Have you ever thought of using leftovers for breakfast? We make it pretty amazing in this recipe! (2024)

Need more Make ahead breakfast ideas? Try theseHealthy Breakfast Recipes You Can Make From Leftovers! So simple, easy, resourceful and delicious.

We’ve all been there. The dreaded… “Oh my gosh we are running late and haven’t eaten breakfast!” Yep. Those crazy morning when even making a healthy smoothie seems like too much effort. Those crazy mornings can really throw you for a loop if you are not prepared. Been there. Done that.Don’t want to go back.

So here’s my thinking. Let’s call it the “MAKE AHEAD BREAKFAST MEAL PLAN” strategy. A strategy where we are prepared, efficient, healthy, and RESOURCEFUL.

First, examine your leftovers from dinner. Is there a healthy starch. Like brown rice, quinoa, fruit, or potato? Use them wisely! You can take any of these lovely starches and blend them with eggs and milk. That batter is great for waffles, muffins, rice pudding, or pancakes. Breakfast items you can freeze or place in the fridge overnight, and that are easily made portable (minus the syrup of course).

Since you are already in the kitchen cleaning up dinner (or delegating someone else too), you can take that batter and pour into a waffle maker for 10 minutes,bake inmuffin pans, or even bake up pancakes (yes bake!). Once cooked, just place in fridge or freezer.

I should also note that adding a little chocolate or peanut butter makes them EXTRA special for the kiddos. Okay and adults too. We’re all big kids really, right?

Here’s my GO TO recipe for Chocolate Banana Rice Waffles. This easy make ahead breakfast recipe was made from leftover jasmine rice and extra ripe bananas. Throw in a scoop of chocolate peanut butter or cocoa powder and you’r set! Great to freeze or eat right away. And most importantly, it’s PORTABLE.

INGREDIENTS

• • 2 eggs
  • 2 cups cooked rice, millet, or quinoa
  • 1 medium banana
  • 1 tbsp oil
  • 1/4 to 1/3 cup brownsugar
  • 1/2 tsp baking powder
  • dash of salt
  • 1 tsp vanilla
  • 1 tbsp tapioca flour or potato flour
  • 1/2 cup milk of choice (almond milk, 2 %, or coconutmilk work too)
  • 2 -4 tsp of ChocolateCocoa powder

Instructions

1. Place all the ingredientsin a blender besides the milk. Pulse blend until mixed, then turn on low and add your milk last.
2. Blend until smooth and thick.
3. Keep batter in blender.
4. Grease a waffle iron. Make sure it’s pre heated.
5. Pour mix onto hot waffle iron. Cook until golden brown. Around 7-10 minutes per waffle. Remove and serve hot or let cool then wrap in foil and place in freezer for later.

Oh and did I mention healthy? Yes! Even better. Balanced in carbs, protein, and fat! Great breakfast fuel for a busy family and active kids.

Need some other Make aheadfriendly Breakfast ideas? No worries, we gotcha covered! Here are a few you can make from leftovers, or are EASYto whip together and storein fridge or freezer!

Protein packedEgg Waffles

Quick Biscuits made from Sweet Potato– so easy and let not potato go to waste!

And more from our friends!

Quinoa Banana Bread

Zucchini Quinoa Muffins

Blueberry Quinoa Pancakes

So what do you think about my“MAKE AHEAD BREAKFAST MEAL PLAN” strategy? Will you get on board?

Cheers!

Print Recipe Pin Recipe

3.8 from 12 votes

Chocolate Banana Rice Waffles

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 248kcal

Ingredients

• 2 large egg
• 1 cup white rice, short grain
• 1 medium banana
• 1 tablespoon olive oil
• 1/3 cup brown sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon flour, gluten free
• 1/2 cup milk
• 3 teaspoon cocoa powder, unsweetened

Instructions

• Cook rice according to the directions on packet. (You could also use millet or quinoa here in place of the rice!) Total 1 cup of cooked rice for this recipe.

• Place all the ingredients, except the milk, in a blender.Pulse blend until mixed, then turn on low and add your milk last.

• Blend until smooth and thick.

• Keep batter in blender.

• Grease a waffle iron.Make sure it’s preheated.

• Pour mix onto hot waffle iron. Cook until golden brown. Around 7-10 minutes per waffle. Remove and serve hot or let cool then wrap in foil and place in freezer for later.

Nutrition

Calories: 248kcal | Carbohydrates: 46g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 86mg | Fiber: 1g | Sugar: 15g

Keyword : Chocolate Banana Rice Waffles

www.superhealthykids.com

Lindsay is aNutrition Specialist for Gluten-Free eating over at www.CotterCrunch.com! Fueling you with Delicious Gluten Free Recipes and Nutrition tips one “bite” at a time.