Brilliant breakfasts for pregnant moms

A wholesome, nutritious breakfast is even more important when you’re pregnant. Kick start your day the nutritious way with these tasty breakfast offerings from leading cookery author Annabel Karmel.


Super C smoothie

*Makes 2 small portions


  • 115g strawberries (3 large or 5 medium), hulled and quartered
  • 1 wedge of watermelon or canteloupe, seeds and rind removed and flesh cubed
  • ½ small banana
  • 3 tbsp strawberry yoghurt
  • 2 tbsp orange juice
  • 1 tsp clear honey


  1. Put everything in a blender and blend until smooth.
  2. Pour into a glass and serve straightaway.
  3. If there is a smoothie left over, it can be kept in the fridge to drink later.

Buttermilk blueberry pancakes

*Makes 15 pancakes


  • 200g self-raising flour
  • 50g light brown sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 x 234ml pot of buttermilk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 190g blueberries
  • A little oil or butter for frying
  • Maple syrup and butter to serve


  1. Put the flour, sugar and baking powder into a bowl.
  2. Mix the egg and buttermilk together and pour into the dried ingredients.
  3. Add the vanilla and salt and whisk until smooth.
  4. Add the blueberries and fold into the mixture.
  5. Heat a little oil or butter in a frying pan.
  6. Fry the pancakes for about 2 to 3 minutes each side until lightly golden and puffy.
  7. Serve warm with maple syrup and butter.

Scrambled eggs with tomato salsa on English muffin

*Makes 2 portions


  • 1 English muffin
  • 2 eggs
  • 2 tbsp milk
  • A knob of butter, for cooking, plus extra for the muffins


  • 1 tomato, deseeded and diced
  • 2 thin spring onions, sliced
  • ¼ red chilli (optional)
  • 1 tbsp olive oil
  • ½ tsp rice wine vinegar
  • 1 tbsp chopped fresh basil


  1. Slice the muffin in half and toast the two halves in the toaster.
  2. Meanwhile, make the salsa. Mix all of the salsa ingredients together in a small bowl and season.
  3. In a small bowl, beat the eggs with the milk and season. Melt the butter in a pan, and when it starts to sizzle, pour in the egg mixture. Immediately reduce the heat to medium/low and sprinkle the eggs with a little salt and pepper to taste. Stir gently, and cook over the heat for 2 -3 minutes until the eggs look wet but are no longer liquid. Remove the pan from the heat.
  4. Butter the toasted muffin halves and place on a plate. Top them with the scrambled eggs and then a little of the salsa.

In a drive to inspire every generation to explore new foods, Annabel has cooked up a new Family Cooking app. From lunchboxes to light snacks and everyday essentials to prep ahead, it’s packed with more than 120 easy recipes. What’s more, it also includes an interactive kids cooking course where children make a recipe virtually, then go on to cook it in the real world. Download Annabel Karmel Family Cooking via the App Store. For more information, visit

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