Happy Pancake Day everyone! I've been busy recently running healthy eating sessions and Big Cook Little Cook sessions with parents and kids at St Bartholomews in Castlemilk.
It's so rewarding seeing kids excited about cooking classes and to be honest kids are far more likely to eat something if they have made it themselves!
I've been trying out lots of new fast, simple, kid friendly recipe ideas. The limitations are we only have an hour to prepare, cook, eat and clear up, the school have very limited cooking equipment and we have 7 kids with a parent at each session, all keen to do some hands on cooking!
A big saving grace was a couple of mini ovens I bought from Aldi for £10 each, they are so good and perfect for wee mini pizzas!
I have to do a fair bit of the old Blue Peter, here is one I made earlier!!
So far we have made Lentil Soup, Soda Bread, Mini Face Pizzas and Berry Smoothies!
Next session is tomorrow and I'm contemplating either mini filo pastries with apple and cinnamon and veggie fillings or these rather awesome pancakes!
I did an earlier banana pancake post using only banana and egg but for most kids its a bit too eggy, so when I came across this recipe I was immediately excited to try it!
This one has the addition of oats and the eggs are separated, the whites are whisked which makes these light and fluffy.
Anything which avoids added sugar and white refined flour gets my vote, as do these lovely pancakes!
These would be fun to make with your kids at the weekend when time allows for a more leisurely breakfast! Added sliced fruit and a drizzle of maple syrup or honey adds a lovely natural sweetness. These would also be lovely served with some ice cream! These are also a great way to use up over ripe bananas!!
So without further ado, here is the recipe!
BANANA OATY PANCAKES
Ingredients - makes 8 pancakes
....your health in your hands....
So Jenna and I have been busy developing a few recipes for Susie at Dollop and Scoff, who makes a lovely range of jams, chutneys and relishes, all from her kitchen, using locally sourced ingredients where possible. She uses an open pan method and makes small batches for superior flavour. She makes some very interesting flavour combinations! Our favourite was Raspberry, Basil and Black Pepper Jam, which we made a delicious dressing from and spread liberally on our sourdough toast and coconut scones!
You can order from Dollop and Scoff direct on this link
So our remit was to come up with a range of vegan recipes, using jams, chutneys and relishes. Most of the range is vegan, apart from a few containing honey so we came up with five winning recipes, of which I'm sharing one of my favourites,
Spiced Carrot, Lentil and Oat Burgers.
I just love making burgers, the options are endless and often I just use up leftover rice, quinoa or veggies and add beans, seeds, nuts, flavourings and cram in as many veggies as I can, either grated or cooked.
The trick to making great burgers is to taste your mixture before you shape them into burgers. Sometimes a bit of extra seasoning, herbs, spices or chutney can really make the difference. If your burger mix doesn't taste great before you cook them, they won't taste any better cooked!
Another tip is to make sure the mixture is firm enough to shape. You can add extra breadcrumbs, oats, flour or polenta to get the right consistency.
Chilling them for an hour or so in the fridge will also firm them up.
So back to these lovely burgers. the main ingredients are three popular Scottish ingredients, carrots, red lentils and oats. I always have these ingredients and use them constantly, they are cheap, nutritious, quick to cook and delicious so tick a lot of boxes for me!
I really detest frying burgers and to be honest find they break up and and are never that good but on the other hand I have made loads of delicious veggie burgers in the oven so no faffing about with hot oil and a frying pan for me!
I have used mango chutney in this batch, since we had no Carrot, Orange & Coriander Chutney left, to give these a delicious sweetness, sunflower and pumpkin seeds for a bit of crunch, baby spinach for colour and turmeric, cumin, and smoked paprika for flavour.
These are delicious served with potato wedges and a big salad or in a wrap or pitta bread for lunch, smeared with some extra chutney or relish. These are most definitely on my favourite burger list and I hope they are soon on yours too!
They also freeze well, if you have any extra leftover!
So here is the recipe....
Spiced Carrot, Lentil & Oat Burgers
Makes 10-12 burgers
....your health in your hands....
A healthy lifestyle blog with green living tips, plant-based recipes and natural health magic.