Welcome to the brand new recipe section !
Why share recipes?
After traveling for nearly one month we are starting to receive many questions from curious followers regarding our choice to eat fully plant based and whether it is easy for us to do so while on the road.
Firstly, we want to remind everyone that we have only been traveling for one month and it is difficult for us to pass final judgement on that question just yet. That being said, we haven’t really experienced any food related challenges so far and that also goes with the travels we had in the past before we met each other!
In Nepal, which was the first country we visited, nearly all traditional dishes are plant based. Some do include ingredients that come from animals such as; cows milk, eggs or honey, but we usually just ask to have it prepared without them and it has never been a problem. We find that this is the case with most of the Asian countries.
Secondly, we don’t eat out all the time. We always strive to find AirBnb apartments, hostels and guest houses which have a kitchen, so we can cook our own meals.
The best part of it all is that we both love cooking and experimenting with new spices, flavors and recipes, which makes it easy for us to save money when it comes to food.
The only challenge we face sometimes is finding food at the airports and having nutritious and tasty food onboard on flights. But we will write a “survival-guide” to those situations later as you probably came to this post for the BANANA PANCAKE recipe.
So let’s get straight to it!
JENNY’S BANANA PANCAKES
Blender, non-stick fry pan
2-3 medium size ripe bananas
1,5 dl (0,6 cups) plant milk (we like coconut milk and soy milk best)
1,5 dl (0,6 cups) oats
2 tablespoons flour (we sometimes use rice flour for a gluten free version)
1 teaspoon baking soda
coconut oil for cooking
WHAT TO DO:
Put all the ingredients in a blender and blend until the mix has a thick and smooth consistency. Let the mix rest while you heat the lightly oiled pan over medium high heat. Pour or scoop the batter in small amounts onto the pan and cook till bubbles appear on the surface, whereafter you should turn it and brown on the other side (approx. 1-2 minutes each side). And voilà – your pancakes are ready to serve with topping of choice! We usually load a pile of fresh fruits, berries, nuts, jam, peanut butter and shredded coconut on ours.
We hope you enjoy the recipe as much as we do!
Jen & Kris