Ingredients:
- 1 cup rolled oats
- 1 large ripe banana
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- A pinch of salt
- Optional toppings: fresh berries, honey, or maple syrup
Procedure:
- Blend the oats in a blender or food processor until they resemble a flour-like texture.
- Add the banana, eggs, vanilla extract, baking powder, and salt to the blender. Blend until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour small amounts of batter onto the skillet, forming pancakes.
- Cook for 2–3 minutes on each side, or until golden brown.
- Serve with fresh berries and a drizzle of honey or maple syrup.
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2. Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp
3.Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black peppe
