It’s our second healthy breakfast Friday! Last Friday’s breakfast was all sweet, but today we’re all about the sweet and savory combo breakfast. Do you have a preference of sweet breakfasts or savory breakfasts? I can never decide since I love them both so I love doing these combos, especially with toast. I’m not sure if you’ve seen them on Instagram over the last year, but there’s a new toast in town: sweet potato toast!

Slice a sweet potato into 1/3-inch thick slices before baking them until cooked and crispy. Then you’re ready to top them with whatever you want! One of the reasons these toasts are so great is that you can make a bunch of them ahead of time and then when you’re ready to eat them for breakfast you just reheat the sweet potato toasts in your toaster oven or toaster like regular toast. Genius!

I already knew I liked sweet potatoes for breakfast, but I love having them as toasts because it’s way more fun and there’s so much room for toppings. The savory sweet potato toast is topped with some spinach, a soft boiled egg and Trader Joe’s Everything but the Bagel seasoning. The yolk in the soft boiled egg is the perfect jammy texture and the seasoning adds just the right amount of salt and flavor.

I had never made soft boiled eggs before starting to make them for sweet potato toasts and now I’m hooked! If you’ve never made them before they’re actually very easy and similar to hard boiled eggs. You bring a pot of water to a boil then add the eggs in their shell for six and a half minutes. Carefully place them into an ice water bath for two minutes then peel and eat. Even better, you can make them up to three days ahead of time and just reheat them before eating; more details are in the notes section of the recipe.

Okay, on to the sweet toast! Have you ever had almond butter or peanut butter with sweet potato? If not, you are seriously missing out! Spread on some nut butter then top with strawberries, or your berry of choice. Yum! You can eat these toasts with a fork, but mine were crispy enough to pick them up, toppings and all, and eat them like a regular piece of toast. Enjoy and happy Friday, everyone!

Sweet and Savory Breakfast Sweet Potato Toasts

 

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Yield: 1 serving

Ingredients

• 1 sweet potato
• 1 egg
• Everything but the bagel seasoning, for topping
• ⅓ cup spinach or greens
• 1 tablespoon almond butter
• 3 strawberries, stems removed and cut in half

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
2. Cut off the ends of the sweet potato so that you can stand it up steadily. Carefully cut the sweet potato into ⅓-inch thick slices, which should get you roughly 6 “toasts.” Place on the baking sheet and bake for 30 minutes, flipping them halfway through.
3. To make the soft boiled egg, bring a small saucepan with enough water to cover an egg to a boil. Once boiling, add the egg in its shell and cook for 6 minutes and 30 seconds. While the egg is boiling, fill a medium bowl with ice and cold water. When the time is up on the egg, carefully remove it from the saucepan and place in the ice water for 2 minutes. After the 2 minutes, remove from the ice water, dry, gently peel and carefully cut in half. Sprinkle everything but the bagel seasoning over top.
4. When the toasts are out of the oven, place 4 of them on a plate. Save the other 2 for later (or eat all 6 now if you’re extra hungry!). Top 2 of them with the spinach and then place 1 half of the soft boiled egg on each spinach toast. For the other 2, divide the peanut butter between them and spread on top. Top with the halved strawberries.

Notes

Sweet potato toasts can be made ahead and then reheated in the toaster or toaster oven.
Soft boiled eggs will keep unpeeled in the fridge for 3 days. When ready to eat, reheat in boiling water for 1 minute then peel or peel then microwave for 15-20 seconds.

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Lauren Breakfast, Recipes 0 Comments

It’s the first Friday of 2019 and we’re celebrating with four new recipes! Here on Lemon & Mocha not only is this January all about healthy recipes, but every Friday is going to feature a healthy breakfast dish. My go-to breakfast is usually a Greek yogurt and some fruit, but it’s not the most filling breakfast and it definitely gets boring after a while. One of my favorite discoveries in 2018 was Birch Benders Protein Pancake Mix. This post is not sponsored; I just wanted to share a product I’ve been loving for a while now.

The mix is packed with 16 grams of protein per serving and every time I have this meal I stay full all the way until lunchtime. The pancakes are fluffy and the best part is you only need to add water to make them! After making them a few times and getting my little routine down, I can get my three pancakes on the table at the same time Matt is just sitting down with his coffee. I typically have them plain and top them with 88 Acres Dark Chocolate Sunflower Seed Butter and fresh berries, but I have been experimenting with the base mix so today I’m sharing my four favorite variations.

