5 Healthy and Low-Calorie Brunch Recipes

We’re in the mood for brunching here at YorkTest, so we’ve put together some super healthy recipes that will help you make the most of your lazy morning food plans.

These recipes will give you good helpings of the essential vitamins and nutrients you need for a healthy gut and a happy mind, so be sure to save them for the next time you fancy a brunch with a punch.

Wholegrain Pancakes with Blackberries

Prep time

10 mins

Cook time

10 mins

Serves

4

  • 100g whole wheat flour
  • 65g all-purpose flour
  • 2 tablespoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 350ml buttermilk
  • 150g cooked whole grains (such as barley, farro, rye, spelt, kamut, quinoa)
  • Unsalted butter (for cooking)
  • Fresh blackberries (for serving)
Method
  • Whisk the flours, sugar, baking powder, baking soda and salt into one large bowl and the eggs and buttermilk into another; combine the two into the same container using broad strokes with your mixing spoon. Add all the grains into the mix, too.
  • Heat some butter up in a pan on a medium-high heat and spoon the batter mix into it, ready to cook.
  • Be sure to flip your pancakes for even cooking – as with normal pancakes, you’re looking for a golden-brown colour.
  • Serve with fresh blackberries and a sprinkling of lemon juice on top if you like.
sweet potatoes

Sweet Potato and Blueberry Bowl

Prep time

10 mins

Cook time

10 mins

Serves

4

  • 3-4 medium sweet potatoes
  • 2 tablespoons almond butter
  • 60ml almond milk
  • Half a teaspoon ground ginger
  • Quarter of a teaspoon of fine sea salt
  • 200g blueberries
  • 60g unsweetened, flaked and toasted coconut
Method
  • Stick the sweet potatoes in the microwave for about eight minutes and cook until they are tender, making sure to turn them every couple of minutes for even cooking.
  • Once they have cooled after about 10 minutes, you can peel the skins off and discard them.
  • Put the potatoes, almond butter, almond milk (which is a great alternative to cow’s milk if you have a dairy intolerance), ginger and salt into a food processor and blend until it forms a smooth paste.
  • Scoop it into as many bowls as you wish to serve, top up with the blueberries and coconut and serve (the beauty of this dish is that you can eat it warm straight from the oven, at room temperature once cooled or chilled if you want to stick it in the fridge for a while).

Carrot, Orange, Ginger & Turmeric Smoothie

Prep time

5 mins

Cook time

N/A

Serves

42

  • 2 full carrots, topped and tailed
  • 2 full oranges, peeled
  • Half an inch of chopped ginger
  • Half a teaspoon of turmeric
  • Orange juice or cold water
Method
  • Chop the washed, topped and tailed carrots into small chunks and place in a blender. Depending on your tastes, you can leave the carrot skin on for extra texture to the smoothie, but you can peel before blending if you prefer.
  • Peel the oranges and cut into segments before placing in the blender. Follow this up with the chopped ginger and turmeric.
  • Top up with orange juice or water – of course, the less liquid you use, the thicker the smoothie will be (although you may need a good amount to kick the blender into gear!).
  • Blend for 1-2 minutes for a tasty, healthy brunch drink.
carot smoothie
peanut butter & oats

Peanut Butter Overnight Oats

Prep time

5 mins

Cook time

N/A

Serves

2

  • 200g frozen raspberries
  • 100g rolled porridge oats
  • 1 tablespoon of maple syrup
  • 1 tablespoon of peanut butter
Method
  • Note: This is not suitable for people who have an oat intolerance. If you’re unsure about whether or not you have an intolerance but you have the symptoms of one, you can take a food intolerance test to understand how your body reacts to over 200 foods and drinks.
  • Measure 150ml of water to stir the raspberries and oats into with a pinch of salt.
  • Cover the container and place in the fridge to chill overnight.
  • When it’s time for brunch, take them out of the fridge, stir in the syrup and dollop on the peanut butter ready to serve.

Kale and Butternut Squash Hash

Prep time

15 mins

Cook time

30 mins

Serves

4

  • 3 tablespoons unsalted butter
  • 250g sliced onion
  • 3 cloves garlic
  • 250g thinly sliced kale
  • 1 teaspoon of salt
  • Half a teaspoon of black pepper
  • 600g butternut squash, peeled, seeded and grated
  • An eighth of a teaspoon of ground nutmeg
  • 1 tablespoon rapeseed oil
  • 4 large eggs
Method
  • Melt half of the butter in a non-stick pan over a medium heat and add the onion to cook slowly for about 10 minutes before adding the garlic.
  • Chuck in the kale, salt and pepper and cook until the kale has wilted, which should take about three minutes. Move it onto a plate once cooked. You’ll get a great big helping of calcium and iron out of this kale, but be sure not to overcook it and lose its nutritious value.
  • Melt the rest of the butter in the pan and add the butternut squash and nutmeg to cook evenly until brown (five minutes). Stir in the onion mixture from your first pan and turn the heat right down.
  • Get your oil hot enough in another pan to break your eggs into and cook to your liking – sunny-side-up eggs go very well with this dish.
  • Spread the hash onto your plates, place the eggs on top when they’re ready and serve.
butternut sq
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