Blueberry banana pancakes 🥞🍌
full recipe below, send it to a friend who’d love this!
super tasty and bouncy blueberry banana pancakes you can whip up in just 10 minutes! perfect for a healthier pancake breakfast.
📝ingredients📝 (for 4 servings)
2 ripe bananas
1 tsp vanilla extract
½ cup quick-cook oats (70 g)
½ cup blueberry (50 g)
1. mash the bananas in a large bowl until it resembles a thick puree. combine with the eggs and vanilla, then mix in oats. fold the blueberries in carefully.
2. heat a skillet to a medium heat and add in a scoop of the pancake batter. smooth out to form an even layer. cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter.
3. flip and cook until the other side is golden brown, only taking a few minutes.
4. add your favourite toppings to the pancakes! (syrup and greek yogurt go perfectly).
nutritional information (per serving)
total fat: 3.7g
saturated fat: 1g
of which sugars: 8.9g
Healthy fajita-stuffed chicken 🍗
by: joey firoben and tasty
(for 2 servings)
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ white onion, thinly sliced
2 chicken breasts
2 tablespoons oil, divided
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
¼ teaspoon garlic powder
1 teaspoon chili powder
1 ½ teaspoons cumin
preheat oven to 400°f (200°c).
in a small bowl, mix together all of the fajita seasoning ingredients and set aside.
heat 1 tablespoon of the oil in a large, ovenproof skillet. toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. sauté until the veggies have softened, about 6 minutes.
using a sharp knife, slice into the side of a chicken b****t to form a large pocket, being careful not to cut all the way through.
spoon in some of the fajita pepper mixture so that the b****t is comfortably stuffed.
season the chicken on both sides with fajita seasoning.
heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
let the chicken rest for 5 minutes before slicing.