Looking for last minute Mother’s Day breakfast ideas? We’ve got you covered. These breakfast in bed recipes are simple enough to get the kids involved and give a little bit more love than scrambled eggs on toast.
Tray bake pancakes
Serves 4 | Prep & Cook 35 mins
- 1 2/3 cups (250g) plain flour
- 2 1/2 tsp baking powder
- 1/4 cup (55g) caster sugar
- 1 1/4 cups (310ml) milk
- 2 eggs
- 60g butter, melted and cooled
- 1 x 125g punnet fresh raspberries
- 1 fresh mango, peeled and sliced thinly
- 1/4 cup (10g) toasted coconut chips for garnish
- Coconut yoghurt and maple syrup, to serve
Preheat oven to 200°C and grease and line a 35cm x 25cm baking dish with baking paper.
Sift flour and baking powder into a mixing bowl and add sugar. Make a well in the centre.
Whisk milk and eggs together and add to flour; mix well. Stir in all but 1 tbsp of the melted butter. Pour into prepared tin.
Arrange raspberry and mango slices over the top and brush with reserved melted butter. Bake for 25 minutes. Cool slightly.
To serve, cut into 12 squares. Stack 3 per serve and top with coconut chips, yoghurt, and a drizzle of maple syrup. Other topping suggestions include raspberry and white chocolate, and ricotta and fig.
Recipe courtesy of Australian Eggs, find more at australianeggs.org.au
Serves 4 | Prep 20 mins | Cook 20 mins
- 4 apples, cored and sliced
- 200g strawberries, sliced
- 200g blackberries
- 2 oranges, juice, and zest
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 2-star anise
- Coconut yoghurt, to serve
For the crumble
- 1 cup shredded coconut
- 1 cup almond meal
- 2 tbsp chia seeds
- 1 tbsp arrowroot flour or cornflour
- Pinch sea salt
- 3 tbsp virgin coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- Preheat oven to 180°C fan forced.
In a bowl, combine apples, strawberries, blackberries, orange zest and juice, maple syrup, cinnamon, and star anise. Once mixed well, transfer to a deep baking dish.
To make the crumble topping, combine the coconut, almond meal, chia seeds, arrowroot flour and salt. Pour the coconut oil, maple syrup and vanilla extract over. Mix well until the crumble sticks together.
Sprinkle over the top of the fruit mix. Bake in the oven for 35-40 minutes until the apples are cooked through and crumble is golden brown. To avoid the crumble browning too quickly, cover with foil halfway through cooking.
To serve, place a generous spoonful of warm crumble into a bowl. Top with coconut yoghurt. Enjoy!
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