Banana Blueberry Oat Buns

 

Ingredients:
1. 10 large ripe bananas mashed
2. 50g frozen or fresh blueberries (optional, you can leave them out if you run out of supplies. It won't affect the taste.)
3. 100g rolled-oats
4. 150g white wholewheat flour (or plain flour if you don't like wholewheat flour)
5. 2 TBS olive oil (optional)
6. 2 tsp baking powder
7. 2 eggs

8. tsp brewer's yeast (optional, added for more nutrition value)
9. 50g raisins (optional)

10. 50g walnuts chopped as desired (optional)

Directions:
1. Pre-heat oven to 200 °C (390°F).

2. In a mixing bowl, add the bananas and mash them with a fork.

3. Add all other ingredients and mix well.

4. On a baking tray lay with baking paper, form into desired shapes, e.g. fish with a spoon if you are baking buns or in a bread loaf pan laid with baking paper. 

5. Bake in the oven for 12-15 minutes for buns or double the time (30-45 mins) if you are baking a loaf of bread.

Tips:
1. As you eat them, you can tell the story of Jesus feeding five thousands with five loaves and two fish (from John 6:1-14 and Matthew 14:13-21) or Noah's Ark, depending on what animals you shaped.

Additional Information:
It's J's 5 year old birthday today. I baked it this morning for him to bring to his kindergarten and share. I am going to bake it again for his birthday party this Friday.

For everyday simple recipe, please click here:

http://familyfecs.com/2014/02/fish-shape-banana-bread.html

This is very healthy - no sugar, no butter, but they still taste super sweet because the bananas is a natural sweetener and they are full of goodness from the oats, carrot, nuts and brewer's yeast.

Rolled-ats and blueberries not shown.

Mash 10 bananas with a fork

J's finished work of mashing bananas

J completed mashing the bananas with fork



Add 100g rolled-oats



Add a handful of chopped pecan nuts



Add 150g white wholewheat flour

Add 2 tsp baking powder

Mix well



J mixing the ingredients




Form into shapes with a spoon



J adding raisins as eyes to the animals



Bake in oven at 200 degree celsius for 12-15 minutes & ready to eat :-)

J enjoying his animal buns

Bread pan laid with baking paper.

Done :-)

Easy Pancakes

  

This recipe makes about 7-8 pancakes of 18cm in diameter.

Ingredients:

1. 1 cup (125g) or 2 dl flour

2. 3 eggs

3. 3 dl (300 ml) low-fat fresh milk 0.1% fat

4. 3 TBS vanilla sugar/sugar (45g)

7. 1 tsp cooking oil (for frying)

Directions:

1. Mix all the ingredients in a blender.

2. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Storage:

Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

References:

https://www.valdemarsro.dk/pandekager/

Healthy Nutritious Pancakes - Naturally Sweetened with Dates Version 2

 

Makes 24 pancakes

Ingredients:

1. 125g flour or white whole wheat flour (1 cup)

2. 800 ml skimmed fresh milk

3. 10 eggs

4. A handful of almonds (approx. 20g)

5. A handful of walnuts (approx. 20g)

6. A handful of sunflower seeds (approx. 20g)

7. 1 TBS brewer's yeast (optional)

8. 15 dried dates pitted

9. 1/2 tsp vanilla powder (optional)

10. 2 TBS olive oil (optional)

11. 1 TBS cooking oil or combination of butter and cooking oil for frying

Directions:

1. In a blender, add vanilla powder and dried dates, milk, olive oil, almonds, walnuts and sunflower seeds and blend under the lowest setting until mixed.

2. Add flour and blend well.

3. Add eggs and blend for only 1-2 seconds, just enough to mix in the eggs. Don't overbeat the batter. Stop stirring once the mixture is moist or the pancakes will be tough (don’t worry about a few lumps).

4. Let it rest for 30 minutes in the fridge if possible.

5. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

6. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

7. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

8. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

9. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Additional Information:

We tried this version today and it tasted very good. All natural and nutritious ingredients with whole wheat flour, nuts and dates. The nuts and seeds total 50-60g.

