K's Banana Brekky Pancakes

Sweet as can be, but you won't find any added sugar in these. 

K’s brekky pancakes get all of their sweetness from whole bananas, dates and lucuma powder. Don’t like dates? Well either does my oldest daughter or husband, they have no idea they're eating them. I feel good giving my family whole foods and they feel good because they're getting chocolate for breakfast! 

My kids love adding chocolate chips to these. They make a great healthy after school snack. 

Ingredients

2 Bananas

4-6 Medjool Dates

1 1/2 cups Almond or Oat Milk (you can use any milk of choice)
1 egg

1 tbsp Raw Cacao

1 tbsp Lucuma Powder (optional)

1 tbsp Flaxseed/Linseed, ground

1 cup Spelt Flour or whole wheat flour

2 tsp Baking Powder

Coconut oil for cooking

Method 

• Blend bananas, dates, milk and egg in a high speed blender until liquified, about 10-20 secs.
• Add the remaining ingredients and blend until smooth. 
• Tip- if your using a NutriBullet to blend the wet ingredients, it will not be large enough for the dry ingredients to blend. In a separate mixing bowl, combine the dry ingredients and then pour the wet ingredients and whisk until completely blended. 
• Heat a skillet over medium heat and melt coconut oil in pan to prevent pancakes from sticking.
• Pour approximately a ¼ cup of pancake mixture into the pan. Pancakes are ready to flip once they began to show lots of bubbles on the top. 

Serve with maple syrup, fruit, fruit compote or chocolate hazelnut spread. 

Veggie Shepherd Pie

This one may look complicated but is super easy to make and well worth it. I just used whatever veggies I had around, plus added brown lentils for extra fiber and added protein. 

Mash Potatoes

• 4-5 medium size potatoes, chopped
• 1 head cauliflower, chopped 
• ½ brown onion, chopped 
• 4 cloves garlic, diced
• 4 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste

Boil potatoes with onion and garlic, cook until tender. While potatoes are cooking, steam cauliflower and begin on the veggies. 

• 2 tbsp coconut oil or olive oil
• 1-2 carrots, chopped
• 1-2 red chili’s, diced- omit if you don’t like spice
• ½ butternut squash
• 1 tsp paprika
• ½ tbsp ground cumin and coriander 
• ½ brown onion
• 1 red capsicum
• 1 zucchini
• 8-10 mushrooms, about 1 cup chopped 
• 1 cup cooked brown lentils

• ½ cup veggie stock
• 1 tsp arrow root, dissolved in 4 tbsp hot water

Pre heat oven to 425F/220C

Heat oil over medium heat then add carrot and diced chili’s and sauté for about 3 mins. 

Add squash and sprinkle with paprika, cumin and coriander and sauté another 3 mins. 

Add onion, capsicum, zucchini and mushrooms and cook another 5 minutes until tender.

Add lentils and veggie stock and bring to a low simmer for 2 mins then add arrow root and turn off heat. 

When potatoes and cauliflower are done, add them to a large bowl or pot, add butter, olive oil, salt and pepper and mash until desired texture.

Put veggie mixture into a baking dish and garnish with coriander if you like, then top with mash potatoes. Sprinkle the top of the potatoes with a little extra salt (optional) and some of your favorite seasonings, I like a little extra coriander and za’atar (a blend of Middle Eastern herbs). Bake 425F for 20-30 minutes or until potatoes are slightly browned.

Enjoy!