ABOUT MY FOOD WASTE OBESESSION:
I had so many eggs on hand this week and I love the challenge of creating recipes to use them. The obvious would be a fritada, spanish tortilla or even scrambled eggs every morning but I like it better incorporated in different recipes.
Pancakes was my wish this time so here it is some healthy pancakes for breakfast
I know, eggs are not vegan, but I am neither. Eggs are really good for us. They are not only field with proteins, but also really rich in choline, a vitamin from B complex that boost your brain, vit A for good skin and D for immune system, happy mood and strong bones. Saying that, it’s good always to remember that all these benefits you get only from cage free, sunlight exposed, no hormones or antibiotic, organic chicken eggs. This is the correct way to eat eggs, for your health, for the animals and for the environment.
There is a few shops and farmers market that you can get those but mine came from the neighbours, what makes them even more special. They are not stamped, not dated, not divided by size or color, because natural eggs are not always white or brown, they are bluewish, yellowish and pale white sometimes. They also have different shapes. Some are perfectly round but some are more pointy. 100% natural and real food, meaning tasty and nutritious!
Well, the thing is I am not an egg person. I don’t think they should be in every meal, everyday( like all other food in the world). Variation is the key for health eating. As my neighbour gave me 18 of them, I had to start thinking in different recipes to use them all before going bad.
Cherry Green Pancake
Serves 4-5 people
YOU WILL NEED:
- 2 big bananas (220-240g)
- 4 eggs
- 40g pumpkin seed butter (you can use another seed or nut butter, the pumpkin gives a nice green color)
- 100ml oats milk or any other vegetable milk or even just water
- 50g oats
- 50g coconut flour
- pinch of salt
- pinch of vanilla powder
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
HOW TO:
Easy Peasy, just blend all the ingredients together in your blender or food processor. Fry the pancakes in a non-stick frying pan until nice, fluffy inside and slightly golden on the outside.
YOU WILL NEED FOR THE CHERRY SAUCE:
- 200g frozen cherries
HOW TO:
Cook the cherry in a sauce pan for 2 min. in high heat until the juices start to come out. Set aside until the time to serve it.
YOU WILL NEED FOR THE PUMPKIN SEED BUTTER SAUCE:
- 1 tablespoon pumpkin seed butter (about 25g)
- ¼ cup nut milk
- 1 teaspoon honey or maple syrup
HOW TO:
Mix everything together with a spoon until it becomes a sauce. I topped the pancakes with the two sauces , a bit of fresh cherries and some soy yogurt.
ENJOY YOUR GREEN AND PURPLE!