Buckwheat Banana Pancakes
Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.
Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.
Whether you’re hosting Mother’s Day, having your girlfriends over or making breakfast in bed for a loved one, all these gorgeous recipes can be made ahead of time, so all you have to do in the morning is put on the finishing touches and serve.
Who says French toast has to be sweet? Here, savory mushrooms are cooked with butter, thyme and milk and spooned over caraway rye French toast for a satisfying breakfast-for-dinner.
Yes, we’ve actually put potatoes in a waffle maker – and they’re incredible! You’ll find yourself making them over and over again with our Mushroom Chicken Hash smothered over top.
We're celebrating the ever-versatile poached egg. Master classic eggs benedict and much more.
This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite.
Fresh strawberries are roasted with balsamic vinegar in this French-style baked dessert.
Three flours – spelt, oat and whole-wheat pastry flour – combine to create a delicious, whole-grain crust for this fresh spring tart.
Whole-wheat cinnamon raisin bread is layered with bananas and covered with an egg and milk mixture before baking. An oat crumble topping adds a touch of sweetness and texture.
These simple-to-make buckwheat crepes are stuffed to the brim with vegetables and cheese then baked in a luscious creamy yogurt sauce.
Coconut flour and ricotta stand in for regular flour in these lemony pancakes, while leeks and turkey bacon add flavor and protein to this meal.
These Peanut Butter Banana Muffins, from our September 2014 meal plan, can be made ahead and frozen for a fantastic breakfast treat anytime.
Break out your waffle iron and try this deceptively simple meal for breakfast, brunch or an easy dinner.
Thick chunks of salty ham and pungent slivers of green onions give our pie some serious scrape-the-plate succulence.
Make room for spring's bounty by finishing off winter's remaining roots, including red potato, sweet potato and parsnip, topped with protein from a poached egg.