Breakfast Ideas for a Great Start
A versatile guide to creating a satisfying and balanced breakfast, featuring fluffy pancakes, creamy avocado toast, and a refreshing fruit platter, with optional international flair.
Ingredients
- 1.5 cup all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 1.25 cup milk
- 1 large egg
- 2 tablespoon melted butter plus more for cooking
- 2 slices whole-grain bread
- 1 medium avocado ripe
- 0.5 teaspoon red pepper flakes optional
- 1 pinch sea salt flakes optional
- 1 cup mixed berries fresh (e.g.
- 0.5 cup sliced kiwi
- 0.5 cup cantaloupe cubed
- 2 tablespoon maple syrup for pancakes
Instructions
- For Fluffy Pancakes: Combine flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk milk, egg, and melted butter. Pour wet ingredients into dry ingredients and mix until just combined (lumps are okay). Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve with maple syrup and fresh berries.
- For Avocado Toast: Toast the whole-grain bread to your desired crispness. While toast is warm, mash the ripe avocado directly onto each slice. Season with red pepper flakes and sea salt flakes, if using.
- For Fruit Platter: Arrange mixed berries, sliced kiwi, and cubed cantaloupe attractively on a plate. You can add other seasonal fruits as desired. Serve immediately alongside pancakes and avocado toast.
Notes
Feel free to adjust portions based on your hunger. For international flair, add a side of Greek yogurt with honey and walnuts, or a small bowl of miso soup. Substitute gluten-free flour for pancakes or bread for toast if desired. Always choose ripe, fresh fruits.