banana gluten-free pancakes

Recently this is my favorite breakfast. Especially late breakfast for two at the weekend… 🙂 although the portion I’ve made would enough for three hungry people (about 8 pancakes). I’m using here my favorite gluten-free mix flour from Schär, it’s really universal and until now worked very well as a substitute of wheat flour with many things I’ve made. Pancakes have already rich taste thanks of bananas in the dough, that’s why this kind of pancakes I rather eat with with an ‘easy’ addition like sugar and lemon and yogurt, or my homemade apple mousse without added sugar.



I wasn’t sure which name to use for the dish cause it’s not really pancakes in american style, but it’s also not french crepes. Pancakes for me is more universal, and me and people I know usually use also the same name for crepes. That’s why lets stay with pancakes :p.


3 big eggs
2 bananas
3/4 cup o milk
splash of soda water
pinch of salt
2 spoons of melted butter
about 1/2 cup of mix of gluten-free flour
butter for frying

1. Mix eggs, milk, water, and grated bananas, melted butter in a large mixing bowl. At the end add flour as much as will be needed, so that the dough will not be to heavy. Add pinch of salt.
2. Heat a frying pan with a a bit of butter (or another oil if desired) on medium-high heat. Once the pan is hot, pour in the dough to it.
3. Cook from both sides until golden-brown color.




It’s obviously not an original greek moussaka, because it’s vegetarian one. Also my moussaka swich the eggplants for zucchini, cause I don’t like eggplant so much.  I think the portion is enough for 6-8 people. Sometimes insted of covering the top with cheese im just adding the cheese to warm béchamel sauce, and melt it all together. I prepare it just for special occasions cause the dish is quite time-consuming. But always appreciated! Even by meat-eaters – ” Really it doesn’t contain meat? It tastes so good.” Yess… I guess it’s my signature dish :p.


4 zucchinies
1 kg of potatoes
3 carrots
piece of celery root (half like carrot)
1.5 glass of soybean granules
1 l of vegetable broth
1 cup passata
2 onions
3 pieces of garlic
1.5 cup mozzarella mozzarella
100 g feta cheese
oregano, thyme, hot pepper
salt pepper
olive oil

Béchamel Sauce
25 g butter
3 flat spoonfuls of flour
300 ml of milk
1 teaspoon of lemon juice
salt, pepper
teaspoon nutmeg


1. Soya granulate cook in vegetable broth (according to instructions on the package). Drain off.
2. Zucchinies cut into 1 cm thick pieces, stir-fry it on the grill pan on both sides, until the appearance of brown stripes.
3. Peel the potatoes and cut into a 1 cm thick slice. Put them in a bowl and sprinkle 1 tablespoon of salt. Leave it for 15 minutes, then drain under cold water. Leave it on sieve to drain the water.
4. To potatoes add salt and 2 spoons of olive oil and mix. Place the potatoes on the baking tray and bake for 15-20 minutes at 200 C, untill half-hard.
5. Cut the rest of the vegetables into small pieces. Put the onions in a frying pan with olive oil, on low heat, when starts soften add carrots and celery. Add pol water cup and dusic under cover. When the vegetables begin to soften and when soak the water, add more olive oil and add the garlic. After about 1 minute, add soy and fry for about 2 minutes. Add  tomato passate and spices mix together and cook for about 2 minutes.

Béchamel Sauce
1. Melt butter in a saucepan.
2. When completely dissolved, on a low heat, stirring constantly add one teaspoon of flour. Slowly add the next portion of flour.
3. To the smooth mass, while continuing to stir, add in small portions milk mixed with lemon juice.
4. Add half a teaspoon of salt, a pinch of pepper and nutmeg.
5. Bring the sauce to thickens.
(Note: It is easy to burn it, so keep in mind that it is constantly stirred and that it thickens in a warm pot even after being removed from the fire.)

Heat-resistant dish grease with the olive oil and start create layers from the bottom:
soya and veetables mix
Depending on the size of the dish create 2 or 3 layers.
On top of it, place béchamel sauce, then feta cheese and mozzarella (Or mix sauce and cheese together)


Stuffed mini peppers

When I saw at the market this small little cutties right away i tought about making such dish with them. My peppers are stuffed just with vegetables and champinones. If it would be bigger, probably I would mixed vegetables with some rise or groats.


