Easy Vegetable Recipes

Healthy And Delcious Recipes

Category: Breakfast Recipes (Page 1 of 2)


Corn Casserole has Never Been THIS Good!

If you love preparing casseroles just as I do, then you probably think you know all there is to know when it comes to the preparation of this tasty meal. Well, read along and you will see that there are a few tricks that you haven’t yet come across. Regardless of whether you eat it as a main meal or as a side dish, corn casserole is one of those dishes that are everyone’s favorite!

The Perfect Corn Casserole starts with the Perfect Corn

It is all in the name you guys! You simply cannot expect a corn casserole recipe to turn out great if you don’t use the right type of corn. And no, I am not referring to the botanical types, but rather the shape. Yes, whole kernel corn is a must (one can of well-drained kernels), but you should also include a can of cream style corn. You can also use a box of corn muffin mix although I myself don’t like the taste of it.



Take Your Corn Casserole Recipe Up a Notch

When it comes to corn casserole recipes the basic ingredients are corn, of course, eggs, butter and sour cream. However, I have never been a proponent of the basic recipes, so making recipes better by experimenting is my passion!

My newest hit corn casserole add-in is chicken, 2 cups of shredded cooked chicken breast to be more precise. I love seasoning the casserole with a teaspoon of ground cumin, a can of chopped green chilies and a teaspoon of ground chili powder for an extra kick. Of course, I love adding cheddar cheese since its sharp taste complements this dish incredibly well.

The topping

Instead of the regular bread crumbs topping, I love adding crushed butter crackers. Combined with the sour cream and the chicken every bite will be filled with flavor and texture that you will be remembered by.

The binder

In this particular recipe, I like to add a cream of mushroom soup just because the mushrooms go hand in hand with the chicken. Next time I am going to add whole mushrooms as well and I will let you know how that turned out.

Corn Casserole as a Side Dish

If you are preparing the old, but incredibly tasty creamy casserole, then you will still need something else in your meal if you want to satiate your hunger. For that reason, you can combine your corn casserole with another dish, usually one that consists of meat. For Thanksgiving, I went on and served it as a side for the turkey, and it was a great hit. However, corn casseroles can complement anything really, from pork chops to beef tenderloin, guaranteed!

Extra: I recently came across this cool post about the benefits of corn casseroles, tips, tricks and what not. After reading it I decided to prepare corn casserole recipes at least once a week. Who would have thought that if frozen, corn casserole can stay good for up to three months?  You can prepare it, freeze it and take it out of the fridge a day prior to baking it. Convenient!

healthy pancakes recipe

Healthy Pancake Recipes to Start your Day Right

A day that starts with pancakes is a great day indeed. And if the pancakes are healthy, then it is going to be even better. Yes, we all love a nice pancake stack in the morning, but there is always the chance of eating too many carbs and feeling sleepy instead of wide awake. The solution? Protein packed pancakes that will not only help you seize the day but will be a feast for your taste buds. Guaranteed!

The Best Ways to Make Pancake Recipes Healthier

The big question is how to make every pancake recipe healthier. Alternatively, you can always check out the collection of the Best American Pancake Recipes – Quick, Easy and Delicious, and find a specific recipe you’d be thrilled to prepare. But now, off to the tips for healthier pancake recipes.

Think about replacing refined sugar with either honey or maple syrup. If you want an even healthier version, one that has not been processed at all, go ahead and use stevia. Bear in mind though, that stevia is much sweeter than regular sugar, so you should either reduce the amount to half of the amount of sugar you use or even less, depending on how sweet you want the pancakes to be.

The Best Option: skip sugar altogether. This is especially applicable with recipes that call for bananas. Be sure to use riper bananas because they will render sweeter results. Bananas will also enhance the protein level of your hotcakes.

Think about replacing the regular all-purpose flour with a nutty flour. I like using almond flour, one that I prepare myself. You will need 2 cups of soaked and dehydrated almonds and a high powered blender. Place the almonds a cup at a time and grind them until they become powdery. You can prepare a flour from your favorite nuts. The blender technique will work with all of them.

healthy pancakes recipe2

The Best Ways to Top Healthier Pancake Recipes

Making the perfect healthy pancakes isn’t enough. You can’t just prepare a healthy stack of pancakes and then eat them with Nutella. (ok, you can, but it is really not recommendable J) If you’ve gone through the trouble of making the pancakes healthier, then keep the “healthy” theme going with the toppings as well.


