Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Apple-oatmeal cookies without flour, eggs and sugar

Favorite snack, which snack between santrallerinin.

Ingredients (for 16 pieces):

3 large apples (600g),

250g rolled oats,

2 tsp cinnamon,

0.5 tsp. powdered vanilla,

Sweetener optional (I don’t use it, because the sweetness of the apples is enough for me).

Optional can add 1 ripe(!) banana, if you love it in baked goods. It will give a light fragrance and sweetness of the liver. If you add a large banana, then throw in the dough are additionally a handful of oatmeal.

How to do:

1. Applesauce. You can buy ready, but I’m doing it: wash the apples, remove the stalk, seeds and veins, to peel the skin or not – at your discretion. From the summer apples I the skin is not removed, the purchase is always clean. RUB on a small grater or grind in a blender. Three apples is roughly 400g Apple puree.

2. Add to the sauce spices, mix, then add oatmeal. Portion of oatmeal can be ground. I usually do so. Whipped in a blender the apples, add the spices and 50g of oatmeal, whipped again, and to this mixture add the remaining 200 g of oat flakes.

Let the dough stand for 15 to 30 minutes, the mixture should be dense.

3. Spoon the mixture on baking paper and give the liver a desired shape, I have 1.5 tbsp with a slide – 1 cookie. Optionally, sprinkle top with cinnamon. Bake at 160C convection on the middle shelf for approximately 30 minutes or until it will turn brown. Cool completely and then eat.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

This basic recipe can be changed by adding different fillings: flour, bran, spices, berries, dried fruits, nuts, seeds, syrups, nut paste, etc.

For example, with cranberries:

With cranberries and bitter chocolate With cocoa:

With raisins: With pine nuts: Mac:

With prunes and walnuts: Important 1. Like 1/3 of the nuts, chop into pieces; 2/3 nuts slenderite directly with apples.

Important 2. These cookies can strongly stick to the baking paper if it does not have special coating or you didn’t grease it with oil. In this case it is necessary to wait for complete cooling cookies on the baking sheet and iterative movements to twist it while pressing it lightly to the surface. So it will come off with no deformation;)

Important 3. I always do the cookie from the masses as many pieces to like and ate a lot, and in fact, almost nothing ate;)))

My favorite banana chips with sea salt

As the name implies, in this recipe only two ingredients (bananas and sea salt). Salt delicately accentuates the sweetness of the banana, and turns out absolutely fantastic taste. You can eat them with coffee/tea instead of candy, add to porridge, muesli and ice cream or take as a snack for the road.

Ingredients (for 2 baking trays):

2 large banana not too ripe, the main elastic so that they can be very finely chopped, and the slices while holding the shape.

Approximately 0.5 teaspoon of sea salt.

Optional juice of 1 lemon.

How to do:

1. Wash, peel the bananas and slice them into thin slices (approximately 1-2 mm thick). Two bananas makes approximately 50-60 slices. Try to keep the slices were the same thickness, so they will be baked at the same time.

2. Lay them on the grill with baking paper in one(!) layer. You can on the baking pan, but on the grid they are evenly baked.

3. Sprinkle bananas with lemon juice and sprinkle with sea salt. Bake at 120C for about 40 – 60 minutes, preferably convection. The duration of baking depends on the oven. As soon as the chips have become dry and rough, and the color ruddy – remove. First, they are a little soft, but after complete cooling will become very crispy. Store in a sealed container in a dry place.

Instead of salt you can sprinkle the chips with turmeric, cinnamon, nutmeg, ginger, cocoa and other favorite spices. Experiment!

Vanilla coconut ice cream (vegan and sugarfree)

The recipe was born suddenly one of those products that was at home, and it was so bomber that now takes pride of place in my cookbook.

Do 5 minutes, not including the stage of freezing.

You will need 1 large ripe(!) banana, 200 ml coconut milk (can be cream if you like it meatier), juice of a quarter lime/lemon, 1H.l. ground vanilla (or the seeds of half a vanilla pod), a pinch of sea salt.

Optionally you can put the sweetener (but believe banana is enough) and a few mint leaves, if you love her.

1. Banana wash, peel, slice and freeze much.

2. In a blender to immerse all the ingredients and punching until smooth. Can eat immediately or freeze until more solid (like me).

How to freeze ice cream:

Method 1.

Shake all the ingredients in a blender and put into the freezer straight into the bowl(!). Then every hour to get and mix a lot, especially the fact that froze on the top and on the side of the Cup. Once the consistency of your ice cream will be quite thick, but still viscous (it also obviously there will be small pieces of ice, which can not be avoided and I really don’t like), then remove it and punch in a blender. After that my ice cream may be placed in storage container and put into the freezer.

Method 2.

If you remove the freezer in the bowl of a blender not possible, then just put ice cream in a storage container and put it in the freezer. Carefully stir the ice cream every 30-60 minutes, so that eventually his consitency was tender and not an ice block.

3. Feed. Ice cream and so delicious, but absolutely brilliant it becomes, if the top sprinkle with cocoa/carob and the coconut chips. Direct wow!

My favorite toppings for various cereals

Just porridge (any cereal) and the same mess, but with delicious toppings – are two big differences. Your duty of oatmeal each day can be different. And sweet and salty. With nuts, berries, cheese, avocado, poached egg and other ingredients.

In this post I will gradually spread your favourite combinations;)

Oatmeal with grilled banana (fry only ripe bananas on medium heat until brown) and dark chocolate.

For 1 serving I take about half a large banana or 1 small. Chocolate just a square. Ruble finely with a knife and sprinkle until porridge and banana hot.

Oatmeal with fresh Apple, cut into thin slices, raisins and roasted pecans. On top of a little sprinkle with cinnamon. Optionally, you can pour maple syrup.

How to make chia pudding

I already wrote about my favorite Chia pudding with mango, and today we will talk about life hacks on how to make delicious Chia pudding with any berries or fruit.

Ingredients (for 2 servings):

  • 1 tablespoon of Chia seeds
  • 100 ml coconut milk (I usually have fat milk 16-19%). You can use less fat or any nut/cow’s milk, or even coconut water, but the proportions of seeds then will be different.
  • 200 g of berries/fruit that you like.
  • Optional pinch of ground vanilla,
  • Coconut chips, cinnamon, other spices, and sweeteners – optional and to taste.

How to do:

1. Pudding.

Mix the milk, seeds, vanilla and sweetener, if you use (I do not put), leave for 5-10 minutes to stand. After that, again mix the pudding to a uniform consistency, then close the container and send it to the refrigerator for a period of 2 hours (you can overnight). The pudding should be quite thick, not liquid. If it is not, add some more Chia seeds and let it stand in the refrigerator for about an hour.

2. Fruit puree.

The filler for the pudding should have about the same density as the pudding itself, this gives the dish a pleasant unified texture. How to do this:

The first method.
If we make it from dense, fleshy fruits such as mango, papaya, banana, avocado or with their participation.
For 1 serving, you will need the same proportions of Chia seeds and milk, and for fruit puree-half a small banana and about 100g of berries. A few berries can be left for decoration, and the rest is punched in a blender, and put in layers.

Second way.
If we want to make a puree of berries/fruits that contain a lot of liquid, then I recommend doing this:

Cut the berries at random, the main thing is that the juice can come out of them. Put in a saucepan, give 10 minutes to lie down and give the juices, then slowly heat over a low heat, bring to a boil, after a couple of minutes turn off and cool. The taste of fresh berries / fruits after such a short heat exposure remains almost unchanged. But their weight decreases significantly, that is, 200g of fresh berries turns into about 100g of processed + juice.

After that, we have only the pulp without juice in the blender (the juice can be used for cooking other dishes – in sauces, lemonades, etc.). you can optionally add a pinch of cinnamon and a sweetener (maple syrup, agave syrup, Jerusalem artichoke, etc.). Whisk until puree.

3. about 15 Minutes before serving, you need to get the seeds out of the refrigerator so that they are slightly warmed up and have a more liquid consistency. In a transparent glass, put any layers of Chia, fruit puree, berries, any toppings to your taste.

You can use frozen berries, they need to be thawed, thrown back in a colander, let the excess moisture drain, and then use or warm up according to the method described above.

Banana coconut buckwheat cookies

Fragrant, crumbly cookies. My new love.

Ingredients for 12 pieces:

  • Pulp of 1 small coconut (can be replaced with 100g unsweetened non-fat coconut chips + 100ml coconut milk),
  • 1 banana,
  • 100-150g green buckwheat (pre-sort and rinse), or 100g of buckwheat flour,
  • 1 tsp. cinnamon,
  • 0.5 tsp. ground vanilla or 1 tsp vanilla extract,
  • 0.5 tsp dry ginger,
  • A pinch of salt,
  • Sweetener optional (I don’t use because banana is quite enough).

How to do:

1. Make a hole in the coconut, pour coconut water into a glass (and then drink it or in a smoothie), then split it, after wrapping it in a towel so that the Shell does not fly around. The pulp is carefully cleaned with a spoon and put in a blender. If a brown crust remains on the pulp – this is normal, the main thing is that the hard part of the Shell does not get into the dish.

2. in a blender, whisk coconut (or coconut chips + milk) with banana and spices. Gradually add buckwheat or flour to the blender. The dough should be such that it can be laid out with a spoon on a baking sheet, and nothing spreads.

Bananas and coconuts are different, so if the dough is too thin, then just add more coconut chips or your favorite flour to bring it to the desired state.

