Showing Results 1-10 (100 Total)

Teff Pancakes with Chia, Millet and Blueberries

If you’re trying to work more grains and seeds into your diet, a pancake is a good vehicle for them. This delicious and hearty pancake recipe comes from Martha Rose Shulman in New York Times Cooking.

Mushroom Leek Omelet

Leeks are a great substitute for onions. I really like the mild flavour they add to dishes. Here they’re combined with brown mushrooms and Swiss cheese for a decadent-tasting morning meal that’s packed with vitamins E and K and potassium.

Sorghum Breakfast Bowl

In a small saucepan, heat milk over medium-high heat or until just boiling. Meanwhile, transfer sorghum to serving bowl. Pour warm milk over sorghum. Top with desired toppers. Serves 1

Pumpkin Protein Pancakes

Beat egg and whites together in a medium bowl. Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine. Add mashed banana and whisk again. Add oats and sorghum flour and stir well. Spray a skillet or griddle with nonstick spray- I used coconut oil…

Berry Sorghum Breakfast Porridge

In a small 1.5 quart slow cooker evenly lightly grease the slow cooker insert with coconut oil. Add whole grain sorghum, almond milk, vanilla extract, cinnamon, ginger, sorghum syrup and strawberries to the slow cooker.  Combine all ingredients…

Almond & Berry Yogurt Breakfast Parfait

Use Greek yogurt for extra protein. Or, substitute some of the yogurt with kefir to boost your prebiotic intake. This recipe also doublea as a healthy dessert.

Banana Flax & Oat Pancakes

These hearty whole grain pancakes have a nutty flavour thanks to the addtition of ground flax seeds. Top them with fresh berries, yogurt and a drizzle of maple syrup.