Prep time: 5 mins

 

Cook time: 10 mins

 

Total time: 15 mins

     Author: Layla

 

Serves: 8-10 small pancakes

1. Ingredients

• 2 medium ripe banana
• 2 medium eggs
• Butter or oil, for the pan
  
  
• - Optional extras:
• ¼ teaspoon baking powder (for fluffy pancakes)
• ¼ teaspoon vanilla
• pinch of cinnamon
• 1 tablespoon cocoa powder or protein powder
• ½ cup chopped nuts, chocolate chips or fresh berries
• Syrup for topping

2. Instructions

1. Peel the banana and break it up into several big chunks in a bowl. gently mash the bananas into smaller chunks using a fork. Add the eggs to the mashed bananas and stir with the fork until you have a custard like consistency. The batter will be runny and should have a few clumps of bananas. (optional: add ¼ teaspoon baking powder, ¼ teaspoon vanilla, pinch of cinnamon, 1 tablespoon coco-powder)
   
   
2. Heat a griddle over medium heat and Melt a about ¼ teaspoon of butter into the pan. Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. This would be a good time to add the nuts, chocolate chips or berries if desired.
3. Cook for 1 minutes or until the bottoms look browned and golden when you lift a corner.
4. Gently flip the pancakes and cook for another minute on the other side.Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.
5. Serve Pancakes warm; they are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or any extra toppings .

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Shrimp, tomato, and spinach pasta in garlic butter sauce

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

1. Ingredients

• 1 pound fresh shrimp, uncooked, shelled and deveined
• 5 medium tomatoes, fresh, chopped into large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 3 or 4 tablespoons butter
• 1 tablespoon olive oil
• 1/4 small lemon
• salt
• 1/2 teaspoon crushed red pepper (or more)
• paprika
• 10 oz fettuccine pasta
• 1/2 cup Parmesan cheese, grated, for serving

2. Instructions

Shrimp, fresh tomato, and spinach with fettuccine pasta in garlic butter sauce – a delicious Italian pasta dish and a great way to use up a bunch of fresh tomatoes you might have sitting around in your kitchen.

In this recipe, the tomatoes are only slightly cooked, preserving their freshness and shape. Combined with garlic and butter sauce, spinach, and shrimp seasoned with paprika and crushed red pepper, this pasta dish became a favorite in my household and disappeared from the skillet pretty fast as everybody went for seconds. And, it’s so easy to make!

First, you saute fresh shrimp in garlic, butter, and olive oil, until just pink on both sides (the shrimp will still be undercooked but it will continue cooking later). Sprinkle the shrimp generously with salt and paprika, as you’re cooking it. The shrimp will smell and look so good, you will be tempted to eat half of it before even finishing up this recipe!   Don’t be like me and resist the temptation!

Then, you add chopped fresh tomatoes and cooked spinach, together with more garlic and crushed red pepper. Mix everything well and remove from heat (while you cook the pasta).  You don’t want to overcook the shrimp and tomatoes – they will continue cooking in the next step.

When pasta is cooked, rinsed with cold water and drained, add pasta to the skillet, along with some lemon juice and more butter. Season with salt and red pepper flakes and heat the dish, constantly stirring, until shrimp is cooked through and all ingredients are heated through:

Right before serving, top with grated Parmesan cheese:

Yield: 4 servings

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