Danish Elderflower Pancakes - Hyldeblomst Pandekager

 

Makes 6 pancakes

Ingredients:

6 stalks of elderflowers

Pancake batter:
1. 125g flour or white whole wheat flour (1 cup)

2. 250 ml skimmed fresh milk (1 cup)

3. 3 eggs

4. 3 TBS sugar or elderflower cordial

5. 1/2 tsp vanilla powder (optional)

6. 1 TBS cooking oil or combination of butter and cooking oil for frying

Directions:

1. In a mixing bowl, add flour, vanilla powder and sugar.

2. Add milk, eggs and elderflower cordial and mix well with a whisk or a handmixer.

3. Let it rest for 30 minutes in the fridge if possible.

4. Look through the elderflowers that you picked and shake them off the insects.

5. Heat pan with oil under medium heat (no. 5 or 6 on my stove).

5. Dip one elderflower at a time into the pancake batter and place it on the pan.

6. Continue until the pan is full. If you wish to make a pancake per stalk of elderflower, don't overcrowd the pan.

7. When the pancake turns golden, flip over and fry the other side until golden.

8. Serve with maple syrup and berries if desired :-)

Additional Information:

Daddy FECS mentioned that elderflowers can be made into pancakes. A friend's mom made this for them when he was a child. After making elderflower cordial for a few years, we made this for the first time today. It was a success. Daddy FECS it tasted just like he had it as a child. Today we ate it with maple syrup. They ate all up, with one left that we saved for the play date at a friend's place that afternoon.

This morning we went to pick the elderflowers just 5 minutes from where we live to make the pancakes. We made a double batch. I added also one teaspoon of brewer's yeast for more nutrition and one teaspoon of ground flaxseeds.

References:

https://www.hverdagsro.dk/2017/06/23/hyldeblomst-pandekager/

https://www.ribevikingecenter.dk/da/video/vikingemad/hyldeblomstpandekager.aspx
http://spisestuen.dk/2015/07/hyldeblomstpandekager/

https://www.skoven-i-skolen.dk/content/hyldeblomst-pandekager

https://www.arla.dk/opskrifter/smorstegte-hyldeblomstskarme-i-pandekagedej/

https://bobedre.dk/opskrifter/dessert/fritterede-hyldeblomster-i-pandekage-svoeb

https://www.valdemarsro.dk/friterede-hyldeblomster/

https://www.karinabaagoe.dk/pandekager-med-havre-og-hyldeblomst-glutenfri/

https://www.ribevikingecenter.dk/da/video/vikingemad/hyldeblomstkager.aspx

Picking elderflowers 5 minutes from where we live with Baby FECS.

Here are the elderflowers we picked.

Close-up of a stalk of elderflower

Heat pan on medium heat (no. 6 on my stove)

Dip each stalk into the pancake batter

Place a stalk of dipped elderflower into the pan

Fill up the pan, but if you wish to make a pancake per stalk of elderflower, don't overcrowd the pan.

Cut off the stem

All stems cut :-)

Flip over to the other side once it turns golden (some of them turned to brown here)

Remove excess oil using paper towel

Also remove oil on the top side of the pancakes.

Now it's done :-)

Easy Healthy Nutritious Whole-Wheat Pancakes

 

This recipe makes about 7-8 pancakes of 18cm in diameter.

Ingredients:

1. 1 cup flour (125g) consisting of half wholewheat flour (65g) and half plain white flour (60g)

2. 3 dl (300 ml) low-fat fresh milk 0.1% fat

3. 3 eggs

4. 3 TBS honey/sugar (45g)

5. 1 tsp cooking oil (for frying)

Optional:

1. 1/2 tsp vanilla powder or 1 tsp cinnamon powder

2. 1 TBS brewer's yeast

3. 1 tiny pinch salt

4. 1 TBS olive oil in the dough (Can completely leave it out)

Directions:

1. Mix all the ingredients in a mixing bowl by hand or by blender/hand mixer. 

2. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Storage:

Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

Additional Information:

I use two types of whole-wheat flour: half graham flour and half white whole-wheat flour. These pancakes contains loads from vitamins and fiber from the whole-wheat flour, calcium from the milk, protein  and all the essential vitamin Bs from the eggs. You can sleep well at night without guilt of giving them to your kids 😊 

I usually like to make a double portion. I sometimes add one teaspoon of brewer's yeast into the batter to increase the nutrition content. I sometimes substitute the sugar with 6 pitted dried dates.

