Were you looking for a recipe for overripe bananas? Well here is one, so you don’t have a reason to toss the bananas now. This fluffy banana pancakes recipe yields moist and filling pancakes that are easy and quick to make. Oh and little ones love them too!!!

How to Make Fluffy Banana Pancakes

In a large bowl, pour the milk over the butter. Sprinkle in the sugar and salt. Heat in the microwave or over a bain marie to melt the butter, then let it cool before adding in the eggs to whisk.

Mash the bananas, leaving chunks to your preferred size, but the smaller the better. Tip this into the milk mixture.

Sift the flour, cinnamon, and baking soda into the wet ingredients and fold using a spatula. Do not overmix.

Heat your pan/griddle and leave the heat at low-medium, use a ladle to scoop a sizeable amount of the batter. Use a spoon to flatten and shape the batter.

Let each side cook for about 1 minute and 15 seconds.

Serve.

And, that’s how to make banana pancakes that are easy, quick and delicious.

Banana Pancake Recipe FAQ

Storage

Keep them in an airtight container but remember to wipe off the inner part of the lid which will have quite a bit of water formed from the heat.

How to Preheat Banana Pancakes

In the microwave if you must. However, leftovers are best eaten cold. But it is recommended to enjoy the banana pancakes straight off the griddle.

How to Make the Banana Pancakes Child-Friendly?

They already are, just cut them into bitesize pieces for the little ones. To turn them into fluffy baby banana pancakes, I would suggest cutting down on the sugar and finely mashing the bananas as well as serving them with something like yoghurt.

Should Banana Pancakes Be Mushy?

Banana pancakes should not be mushy. The texture of the banana pancakes will vary depending on how you process the bananas. It could be overly or not so lumpy. These banana pancakes should be fluffy, with little bits of mashed bananas here and there.

Can Banana Pancakes Be Frozen?

For this recipe, I would not recommend freezing the banana pancakes.

How to Rippen Bananas for Banana Pancakes

To ripen bananas, bake them (with the peel) on a parchment paper lined baking tray for about 10 minutes at 100°C / 212°F

What Flour for Banana Pancakes?

Use plain flour to make banana pancakes. This is the same flour you would use for cookies and cakes which has a low protein percentage.

I hope you found the fluffy banana pancake recipe easy to follow and make. Whether this would be considered a healthy banana pancake recipe is up for debate.

Please give the fluffy banana pancakes recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

Blender Banana Pancakes With Oats

Very simple banana pancakes made with a blend of oats, white flour, and a good splash of vanilla soya milk.

Print Recipe

Moist & Fluffy Banana Pancakes

(+10 rating, 2 votes)

Loading...

Breakfast – International

By Angela – Serves: 8 medium

Prep Time: 5 minutes – Cooking Time: 19 minutes – Total Time: 24 minutes

Quick and easy homemade fluffy banana pancakes.

Ingredients

• 80g unsalted butter
• 158ml (2/3 cup) milk
• 40g (1/4 cup) light brown soft sugar
• 1/8 teaspoon sea salt
• 2 small eggs
• 217g (2) ripe bananas
• 220g (1 and 1/2 cup) plain flour
• 1/4 teaspoon cinnamon
• 7g (1/2 teaspoon) baking soda

Instructions

1

In a large bowl, pour the milk over the butter. Sprinkle in the sugar and salt. Heat in the microwave or over a bain marie to melt the butter, then let it cool before adding in the eggs to whisk.

2

Mash the bananas, leaving chunks to your preferred size, but the smaller the better. Tip this into the milk mixture.

3

Sift the flour, cinnamon, and baking soda into the wet ingredients and fold using a spatula. Do not overmix.

4

Heat your pan/griddle and leave the heat at low-medium, use a ladle to scoop a sizeable amount of the batter. Use a spoon to flatten and shape the batter.

5

Let each side cook for about 1 minute and 15 seconds.

6

Serve

Happy National Donut Day!!! Listen, Don’t laugh! The first time I made donuts, they were an absolute flop. I must admit to feeling awfully frustrated and annoyed at myself. Well, it could also be the fact that I had been salivating about donut and coffee the entire time while making them. So it was a given that the mood in the kitchen would not be all rainbows and butterflies. But… if this is your first time trying out homemade donuts; I got you. I will guide you step by step to making the ultimate fluffiest donut ever!!!! Your breakfast is alive again!!!!

watch the video on youtube & thanks for subscribing

What You Will Like About This Donut Recipe?

Easy donut recipe with simple ingredients: well that was so self-explanatory I feel silly getting into it further here but here I go anyway. Your donut ingredients are bread flour, milk (whole/skimmed), yeast, sugar (granulated/caster), unsalted butter, salt, and an egg.

The step-by-step process of making a donut is to: make the dough, let it proof until it doubles in size, portion and shape them into the iconic round, let them proof again, and fry! Come on, how easy was that?

Are you sure they are fried? Hahahaha yes, the donuts are sinfully light and fluffy. You know, the kind of donut that you bite into, and it springs back? Sheesh!!! I mean, what donut does that? Eh ehm, these do, so make them and watch their faces as they devour and ask for more. Sadly there are only 8 in this batch, so you will need to make more quick!!!

How To Make Donuts at Home

Step 1: Stir to dissolve the sugar into the milk, then add in the yeast and the egg. Whisk to combine then pour it into a mixing bowl with the flour. Mix until it has formed a shaggy dough, sprinkle in the salt and knead it gently into the dough. Then cover the dough to rest for 10 minutes.

