Hannah’s Banana Pancakes

Pncakes with Logo. Image shows two plates on a black worktop which each have 2 pancakes on covered in maple syrup. The left hand plate of pancakes has a few raspberries on top.

These sweet breakfast pancakes are deliciously simple to make with just 3 ingredients. This recipe is also quick as the pancakes don’t take long. This is a favourite Sunday morning breakfast for Hannah, particularly with lots of maple syrup and some raspberries to finish off the pancakes – the tartness of the raspberries is the perfect contrast to the sweetness that the bananas bring to the pancakes. You can, however add whatever toppings you like – may we suggest whipped cream, caramel drizzle, or perhaps chocolate chips? These pancakes are also really filling, and we truly do find that 1 banana, making 2 pancakes, is more than enough!

Ingredients (1 portion/2 pancakes)

Ingredients for Banana Pancakes with Logo. Image shows 2 bananas, 2 eggs, some flour in a small bowl, a few raspberries in a small bowl alongside a red whisk and a bottle of maple syrup on a black worktop.
  • 1 banana
  • 1 egg
  • 2 tbsp flour
  • 2 knobs of butter

Method

  1. Mash the banana
  2. Crack the egg into the mashed banana and whisk together
  3. Add the flour and mix together
  4. Place a knob of butter in the pan to grease the pan
    • We use a piece of kitchen roll to quickly and only lightly grease the pan, but if you do this be careful not to burn yourself
  5. Add half the mixture to the pan
  6. Wait for the underside to brown slightly (the pancake should feel a little bit firm when ready) and then gently flip the pancake over
    • If the pancake feels quite wobbly when you try and flip it, and doesn’t stay on your spatula, give it a minute or so more to cook
  7. Cook the other side of the pancake until it is also firm enough to flip
    • When the pancake is ready it should be firm all over but still squidgy on the inside
  8. Repeat steps 4-7 for the second pancake
  9. Add whatever toppings you would like
    • As we mentioned above, and as you will see in the youtube video, we love some maple syrup (who doesn’t?!) and raspberries to top our pancakes, but feel free to use whatever you fancy
    • The beauty of these pancakes is that they are also yummy on their own without any toppings!
  10. Finally, enjoy!!!

Hannah’s Banana Pancakes | Gloriously Simple, Gloriously Good!

Hannah’s Breakfast Biscuits

Hannah's Breakfast Biscuits

This is one of Hannah’s original recipes that we love to have on lazy weekend mornings while catching up on the previous evening’s TV together.

Due to Hannah’s lack of appetite brought about by Long-Covid, she started experimenting to create nutritious and tasty meals that would have interesting and varied textures. The soft, gooey, squishy texture of these breakfast biscuits, combined with the subtle crunch of the bran flakes and the peanut pieces, and the slightly chewy outer edges, make these biscuits a perfect breakfast staple.

Biscuits, cookies or mini-cakes?

There has been a certain amount of debate between us as to whether these are biscuits, cookies or mini-cakes…

Hannah insists that, as it’s her recipe, her wording goes (well, it is what we’ve called the recipe, after all!), but Frederika says that they are of a cake-like texture (are jaffa cakes cakes, or biscuits? Hannah says biscuits, Frederika says biscuit-shaped cakes!) and that they are, if anything, cookies (chewy/soft)…Hannah says ‘cookies’ is simply the American term for biscuits… We’ll let you decide! Whatever you call them, they are delicious 🙂

Ingredients (for 8 small or 6 large biscuits)

Hannah's Breakfast Biscuits Ingredients
  • 4 ripe bananas
  • a pinch of salt
  • 50ml milk
  • 2tbsp peanut butter (our preference is crunchy, but it’s your choice)
  • 1tsp clear honey
  • 4tbsp self-raising flour
  • 60g bran flakes

Method

  1. Pre-heat oven to 180°C (fan)
  2. Mash the bananas until they’re creamy
  3. Mix in a generous pinch of salt to bring out the sweetness of the bananas (honestly, it works!)
  4. Add the milk to the bananas and mix well
  5. Mix in the peanut butter and the honey
  6. Stir through the self-raising flour
  7. Mix in the bran flakes, ensuring they are evenly distributed through the mixture
  8. Spoon onto a lined baking tray (6 or 8 equal sized scoops)
  9. Bake in the pre-heated oven for 18 minutes
  10. Leave to cool on the baking tray for 5 minutes
  11. Eat while they are still warm!

