Weekend breakfast | TDAC

sofiacardoso-breakfast-tdac

It’s been a while since I’ve created a illustrated recipe so here it goes. It was inspired by a personal piece I did this summer for my children’s illustration portfolio and features three of my go to weekend recipes that we make here at home whenever we feel like having an indulgent breakfast:

ZESTY FRENCH TOAST (an orangy or lemony touch)
– slice of bread (2 days old bread works best)
– 1 egg
– 1 cup of milk of your choice
– orange or/and lemon zest
– sugar and cinnamon

Prepare the egg mixture by mixing all the ingredients above except for the sugar and cinnamon. Then soak each slice of bread in the mixture and cook until golden. You can either fry in oil or cook each side in a little bit of butter. Serve hot with a pinch of sugar and cinnamon on top and feel free to add some extra toppings like fresh fruit or any syrup you have in hand.

BLUEBEAR SANDWICH
Bear version: peanut butter + slices of banana + blueberries
Polar bear version (my favorite): cream cheese + slice of cucumber + olives

PANCAKES (vegan + gluten-free)
Makes 6 small pancakes or two big ones)
– 1 ripe banana mashed
– 1 cup of oat flour (make sure the package says it is gluten-free)
– 1/3 cup shredded coconut (optional)
– 1/2 non dairy milk (either almond or soya works wonders)
– vanilla extract
– frozen blueberries (optional)

Mix all the ingredients above in a bowl and set aside. Prepare a non stick pan or use a tsp of coconut oil to coat the pan you’re going to use. Pour the batter and cook on each side for around 5 minutes or until you see they are fully cooked and golden. Repeat and then stack them up and serve with fresh fruit, maple syrup or with any topping you like.

What is your go to recipe to indulge during weekends?
Happy Thursday!

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