I often get asked to share the recipes I’ve discovered or invented which use products from our Artisan Food Hall foodie range and that are also healthy and nutritious. You’d think that would be easy but I am a real ‘throw it together’ kind of cook. I guess I must be pretty good at that because most of what I cook seems to turn out pretty well, often better than when I follow an actual written recipe. I have loads of cookery books but I tend to use them for inspiration rather than for instruction. I do have a set of weighing scales but they don’t get used very often.
Today I made a concerted effort to note the ingredients I used to make my breakfast. So here it is folks – my recipe for Kerry’s Healthy Breakfast Pancakes (or are they Sweet Omlettes…or a type of waffle? Wancakes? Pomlettes? Poffles? – any other suggestions?)
You will need:-
2 Free Range Eggs
2 tbsp of ground almonds
1/4 tsp ground cinnamon
1 small banana
1/2 tsp Raw/Organic/Fairly Traded Coconut Oil
Raw Clear Honey to taste (I use about 1/2 tsp)
Your choice of fresh fruit (I particularly like Strawberries, Blueberries, Raspberries, Peaches & Nectarines)
Break the two eggs into a bowl and beat them up. Fold in the ground almonds and the cinnamon. Next, slice the banana into the mix.
Heat up the coconut in a small frying/omelette/pancake pan and add the pancake mixture. Cook through until the eggs are set. Use a palette knife to keep the omelette from sticking to your pan and manoeuvre any pools of slow to cook egg mixture to the bottom of the pan.
Once cooked (it doesn’t take long) tip the pancake on to your plate and fold in half. Leave to cool very slightly. Drizzle with the raw honey and serve with your favourite fresh fruit on the side. Enjoy!
Find out more about these nutritious ingredients. There is a ton of info out there on t’interweb but these pages are good place to start:-:-