4 Irresistibly Sweet Breakfast In Bed Recipes…

By Rosina Borrelli | 15th April 2021

There’s no better way to kickstart your long leisurely morning than with a delicious breakfast and warm cuppa in bed. Make your morning extra special with one of these sweet and indulgent breakfast recipes. 

From vanilla berry French toast to indulgent banana lava pancakes dripping with peanut butter, these four breakfast classics have been elevated with an added touch of sweetness. Simple to make, these are bound to satisfy your sweet tooth.

Vanilla Berry French Toast

Who said French toast couldn’t be given a plant-based twist? 

This French toast recipe calls for Jason’s sourdough white Ciabattin that’s then fried and topped layers of coconut yoghurt and mixed berries. Perfect for a cheat meal, the toast is golden, crisp and incredibly tasty.

Serves 2


  • 180ml plant-based milk
  • 1 tbsp maple syrup
  • 20g chickpea flour (alternatively, substitute with 50g white flour)
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • A pinch of salt
  • Vegan butter/coconut oil, for frying
  • 4-6 slices Jason’s Sourdough White Ciabattin 

For the toppings

  • 200g mixed frozen berries
  • ½ tsp vanilla essence


  1. Add the milk, syrup, chickpea/white flour, cinnamon, vanilla and a pinch of salt to a large bowl and whisk well.
  2. Heat a large frying pan with some vegan butter/coconut oil. Dip each slice of Jason’s Sourdough into the batter on each side and transfer to the pan, cooking one or two at a time depending on the size of the pan. Cook for a few minutes on one side until golden, flip and cook on the other side until crisp. Repeat to cook all the French toast.
  3. Meanwhile, warm the berries in the microwave or in a saucepan with a splash of water and ½ tsp vanilla until softened.
  4. Serve the French toast stacked, topped with some coconut yoghurt, the warmed berries, extra syrup, pomegranate and chopped chocolate.

Recipe courtesy of Jason’s Sourdough | www.jasonssoughdough.co.uk


Banana Lava Pancakes with Peanut Butter

Everyone knows what an amazing combo banana and peanut butter is, but add that delicious indulgent flavour to a stack of light and fluffy pancakes and you’ve got a pretty perfect breakfast treat. Not only is it sweet and delicious but it will definitely fill you up and keep you going all morning.

Makes 6


  1. 6 heaped tsp of smooth peanut butter
  2. 1 large banana
  3. 2 eggs
  1. 120g self-raising flour
  2. 50ml milk (or 50g, if you don’t have a measuring jug)
  3. 2 tbsp icing sugar (plus extra for dusting)


  1. Place 6 individual tsp mounds of peanut butter on the plate and place in the freezer for at least 15 minutes.
  2. Whilst the peanut butter firms up in the freezer, mash the banana in the mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
  3. Place the frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
  4. Once bubbles start to appear, place one mound of the firmed up peanut butter into the centre of each pancake and cover with another tbsp of batter.
  5. Flip the pancakes and leave to cook for about a minute before placing on a plate.
  6. Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar and serve.

Recipe courtesy of Fab Flour | www.fabflour.co.uk

Mixed Berry Pancake Stack

This is a simple yet delicious stack of perfect soft indulgent pancakes which are topped with a mixture of berries.

Treat your loved ones with this  recipe and you are bound to impress.

Serves 2


  • 100g plain flour
  • 90g wholemeal flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 45g granulated sugar
  • 250ml milk
  • 1 large egg, lightly beaten ­­
  • 70g melted butter
  • Butter or oil for the pan
  • 500g mixed berries, fresh or frozen


  1. Combine flours, baking powder, salt and sugar into a large mixing bowl
  2. In a separate bowl, mix the milk, eggs and butter
  3. Pour the wet ingredient into the dry ingredients and mix well until combined
  4. Let the batter sit for 10-15 minutes
  5. Heat a non-stick skillet pan over medium heat and add your butter or oil
  6. Add a ladle (or 2, depending on the pan size) into the pan.
  7. When they start to bubble, flip them
  8. Cook until the other side is golden brown
  9. Repeat until all your batter is cooked


  1. Pour the berries into a saucepan on medium/low heat
  2. When they start to loosen, you can begin to mash them
  3. Slightly raise the heat to medium and let the fruit reduce, so it becomes thick. If it’s too thick, you can always add more water
  4. You can also add honey or sugar for sweetness if you prefer
  5. Spoon as much as you’d like on the pancakes and enjoy!

Recipe courtesy of Bari Stricoff | www.barithedietitian.com


Cheese Crumpets with Fresh Figs and Honey

This recipe uses wholemeal flour and self-raising flour, grated cheese and is topped with fresh figs and honey.

It is filled with fibre which is essential to help keep our digestive systems working well! It is quick and simple sweet dish to make, why not give it a go this weekend?

Makes 6


  • 100g self-raising flour
  • 50g wholemeal flour
  • 1 tsp sugar
  • ¼ tsp salt
  • 100ml water
  • 100ml milk
  • 1 sachet dried yeast (7g)
  • ¼ tsp bicarbonate of soda
  • 50g cheddar, finely grated + extra for topping slices
  • Fresh figs
  • Honey


  1. Combine the flours, sugar and salt in a large mixing bowl and set to one side.
  2. In a jug, mix together the milk and water and heat in the microwave until lukewarm. Add in the dried yeast, stir and leave to activate.
  3. Once small bubbles start to form on the surface, pour the liquid mixture into the dry and whisk together until completely smooth.
  4. Cover the bowl with cling film and leave in a warm place to prove for at least 15 minutes.
  5. Once the batter has doubled in height and is very bubbly, whisk in the grated cheese and bicarbonate of soda to make the mixture smooth again.
  6. Place a heavy bottom frying pan over a medium heat and grease with a light coating of butter.
  7. Grease your pastry rings or cookie cutters with butter and place 3 in the pan (you can also do these one at a time if you only have one).
  8. Spoon the batter into the rounds, filling half way and spreading to the edges.
  9. Turn the heat to low and leave the crumpets to cook for 4-5 minutes before removing the rings with tongs. If the tops aren’t quite done enough after this time, flip them over for a few seconds to finish them off.
  10. Remove from the pan and repeat until all of the batter has been used up. The bottoms will go a little dark, but this is normal.
  11. Once all of your crumpets are made, you can reheat them light side down in a pan or in a toaster. Butter and top with fresh figs, shavings of cheddar and a drizzle of honey.

Recipe courtesy of UK Flour Millers | www.fabflour.co.uk


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