The best topping you could use! These tangy blue beauties are my favorite ones because they make every pancake bite fresh, and on top of it all, they are the world’s greatest antioxidants.


If you want your pancakes to have a crunchiness to them, go ahead and top the stacks with slivered almonds. This is a great choice especially if you opt for the almond flour I have mentioned above.

Peanut butter

Another healthier spread than your usual ones. (but be careful when choosing your peanut butter, it should be the organic version). And still, even though it is nutritious, don’t go overboard with it. Everything used in moderation is better than overdoing it. If you think that pancakes made this way might be heavy, then go ahead and add strawberries, they will add a freshness and sweetness that will go perfectly well with your peanut butter spread.

cardamom pancakes

The Best Cardamom Pancakes Ever!

I don’t know about you, but I love me some seeds. Poppy seeds, sesame seeds, quinoa seeds… You name it! But my latest discovery included cardamom seeds… and in pancakes! Can something top that? No! At least not for now. Go ahead and make these tasty Cardamom Pancakes and you’ll be thanking me later.


3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

3 tablespoons sugar

1 teaspoon ground cardamom (preferably freshly ground)

¼ teaspoon kosher salt

1 ½ cups plain yogurt (not Greek)

1 ½  cups milk (preferably whole or 2%)

4 eggs

4 tablespoons unsalted butter, melted

More butter for greasing the pan


Maple syrup,




In a medium large bowl miix together the flour, baking soda, baking powder, sugar, cardamom and kosher salt. In a separate bowl, whisk together the yogurt and milk until smooth. Then whisk in the eggs, and the butter. Pour the wet ingredients onto the dry ones, stirring and folding to blend. Don’t over mix the batter, there should be some lumps left. Let it rest for 15 minutes. Preheat a skillet over medium-high heat and spread some butter onto it. With a scoop, pour pools of batter on the hot skillet. When a lip forms around the edge of the pancake after a minute or two, flip it over and cook on the other side until golden. Serve on a plate sprinkling each stack of pancakes with fresh berries and drizzling maple syrup on top.

herb pancakes

Healthy and Tasty Herb Pancakes

I know what you think, leave the herbs to tea lovers. Well I won’t, or at least not after I’ve tasted what was possibly the best meal I’ve ever had! Yes, these healthy herb pancakes are tastier than any other pancake (or at least salty one) that I have ever tried. Go ahead and make yourselves a batch!


100g plain flour

2 large eggs, (only the yolk from the second one)

350ml milk

30g butter

20g basil and parsley

A handful of total weight chervil leaves


Sour cream

Grated Parmesan

2 handfuls parsley


In a small pan put the butter and as soon as it’s melted remove it from the heat and leave it to cool. In a large bowl sift the flour and add a pinch of salt. In a blender put the egg, egg yolk and milk, proceed to adding the basil and parsley and blitz until you get a pale green mixture. Pour this mixture into the flour and add half of the butter, beating lightly to get a smooth batter. Set aside for 30 minutes. Use a bit of butter to coat a nonstick frying pan. Add the chervil leaves to the batter and quickly stir it. Using a ladle pour a ¼ cupful of the batter into the pan making sure it covers the bottom of the pan. Allow it to cook for a minute, then with a palette knife loosen the pancake from the pan. Go ahead and flip the pancake over quickly and smoothly. Leave to cook for another minute.  Continue with the rest of the mixture. Top the pancakes with a bit of sour cream, some grated parmesan and sprinkle with parsley.


sweet potato pancakes

Healthy Sweet Potato Pancakes

If you are looking for a way to start your morning with a healthy meal, this recipe is the right choice for you. The sweet potatoes are packed with vitamins, like vitamin A and C, and are undoubtedly going to help you start off your day right. What’s more they will only take up 15 minutes of your time, so you can sleep a while longer and still have a healthy and yummy breakfast.

Servings: 16


1 cup white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 ¼ cups milk

1 large egg

1 cup sweet potato puree

1 tablespoon brown sugar

1 tablespoon vegetable oil


In a large bowl, mix together the flour, baking powder, nutmeg, cinnamon, and salt. In yet another bowl, whisk together the remaining ingredients. Slowly add the dry ingredients into the wet ingredients and whisk until just well blended. Heat a griddle or a large skillet over medium heat and lightly coat with butter or oil. Using a scoop pour around a tablespoon of the pancake mixture onto the griddle, repeating the process until you’ve gone out of batter. Cook until golden brown, or around 3 minutes, flip and cook for an additional minute on the other side.

