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Hi.

Welcome to my blog. I write about food, motherhood and all that makes up our days.

Flourless Banana Pancakes

Flourless Banana Pancakes

Do you realise how difficult it was for me to let these bananas sit on my bench and not in my freezer? Yes, I'm a bit banana soft-serve mad.

But I'm so pleased I refrained from feeding my freezer obsession, as this morning I had myself a pancake party. Pancakes mid-week feel like your birthday has come early. And I don't mind that at all. We're all about living life right here, so why not flip a cake in your pan for your Wednesday breakfast.

Thanks for the recipe inspiration, Tracy! I cannot wait to try this pumpkin version.

In other news, Ben recently fractured his pinkie finger trying to wrestle our fridge. I'm still in denial it's happened. Though watching his awkward computer typing makes it quite clear his productivity has declined. And it's only slightly kind of funny watching him attempt to function normally... until I realise all the extra dish washing I'm in store for. Though the dude did manage to make himself tomato tuna sauce the other day. And he helped me roll out pasta dough for ravioli. Now I feel bad for laughing when he tried to put his tshirt on.

Yep, the poor fellow is in store for comfort food. These pancakes are a great place to start. Happy Wednesday, friends. Don't fight with your fridge, ok?

Flourless Banana Pancakes

Recipe adapted from Tracy Shutterbean's Flourless Pumpkin Spice Pancakes. Makes 5 pancakes. Serves one person, or two people if you serve with extras like yoghurt.

Ingredients
1 large (or 2 small) very ripe Banana, mashed (~200g)
2 Eggs
Pinch of Cinnamon
Pinch of Sea Salt
Butter to grease the pan

Toppings: Greek Yoghurt, Pure Maple Syrup, toasted Nuts and Berries. Or Nut Butter or whatever floats your boat. Bacon would be outrageous.

Method
1. Mix all ingredients in a bowl, beating with a fork until combined.
2. Heat a pan over low-medium heat and melt a little butter. When you flick water onto the pan and it dances, the pan is ready. The key is to have the pan hot enough so the mixture sets and doesn't run. Scoop 1/3 cup worth of mixture onto the pan and cook for a few minutes on each side until the pancake is set and ready. Serve with your desired topping.

Heidi xo

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