Banana Pancakes

Highly requested. Its finally here. 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 water for 10 minutes before making

Method:

Prepare you chia seeds and water – this combination makes a chia egg.

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. Give it one last stir once to distribute equally.

Using a non-stick pan, place on the hob on a medium heat and allow it to slowly heat for a while.

Finally, pour your pancake mix onto the pan, 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.

Ps. 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.

Ellie

Pancakes

 

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Filled Sweet Potato

I love anything to do with sweet potato ! I could easily eat it all the time and usually I do.  I thought I would do some experimenting 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 400g 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 and tag me any posts, @firststepstorunning.

Ellie