Organic Multigrain Walnut Banana pancakes with Egg White Havarti Mushroom Omelet.
Imagine the sweet aroma of thick maple syrup sweetly sliding down a buttered savory delight.
This delightful dish will have you screaming breakfast is ready!
All you need:
Organic Multigrain Pancake Mix
Unsalted butter
Olive oil
Pinch of salt
1 cup Blackberries
1 banana
Scoop of Walnuts
For the Omelet:
Egg whites
Havarti cheese
Baby Portabella Mushrooms
Preparation:
The trick here is to thinly slice the bananas and crush the walnuts (covered in a paper towel with a wooden spoon) and add the goodness with a pinch of salt to the batter. I like my pancakes thick, so I usually don't follow the instructions on the box.
The trick here is to thinly slice the bananas and crush the walnuts (covered in a paper towel with a wooden spoon) and add the goodness with a pinch of salt to the batter. I like my pancakes thick, so I usually don't follow the instructions on the box.
Cooking instructions
Lightly butter the griddle with a tsp of butter. When that melts add a sprinkle of olive oil but be careful not to overgrease the pan. Scoop your yummy batter while the pan is on a medium high flame, and after about 30 seconds cook for 2-3 minutes at medium heat (or until you start to see bubbles).
Lightly butter the griddle with a tsp of butter. When that melts add a sprinkle of olive oil but be careful not to overgrease the pan. Scoop your yummy batter while the pan is on a medium high flame, and after about 30 seconds cook for 2-3 minutes at medium heat (or until you start to see bubbles).
Voila!
Slice some blackberries
In separate pan:
Toss some mushrooms into your egg whites , cook and top with Havarti cheese.
Surprise your boo with this lovely treat as a breakfast in bed option. And as always,
Under 20 minutes!
