Happy weekend, sweeties!
Every month I'll be sharing with you a post with my favourites of the month. I've talked to you about makeup on my last post here. But today I'll share with you something a bit different! Today, I wanted to show you the top 4 breakfast recipes that my family enjoys the most right now. So this month, my 4 favourite things are about FOOD.

We've been staying home for over a month now, because of the Coronavirus, of course. Whilst the normal routine has been altered, obviously, as schools are closed and we're working from home, many things have remained the same. For instance, we still get up before 7 am every working day!! This brings some advantages, one of them is that now we can have breakfast all together and we have a little more time to enjoy it and make it a bit special EVERYDAY! Which wasn't the case during normal times.
I must say the "stay at home" situation has definitely its advantages too. So without further ado, let's take a look at my family's top 4 breakfast recipes!


All of these recipes are quick and easy to make, everybody loves them, they yield many servings and the leftovers can be easily kept for several days so that we practically have delicious breakfast ready for days. FAMILY FRIENDLY is their middle name



Coconut Pancakes


These pancakes are a recipe I invented based on recipe of regular pancakes and a bit of experimenting! I don't add sugar to the mix or any flavor, except the perfume of the own coconut flour, so these have a pretty neutral taste. I do that because my husband and I love to eat these pancakes with savory toppings! We use a variety of things, ham, cold meat, cheese, salami, fresh tomatos slices, smoked salmon, fried bacon, etc...the list is practically endless...
My children prefer the sweet toppings instead! Maple syrup, coconut syrup, honey, fruity jam, all kinds of fruit or even chocolate, you name it! That's how these pancakes became the star of our brunches!

These pancakes have a neutral taste, they can be topped either sweet or savory. That's how they've became the star of our brunches!


The coconut pancakes are also very nourishing because coconut flour has a higher protein value than other flours (even more than almond flour!). You definitely need to mix it with a lighter flour (I use whole grain wheat flour, but you can use another of your choice) to make them become fluffy otherwise they are not really good (I've tested, believe me).








Coconut Pancakes recipe

Ingredients:

150g  Coconut Flour
150g  Wholegrain Wheat flour (or white wheat flours, works as well)
2 ½  tsp baking powder
30g  of sugar
3  eggs
3  dl of milk (I've tried oatmeal milf and cow milk and it works fine)
2  tbsp of oil (I've tried melted coconut oil, sunflower oil, both work well. It also works with melted butter if you prefer it)
1  pinch of salt

Instructions:

1) Put the flour, salt, sugar and baking powder in a bowl (all dry ingredients) stir so that they mix.
2) Make a well in the centre of dry ingredients to add oil and eggs. With a whisk (or rubber scraper) start mixing together the ingredients, start in the centre and incorporate the dry ingredients bit by bit in a circular motion.
3) Start adding in the milk slowly while mixing, until obtaining a fluid batter with no lumps.
4) Cover the bowl with plastic wrap or a napkin and let rest for an hour.
5) When the batter is ready, pre-heat an antiadhesive pan (or use a regular pan with a bit of butter or oil to avoid pancakes to stick).
6) Pour a spoon or two of the batter on the heated pan forming pancakes, allow to cook 1 or 2 minutes then flip the pancakes and leave them for 1 or 2 more minutes.

The quantity is enough for 4 people. The amount of pancakes you get depends on the size you make them!
Leftovers can be kept for 2 days in the fridge, so if you make a double batch you'll have pancakes for days!


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Baked French Toast Casserole


"French toast" is the American version of what we know in France and Switzerland as "Pain Perdu". It is a very traditional and old recipe that consists of slices of bread which is no longer fresh, damped in a mix of beaten eggs with sugar (optionally cinnamon) and fried in a pan with a bit of oil or butter.
The French name "Pain perdu" denotes the not so modern concept of "recycling" food (bread in this case) leftovers instead of throwing them and obtaining a really nourishing and delicious breakfast!

The thing is, a regular pan can only hold one or two slices of bread, so making French toast for a large family can take very long and the first slice will get cold and sluggish sitting there waiting for the cook to finish. However, this version of the French traditional dish puts an end to that problem!
The Baked French Toast Casserole can be prepared ahead of time (the night before) put in the Fridge and baked in the morning. It serves 8 hungry people in a single batch with no hassle and no waiting!


Baked French toast Casserole Recipe

I have tried different versions of French toast casseroles with little success. Until I found the EXCELLENT recipe on the website "Tastes better from Scratch". All the credit is for Lauren!
You need to visit her website, print this recipe and have it forever on your favourite breakfasts! It NEVER fails.
I only leave you here the list of ingredients she proposes, but please, visit her website for instructions, you'll be delighted!

