I had this pancake for breakfast and opted for rice flour as it is kinder to my tummy than regular flour. They tasted great with the addition of fruit, sugar free peanut butter and melted dark chocolate.

Makes approx 6

Ingredients 

2 cups of rice flour
2 cups of almond milk
2 eggs
1 ripe banana
sunflower oil

Toppings (per pancake)

1 kiwi
1 banana
2 stawberries
1 tsp sugar free peanut butter
2 squares of 70% cocoa chocolate


Method

Slice up the fruit or prepare your own toppings and keep to one side.

Add the rice flour, almond milk, eggs and banana to a blender and blend until smooth. Now take a non stick pan and add 1/2 tbs of sunflower oil and place on a high heat. Once the pan is hot, add a ladle of the mixture and move the pan around until the mixture covers the base of the pan. I find the first pancake is always a test for you to work out how much to ladle in depending on the size of the pan.

Cook the pancake until golden on one side then flip over and cook for a few more minutes. Melt the dark chocolate and drizzle on the cooked pancake. Then add the toppings you prepared earlier, the peanut butter and enjoy.

Chicken Pilau & Boondi Yogurt

This dish is really easy to make and is packed with aroma and flavor. This is a great alternative to biryani if you don't want to be in the kitchen for too long.

This serves approx 6 people
Cooking time in total 1 hour approx

Ingredients

1kg = 1 chicken (on the bone and cut into medium pieces by the butcher) 
3 cups basmati rice ( washed)
6 cups water
2 chopped onions
1 cinnamon stick
2 tsp cumin seeds
2 tsp coriander powder
7 cloves
7 cardamom pods
1/2 tsp whole peppercorns
1 tsp garam masala
3 bay leaves
3 cloves of crushed garlic
1 tsp chilli powder
1/4 of a lemon (juiced)
salt
sunflower oil

For the yogurt
2 tbs boondi (found in most Indian stores)
2 tbs yogurt
4-5 tbs water
pinch of cumin powder
handful of fresh coriander


Method

Marinate the chicken in some salt and chilli powder and set aside. In a large pan add some sunflower oil and the chopped onions and cook on a high heat until dark brown. Whilst that is browning add the yogurt, boondi, and chopped coriander to a bowl with the 4-5 tbs of water and stir. Keep an eye on the onions to ensure they do not burn. Add the pinch of cumin and pinch of salt to the yogurt and leave to one side to allow the boondi to soften. The consistency should be that of double cream.

The onions should be brown by now and you can add the chicken and stir on a high heat. Now add the garlic, lemon juice and all the remaining spices except the garam masala, . Stir again for about 5 min on high heat until the meat is browned.

At this stage, put the heat down to low and add 6 cups of water and increase the heat to high and bring to a boil. Add the garam masala now and stir. Once the water has been boiling for a couple of min, add the washed rice and stir. Taste the water at this point to check if more salt is needed. If so, add some at this stage. Once the water has slightly evaporated cover the pot and cook on low heat for 30 min.

Serve with the boondi yogurt and avoid those whole spices when eating.