Step 2: Knead the dough for about 2 minutes before adding in the softened butter. Knead until smooth and elastic. Tip the donut dough into a clean bowl, cover with cling film, and leave to proof until doubled in size.

Step 3: Tip the dough onto your working surface and portion it into 8 pieces. Roll each one into a ball.

This article contains affiliate links to which I would receive a commission should you make a qualifying purchase.

Step 4: Then starting with the first dough ball you had done. Take the dough ball and press it to remove the excess air, shape it into a circle, and then use a piping nozzle, shot glass, or other available tool to make a hole in the middle. Scoop the shaped donut onto a cutout parchment paper and repeat the process with the rest of the dough balls. Cover with clingfilm to proof for 30 minutes.

Step 5: Preheat your oil. Gently scoop a cutout parchment paper with the donut and add it to the oil. Fry each donut for 1 minute, 30 seconds on each side. Then transfer to a tray lined with kitchen paper towels to soak up excess oil. Before storing them in an airtight container.

How Are Donuts Different From Bagels?

Donuts and bagels have distinct characteristics. Donuts are sweet, typically fried pastries with a soft and fluffy texture, often topped with glazes, sprinkles, or fillings. Bagels, on the other hand, are dense, chewy bread rolls with a distinctive shape, usually boiled before being baked. Bagels are often enjoyed savory with spreads or as sandwich bread.

Are Donuts Fried or Baked?

Traditional donuts are typically fried to achieve their characteristic texture and flavor. However, there are also baked donut recipes online for those who prefer a healthier alternative. Baked donuts are prepared in the oven and often have a cake-like texture.

Can I Make Donuts Without Yeast?

Yes, you can make donuts without yeast. While yeast helps in achieving a light and airy texture, there are recipes available that use baking powder or baking soda as leavening agents instead. They may have a slightly different texture but can still be delicious.

How Can I Make My Donuts Light and Fluffy?

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

How Long Do Donuts Stay Fresh?

Donuts are best enjoyed fresh on the day they are made. However, they can usually be stored at room temperature in an airtight container for 1 to 2 days. After that, their texture may start to become less fluffy, but may still be safe to eat.

What Are Some Popular Donut Toppings and Glazes?

Popular donut toppings and glazes include classic options like powdered sugar, cinnamon sugar, chocolate glaze, vanilla glaze, maple glaze, and cream cheese frosting. Additionally, unique flavors like matcha, salted caramel, peanut butter, and fruit glazes are also gaining popularity.

Please give the donut recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You might also love

Pizza fritta

Fried pizza dough with mozzarella and tomato-basil sauce. An alternative is filling it with tomato sauce, ham, and mozzarella.

Print Recipe

Easy Homemade Donut Recipe

(+31 rating, 7 votes)

Loading...

Breakfast, Snack, Dessert – International

By Angela – Serves: 4

Prep Time: 2 hours 30 minutes – Cooking Time: 8 minutes – Total Time: 2 hours 38 minutes

Light and Fluffy donuts

Ingredients

• 180ml milk (skimmed/fulfat)
• 35g sugar (caster/granulated) (2 1/2 tablespoons)
• 7g instant yeast (1 1/4 teaspoons)
• 1 large egg
• 340g bread flour (2 3/4 cups)
• 9g salt
• 25g unsalted butter
• 
  
• Useful tools (affiliated links) for this recipe:
• mixing bowl
• piping nozzle
• an airtight container

Instructions

1

Pour the milk into a large mixing bowl, add the sugar to the milk and stir to dissolve. Then add in the yeast and the egg. Whisk to combine then pour in the flour and mix. Once it has formed a shaggy dough, sprinkle in the salt and knead it gently for a few seconds. Cover the dough to rest for 10 minutes.

2

Knead the dough for about 2 minutes before adding in the softened butter. Knead until smooth and elastic. Tip the dough into a clean mixing bowl, cover with cling film, and leave to rise until doubled in size.

3

Tip the dough onto your working surface and portion it into 8 pieces. Roll each one into a ball.

4

Then starting with the first dough ball you had done. Take the dough ball Take a dough ball and press it to remove the excess air, shape it into a circle, then use a piping nozzle, shot glass, or other available tool to make a hole in the middle.

5

Scoop the shaped donut onto a cutout parchment paper and repeat the process with the rest of the dough balls. Cover with cling film to proof for 30 minutes.

6

Preheat your oil. Gently scoop a cutout parchment paper with the donut and add it to the oil. Fry each donut for 1 minute, 30 seconds on each side. Then transfer to a tray lined with kitchen paper towels to soak up excess oil.

7

Store any leftovers in an airtight container at room temperature.

This easy Easter bread recipe is a fun and festive sweet bread that can be enjoyed for breakfast, dipped in soups, or sliced to surprisingly partner with cuts for sandwiches. So what will you try this easy homemade bread recipe with?

beginner-friendly

child friendly

watch the video on youtube & subscribe

Is easter bread a dessert? Easter bread is not a dessert, but for how sweet and decadent it was, it could have passed for dessert. I am one to slather peanut butter, chocolate spread, and jams on bread but to my surprise, I quite enjoyed the contrast of the sweetness from the easter bread that rivalled the spice from my hard-earned masala chai. Why hard-earned you ask?

Well, every trip back home always has my luggage packed to the brim with a holiday overhaul of spices and other ingredients that I have difficulty getting here in Malta. So this ever-curious cook decided to take on the mission of homemade masala chai spice. Lo and behold, success and the promise of more space in my luggage for other goodies!!!

