Tag: breakfast

Banana Pancakes for your Saturday Morning

On Saturday morning we made banana pancakes. My sixteen year old self wanted to put the Jack Johnson song on while we ate them, but much to Ollie’s relief, my thirty year old self won and we listened to Sufjan Stevens’ newest album of which I can’t get enough of, instead.

To my surprise (I am not a pancake aficionado) they were light, they were fluffy and the banana made them so sweet and tasty that they are definitely coming back to our table next weekend.


Banana Pancakes
Makes enough for four

1 1/2 cups flour
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 banana (any old overripe brown one that needs using up  is fine)
1 cup milk
2 eggs
2 Tbsp olive oil

In a big bowl, whisk together the flour, sugar, baking powder and salt.
In a smaller bowl, mash the banana with a fork, whisk in the eggs and milk.
Pour the banana mixture and the oil into the flour mixture.
Fold the batter gently until just blended.

Fry them up and you have nine smallish pancakes- enough for the three of us with a couple left over.


We served ours with fresh berries, natural yoghurt, maple syrup and big mugs of coffee.

Lilias thought they were pretty good too. I cut up the leftovers and put them in the freezer to defrost for baby sized lunch treats. I have found it is always good to have something to pull out when you can’t quite make it to the store in time and there is nothing fresh in the fridge. Our freezer currently has ice cube sized bolognese, braised lentils, tomato and spinach pasta sauce, cut up cauliflower fritters and pureed root vegetables in little bags lurking amongst the frozen peas, stock and ice cream.

I would love to hear what go to frozen treats other parent’s freezers have, I am always looking for inspiration.


Orange and Almond Granola

Another breakfast recipe for you today. This granola is inspired by the beauty of Californian oranges, the zest adds a subtle but super tasty addition to your bowl.

Orange and Almond Granola

4 Tbsp honey
4 Tbsp oil (I used olive)
4 cups oats (I used whole grain as that is all they seem to sell in the organic place round the corner)
1tsp cinnamon
2 handfuls of almonds roughly chopped
1 handful pumpkin seeds
Zest of one orange
1/2 cup coconut shavings


Melt the honey in a roasting dish in the oven as it warms up (to 180), then add the olive oil and combine. Next, stir in the oats  trying to cover them evenly with the liquid. Put them in the oven for 30 minutes, or until lightly browned. Then add the almonds, seeds, orange zest, cinnamon and coconut and bake for another ten minutes. Make sure the nuts and coconut don’t burn, if they are looking a bit toasty, just take it out early.

The smell of the orange, honey, coconut and almonds all toasting together is incredible. Also incredible, how cheap figs are here. Courtney M, you would be beside yourself. They top it all off so beautifully, making it a truly luxurious way to start the day.


Making breakfast better

I only discovered bircher muesli a couple of years ago at a café on Ponsonby Road. Since then I have been mixing it up at home, trying to create a perfect recipe. At the moment, coconut and raspberries are a vital ingredient for me.



2 cups oats
1 cup coconut water
1 cup natural yoghurt
1 granny smith apple julienned
½ cup coconut shavings
½ cup frozen raspberries
2 Tbsp melted honey
1 tsp cinnamon

This is as simple as combining everything together in a container that will happily live in the fridge for up to five days.  I never actually measure anything out, I just play around with amounts until the consistency seems about right. You may need to add some more liquid- water, coconut water, apple juice or yoghurt is fine- more fruit, or more oats as you desire. Some people like dried fruit in their mix, nuts are another popular addition, but I like it like this. Especially this morning with some fresh strawberries cut on top and a book in bed…