PCOS friendly recipes – Breakfast

Yesterday was a heavy subject and so I thought I would lighten the mood over the next few days by sharing some of my favourite PCOS friendly recipes. I’ll start today with breakfast, which is the most important meal of the day. Tomorrow we’ll do lunch and then the following day we’ll look at dinners. Possibly the day after that we’ll do some drinks.


Sometimes at weekends my boyfriend bakes me madeleines for breakfast because he’s a sweetheart:

One egg

50g coconut palm sugar

60g buckwheat flour (gluten free)

40g butter (or coconut oil)

3g baking powder

16g coconut/almond milk

1 or 2 teaspoons orange blossom water.

Mix everything together, put in a (buttered or oiled) madeleine tray, sprinkle chopped pistachios on top. Bake in a hot oven, 2min at 240C, then 3min at 200C (it’s really quick, the oven needs to be hot). He’s also made variations on this where he switches the orange blossom water for some mixed spice or cinnamon with a splash of rum (literally a small splash) and puts a small chunk of pineapple on the top. We’ve done it with rose water and raspberry too. We serve these with mixed fresh fruit and sometimes the coconut dairy free yoghurt.


On days when only a cooked breakfast will cut it, there are healthy options. You can get hash browns that are gluten free but usually I make potato rostis. Grate a couple of small potatoes, put them in a tea towel and wring the liquid out of them, literally wring it until it’s as dry as you can get it. Season well with salt and pepper. Maybe toss in some paprika or a handful of herbs. I’ve also done it with chunks of chorizo. If you have an egg ring you can use it to press the potato into in a hot well oiled pan but I don’t so I just kind of drop a handful in and push it all together with a fry slice. Turn the heat down to medium low and fry the cake until it’s golden on both sides and holding together but you can still see the individual pieces of potato. Serve it with a poached egg and/or smoked salmon on top with a large side of grilled tomato, garlic/pesto mushrooms and wilted spinach.


1 cup gluten free flour blend

1 cup almond/coconut milk

1 egg

2 tbsps melted coconut oil

Pinch of salt.

Whisk together until the batter is smooth and then cook crepe style (flat French pancakes). Serve with fresh fruit, coconut yoghurt and a splash of maple syrup or honey.


Before I learned to make granola I did a pared down version of my own muesli which is really simple and can be made well in advance.

1/2 cup of steel cut gluten free oats

1/2 cup of mixed nuts and seeds (for me it’s usually pecans, walnuts, almonds, chia seeds, hemp seeds and sometimes flax or linseed)

1 – 1 1/2 cup of mixed fruit (it’s okay to use fresh or frozen; I generally mix pineapple, cherry, mango, raspberry and blueberry)

1 tsp coconut palm sugar

Almond milk

Mix it all up in a breakfast bowl and enjoy!

I put the milk in maybe five minutes before I’m ready to eat so that it softens the oats a bit. It’s a big breakfast bowl but it will keep you full until lunch and you can vary the fruits and nuts every day so it’s always different.

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