Have you ever seen a title with three more beautiful ingredients within it? I think not.
These pancakes are super simple and fast to make- you can even make the batter and leave it in the fridge overnight, ready to chuck into a hot pan in the morning. At the moment – just on the side- I’m liking to cook my pancakes and anything else in a pan with a bit of coconut oil. Mainly because I have a jar of coconut oil that is close to going off, because I’m not normal a fancy oil kinda gal. It does give a nice taste to pancakes though. So if you have a jar of long-forgotten spur-of-the-moment-purchased coconut oil, you know what to do. Continue reading
(which actually taste good- because we all know they usually don’t!)
As the weather gets warmer, I sometimes find myself not wanting porridge for breakfast. I feel such a traitor saying that, but it is undeniably true. And so about a week ago I began a search for some breakfast alternatives. Overnight oats are a great option (loads of recipes on this blog), I tried a breakfast trifle using lucuma , omelettes are nice and light, shredded wheat is good- but then came these pancakes, and I am now converted.
I’ve tried egg and banana pancakes before and they were -quite frankly- absolutely shite. In no way can you simply mix banana and egg together and magically have that give birth to a pancake. I also found they didn’t fill me up at all. These pancakes do use a base of banana and egg, but we’re adding in oats to keep you full, protein powder to also up the satiety level and help build those muscles (I need them to carry several 1kg tubs of PB home from Holland & Barratt’s, and according to Spark Nutrition’s recipe calculator, for the recipe as it is above you’ll be getting 24g of protein) , some baking powder for fluffiness, and “cinnamon” for some more sweet dessert-like taste.
Okay, they aren’t your momma’s pancakes, but I have been making these at least three times a week with different combinations of toppings (see recipe), and I’m sure you’ll be hooked too (they taste way better than the classic egg-and-banana sin of a pancake). They’re quick, can be made ahead and reheated, and are a lovely, less stodgy alternative on a lazy summer’s morning. Be sure to pile on some toppings and tag me in you IG pictures…
- 1 large, ripe banana
- 2 large eggs
- 1/4 cup oats
- 1 heaped tbsp. protein powder (I use the Pulsin Pea Protein, and this is approx. 10g of the product)
- 1/2tsp baking powder
- Cinnamon, to taste
- Cooking spray
I’m almost certain that many of you thought I had gone slightly nuts when I posted this on Instagram. Who on earth would put banana and Nutella in an omelette? What kind of banana-Nutella sacrilege is that?! Well. I’m just that kind of person.
If you’ve never tried a sweet omelette, then I encourage you to do so – as soon as possible. If you can’t handle savoury in a morning, but you also don’t like super-heavy breakfasts, then they’re right up your alley. Sweet omelettes are mentioned in all of the below posts:
21 Omelette Ideas
Cottage Cheese, Raspberry & Maple Syrup Soufflé Omelette
Apple & Salted Caramel Chia “Cream” Omelette
Today though we’re turning our attention to that classic banana-Nutella combo (PSST! If you want more banana and Nutella, then check out my healthy pancakes!). Though I used the Jim Jam’s chocolate – hazelnut spread as a slightly healthier alternative. This is my favourite sweet omelette so far. The “Nutella” melts, the banana melts, the vanilla and cinnamon taste amazing with the chocolate and hazlenut- and a cheeky drizzle of maple syrup doesn’t go amiss either… Continue reading
It’s nearly Pancake Day!! Even if I don’t go out for pancakes (a LOT of cafés and restaurants seem to do Pancake Day up here in Newcastle), or even if I don’t actually get around to making Pancakes on Shrove Tuesday (Tuesdays are busy days for me), I always HAVE to have pancakes at some point on the run up to this day. However, I find pancakes don’t usually fill me up for long, and so I wanted to create a recipe that was healthy, filling, simple, inexpensive, and delicious. Because lets face it, those “pancakes” that are just egg and banana are pretty damn gross. These though, are fluffy, soft, and definitely pancakes.
We’ve added in another few ingredients than banana and egg here- including some blended up oats for low GI energy release and “fluffiness”, vanilla for sweetness, almond milk for creaminess, cinnamon to balance blood sugar and add some warmth, and – of course- some “Nutella”. Though I’m actually using Jim Jam’s healthier alternative, of a hazelnut- chocolate spread. Seriously, I prefer this to Nutella. It’s still got a rich cocoa – hazelnut flavour, but it isn’t as sickly. However, I wouldn’t say no to a bit of the original either if it was kicking around in my flat, so don’t feel you have to go out of your way to get hold of this.
