Banana, Pecan and Maple Porridge

This has been my go to indulgent but healthy breakfast recently. I often have this at the weekend when I fancy something a little sweeter than my usual choices. The flavours go really well together and overall have an almost caramel like taste. The maple syrup in this recipe is completely optional. It is a natural sweetener, but if you are not feeling so indulgent simply leave it out and it will still taste great. Please note that I like quite small portions for my meals and this recipe is exactly as I make it for myself; feel free to increase the quantities (keeping the oats and milk in proportion).

Serves 1

You will need:

160ml Almond Milk (or your milk of choice)
25g Rolled Oats
Half a Banana
 ½ tsp Cinnamon
A Small Handful of Pecan Nuts
Maple Syrup to taste

Method:

1.  Start by slicing up the banana. (I like to cut the slices in half, usually using my spatula while the porridge is cooking in the pan.)
2. Add the milk, oats, banana and cinnamon to a small saucepan. Over a medium heat, cook the porridge until it thickens stirring occasionally. This usually takes about 5 minutes.
3. While the porridge is cooking, pre-heat a frying pan to a medium heat. Chop the pecan halves into about 2 or 3 pieces and add to the pan to toast for a couple of minutes. 
4. Pour the porridge into a bowl, top with the pecan nuts, pour on the maple syrup and enjoy! (I usually go for 1 or 2 tsp of maple syrup.)

Optional: I sometimes add in a dessert spoonful of ground flaxseed while the porridge is cooking for extra nutrients!

Banana Pancakes

I have seen a lot of recipes for healthier versions of pancakes around the internet, specifically Pinterest. The healthiest of them all seems to be those made with just eggs and banana. I am a bit sceptical of how these would resemble pancakes and whether they would taste good, so I found something which would look and taste more like a traditional pancake. I didn't see how I would achieve a pancake mixture without at least a small amount of flour, and I only make this occasionally either when I want a more special breakfast or when I have ripe bananas to use up. They taste really good and are fluffy on the inside. Great served with fruit and a little maple syrup. Best thing is how quick and easy they are to make, perfect for breakfast!

Makes 6 and Serves 2-3 people

You will need:
½ Cup of Plain Flour
1½ tsp Granulated Sugar (Optional)
1 tsp Baking Powder
Pinch of Salt
½ a beaten Egg
½ Cup of Milk (any kind will work, I used Almond Milk)
1 tbsp Vegetable Oil
1 ripe Banana, mashed
¼ tsp Cinnamon
¼ tsp Vanilla Extract  

Method:

1. Mix all the dry ingredients in medium sized bowl, and mix all the wet ingredients in a jug.
2. Pour the wet mixture into the bowl with the dry ingredients. Whisk until combined and the mixture is smooth. 
3. Heat a frying pan up to a medium heat. Use a ladle or ⅓ cup measure to spoon some mixture into the pan. Cook for a few minutes on each side or until starting to brown a little. 

Enjoy with any of your favourite pancake toppings.

Baking: Wholemeal Muffins

I was looking for something I could eat for breakfast when I get to college, that was fairly healthy and easy to eat. I've started making these recently and take one every morning to eat at college as I leave the house at 7 and don't have time to eat breakfast at home.

Recipe:

Makes 12
Cooking time: 20 minutes

Ingredients:
375g wholemeal self-raising flour
75g demerara sugar
2 eggs (lightly beaten)
75g of butter (melted)
315ml buttermilk*

* This is what was stated in the recipe I used but I use less than this as the buttermilk comes in a 284ml carton and so I use this amount.

1. Preheat the oven to 210°C (415°F/Gas 6-7). Lightly grease a 12 hole muffin tray.

 

 2. Add the flour and sugar to a mixing bowl.

3. Stir well, making a well in the center.

4. Melt the butter in a bowl. This can be done by putting it on the microwave for 1 min.

5. Add the buttermilk and mix together.

6. Lightly beat the eggs in a bowl.

7. Add the buttermilk, butter and eggs into the well in the mixing bowl.

8. Mix until all the ingredient are combined and it resembles a dough consistency. Don't worry of it looks lumpy.

9. Spoon the mixture into the muffin holes.

10. Bake in the oven for about 20 mins, or until starting to brown on top.

11. When cool enough to touch, lift the muffins out and put them on a cooling rack.

Ready to eat! You could also freeze these to keep for longer, and take them out when you need them. And although these look quite boring they do have a hint of sweetness to them so taste good!