DIY BITES

Fun, Healthy, Delicious Recipes

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN

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SAVORY_PANCAKES_WITH_PEPPERS_LEEK_AND_SWEET_CORN_diybites_2

Fluffy and packed with nutrients, these savory pancakes are perfect for breakfast, brunch, as snacks, or even as a side dish. They’re delicious, filling, and so easy to make. You’ll get about six pancakes from this recipe and 944 IU of vitamin A per pancake. Also, you’ll be gettin’ 33 mg of vitamin C, and 47 mg of magnesium. Healthy pancakes FTW! 👊🏻💯

Optionally, you can serve the pancakes with creme fraiche, tzatziki, or vegan sour cream to keep up the lactose-free spirits 🙆.

Full recipe and nutritional info below ⤵️.

Savory_Bell Pepper_Sweet Corn_and_Leek_Pancakes_diybites_2

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN
 
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Author:
Recipe type: Breakfast, Brunch, Snack
Cuisine: lactose-free, vegetarian
Serves: 5
Ingredients
  • 150 g/ ⅞ cup red bell pepper, diced into small cubes
  • 100 gr/ ⅝ cup sweet corn, canned
  • 50 g/ ⅓ leek or red onion, finely copped
  • 2 medium eggs
  • 110 g whole wheat flour
  • 1 tsp dry basil
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. In a medium bowl, beat eggs and add water.
  2. Sift flower, baking powder, and add salt, pepper, and basil.
  3. Mix in red bell pepper, sweet corn and leek.
  4. Add 1 tbsp of olive oil to pan and scoop two spoons of batter for each pancake.
  5. Cook on each side for 2-3 minutes or until fluffy and golden.
  6. Done!
Notes
Try other spices with this recipe as well, such as fresh dill, za'atar, or mild curry powder.
Cover pan with lid for 1 minute for extra fluffy pancakes.
Nutrition Information
Calories: 174 Fat: 4.8 g Saturated fat: 0.88 g Unsaturated fat: 3.48 g Carbohydrates: 29 g Sugar: 2.4 g Fiber: 4.66 g Protein: 6.4 g Cholesterol: 37 mg

 

 

BANANA PANCAKES [Gluten-Free, Lactose-Free]

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BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN

These banana pancakes are everything. Gluten-free, lactose-free, fluffy, fast to make, and they taste amazing 🙆. It’s a three ingredient recipe which you can change according to preferences cravings. I chose to serve the pancakes with honey, coconut flakes, and raw walnuts. You can also serve them with chocolate chips, fresh strawberries, blueberries, roasted hazelnuts, or even with just a drizzle of maple syrup. If you prefer to add extras directly into the batter, do it by sprinkling them directly to the pancake, while it’s cooking on the first side. For an extra fluff to the pancakes, add ½ tsp of baking powder.

Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. You need to keep these pancakes smaller than the usual pancakes. Two tablespoons of batter are enough for one pancake. This trick will help you with the flip. Yes, the flip. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If so, use the thinnest spatula you have and sloooowly slide it under the pancake. Flip the pancake carefully, as the batter can easily break apart. Cook second side of the pancake until golden as well.

Done.

Full recipe and nutritional information below ⤵️

BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN DIYBITES

BANANA PANCAKES [Gluten-Free, Lactose-Free, Vegetarian]
 
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These banana pancakes are everything. Vegetarian, gluten-free, dairy-free, fluffy, fast to make, and they taste amazing.
Author:
Recipe type: Dessert, Breakfast
Serves: 4
Ingredients
  • • 1 medium-large ripe banana
  • • 2 medium size eggs
  • • 3 tbsp of rice flour
  • • 1⁄2 tsp vanilla extract
  • • ½ tsp baking powder, optional
Instructions
  1. Peel the banana, break it into pieces and mash it with a fork until no big lumps remain.
  2. Whisk the eggs together and pour them over the mashed banana and give it a good stir, until well combined. If you opt to use vanilla extract, this is when you bring it to action.
  3. Sift rice flour into the mix and stir, one tablespoon a time.
  4. Sift baking powder and stir. The batter should be loose, so don’t freak out.
  5. Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. Heat up the pan to medium heat and drop two spoons of batter for each pancake.
  6. Cook for 1 minute on first side. If you prefer to add extras such as nuts or fruit, now’s the time.
  7. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If golden brown, use the thinnest spatula you have and slowly slide it under the pancake. Flip the pancake carefully, as the batter is still easy to break apart.
  8. Cook second side of pancake for 1 minute, or until golden brown.
Nutrition Information
Serving size: 1 Calories: 84,5 Fat: 2.4 g Saturated fat: 0.95 g Unsaturated fat: 1.4 g Carbohydrates: 12.5 g Sugar: 3.7 g Sodium: 32 mg Fiber: 1.1 g Protein: 3.6 g Cholesterol: 81 mg

