Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat flour in place of white flour. They’ll be the wake-up call you never know you’ve been missing.
Active time: 10 minutes | Total time: 25 minutes
Oats Masala Pancakes
Ingredients
1 cup oat flour
3 tbsp chickpea flour (besan)
1 1/2 cups water
1 tsp dry fenugreek leaves (kasoori methi)
1 small (50g) onion, very finely chopped
1 small (50g) tomato, very finely chopped
1
Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat flour in place of white flour. They’ll be the wake-up call you never know you’ve been missing.
Active time: 10 minutes | Total time: 25 minutes
Oats Masala Pancakes
Ingredients
1 cup oat flour
3 tbsp chickpea flour (besan)
1 1/2 cups water
1 tsp dry fenugreek leaves (kasoori methi)
1 small (50g) onion, very finely chopped
1 small (50g) tomato, very finely chopped
1–2 green chilies, deseeded and very finely chopped
1 tbsp (15g) fresh cilantro, chopped
1/2 tsp salt
1/2 tsp garam masala
1/4 tsp turmeric (haldi)
Directions
Combine the oats, gram flour, water, dry fenugreek leaves, onion, tomato, green chilies, coriander, salt, garam masala, and turmeric in a large bowl. Whisk well until smooth, adding additional water if needed to create a pourable batter.
Heat a lightly greased nonstick skillet or griddle over medium heat. Pour a small ladleful of batter onto the pan and spread gently into a thin pancake.
Cook for about 2 minutes, or until the edges begin to brown lightly. Flip and cook on the other side until cooked through and lightly browned.
Repeat with the remaining batter. Serve hot with mint chutney, if desired.
This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.
This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat,
This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.
This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).
Active time: 5 minutes | Total time: 15 minutes
Curried Tofu-Spinach Scramble
Ingredients
3 tbsp plain soy milk
3 tbsp nutritional yeast
1/4 tsp curry powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
6 oz. extra-firm tofu, drained, pressed, and crumbled
1/2 cup (90g) grape tomatoes, halved
4 cups (100g) fresh spinach, lightly packed
2 slices whole grain bread, toasted
Directions
In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.
Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside.
Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.
Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast
Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).
Active Time: 10 minutes | Total Time: 10 minutes
Mango-Pineapple Yogurt Bowl
Ingredients
1 tbsp unsweetened coconut flakes
1 cup (245 g) plain nonfat Gre
Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).
Active Time: 10 minutes | Total Time: 10 minutes
Mango-Pineapple Yogurt Bowl
Ingredients
1 tbsp unsweetened coconut flakes
1 cup (245 g) plain nonfat Greek yogurt
¼ cup (41 g) diced pineapple, fresh or frozen
¼ cup (41 g) diced mango, fresh or frozen
1/2 cup unsweetened bran cereal
Directions
In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 1-2 minutes. Remove from heat and set aside.
Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.
Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.
Active time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg with Spinach & Bacon
Ingredients
1 tsp olive oil
4 slices cooked Canadian bacon, chopped
1 shallot, minced
1
Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.
Active time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg with Spinach & Bacon
Ingredients
1 tsp olive oil
4 slices cooked Canadian bacon, chopped
1 shallot, minced
1 medium tomato, seeded and chopped
4 cups packed fresh baby spinach leaves
2 large (50g each) eggs
1/4 tsp black pepper
Directions
Preheat the oven to 350°F (177°C). Lightly coat 2 (8-oz.) ramekins with cooking spray.
Heat the olive oil in a nonstick skillet over medium heat. Add the Canadian bacon, shallot, and tomato and cook, stirring frequently, for about 2 minutes, or until tender. Stir in the spinach and cook for 1 minute, tossing occasionally, until wilted.
Divide the spinach mixture evenly between the prepared ramekins. Crack 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with the black pepper.
Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the egg whites are opaque and the yolks are cooked to your desired doneness. Serve immediately.
