fiber: 2.4 (g) 10%
Sodium: 0.66 (g) 11%
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
Let’s Get Cooking!
Place a frying pan over medium heat and add the sesame seeds.
Bake for 3-4 minutes until toasted, and remove the pan from the heat.
Cut each bun crosswise in half without separating the bottom and the top.
Place a grill pan over high heat and place the buns.
Drizzle with the olive oil and bake for about 1 1/2 minutes on each side until lightly browned.
Remove from the heat and set aside.
Place a sieve in a bowl, add the tuna, drain it, and set the oil aside.
Finely chop the spring onions and add them to a bowl.
Grate the carrots into the bowl on the long side of the grater with the thick blades.
Finely chop the cabbage and add it as well.
Add the yogurt, mayonnaise, mustard, honey, dill, lemon juice, the sesame seeds and mix with a spoon.
Open the buns, divide the salad and the tuna, and optionally pour a little olive oil on top.
Serve with oregano leaves, Salt & Pepper, and lime zest.
* The nutritional table and nutritional symbols refer to the basic recipe and not the serving suggestions, and have been calculated according to the maximum number of servings.