References:

https://www.valdemarsro.dk/pandekager/

22 March 2021 (4Y10M6D)

Healthy Nutritious Pancakes - Naturally Sweetened with Dates

This is an update of my millet pancake here. This time around, I have improvised it and remove the salt and sugar completely from this version of the recipe.

Makes makes about 7-8 pancakes of 18cm in diameter.

Ingredients:
1. ½ cup (90 g) millet flour (I like to grind my own)
2. ½ cup (60 g) wheat flour*
3. 1 TBS flax seeds
4. 1 TBS brewer's yeast (optional)
5. 1 TBS sunflower seeds
6. 3 TBS wheatgerm
7. 3 walnuts
8. 1/2 tsp vanilla poweder (optional)
9. 2 cups (500 ml) low-fat fresh milk 0.1% fat
10. 1 TBS olive oil
11. 15 dried dates pitted
12. 3 eggs
13. 1 tsp cooking oil for frying

Directions:
1. Blend all the dry ingredients (first 8 items on the ingredient list) in a blender mill until it became flour. If you are using a blender, remove and set aside. I use the Magimix dry mill attachment. (If you are using whole millet like I do, grind the millet into flour first, before adding in the rest of the dry ingredients and on the power to mix them together.)

2. Blend the dates together with milk and olive oil and dates in the blender until smooth (takes about 30 seconds or 1 minute if I put it on auto with my Magimix blender).

3. Mix with all the wet and dry ingredients together (except the eggs) by adding dry ingredients into the blender (takes about 15-30 seconds).

4. Lastly, add in eggs and blend for only 1-2 seconds, just enough to mix in the eggs. Don't overbeat the batter. Stop stirring once the mixture is moist or the pancakes will be tough (don’t worry about a few lumps).

5. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

6. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

7. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

8. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

9. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Storage:
Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

Nutritional Value:
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It has the highest protein level of any cereal and is also excellent for potassium, phosphorous, iron and magnesium.

The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.

Millet is gluten-free and is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

References:
Super Baby Food by Ruth Yaron

I use whole millet to grind into millet flour

I use the Magimix mill atachment to grind the millet, but any blender with a dry mill will do.

The millet flour is done :-)

 Add in 3 tablespoons of wheat germ

Add in 1 tablespoon of flax seeds

Add in 1 tablespoon of brewer's yeast

Add in 1/2 cup plain flour

Add in 1 tablespoon of sunflower seeds

Add in 3 walnuts

Blend to mix well (about 30 seconds on my Magimix mill attachment)

In the blender jug, add in 6 dried dates pitted.

Add in 2 cups low fat fresh milk

Add in 1 tablespoon olive oil

Blend for 30 seconds or 1 minute for the full run under the smoothie setting of my Magimix blender (but any blender will do)

 Add back the dry ingredients into the blender with the wet ingredients

I forgot to add in the vanilla powder when preparing the dry ingredients, so I am adding it now.

Blend for 15-30 seconds to mix well

Add in 3 eggs

Blend for 1-2 seconds, just enough to mix in the eggs. Don't overbeat the batter. Stop stirring once the mixture is moist or the pancakes will be tough (don’t worry about a few lumps).

Now it's done :-)

Transfer into a mixing bowl

If you have time, let it rest in the fridge for 15-30 minutes for the flour to absorb all the flavour

Heat pan with cooking oil, no. 7 on my stove is the right temperature

Add 1/2 scoop of ladle

See if it is cooked

Scrap gently from the side to flip over

Give it another 30 seconds or until cooked on the other side

 30 May 2019 (10Y2M25D): Our Little FECS helping to make the pancake on the stove

 30 May 2019 (3Y14D): Our Baby FECS enjoying pancakes

We spread it with some homemade Nutella that we made this morning and sprinkled with some chopped almonds