Easter Bread Ingredients

High-protein flour: Manitoba flour to be exact, alternatively look for any bread flour with a protein percentage of 13% or higher.

Sugar: Granulated sugar for sweetness and that beautiful golden colour

Yeast: I used instant yeast, but you can just as well substitute with 7g of active dry yeast.

Unsalted butter: unsalted so that we can control the saltiness of the bread. Make sure it is softened before adding it to the dough.

Eggs & full-fat milk: the eggs enrichen the flavour of the bread, you can opt for skimmed milk if you do not have full-fat.

Salt: to highlight all the above flavours

How To Make Easter Bread

Step 1: Add flour, sugar, and yeast to a stand mixing bowl. Then pour the lukewarm milk and one egg into the dry ingredients. Mix on low speed until it forms a shaggy dough, then sprinkle in the salt.

Once the dough has no visible flour, start adding the softened butter one knob at a time. Knead the dough on medium speed until it looks smooth and passes the windowpane test. Then tip it into a lightly buttered bowl, cover it with cling film and leave it to double in size.

While the dough is proofing, dye the eggs as described below.

How to Dye Eggs for Easter Bread

Step 2: Boil water and pour it into 3 glasses 3/4 way, stir in 1 teaspoon of vinegar and add in the food colouring. Most people prefer to have the eggs dyed using pastel colours but choose which you prefer and stir it into the water mixture bit by bit until you get the right shade.

Gently drop the eggs into the glasses and leave them to sit for 10-15 minutes or until your eggs are dyed. Then put them on parchment paper to dry. After which, take a paper pin and very carefully prick a hole on the sharp end of each coloured egg.

When the dough is ready, knock it back to disseminate the air bubbles. And now, depending on how you wish to make the bread; you could make one easter bread wreath (require 3 ‘logs’ to braid), or mini bread (require 2 ‘logs’ to braid per easter bun).

How to Braid Easter Bread – 2 Ways

How to Make an Easter Bread Bun

Step 3: Portion the dough into 6 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Then twist 2 logs around each to form what looks like a rope. Thereafter, shape it into a circle and tuck one tail under the other, making sure to gently press to secure it and avoid it coming apart during baking.

Transfer it to a baking tray lined with parchment paper, make space in the opening and gently put in the egg.

How to Make an Easter Bread Wreath

Portion the dough into 3 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Braid the 3 logs by crossing one ‘log’ over the other interchangeably. Tuck one tail over the other, then transfer it onto a baking tray lined with parchment paper. Carefully make space in desired positions of the bread and gently tuck in the eggs.

Step 4: Loosely cover the easter bread bun/ easter bread wreath with cling film and leave to proof for 30-40 minutes. Lightly brush the bread with egg wash and bake at 190°C / 374°F for 27 minutes (rotating the baking tray halfway through).

Melt some unsalted butter onto the bread immediately after taking it out of the oven. Let it cool completely before serving.

Storage

Keep the bread in an airtight container.

I hope you add this to your easter recipes repertoire. And now you have no reason not to pass the trivia question “Which bread product is associated with easter”. You will get bonus points for sharing this delicious homemade easter bread recipe.

Please give the Easy Braided Easter Bread a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

A Chocolate Chip Swirl Bread You Will Love

A soft chocolate chip swirl bread recipe that can be made into one loaf or buns. It’s the stuff made for bake sales, to impress or give yourself a little treat.

Print Recipe

Easter bread recipe

(+10 rating, 2 votes)

Loading...

Breakfast, Lunch – Italian

By Angela – Serves: 6

Prep Time: 30 minutes plus 2.5 hrs proofing time – Cooking Time: 27 minutes – Total Time: 3 hrs 25 minutes

A sweet and soft brioche-like bread made of high-protein white bread flour, milk, eggs, sugar, butter, yeast, salt, and the option of adding orange, lemon zest, or vanilla extract.

Ingredients

• 480g Manitoba flour
• 80g granulated sugar
• 6g instant yeast
• 250ml full-fat milk
• 5 small eggs (1 for the dough, 3 for coloring, and the other for egg wash)
• 1 3/4 teaspoon salt
• 75g unsalted butter

Instructions

Make the dough

1

Add flour, sugar, and yeast to a stand mixing bowl. Then pour the lukewarm milk and one egg into the dry ingredients. Mix on low speed until it forms a shaggy dough, then sprinkle in the salt.

2

Once the dough has no visible flour, start adding the softened butter one knob at a time. Knead the dough on medium speed until it looks smooth and passes the windowpane test. Then tip it into a lightly buttered bowl, cover it with cling film and leave it to double in size.

3

While the dough is proofing, dye the eggs.

Color the eggs

4

Boil water and pour it into 3 glasses 3/4 way, stir in 1 teaspoon of vinegar and the food coloring.

5

Gently drop the eggs into the glasses and leave them to sit for 10-15 minutes or until your eggs are dyed. Then put them on parchment paper to dry. After which, take a paper pin and very carefully prick a hole on the sharp end of each colored egg.

Bring it together

6

Knock back the dough after it has doubled in size and make either the bread wreath or bun.

7

Easter bread bun: Portion the dough into 6 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Then twist 2 logs around each other to form what looks like a rope. Thereafter, shape it into a circle and tuck one tail under the other, making sure to gently press to secure it and avoid it coming apart during baking.

8

Transfer it to a baking tray lined with parchment paper, make space in the opening, and gently put in the egg. Cover with cling film to proof for a further 30-40 minutes.

9

Easter bread wreath: Portion the dough into 3 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Braid the 3 logs by crossing one 'log' over the other interchangeably. Tuck one tail over the other, then transfer it onto a baking tray lined with parchment paper. Carefully make space in desired positions of the bread and gently tuck in the eggs.

10

Loosely cover the easter bread bun/ easter bread wreath with cling film and leave to proof for 30-40 minutes. Lightly brush the bread with egg wash and bake at 190°C / 374°F for 27 minutes (rotating the baking tray halfway through).

11

Melt some unsalted butter onto the bread immediately after taking it out of the oven. Let it cool completely before serving.

We can’t always have chocolate spreads for breakfast now, can we? But what’s with the post about Apricot Jam? Well, dear reader, this article was far from planned. My daughters didn’t want to eat the apricots and so I had to make something of them before they became compost which even though would still be useful- I think Apricot jam that we can slather on these super soft milk and orange brioche-like buns that leave you wanting more was a better bet.

If I can just deviate from the apricot jam post for a moment? The homebody that I am found it quite relaxing staying home to teach them how to make jam. And let’s be honest, the heat didn’t leave me craving to step out of the house either. But yes, this quick apricot jam without pectin is so easy to make that other than the simmering phase, the kids can practically do everything else themselves.

And what better way to prolong the ‘taste of summer’ than in a sweet preserve of jam that you can also gift to your loved ones or sell at the farmers market?

So the next time you are thinking: “what can I do with too many fresh apricots”? I say, make some simple apricot jam and bag it in a gift basket or store it for breakfast or other baking recipes.

How to Make Apricot Jam Without Pectin

Who doesn’t like it simple? The apricot jam ingredients are as easy as, apricots, sugar, and lemon. That’s it.

Well, this is Darina Allen’s method.

Cut the apricots in half and remove the seeds

Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.

Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath.

Squeeze half a lemon onto the mixture and tip it into a high, wide, and heavy-bottomed (preferably) pan (because before it settles, the mixture will bubble up the pan, so the bigger the pan the better) and leave to simmer over low heat for about 30 minutes.

Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.

A Few Questions You Might Have:

What Do Apricots Taste Like?

Well, this borders on sweet and tangy. The taste is sweet then you get a kick of that slight tang that sticks around for a bit.

When Is the Apricot Season?

If you’re lucky to snag a pack, this will be sometime in May or July

Do I Need to Peel off the Skin to Make the Jam?

I would say it’s best to do so, once the apricot jam has simmered, the skin will practically peel off on its own and you just need a skewer or tong to yank them out.

What Is an Apricot Jam Made Of?

Well, this one is plain sugar, water, lemon, and of course apricot

Do I Need Pectin to Make Apricot Jam?

Nope, not this one

I Don’t Have as Many Apricots as You Do, What Is the Ratio?

It is 1.1

I hope your breakfast was a joy thanks to the apricot jam?

Please give the apricot jam recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Here’s a Marmalade You Might Like

Clementine Marmalade with Molasses

A very simple marmalade made with clementines, sugar, and an optional portion of molasses.

Print Recipe

Apricot jam

(+15 rating, 3 votes)

Loading...

Breakfast – International

By Angela – Serves: 1 jar

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

An easy Apricot jam made with 3 ingredients in 3 simple steps.

Ingredients

• 300g apricots
• 300g granulated sugar
• Juice from 1/2 lemon

Instructions

1

Cut the apricots in half and remove the seeds

2

Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.

3

Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath. (If no water formed at the top, add 100ml of water to it)

4

Squeeze half a lemon onto the mixture and tip it into a high, wide and heavy-bottomed (preferably) pan and leave to simmer over low heat for about 30 minutes.

5

Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.

I actually cringed while making this zucchini and ham frittata; in between prayers and crossed fingers, I hoped that my daughters would go beyond one bite! And yes, they did! They finished it all and we got passed the “mama I don’t like the black thing”, to “mama I am done, can I have dessert now”. Hahaha it was almost as if to say “I managed to finish the ham and zucchini frittata and now need something sweet to wash it down”!

I admit to flipping the frittata in their panini so that the ham would be face up, but my girls yet again proved to me that they cannot be fooled

There was no baguette or equivalent at home and since there was no way I was rushing to the store as there wouldn’t be enough time to rush back, cook, and get back to my desk for work (yes I do have a full-time job ;). I thought to squeeze the zucchini frittata in between a soft layer of piadina merged with thick slivers of Parmigiano Reggiano that I hoped would melt before all the moisture was sucked out of the piadina.

And the result dear reader was a delicious, filling, and brunch-worthy zucchini and ham frittata that I would confidently recommend you serve for your next weekend brunch. Then save it in your zucchini recipes category.

Well that plus the fact that it is zucchini season, so we might as well splurge on these readily available veggies while we can find them!

Or make the zucchini frittata for packed lunch, it will still be as delicious while cold and sandwiched between a soft bun or fresh ciabatta.

How to Make This Easy Zucchini and Ham Frittata

Making this zucchini frittata is as simple as sauteing the diced zucchini until golden and soft. Then pour the other whisked ingredients over the zucchini and let it slowly cook.

I hope you enjoyed every filling bite of the zucchini and ham frittata!

Please give the zucchini and ham frittata a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

Keko & Uncle Luigi’s Ham and Cheese Frittata

Frittata made with ham and cheese filling.