If you’re craving a tropical twist on traditional pancakes, these gluten-free, lower-carb cakes are a great option. They’re tender and tasty, and subbing naturally sweet mango topping for the syrup makes them seem decadent — with fewer grams of added sugar.
Active time: 25 minutes | Total time: 25 minutes
Coconut Pancakes With Mango Puree Recipe
Ingredients
1 cup (165g) mango, chopped
1 tsp fresh lime juice
1/4 cup (30g) coconut flour
1/4 tsp baking powder
1/2 cup (122g) unsweetened vanilla alm
If you’re craving a tropical twist on traditional pancakes, these gluten-free, lower-carb cakes are a great option. They’re tender and tasty, and subbing naturally sweet mango topping for the syrup makes them seem decadent — with fewer grams of added sugar.
Active time: 25 minutes | Total time: 25 minutes
Coconut Pancakes With Mango Puree Recipe
Ingredients
1 cup (165g) mango, chopped
1 tsp fresh lime juice
1/4 cup (30g) coconut flour
1/4 tsp baking powder
1/2 cup (122g) unsweetened vanilla almond milk
1 tbsp coconut oil, melted
1 tbsp maple syrup
3 large egg whites
1 tsp vanilla
Directions
Place the mango and lime juice in a blender and puree until smooth, scraping sides and repeating as needed. Pour into a small bowl and set aside.
In a large bowl, combine the coconut flour and baking powder, whisk to combine. In a medium bowl, combine the almond milk, coconut oil, maple syrup, egg whites and vanilla and whisk vigorously for 1 minute to really incorporate the egg whites.
Preheat a griddle or large non-stick skillet over medium heat.
Stir the egg white mixture into the coconut flour mixture. It will thicken as you stir. When well-mixed, it should be pourable but thick. If it is too thick, stir in another tablespoon of almond milk.
Coat the hot pan with coconut-oil spray. Scoop heaping 1/4-cup portions and drop on the oiled pan, spreading into 4-inch rounds. Cook for about 2–3 minutes on the first side, until the edges look cooked and the top is bubbly. Carefully turn the cakes and cook for another 2 minutes, until puffed in the center and cooked through. Top with mango puree and serve immediately.
Serves: 2 | Serving Size: 2 pancakes with 2 tablespoons of topping
Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!
Active time: 10 minutes | Total time: 8 hours, 10 minutes
Overnight Oats
Ingredients
1/2 cup rolled oats
1 cup p
Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!
Active time: 10 minutes | Total time: 8 hours, 10 minutes
Overnight Oats
Ingredients
1/2 cup rolled oats
1 cup plain nonfat Greek yogurt
1 cup unsweetened almond milk
1/4 cup chia seeds
1/4 cup slivered almonds
1/2 cup strawberries, cut into bite-size piece
1/2 tsp vanilla extract
1/4 cup unsweetened coconut flakes
1 tbsp maple syrup
Directions
Place all the ingredients in a mason jar or other airtight container and stir well to combine. Cover and refrigerate overnight.
Serve chilled. Enjoy immediately or take it on the go.
Whether it’s a busy weekday or a lazy weekend, there’s never a bad time for a warm, comforting breakfast. With an emphasis on the word ‘quick,’ it’s time to lean on the Instant Pot. It’s a convenient kitchen gadget you’ll want in your cooking lineup, if it’s not already there.
Today, we’re using it for oatmeal — hearty, whole-grain bowls ready in 8 minutes of pressure cooking, plus 5 minutes of natural release, while you’re getting ready for work. (Read: No stirring, burning or standing at the
Whether it’s a busy weekday or a lazy weekend, there’s never a bad time for a warm, comforting breakfast. With an emphasis on the word ‘quick,’ it’s time to lean on the Instant Pot. It’s a convenient kitchen gadget you’ll want in your cooking lineup, if it’s not already there.
