Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Smoky bean and mushroom breakfast toast
Warm beans and browned mushrooms over wholemeal toast.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sauce thickens in 8 to 10 minutes
- Photograph the finished toast
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 325 kcal
- per serving
- Protein
- 19 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Warm the oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, until their liquid has evaporated and they have browned.
Stir in the smoked paprika for 30 seconds, then add the tomatoes and haricot beans.
Simmer for 8 to 10 minutes, stirring now and then, until the sauce is thick enough to sit on a spoon rather than run off it.
Toast the bread, divide the beans over it and scatter with the parsley.
The useful detail
Reduce the sauce enough to keep the toast from becoming immediately soggy. If it pools around the beans in the pan, it will go straight through the bread on the plate.
Make it work for you
One serving is One slice of toast with half the beans. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cannellini beans instead of haricot
Larger and creamier, and they crush more readily into the sauce.
Per serving: about the same energy, about the same protein, about the same fat.
Sourdough instead of wholemeal toast
Chewier, and it holds up better under a wet topping.
Per serving: about 10 kcal more, about 1 g less protein, about 1 g less fat.
Gluten-free bread
Works; nutrition is not recalculated.
Allergens: Removes gluten if the bread is certified gluten-free.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury vegan breakfast if you use a vegan loaf: the beans carry the protein and most of the fibre, which is the highest in this group.
| Energy | 325 kcal |
|---|---|
| Protein | 19 g |
| Fat | 5 g |
| of which saturates | 1 g |
| Carbohydrate | 53 g |
| of which sugars | 6 g |
| Fibre | 12 g |
| Sodium | 740 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| mushrooms | 200 g | FDC 169251Mushrooms, white, raw | 44 kcal | 6.2 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| chopped tomatoes | 150 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 24 kcal | 1.2 g |
| haricot beans | 250 g | FDC 173747Beans, navy, mature seeds, cannedCalculated with FoodData Central's tinned navy bean record. Haricot and navy are the same bean under two names. | 283 kcal | 18.8 g |
| wholemeal bread | 100 g | FDC 172688Bread, whole-wheat, commercially prepared | 252 kcal | 12.4 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 648 kcal | 39.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The beans keep well; toast fresh bread rather than storing it assembled.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian