Banana Pancakes

So many of you have been requesting my banana oat pancake recipe which I have finally perfected and its ready to share! Its a great breakfast at the weekends when you have lots of time on your hands and easily satisfy your hunger for hours. So I hope you all have a go and I hope it works. Remember to take a photo and tag me into it. (@first_steps_to_running)

Serves: 7/8 mini pancakes

Ingredients:

100g oats (blended into a processor until it resembles flour – feel free you use flour in placement.)

150ml of plant based milk

1 medium banana

10g chia seeds soaked in X water for 10 minutes before making

Method:

Prepare you chia seeds and water.

Peel and mash a banana on a chopping board.

Add the mashed banana to the blended oats or flour and plant based milk and mix together until it reassembles a batter.

Add you chia seeds which should have absorbed the water into the batter and stir once again until equally distributed throughout the batter.

Use a non-stick pan and if you feel you may some oil, I suggest a teaspoon of coconut oil. Place on the hob on a medium heat.

Pour in your pancake mix, I suggest a fist sized pancake and not too thick unless they will not cook in the middle.

Flip them over after around 4/5 minutes until they are browned on one size.

Repeat this until all your batter is used. If you find that they are not cooked in the middle it because the batter is too thick or the pan is on a too higher heat.

Serve with extra fruit, coconut yogurt, maple syrup or whatever your favourite topping.

Remember to take a photo.

Pancakes

 

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Filled Sweet Potato

I love a sweet potato jackets ! I could easily eat it all the time, which I have to admit I do. So I thought I would do some experiments with all the foods on my plate and mix them together. The result was this amazing filled sweet potato which is the perfect recipe to carry you into spring and summer as it can easily be served with fresh vegetables or a big salad.

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Difficulity: Easy

Serves 1 but you do have at lot of filling which you could either serve on the side or have it as part of your lunch the next day.

Ingredients:

1 large sweet potato

1 tin of drained black beans

1 tablespoon of miso paste

1 crushed garlic clove

14/13 cherry tomatoes, quartered or halved

1 teaspoon of cumin

Oprionals:

Handful of sweetcorn or peas could also be added to the mix

Method:

Turn the oven on to 220 degrees and wrap your sweet potato in foil and place in the oven. It will take around an hour to cook.

After around 40 minutes, add your crushed garlic and tomatoes to a pan and heat on medium.

After your tomatoes begin to cook, usually around 3 minutes, add the miso, cumin and black beans and give it a stir until the miso paste has melted. Be careful not to damage the tomatoes though.

By this time your sweet potato should be cooked but if it’s not just turn down the hob and leave the saucepan to simmer.

Once cooked, slice your sweet potato in half and remove around 3/4 of the soft sweet potato and transfer to the saucepan with your filling.

Tip: to hold its structure, I tend to leave a small bit of sweet potato near the edges.

Mix the sweet potato throughly in with the beans and tomatoes and scoop into the sweet potato.

Put your two halves of sweet potato on greeseproof paper on a baking tray and either bake for another 15 minutes or grill for 10 minutes.

Then you are ready to serve.

Hope you enjoy

xxx

Sweet Potato Pie

Its turning colder each day and this recipe is not only great for using the leftovers in the fridge but is a vegan friendly option. Its a weekly staple on my menu.

Difficulty: Easy

Serves 1/2

Ingredients:

85g carrots

80g Frozen Peas

200g of tinned chopped tomatoes

1 teaspoon of cumin

One packet of sliced chestnut mushrooms

210g Red kidney beans

300g – 320g Sweet potato

1 tablespoon of tomato purée (optional)

Instructions

Preheat the oven to 200 degrees

Begin by steaming or roasting your sweet potato. In a separate saucepan pour in the rest of the ingredients (apart from the tinned tomato and tomato puree) with a little water or steam and allow to cook until soft.

Just before the sweet potato is cooked and the vegetables are cooked transfer into a saucepan with the tinned tomatoes, puree and the cumin. Bring to the boil and then allow to simmer.

Once the sweet potato is soft also, quickly add this to a food processor and blend until soft like mash.

Pour the cooked vegetables into a small oven proof dish and then top with the sweet potato mash.

If desired, sprinkle the top with a suitable amount of paprika to taste.

Then place the dish into the oven and bake for around 15 – 20 minutes.

Serve with extra vegetables on the side if you want or simple eat the dish as it is.

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