Note: These will keep a day or two in the fridge, but they’re at their most delicious when they’re freshly baked – and you’ll be hard-pushed to resist eating them all!

Hannah's Breakfast Biscuits
Hannah’s Breakfast Biscuits

Hannah’s Breakfast Biscuits | Gloriously Simple, Gloriously Good!

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Nut, chia seed and raisin bars

Nut, chia seed and raisin bars

With the Covid-19 crisis affecting our shopping habits and availability of ingredients, I found that the various nut bars I often relied on for breakfast or a quick mid-afternoon snack were not always available in the shops.

I therefore decided to have a go at making my own. I have made these a few times now and they’re a big hit with the whole family, including hubby who doesn’t usually like eating nut bars.

Please note you can use whichever nuts you like – I love cashew nuts and started making them with just those, but they are very expensive (I had a look at the price of bulk bags of pistachios and they were even worse, so I’ll stear clear of those…shame, as I love pistachios!), so now I mix cashews and peanuts and the bars are equally delicious.

Nut, chia seed and raisin bars (makes approx. 14-16 bars)

  • 600g unsalted, unroasted nuts (I use blanched peanuts and raw cashew nuts, which I buy in bulk 1kg bags, but you can use whichever nuts take your fancy!)
  • 50g raisins
  • 70g chia seeds
  • 150g white chocolate (I use Callebaut white chocolate callets as they melt really well in the microwave, but any good quality chocolate that withstands melting and chilling well will work. I buy these in bulk… my latest purchase was a 2.5kg bag, which is dangerous in a house full of chocoholics!)
  • A generous sprinkling of fine sea salt

How to make nut, chia seed and raisin bars

Line a deep baking tray / cake pan with greaseproof paper (mine is 32cm long, 21cm wide and 5cm high, but use whatever you have available as long as it allows for a suitable depth for nut bars). I find it helps to grease the pan with butter or margarine to allow the paper to stick to it and stay flat and in place.

Heat up a large non-stick frying pan on a high heat, then add the cashew nuts and peanuts (or other nuts of your choice). As they start warming up, stir them frequently and as an oily sheen starts to appear, sprinkle them liberally with fine sea salt. Continue to stir frequently as they start to roast. I like the uneven roasting of doing this in a pan, where some are blackened in some parts and lightly golden in others, but it is a matter of personal preference / taste. For a more even roasting, you may wish to do this part in the oven.

While the nuts are roasting, melt the chocolate in the microwave (with the Callebaut chocolate I use, it takes about 2 minutes on high, stirring halfway through – different chocolate may behave differently though and to be on the safe side, you may want to do this more gently in a bain marie, with a bowl over a pan of hot water, letting the steam do the job).

Transfer nuts, raisins and chia seeds into a large mixing bowl and add the melted chocolate, stirring to make sure all the ingredients are well mixed, then transfer into your lined baking tray while still warm. Spread the mix out as evenly as possible and refrigerate for at least a couple of hours or overnight.

Once the giant nut bar is well chilled and solid, take it out of the tray, remove the greaseproof paper and place it on a large chopping board. Using a large knife or cleaver, cut it into 14-16 nut bars. Some small pieces will simply break off, but that’s ok – don’t waste them. Stick them in a bowl and eat them as a snack 🙂

  • Nut, chia seed and raisin bars

Nut, chia seed and raisin bars – Gloriously Simple, Gloriously Good!