Note: You can always add some maple syrup on top.

beer pancakes

Best Fluffy Beer Pancakes

Break the rules with this recipe and you will get super fluffy pancakes. Why use beer in the pancake batter? The answer is-carbonation. The bubbles inside the beer or any carbonated beverage (soda) give the pancakes that light and fluffy texture. If you are worried about the alcohol inside, don’t be. The beer will be completely cooked so your kids will be able to eat them. And, FYI, they will absolutely adore them.


1 cup flour

1 tsp baking powder

½ tsp baking soda

2 tbs sugar

2 eggs

½ cup beer

¼ cup buttermilk

½ tsp sour cream

1 tsp vanilla extract

3 tbs butter


Place the eggs and the sour cream in a bowl and beat with an electric mixer for about 4-5 minutes until creamy. Add the beer, buttermilk, and vanilla and keep beating until completely combined.

If you don’t own a mixer, use a zip-lock bag to mix the ingredients for this awesome pancake recipe. Either way, the mess in your kitchen will be minimal.

In another bowl whisk the flour, baking powder, baking soda and sugar.

Add the egg mixture to the flour mixture and stir until combined.

Heat a skillet greased with butter over a medium heat. Pour ¼ cup of the batter per pancake. Cook until the surface bubbles up. Turn and cook the other side until light brown.

Serve warm with maple syrup.



cinnamon pancakes

Cinnamon Pancakes, a Wintery Pleasure You Don’t Want to Miss

Cinnamon Pancakes, a Wintery Pleasure You Don’t Want to Miss

In the cold winter days, there is nothing more pleasing than just sitting in a cozy sweater by the fireplace, drinking hot tea and eating a tasty dessert. And what says winter better than cinnamon? In my book, nothing! This past week I have been obsessing about some easy pancake recipes/MyGreatRecipes.

Why Make Cinnamon Pancakes

The obvious reason is: you will never get a pancake stack with a sweeter aroma. But, the great thing about cinnamon is besides making every dish tastier, it is packed with tons of health-promoting features.

Cinnamon is known to lower the LDL cholesterol and triglycerides, while simultaneously increasing the HDL, the “good” cholesterol. Together with the blood pressure reducing properties consuming this aromatic spice on a daily basis will substantially lower the risk of heart disease.

Cinnamon has also shown blood sugar lowering properties. This is because of its ability to lower the amount of glucose in the bloodstream after a meal, but an even greater feature of cinnamon is it contains a compound that although at a slower rate, still can have the same impact on cells as insulin.

As a bonus, cinnamon will provide you with the sweetest breath and reduce tooth decay.

Cinnamon Pancakes and How to Prepare Them

To prepare the best cinnamon pancakes in the whole world, make sure to prepare some cinnamon sugar. Add 4 teaspoons of cinnamon into a 1⁄4 cup of brown sugar and use this instead of refined sugar in your regular pancake batter.

Use cinnamon oil instead of regular oil or butter in the batter. This way you will enhance the cinnamon feel, and also make use of all the benefits of this oil.

Make sure not to overcook the pancakes, though, because many of the health-promoting features vanish when cooked for too long or at too high a temperature.

cinnamon pancakes

Pancake Varieties and Toppings

Another great feature of this lovely spice is it pairs perfectly well with so many different ingredients.

Apples. This is a combination that is proven but still never seizes to surprise me. Since apples vary in their sweet to tangy taste, each time I prepare them and add cinnamon it feels like I am trying a whole new recipe.

Pumpkin. Another old but gold combination. Be it in pies or other pastries, or in this case in pancake recipes, pumpkins and cinnamon are a match made in heaven! Your pancakes will be as fluffy as ever and their aroma will be ridiculously sweet.

Sweet potato. A strangely great combination. Who would have thought that sweet potatoes make for such great pancakes? Well, this surely is the case! Add cinnamon, ginger, and nutmeg to the equation and what you will get is a whole wintery palate of flavors.

