OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
- Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
- Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
- Mix the avocado into the flour until blended
- Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
- Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
- Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
- Heat the coconut oil in a fry pan on medium heat
- Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
- To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.
My first time at oat & banana and they were pretty tasty.
1 egg separated
1 small banana
30g scotts porridge oats
1 tsp baking powder
1 tsp vanilla extract
Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.
- Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
- Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
- Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?
In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.
250g Self Raising Flour
125g Caster Sugar
2 Beaten eggs
Pinch of salt
Milk to mix – about 50ml
- Mix the flour, sugar and salt together in a mixing bowl
- Add in the egg and mix well
- Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much)
- Preheat some spray oil in a pan on medium to high heat
- Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
- When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side)
- Remove and continue. Serve warm. Or cool later with some butter & Jam.
Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.
2 medium potatoes – peeled and grated
3 spring onions – chopped finely
2 handfuls of cheddar cheese – grated
small handful of parmesan cheese – grated
1/4 cup of flour
1 tsp chilli flakes
Salt & Pepper
- Heat 1 tbsp olive oil in a pan
- Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
- Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.
- Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
- Cook for approx 4-5 mins each side.
Serve with some of my lovely salsa. Recipe here:- https://cookingwithluce.wordpress.com/2016/10/15/smokey-tomato-salsa/
I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.
This recipe made 6 large pancakes:-
For the pancakes:-
1 tsp baking powder
100ml full fat milk (or you could use buttermilk)
1 can creamed corn
1 handful of fresh sweetcorn
handful of parsley
Salt & pepper
- Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
- Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
- Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
- Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)
Meanwhile for the Salsa:-
Handful of cherry tomatoes – halved
1 onion – chopped finely
1 clove Garlic
1 tbsp sugar
1 tbsp tomato paste
Salt & pepper
- Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
- Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.
I served mine with some mashed avocado also. Yummy!