There are many variations of this in terms of topping, but the basics are always the same:
- 30g/two dessert spoons of ground almonds (you'll find these in the baking aisle)
- 1 banana, chopped
- Milk (I like Alpro almond milk)
Chop the banana in to a bowl and cover with the ground almonds and milk - enough to cover. Put in the microwave for two and a half minutes on high. Top with desiccated coconut, fruit and/or peanut butter... whatever makes you smile in the morning!
- Selection of roasting vegetables.
- Teaspoon of oil - I use coconut
- Two large eggs
- Topping of your choice (optional) eg. ham, smoked salmon, bacon...
Next, take the veggies and gently fry in a small pan until warmed through. Beat two eggs and add to the pan, making sure the veg is covered evenly.
Cook over a medium heat until the egg is set around the edges and still a bit runny on top. Add any extras, like some slices of smoked salmon or ham.
Stick under a hot grill until the top goes a bit puffy and golden. EAT! Or, leave to cool and pop in the fridge for a tasty breakfast on the go.
Sweet potato pancakes
These work really well if you have some leftover mashed or baked sweet potato. Or, just nuke some in the microwave for about five minutes for a small potato, up to ten for a bigger one (make sure you wash and prick it first).
- So, take about half a cup of sweet potato. If you don't have cup measures, I'd say about three generous tablespoons.
- Take two large eggs and whizz them up in a blender with the sweet potato and a pinch of cinammon, if you like that sort of thing.
- Heat a little oil in a frying pan and dollop the mixture in - it makes about three small, quite thick pancakes. I used pastry cutters to help keep their shape.
- Cook for a couple of minutes on a medium heat then check whether nicely browned underneath and flip when ready to cook the other side.
Enjoy as you like them. I had jam and nut butter.