Let’s get cracking…
Ingredients (makes 6 small pancakes, or 3 large, which is one serving):
- 1/2 cup oats
- 1 banana (a RIPE one- which is when they begin to get a few brown spots on them at the very least)
- Cinnamon, to taste
- 1/2tsp vanilla
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1 egg
- 1tsp baking powder
- 1 heaped tbsp Jim Jam’s Hazelnut Chocolate spread , or Nutella (or, you know, abandon measuring this- it is Pancake Day…)
- Into a blender or food processor place all but the Nutella and half of the banana. Blend until a batter forms
- Bring a pan sprayed with cooking oil up to a medium-high heat, and then dollop the mixture in to create your pancakes, flipping each pancake over and cooking the other side once small bubbles appear on the surface facing you.
- Repeat until all of the mixture has been used.
- Take the remaining banana and slice into chunks. Stack your pancakes with Nutella and banana slices while they’re still hot, and then dig in…
There shall be no prizes for guessing my favourite breakfast, having looked through this blog. Obviously, it has to be porridge. However, I tend to stick to the same formula of pear, nut butter, berries- because it’s easy, quick, and like a reflex action on a busy morning. Today though, after seeing the café in the gym I’m using while visiting home put banana and chocolate chips on porridge, I stepped it up a notch.
This is by no means a really complex or ground-breaking recipe, just a quick post on a combination of porridge toppers you may want to try out…
- 1/2 cup porridge oats, combined in a small pan with 1/2 cup freshly boiled water, a pinch of cinnamon, and 1/2 cup unsweetened almond milk
- 1 super-ripe banana, sliced
- 1 handful frozen raspberries
- 1tbsp almond butter
- 1 small handful dark chocolate chips, or chocolate of choice (I used two of the Discover mini gianduiotto, chopped up into pieces- they taste like Nutella and worked great here)
- Heat all of the ingredients that you’ve already placed into the pan, stirring, until the porridge thickens to the consistency of your liking. Empty into a bowl.
- Top with the chocolate chips immediately so that they begin to melt, then add on the rest of the toppings.
- Voila! You’re all done…
I have yet to meet anyone who does not like nutella. This smoothie reminds me of nutella smothered over ripe banana. You have that chocolate-y, nutty taste, and sweet creamy frozen banana flavour.
Anyone who has a sweet tooth but wants a nutritious alternative: have I got your attention?
It might be a bit cold for smoothies in some people’s opinions, but not in mine. For this one I used Meridian’s hazelnut butter, but you can use chopped hazelnuts if you really want to- although, I have no idea how the texture of your smoothie would turn out. Probably fairly chunky. Though if you reduced the milk to just a couple of tbsp., you could make a nice-cream with chunks of hazelnut instead.
Anyway, this smoothie is ideal as a well balanced snack, or even a dessert: you have protein from your nut butter, plus a serving of fruit, fibre, and a hit of potassium from the banana. You also have any of the vitamins and minerals your milk is fortified with or naturally contains (I used almond milk, but use whatever floats your boat), and some beautiful antioxidants from the cacao powder. Also, I don’t know about you, but the taste of chocolate makes me feel happy.
Sound good? Let’s get going…
- 1 large, ripe banana (with ALL the speckles you can get)- sliced and frozen overnight
- 1tbsp cacao powder (I used Seven Hills)
- 1tbsp Hazelnut butter (I used Meridian)
- 250ml unsweetened almond milk
- OPTIONAL: A splash of REALLY cold water, depending how thick/thin you like your smoothies; 1dsp protein powder if you want to increase your protein intake
- Pour the almond milk into the blender first; this means the blades will be able to turn more easily. Add in everything else, blend, and serve with a straw if you’re feeling classy…
I eat a lot of banana bread. If I make a loaf of banana bread, it is gone in one week flat. And so I’ve experimented with several different variations of banana bread- including my Hunky Monkey Banana Bread (chocolate, hazelnut, and banana. Recipe right here: https://ecstaticallyem.wordpress.com/2015/12/01/hunky-monkey-banana-bread-chocolate-hazelnut-banana/ ). I’ve even made banana bread style muffins with banana, pecan, and maple flavour (recipe right here: https://ecstaticallyem.wordpress.com/2016/06/21/maple-pecan-butter-banana-blender-muffins/ ). Check both of these out, because I’m sure that you’ll love them.
But today we’re going all tropical (it is meant to be summer after all), with some banana and pineapple bread. This still tastes like a lovely, soft banana bread- but with a fruitier undertone , and with some pineapple kicks in the shape of chunks of that delicious fruit. And don’t worry- no fancy ingredients required: canned pineapple works just fine, and its what I opted for here.
This loaf freezes wonderfully, and can be defrosted when you need banana bread pronto. It’s delicious warm with a scoop of fro-yo or icecream, or toasted for breakfast. My freezer shelf is packed with it.
Lets get going… Continue reading