Print Recipe

Zucchini and ham frittata

(+6 rating, 2 votes)

Loading...

breakfast, lunch, dinner, brunch – Italian

By Angela – Serves: 3

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Ingredients

• 1 zucchini (230g)
• 3 eggs
• 30g Parmigiano Reggiano
• 90g Thinly sliced cooked ham

Instructions

1

Dice the zucchini and saute with a drizzle of olive oil over medium-high heat for about 5-7 minutes or until soft and lightly golden brown

2

Whisk the eggs, ham (cut into cubes), Parmigiano Reggiano, and a pinch of salt.

3

Add a little more oil to the zucchini (to help keep it from sticking to the pan), then pour the egg mixture over the sauteed zucchini.

4

Cover and leave to cook for about 3-4 minutes. Then use a flat plate that is as wide as the frittata to flip it over. Let the other side cook for 2-3 minutes.

5

Serve hot

I was so tired I collapsed on my bed, switched on my laptop, and lazily reached out for the crunchy cluster granola; sadly this was yet another night that I was determined not to make my way to the kitchen.  Blame it on spending the whole day on my feet serving canapés at cocktail parties, lunch, and dinner, then using up all the strength I have left on reserve to clean it all up and set up to do it all again?

If I wasn’t so busy moving this and that table or chair, running up and down those stairs I’m sure I might have packed on a few pounds seeing as I lived on cereal, yogurt, snicker bars, and leftover sweets from conference meetings- yap you guessed it, I was a conference and banqueting intern!!! Good old days, sigh… not so much!

You see, I built a habit of snacking on cereal- while watching movies or just passing through the kitchen on my way to the sink from the fridge… well you get the gist. It would have been nice to know how to make my own healthier granola clusters and save my poor shallow intern pockets a penny or two as all it would take are a few ingredients and the best part would be that I GET TO CHOOSE WHAT I WANT IN IT without having to buy the pack even though I wish I could edit out the pumpkin seeds (major eye roll).

Why Should You Make Your Own Crunchy Cluster Granola?

Well, it’s EASY, and you get to CUSTOMIZE IT USING ONLY THE INGREDIENTS YOU LIKE! Could it get better? Yes, if you are into counting your calories and being aware of what is in your cereal, this takes care of that!

Let’s face it, more and more irrelevant ingredients are added to store-bought foods that need not be. So, here’s how you take baby steps toward taking better care of yourself.

Homemade Crunchy Cluster Granola Recipe Ingredients & Alternatives

Coconut flakes: If you are unable to find these in the store, you could use slivered almonds (without skin), that is, if you like them.

Egg whites: So what’s up with the egg whites? Well, they make the clusters oh so much crunchier! 

How to Make Crunchy Cluster Granola at Home

It’s as simple as mixing the oats and desiccated coconut with a pinch of salt. Then whisk the maple syrup, syrup, and coconut oil together before pouring it over the dry mixture.

I use a chopstick so that I do not ‘break’ the clusters. Then in goes the egg white which should be whisked until frothy before evenly pouring it over the cereal mixture.

Pour the cereal over a baking tray lined with parchment paper and you could make more clusters by rolling a few into tiny balls or pinching a ‘cluster’ between your fingers while pressing it onto the baking tray.

Bake (on the second rack from the bottom) at 145°C / 293°F for 40 – 45 minutes making sure to rotate the pan halfway through for even browning.

Let it cool completely before adding chopped chocolate and other preferred ingredients.

I hope you loved every crunchy bite of the cluster granola with chocolate and coconut!

Please give the Crunchy Cluster Granola recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

Coconut, Almond and Chocolate no-bake Granola Bars

Quit digging into your pockets for store-bought versions. Make your own no-bake granola bars filled with coconut, crunchy almonds, and chocolate!

Print Recipe

Crunchy Cluster Granola With Chocolate & Coconut

(+11 rating, 3 votes)

Loading...

Breakfast – International

By Angela – Serves: 4

Prep Time: 5 minutes – Cooking Time: 45 minutes – Total Time: 50 minutes

Homemade cereal has never been so easy to make! This granola is crunchy and filling while satisfying your sweet tooth.

Ingredients

• 2 cups (160g) wholegrain rolled-oats
• 1/2 cup (52g) finely shredded unsweetened coconuts
• Pinch of salt
• 2 tablespoons (12g) Coconut oil
• 1/4 cup (68ml) maple syrup
• 1/8 cup (30ml) golden syrup
• 1 egg white
• 1 cup of chopped dark/milk chocolate
• coconut flakes

Instructions

1

Heat the oven to 145°C / 293°F and line a large baking tray with parchment paper.

2

In a large bowl mix the oats and desiccated coconut, and ensure you do not have the finer ingredients resting on the bottom.

3

Whisk the coconut oil, syrup, and maple syrup then pour it over the oats mixture. Combine preferably using a chopstick if you have.

4

In a separate bowl whisk the egg whites until frothy then pour it over the oats and mix before tipping the mixture onto the lined baking tray.

5

Evenly lay the oats onto the parchment and bake for 40 - 50 minutes. Halfway through, turn the baking tray to ensure even browning and baking.

6

When done, take them out and leave them on the wire rack for at least half an hour to completely cool and harden then mix in the chocolate chunks, coconut, and other preferred ingredients.

7

Store in an airtight container

Not having bread at home is always a good enough excuse to make pancakes. Or you could argue that it’s Shrove Tuesday so pancakes can’t miss. However, if that doesn’t work, try this line: “these banana pancakes are so good, I bet you will want more than one”.

easy

banana pancakes +chocolate spread = blow your mind deliciousness!

almost better than plain white flour pancakes

ready in under 30 minutes

The last thing you need when you wake up in the morning and just want to spoil yourself with something other than the usual toast is to fuss over a complex recipe that will then take ages to make. So without wasting your time…

Here Is How Easy It Is to Make Banana Pancakes

Step 1: Add the milk, sugar, salt, melted butter, banana, and oats into a blender and yes, blend until smooth. Then add in the egg and blend until well mixed.

