It’s our Saturday morning tradition, Banana Pancakes, and the twins just can’t get enough of them. I love that this is a sure-fire way to get them full of protein (as the main ingredient in these is eggs) and ready for a full day of running amok. This is the perfect recipe for the family; it quick and oh so simple to make.
- 3 eggs
- 2 medium ripe bananas
- 1 teaspoon of cinnamon or mixed spice
- 1 tablespoon of potato flour or buckwheat flour(optional)
- Coconut oil for cooking
- Add all the ingredients into a blender (or hand mix it in a bowl if you prefer) and blend well.
- Heat a pan or skillet to a medium-high temperature and add a teaspoon of coconut oil.
- Spoon in approximately 2 tablespoons of mixture for each pancake and gently cook both side.
- Serve as are or add your favourite toppings.
I’d like to add any leftover pancakes make fantastic snacks refrigerated and served rolled up with a nut butter inside later in the day (unfortunately there are never leftovers in my house, even when I make a double batch!).
I don’t know about you, but at least in my household with twin toddlers and trying to get out the door each morning, breakfast needs to be relatively quick and easy. This recipe is superb if you need an on the go breakfast or mid-morning snack that will keep you going through the day.
• ½ cup of rolled oats
• 3 Tbsp chia seeds
• 1 Tbsp desiccated coconut
• 1 tsp cinnamon
• 2 tsp maple syrup or honey (optional)
• 1 ½ cups of milk of your choice (I like to use either oat milk or coconut cream mixed with water)
• Toppings – fresh or frozen berries, chopped nuts, seeds, cacao nibs
1. Mix all the dry ingredients together in a glass bowl.
2. Add the wet ingredients and mix well, ensuring that no chia seeds are left sticking to the sides of the bowl.
3. Revisit a couple of times to mix again (after 5 and 10 minutes) then leave in the refrigerator overnight to thicken or move into smaller breakfast/snack portioned jars.
4. If portioned, add the berries and nuts on top for an instantly accessible snack or breakfast.
These lovely guilt-free muffins are a great way to use up all that leftover pulp after juicing. Try it with different pulps but as you can imagine, apple, carrot and ginger pulp works great. There is no added refined sugar in these, so if you feel you need a little more sweetness, try adding coconut sugar.
- 2 1/2 cups gluten free flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 egg (for vegan, swap out the egg for 1/4 cup ground flaxseeds)
- 2 cups of left over juice pulp
- 1 medium mashed banana
- 1/2 cup oat milk (or other milk of choice)
- 1/2 cup oat yoghurt (or other yoghurt of choice)
- 1/2 cup apple puree
- 2 tablespoons coconut oil (for greasing the muffin tin)
- Preheat the oven to 180c and grease muffin tin with coconut oil
- Mix all the dry ingredients together in a large bowel
- In a second large bowl, mix all the wet ingredients
- Combine the the wet and dry ingredients and using an electric beater, combine well
- Scoop mixture into greased muffin tin tray or cases
- Bake at 180c for 30-35 minutes
- Allow to cool in the tins for 10 minutes before placing the muffins on a wire rack to finish cooling
- Once cool, keep in a airtight container in the fridge for up to 5 days