Steps

1. Combine banana, egg whites, oatmeal, cinnamon, baking powder, and salt in the blender and blend until you have a nice thick batter.
2. Stir in walnuts or any other add-ins you like. Blueberries, pecans, and chocolate chips are some of my other favorites.
3. Heat a large non-stick skillet over a medium heat and lightly coat with coconut oil.
4. Pour pancake batter in the pan to form small-medium sized pancakes. Cook for two minutes or until small bubbles begin to form on the top. Flip and cook for another two minutes or until golden brown and set through.
5. Repeat until you have used all the batter. You should end up with 9 pancakes.
6. Serve with your favorite pancake toppings and enjoy!

Steps

1.) In a bowl, combine all ingredients. Be sure to evenly mix the pork into the marinade, cover with plastic wrap, and all it to cure in the fridge for 3 days.
2.) To cook the rice, heat oil in a pan on medium and cook garlic, until golden brown and slightly crispy. Lower the heat and add cooked white rice. Season with salt and stir well. Set aside.
3.) Remove pork from the marinade. Cook in a pan on medium heat, until browned and fully cooked.
4.) Serve with garlic rice and fried egg.

Steps

• Mash the banana with a fork, soak the dates in warm water for a few minutes the blen in a food processor until they form a smooth paste
• In a bowl, mix the banana, dates paste, cream cheese, coconut oil, baking powder until fully combined (add a splash of water if necessary). Finally, add the salt, cinnamon, and vanilla and mix well. Let the mixture rest for a 15 minutes
• Grease a nonstick pan with a little vegetable oil. Heat pan on medium for a few minutes. Pour batter to form pancakes. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it is brown, about two minutes

Steps

1. Grind the oats using a nut grinder or a food processor.
2. Mix the egg with the yogurt, vanilla and honey in a small bowl.
3. Add the oats and the baking soda.
4. Preheat a non-stick pan, you'll need low to medium temperature. Cover the surface with coconut oil or butter.
5. Using a big spoon or a ladle start making small pancakes, leaving some space in between, so that you can flip them easily when ready.
6. When the edges of the pancakes look done and bubbles come up it's time to flip the pancakes, carefully, but quickly. Cook on the other side as well.
7. Serve immediately with your favorite toppings!

Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
3. Reduce oven to 325 degrees F (165 degrees C).
4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps

1. Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2.  
3. Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
4.  
5. Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
6.  
7. Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
8.  
9. Mix the yoghurt and coriander together and season to taste.
10.  
11. To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
12.