Step 2: Sift the plain flour and baking powder into a large bowl.

Step 3: Lastly, pour the blended mixture into the dry ingredients and whisk. A few lingering little lumps are fine so do not over-whisk.

Step 4: Heat a non-stick pan over low heat and cook each pancake for 1 minute on each side. If the pancakes darken too quickly, reduce the heat. The thicker you make the pancakes the longer they may need on the pan.

I topped the pancakes with whiskey caramelized bananas which I have to say just skyrocketed the banana pancakes to another level. Should you wish to do the same, here’ how I did it using the wet caramel method and jack daniels.

How to Make Whiskey Caramelized Bananas.

Please give the banana pancakes recipe with oats a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

For the Pancake Lover Who Wants More!

Vanilla Rollup Pancakes

Make memories on pancake day with these simple vanilla pancakes that you can slather with chocolate and rollup.

Print Recipe

Banana pancakes with oats

(+5 rating, 1 votes)

Loading...

Breakfast – International

By Angela – Serves: 10 pancakes

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

Very simple banana pancakes made with a blend of oats, white flour, and a good splash of vanilla soya milk.

Ingredients

• 221g (1/3 cup plus 1/2 cup) vanilla soya milk
• 17g (1 tablespoon) granulated sugar
• 1/8 teaspoon table salt
• 65g (half) banana
• 34g (2 1/4 tablespoons)unsalted butter
• 47g (1/2 cup) old fashioned rolled oats
• 57g (1 medium) egg
• 85g (1/2 cup) plain flour
• 1/2 teaspoon baking powder

Instructions

1

Add the milk, sugar, salt, banana, melted unsalted butter, and oats into a blender and yes, blend until smooth. Then add in the egg and blend until well mixed.

2

Sift the plain flour and baking powder into a large bowl.

3

Lastly, pour the blended mixture into the dry ingredients and whisk. A few little lumps are fine so do not over whisk.

4

Heat the griddle/non-stick pancake pan over low heat and cook each pancake for 1 minute on each side. If the pancakes darken too quickly, reduce the heat. The thicker you make the pancakes the more time they will need to cook.

5

Store in an airtight container to retain moisture.

Notes

milk, eggs, butter, sugar and oats. blend then add in the bananas. and blend unti there are no lumps. fold in the flour with baking powder and thats it. cook for one minute 1 minute on each sde

All hail the tortilla wrap hack trend that has taken over our social newsfeed and maybe news channels! And now, this foodie has jumped on the tortilla wrap bandwagon to satisfy my Instafam‘s request for breakfast wraps. So here goes something …

I am yet to understand why spinach is sold in massive bags! I would like to believe it is to get us to eat more veg but I highly doubt it. However, you and I do need to beef up on our veg whenever possible.

Make That Tortilla Wrap

And for eaters like myself who aren’t big fans of the green stuff, it’s best to just get it over with in the morning. Whip it in a shake, or steam it and stir through frittata with Parmigiano Reggiano, then seal in a perfect tortilla wrap with a secret fold of cheese.

Spinach: The recipe uses 30g of already cooked spinach with the water squeezed out. You can use frozen spinach as well, just make sure you completely thaw it first then squeeze out the water.

Butter: I used browned butter, but you can use regular butter insead

What type of cheese? Oh well, use the light Leedameer and trick yourself into thinking it’s healthy because it’s lighter than its counterpart. Or mellow things down with Parmigiano splits that are sure to melt, teasing your tastebuds with their nutty flavors.

Did I forget the freshly ground black pepper? Why how dare me?!!!! You absolutely need to add a good few shakes of that in the spinach frittata to really make it sing!

Oh, there is also a fold featuring thinly sliced ham that I am sure your spinach will get jealous of. So ‘marry’ them in this simple tortilla wrap and devour like it is your first meal in too long! Just thought of this right now, but you could also use cooked pancetta

Eh ehm, you know I would not leave you without a ‘make your own’ option for the tortilla wrap. If it is one of those days when you ran to the store and forgot to buy some or you just don’t have some at home then I’ve got you. Run to your pantry and prepare to make my super simple flour tortilla.

Make the tortilla a day ahead, then the spinach frittata in the morning. You can also make the frittata a day ahead and store it in the fridge then fill and toast in the tortilla wrap before serving. Though I do recommend making the spinach frittata on the day you plan to eat it.

Please give the tortilla wrap with cheesy ham and spinach frittata a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Still Feeling Eggy? Make This Next…

Caramelized Onions and Oven-Roasted Potato Frittata

Frittata made with luscious slow-cooked red onions with sweet peppers and oven-roasted potatoes tossed in semolina flour and parmesan.

Print Recipe

Tortilla wrap with cheesy ham and spinach frittata

(+10 rating, 2 votes)

Loading...

Breakfast/Brunch – Italian/International

By Angela – Serves: 2

Prep Time: 10 minutes – Cooking Time: 7 minutes – Total Time: 17 minutes

This is a fun and super easy tortilla wrap recipe made with a filling of spinach frittata, thinly sliced ham and mellow leerdammer cheese.

