3 Ingredient Peanut Butter Banana Pancakes

Three ingredient pancakes.

Yes!

Three.

It can’t get any easier than this.

This Three Ingredient Peanut Butter Banana Pancakes recipe is simple to make and deliver a punch of protein, and are a great alternative to regular pancakes.

3 Ingredient Peanut Butter Banana Pancakes copy

There are so many health benefits in this breakfast. One banana and two eggs will knock up a brilliant breakfast for one person – and one that’s full of vitamin b6 – which is normally found in fish and meat. It helps to stop skin rashes, fatigue, and mood swings and is used with over 100 different enzymes in the body.

They’re also full of manganese which is used for bone production, skin integrity and for blood sugar control. It also protects against free radicals and skin issues, and can even alleviate asthma.

3 Ingredient Peanut Butter Banana Pancakes

What You'll Need

2 yellow bananas or heading to ripe
1 egg, beaten lightly or Flaxegg*
1 hugely heaping tablespoon of organic natural peanut butter

Toppings: strawberries and raspberries

What You'll Need To Know

Mash your bananas well in a medium bowl. you can leave a few little lumps.

Heat some vegetable oil on your non-stick griddle on medium heat

Mix your peanut butter in with the banana and then add the beaten egg and stir that in well.

Drop batter onto the griddle, again 3" diameter cakes work best.

When the underside is medium brown, flip them and cook the other side.

Serve with Berries and you can call it a PBJ!

* Flaxegg is 1 tbsp flaxeeds + 2 tbsp warm water whisked together

Recipe makes 2-3 smallish pancakes.

Spinach Tarragon Frittata

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Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipeA frittata is just an Italian version of an omelette. Frittatas were once my culinary nemesis. A simple dish that everyone else seemed to think they were so easy; mine always turned out dry, bland, and unappetizing. Through trial and error, I finally got it right.

One of the biggest mistakes that I was making is that I was making my frittata's much more complicated than they actually are. There isn't really a "right" way to make them. This recipe I created is what I have found works for me. It's simple to make. I do recommend a cast-iron or oven-safe non-stick skillet. However, a stainless steel pan will work, but you'll need extra oil to make sure the eggs don't stick to the pan.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

What You'll Need

3 Eggs 1/4 Onion 2 Garlic Cloves 1 teaspoon Tarragon 1 cup Spinach Salt, to taste 1 tablespoon oil

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I first started with pre heating my oven to 400 degrees.

In a mixing bowl I added my eggs vigorously. This will help to incorporate more air to allow a deeper filling and a fluffier result. I then added salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well. After all of my ingredients were mixed together, I transferred everything to a cask iron skillet, and cooked until the frittata began to set, about 2 minutes. I then popped it in oven and baked for 7-9 minutes.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

I love this frittata with the fragrance and after notes of tarragon and the comfort of spinach. You can really eat this for any meal, breakfast, lunch or dinner.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

Weekend breakfast or brunch? Just add hot buttered toast or a side of fruit. Light lunch? Add a green salad and olives. Simple Sunday dinner? A beautiful glass of wine and you’re good to go.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

What To Love

  • Aside from the simplicity, frittata's offer a good serving of protein, and so does the spinach.
  • Garlic is good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.

Spinach Tarragon Frittata
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 Eggs
  • 1/4 Onion
  • 2 Garlic Cloves
  • 1 teaspoon Tarragon
  • 1 cup Spinach
  • Salt, to taste
Instructions
  1. Pre heating my oven to 400 degrees.
  2. In a mixing bowl beat the eggs for a few seconds.
  3. Add salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well.
  4. Transferred everything to a cask iron skillet, and cook until frittata begins to set, about 2 minutes.
  5. Cook for 7-9 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

 

Spicy Scrambled Eggs with Zucchini

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spicy scrambled eggs, gluten-free, thai style eggs, thai The other day I was browsing through some photos from our trip to Thailand last year. During our travels around Southeast Asia, we pretty much gorged ourselves while savoring a wide variety of dishes. It is so hard to control yourself when there are so many amazing, yet fascinating flavors, shapes, and colors to try and that was our excuse to overeat. After seeing all of our food photos, this morning I was inspired to whip up one of my favorite breakfast dishes using some thai flavors: Spicy Scrambled Eggs with Zucchini. This Thai-inspired dish is very simple and ready in just 15 mins.

What You'll Need

3 eggs 1/4 medium onion, chopped 4 garlic cloves, diced 1 medium zucchini, chopped 1 teaspoon sesame seed oil 1 teaspoon fish sauce 1 teaspoon red chili flakes Garnish: 1 teaspoon sesame seeds, 1 green onion chopped, cilantro leaves

spicy scrambled eggs, gluten-free, thai style eggs, thai

In a skillet, I  heated the oil, and added the onions, cooking until they were translucent. I added the garlic, zucchini, chili flakes, sesame seed oil and fish sauce and cook until the zucchini is tender. In a bowl, I beat the egg and added to the pan and cook them until scrambled. Very simple. spicy scarmbled eggs, gluten-free, thai style eggs, thai, thai style eggs. eggs, breakfast, gluten-free breakfast

After my eggs were creamy, I plated the scramble eggs and garnish with green onion, sesame seeds and cilantro.

spicy scarmbled eggs, gluten-free, thai style eggs, thai

On occasion when I am in the mood for a quick and easy meal for breakfast, lunch or dinner, I will prepare a batch of these scrambled eggs. The fish sauce brings all the flavors together, and the salty taste is the reason why this recipe doesn't call for salt.

spicy scrambled eggs, gluten-free, thai style eggs, thai

What To Love

  • Apart from being made into a delicious and savory dish, zucchini is beneficial for your health in a variety of ways, thanks to the vitamins and minerals contained in even a small serving of this vegetable. It is rich in magnesium, folate and fiber.
  • Crushed red pepper is a great addition to a meal and can help reduce inflammation.
  • Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of magnesium, calcium, phosphorus, iron, zinc, molybdenum, and selenium.

spicy scrambled eggs, gluten-free, thai style eggs, thai

Spicy Scrambled Eggs with Zucchini
Cuisine: Breakfast, Thai Fussion
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 3 eggs
  • 1/4 medium onion, chopped
  • 4 garlic cloves, diced
  • 1 medium zucchini, chopped
  • 1 teaspoon sesame seed oil
  • 1 teaspoon fish sauce
  • 1 teaspoon red chili flakes
  • Garnish: 1 teaspoon sesame seeds, 1 green onion chopped, cilantro leave
Instructions
  1. In a skillet, heat the oil. You'll want to add the onions and cook until they are translucent.
  2. Add the garlic, zucchini, chili flakes, sesame seed oil and fish sauce and cook until the zucchini is tender.
  3. Reduce the flame and pour the whisked eggs into the hot skillet. The eggs will begin to cook immediately, gently stir the eggs as you would for regular scrambled eggs. Scrape the eggs from the bottom and sides of the pan as the eggs begin to cook and get creamy. As soon as the eggs are creamy, turn the flame off.