Today, we’re using it for oatmeal — hearty, whole-grain bowls ready in 8 minutes of pressure cooking, plus 5 minutes of natural release, while you’re getting ready for work. (Read: No stirring, burning or standing at the stove!)
The steps are simple: combine liquids and oats, seal the pot, and cook — then serve immediately with your favorite toppings or portion into jars and refrigerate for the entire week.
A few notes: For best results, a low-fat or non-dairy milk works well — high-fat milks like coconut milk may separate during cooking. You’ll also need less liquid than you would on the stovetop — in the Instant Pot, liquid is absorbed rather than evaporated, so go easy to avoid oatmeal soup.
Active time: 10 minutes | Total time: 20 minutes
Pressure Cooker Oats
Ingredients
2 cups (160g) old-fashioned oats
2 cups (480g) water, divided
2 cups nonfat milk (almond, hemp, coconut and soy also work)
1 tbsp chia seeds
1 tbsp flaxseeds
1 tbsp hemp seeds
1/2 tsp salt
1 tbsp maple syrup (optional)
Directions Insert the steamer rack inside the inner pot of your Instant Pot and add 1 cup of water. In a 4-cup heat-safe bowl, combine the oats, remaining 1 cup water, milk, salt, maple syrup, and seeds, and stir to combine.
Place the bowl on top of the steaming rack and secure the lid on the Instant Pot. Set the valve to “sealed” and cook on high pressure for 8 minutes.
After cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure by turning the valve to vent using a wooden spoon.
Carefully remove the bowl from the Instant Pot. Serve the oatmeal with your favorite toppings, or allow to cool completely before transferring to airtight containers and refrigerating for up to 5 days.
A flaw in the system makes this Starbucks breakfast less than stellar.
They say the third time’s the charm, and that’s what happened to us when we attempted to try the super-popular sell-out breakfast at the Starbucks Reserve Roastery Tokyo in Meguro Ward recently.
▼ The Reserve Roastery Tokyo
The premium breakfast set is so popular that despite visiting twice to try it we were unable to order it as it had already sold out, and on one occasion, it had sold out by 8 in the morning, just an ho
A flaw in the system makes this Starbucks breakfast less than stellar.
They say the third time’s the charm, and that’s what happened to us when we attempted to try the super-popular sell-out breakfast at the Starbucks Reserve Roastery Tokyo in Meguro Ward recently.
▼ The Reserve Roastery Tokyo
The premium breakfast set is so popular that despite visiting twice to try it we were unable to order it as it had already sold out, and on one occasion, it had sold out by 8 in the morning, just an hour after opening.
▼ The incredibly popular menu item is called Roastery Breakfast Mattina.
On our third visit, we almost punched the air like a Starbucks-loving Super Mario when staff told us the breakfast set was available. Placing an order for it immediately, it didn’t take long for our breakfast to be served, and we were able to take a good look at everything it contained.
It looked absolutely delicious, and despite there being no Starbucks branding anywhere, it really had a Starbucks feel to it.
What we received for our breakfast was:
One croissant (or as Starbucks calls it, a Cornetto)
Two types of bread
One frittata slice
One white sausage
Salad
Ham
Minestrone soup
Nocciola spread (hazelnut chocolate spread)
To readers living outside Japan, this breakfast might not seem all that special, but here in Japan, where breakfast options are notoriously slim, it’s a rare sight to find something like this outside of a hotel buffet.
▼ We began by tasting the soup, which was hearty and delicious, and a nice nod to the Italian influence behind this particular breakfast.
Next up, we took bites of the salad, ham and fritatta, which all met our approval, before trying the cornetto, which tasted good both dipped in the soup and with some of the chocolate hazelnut spread.
▼ Our favourite item on the breakfast plate, however, was the sausage.
▼ Juicy and flavoursome, it was a high-quality sausage that left us wanting more.
The entire breakfast was flawless in terms of quality and flavour, but as we finished it all, we realised there was one thing missing.