3. spoon the mixture on baking paper and give the liver the desired shape, I have 1 tbsp. L. with a slide = 1 cookie. If desired, you can sprinkle coconut chips on top. Bake at 160C on a medium shelf for approximately 25 min. or ruddy. It is tastier to cool down, store in a closed container, otherwise their taste will be very victorious.

Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.

I usually cook a lot of these cookies and part of freeze to always have a tasty and healthy snack at home.

Here a simplified version of this cookie.

Simple biscuits made of banana and coconut

A brilliantly simple and incredibly tasty.

Only two ingredients: coconut and banana. Spices to taste.

Recipe (9 PCs.):

1 large banana mashed with a fork into a puree, add spices to your taste (I CH.l. cinnamon, a pinch of vanilla, ground cardamom, ground dry ginger) and 100 g unsweetened coconut, mix well and form balls or cookies like Raffaello.

Bake for 20 minutes at 160C to the point where the cookie is soft, but the outside crust, or 25 minutes to complete the crunch, someone like that.

Eat when completely cooled, store in a tightly zakroi capacity.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

Here is a similar recipe with green buckwheat, I had even more love for crispness.

PS. This is not the typical sugar-fat-and-flour dessert, but nonetheless, there it is moderate, because the banana is very sweet, and coconut – very greasy.

Carrot banana pancakes with cream cheese and pecan topping (no sugar added)

Yet it is the variation fruit and vegetable pancakes without added sugar, it is now my favorite.


100 g carrots (sometimes carrots can be bitter, be sure to try it before cooking),

1 ripe banana (100-130g),

1 egg,

350 ml milk (any of your choice),

100 g oat flakes/oatmeal,

3 tbsp (30 g) buckwheat flour (you can substitute flour from brown rice),

2 tsp cinnamon,

1 tsp ground vanilla,

0,5 tsp ground nutmeg

0.5 tsp. ground ginger,

A quarter teaspoon of salt,

A drop of cooking oil (I have MCE).

For serving: cream cheese, pecans, maple syrup, berries, cinnamon to taste.

How to do:

1. Carrots wash, peel and cut into circles, then punch in a blender with milk, egg and spices until smooth (2 min). Add to the mix a peeled banana and another good punch.

If you don’t have a blender, the carrots should be grated on a small grater, and a banana well mashed with a fork.

2. Now add oatmeal and bring again blend until smooth. Add buckwheat flour and punch the dough one last time. Leave to rest for 10 minutes. Over time it will thicken slightly if you start to bake pancakes immediately, the first pancakes will be significantly different from the last batch, and we do not need. Let’s all be the same.

Again, if you have no blender, the oats need to punch in either a coffee grinder or use ready-made oat flour, or whole flakes, but then pancakes will be more like pancakes.

3. Fry in a pan with good nonstick coating. The pan first, heat well, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

The first fry for 3-5 minutes (until the dough ceases to be liquid, it should dry top), the second side 2-3 minutes.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

In this case, it is very important. Recommend to serve with cream cheese (1 tsp per pancake with a diameter of 10 cm), maple syrup, nuts, pecans, sprinkled with cinnamon. It also would be appropriate blueberries, raisins and baked apples/pears. Well, very tasty!

Also, like all other fruit and vegetable pancakes, I love doing them in the evening and in the morning to warm up. The fact that my recipe is relatively little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, too, will be fine;)

Correct trifle in 5 minutes

Trifle is a dessert Express “in the glass”, which consists of layers, usually some kind of pastry, cream and fruit. Ingredients can be anything to your taste, which is very convenient. It’s delicious in almost any combination of products.

Ingredients (for 2 servings):

2 pieces of biscuits (60g) oat or here is a coconut (photo examples of dessert with two kinds of cookies), or you can use a here’s a garbanzo bean cake,

20-30g of nuts any on your taste (I like it with fried almonds/pecans/pistachios),

150g cream cheeseor thick yogurt without fillers

1-2 tbsp lemon juice

1-2 tbsp Jerusalem artichoke syrup/maple syrup, any sweetener that you eat

0.5 tsp. powdered vanilla,

A handful of berries or sliced fruits of your choice (raspberries, strawberries, blueberries, blueberries, blackberries, etc.)

How to do:

1. Nuts to wash and dry in the oven. As I dried nuts wrote here. If you already have the nuts, then proceed to item 2

2. In a blender, grind cookies and nuts to the state of crumbs.

3. Mix cream cheese with lemon juice, vanilla and sweetener until smooth. The amount of sweet and acid is very dependent on the specific type of cheese. First, put 1 tbsp each of the ingredients, mix and add more if necessary. The taste should be creamy, slightly sweet with a slight acidity.

Dairy is filling you can use whipped coconut cream or Chia pudding.

4. In the glasses put the crumbs of biscuits and nuts, then a layer of cream and finish with fresh berries. Enjoy!

The layers can be repeated several times, to make them of an even greater number of different ingredients. Huge space for creativity;)