 

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS

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BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

No deep frying involved around here. These zucchini sticks are crisp, healthy, and quick to make. They make fantastic snacks, appetizers, and work well as sides too. They are really addictive and a great way to make kids (and adults) love their veggies! 🍅 🍆 🌶 🌽 🍠

Full recipe and nutritional information below! ⤵️

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS
 
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Crisp, healthy, and quick to make!
Author:
Recipe type: Snack, appetizer, side dish
Serves: aprox 25 zucchini sticks
Ingredients
  • • 2 zucchinis, sliced into finger-sized sticks
  • • 5 tbsp sesame seeds, more if needed
  • • 5 tbsp sunflower seeds, more if needed
  • • 2 eggs
  • • 1-2 tsp garlic powder
  • • 1 tsp dried parsley
  • • Salt
  • • Pepper
Instructions
  1. Preheat oven to 200 C/400 F.
  2. In a small bowl, beat eggs and season them with salt and pepper.
  3. Mix sesame seeds, sunflower seeds, garlic powder, and dried parsley together.
  4. Dip zucchini sticks into eggs, then into seeds mix.
  5. Place zucchini sticks on tray and lightly spray or drizzle olive oil.
  6. Bake for 15-20 minutes, or until golden.
Nutrition Information
Serving size: 5 zucchini sticks Calories: 153 Fat: 10.8 g Saturated fat: 1.6 Unsaturated fat: 9.2 g Carbohydrates: 8 g Sugar: 3 g Sodium: 70 mg Fiber: 3.1 g Protein: 7.48 g Cholesterol: 74 mg

 

VEGAN BANANA & CHOCOLATE CHIP MUFFINS

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VEGAN-BANANA-CHOCOLATE-CHIP-MUFFIN-DIYBITES

Oh My Gosh! These vegan muffins are the bomb. No, really, they are! Totes awesome. 🙆 These muffins will hunt you and make you crave them and you’ll just be thinking of them days after they’re gone. You’ll have mixed feelings about these muffins, because they’re so good, you’ll want to share them with everyone, but keep them all to yourself. Yeah, they’re that good. 😮

VEGAN BANANA & CHOCOLATE CHIP MUFFINS
 
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Easy to make from scratch, these vegan muffins are crowd pleaser, and not only for vegan crowds.
Author:
Recipe type: Vegan Dessert
Serves: 12
Ingredients
  • • 3 medium-large bananas, ripe
  • • 75 ml/ ½ cup sunflower oil
  • • 65 grams/ ⅓ cup sugar
  • • 1 tsp vanilla extract
  • • 250 grams/ 2 cup flour
  • • 1 tsp baking powder
  • • ¼ tsp salt
  • • 90 grams/ ½ cup vegan chocolate chips
  • • 60 grams/ ½ cup walnuts, chopped
  • • 3-6 tbsp of water, if needed
Instructions
  1. In a medium bowl, mash the bananas with a fork.
  2. Add the oil, sugar, and vanilla extract to the mashed bananas and give it a good stir.
  3. Sift the flour and the baking powder into the bowl and add a pinch of salt.
  4. If batter is too hard to stir, add a few tbsp of water. However, the consistency of the batter should be a bit harder than the usual muffin batter.
  5. Add the chocolate chips and walnuts, fold the batter and fill 2 thirds of each muffin tin using a spoon.
  6. Bake for about 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Notes
If you're a fan of raisins, dried cranberries, or even coconut flakes, by all means, add them to the batter, mix & match, do whatever you want with your awesome muffins, and let me know how it went.
Nutrition Information
Serving size: 1 muffin Calories: 254 Fat: 11 Saturated fat: 2.3 Unsaturated fat: 7 Carbohydrates: 34 Sugar: 12 grams Sodium: 2.7 Fiber: 2.3 Protein: 3.6 Cholesterol: 0.58