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bananas

Food & Drink, Food Waste Tips

Healthy Pancake Recipe: Banana and Blackberry Pancakes

healthy pancake recipe

healthy pancake recipe

Today, as part of Zero Waste Week, I’ve got a great healthy pancake recipe that as well as being so good for you, also takes care of any black bananas lingering in the fruit bowl!

Black bananas are the best bananas to use in this recipe as they are sweeter than just ripe bananas.  It’s a great recipe to have to hand for the next time there’s a solitary banana left in the fruit bowl that looks like it’s seen better days – just grab two eggs and get frying!

healthy banana pancakes

Oh, and you may be wondering what’s so healthy about this healthy pancake recipe?  Well, you actually use the banana in place of flour and milk!  Bananas are a bit magic.  As well as having the ability to take on the texture of ice-cream, they also have the ability to take on the texture of pancake batter.  It sounds crazy, but they really do have to be tasted to be believed!  Of course, the texture isn’t 100% pancake like, but it’s pretty darn close.  Think French Toast and you’re pretty much there, texture wise!

If you’re in any more doubt about the pancakes healthy properties, as they are made without flour they’re gluten free (which is linked to food intolerances), and are also sugar free.  The banana and egg pack the pancakes full of protein, and the coconut oil for frying is also amazingly healthy too!  Your body will positively sing for joy after eating these!  I told you it was a healthy pancake recipe, do you believe me now?!

ps: I used blackberries as they’re in season this month and taste amazing right now, but feel free to substitute with whatever soft fruit you have to hand.

Healthy Pancake Recipe with Banana and Blackberry

Healthy Pancake Recipe: Banana and Blackberry Pancakes

This healthy pancake recipe for banana and blackberry pancakes is gluten free and free from refined sugars. It's also a great way to use up black bananas!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 6 small pancakes

Ingredients

  • 1 Blackened Banana
  • 2 Eggs
  • 1/2 cup of Blackberries washed and cut in quarters
  • 1 teaspoon of Cinnamon
  • 1 tablespoon of Dessicated Coconut
  • 1 teaspoon of Coconut Oil for frying

Instructions

  1. With a fork mash up your banana until fairly smooth. You still want some lumps in it otherwise your pancake will be a little flat!
  2. In a separate bowl beat your eggs, then add to the mashed banana.
  3. Add the cinnamon, dessicated coconut and blackberries and mix well.
  4. Gently heat the coconut oil in your frying pan until hot and fry your pancakes*.
  5. Serve with maple syrup or honey.

An important word on frying these bad boys.  Because they don’t contain any flour they handle a bit differently to their floury counterparts.  You want to fry the pancakes very very  slowly on a very low heat.  Slow and steady definitely wins the race here.  Aim for around 4 minutes on the first side, but do check to ensure they’re not burning on the bottom. They do colour up darker than pancakes made with flour so don’t be alarmed if they quickly begin to look a little on the dark side!

Once the pancakes have started bubbling on the top a little you then want to get in with a spatula and flip them over.  If you’ve cooked them for long enough they will  flip over in one piece.  Promise!  You’ll want to cook them for around 3 more minutes before serving.  As they take a little longer to fry than normal pancakes I find it best to have multiple pancakes on the go – around three or four to a pan to reduce cooking time and save energy!

Enjoy this healthy pancake recipe!  Let me know how you get on making it!

ps: I’ve never made a pretty looking pancake in my life – it’s my achilles heel! ;)

Food & Drink, Food Waste Tips

Vegan Banana Ice Cream Recipe

ideas for using up black bananas

ideas for using up black bananas

Last year I shared a really easy way to use up black bananas with these delicious three ingredient cookies.  I’ve been keen to find more easy ways to use up black bananas and earlier this year came across easy one ingredient vegan banana ice cream on the Kitchn blog.  I had to give it a go – not only is it vegan, gluten free and a healthy ice cream alternative – but it sounded to good to be true that you could make delicious ice cream from just a banana!

To make your one ingredient vegan banana ice cream simply place a frozen banana in a blender or food processor, and give it a whizz for a minute or two until smooth and creamy.  That’s all there is to it!

I had some bananas that I’d saved from going rotten in the freezer, so I fished out my food processor.  My partner was very very skeptical about blending up frozen bananas to get ice cream, thinking we’d just get a soggy mess.  But after just two minutes of blending, the bananas were done, and it didn’t look like the soggy mess he’d anticipated.  Armed with spoons, we tucked in and I’ll admit we were pleasantly surprised that the texture of it is just like ice cream.  No joke!

vegan banana ice-cream recipe

Vegan banana ice cream on the left, with some variations on it (recipes below)

Now, no whatever anyone says on the internet, the taste is not exactly like ice-cream.  Instead it tastes like a healthy vegan banana ice cream, without anything bad for you in it.  Which is no bad thing if you’re looking for a healthy treat.  But as for trying to convince yourself that it tastes just like full-fat sugar laden ice cream?  I’m afraid that’s not going to happen.  Even my toddler could tell the difference!  But accepting it for what it is as a healthy dessert?  It’s delicious!

After extensive taste testing I’ve naturally got some tips for making one ingredient vegan banana ice cream!

Tips for Making Vegan Banana Ice Cream

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Vegan Banana Ice-Cream Tips

Ingredients

  • One frozen banana

Instructions

  1. Black bananas work best because a lot of the starch has been converted to natural fruit sugars. If you've got any going off in your fruit bowl simply peel them and pop them whole in a tub in the freezer until you're in the mood for ice cream.
  2. One banana = one serving
  3. Remove your banana from the freezer about 15-20 minutes before you start making the ice-cream unless you have a really powerful food processor.
  4. It takes up to two minutes to fully blend your banana.
  5. Serve immediately after blending.
  6. As you've already partially defrosted your banana I wouldn't recommend refreezing your ice-cream.

vegan banana ice-cream ideas

I’ve also been trying out some vegan banana ice cream variations.  My favourite one is berry banana ice cream – just remove a large handful of frozen berries from the freezer and leave them again for 15-20 minutes prior to blending.  Blend your banana and berries together until you’ve got a smooth consistency again.

banana ice-cream ideas

Another favourite is the less healthy but still vegan peanut butter, dark chocolate and banana ice cream.  Simply add a teaspoon (or more if you like it extra nutty) of peanut butter to the blender along with your banana, and off you go!  Slice up a square of dark chocolate into small slithers and sprinkle over the top for a decadent treat!

I am sure there are heaps of other vegan (or non-vegan) variations on this, so do share in the comments below what you come up with!

vegan banana ice-cream recipe

ps: the ice creams were completely impossible to photograph!  They start to melt so quickly after blending, and my daughter woke up from her nap earlier than expected and was demanding ice-cream whilst trying to get these shots!  Though you might appreciate these behind the scenes look into food blogging!