recipe

Healthiest Pancakes in the World

Recipe: The Healthiest Pancakes in the World

We’ve teamed up with Sam Rice at The Midlife Kitchen who has just launched her new blog stealthhealthblog.com to bring you a super delicious and nutritious recipe each month. This month she’s sharing her super easy, tasty, healthiest pancakes in the world!

I’ve been making pancakes with just banana and egg for the longest time – I love how easy and healthy they are – but then one day I saw, on Instagram, spinach pancakes and it inspired me to throw in a handful of baby spinach (it doesn’t affect the taste or texture, just adds great green nutrition). Then for better flipability, I added a handful of oats and the rest is pure food alchemy. And that’s the story of how the healthiest pancakes in the world came to be.

SERVES: 2

KITCHEN TIME: 5 mins prep, 6 mins cooking

INGREDIENTS

1 large or 2 smaller ripe bananas, peeled

2 eggs

50g spinach leaves

50g rolled oats (for GF use GF-certified oats)

PREP TIP:

This is a great way to use up overripe bananas because they are so sweet and sticky – you can always chop them up and freeze them and then defrost later to make these pancakes.

METHOD:

Put everything in a blender and blend until really smooth (around a minute) and of a pour-able consistency. Add a little water to loosen if required. Heat a large non-stick pan, if it’s a good one you won’t need any cooking oil or add just a drop of oil to the pan or a light spray if you have spray oil. When the pan reaches a medium heat pour palm-sized pancakes into the pan. Leave for 2-3 minutes until golden then flip over and cook for a couple of minutes on the other side.

SERVING TIP:

The pancakes are sweet because of the bananas so you don’t really need to drizzle with maple or honey, but you can if you like. I love to serve these with fresh berries, or frozen ones heated up with a tsp of maple syrup to make a hot berry sauce. Sprinkle with mixed seeds and add a dollop of Greek yogurt for even more great nutrition.

Click here for a printable version of this recipe.

Healthy Recipe: Asian Carrot and Coriander Soup

We’ve teamed up with Sam Rice at The Midlife Kitchen who has just launched her new blog stealthhealthblog.com to bring you a super delicious and nutritious recipe each month.  This month it’s all about winter warming soup.

Carrot and coriander is a classic taste combo which I absolutely love but we are living in competitive culinary times and so I’ve brought it bang up-to-date with an Asian twist. The extra goodies I’ve added are ginger, star anise and chilli and because I love the texture so much in soup I’ve also added some butternut squash. I’m going to be so bold as to say that I prefer this creation to the original, I hope you’ll agree.

SERVES: 4

KITCHEN TIME: 15 mins prep, 40 mins cooking

INGREDIENTS

½ a butternut squash, deseeded and sliced (roast a whole one as it’s always good to have leftovers!)

5 large carrots, topped and tailed (no need to peel)

1-2 large red chillis, deseeded (go for 2 if you like it spicy)

1 large red onion, peeled and roughly chopped

1 litre of vegetable stock from a cube

A large handful of fresh coriander, washed and roughly chopped

A generous tbsp of fresh ginger, peeled and finely grated

1 star anise

Sea salt

Black pepper

PREP TIP: You can always roast the veg in advance and keep in the fridge until you are ready to make the soup.

METHOD:

Place the butternut squash, carrots, red onion and red chilli in a roasting pan and roast for half an hour in the oven at 180˚C, turning over a couple of times during the roasting process – if they look a bit dry add a splash of water. In the meantime heat 1 litre of water in a large saucepan and crumble in the stock cubes, stir until dissolved. Add the coriander, ginger and star anise to the stock and let it simmer very gently until the roasted veg are ready. Add the roasted veg to the stock and simmer for a further 10 minutes. Allow the soup to cool slightly before blending with a hand-held stick blender or in a blender or food processor until smooth. Taste, season with salt and pepper and serve.

SERVING TIP: If you like it a bit hotter you can always sprinkle over a few dried, red chilli flakes to serve. I also love a spoon of plain Greek yogurt swirled in at the end (obviously not if you are vegan or dairy-free!).

Click here for a printable version of this recipe.