Breakfast rotation

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I have been eating the same thing (nut butter & jam) on repeat so I decided on one of my days off last week to do something special.

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Pancakes!

These are gluten free but not vegan (I used an egg to bind them).  They turned out lovely and I’m sorry to say I didn’t follow a recipe at all, nor did I write down what I did as I made the batter.

Here’s what I can tell you.  The flours I used were brown rice & almond.  I used lucuma powder as a sweetener.  And I basically added almond milk until the texture was right.  Plus an egg, salt, and baking powder.

I didn’t add the blueberries until after pouring the batter into the pan.  I added a few to each and waited patiently while my stack grew and grew.

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Oddly enough I didn’t use a fat/oil in the batter (atypical for me since I’ve been eating a pretty high fat diet lately).  However, I did use ghee instead of oil/cooking spray in the pan.

I’ve never tried ghee before and thought it could be worth testing out on my gut.  I’m trying to eat things without ingredients lists…or at least with very short ones (meaning I’d use coconut oil over Earth Balance).  Ghee is supposedly tolerated well by those with dairy issues and since goat cheese has been going so well I figured I may as well give ghee a shot too.  An expensive trial to be sure!

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I added a little bit on top too, but not much since they were so good they didn’t need anything added.  No maple syrup.  Nada.

Yummmm.

I had seconds and then tupperwared the rest up for easy breakfasts throughout the week the next day.

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I wish I had the patience to make a million of them.  I thought 12 was being pretty generous since Kyle wasn’t home and they were all for me.  But alas, I managed to snack on enough of them over the course of the day, leaving me one more breakfast’s worth.

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Still nice to have something special and yummy already prepared. :)

Topped with peanut butter post photo.  Because peanut butter is delicious.  Now I’m back to the overnight oats.  Going on day 3 and I’m not sick of them yet!

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It’s a tasty rotation…I wonder what’s next, eggs or nut butter & jam sammies?

Feel free to share your current breakfast phase!

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P’s into carrots.  :)

 

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34 thoughts on “Breakfast rotation

  1. Becky

    Completely stuck on overnight night oats. Oats + vanilla coconut milk (the only time vanilla milk is acceptable imo) + entire fresh peach cut up. Summer goodness in a bowl. If I was a fruit I would be a peach. Or a nectarine. I love stone fruit, lol!

    Reply
  2. Lori

    Fruit free muesli every single day – I am so boring :)

    I see P still loves his rings- was lovely to see your post.

    Cheers
    Lori x

    Reply
  3. Hannah @ CleanEatingVeggieGirl

    I just tried overnight oats for the first time this weekend and I am LOVING them!! And those pancakes look fantastic. I made banana bread pancakes last night for dinner and they were soooo good. Do pancakes reheat well? Maybe next time I will have to make a larger batch.

    Reply
  4. josée

    so, i suppose ghee worked out well with you? you are lactose intollerante, aren’t you. good to know for me. have you ever tried to make ghee yourself? it is possible..

    Reply
    1. Elise Post author

      It’s still too soon for me to determine for sure because thus far I’ve only cooked with it and had a tiny amount. We will see…

      Reply
  5. Beth

    would love the recipe, if you have time. Estimates would be okay, too. Let us know how you did with ghee as I am considering trying it too. Never heard of lucuma sweetener. Did you find that at Whole Foods? Is it low fodmap?

    You had the two fried eggs with the pancakes? Yummy.

    How do you make overnight oats?

    Sorry so many questions!

    Reply
  6. BroccoliHut

    Pancakes sound so great right now, particularly because I have no means of making them for at least a week (pots and pans are packed up!).
    My go to breakfast these days is eggs + strawberries + Ezekiel toast.

    Reply
  7. Aimee

    I have organic greek yogurt with nature’s path sunrise crunchy vanilla cereal topped with frozen fruit (mango, blueberries, & strawberries) for breakfast every morning. I literally crave it as soon as I wake up. It’s a food rut, for sure, but I love it!

    Reply
  8. Kinsey

    My current breakfast is oatmeal with peanut butter and almond milk and some Earl Grey tea with almond milk. It’s boring, but I like having something that I love to rely on, especially when I make inventive meals for the rest of the day.

    Reply
  9. Crystal

    I have been on a serious egg kick lately. All I want is toast with eggs, or veggie quiche, or eggs with an english muffin or eggs over rice or eggs and polenta. I love oatmeal but nothing fills me up in the morning like eggs!

