3-Ingredient Banana Pancakes Recipe
For 1 person (10 mini pancakes)
- 1 1/2 large bananas, ripe to overripe (200g) *
- 2 eggs
- 1/8 teaspoon baking powder
- Maple syrup, butter, blueberries, to serve (optional)
* Don’t add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together.
First, crack 2 eggs in a bowl and whisk to break.
Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.
Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each. When the baking powder is activated, flip it over and cook for about one minute more. You can skip baking powder, but then it will feel like banana omelets rather than pancakes. Blueberries are always good with pancakes. And serve immediately when hot.
Easy and simple 3-ingredient breakfast. I love stacked pancakes.
They should be served with butter, maple syrup, and blueberries.
This banana pancake has very light texture because there is no flour in it. It makes simple and healthy breakfast.
Grilled Avocado Sandwiches
I set out 2 slices of whole wheat bread, 2 tablespoons of vegan mayo, 1/2 of a ripe avocado, 6 very thin slices of green bell pepper, 6 very thin slices of red onion, and 2 teaspoons of extra virgin olive oil.
- First, I verrrrry lightly toast 2 slices of vegan whole wheat bread.
- Then, I spread about 1 tablespoon of vegan mayo (I use Nasoya’s Nayonaise most of the time.) on 1 slice of bread. Then I put a 2nd tablespoon on a 2nd slice of bread. I slice up half of an avocado and spread the slices on 1 slice of bread and sprinkle the avocado with salt.
- Next, I spread my favorite veggies over the avocado. This time I used sliced green bell pepper and red onion, but tomato and spinach work fabulously as well.
- Then, I slap the two slices of bread together and brush the backside of each slice with about 1 teaspoon of extra virgin olive oil. Coconut oil works great too, if you have it. In fact, coconut oil is probably the best vegan oil for cooking with health-wise, or so I’m told.
- And then, this. This is what you will get when you turn a frying pan on medium to medium-high heat and cook each side of your sandwich for a minute or two, until your bread is turning a toasty golden-brown. I ate this sandwich with a couple of orange sections and called it lunch. Oh wait, wasn’t this sandwich supposed to be for my hubby? Woops.
Pssst! He gets these sandwiches all the time. Really, he didn’t mind that I ate this one. Actually, he was gone to class, so he didn’t really even know that I made this sandwich at all…until he saw the pictures. :/
And finally, some food for your thoughts from my new favorite book of James.
”Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath: For the wrath of man worketh not the righteousness of God. Wherefore lay apart all filthiness and superfluity of naughtiness, and receive with meekness the engrafted word, which is able to save your souls.” James 1:19-21, King James Version
Ingredients for Spicy Guacamole:
2-3 firm medium tomatoes, seeded
1 small/medium onion, finely chopped
(or use 1/2 onion and 1/2 bunch chopped chives)
1/2 bunch of cilantro
2 jalapeno peppers, finely chopped
2 cloves garlic, pressed
3 tbsp Lime juice
1/2 tsp kosher salt, or to taste
1/4 tsp ground black pepper, or to taste
1/2 tsp Cumin
1. Cut avocados in half, remove the seeds and scrape them out into a flat bottomed bowl (a flat bottom will make it easier to mash). Smash with a potato masher or a fork (leave some chunks; don’t puree it).
2. Chop onion and add it to the bowl.
3. Remove seeds from jalapenos. Chop jalapenos finely. We double chop them through our Vidalia Chop Wizard which makes chopping a cinch!
4. Cut the tomato in half parallel with the top and remove seeds (either by scraping them out with a small spoon or by squeezing them out). Dice your tomatoes. Add chopped tomatoes to your bowl. We often just leave the seeds in (that’s ok too).5. Press garlic into the bowl.6. Finely chop your cilantro and add it to the bowl (these are from the cute little patch of dirt in my backyard I call a garden).7. Add 1/2 tsp dry cumin powder. 8. Add 1/4 tsp freshly ground black pepper. 9. Add 1/2 tsp kosher salt (regular salt is ok too) and 3 tbsp of lime juice. 10. If you’re really bored, serve guacamole in the avocado shells. Hopefully you didn’t have to fish them out of the garbage can. I’m not admitting to anything.
- In pictures A repulsive cake shop is about to open at London’s Pathology Museum graphically illustrating medical conditions and symptoms of disease in sugar, chocolate and sponge. Catch it while you can …
- One of my followers suggested I post this… thanks… I guess… lol ::pukes::
Cinnamon Apple French Toast Wraps
- 3 small apples (like Fuji or Granny Smith)
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 3 heaping teaspoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ cup Cascadian Farm Maple Brown Sugar Granola Cereal
- 2 whole wheat tortillas
- 1 large egg
- ¼ cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons butter, divided into 4 pieces.
- Heat a medium skillet over medium heat.
- Peel, core and slice apples into slices about ¼ inch thick.
- Melt butter, brown sugar, lemon juice, and spices.
- Add apples and simmer until tender, about 10 minutes. Add the granola during the last 2 minutes or so to soak of the excess sauce.
- Heat a medium skillet over medium high heat. Melt one piece of butter in the skillet coating the bottom.
- In a small bowl, whisk together egg, milk and spices.
- Dip both sides of the tortilla in the egg mixture and fry on both sides for about 20 seconds until slightly browned. Place a dab of butter in the skillet after each flip for both tortillas.
- Fill each tortilla with half of the apple filling, wrap the edges to the center and serve warm.