Weekend Recipe Round-Up: 3 Breakfast-In-Bed Video Recipes

RESCU is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats.

This week, we’ve got your weekend sorted with these three healthy breakfast-in-bed recipes – from a creamy chai latte to a quinoa and coconut porridge recipe and spicy potato breakfast pancakes, these breakfast recipes are easy, delicious and better yet, healthy.

Whip up the below breakfast video recipes to treat your parter or the kids – they’ll be pleased to know you’ve ditched the sugar and other nasties for a healthier, wholesome option without sacrificing the taste!

Creamy Chai Latte Recipe

Video via Jessica Sepel

Spicy Potato Breakfast Pancakes Recipe

Video via Gordan Ramsay

Quinoa and Coconut Porridge Recipe

Video via Lola Berry

Blueberry, banana & mascarpone pancakes


These European-style pancakes, or crêpes as they’re more commonly known, are the perfect Mother’s Day treat – mix things up and swap in other toppings too, if you like.

(Serves 4)


275ml lite milk
2 large free-range eggs
125g plain flour
40g unsalted butter
100g mascarpone cheese
zest and juice from 1 small orange
4 bananas
150g blueberries
maple syrup


Measure the milk in a large measuring jug and add the eggs and flour. Melt half the butter in a small pan over a medium heat, then tip it into the mixture.

Using a hand blender, blend until smooth, cover with cling film and place in the fridge for at least half an hour.

Beat the mascarpone with most of the orange zest and all of the juice, then set to one side. Heat a 20cm non-stick frying pan over a medium heat. Swirl a small knob of butter around the pan and once lightly bubbling, add a ladleful of batter. Quickly swirl it around the pan so it coats the surface and forms a thin layer. After a minute or two, the surface will have set and little bubbles will start to appear. Carefully run a palette knife around the edge of the crêpe to check it’s golden on the bottom, then flip it over to cook for a further 2 minutes. Once cooked, slide onto a plate.

Wipe the pan clean with a ball of kitchen paper, add a little more butter and repeat until you have a stack of pancakes. Divide the pancakes between 4 plates, peel, slice and scatter over the bananas, followed by a scattering of blueberries and a drizzle of maple syrup.

Fold the pancake in half, then in half again, and slide it onto a warm plate.

Top with a blob of the mascarpone mixture, a sprinkle of orange zest and another drizzle of maple syrup, then tuck in.

Recipes courtesey of Woolworths

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