2-Ingredient Egg + Banana Pancakes

2-Ingredient Egg + Banana Pancakes

Dairy-free, gluten-free pancakes. So simple to make and very tasty. Have them for breakfast or as a snack.

Ingredients

1 medium sized banana
2 medium sized eggs, organic and pasture-raised is best for your health
¼ tsp cinnamon, optional
¼ tsp pure vanilla extract, optional
sea salt or Maldon salt (my favourite for cooking with)
½ tsp extra-virgin coconut oil

Directions

Preheat a large skillet over a medium heat for 10 minutes. A nice medium heat is important: If the pan is too hot, the pancakes will burn, if it’s not hot enough, they won’t set.

While the pan preheats smash the banana with a fork and whisk in the two eggs and blend into a smooth batter. If you like your batter less lumpy, use a hand mixer on low setting and just until the banana and egg are combined nicely. Don’t over do it.

smashed banana whisked with eggs

Add 1/2 teaspoon coconut oil to the pan and spread it around with a spatula right before you add the batter. DON’T preheat the oil in the pan as it will get too hot and the pancakes will burn.

Using a 1/4-cup measuring cup, add your batter to the pan right after the coconut oil is melted. Cook for 2 minutes on one side and then flip and cook for another minute and a half or so. Don’t overcook as they can become rubbery.

pancakes cooking

Stack them up and drizzle with raw honey or maple syrup and serve with mixed berries. You could also serve with a little Greek yogurt or cashew cheese or tahini and lemon juice.

gluten-free, dairy-free pancakes with strawberries and maple syrup

Chia Seed Pudding

Chia Seed Pudding

An absolute favourite from Dr Libby Weaver’s Real Food Kitchen recipe book. Have for breakfast or as a snack during the day.

Ingredients

1 cup raw cashew nuts
2 cups water
pinch of salt
1 vanilla bean, seeds only or 1/2 teaspoon vanilla paste/essence
½ cup white or black chia seeds
2 tbsp maple syrup
2 bananas sliced for garnish or berries
sprinkle of cinnamon to garnish

Directions

In a blender or food processor blend together the cashews, water and salt and vanilla bean seeds until creamy and smooth. Pour into a mixing bowl.

Add the chia and maple syrup to the milk. Mix well with a whisk removing all lumps.

To assemble the pudding, pour the mixture into cocktail glasses or recycled glass jars. Refrigerate until set (overnight if you have time). Top with the slices of banana and sprinkle of cinnamon. Add a dash of maple syrup for extra sweetness.

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