The other morning we ran out of milk, so instead of going to the shops to get more I decided to make some brekky with stuff we already had in the house. I’ve been trying to be a bit more creative with the healthier options lately, but I had a craving for pancakes, plus we had a fresh bunch of bananas (my favourite fruit) so banana pancakes it was!
Although I don’t follow any special diets, I have made these banana pancakes before and turns out they are Paleo. These are so easy to whip up, with only 2 ingredients…. bananas and eggs! (and a few add-ins to make them tastier and fluffier!). These lovelies remind me of banana fritters but more pancake-y (ha), and while they don’t beat the usual pancakes they are pretty tasty!!
I have only ever made cashew cream once, and that is in my Peppermint Slice (the healthy version), and today I wanted to be a bit healthier and makeover the usual pancake toppings of cream or icecream. And it was pretty good. I was fairly skeptical about it being too bland, but nothing a bit of vanilla and a splash of maple syrup couldn’t fix! To top it off I added a little extra drizzle of maple syrup (the real stuff!!) and some raspberries. (YUM)
Banana Pancakes (Paleo) with Vanilla Cashew Cream, Raspberries and Maple
2 eggs, beaten
1/2 tsp of baking powder
a pinch of cinnamon
2 tsp vanilla extract
Mash all the ingredients together in a bowl. I actually used a hand held stick blender to get the batter fluffy and smooth. Cook in a small frypan with some coconut oil. These pancakes will be a bit fragile so it may take a little bit longer to cook on one side before flipping!
VANILLA CASHEW CREAM
1 cup of cashews, soaked
1 cup of water, plus extra for soaking
Vanilla extract/paste, to your liking
a small drizzle of pure maple syrup, optional (But I find it adds a bit of flavour, not much is needed!)
Place cashews in a saucepan with water (enough to cover the cashews) and boil for 15 minutes- if you want to get this done instantly… otherwise… soak cashews in water for 4 hours or overnight if preparing ahead.
Place all ingredients into a bowl and blend with a stick blender, or place in a food processor until smooth.
ASSEMBLY AND TOPPINGS
Pancake….Cream….Rasberries…Pancake… and so on to create a stack! Or assemble however you wish!
Other toppings that would be lovely are…. banana slices, strawberries, mango, kiwi fruit or blueberries, whole fruit jams, stewed fruit, fruit puree or coulis.
You could also add protein powder (maybe vanilla, chocolate or unflavoured) to add an extra kick and flavour!
Other options are adding different spices or cacao/cocoa to the pancakes, mix in or sprinkle with chia seeds, desiccated/shredded coconut, LSA or buckinis!
Oh this slice is so so goood! A simple mix-and-melt slice with just a few ingredients, it is way too moreish to stop at just one piece! Just a note, these beauties will very much melt if not kept in the fridge, hence the name, but the upside is no baking time in the oven!! (p.s. if you’re really impatient, put it in the freezer, it’ll set pretty much right away!!). There are so many variations of this recipe (I think it originated from Pinterest??), so I tweaked a couple of them to make my own version.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups old fashioned oats
1 cup desiccated coconut
1/2 cup dried cranberries
1 packet of dark chocolate chips (about 230g)
1 teaspoon vanilla extract
Melt the peanut butter, honey, and coconut oil over low heat in a saucepan, stirring until melted and combined.
Remove from heat and add oats, coconut, chocolate chips, cranberries, and vanilla. Stir together until the chocolate is completely melted and all is combined.
Pour into a greased slice/brownie pan and set in the fridge.
Once set, cut into bars and devour (haha). Store in the refrigerator or freezer- it keeps for ages, if it lasts that long!!
I feel a bit silly making this blog and then not go post for like 4 months!! But, uni is a busy busy thing and that’s just what happens I suppose!! In saying this, I did actually make an effort today to make a new recipe post! (yay!). I felt a bit creative and decide to get my healthy bake on, wanting something yummy and ‘chocolatey’ (not a word but never mind that!), which is pretty much how I feel everytime I bake! Drawing some inspiration from Wholefood Simply’s Choc Peanut Butter Bars, I decided I would whip up some chocolate peanut butter balls of some sort. And I had this protein powder I wanted to use in something, so I hoped to chuck a bit of that in somewhere! Hope you enjoy this recipe! Try it for yourselves!! 🙂 P.s. I will try to keep up with my blog as I do love spreading my baking love!! (even though not many people probably read my blog!! Thanks to those who do!!! xoxo)
1 1/2 cups desiccated coconut
1 1/2 cups dried pitted dates (or probably half if using medjool dates, not sure)
1/2 cup + 1 tbsp natural peanut butter (I used crunchy- can’t beat crunchy peanut butter!!)
3 tbsp cocoa
2 tbsp chocolate protein powder of your choice (I used a pea protein powder)
a pinch of salt
2 tsp vanilla extract
chia seeds, to roll the protein balls in
Blend everything except the dates in a blender. Gradually add a few dates at a time until all are blended through. You may need to add more dry or wet ingredients to get a texture that binds together when pressed, just experiment really!! As long as it tastes nice for you and you can easily roll them into balls. Roll into balls, whatever size you’d like them to be, mine were about 1/2 a tablespoon size roughly. Roll in chia seeds, more coconut, cocoa or anything you like!! You could even try cacao nibs!