As for the toppings, cinnamon pancakes will always go great with shredded nuts on top. Go for walnuts, pecans or hazelnuts, either way, you will end up with a tasty, crunchy stack of awesomeness.

gluten free pancakes

Gluten Free Pancakes

Recently I have been instructed to eat gluten free food. What a bummer! I had to let go of so many sweet things, and things I enjoyed. But instead of nagging about it and feel sorry for myself I’ve decided to find a gluten free version of my favorite foods. And that’s how this pancake recipe came about. I hope you’ll like it. And mind you, once you have a premade mix, you’ll have a stack of pancakes in no time.

Servings: 10


For the Pancake Mix:

¾ cup white rice flour

1 cup brown rice flour

1 cup gluten free oat flour

¼ cup yellow cornmeal

1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)

¾ teaspoon xanthan gum

1 teaspoon salt

½ tablespoon baking soda

1 tablespoon baking powder

¼ cup granulated sugar

For the pancakes:

1 cup Gluten Free Pancake Mix

1 Tbsp butter, melted

1 large egg

1 – 1 ½ cups low-fat buttermilk


In a large bowl add all the dry ingredients and blend them together, make sure everything is entirely mixed. Once you have this mix you can go ahead and make some gluten free pancakes. You will have to whisk the egg, the buttermilk and a tablespoon of melted butter or coconut oil. Add in 1 cup of the mix. If you find your batter too thick add extra buttermilk. Let batter set aside for about 10 minutes and get your griddle to medium heat. Lightly grease it and put ¼ cups of the batter. Cook till edges appear dry, or roughly 3-4 minutes, but make sure they don’t get burnt. Adjust heat as needed. Cook for 2 more minutes, or until the other side is golden brown and the pancake feels firm. Serve the pancakes with some maple syrup or butter and honey.



peanut butter pancake

Quick and Simple Peanut Butter Pancakes Recipe

If you love peanut butter and pancakes and are looking for a recipe that combines the best of both worlds, this recipe is just the one for you. In 25 minutes you will be ready to devour into a stack of sweet and fluffy peanut butter pancakes.

Servings: 8


225 g plain flour

1 level tablespoon caster sugar

1 level tablespoon baking powder

2 large eggs

325 ml milk

175 g smooth peanut butter

2 tablespoons oil

Strawberries (for topping)

Blueberries (for topping)

Whipped cream


Pre-heat the oven to as low as possible. In a large bowl mix the flour, baking powder and a pinch of salt, then proceed to stirring in the sugar. In a separate bowl, whisk the eggs, milk and peanut butter until even. Make a well in the centre of the dry mixture and pour in the wet ingredients mixture. Using a balloon whisk mix everything until you get a smooth batter.

Soak a small ball of kitchen paper with oil and rub it over a nonstick frying pan. Heat the pan and pour in a small scoopful of batter, do this to make the rest of the pancakes. Cook for 1-2 minutes on each side, or until golden brown. Serve with strawberries, blueberries berries, whipped cream or a bit of melted peanut butter.




Sweet Mango Pancakes with Coconut

There is nothing better than a fresh stack of pancakes in the morning. And if you have some ripe mangoes left, what better way to re-use them than make some pancakes! These easy to make pancakes will take you 25 minutes to prepare and only 2 minutes to eat them all.


Yields: 10


  • 2 eggs
  • 300ml buttermilk
  • 190g all-purpose flour
  • 2 tablespoons caster sugar
  • 2 ½ teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 mangoes, diced
  •  2 limes, 1 zested, 1 cut into wedges
  •  Sunflower oil spray 200ml (1/3pt)
  • Coconut flavored yogurt
  • Agave or maple syrup, for topping
  • 4 tablespoons toasted coconut shavings


Mix the flour, baking powder, sugar and a generous pinch of salt in a large bowl. Make a well in the centre and pour in the eggs, butter and buttermilk. Whisk everything thoroughly together until there are no lumps. Add half of the diced mango.

In another bowl, toss the remaining mango together with the lime zest. Allow to sit. Heat a frying pan over medium low heat and spray with sunflower oil. Using a scoop pour around 2 tablespoons of batter for each pancake, making 2-3 at a time. As soon as the edges appear to be dry, flip and cook for another minute.

Serve the pancakes in a stack and drizzle the mango mixture on top, add a dollop of yogurt, some agave or maple syrup as well as the coconut shavings.

Page 1 of 2

Powered by WordPress & Theme by Anders Norén