Blender Breakfast Recipes
Blend up something glorious to start your day. These healthy, wholesome blender breakfast recipes will get your day started off right. Change up your usual routine and see what a difference a good breakfast can make.
What a great way to start out your day. These delicious crepes are so easy to make.
Ingredients (Yield – about 1 cup)
- 3/4 cup kefir, cultured buttermilk or water minus 2 Tbsp & add 2
- 2 teaspoons coconut oil (or your choice of oil)
- 1/2 cup buckwheat flour or ⅓ cup whole buckwheat
- 1 egg
- 1/8 teaspoon salt
- 2 teaspoons honey (for sweet crepes)
- 1/4 teaspoon cinnamon (for
- Combine kefir (or other), oil and grain in the blender. Blend for about 3 minutes on high or just 30 seconds if using flour. Cover blender and let batter stand overnight at room temp to break down the phytates. After soaking, add egg, salt, honey & cinnamon (if making sweet style). Blend until well mixed.
- Rub your cast iron pan with oil and get it nicely hot, but not smokey. Have a napkin ready for rubbing more in between crepes. Pour about 1/4 cup of batter into the hot pan and quickly tilt the pan to spread the batter evenly to the edges. Mix your batter each time before making each new crepe. Cook till edges are browned and loosen along the edges with a thin table knife or spatula. Turn over crepe and cook for about 30 seconds. Turn over onto a plate and keep it warm with a light towel covering it. Rub more oil on the pan and continue till batter is used up.
- Top with Creamy Honey Cheese, your choice of fruit and syrup. For the blackberry syrup… I cooked the berries with a little water till they were mush, added arrowroot powder and boiled it gently till it thickens. Then I added honey and pour the mixture into my blender. Gave it a whirl till smooth and pour into a jar to serve. Simple, tart and sweet!
Recipe courtesy of Maryllin Beard via Foodista.
Pumpkin pancakes drizzled with maple syrup are a sweet but healthy way to start your day with taste and color.
Ingredients (Makes 15 pancakes)
- 2 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch salt
- 2 1/4 cups water
- 1/2 cup pumpkin puree
- cup silken tofu
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- Combine the dry ingredients in a large bowl. Process liquid ingredients in a blender until smooth. Pour the liquid ingredients into the dry ingredients and stir until just combined.
- Drop batter into a greased skillet over medium heat using a 1/3 cup measuring cup. Cook until small bubbles appear about 2 minutes. Flip pancake and cook for another 2 minutes. Remove from pan, and repeat with remaining batter.
Why not change up breakfast eggs and potatoes with chorizo instead of breakfast. Or mix with mushrooms and peppers, as shown.
Ingredients (Serves 4)
- 1 Garlic clove, crushed
- cup Chile, red, ground
- teaspoon Black pepper
- teaspoon Cloves, ground
- teaspoon Cinnamon, ground
- teaspoon Oregano, ground
- teaspoon Cumin, ground
- teaspoon Salt
- 1 teaspoon Oregano leaves
- cup Vinegar
- 2 pounds Pork, ground
- Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Cover and refrigerate for 24 hrs. At this point, chorizo may be frozen. To cook, crumble the chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving.
Banana Oat Smoothie
And when you don’t have time for a full breakfast, have a healthy smoothie made with nutritious banana and oatmeal. Make it in your personal blender and take it with you wherever you go.
- 1 large or 2 small ripe bananas (frozen)
- 1 cup or 80 grams gluten-free fine rolled oats (or regular oats)
- 1 cup low fat or fat-free cow milk (or other milk of your choice)
- 1 tablespoon sweetener of your choice (optional) (raw honey, natural maple syrup or natural agave nectar)
- The first step is to peel and chop the banana into pieces.Place it in a plastic bag and put the bag in the freezer for overnight.
- In the morning remove the frozen banana from the freezer and place it in a blender.
- After that, add the gluten-free or regular rolled oats to the blender.
- Pour the cup of cow milk or milk of choice in the blender.
- Blend everything together for about 1-2 minutes until the mixture is thick and creamy.
- Pour into large cup or glass and enjoy!
A quick, healthy and delicious breakfast, appetizer or side dish.
- 8 Roma tomatoes, roasted
- 1 cup fresh cilantro, firmly packed
- 3 cloves garlic
- 1 habanero pepper (optional)
- 1/2 cup white onion, roughly sliced
- 1/2 cup chicken broth or water
- salt to taste
- 6 eggs
- freshly ground black pepper
- Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, prepare other ingredients.
- When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Blend for a few seconds until there’re no big chunks left. You just made an awesome Salsa!
- Scoop out 2 cups of Salsa into a large non-stick skillet. Break and drop 6 eggs into the Salsa. Don’t overlap the eggs.
- Cover and bring to a boil (about 5 minutes). Bring the heat down to medium and simmer for another 3-5 minutes based on how well you’d like to have your eggs done.
- Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!
Healthy Oatmeal Bars
These delicious oatmeal bars are full of nutrition, easy to make and a taste sensation. They make the perfect gluten free and sugar-free breakfast or snack.
- 500g/17.5oz cashew or almond butter
- 190g/6.5oz gluten-free oats
- 1 egg
- 300g/10.5oz strawberries
- 1 tbsp. maple syrup
- 1 tbsp. chia seeds
- 1 tsp. ground cinnamon
- 175g/6oz honey (or maple syrup)
- Optional toppings: pumpkin seeds, chopped walnuts, desiccated coconut, sesame seeds
- Preheat the oven to 340ºF (170ºC).
- Mix together the gluten free oats, cashew (or almond) butter, cinnamon and honey (maple syrup) until fully combined. Beat the egg in a separate bowl, then add to the oat mixture and mix again until fully combined.
- Chop and de-stem the strawberries. Add to a blender with the 1 tbsp. of maple syrup and chia seeds, then blend until smooth.
- Line a baking tray with parchment paper then add 3/4 of the oat mixture to the bottom of the tray, spread evenly.
- Add the pureed strawberry and chia mixture on top, then add the rest of the mixture along with your choice of toppings.
- Bake for 30-40 minutes (until the top starts to brown).
- Enjoy! 🙂
Are you looking for a good blender to make one of these delicious blender breakfast recipes? Have a look at my Small Kitchen Appliances For You / Blenders to find the one that suits you best.
Do you have any blender breakfast recipes to share? I’d love to add it to this collection, please leave it or any other comments or questions in the comment box below.