In Today’s video, I share my favorite Breakfast recipes that I have been enjoying lately! I hope this video helps you out if you also want to eat healthier.
Enjoy ❤️
xoxo
Jennyfer Ross😘
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Smoothie bowl:
For the smoothie:
1Advocado
2 Dates
100 ML Soy Milk, or any other milk of your choice
Topings:
Grapes
Blue Berries
Granola
Almonds
Chia seeds
Hemp Seeds
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Banana Pancakes
1-1/2 cups all purpose flour,
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
FOR COOKING
Vegetable oil
Unsalted butter
FOR SERVING
Maple syrup
Sliced bananas
Confectioners’ sugar (optional)
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Ingredients
½ cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.
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