real food. real life.
I have known about these tasty little treats for awhile now, but to tell you the truth, I kept ruining them! t know, 2 ingredients, how could I ruin them?! Well, I will warn you - they burn easily! They are thin and I would leave them too long or turn them too soon, and well, I turned up with banana scramble rather then perfect little pancakes.
I felt that this batch was half-decent and could possibly be picture-worthy for the blog so I can finally get this posted, so here ya go!
My advice: , Definitely use non-stick surface with an oil or butter to make them easy to flip!! Without it, you'll regret it for sure! Those 2 ingredients wasted on banana mush! However, once you do cross that hurtle (I'm still working on it as you can tell by the slightly burnt one in the pic that I tried to cover up... haha) You will discover this naturally sweetened, gluten/dairy-free pancake! Great for meals or for snacks. Super quick to make, about 5 minutes or so, and minimal ingredients - a banana and an egg! How simple!
Here's how I made them. If you have any tips for not burning them, please comment below! To be honest, Lee totally makes the pancakes in this house so maybe I'm just out of practice in the pancake flipping business... anyway. Let me know if you have the same troubles or not!
Total time: 5-10 minutes
1 banana (riper the better!)
(makes about 4 small pancakes)
What to do:
1) Mash banana until smooth. Add in egg and mix until combined.
2) Heat oil/butter in a non-stick pan over medium/low heat. Pour a small bit of batter to form a pancake. Let cook until bubbles start to poke through, then flip. (I found putting a cover over the pan for a minute helped cook the top a bit, making it easier to flip). Watch them carefully as they WILL burn. And they don't taste good burnt. Trust me. Haha, but when they aren't burnt, they are delish! Hannah gobbled hers up!
2) Remove from pan once flipped. Let cool on a piece of paper towel to absorb some of the moisture. Enjoy on their own! They should taste rich of banana sweetness, but fluffy from the egg. A great little lunch for a little person!
In December, our pretty little oven broke. It was a sad day. Extra sad because it was days before Christmas and we were about to host our first Christmas dinner for the family.
However, then, a couple months later there was a very happy day! The day it was fixed! Yay! We could bake bread again, roast vegetables, it was lovely.
The reason I bore you with this happy ending story is that while I was suffering through the cold winter months without a nice warm oven, I finally learned how to use a slow cooker. I say finally because we've had one forever and I completely ignored it. Seriously, never used it. It was a decoration in the cupboard. I had heard slow cookers were easy to use, I just never felt inspired to try it.
Well, during those months, I sure got to know my slow cooker! I even learned that yes, they are in fact easy and, with the right ingredients, can create awesomeness with very little effort! I am determined to post recipes on here that can show just that! Not using any pre-made condiments in the slow cooker, that really bugs me. You can use the natural flavour of vegetables, fruits, meats, and spices to create a flavourful dish!
It has been a little while now with a working oven, and I feel like I'm going through slow cooker withdrawal! I haven't used it much since and, I gotta say, I miss it! It is perfect for certain recipes. Like this one! Letting the curry flavours absorb into the chickpeas and sweet potato all day results in one flavourful, easy, healthy, and CHEAP meal! No lie - a can of chickpeas and a sweet potato aren't that expensive! Try it, so easy, simple, and tasty over a bed of brown rice. Yum, leftovers for lunch are calling my name!
Total Time: 5 minutes prep + 4-6 hours in slow cooker
1 medium-sized sweet potato, chopped
1 onion, diced
1 can of chickpea, rinsed
1 can of diced tomatoes
2 tbsp of following: garlic powder, ginger, cumin, tumeric
3 tbsp of curry powder
1-2 cups of vegetable stock
1 cup coconut milk
What to do:
1) Put everything in the slow cooker, stir, and press start! Haha, seriously, I didn't pre-cook anything. The beauty of vegetarian cooking. Cook on low for about 6 hours or on high for about 4 hours, or until potatoes are soft. Stir, often, if you can.
I have always been so skeptical of using avocados for sweet tasting things. I was worried they would taste too avocado-y... if you know what I mean. I'm not a huge fan of avocados, well, at least not until today!
Up until now I've used them for mainly 2 things - guacamole (of course) and a honey-sweetened dressing I've had at sushi restaurants (also pretty darn tasty). But, today, my eyes have been opened and I'm a believer! That creamy texture really can be used for the awesomeness that is usually ridden with dairy and refined sugar... i.e.: pudding and icing.
It's good. Really good. And make from avocados. Which are good for you. So that's great, right? :)
And, best of all, this recipe has 3 ingredients. Just 3. Which makes it easy.
So, to sum up, this is easy, healthy, and delicious. Can't get any better than that!
Total time: 5 minutes
1 ripe avocado (would work for a single serving as shown in picture)
1/4 cup maple syrup (or another sweetener of choice)
1 heaping tablespoon cocoa powder
What to do:
1) Add all ingredients to a food processor, blender, or mixer. Blend until smooth and chocolate-y looking! Taste to be sure!
2) Enjoy now or cover and refrigerate until ready to enjoy! I'm not sure how long it would last, but most likely not after a day or two.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...