Wow, what a busy couple of weeks! Well here is what has been happening on Treat Yourself Sweeter (just a taster, come over to www.treatyourselfsweeter.com to see what else we have been up to!)
Click on the photos for links to the recipe.
Satay Chicken Burger
Rhubarb and Mixed Berry Vanilla Pots with a Honey Nut Crunch
Strawberry Almond Pancakes (No added sugar)
Mango Chicken Salad with Lime Ricotta Dressing
Garlic Parsley Potatoes
To all of those lovely people who follow Treat Me Sweeter and any new visitors, come and check out my new (and more active!) blog http://www.treatyourselfsweeter.com and follow to get regular recipes.
A breakfast tart that puts a spin on bacon and eggs to make your breakfast extra special. Crispy pastry, fresh parsley and the unbeatable combination of bacon and eggs. Click the photo for the recipe
Perfect timing for a Sunday breakfast!
Growing up, we didn’t really have pancakes for breakfast; we often had Grandma’s Hungarian pancakes for a snack or dessert and sometimes Mum would make pikelets but they were definitely not a regular breakfast food at my place. I see pancakes more as a dessert food – a bit to sweet for me with all that jam, honey, sugar, butter… (yum!). But for my sister- it is her choice of breakfast food when we venture out for a yummy breakie; her pancakes, bacon and maple syrup is very different from my poached eggs.
I decided to make a healthier version of pancakes that I could actually call a breakfast food… not just a sweet treat. I made a couple of versions- the first turned purple from all the blueberries! These were just the perfect combination- I found myself snaking on them after work and they were perfect for a late Sunday night dessert.
Because these use spelt flour and stevia- they will have a slightly different taste to traditional pancakes. If you don’t usually use these ingredients/don’t like the taste, you can easily substitute for a different flour and use sugar to suit your taste.
Ingredients
1 banana
¾ cup yoghurt
¾ cup milk
2 eggs
1 tbl stevia/sugar (you may need more/less to suit your taste. Start with a small amount and add more if you want your pancakes sweeter)
1 tsp cinnamon
1 tsp rose water
1 tsp vanilla (optional)
1 ½ cups sifted spelt flour
1 tsp sifted bi carb soda
1 cup blueberries*
*You can use fresh or frozen blueberries. If using frozen, defrost them first and drain any juice or your pancakes will turn out purple and you will not get the delicious little ‘pop’ of the blueberries in your pancakes
Method
1. In a medium bowl mash the banana and mix in all the other wet ingredients (including the eggs) and the stevia.
2. Sift the flour and cinnamon into the mixture and stir gently to combine.
3. This is a trick I learnt from my grandma! Use a stick blender to thoroughly combine the ingredients- this is optional but it does help to ensure there are no lumps and bumps.
4. Sift the bicarb soda and add it to the mixture. Stir until combined.
5. Gently add the blueberries to the mixture and stir through until they are evenly distributed. See note re blueberries above.
6. Preheat a frypan on low heat. Place a small amount of olive oil (I use the spray as you only want a small amount). Put approx 1/4 cup of mixture into the fry pan and turn after 2-3 mins. Flip and cook for another minute of two on the other side. They will not get a lot of bubbles coming to the top like traditional recipes- so keep an eye on them so they don’t burn.
Serve with yoghurt, fruit and a dash of honey.
Treat Me Sweeter 