First up is pumpkin spice pancakes topped with spiced apples and vanilla yogurt. The apples gently cook down in a small skillet with some ground cinnamon and pumpkin pie spice and are done by the time the pancakes are ready.

Next up, we have lemon pancakes! I love lemon so it wasn’t long before I added some lemon zest and juice to this mix to bring out my favorite flavor, which also happens to be delicious with fresh berries.

Blueberry pancakes topped with warmed berries are one of my favorite variations. The berries get slightly cooked down with a little maple syrup and ground cinnamon. I put blueberries in my pancakes, but you could use any berry you prefer.

Last, but definitely not least, we have peanut butter chocolate pancakes. Look how fluffy these got! Don’t forget the drizzle of peanut butter and mini chocolate chips on these because it definitely makes them. Which one do you think you’ll try first?

I’ve found the best price for this pancake mix to be Amazon or Target, but you can also find them on the Birch Benders website, Whole Foods, Wegmans and probably lots of other grocery stores. If you don’t have the Birch Benders Protein Pancake Mix, you could always use the variations below as inspiration to experiment with your favorite pancake mix.

Extra Tips:

• Do not over-mix the batter. Over-mixing any pancake or waffle batter makes them lose their fluffiness.
• Do not put too much water in the batter. For each of the recipes below, the batter should be thick and scoop-able, not liquid and runny. If it’s too runny, add a little more mix and use less water next time.
• I use a 1/4 cup measuring cup to scoop out 1/2 cup of the pancake mix; it fits more easily into the bag of mix and then I have it ready to use for the water I need to add. I stir the batter with my regular sized Wilton batter spoon then use that same spoon to scoop it into the pan to cook them. Side note: I love the Wilton batter spoons for pancakes, cupcakes and muffins!
• I use a tablespoon of ground flaxseed meal in my pancakes because they add some omega-3s and fiber. If you want to skip the flaxseed meal, just add slightly less water.

Pumpkin Spice Pancakes with Spiced Apples

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• 1 apple, cored and small diced
• 1 teaspoon pumpkin pie spice, divided
• ½ teaspoon ground cinnamon
• ½ cup Birch Benders Protein Pancake Mix
• ⅓ cup pumpkin puree
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• ¼ cup nonfat vanilla yogurt

Directions

1. Spray a small skillet with coconut oil spray (or other oil spray of choice) and heat over medium-low heat. Once hot, add the diced apples. Sprinkle ½ teaspoon of the pumpkin pie spice and the ground cinnamon over top. Let cook until soft, about 6 minutes, stirring occasionally. Remove from the heat when done.
2. While the apples are cooking, prepare the pancakes. In a bowl, lightly mix together the remaining ½ teaspoon of pumpkin pie spice, the pancake mix, pumpkin puree, water and flaxseed meal. Make sure to add one tablespoon of the water last to make sure it needs it. The dough should not be runny, but instead thick.
3. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the vanilla yogurt and the apples.

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Lemon Pancakes

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup water
• 2 tablespoons lemon juice
• 1 tablespoon golden flaxseed meal
• Zest from ½ a lemon, plus more for topping
• Berries, for topping

Directions

1. In a bowl, lightly mix together the pancake mix, water, lemon juice, flaxseed meal and lemon zest. The dough should not be runny, but instead thick.
2. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the berries and more lemon zest, if desired.

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Blueberry Pancakes with Warmed Berries

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ¾ cup fresh berries
• ½ teaspoon pure maple syrup
• ¼ teaspoon ground cinnamon
• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• 3 tablespoons blueberries
• ¼ cup nonfat vanilla yogurt

Directions

1. Heat the fresh berries, maple syrup and cinnamon in a small saucepan over medium-low heat. Let cook until berries start to lightly burst, about 6 minutes, stirring occasionally. Remove from the heat when done.
2. While the berries are cooking, prepare the pancakes. In a bowl, lightly mix together the pancake mix, water and flaxseed meal. Make sure to add one tablespoon of the water last to make sure it needs it. The dough should not be runny, but instead thick.
3. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Place a tablespoon of blueberries on top of each pancake. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the vanilla yogurt and the cooked berries.

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Peanut Butter Chocolate Pancakes

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• 1 tablespoon cocoa powder
• 1 tablespoon peanut butter, plus more for topping
• Mini chocolate chips, for topping

Directions

1. In a bowl, lightly mix together the pancake mix, water, flaxseed meal, cocoa powder and peanut butter. The dough should not be runny, but instead thick.
2. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the mini chocolate chips and a drizzle of peanut butter.

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Lauren Breakfast, Recipes 4 Comments