The student news site of Iowa City High School.

Spring Breakfast

April 28, 2017

Sunny days and warmer weather call for light and simple breakfast recipes. These four tasty recipes can be made with ingredients already in your kitchen and are perfect to enjoy on a spring morning.

 

BANANA TOAST

INGREDIENTS

  • 2 slices of whole grain toast
  • ½ cup peanut butter
  • ½ cup greek yogurt
  • 1 banana
  • ¼ cup honey
  • ¼ cup roasted coconut
  • ½ cup pistachios

DIRECTIONS

Toast two slices of your favorite whole grain bread. Spread peanut butter then greek yogurt on the toast and place banana slices on top. Drizzle with honey, and top with roasted coconut and crushed pistachios.

 

GREEN SMOOTHIE BOWL

INGREDIENTS

  • 1 cup spinach
  • ¼ cup mango
  • ¼ cup pineapple
  • 1 banana
  • 2 kiwis
  • ½ cup vanilla greek yogurt
  • 3 tbsp honey

DIRECTIONS

Place spinach, mango, pineapple, banana, kiwis, greek yogurt, and honey into blender and puree until smooth. Pour into bowl and top with a few slices of kiwi.

 

RASPBERRY SMOOTHIE BOWL

INGREDIENTS

  • 2 cups raspberries (frozen or fresh)
  • 1 banana
  • 1 tbsp almond or peanut butter
  • ⅔ cup vanilla greek yogurt
  • 4 ice cubes

DIRECTIONS

Place raspberries, banana, almond/peanut butter, yogurt, and ice into blender and puree until smooth. Pour into bowl and top with a handful of raspberries.

 

CRANBERRY ORANGE PANCAKES

INGREDIENTS

PANCAKES

  • 2 cup flour
  • 1 tbsp sugar
  • ¼ cup cornstarch
  • 1 tsp salt
  • ¾ tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 2 cups milk
  • 1 tbsp melted butter
  • 1 cup dried cranberries
  • ½ tsp orange or grapefruit zest

ORANGE CREAM CHEESE TOPPING

  • 2 oz cream cheese
  • ⅛ cup melted butter
  • ⅛ tsp vanilla
  • 2 tbsp orange juice
  • ¼ tsp orange zest
  • 1 cup powdered sugar
  • 1/2 cup milk

DIRECTIONS

PANCAKES

In a large bowl, mix together flour, sugar, cornstarch, salt, baking powder and baking soda. In a smaller bowl, whisk the eggs, milk, and melted butter. Pour wet ingredients into large bowl with dry ingredients and mix until batter has only small lumps. Fold in cranberries and zest. Heat a pan or griddle over medium heat and melt a tablespoon of butter. Pour about a ¼ cup of batter onto pan or griddle. Gently flip pancake when bubbles begin to appear on pancake’s surface and remove once both sides are golden brown. Repeat with remaining batter, adding butter to pan or griddle between each batch, if needed

TOPPING

In a medium bowl, beat cream cheese, butter, vanilla, orange juice, and orange zest. Gradually add in powdered sugar and beat until mixture is smooth and creamy. Add milk to reach desired consistency. Pour over pancakes, top with leftover zest and enjoy!

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