QUICK & HEALTHY BANANA & QUINOA PANCAKES

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BANANA & QUINOA PANCAKES WITH VANILLA BEAN YOGHURT,
RASPBERRIES, MAPLE SYRUP AND BUCKINI’S

It seems I am on some kind of quinoa roll, but its such a versatile, healthy and filling grain! These are honestly the quickest and easiest pancakes to make and most importantly pretty delicious. This is what I made when I found myself with a banana that was a little too ripe and I really didn’t feel like making another banana bread.

This recipe uses Quinoa flakes which you can find pretty easily at any health food store and is pretty affordable too. If you don’t have any on hand feel free to substitute quick cooking oats instead.
I also bought some yummy “Buckini’s” which is activated caramelised buckwheat but again, use some chopped pecans/almonds/hazelnuts/muesli instead, it’s just nice to have a bit of crunch on top of your pancakes.

These should make you around 8 little pancakes which should be enough for 2-3 people!

FOR THE PANCAKES:
1 cup quinoa flakes
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2/3 cup almond milk
1 egg, lightly beaten
1 slightly overripe banana
1 teaspoon ground flaxseed
2 tbsp coconut oil

CONDIMENTS:
*1 cup raspberries (if using frozen, just let them thaw out for an hour or so)
*Vanilla Bean yoghurt for dolloping ( I used the Barambah organic one because it’s amaaaaaazing!)
*Maple Syrup
*Your favourite muesli/chopped nuts or buckinis (like I used here)

METHOD:
Mix the ground flaxseed, quinoa flakes, baking powder and salt in a medium bowl.
In another bowl, mash the banana, add the vanilla extract, almond milk and beaten egg and mix together.
Add the wet ingredients to the dry ingredients and stir until well combined.
Heat the coconut oil in a non-stick pan on medium heat, add in small scoops of the pancake mix, leaving enough room to allow each pancake to be flipped. Cook for about 3 minutes on each side or until each side is nice and golden.
Divide pancakes onto each plate, top with a dollop of Vanilla Bean yoghurt, a good handful of raspberries, drizzle with maple syrup and sprinkle your chosen crunch-factor on top.

PUMPKIN, KALE, QUINOA AND ALMOND SALAD WITH TAHINI CORIANDER DRESSING

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Eat this salad when you’ve eaten too much bad food on the weekend and need to redeem yourself 😉 I was actually going to serve this as more of a “bowl” type thing where the pumpkin, quinoa and kale are separate and add in some cannellini beans and then pop the dressing on top but I ended up just making it into one big salad. You’ll see I’ve added ground turmeric as an option, only because its so good for you and adds an interesting little flavour in there.

This is best served room temperature, great as a  dinner for two with left overs for both for the next day.

For the salad:
1/2 Kent or Jap Pumpkin, skin removed and cut into cubes
2 cups chopped Kale, stems removed
Large handful dry roasted Almonds, chopped into small chunks
1 cup Quinoa, preferably organic
2 cups Water
1/2 clove Garlic
2 tbsp Olive Oil
Salt & Pepper
1/2 tsp ground Turmeric (optional)

For the dressing:

1/4 cup hulled tahini
1/4 – 1/2 cup water (depending on how thick you want it)
1/4 cup olive oil
1.5 tbsp apple cider vinegar
1/2 clove of garlic (use the other half of the clove for the salad)
1 tbsp soy sauce
A good handful of fresh coriander ( change this to parsley if you don’t like coriander!)
Juice of half a lemon

To make the dressing, put all the dressing ingredients, excluding the water into a food processor and process until well combined. Slowly add in water and keep processing until your dressing reaches your desired consistency, I like mine to be the consistency of heavy cream. Put dressing to one side whilst you make the rest of salad.

Preheat oven to 200 degrees, spread pumpkin out in a large oven tray, massage in 1tbsp olive oil and season with salt, bake for 20-30 minutes or until pumpkin is nice and golden. Remove from oven and let cool to room temperature.
Meanwhile, place your Quinoa, 1/2 clove of garlic and water in a saucepan on high heat, once the water starts to boil, cover and reduce heat to medium and cook for around 15 minutes or until the water has been absorbed. Take off heat and let rest for 5 minutes to make your Quinoa nice and fluffy. Remove the clove of garlic from the Quinoa.
Get a nice big bowl and pop in your chopped kale, add the rest of the olive oil, a pinch of salt and cracked pepper (and turmeric if using) and massage your kale until it’s a little softer, top with the cooled pumpkin, quinoa and your almonds and toss the salad.

Drizzle over your dressing and serve.
Keep it in the fridge for up to 3 days, take it to work the next day if you have any left over!