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Easy Flourless Banana Flax Pancakes
Breakfast

Easy Flourless Banana Flax Pancakes

4.3

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
  2. 2 Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

By Kelly'sKitchen

Overnight Muesli
Breakfast

Overnight Muesli

4.0

Prep
5 min
Cook
Total
365 min

Instructions

  1. 1 Mix ground flax seeds, oat bran, quick-cooking oats, brown rice, raisins, and cinnamon together in a container with a lid. Pour in soy milk; stir to make sure flaxseed mixture is suspended in milk.
  2. 2 Cover and refrigerate until oats soften, at least 6 hours. Uncover and stir before serving.

By David K

Berry Breakfast Cobbler
Breakfast

Berry Breakfast Cobbler

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

By teelites

Banana Date Flaxseed Bread
Breakfast

Banana Date Flaxseed Bread

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
  2. 2 Grind 1/2 cup flax seed in an electric coffee grinder or food processor; set aside.
  3. 3 Beat together banana, oil, sugar, and eggs in a large bowl. Mix together flour, baking powder, baking soda, salt, ground flax seed, and 1/4 cup whole flax seed in a separate bowl. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes.

By Laurie

Soymilk Flaxseed Pancakes
Breakfast

Soymilk Flaxseed Pancakes

4.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By martha

Flourless Banana Pancakes
Breakfast American

Flourless Banana Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
  2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Blueberry Oatmeal
Breakfast

Blueberry Oatmeal

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

By agoldstone

Dark Honey Pecan Granola
Breakfast

Dark Honey Pecan Granola

2.5

Prep
10 min
Cook
77 min
Total
147 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
  2. 2 Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
  3. 3 Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
  4. 4 Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

By JW

Maple Pecan Granola
Breakfast

Maple Pecan Granola

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Line a baking sheet with parchment paper.
  3. 3 Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
  4. 4 Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
  5. 5 Spread the resulting mixture evenly onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until lightly browned, about 40 minutes.
  7. 7 Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

By Dianne

Healthy German Chocolate Cake Oatmeal
Breakfast

Healthy German Chocolate Cake Oatmeal

3.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
  2. 2 Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

By Athletic Avocado

Cocoa-Nut Pancakes
Breakfast

Cocoa-Nut Pancakes

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
  2. 2 Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Chef Jake

Nut and Date Millet Porridge
Breakfast

Nut and Date Millet Porridge

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
  2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
  3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
  4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
  5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Cocoa Oatmeal
Breakfast

Cocoa Oatmeal

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
  2. 2 Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

By Karen Moorse

Lemon Cranberry Whole Wheat Muffins
Breakfast

Lemon Cranberry Whole Wheat Muffins

4.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Patricia Foreman

Fluffy Low-Fat Vegan Blueberry Muffins
Breakfast

Fluffy Low-Fat Vegan Blueberry Muffins

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine soy milk, water, dates, and flax seeds in a bowl.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
  4. 4 Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

By nutriciously

Banana Almond Pancakes
Breakfast

Banana Almond Pancakes

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
  2. 2 Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
  3. 3 Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By AvelaineS

Pina Colada Steel-Cut Oats
Breakfast

Pina Colada Steel-Cut Oats

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
  2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
  3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet