Breakfast Goodies

My family always took brunch very seriously, and I’ve made it my mission to find all the best breakfast recipes and brunch goodies around. Sure, the healthy stuff like delicious frittatas and smoothies full of fruits and veg…but especially the wonderful carbs.

That’s right, the sheer number of different types of pancakes, waffles, scones, twisty sweet breads, biscuits, and more that I’ve got here might blow your mind.

With that in mind, here are a few of my fave breakfast recipes to get you started:

You can see the full recipe index here, look through a more visual archive here, or you can browse the archives below…

Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.READ THE POST

Tahini Pistachio Biscotti with Dark Chocolate & Sea Salt

April 6, 2021

I kind of forget about biscotti a lot of the time. In fact it’s been almost three years since I last posted a new biscotti recipe. But that accidental streak breaks here and now…because these tahini pistachio biscotti are the BOMB.

Add a drizzle of dark chocolate and a sprinkle of sea salt, and you’ve got a winner.

The thing about making biscotti is that, while the overall time from start to finish can look daunting, the actual hands-on time is pretty minimal.

The dough comes together in just a few minutes, you make dough logs (nothing fancy!), then some slicing. Chocolate dipping if you like. Bing bang boom.

Biscotti dough can sometimes be a little temperamental from a texture standpoint, and in this case I had to add an extra egg to the original recipe (and that’s reflected in my recipe below).

You don’t want your dough too wet, but you DO need it to hold together in your dough logs. But obviously that extra egg (plus the tahini in the recipe) makes these a little more moist even after the second bake.

So you won’t get these tahini pistachio biscotti truly dried out and crunchy like some biscotti recipes, but that doesn’t matter—they’re delicious.

READ THE POST

Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

READ THE POST

Super Easy Lemon Poppyseed Food Processor Biscuits

February 14, 2021

Guys, there are few things more magical than fluffy hot layered biscuits fresh out of the oven. But honestly…I’m often too lazy to want to spend time cutting or rubbing the butter into the flour. Which is why these food processor biscuits are my new EVERYTHING.

I mean, even on my laziest morning I can throw some stuff in a food processor, blitz it, pat it out, and throw it in the oven.

I love these perfumed with lemon zest and some poppyseeds, for a subtle flavor that pairs perfectly with honey or jam. But the flavors are totally flexible…try orange zest, cinnamon, chopped fresh rosemary, or anything else that strikes your fancy.

The one thing to know is that my dough is often a bit too wet if I use all the buttermilk called for, so maybe go a little easy at first to see if you need it all. But even if your dough gets too wet and sticky, you can add a bit of extra flour while you roll it out—problem solved.

And in less than 30 minutes, you’ll have hot, flaky, steamy biscuits just begging to be devoured!

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Bittersweet & Indulgent Dark Chocolate Waffles

January 3, 2021

What could be better than bittersweet dark chocolate waffles drizzled in melted peanut butter and sweet maple syrup??

Nothing. The answer is nothing. Whether for an indulgent solo brunch, a romantic “breakfast for dinner”, or just because on a trying Tuesday morning, these waffles have your back. And they’re my new obsession.

Even though they were plenty delicious the first time I made them, I’ve fiddled with the recipe quite a bit to get it PERFECT. I made a few tweaks, both for flavor and texture as well as to slim down the calorie punch a bit.

For one, I didn’t want these waffles to be too sweet—after all, you’re putting syrup on them. So I backed off both the sugar and dark chocolate…we’re after bittersweet and indulgent (with toppings), but not rich or fudgy (which tend to make me a bit nauseous).

I also wanted to make sure the waffles got good and crisp, which the cocoa powder will fight against a bit. So after doing some research, I ended up using a little cornstarch and it does the trick nicely.

And then let’s talk simplicity…the original dark chocolate waffle recipe calls for separating the eggs and whipping the egg whites, then folding them in. Honestly, I’m lazy and rarely do that for waffles. I just haven’t seen a noticeable difference. But you do you.

Either olive oil or melted butter work in this recipe, though I tend toward butter myself. The butter should make it a little more crisp and impart more flavor, and the olive oil more moist.

Make sure you use a good quality dark chocolate, not like…Hershey’s. It really does pack a punch in this recipe so if you skimp you’ll notice it. I tend to have Ghiradelli baking discs on hand so usually use that.

READ THE POST

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Brunch Staple: Easy Buttermilk Belgian Waffles

December 5, 2020

Waffles are my mom’s favorite thing for brunch, no contest. While I like to mix it up with pancakes, biscuits, scones, and french toast, she will ALWAYS want belgian waffles.

Problem was, when I was a kid our waffle recipe was kind of a pain in the rear to make because it required you to beat egg whites into a stiff meringue of sorts before gently folding them into the waffle batter.

And seriously, who wants to sit there for several minutes trying to get your egg whites to stiffen when you aren’t even properly caffeinated?!

Enter this recipe—the awesomest easy waffles I’ve ever made! My grandma has been making this for eons, but she has no idea where it came from…she was the first to stop using beaten egg whites, though, because our family is all about low-maintenance cooking (we also almost never do wet and dry ingredients separately, or chill cookie dough).

We’ve adapted it over the years to make it even better and healthier. It’s practically dummy-proof, and yields golden, crispy, fast waffles every time.

Any waffle iron will work with this, but I like to make them on a belgian waffle maker which makes deeper pockets and crispier outsides than a regular one (I’m absolutely in love with my new one!!).READ THE POST

5-Minute Healthy Breakfast Tacos

October 21, 2020

These healthy breakfast tacos have been giving me *life* the past several days!

I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.

And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.

I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.

They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.

If you’re timing this, here goes…READ THE POST

Addictive Peanut Butter & Jelly Babka

October 18, 2020

Y’ALL. Peanut butter and jelly babka. This is just such an all-time flavor combo, and I’m kind of obsessed with it right now to be honest (stay tuned for a boozy pb&j milkshake comin’ at ya…).

It’s no secret I’m into basically peanut butter anything, but there’s something so comforting about a classic pb&j…this peanut butter and jelly babka is basically a fancy, addictive pb&j sandwich from when you were a kid. It’s what you WISH your sandwich had been.

Don’t be put off by the seemingly-long list of instructions…I’ve been super detailed to help make everything go well, but while this needs plenty of time in rising and baking, the actual *hands-on* parts are not difficult or time-consuming at all.

There *will* be a point when you’re trying to twist the two cut parts together where everything is falling apart, jelly and peanut butter oozing everywhere, and you’re like WHAT HAVE I DONE??? But just push through, the mess doesn’t matter. It’ll be fine. Lick your fingers when you’re done.

One other note of importance, I found I only needed just over 2 1/2 cups of flour to get the right consistency, as I didn’t want to make the dough too dry and tight. Personally I often find babkas drier and denser than I prefer, so I wanted to keep this one light and soft.

So let’s dive in, shall we??READ THE POST

The Best Iced Coffee Ever…Using An Aeropress

September 29, 2020

I have a deep and abiding love for great coffee. But historically I haven’t had a lot of iced coffee. One here or there, but it wasn’t a habit. Until the last six months of being at home due to coronavirus, when all the sudden I became a total master at making iced coffee at home using my Aeropress.

And I somewhat accidentally discovered my hack for the best iced coffee ever…using sweetened condensed milk. Now it’s not like I’m the first person to ever think of that (in fact, it’s a staple of Thai and Vietnamese coffee and iced tea).

But I had some sweetened condensed milk sitting in my fridge from making a delicious bourbon milk punch cocktail, and wasn’t sure what to do with it. On a whim I decided to use it instead of simple syrup, and realized that it added a lovely rich velvety quality, enough sweetness, and didn’t water down the end result like milk does.

A long, long time ago I posted about the Pioneer Woman’s cold brew iced coffee recipe, and hadn’t really tried anything else until this Aeropress style. It tasted fine enough but not amazing, and was kind of a pain to make, so I just never ended up doing it often.

Just as I was about the publish this post, I found this article on Epicurious that explains why cold brew *doesn’t* give you the best tasting iced coffee, and it finally made sense to me. It creates a more deadened, kind of stale flavor, uses way more coffee beans, and gets oxidized over time. READ THE POST