Healthy banana pancakes

Try these guilt-free pancakes for pancake day this year - or any day!

With just two main ingredients that you will most likely already have in the house, these moist, fluffy pancakes are so delicious, high in protein, and gluten-free. I actually prefer these to normal pancakes.

Very easy to make for a nutritious, delicious breakfast, brunch or dessert, and the best part is that you can top with whatever you like. I went with honey & blueberries, but anything else like natural yoghurt, cinnamon, raspberries, or even chocolate chips would also taste amazing.

There is absolutely no reason not to try these! (Unless, of course, you don't like bananas...)

Serves 1 (makes 6-10 pancakes depending on thickness)

- 2 eggs

- 1 ripe banana

- 1 tbsp milled linseed (optional)

That's really all there is to it ^

I chose to add this linseed, gojiberries, sunflower & pumpkin seeds mix from Aldi for extra nutrition.

1. Mash up the banana until smooth, beat the eggs, then combine together.

2. Heat some olive oil in a frying pan then, using a ladle, pour a small amount of mixture into the hot pan.

3. Cook for a minute or until golden brown like below, then flip to cook on the other side.

4. Then place on a heated plate to keep warm, and continue the process (making sure to oil the pan each time) until all the batter becomes lots of lovely pancakes.

5. Once all finished, top with whatever you wish and tuck in to some guilt-free pancakes that don't even taste healthy!

Enjoy :)

If you want something naughtier then try my mouth watering blueberry pancakes!

Chicken tabbouleh

A light, summery bulgur wheat dish

Perfect for a healthy lunch (can prepare the night before and eat cold the next day) or for a light dinner.

My version is not spicy as I am not a big fan of spicy food but feel free to cook the chicken with spices. Since the onion is raw, prepare for strong flavours but they work so well together and this dish tastes deliciously fresh and nutritious!

This will be perfect at barbecues or picnics in the summer time but it's okay to start a little early!

Serves 2

- 2 chicken breasts, chopped
- olive oil
- 1 garlic clove, crushed
- paprika
- 1 red onion, finely chopped
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 100g bulgar wheat
- lemon juice
- fresh mint, torn (I didn't have any but I would recommend)
- fresh parsley, chopped

1. Pre-heat the oven to 180 degrees, then in a small roasting tin, brush the chicken with olive oil, and coat in the garlic and as much paprika as you would like, as season. Cover with foil and cook in the oven for about 20 minutes.

2. Place the chopped onion, tomatoes and cucumber into a large bowl and set aside.
3. Prepare the bulgar wheat according to packet instructions (Cook in a pan of boiling water - enough to be fully absorbed - keep adding more until soft to bite).
4. Mix the cooked bulgar wheat into the large bowl with the other ingredients and stir until combined.
5. When the chicken is cooked, stir into the bulgar wheat mixture than squeeze fresh lemon juice on top and mix in the parsley and mint, leaving some to garnish.
6. Either eat straight away as a warm dish or leave to cool for later or the next day!

Enjoy :)