Breakfast

Healthy Breakfasts With 5 Or Less Ingredients

By Cayley Nel
Spinach omelette

As the days of cafe brunching are put on pause, we are forced to turn to our kitchen. Although we may not be at MasterChef level just yet, we can use these weeks of isolation to perfect our creation skills. And what better place to start than the first meal of the day. So, we’ve compiled our favourite breakfast recipes below that use five or less ingredients – Making your job that little bit easier and tastier.

Flourless Banana Pancakes 

Serves 2
Flourless Banana Pancakes

With flour flying off the supermarket shelves, these healthy flourless banana pancakes may become your new go-to. They’re warm, delicious, and filled with fibre. To make this wholesome stack you’ll need: 

2 ripe bananas (the browner the skin, the better)

2 eggs

1 teaspoon vanilla extract 

½ cup rolled oats 

Maple/golden syrup (for an optional topping)

Instructions:

  1. Mash the two bananas in a large mixing bowl until smooth. 
  2. Mix in the eggs and vanilla until well combined.
  3. Add in the oats and mix well. 
  4. Heat a pan on medium heat and add a ⅓ cup of mixture.
  5. Cook for 2-3 minutes, until you start to see bubbles forming at the top of the batter. 
  6. Flip and cook the other side of the pancake for about 1-2 minutes until it becomes golden brown. 
  7. Repeat steps 4-6 until you've used up all your mixture.
  8. Top your pancakes with maple/golden syrup and enjoy! 

Chia Pudding

Serves 2
Chia Pudding

Although colder months often means warmer breakfasts, there’s still going to mornings where you feel like switching it up. An ideal way to do so is by prepping an easy chia pudding. It’s creamy, delicious, and packed with protein. And if you want to make the pudding in advance, it can be stored for up to 7 days in an airtight container in the fridge. To try out this tasty recipe, you’ll need:  

3-4 tablespoons chia seeds

1 cup milk (almond, cow, cashew, or coconut)

½ tablespoon maple syrup/honey (or another sweetener of your choice)

¼ teaspoon vanilla extract (optional) 

Berries (for an optional topping)

Instructions:

  1. Stir together chia seeds, milk, maple syrup, and vanilla in a bowl or mason jar.
  2. Once combined, let the mixture sit for 5 minutes before giving it another stir/shake. You want to make sure that there are no clumps of chia seeds. 
  3. Cover the mixture and put in the fridge to “set” for 1-2 hours or overnight. 
  4. If your pudding is not thick enough after 2 hours add another tablespoon of chia seeds and refrigerate for an additional 30 minutes. 
  5. Once set, top with berries and voila!

French Omelette

Serves 1
French Omelette

For a savoury meal to start your day, this French Omelette recipe is a must-try. It’s flavourful, nutritious, and not too heavy on the stomach. Plus, it somehow makes you feel like Jamie Oliver without having to do too much work. To give it a go, you’ll need

 2 large eggs

2 tablespoons water 

1 teaspoon butter 

⅓ cup of shredded cheese

A handful of finely chopped ham 

Salt and pepper to taste

Instructions:

  1. Beat the eggs, salt, pepper, and water in a small bowl until blended. 
  2. Heat the butter in a 15-20cm non-stick pan over medium-high heat until melted. Tilt your pan to coat the entire bottom with butter.
  3. Pour egg mixture into the pan. The mixture should instantly start to set at the edges.
  4. Gently push cooked parts of the egg from the edges towards the centre so that the uncooked egg can reach the hot pan surface.
  5. When the top surface of the eggs has become thick, and no egg liquid remains, place the filling on one half of the omelette.
  6. Fold the omelette in half with a spatula and cook until the cheese is melted.
  7. Slide omelette onto your plate and serve immediately (as they’re best when hot!)  

Once you’ve mastered the art of omelettes, start having a play around with your own mix of fillings! From mushrooms to herbs to whatever's in the fridge, you might just stumble across the next winning combo. 

French Toast

Serves 2
French Toast

During the next few weeks, a French Toast craving will undoubtedly hit. And while we may not be able to head down to our favourite cafe spot, we can give this mouth-watering recipe a whirl. It hits the spot while still fuelling your body with nutrition. To create this tasty masterpiece, you’ll need

4 slices bread (slightly stale is best)

1 ¼ cups milk

3 eggs

1 teaspoon vanilla extract 

Dash of cinnamon/sugar (for optional topping) 

Instructions 

  1. Combine eggs and milk in a large shallow bowl. Beat well to combine. 
  2. Stir in vanilla extract.
  3. Soak bread in the mixture for about 1 minute on each side, turning once so the bread absorbs it nicely.
  4. Heat a non-stick pan to medium heat (or add 2 tablespoons butter if you don’t have a non-stick pan)
  5. Lift the bread out of the mixture and let it slightly drain before putting it on the hot pan.
  6. Cook the bread until golden brown on each side (ideally turning it once). This will usually take about 5-8 minutes. 
  7. Repeat for all slices of bread.
  8. Sprinkle with cinnamon or sugar and dig in!

Homemade Granola

Serves 6
Homemade Granola

We couldn’t complete a breakfast post without talking about granola. It may be simple, but it’s a goodie— especially when there are limited boxes on shelves and more time to play around in the kitchen. To make this killer mix, you’ll need: 

2 cups rolled oats 

½ cup chopped nuts 

2-3 tablespoons maple syrup/honey 

2 tablespoons coconut oil or another healthy cooking oil 

½ teaspoon vanilla extract 

Instructions

  1. Preheat your oven to bake 150 °C
  2. Combine all ingredients in a mixing bowl.
  3. Make sure you’ve thoroughly washed your hands before using them to mix and toss the ingredients. It will get a little sticky, but that’s all part of the fun!
  4. Spread the combined mixture in a thin layer on a baking sheet lined with baking paper and bake for 10 minutes, so it’s very lightly toasted. 
  5. Let it cool for at least 20 minutes before serving or storing (the granola can be kept in an airtight container in a cool, dry place for up to 2 weeks). 
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