Seriously good food!!

Banana and Chocolate-Chip Pancakes

Ingredients:

Dry Ingredients:

2&1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp ground nutmeg
pinch salt

Wet Ingredients:

2&1/4 cups water or rice milk (you can do half water, half soy milk)
1 whole banana
1/3 cup soft/silken tofu
1/4 cup vegetable oil
1/4 cup maple syrup
1 tsp vanilla extract

1/2 cup chocolate chips (the cruelty free shop do a great dairy-free chocolate chip!)

Method:

1. Combine the dry ingredients in a large mixing bowl and stir with a wire whisk.

2. Combine the wet ingredients in a blender or food processor and process until smooth. Pour into the dry ingredients and stir until combined (do not over mix)

3. Stir in chocolate chips

4. Mist a non-stick frypan with cooking oil spray and set over a medium-high heat. Drop the batter into the frypan until it is the desired size (I prefer smaller pancakes to larger ones). Cook both sides until golden brown. Cook until small bubbles appear on top, about 2 minutes. Continue until all batter is used up!

5. Serve immediately and drizzle with maple syrup, or take to work/school cold as a sweet treat during the day.

Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey

Serves: Makes 15 large or 25-30 smaller pancakes

Rating: 4.5/5

Corn and Polenta Pancakes with Tomato Salsa

This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.

Corn and Polenta Pancakes with Tomato Salsa:

Ingredients:

Tomato Salsa:

2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil

Corn and Polenta Pancakes:

3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying

Method:

1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.

2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.

3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.

NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.

Serves: 2-3

Rating: 4