The other morning we got busy in the kitchen again, as we so often do, Elliot observing from his high chair sampling the goods, whilst mummy gets baking. This bake was a bit of an improvised one, I had noticed that we had a few bananas in the fruit bowl that would soon be too ripe for eating, now I could have made this Banana cake. However I fancied some breakfast at the time, so I opted for the healthy and super quick option of making these tasty Banana pancakes. They are great for breakfast or brunch, and very much approved by the little guy. They are tasty enjoyed plain, but if you’re not too fussed about the healthy part, they do go lovely with chopped Hazelnuts and honey or Nutella!
approx 12 small
2 ripe bananas
1 dl plain flour
1 dl Porridge oats
1/2 tsp salt
1 tsp ground cardamom (optional)
mash the bananas or blend them, the mix needs to be “lump” free. Add remaining ingredients, mix together. Melt a bit of butter on a frying pan, add 2 tbs of batter pr pancake (I could fit 2 pancakes on our pan at the time). When bubbles start to appear on the top of pancake, flip it and fry until golden brown. Repeat until all the Pancake batter is used.
TIP as an alternative to Cardamom you could also add a bit of lemon zest or cinnamon to the batter.
Autumn is one of my favourite seasons, I love to watch the seasons change and I love all the goodness that autumn brings.
Come little leaves said the wind one day, come to the meadows with me and play; Put on your dresses of red and gold, for summer is past, and the days grow cold – from “come little leaves” by George Cooper
Today was what I define as a classic autumn day! Howling winds outside hot chocolate and pumpkin carving inside!
I just love it! The changing colours, the cooler air and how snuggling up on the sofa with hot chocolate is just what the doctor ordered! Today was one of those days and thankfully I got to enjoy it with my little family, carving scary pumpkins to light up the night, whilst we are snug inside.
As I’m sure you noticed the title said “…and a healthy snack”, sadly hot chocolate with loads of whipped cream will probably never be declared healthy, but using the leftover pumpkin seeds to create delicious pumpkin seed “crisps” well I dare say they might just qualify as healthy! So I thought I’d share the rather simple recipe:
Pumpkin Seed crisps
pumpkin seeds cleaned and patted dry
Heat the oven to 50 degrees Celsius (fan) place the seeds on a baking plate with baking paper, coat the seeds with olive oil (just lightly) and sprinkle with salt and cayenne pepper. Slow roast in the oven for approx 80 min or until the seeds look golden.