Today is a bit of an easy one, and it’s something that I saw plastered all over Pinterest and I thought I would give it shot! There is no specific “owner” of this recipe (not that I know of) and it is a healthier alternative to normal pancake recipes because it doesn’t use any refined sugar or flour – so if you go gluten free, this is something for you to try! I also recently purchased some (fair trade) extra virgin coconut oil from Holland & Barrett, so was excited to use this to cook with!
1 banana, mashed
pinch of cinnamon (optional)
1 tbsp coconut oil, for frying
Whatever you want!
- In a bowl, mash the banana as well as you can before adding the eggs and then whisk together until everything is incorporated. (You can use a processor/blender if you want to make the mix as smooth as possible).
- As there is no sugar in the recipe, I added a pinch of cinnamon.
- In a frying pan, I heated the coconut oil and then added the pancake mix a little at a time to make smallish pancakes so that I could make a stack. (You can make them any size you want!)
- After frying each pancake on both sides until golden brown, I stacked them up on a plate and served with some blueberries and a sneaky serving of maple syrup (not totally healthy after all, but shhhhh!)
This is SO easy and quick to do, so it’s great for the morning to give you a boost of much needed energy and protein with the combination of banana and eggs, top with some yummy fruit and you’re good to go! (Goes great with a spread of Nutella too!) This is also a great recipe to try for Mother’s Day today and even the little un’s can help out!
I have pinned a lot of food ideas on Pinterest and I am only slowly starting to give the recipes a try! Have you ever tried out an idea you have seen on Pinterest or Instagram? Let me know in the comments below, and if you enjoyed reading then please like this post (and give me a follow using the links if you already haven’t!).
Until next time! x
I have been meaning to do this post for a little while but I was a bit over-run with seeing my two little munchkin nephews. They are adorable little troublemakers!
My mum is a huge lover of apple-desserts so I thought I would go ahead and make this for her. The recipe is from a special YOU Magazine extra full of Mary Berry recipes, so I thought I would give it a go! You can also find this recipe online if you search the recipe name (here it is on the Sainsbury’s website).
225g/8oz butter (room temperature) plus extra for greasing
550g/1¼ lb cooking apples (such as Bramley)
Juice of ½ lemon
225g/8oz light muscovado sugar
300g/10oz self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
4 large eggs
1 tbsp milk (full-fat or semi-skimmed)
icing sugar, to dust
- As my older sister, Farah was here I thought I would get her to help a little bit by asking her to start by greasing the tin with a little butter and to then line it with some greaseproof paper. After greasing the tin a little too much, I think she finally got there – doesn’t it look pretty.
(She told me I had to show a picture of her beautiful lining of the tin otherwise she would beat me up.)
- I started by coring the apples and chopping them into quarters and then slicing them finely. I then added them to a tub and added the lemon and made sure all the slices were covered.
(You may have noticed that I didn’t peel the apples first – I did actually forget to do this step, but in my defence I was distracted by small children running around everywhere…ahem.)
- I added the butter, sugar, flour, baking powder, ½ a teaspoon of the cinnamon, the eggs and milk into a bowl and then whisked until all the ingredients were incorporated and the mixture was smooth.
- At this point, I preheated the oven to 160°C (as stated in the recipe for fan ovens).
- I spooned half of the mixture into the tin and using a spatula, I made sure to spread the mixture evenly. I then added half of the apple slices on top and then sprinkled over the remaining ½ teaspoon of cinnamon.
- I then added the rest of the mixture to the tin, and very carefully levelled it out without disturbing the apples underneath. Finally I added the other half of the apple slices on top and made sure to gently press them into the surface.
- I put the tray into the heated oven and cooked it for about 25 – 35 minutes, or until it turns golden brown and the cake is firm but spongy to touch and the apples are soft. And as a last minute touch, I sprinkled some brown demerara sugar over the top, concentrating over the apple slices and put it back in the oven to caramelise a little.
- I left it in the tin for about 20 minutes until the cake had cooled down enough for me to take it out of the tin and place on a cooling rack.
This was a wonderfully easy and delicious recipe to make (compared to my usual recipes anyway) and it went down well with my family. It was only until I had cut the traybake into squares to serve, that Farah pointed out I hadn’t peeled the apples… OOPS! By the time we got to the dessert it had completely cooled down, so we warmed them a little in the microwave and served them with some Madagascan vanilla custard, ice cream or a little double cream depending on preference.
Have you ever tried some to bake any Mary Berry desserts, and if so, which ones have you tried? Don’t forget to comment below!
Until next time! x