Ingredients:

8 large eggs
1 cup heavy whipping cream
2 cups milk
6 Tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Kosher salt (a little less if using table salt)
1 Tablespoon vanilla extract
1 pound loaf of french bread or cinnamon bread
2 Tablespoons softened butter for greasing baking dish
For the Topping
4 Tablespoons light brown sugar , packed
4 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons cold butter

This casserole it is put together in 15 minutes the night before, you go to sleep, and when you wake up you make put it in the oven it'll be ready in 45 minutes and it is enough for 10 people. This is a very sweet dish, I'd say almost a dessert, so you don't need much on top of this. We only top it with fresh fruit. But, of course, if you prefer it, syrup, honey, or whatever you wish could be added as a topping.

Are you not 10 people at home? The leftovers can be kept in the fridge for 2-3 days, so you only have to slightly warm it up the next morning and VOILA! Breakfast for days!

The leftovers can be kept in the fridge for 2-3 days, so you only have to slightly warm it up the next morning and VOILA! Breakfast for days!



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Oatmeal Waffles


This is quite new for us as a recipe and I've only made this recipe 3 or 4 times so far, but it is so EASY, no brainers! and so DELICIOUS! it has automatically become a favourite of us, specially my hubby's favourite (which is actually NOT a breakfast person! yes I know, strange, but people who don't like breakfast actually exist and I'm married to one of them).





Oatmeal Waffles Recipe

I have tried making waffles in the past and the results were awful. But this recipe from "Natalie's Health" website, is a hit that ticks all the cases! It is done with healthy ingredients, no refined sugars, it is super fast and DELICIOUS! You need to visit her website and print out this recipe, you'll never regret it!

I leave you here a list of ingredients put together by Natalie, but please I encourage you to go to her web and follow her easy instructions: it never fails!

 Ingredients:

1 1/4 cup rolled oats or quick oats
1 cup oat milk
1 medium egg
1/4 cup extra virgin coconut oil melted and cooled
1/4 cup raw honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt

I always double the batch so that I cook all the waffles on Sunday and then have enough leftovers for Monday morning. I simply wrap the extra waffles in aluminium foil and store in the fridge for up to 3 days. A tip I use is, the next day I simply take them out of the fridge and put them in the toaster on low heat, and voilà! How cool is it to start the working week with homemade waffles?!

How cool is it to start the working week with homemade waffles?!


I simply wrap the extra waffles in aluminium foil and store in the fridge for up to 3 days. A tip I use is, the next day I simply take them out of the fridge and put them in the toaster on low heat, and voilà!
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Banana Bread


Banana bread has become very popular lately and everybody has his/her own version. For me it is an excellent way to recycle ripe bananas that nobody wants to eat anymore. You know, when the skin starts getting brown and you'd usually throw them to the bin. That's the perfect ingredient for your banana bread!!

It is very nutritious and so tasty, if your kids like bananas, they'll love this bread.
I took the recipe from the Swiss cooking website "Betty Bossi" and adapt it a little bit, but basically, I use their instructions, so the credits go to them! Please NOTE that Betty Bossi has given free acces to all their digital books during the current Emergency situation in Switzerland because of the Pandemic. Thank you!!






Banana Bread Recipe:

I have made this recipe SO MANY TIMES and every time I adapted it adding or taking something, until I found the way I like it the most. So this is it!

Ingredients

100 g soft butter
200 g sugar
3         ripe bananas (about 360 g), in slices
200 g whole grain flour
1 tsp baking powder
1 ½ tsp     baking soda
½ tsp        salt
1 tsp vanilla sugar
1 dl        cow milk (or vegetal milk)
2         eggs

Instructions

Mix the butter and sugar with the electric mixer. Add the banana slices, and keep mixing until the batter turns into a cream with no lumps.
Mix the flour, and the rest of dry ingredients (salt, baking soda, baking powder and vanilla sugar) before adding them to the batter. Finally, add the eggs and the milk, mix well and pour the batter in a rectangular cake or bread mold.
Cook in preheated oven at 160° C (320°F) for about one hour. Test with a stick if the bread is ready. Allow to cool down before unmolding, and voilà!
The recipe is enough for 6 generous portions. The leftovers can be kept in the fridge for about 3 days!

Banana bread it is an excellent way to recycle ripe bananas that nobody wants to eat anymore.
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Bottom Line


I hope you've enjoyed my selection of family breakfast recipes! The reason why they are our favourites is that they are quick and easy to make, everybody loves them, they yield many servings and the leftovers can be easily kept for several days so that we practically have delicious breakfast ready for days.
What about you? What are your favourite breakfast recipes?