Breakfast is the most important meal of the day. There are many different possibilities to eat and it doesn’t matter if you are in a hurry or not. In fact, making breakfast is one of the best ways to start your day out right.

Here There is Breakfast Recipes Which are Easy to Make at Home:

1 – Brown Rice Pudding With Cinnamon And Walnuts

  • Makes 4 servings
  • Prep time: 45 minutes
  • Cook time: 20 minutes

A traditional dish is given a new, more wholesome spin in the form of this warming and comforting rice pudding. This brown rice dish will give you energy in the morning because it is low in added sugar, high in antioxidants, and high in complex carbohydrates. This dish has a layered flavor profile thanks to the cinnamon and walnuts, which are a good source of omega-3 fatty acids. If you want more protein in your diet, try using soy milk.Rice in its Most Simple Form


  • 2 cups of unsweetened non dairy milk, split into four equal parts 
  • ⅓ cup maple syrup
  • ¼ teaspoon salt
  • 1 large egg, beaten
  • ½ teaspoon pure vanilla extract
  • a half of a teaspoon of cinnamon powder 
  • a quarter cup of walnuts chopped


1. Brown rice should be cooked according to package directions.

2. Put the rice in a saucepan and add 1 1/2 cups of milk to it, along with the maple syrup and some salt. Cook for 15 to 20 minutes over a medium heat until it reaches the desired thickness. Add the egg and the remaining half a cup of milk to the bowl. Continue to cook for another two to three minutes while stirring frequently. Take the pudding off the heat and stir in the vanilla extract, cinnamon, and chopped walnuts until they are evenly distributed. Place one-fourth of the rice pudding in each of four medium-sized containers. 

Storage: Place in the refrigerator for up to a week’s worth of consumption.To serve, heat in a microwave for one to two minutes, or until the food is thoroughly heated. If you like, top with a dusting of cinnamon or some finely chopped walnuts before serving.A helpful hint for reusing ingredients is to place any leftover brown rice in the freezer. This will make it much easier to use in future recipes. There is no need to thaw the rice before using it for this recipe; you can go ahead and use it straight from the freezer.


339 calories, 9 grams of total fat, 1 gram of saturated fat, 10 grams of protein, 54 grams of total carbohydrates, 2 grams of fiber, 21 grams of sugar, and 47 milligrams of cholesterol are contained in one serving.

2 – Banana Pancakes Made Without Grains, Served With A Fruit Compote.

  • Makes 2 servings
  • Prep time: 10 minutes
  • Cook time: 5 minutes

Did you know that you can make pancakes with healthy ingredients? These grain-free banana pancakes are naturally free of gluten and grains, in addition to being a good source of protein. You won’t find any maple syrup on the table alongside these pancakes; instead, you’ll make use of an anti- inflammatory fruit compote that’s naturally sweet.


  • 2  cups  of  berries  (either  fresh  or  frozen),  including  strawberries, 
  • blueberries, or cherries
  • 1 medium orange’s worth of juice 
  • 2 bananas, mashed
  • 2 large eggs, beaten 
  • ¼ teaspoon baking soda 
  • 1 tablespoon coconut oil


1. Place the berries and orange juice in a small saucepan and stir to combine. Bring the liquid to a boil over medium-high heat. Turn the heat down to medium-low and continue cooking the mixture while stirring it occasionally with a whisk or masher and mashing the fruit for 10 to 12 minutes, or until the consistency of the mixture becomes slightly more thick. Take the dish away from the heat. As the mixture is allowed to cool, it will become more thick.

2. While the compote is cooking, combine the bananas, eggs, and baking soda in a medium bowl and mix well using a wooden spoon. Do this while the compote is cooking.

3. Place the coconut oil in a large skillet and heat it over medium-high heat until it is hot. Pour the pancake batter into the pan, ensuring that each individual pancake has a quarter cup of batter. Cook the pancakes for about 4 to 5 minutes, or until they have developed a slight puffiness, the center appears to be set, and the edges have become translucent. Cook for an additional one to two minutes after giving the pancakes a gentle flip.

4. Once the pancakes have cooled, divide them evenly between two storage containers. Move the compote to a glass jar that has a lid that screws on.

Storage: Pancakes can be kept in the refrigerator for up to two days after cooking. Refrigerate the compote for up to 5 days. To serve, heat the pancakes in the microwave in 30-second increments until they are thoroughly heated. After heating the compote for a minute and a half in the microwave, pour it over the pancakes.


321 calories, 13 grams of total fat, eight grams of saturated fat, nine grams of protein, 48 grams of total carbohydrates, eight grams of fiber, 29 grams of sugar, and 186 milligrams of cholesterol are contained in one serving.