Banana and chia seed pancakes

Lovely, scrumptious banana and chia seed pancakes are a perfect dish for a family breakfast. The banana adds extra sweetness and chia seeds create nice crunch and are a great source of omega 3. This is a nice and easy recipe and will make you around 7 medium sized pancakes.

Here's what to do.

You will need:
1 banana
1 egg
125g of plain flour, you can also use wholemeal
300ml of milk, plant milk works nice too, I really like almond milk
1 table spoon of chia seeds
coconut oil for frying
for toppings use maple or date syrup, natural yogurt, fresh fruit or chocolate spread


In a large mixing bowl first sieve in the flour, then add egg, lightly combine. Pour the milk slowly and start whisking. Mash the banana with a fork and add to the pancake batter. As a last ingredient add chia seeds. Prepare a medium sized pan and melt a bit of coconut oil, just so the pancake doesn't stick. Pour enough mixture to cover around the edges of the frying pan, but do not make it too thick. Lightly brown on one side then flip the pancake to the other side.
Make sure it's cooked throughout, take off heat then repeat this process to make more pancakes.

You can top your pancakes with anything really, but my favourite option is a dollop of natural yogurt, fresh fruit and a nice coat of maple syrup. Yum!!

BEETROOT CRISPS

Easy, delicious and healthy - those beetroot crisps are a must try!

I got this weirdly shaped beetroot from my local organic veg bag scheme and they inspired me to experiment with veggie crisps.

This is such a simple recipe, but still full of lovely flavour. Beetroot is a great source of iron, folic acid, fibre and potassium.

Here's how to do it.
Prep time 5 mins, baking 15 mins

You will need:
2 or more beetroots, depending on how many crisps you would like to make - I used this cylindra shaped beets, but you can use the standard type
olive oil to sprinkle
sea salt
fresh rosemary

Preheat the oven to 180 degrees.
Peel and cut the beets in round, fairly thin disc shapes. Place all in a bowl, sprinkle with sea salt, drizzle olive oil and add fresh rosemary. You can also add ground black pepper if you want to add a bit of heat to the crisps.

Once all mixed up, lay the beetroot discs on a baking tray, using greaseproof paper so they don't stick. Make sure you scoop out all the oil and rosemary too.
Place in the oven on the middle tray. Bake for around 10 mins then turn the crisps over and bake for another 5 mins till they get crispy.
And here you are, beetroot crisps ready.