Banana oat pancakes

Always buy bananas because of their unique properties and the fact that once in a while my husband will ask for them. But they tend to get old on the fridge waiting for someone to think of them. This is an amazing way to save bananas from getting too mature and to start a morning with a special breakfast. Specially for people like those in my family that have issues with milk, these do not taste like pancakes but are nutritious fluffy day starters. But most important of all, it takes but a second to make them, super easy and they are so healthy!


Dough (4 pancakes):

• 2 eggs
• 2 bananas
• 4 tb. sp. of oat
• (butter will be needed to fry if you don't have a ceramic pan)

Suggestions for topping (and it really needs it):

• maple syrup
• honney and grated almonds

Just put all the ingredients in a mixer and turn it on. I put the dough in a tall vase so it can be easily spilled into the pan. Don't forget the topping. Although these taste great there is just something definitely missing without the extra sweetness of the syrup or honey. This recipe will be enough for about 8 small pancakes.

My father, one of those that can't handle his milk, is coming to visit. I can't wait to introduce him to this perfect warm and spongy welcoming treat. I'll wait for breakfast though, it just feels that way.

Based on these pancakes.

Fruit cupcakes

Been looking for nice recipes that are healthy enough for my son to take as a snack to school, now that he is growing and leaving the comfort of the creche's food.
Found a few nice things I still need to test but I tried this Fruit cupcakes and they were so simple, soft and filled with richness I had to share.

Dough:

• 350gr self-raising flour
• 1 tb. sp. baking powder
• 1 tb. sp. ground ginger
• 2 tb. sp. ground cinnamon
• 1 pinch salt
•  80ml milk
• 120ml oil
• 200gr of muscovado sugar
• 1 large egg
• 1 smashed banna

Suggestions for fruit:

• Skinned and Chopped (around 1 x 1 x 0.3 cm^3): pear or apple
• Pelled and grated: carrot or parsnip
• Blue berries
• Chopped Strawberries

Preheat the oven to 180C. Put all the dry ingredients, except sugar, together in a bowl and mix them. In another bowl mix the remaining ingredients and then introduce the dry ingredients and mix with a wooden spoon (or equivalent), since this is a heavy dough.
Divide the dough in individual cupcake forms, add a pinch of sugar to the top that will make it look even more yummy.
Put the cupcakes in the oven, at 180C for about half an hour.

The end result is a dark cupcake which is moist and smooth. The fruit is completely cooked and soft and it's flavor is completely incorporated in the subtle cinnamon ginger dough. I would without any icing because it would only undermine the flavor of the cupcakes and make it less healthy. But a acid lemon based icing might make them pop to your liking. Maybe for more worrisome days. :-)

Based on the recipe of Fiona Cairns cupcakes.