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

 

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best (healthy) pancakes

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these pancakes were good.

like really good.

and not just ‘healthy’ food good, but actually delicious.

if you ate them you wouldn’t be able to tell they don’t have any refined flour, sugar or butter.

(and they’re gluten free!)

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now the best part about pancakes that are healthy is that you can have them anytime without feeling guilty because hey, they’re healthy. and they’re quick and easy too. win, win, win.

i really hope you make them. (like now) because once you make them, you probably won’t want to ever make the normal white flour-butter-sugar-egg combo pancakes ever again. i swear, they’re really not lacking in the sweetness department but if you like your pancakes sweeter just add sweeter toppings 🙂

and have fun with the toppings! GO CRAZY! because the pancakes themselves are so nutritious and good for you, you can even use crazy toppings like chocolate chips and sprinkles.

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more topping ideas: nuts, nut butters, honey, coconut cream, dried fruit, chocolate chips, sprinkles, banana slices, strawberries, chocolate syrup, maple syrup, whipped cream, butter, toasted coconut, granola

note: for the flour, I used chickpea flour (besan) but you can use oat flour (oats ground into a powder) or buckwheat flour too. (if you’re gluten free make sure your oats are gf)

now on to the recipe!

(makes 1 serving which is around 4 pancakes)

Ingredients:

  • 1 large-ish banana, mashed
  • 1 egg
  • 3 tablespoons flour (see note above)
  • 2 tablespoon yogurt or 1/2 tablespoon yogurt and 1.5 tablespoon coconut milk
  • 1/2 tsp vanilla essence
  • 1 tsp honey
  • 1 tsp baking powder
  • 1 tsp cocoa powder (optional)
  • 1.5 tsp chia seeds (optional)
  • olive oil/canola oil to cook

Directions

  • mix the mashed banana, the egg, yogurt/coconut milk, honey and vanilla essence in a bowl
  • add in the flour one spoon at a time and then the baking powder, cocoa powder and the chia seeds.
  • heat a fry pan and spray/spread with oil
  • when oil is hot drop in roughly 1/4 of the batter (2 spoons?) onto the pan in a circular shape
  • lower the heat
  • (i make 2 pancakes at a time but depending on the size of your pan and your cooking ability, cook the pancakes at the rate you want)
  • little bubbles should appear and after around twenty seconds when the pancake is holding together, flip it (lift the edge with your spatula to check whether its ready)
  • cook until both sides are lightly browned and then take out on to a plate, stacking the pancakes
  • add toppings to your pancake stack!
  • (my pancakes have coconut milk, honey, nuts and dried apricots on top)

Grilled Cheese

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Okay so I was in the mood for something cheesy. Well, when am I not? But anyway.
So my cheese cravings lead to a craving for a cheesy, hearty panini.

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But I didn’t have a panini press. Or good cheese. So when I remembered a post on everybodylikessandwiches where she made her own panini press,  I decided to make my own faux panini press too. And I improvised with the cheese using cheese slices (no judging). Which lead to this sandwich.
It couldn’t be simpler – I sauteed some spinach, broccoli and mushrooms and put them between two bread slices with some cheese and garlic butter.
You could use whatever vegetable combination you want but I think greens and mushrooms are the best in this type of sandwich. Next time though, I think I’ll add in some corn…. And if you’re not a garlic person, unlike me, feel free to omit the garlic in the butter. And of course, you some shredded mozzarella or parmesan would probably be much better in this, if you have it!

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Vegetable & Cheese Panini
Ingredients

  • Two slices Bread
  • 1 Cheese Slice/ around 1/4 cup shredded mozzarella or parmesan
  • 1 teaspoon butter mixed with 1 clove minced garlic
  • 1 tsp olive oil
  • 1 cup spinach & 4 button mushrooms (or any other vegetables)
  • 1/2 onion
  • salt, black pepper, oregano, chili flakes
Heat olive oil in a pan. Add onion and sautee until browned.
Add vegetables (if using greens, add a few minutes after the other vegetables)
Add the spices according to taste and mix everything well.
Remove from heat.
Spread the garlic butter on one slice of the bread.
Place the cheese on the other.
Spread the vegetables evenly on one of the bread slices and top with the other.
Put the sandwich on a heated pan and place a plate on top. Put something heavy like a mug on top and press down. When the sandwich is browned, remove the plate, flip the sandwich, and repeat with the other side.

When both sides are toasted and the cheese has melted, remove from the heat.

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