Ingredients

• 30g cooked baby spinach
• 1 large egg
• 20g finely grated Parmigiano Reggiano/parmesan
• Black pepper
• Salt
• 2 Thinly sliced ham
• 4 Leedameer cheese (or another mildly flavored melty one)
• 2 Tortilla wraps

Instructions

1

Follow the link above to make the tortilla wraps if using homemade

2

Remove the stems from the baby spinach and wash thoroughly

3

Bring water to a boil in a large pan and carefully put in the spinach. Using a tong, stir to ensure all the spinach is submerged and drain in a colander after 2 minutes.

4

Squeeze out the water and tip the spinach onto a cutting board, and roughly chop

5

Whisk the eggs, Parmigiano, salt, and black pepper in a large bowl then add in the spinach

6

Heat a wide non-stick pan over medium-high heat, drizzle in 3 tablespoons of butter, and pour in the egg mixture. Cover the pan and reduce the heat to low and cook for 3-4 minutes or until the top of the egg looks solid, then carefully flip it over to cook the other side for another 3 minutes.

7

Take the spinach off the stove to cool

8

Place the tip of your knife in the middle of the tortilla and cut down the middle

9

Add the egg to one quarter, then the cheese on another, followed by the last the ham and lastly cheese. Fold and grill until the cheese has melted

10

Serve

Every season we rush to preserve the best produce it has to offer before they run out and we are left rushing to supermarkets for frozen options. And if there are none, well; anxiously waiting for the season to come around again. This time I decided not to let Christmas pass by without making clementine marmalade. But that was not the only reason why I decided to make this easy old-time breakfast favorite.

Clementine marmalade has been a bit of an addiction lately. A warm slice of bread, fresh off the toaster, listen to the crunch as you spread the marmalade then take in the scent as you bite and in my case chew away at the clementine bits. Have YOU ever made marmalade before? If not, why not? If yes, which one is your favorite? Tell me about it in the comments section below, I am curious.

Here’s why I think you should whip out your massive stainless steel pot, sugar, and a batch of the season’s best to make some clementine marmalade without pectin.

It is simple to make and only requires your time and a little attention toward the end. I think the only difficult part would be having to wait because the clementine needs to simmer for a little over 2 hours. I would say that’s quite a fair trade for something special that’s homemade with a long shelf life. Plus you could create a basket with bits, from homemade desserts, preserves, and even pasta sauces to gift for the holidays.

Is it a little weird that since being a mom, I find myself wanting to have traditions? I don’t know if it’s the ‘old school’ side of me, or just me wanting to find engaging activities to do with the kids. So yes, you can get the kids to take part by having them peel the clementines.

Clementine Marmalade Recipe Ingredients and Tools

I do not use a thermometer or pectin because I did not need to. The clementine peel had quite enough pectin. As for the thermometer, well, during the second simmer all you need to do is keep a watchful eye on the marmalade to make sure it is not past the setting point.

Prepare sterilized jars with tight lids and if you have one, a wide-mouthed funnel to portion the clementine marmalade once slightly cooled.

I also did not use a muslin cloth because I did not have one. So I simply used a fine sieve to squeeze out the juices.

So how will you know it is at the setting point? You would need to spoon out some of the liquid and put it on a cold plate. Let it sit for a minute then gently push against it using a spoon or your finger to see if it forms a skin at the top. Then you know it’s time to yank the pot from the stove!

Sugar: I used tate lyle preserving sugar. (This is not sponsored content)

A few things that could go wrong?

Well, we all learn through mistakes, here are some that could happen.

Using high heat while dissolving the sugar: It’s kind of like when making caramel, you need to use low heat and let the sugar break down and do its thing. Increasing the heat to quicken the process will only result in an unpalatably bitter clementine marmalade.

Simmering the marmalade past the setting point: will result in it solidifying too much which is definitely not what you want. The goal is to be able to spread that deliciousness on toast.

You waited too long: Once the clementine marmalade has set, you need to wait at least 15 minutes then portion them into the jars. If you wait too long it will set and might be a little more tedious to portion. Better to do so when it is in its ‘liquid’ state.

Please give the clementine marmalade recipe with molasses a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Where to Spread Your Delicious Clementine Marmalade?

Fragrant Carrot Cake Buns

Fragrant and simple carrot cake buns made with all the spices you like about carrot cake and more.

Print Recipe

Clementine marmalade with molasses

(+6 rating, 2 votes)

Loading...

Spreads – International

By Angela – Serves: Makes 4 jars, each with 326g

Prep Time: 10 minutes – Cooking Time: 3 hours 45 minutes – Total Time: 3 hours 45 minutes

A very simple marmalade made with clementines, sugar, and an optional portion of molasses.

Ingredients

• 1 kg clementines
• 1 kg preserving sugar/ granulated sugar
• 108g hard sugar cane molasses (optional)

Instructions

1

Sterilize the jars you intend to use ahead of time and dry them.

2

Wash the clementines and arrange them in a large stainless steel pot. It's best if they are not on top of each other, but on a single layer.

3

Pour in the water and put a plate over the clementines to keep them submerged.

4

Let the clementines simmer over low heat for 2 and 1/2 hours. Flip them halfway through so that the top of the oranges get softened evenly.

5

Let them cool before transferring the clementines onto a massive bowl (preserve the leftover water). Peel the clementines and pile them on a chopping board. Put the clementine segments in a sieve or muslin cloth if you have one.

6

Thinly (or to your preference) slice the peel and put them in the leftover water. Squeeze the juices out of the clementines into the bowl, then sieve those juices into the stainless steel pot with the sliced peels.

7

Put the pot over medium-high heat and bring to a boil, then reduce the heat to low and add in the sugar and molasses (if using). Stir until the sugar dissolves then do so every 10 minutes.