    Reply
  10. Melissa

    Yum, I love how those pancakes look! They are the ideal size. I’ve been loving yogurt and cereal bowls for breakfast! Each day, I change up my yogurt and type of cereal to add some variety and change!

    Reply
  11. Ashley @ My Food N Fitness Diaries

    I totally go in breakfast phases. Currently it’s Cookie Dough Cereal (oats + protein powder + PB + cinnamon all mashed together and topped with almond milk and fruit). My phases usually last a couple months and then it’s on to something else. ;)

    Reply
  12. Sami

    Thanks to you, I’m addicted to sweet potato pancakes! :) I’ve literally eaten them every single morning since you posted them… and surprisingly, I’m not orange yet! Haha. I’ve been making them in bulk & freezing them so I don’t keep having to do it every morning :D I have two pancakes + a green smoothie. Does the trick every time! If it’s not broke, why fix it, right?
    xo.

    PS… at first, I thought your last line said, “P’s and carrots” :D

    Reply
    1. Beth

      Sami, can you share the recipe, along with what you are topping it with, if anything? How many servings will the posted recipe make? I need a new breakfast, so this post is perfect for me! Thanks the ideas everyone! Loving them. Great topic, Elise!

      Reply
  13. Kay

    P looks justt like youu!!
    I’m always and forever on oatmeal for breakfast. Sometimes I’ll have blended frozen bananas but I always go back to oatmeal

    Reply
  14. Tracy

    I’m stuck on a smoothie made with butternut squash, banana, spinach, almond milk and raw cacao powder topped with fresh berries, cacao nibs and coconut. Seriously stuck. I think it’s been at least a month now! So delicious though!

    Reply
  15. Angie @ Pint of Goals

    I’ve also been falling back on peanut butter (from Trader Joe’s -love that stuff!) on toast with a piece of fruit. However, this morning I tapped into the sweet potato muffins I baked a couple months ago in anticipation of my baby’s arrival (she’s four weeks now).

    Reply
  16. lani

    I meant to write a comment to say I was happy to see you had posted again, but I think it didn’t post. Doh. Just wanted to say I am so glad all is well in Davis and LA misses you. Little P is so cute!

    Reply
  17. Holly Hewitt

    I’ve been making chia almond flour pumpkin pancakes with peanut butter on top.

    1 tablespoon slivered almond and chia seed in coffee grinder
    1 tablespoon canned pumpkin
    egg
    pinch baking powder
    pinch salt
    tsp maple syrup
    cinnamon
    enough almond milk to make a thick batter

    cook pancakes on a hot griddle top with peanut butter

    Reply
  18. chilled onions

    currently I am experimenting with my breakfasts and seeing what effect it has on me. Today had only fruit, but then it is so hot its difficult to have anything else.
    Usually i have porridge or home made granola during the week and omelet at weekends:)

    Reply
  19. Shawnna

    It has been so hot here! We have been doing overnight oats with bananas. Then in the morning, we stir in peanut butter and a few chocolate chips. My 7 year old loves it!

    Reply
  20. Ttrockwood

    The ghee is basically the milk solids left after making clarified butter- tred carefully trying it- my lactose intolerant tummy did not respond well. (Indian vegetarian meal out, probably had a lot in the dish i was just unaware of)
    I am in the middle of a neverending breakfast rut yet still loving it:
    A thick dark cup of coffee from my stovetop espresso maker with a splash of coconut creamer first thing.
    Chia pudding made with vanilla almond milk and a handful (1/4c?) raw old fashioned oats or quinoa flakes. Sometimes a gob of almond butter in there, always a pinch of salt.
    I add blueberries/whatever berry is on sale and a big handful or two of original puffins cereal for some crunch.

    Reply
    1. Elise Post author

      im not sure thats right…i think ghee has the milk solids removed. including (almost all of) the lactose and casein portion.
      in any event, i havent tried it since using it to cook so i still cant be sure how i react. or if i react. we will see…

      Reply
    1. Jessica

      Blueberry pancakes are cooking! Yay :-) BTW I noticed that you wrote that P is into carrots… Does this mean that you have started solids?? Keen to hear more if so :-)

      Reply
      1. Elise Post author

        yup! we “started” solids (but not really…).

        just kinda exposing him to food so he can learn about it and play with it. hes so curious when we are eating.

        so far hes eaten carrots 3 times and bananas once. mainly when kyle and i are both around to feed him at the table with us. kinda easing our way into things…

        Reply

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