Carrot Cake Pancakes

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These don’t need much of a write-up. They’re delicious yet healthy. They’re fluffy and amazing and they taste like carrot cake and you need them in your life.

Just make these okay?

Please.

Ingredients

  • 1 banana, 2/3 mashed and the rest sliced
  • 1 small carrot grated
  • 1 egg
  • 2 tablespoons flour (I used chickpea)
  • 1.5 tablespoon plain yogurt
  • 1 tsp chia seeds (optional)
  • 1 tsp baking powder
  • 1 tsp ginger grated
  • sprinkle of cinnamon
  • handful raisins and almonds chopped roughly
  • butter/olive oil to cook
  1. Mix together the mashed banana and the egg
  2. Add in the rest of the ingredients
  3. Mix well
  4. Heat a pan and lightly coat with butter/oil
  5. Drop in ~1.5 tbs of the pancake batter and wait until the bottom is browned
  6. (bubbles should form on the pancakes)
  7. Flip and cook on the other side
  8. Transfer all pancakes to a plate and top with remaining banana slices, chopped fruit and toppings of choice

Topping Ideas

– honey, maple syrup, coconut chips, nuts, peanut butter, dried fruit, chocolate chips, flax seeds, cream cheese, caramel, butter

 

Asian Wild Rice with Vegetables

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A wonderful palette of flavors and textures in this dish. Who knew something so healthy and nutritious could taste so good?

Feel free to mix up the veggies in this, but I love the combination of these because there is such a variety in size and crunch. The wild black rice is crunchy while the brown rice is hearty and nutty, the mushrooms and peas are soft and sweet while the carrot and cabbage blend in perfectly with the chewy (in a good way!) rice.

This dish is extremely high in protein, fibre, vitamin A, manganese, vitamin C and iron all the while being comforting and delicious!

Asian Wild Rice with Vegetables

(serves 2-3)

Ingredients:

  • 1/3 cup dry brown rice
  • 1/3 cup dry wild rice
  • 1/2 packet button mushrooms, chopped finely
  • 1 carrot, grated
  • 1 diced onion
  • 3 cloves garlic
  • 1 cup finely diced cabbage
  • handful peas
  • 1.5 tsp olive oil
  • 1.5 tablespoon soy sauce
  • chili powder, according to taste
  • 1/2 tablespoon honey

Cook the rice according to instructions or just boil for 30-40 minutes until cooked.

Meanwhile, wash and chop the vegetables.

Heat a wok or a large pan and spread the olive oil

When the oil is hot add the garlic and onion and sauté until browned. Add the peas and cabbage and cook for a minute and then add in the mushrooms and carrot. Add the soy sauce, honey and chili powder and cook for a few minutes, mixing well.

Add the rice, mix everything again and then cover the pan to let everything cook for a few minutes.

Remove from heat and serve hot.

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