▼ A drink.
This is the major design flaw in the Starbucks breakfast, especially when you’re dining solo. As beverages need to be purchased separately, you end up having to queue twice – once at the Princi bakery counter at the back on the ground floor where the breakfast set is sold, and once again at the drink counter.
Though the two counters are close to each other, it can become a hassle when there are long lines of people waiting to order.
Adding to the hassle is the fact that the place is so popular it can be incredibly difficult to find a seat, so you’ll be faced with a list of priorities when dining alone.
If you’re in a group, one person can find a table while another person orders breakfast and someone else gets drinks, streamlining the process and eliminating stress. When you’re dining solo, though, you have to complete all these tasks alone, which isn’t all that fun, especially when you’re paying 2,250 yen (US$14.13) for the breakfast.
Having to order breakfast at the bakery comes with another set of challenges, as you’ll need a whole lot of willpower not to succumb to the baked delights on display.
So is the breakfast set worth the hype and hassle? Well, for Starbucks fans, yes. There’s definitely an air of exclusivity about it, due to its scarcity, so every bite will make you feel like an elite Starbucks customer.
It’s especially ideal for an early-morning meetup with friends, as long as you get there at 7 a.m. sharp so you can be confident the breakfast won’t have sold out. Solo diners who don’t mind expending some energy and juggling a few things will also enjoy the breakfast, but if you prefer to walk to the beat of your own drum, or want an alternative when it sells out, then this hack will be more up your alley.
Cafe information
Starbucks Reserve Roastery Tokyo / スターバックス リザーブ ロースタリー東京
Address: Tokyo-to, Meguro-ku, Aobadai 2-19-23
東京都目黒区青葉台2丁目19-23
Open 7 a.m.-11 p.m. Website
For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free chickpea flour binds the pancakes together.
Active time: 10 minutes | Total time: 55 minutes
Oats Uttapam Pancakes
Ingredients
1 cup oat flour
1/2 cup (46g) chickpea (gram) flour
1/4 tsp asafoetida (hing) powder
1/2 tsp baking powder
1/2 tsp salt, divided
3/4 cup water
1/4 cup (28g) grated carrots
1 onion, choppe
For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free chickpea flour binds the pancakes together.
Active time: 10 minutes | Total time: 55 minutes
Oats Uttapam Pancakes
Ingredients
1 cup oat flour
1/2 cup (46g) chickpea (gram) flour
1/4 tsp asafoetida (hing) powder
1/2 tsp baking powder
1/2 tsp salt, divided
3/4 cup water
1/4 cup (28g) grated carrots
1 onion, chopped
1 medium tomato, chopped
1/4 cup (36g) green peas
1/4 cup (23g) chopped cabbage
1–2 green chilies, minced
1/4 tsp black pepper
6 curry leaves, chopped
Directions
Combine the oats, garbanzo flour, asafoetida powder, baking powder, 1/4 tsp salt, and water in a bowl. Mix until a thick, pourable batter forms. Let the batter rest for 30 minutes.
In a separate bowl, combine the carrots, onion, tomato, peas, cabbage, green chilies, black pepper, curry leaves, and 1/4 tsp salt.
Heat a nonstick skillet over low heat. Pour a ladleful of batter into the pan and spread gently into a thick circle. Sprinkle the vegetable mixture evenly over the surface and lightly press the toppings into the batter with the back of a spoon.
Cook until the bottom is crisp and golden brown, about 4-5 minutes. Carefully flip and cook the other side until golden brown and cooked through.
Most people don’t get enough dietary fiber in their daily fare (1). Try adding this fiber-rich breakfast to your repertoire, and savor the maple and raspberry flavors while you tuck into a healthy breakfast.
RD Tip: Grinding flaxseeds helps the body better absorb nutrients such as omega-3 fatty acids and phytochemicals called lignans (2). This recipe has both whole and ground flaxseeds, giving you the health benefits of flaxseeds as well as a satisfying crunch.