8

After 50 minutes, start testing the marmalade but spooning a bit of the liquid onto a cold plate. Let it sit for a minute then gently push against it using a spoon or your finger to see if it forms a skin at the top. Do so every 7 minutes and if at any point the liquid forms a skin when pushed, then you know it is time to take it off the stove.

9

This recipe took 1 hour and 5 minutes, but it is best to keep a watchful eye on the marmalade in case it sets sooner than the suggested time.

10

Skim off the foam for a more clear marmalade

11

Let the marmalade cool for about 15 minutes then use a wide-mouthed funnel to portion into the sterilized jars

Once you have had a cinnamon roll, I mean a ‘hip-worthy cinnamon roll‘ that blows you away. It’s hard to imagine any other cinnamon bread recipe that would evoke the same emotions or anything close to how you felt after that first bite. But these cinnamon and brown butter pastry twists come awfully close.

This recipe is a chance for you to slowly dip your hands into the pastry dough club with less fuss. How? Well…

There are two things to love, or should I say 3 reasons to nudge you into making these pastry twists. One is that you do not need homemade puff pastry dough, I used store-bought puff pastry. I know many of us are not Erin McDowell and if you’re starting out, the thought of making your own pastry dough from scratch will send shivers down your spine. So, yeeiiii, that’s one strike off the worry list.

The recipe takes a very short time to make so you can skip the omelet and surprise your loved ones with warm and delicious pastry twists for breakfast.

Another reason to run for that store-bought puff pastry is that you only need a total of 5 simple ingredients to make these indulgent cinnamon and brown butter pastry twists. Sometimes less is more, and one of those times is now with this recipe that is super simple:

How to Make Cinnamon and Brown Butter Pastry Twists

Step one: Make some brown butter if you don’t have some already. It’s super simple, and ready in 10 minutes. Just follow these two steps in my recipe. Let that cool and put it in the fridge for a few minutes to firm up a little. It should have the consistency of softened butter.

Then line a large tray (that can fit in the fridge) with parchment paper.

Step two: Make the yummy paste by sifting the brown sugar, salt, and cinnamon powder to get rid of any lumps. Then mix that with the softened brown butter.

Step three: Lightly dust the counter before rolling out the pastry dough to 15 x 17 inches and try to be as fast as you can to avoid the dough getting too warm, as this will also make it a little harder to work with when twisting.

Step four: Gently but quickly spread the paste on the pastry dough leaving a 1.5-inch space toward the edge.

Step five: Use a pizza cutter to cut through the middle of the dough, the width of each piece should be about 8.5-inches. Then proceed to cut the dough lengthwise into 2-inch wide strips.

Lastly, roll each strip by holding each end and twisting in opposite directions, then place it on the parchment paper. When completed with all the strips, put them in the fridge to chill for 15 minutes.

Okay, I will just out and say it now because I do not want you to be surprised. Once the pastry twists are done and you take the baking tray out of the oven, there will be a messy brown pool hugging your pastry twists.

Do not fall into temptation and want to “just give the ‘brown stuff’ a teeny try” because you might not want to stop! The leaked paste is terribly delicious!

Just make sure to take the pastry twists off the baking tray and have them cool elsewhere. Because the leaked ‘sweet brown butter’ will set once it cools.

Ideas for Leftover Pastry Dough

Yap, when you trim the edges you are bound to have some leftover bits of puff pastry dough. Do not toss them away. Here’s an idea on how to use leftover pastry dough.

Use the leftover pastry dough pieces to make square pastries. The pastry straws are best served on the same day so don’t wait and dig in! If anything you could wake up earlier than the rest of the household and wake them up with the delicious, warm scent of freshly made cinnamon pastry straws.

Please give the Cinnamon and brown butter pastry twists a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Make This Next…

Soft Cinnamon Roll Like No Other

Your classic chocolate chip cookies spruced up with sweet and warm notes of orange zest and essence. I dare you to resist!

Print Recipe

Cinnamon and brown butter pastry twists

(+10 rating, 2 votes)

Loading...

Breakfast – International

By Angela – Serves: Makes

Prep Time: 10 minutes – Cooking Time: 27 minutes – Total Time: 37 minutes

Decadent pastry twists made with warm and sweet-scented cinnamon-brown butter paste.

Ingredients

• 50g Brown butter
• 7g Cinnamon powder
• 53g Soft brown sugar
• Pinch of salt
• 500g Chilled, ready-made puff pastry dough

Instructions

1

Line a large baking tray (that can fit in the fridge) with parchment paper

2

Make brown butter if you do not already have some. Recipe linked above. When the brown butter is done, let it cool then pop it in the fridge to firm up a bit. It should have the consistency of softened butter

3

Sift the brown sugar, cinnamon, and salt into a bowl. Then mix that with the brown butter until it forms a smooth paste

4

Lightly dust the counter before rolling out the pastry dough to 15 x 17-inches. Then gently but quickly spread the paste on the pastry dough leaving about 1.5-inch space toward the edge.

5

Use a pizza cutter to cut through the middle of the dough, each piece should measure 8.5-inches wide. Then proceed to cut the dough lengthwise into 2-inch wide strips. And lastly, roll each strip by holding each end and twisting in opposite directions, then place it on the parchment paper. When completed with all the strips, put them in the fridge to chill for 15 minutes.

6

Preheat the oven to 190°C and bake for 22 minutes. Turn the tray from front to back halfway through to ensure even browning. And look for doneness after they have been baking for 20 minutes.

7

When out of the oven, let them cool for a few minutes then transfer onto a cooling rack.