Did you know that when I was a child, I didn’t like to have breakfast? I used to only drink a glass of milk in mornings, and then crave for the entire day. Then when I was a freshman in university, I used to eat fatty pastries every morning with a big cup of sugared tea. Yuck!
But now, I’m older and I know that breakfast is the most important meal of the day and not only it keeps you full for hours, it is also helps you maintain your healthy weight. I can easily say that when I don’t have breakfast, I tend to binge on any food I can find that day.
So, breakfast is good for us and we have to have it everyday. But it’s not easy huh? For some people, having a breakfast early is not tempting. My sister, for example, cannot have breakfast very early. That is of course not true for me. But I have another problem. Since I like to sleep, and am therefore usually rushing for work in the mornings, I definitely don’t have time to have a decent breakfast. Fortunately, these two breakfast preventive situations have one single solution: “pre-made breakfast”.If you don’t like to have breakfast early, just prepare it in the morning. Or, if you are like me and don’t have time to eat, just prepare it and eat on the way or when you arrive at work. But preparing takes a lot of time too, what if we don’t have time for that? Well, you can make some of the work the night before, and just assemble or cook in the morning. That easy!
Today, I’m starting a weekly challenge: “Pre-made Healthy Breakfast Challenge”, or simply PHBC. For one week, I’m going to have a different healthy breakfast every day, and post it here with recipes. And believe me, they are all too quick to prepare since I’m a lazy person.
So, we start with pancakes…
Did you see Katie’s vegan red velvet pancakes? Oh, they are so good! So yesterday, I decided to have them for my next breakfast, and prepared the batter before I sleep. I changed the recipe a little bit, made the batter, put it in a container, put that in the freezer and slept.
When I woke up, I took out the batter, and saw that it was thickened too much. So I added a little bit of milk and cooked the pancakes. Then I spread some rose jam (killer!!!) and my homemade peanut butter on top. I put my pancakes in a container and eat them on my way to work.
Also, I managed to grab the leftovers of my sister’s lactose-free milk:
Day one completed!
Overnight Chocolate Pancakes with Peanut Butter & Rose Jam
adapted from Chocolate-Covered Katie
makes 2 pancakes
- 2 tablespoons whole-wheat flour
- 2 tablespoons cocoa powder
- 1 tablespoon oatmeal
- 1 tablespoon flax seed
- 1/2 tablespoon baking soda
- 1/2 cup milk
- 1/4 teaspoon stevia (or 1 tablespoons honey or any other liquid sweetener)
- optional: 2 teaspoons chocolate nibs
- 1 tablespoon peanut butter
- 1 tablespoon jam (I used rose jam but blackberry jam works the best)
Mix all the ingredients, and store them in the refrigerator overnight.
On the morning, if the batter is too dry, add 1-2 tablespoons milk. Then, cook both sides in a lightly oiled pan for 2-3 minutes.
Spread peanut butter and jam on top.
Put them in a container and take to work!