Active time: 30 minutes | Total ti
Most people don’t get enough dietary fiber in their daily fare (1). Try adding this fiber-rich breakfast to your repertoire, and savor the maple and raspberry flavors while you tuck into a healthy breakfast.
RD Tip: Grinding flaxseeds helps the body better absorb nutrients such as omega-3 fatty acids and phytochemicals called lignans (2). This recipe has both whole and ground flaxseeds, giving you the health benefits of flaxseeds as well as a satisfying crunch.
Active time: 30 minutes | Total time: 6 hours
Raspberry Chia Pudding with Almond Milk and Flax Crisps
Ingredients
1 1/2 cups (366g) almond milk
1/2 cup (84g) chia seeds
2 tbsp pure maple syrup, divided
1 1.25-oz package freeze dried raspberries
1/4 cup (42g) whole flaxseeds
1/4 cup (28g) ground flaxseeds
1 tsp cinnamon
1 large egg white
2 tsp water
1 cup (150g) fresh raspberries
Directions
The night before, in a 2–3 cup (480–720ml) storage container, combine the almond milk, chia seeds and 1 tbsp maple syrup and stir vigorously for a few seconds. In a blender or food processor, blitz the freeze-dried raspberries into a fine powder. Add the raspberry powder to the chia seed mixture and stir to combine. Cover and place in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 350ºF (175ºC). Line a sheet pan with parchment paper and reserve. In a medium bowl, combine the whole and ground flaxseeds and cinnamon, whisking to mix. Add 1 tbsp maple syrup, egg white, 2 tsp water and stir thoroughly. Let stand for 2–3 minutes. It will thicken slightly. Spread the mixture on the parchment paper to a thickness of about 1/4 inch. Bake for 13-14 minutes, until dry and crisped. It will become firmer as it cools.
Cool on a rack and break into bite-sized pieces.
Serve pudding, topped with raspberries and crisps.
Makes 2 cups pudding and 1 3/4 cups crisps
Serves: 4 | Serving Size: 1/2 cup pudding, 1/4 cup raspberries and scant 1/2 cup crisps
This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. Brown rice contains fiber and antioxidants, so it’s a good item to keep in your pantry for this recipe and beyond (1). Top this creamy coconut milk porridge with Greek yogurt for additional protein.
Active time: 5 minutes | Total time: 1 hour
Pressure Cooker Brown Rice Breakfast Porridge
Ingredients
1 cup (180g) short-grain brown rice, rinsed
1 14-oz. can (440ml) unsweetened light coconut mil
This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. Brown rice contains fiber and antioxidants, so it’s a good item to keep in your pantry for this recipe and beyond (1). Top this creamy coconut milk porridge with Greek yogurt for additional protein.
Active time: 5 minutes | Total time: 1 hour
Pressure Cooker Brown Rice Breakfast Porridge
Ingredients
1 cup (180g) short-grain brown rice, rinsed
1 14-oz. can (440ml) unsweetened light coconut milk
3 tbsp (60g) pure maple syrup
1/2 tsp salt
1 1/2 cup plain nonfat Greek yogurt
1/4 cup walnuts, toasted, roughly chopped
1 green apple, very thinly sliced
1/2 tsp cinnamon
Directions
In the bowl of a pressure cooker, add the brown rice, coconut milk, maple syrup, salt, and 2 cups of water.
Secure the lid and pressure cook on Manual for 30 minutes at high pressure. Make sure the pressure valve is sealed.
When the cooking program ends, allow the pressure to release naturally for 20 minutes, then move the pressure release valve to venting to release any remaining steam.
Remove the lid and stir the porridge. Scoop into bowls, top with Greek yogurt and garnish with toasted walnuts, and apple. Dust with cinnamon and serve.
Serves: 6 | Serving Size: About 3/4 cup porridge, 1/4 cup Greek yogurt + toppings
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