Guys, I love Pancake Day. It’s an amazing day of deliciously fluffy goodness. I think it’s one of my favourite days because of all the lovely memories I have with my whole family in the kitchen eating pancakes sprinkled with sugar, lemon and maple syrup.
Monday and I aren’t friends, we used to be, but since I changed jobs to a much more demanding role which requires a lot more energy. My body just doesn’t appreciate Mondays like it used to. Especially when I don’t have Weetabix and Quaker oats to help me.
Annoying wheat and barely!! *shakes fist*
As you know, I’ve been trying out smoothie bowls for breakfast. They have been great, I always feel refreshed. However, I don’t find them that filling and I prefer having one after a workout rather than in the morning before I get squished on the train.
So I went back to the drawing board and decided to try out chia pudding. Chia seeds are one of the must-try superfoods right now. More calcium than milk, high in fibre and super nutritious. What is there not to love? Plus it’s so simple to make.
I tried it out for the first time, last week and I’m in love! At first my mouth was confused by the texture, but now I love the creaminess and how filling it is. It almost reminds me of porridge.
Why don’t you try it out and let me know what you think?
4 tablespoons of chia seeds
11/2 cups of unsweetened almond milk
3 tablespoons of maple syrup
1. Get 4 tablespoons of chia seeds and pour them into a dry bowl.
2. Now pour the milk and add the maple syrup. Continuously stir and make sure to scrap any seeds sticking to the bottom or sides. Once wet, chia seeds gets super sticky and like to clump together.
3. Once this is done, cover the bowl with cling film and leave in the bowl overnight.
4. Next morning, give the pudding a stir. You would feel the change in texture, it will be thicker now. Sprinkle a handful of seeds, top with bananas
In case you don’t know what a smoothie bowl is, it’s a smoothie…poured into a bowl, topped with fruits and seed. Not really rocket science, is it? Yet somehow people always make it seem like it is really complicated.
My smoothie bowl recipe was inspired by Minimalist Baker. She has the most amazing smoothie recipes on her blog. Unlike her recipe, my smoothie bowl has a layer of bananas at the bottom. I love bananas as you know and I felt like this made it more filling.
Smoothies bowls are great if you have your breakfast options are limited by an intolerance. They can be vegan-friendly, gluten-free and lactose-free. It depends what you want to put inside. Plus, it’s a great way for me to get some extra nutrients.
1 large handful of Kale
2 large handful of Spinach
1 cup of frozen mixed berries
2 cups of soya milk
A tablespoon of honey/maple syrup
2 bananas ( You can save some to use as toppings for your bowl as well)
A handful of fresh blueberries
Two tablespoons of Food Doctor Seed Blend ( To be fair, you can get any types of seeds, pumpkins, sunflower etc..I happened to get this mix, because it had everything it in and was wheat-free)
Get two clean deep bowls, this recipe will make two portions.
Slice the two bananas and equally divide them at the bottom of each bowl. Now put the bowls aside and prepare the smoothie.
Add all the smoothie ingredients into the blender and blend until smooth. If you think it’s too thick you can add water or some more soya milk.
Now divide the smoothie into the two bowls and sprinkle the blueberries and seeds.
I had some left over, so I stored it in the fridge for later. You can mix and match whatever fruit or vegetables you like. Kale and Spinach are more likely to give you a bright green while berries are more likely to give you a darker red.
I’ve seen a couple baked avocados and eggs recipes pop up quite a lot on blogs, articles and even Pinterest. I was a little torn on how this might taste, but I decided to give it a shot. It’s healthy, easy and easy. For anyone following a paleo diet, this recipe can easily slide into one of your meal plans.
This morning I decided to make pancakes, I love pancakes and enjoy having them for breakfast or dessert. They are simple, quick and …I just love them.
Usually I have my pancakes plain however, sometimes I enjoy mixing some fruit into my pancake batter. I tried to make a low fat version using bananas, less flour, coconut oil to fry and not too much sugar. Plus, I had some ripe bananas which were starting to bruise and I didn’t want to wasted them.
Check out my simple yummy banana pancake recipe below:
This recipe makes about 6 pancakes
3 ripe medium sized bananas
20g of brown sugar
125g of plain gluten-free flour
2 medium sized eggs, beaten
1 tablespoon of vanilla extract
1 tablespoons of bicarbonate of soda
Mash up the bananas in a small bowl, not too much so you have small chunks of banana pieces. Once done, place aside.
Put the wet and dry ingredients into separate bowls, Whisk each one lightly.
Once done, mix both mixtures together and beat until smooth. Now that the batter is nice and smooth, pour in the mashed bananas.
Bring out a frying pan, add a teaspoon or so of coconut oil and pour one large spoon of pancake batter. Keep the heat at a medium temperature, the pancakes are going to be thick so they will take longer to cook before you can flip them and you don’t want them to burn on one side.
Once done, enjoy!
You can enjoy them with maple syrup, icing sugar, lemon or ice-cream. It’s your pancake, so it’s your choice!
When you bite into your pancakes, you will be treated to yummy pieces of warm soft banana. It’s so tasty and a great way to use bananas which are just a little too soft.
Click here for the printable version of my yummy gluten-free banana pancakes recipe