Glutenfree banana pancakes!


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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.


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

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How I make beet hummus

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Some of you have requested this recipe, so here it is. I usually make a big prep of hummus every week, I love having ready-made hummus in the fridge. Sometimes I add it to my salads or have it on toast. I find hummus incredibly easy to pair with other dishes. It tastes delicious, and it´s so healthy!

You will need:

2 x cans of chickpeas (I use the big ones)

1 x boiled beetroot chopped into pieces

4 tablespoons tahini

3 x lemons (squeezed)

a dash of olive oil

a dash of salt

a dash of chickpea juice

a dash of pepper

a pinch of cumin

2-3 cloves of garlic

To do:

  1. Get two bowls and start separating the chickpeas from the water.
  2. Then add all the ingredients together with the chickpeas, but be gentle with the chickpea juice. You don´t want to drink your hummus.
  3. Use a hand mixer/food processor/blender to make your hummus, try to get a «pure» soft consistency.
  4. Taste your hummus and add lemon, salt or pepper if needed.

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Sometimes I even use this hummus as a starter for our 3-course meals for the B&B guests. Just slice some leftover bread and toast it in a pan with olive oil and sea salt.  Add a layer of hummus on the toast and top it off with some olive oil and herbs from the garden. Voila.

Enjoy xxx

Banana pancakes for breakfast



I don´t really know why I´m so happy today, but it feels good to have a weekend coming up. I might have a glass of wine tonight. Mabey we will cook up something good and have a fun Friday night.

Today I had a really yummy but healthy (ish) breakfast, we had some bananas that needed to be used so I thought I might as well just make some banana pancakes. I used this recipe from food blogger Ida Gran Jansen, or I was inspired by it! However, I did skip the cottage cheese and milk. I didn’t have cottage cheese and to be honest, I don’t really like using to much milk when baking. I think it tastes better with water (I know I´m weird)!

Just to be clear, I will never be one of those fancy food bloggers who share their own recipes and that’s because I don´t follow any. I´m actually terrible at following recipes. Usually, I just glans quickly at something that I want to make and I just wing it. I love to just use my own intuition and hope for the best. I do fail a lot, especially when it comes to baking, but I do learn a lot too. I will try to give a rough description of what I do (when posting food posts), but I will probably link you all a proper recipe. Just to be on the safe side. I don’t want to cause anyone any disasters. Haha!


So, this is what I did:

3 x bananas (overdue) – crush

2 x eggs – mix with the bananas

Then add:

a pinch of salt

a pinch of cardamom

a pinch of baking powder

1-2 cups of oatmeal (you don´t want it too thick)

water if needed

I had some clementines that were overdue, I sliced them and had them with the pancakes. I also had walnutes, a little bit honey and a cinneamon and brown sugar crumble.

I hope you all have a good weekend. Tomorrow, Gillian and I will do a cozy trip to La Châtre. We are of course checking out the charity shops and going for a typical French coffee (the tiny small espresso with cold milk).