Chocolate Banana Pancakes
Chocolate Banana Pancakes
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Place sweet potato, courgette and red pepper on prepared tray, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the halloumi slices and cook for a further 4-5 minutes until halloumi is lightly golden and vegetables are tender.
Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.
Layer vegetables and halloumi on each plate, top with eggs, season and scatter over basil leaves to serve.
Servings 1
- Amount Per Serving
- Calories 630
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 10g50%
- Total Carbohydrate 62g21%
- Dietary Fiber 14.1g57%
- Sugars 28g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Place sweet potato, courgette and red pepper on prepared tray, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the halloumi slices and cook for a further 4-5 minutes until halloumi is lightly golden and vegetables are tender.
Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.
Layer vegetables and halloumi on each plate, top with eggs, season and scatter over basil leaves to serve.
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Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Place sweet potato, courgette and red pepper on prepared tray, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the halloumi slices and cook for a further 4-5 minutes until halloumi is lightly golden and vegetables are tender.
Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.
Layer vegetables and halloumi on each plate, top with eggs, season and scatter over basil leaves to serve.
Servings 1
- Amount Per Serving
- Calories 630
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 10g50%
- Total Carbohydrate 62g21%
- Dietary Fiber 14.1g57%
- Sugars 28g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Place sweet potato, courgette and red pepper on prepared tray, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the halloumi slices and cook for a further 4-5 minutes until halloumi is lightly golden and vegetables are tender.
Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.
Layer vegetables and halloumi on each plate, top with eggs, season and scatter over basil leaves to serve.