Start your day off right with some immune boosting breakfast recipes, brought to you by our food writer, Libby Kimber.
Recipe and image courtesy of Australian Passionfruit | aussiepassionfruit.com.au
Serves: 2-4 (makes 10 pancakes)
- 1 1/4 cups (170g) wholemeal flour
- 1/2 cup (50g) quick oats
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 1/2 cups (375ml) buttermilk (can be substituted with 1 cup milk whisked with 1/2 cup natural yoghurt)
- 1 egg
- 1 Tbsp (20ml) olive oil, plus extra for cooking
- 1/2 cup (125g) mashed banana
- 1/4 cup passionfruit pulp (3-4 fresh passionfruit)
- 1 tsp vanilla paste or extract
- Extra passionfruit
- Maple syrup
- Natural or coconut yoghurt
Combine dry ingredients (flour through cinnamon) in a large bowl. Whisk together wet ingredients (buttermilk through vanilla) in a jug.
Pour wet ingredients into dry and stir until just combined. The mixture will be thick, with a few lumps.
Preheat a large skillet over medium heat. Brush pan with a bit of extra oil and pour in 1/4 cup of batter per pancake; allow room to spread and avoid crowding the pan. Cook 2-3 minutes until small bubbles form on the surface and edges are golden.
Flip pancakes and cook another 2-3 minutes. Transfer to a plate and cover with foil, or keep warm in a low oven. Re-oil pan and repeat with remaining batter.
Serve with extra passionfruit pulp, yoghurt and maple syrup.
Recipe and image courtesy of Papaya Australia | australianpapaya.com.au
- 1/3 cup (35g) rolled oats
- 1 cup milk or water
- 1/4 tsp cinnamon
- 1 cup (150g) diced papaya
- 1 Tbsp (10g) sliced almonds
- 1 Tbsp almond butter
- 2 Tbsp natural yoghurt
Add oats, milk and cinnamon to a saucepan and bring to the boil. Reduce heat and simmer 3-4 minutes until thickened, then stir through half the diced papaya.
Spoon porridge into a serving bowl, top with almonds, almond butter, yoghurt and remaining papaya.