My Version Of Banana Pancakes

Since some of my followers on instagram wanted the recipe for these pancakes 

and of course because they are so good that I just couldn't keep the recipe for myself I, today took the time to 

write the recipe for these pancakes! This is the only pancake recipe that I haven't replaced with a new one or started to experiment with. I l-o-v-e how thick and doughy they are. 

And if they fit together with quark, peanut butter, mango and raspberries? Hell yes.

Thick&Fluffy Banana Pancakes:
(makes 5-6 small pancakes    |    Gluten free, refined sugar free, lactose free)  

Ingredients:

2 beaten egg whites

100g banana

2-3 tbsp almond milk

3 tbsp oat flour 

3 tbsp coconut flour 

1/2 tsp baking powder

1/4 tsp baking soda 

1 tsp stevia 

1/2 tsp vanilla extract

Method: Mash the banana with a fork in a bowl. 

In the same bowl pour in all the flours, stevia and the vanilla extract. 

In a separate bowl beat the egg whites well until fluffy using an electric hand mixer. 

Pour in the eggs in the bowl with the other ingredients and stir carefully with a spoon until everything is just combined. 

Add 2-3 tbsp almond milk if the dough is to dry (this depends on how big banana you use, for a 100g banana I use 3 tbsp to make them very doughy) 

Put on a pan on low/medium heat and grease it with coconut oil. 

Take 1-2 big spoon/s of the batter and form round and thick, flip when top becomes dryer.

Toppings alternative: As i said before I love to top this pancakes with frozen mango, raspberries, 50g quark, 1 tbsp peanut butter and some quinoa puffs.

Note: If you use toppings alternative and want it lactose free make sure that you use lactose free quark. 
I used a pancake pan and always use a pancake pan for my pancakes. 
You can replace stevia with other sweetener. 

Raspberry Vanilla Scones - gluten, refined sugar and (cow) milk free.

Under a long time I have searched after a scone recipe that doesn't contain 2 cups coconut flour, flour isn't the cheapest in both money or calories.. So last week I decided to make my own, this just has around 105-110 calories each! I've done the recipe 2 times know, last week and this week. I eat one every night as a little snack, with some cheese on. All warm and crispy and sweet. Gash, I love bread.

I wrote the recipe in swedish dl because 1/2 cup isn't exactly like 1 dl and i think it's important to have the right measure in this recipe. But I wrote in grams to, so I don't think you can go wrong now! (Read notes)

Simple&Fast Raspberry Vanilla Scones

(makes 2 breads and 8 scones, 1 scone around 106 kcal) 

Ingredients: 
2 dl (100g) coconut flour 

1 dl oats (around 40g) - into oat flour

0,5 dl (25g) almond flour 

1 tsp psyllium husk (fiberhusk) 

2 tsp baking powder

1 tsp or 1 tbsp stevia (depends on how sweet you want it, i prefer 1 tbsp) 

1 egg 

1 dl (100 ml) unsweetened almond milk

1 banana 

1 dl (50g) frozen raspberries

1 tsp vanilla extract 

Some salt 

Method: Put the oven on 250 celsius.

Mash the banana and mix well with eggs, milk, stevia and vanilla extract in one bowl, mix all flours in another bowl. 

Add dry to wet ingredients and form a dough with help from ur hands. Add the raspberries. Form the dough.

Split the dough in half, put both doughs on a baking sheet and flatten it out with your hands. If the dough get big cracks at the edges, patch it back together again. When you're done with that take a knife and draw a cross over the whole dough. Then take a fork and make some holes (1 did around 12 holes on each bread)

Put in oven for 8-10 minutes and then take out and let cool of on a wire rack in 5 minutes. Then flip the bread and put into oven again for 2 minutes, take out and let cool of on a wire rack. 

Note: Store in fridge in a box some days or freeze. 

Before eating (if you have them in fridge or freezer, like you obviously will because it's 8 scones) put in oven for some minuts and they will become crispy and warm again!

106 calories is for a banana that weight 100g.
Try the scones with some raspberry jam and peanut butter! 

Hazelnut Bread.

I don't know how I can describe this bread to make you feel how it taste,
it-was-so-freakin-GOOD.
Crispy on the outside and 'soft' on the inside, filled with nuts and seeds.
Bread is one thing that i've missed in my diet. Regular bread isn't that healthy,
some have sugar, they aren't gluten free, don't contain enough fibers.
THIS though, fills you upp and they contain healthy proteins, fibers, fats, it's egg free, vegan,
gluten free AND sugar free. What more can you ask for?
I had one today as a snack, topped with my sugar free jam and peanut butter.
And some days ago I had mashed avocado and some sea salt, mmmmmmhmmmmmmmm.
I can't even describe, where have you been all my life?

Hazelnut Bread
makes 1 loaf, 14 slices, 1 slice around 150 kcal.

Ingredients english: 
1 cup sunflower seeds
1/2  cup ground flax seeds
1/2 cup hazelnuts
1 and 1/2 cup (gluten) fiber oats
2 tbsp chia seeds
2 tbsp psyllium husk powder
1 tsp sea salt
1 tbsp agave syrup
3 tbsp coconut oil
10 stevia drops (alternative)
1.6 cups (330 ml) water
3 tbsp raisins

Ingredients swedish: 
2 dl solrosfrön
1 dl krossade linfrön
1 dl hasselnötter
3 dl fiberhavregryn/glutenfria havregryn
2 msk chiafrön
2 msk fiberhusk
1 tsk havssalt
1 msk agave sirap
3 msk kokosolja
10 stevia droppar (valfritt)
4 dl + 3 msk vatten
3 msk russin


Method: Chop the hazelnuts easy. Put the chopped hazelnuts and sunflower seeds, ground flax, oats, chia seeds, psyllium husk and sea salt in a large bowl.
Melt coconut oil and mix in a large mug or a bowl with the 1.6 cups (4dl) water, agave and stevia drops and blend with a spoon. Pour the wet ingredients into the bowl with the dry ingredients. Blend well until all ingredients are combined, add the 3 tbsp water. The dough will be very hard.
When you are finished blending, pour in the raisins.
Transfer the dough to a loaf pan covered in baking paper and smooth out the top with the back of a spoon. Let the bread sit uncovered for at least 2 hours.
Preheat oven on 175C.
Place loaf pan in center of the oven on a middle rack and bake for 20-25 minutes. Remove the bread from the loaf pan and put bread upside down directly on the middle rack and bake for 30-40 minutes.
The bread is done when the entire bread is hard, check with a stick (bread stick).
Let cool of before slicing. 

Note: How quickly the bread is finished depends on what oven you have, always check with a bread stick if you are unsure if the bread is 'cooked' through.