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Baking, Kids Nutrition, Recipes

Banana and pumpkin seed pancakes

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Sundays for us are the one chilled breakfast day of the week. No school run. I don’t teach any Pilates classes so it’s a day to take time over brekkie and have something different. This is one of my favs.

So here is a my super simple recipe for you. These pancakes are easy, quick to make and packed with nutrition too, plus filling due to the seeds.

These are also perfect if you weaning as the pancakes are soft and make great finger foods. My children are always very happy when I decide to cook these.

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Banana and Pumpkin Seed Pancakes

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 1 banana mashed
  • 1 egg beaten
  • 2 tbsp oats
  • 1 tbsp pumpkin seeds
  • 1 tbsp linseeds

Instructions

  1. Preheat a pan/griddle and grease it.

  2. Mash the banana and mix with the egg.

  3. Mix the oats and seeds together.

  4. Mix the wet and dry ingredients.

  5. Drop a serving spoon portion onto the pan/griddle and allow to cook for a couple of minutes, look for the bubbles on the top then flip it. These need a little more TLC than normal pancakes when turning them over.

I served mine with greek yoghurt and fruit.

Enjoy and let me know if you make them, I’d love to see your pics!

Family Meals, Gluten Free, Recipes, Special Diets, Vegetarian, Wheat Free

Vegetable Potato Lasagne

2 Comments

So what do you do when you’ve been building up all day to a vegetable lasagne and then you realise you are out of wheat free lasagne sheets? 

1. Make something else?

2. Make your own lasagne?

3. Use potato instead?

Today I was feeling a bit more inventive, plus I had a tonne of potatoes to use up… so option 3 it was.

This worked really well, it took longer to cook as I wanted the potatoes to definitely be on the softer side, but you could parboil them to help speed up the cooking time. My cottage cheese white sauce is a big hit.Healthier, quicker to make and lighter on the stomach and palate too, it takes lasagne from a “weekend meal” to an “everyday meal”.  My family are happy.

Someone suggested this was more of a moussaka, I’m not sure. I’m going with lasagne as that is what I based it on. Call it what you like. It’s delicious. 

Dietitian UK: Vegetable Potato Lasagne 1 

Dietitian UK: Vegetable Potato Lasagne 2

Vegetable Potato Lasagne
Serves 6
A healthy take on a vegetable lasagne using cottage cheese to make the white sauce and potato instead of lasagne sheets. Grain free, gluten free.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
296 calories
42 g
17 g
8 g
12 g
4 g
455 g
191 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
6
Amount Per Serving
Calories 296
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 191mg
8%
Total Carbohydrates 42g
14%
Dietary Fiber 8g
30%
Sugars 10g
Protein 12g
Vitamin A
69%
Vitamin C
130%
Calcium
18%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 tbsp olive oil
  2. 1 medium onion
  3. 3-4 cloves of garlic
  4. 2 peppers
  5. 2 courgettes
  6. 1 carrot
  7. Mixed dried herbs
  8. Black pepper
  9. Balsamic vinegar
  10. 1 tsp sugar
  11. 1 tin chopped tomatoes
  12. Small glass of red wine
  13. 1 large aubergine
  14. 4 medium potatoes
  15. 150g cottage cheese
  16. 150g greek yoghurt
  17. 80g grated cheddar cheese
Instructions
  1. Heat the oil in a large pan.
  2. Chop the onion and crush the garlic, then saute in the pan.
  3. Now add the peppers, carrot and courgettes, cook for a couple of minutes before adding the chopped tomatoes and wine.
  4. Bring to a simmer and add the pepper, balsamic, herbs and sugar. All to simmer gently whilst you prepare the rest of the dish.
  5. Slice the aubergine and potatoes lengthways into thin slices.
  6. You could now parboil the potatoes to speed up the cooking time in the oven.
  7. Mix the cottage cheese with the yoghurt to get a thinner consistency.
  8. Now comes the fun…. in an overproof dish layer up the lasagne. Start with the tomato and vegetables base, top with aubergine slices, then potato and the white sauce. Repeat the layers one more time, ending with the white sauce on the top.
  9. Sprinkle with grated cheese and bake in the oven as Gas Mark 5 for 45-60 minutes.
  10. Test the potatoes are cooked by prodding with a skewer.
  11. ENJOY!
beta
calories
296
fat
8g
protein
12g
carbs
42g
more
Dietitian UK https://www.dietitianuk.co.uk/