CATEGORIES

Breakfast

Here is a stray Grub for Guys recipe set that hasn’t published but that I thought you might like to check out heading into the weekend. Enjoy!

Two Healthy and Extremely Awesome Breakfast Recipes
Panko Banana Waffle French Toast & Sweet Potato Pancakes

Without trying to sound like Sandra Lee in her “Semi-Homemade” show (come on, I know you guys watch her), here are two easy breakfast recipes that begin with pre-made ingredients. Because after a night of drinking, you need carbs to soak up that alcohol. Or if you’re a dad like me, and want to impress your family, these two are can’t-miss.

Panko Banana Waffle French Toast
Ingredients:
8 Eggo frozen waffles (whole wheat if you want to go healthier)
2 large eggs
¾ cup panko-style bread crumbs
2 bananas, sliced to ¼ inch thickness
2 tbsp. milk (skim is fine)
¼ tsp. vanilla extract
Powdered sugar
Maple syrup

Directions:
Pre-heat non-stick skillet or a large non-stick frying pan. Let waffles thaw, which takes about 30 minutes. Beat eggs with milk and vanilla in a large, wide bowl. Put bread crumbs on a plate next to egg mixture. Take the waffles, one at a time and put a few banana slices on one half, then fold over. Dip in egg mixture, then bread crumbs, and then onto skillet. Repeat with remaining waffles, and cook until crispy on the outside. Top each waffle with powdered sugar and serve with maple syrup on the side. Makes four (2-waffle) servings.

Sweet Potato Pancakes
Ingredients:
1 cup whole wheat pancake mix (such as Bob’s Red Mill)
1 medium sweet potato
¼ cup chopped pecans, divided
1 Tbsp brown sugar
2 Tbsp. butter
Maple syrup

Directions:
Peel and cut the sweet potato into chunks. Place in a small saucepan and cover with water. Bring to a boil and let simmer for 12-15 minutes or until tender. Drain and mash into a puree and set aside. Pre-heat non-stick skillet or large non-stick frying pan. Prepare pancake mixture according to package directions (it’s really easy…you mix it with an egg, some oil and water until the proper consistency). Then fold in ¾ cup of the sweet potato puree and 2 tbsp. of the pecans. After pouring the batter onto the skillet, melt the butter with brown sugar in a small frying pan over medium heat, and then add the remaining 2 tbsp. pecans and toast for a few minutes until dark brown and caramelized. After cooking the pancakes to desired doneness, serve on a plate topped with some of the pecan mixture and serve with maple syrup on the side. Serves 4, or two really hungry people.

  

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