HAPPY WEDNESDAY
Another day at Lalande. Yaay! I´m all alone until this afternoon since the B&B guest had to leave super early. I made a takeaway breakfast for the guest last night; I´m hoping that 2 sandwiches, three raspberry muffins, an apple and a jar with orange juice, was sufficient. I even wrote a cute little card, haha! I wonder if I´m ever going to be a mom who leaves happy notes in their kid’s lunch boxes. Hmm.
Anyways. I had to use 2 old bananas today so I decided to go for banana pancakes for breakfast, ofcourse free from gluten and high in protein. The recipe serves 2-3 people. Perfect for a healthy brunch with the girls. Here it is:
You will need:
2 x overdue bananas
2 x scoops of protein powder (I used yellow pea protein from Naked Pea)
1 x scoop linseeds
2 x eggs
a dash of sunflower oil
a pinch of salt
a pinch of cardamom
a small pinch of baking powder
2-3 cups of milk
1-2 cups with oatmeal (I used finely grained)
To do:
1. Peel the bananas and add them to a medium sized bowl
3. Add all your ingredients but hold back on the milk and oatmeal
4. Mix the ingredients well together (I used a hand mixer) to you get a smooth mix. Adjust with milk and oatmeal.
Tip:
Use low heat when frying your pancakes, I find that they need longer cooking time then regular pancakes. I used butter. Also, I want to make it clear that I´m a very intuitive cook and that I very rarely follow recipes. I learn by doing, and I fail a lot! Haha. So, if you want the specific method, I will be most happy to google one for you.
Serve on a big wooden board with fruit and nuts. I added a confit of orange and cinnamon on the pancakes. Super yum! Bonne appetite
Marie
Norsk bokmål 
English (UK)