This vegetable breakfast is for the people who don’t step away from a challenge, the adventurers amongst breakfast-eaters. This recipe is for when the week has flown by and the last slices of banana bread are waiting to be eaten. No worries, with this recipe you can whip up something even more exciting and get one of your Five A Day. It’s a win-win!

BREAKFAST WITH VEGETABLES

A vegetable breakfast gives some color to your mornings and it’s a great start of your day. That’s why we came up with a recipe that puts a smile on your face. It might take some more time to make these delicious crêpes, but believe us when we say it’s worth it!

BEET THE CLOCK!

Are you someone who would rather stay in bed just a little longer and doesn’t have time for a full breakfast? These crêpes taste just as good on the weekends! Or make enough of this vegetable breakfast to enjoy on Monday, on the road or at work.

THIS IS WHAT YOU NEED

– Half a SUNT chocolate banana bread

– 1 cooked beetroot

– 150 ml plant based milk

– 1 tsp baking powder

– Vegetable oil

PREP TIME

10 min

COOK TIME

15 min

TOTAL TIME

25 min

HOW-TO
  1. Mix all of the ingredients in a blender until a smooth and runny batter forms. Is the mixture too thick? Then you should add some more plant based milk.
  2. Heat some oil in a non-stick frying pan on a medium heat. Pour a large spoon filled with the batter into the pan and spread out the mixture. When the crêpe is dry on top, it’s time to flip it. Cook until golden brown. Repeat these steps until there’s no batter left.
  3. Serve the crêpes with maple syrup and black berries and an optional dollop of (vegan) whipped cream. Enjoy your vegetable breakfast!
TIP

We challenge the daredevils to turn our original recipe into a 2.0 version: a crêpe stack with frosting. Who said a vegetable breakfast has to be boring?