8-10 small peppers
200 g champignons
2 carrots
1 small zucchini
1 onion
half a can of red beans
125g grated mozzarella
olive oil
salt, pepper, spicy pepper in powder



Fry onion on olive oil on the low heat, add a teaspoon of salt, cover the pan. When the onion is soft, add finely chopped champignons. Fry mushrooms not covering the pan, you can add more olive oil. When are browned, remove the champignons from the pan.

The frying pan, add more oil and fry the finely chopped carrots, add pinch of salt, cover. After 3 minutes, add finely chopped zucchini, fry a few minutes uncovered.

Mix zucchini, carrot, cheese and mushrooms. Rinse the beans well and add it to the mixture. Add salt, pepper and spicy pepper.



Cut off the stem of each bell pepper to make a little hole. Remove seeds and membranes and rinse peppers. Salt peppers from inside.

Stuff the peppers with filling using small spoon, try to push with yous fingers as much filling as possible.

For heat resistant dish, add about half a glass of water, two tablespoons of olive oil and pinch of salt. Place the stuffed peppers there.

Bake at 180 degrees for about 30 minutes. Until the peppers will soften. You can start checking it after about 20 minutes with the fork.


young string beans salad

String beans are often guest on my table,  I like it a lot! Usually I eat it like side dish but with some other ingredients can also be served like salad.


800 grams of wax beans and green beans
100 grams of small tomatoes (which you like)
3 scallions of olive oil
half of lemon
15 g of pine nuts
salt, sugar

1. Separate the green beans from the  beans. Clean the bean. Cut off the tips. Heat two pots of water with salt. For 400g of beans you need about 2 liters of water and 2 teaspoons of salt and one of sugar. When the water is boiling put the beans to it (sepatate green and wax).
2. Green beans cook longer than wax. Yellow between 4 and 12 minutes, green for about 10 – 15 minutes. . Check from time to time one bean with a fork if  is already good. Should be al’dente, means half hard.
3. When the beans are ready, pour water with them through a sieve, drain and cool with cold water. Put on the plate.
4. Mix both colors of beans.
5. Clean the tomatoes and cut them in half.
6. The pine nuts roast in a frying pan on a smallheat untill brownish color.
7. When the beans cool  add tomatoes and pine nuts, add the olive oil, juice from lemon and salt.


banana-oat pancakes


5 tbsp of oats
1 tbsp of chia seeds
glass of milk
1 big ripe banana
1 egg
2 spoons of gluten free flour
pinch of salt

1. Oats and chia put to small pot. Add milk so it will be 1 cm above oats, mix. You can cook it few minutes on small heat or leave it overnight for soften. Oats should absorbe the milk. If you cook – leave for cool.
2. Smash banana with the fork. Add banana to oat mix.
3. Add one egg and pinch of salt. Mix.
4. Add one spoon of flour, mix all together and just if necessary add another one.
5. Heat one spoon o oil on the pan on medium heat, use the spoon to form small pancakes in the pan. Fry on both sides.


avocado-egg cream

Avocados and eggs are extremely important in vegetarian diet, but healthy for each of us. Avocado contains valuable Oleic Acid, and eggs are the source of protein and calcium.


1 large ripe avocado
3 eggs (hard boiled)
small onion
salt, pepper
1 tbsp of oil

  1. Slice avokado on half, remove the pit. Take out avocado with tablespoon. Smash avokado with fork.
  2. Eggs chop on small pieces.
  3. Chop onion and frie on oil (with a bit od salt) untill soft.
  4. Mix all ingredients. You can leave it in such form or blend everything together untill smooth.

My serving options:
1. With grilled zucchini and rucola.
2. With cherry tomatoes, rucola and roasted sunflower seeds.


overnight oatmeal

It’s good to start the day with healthy and energetic meal. For me perfect combination for that is oatmeal with chia seeds, coconut milk and greek yogurt plus some fruits.


5 tbsp oats
1 tbsp chia seeds
2 tbsp greek yogurt
1/3 cup coconut milk
2 tsp of coconut drink (or just water)
1 tbsp honey

Recipe is very easy: just mix all together, leave it in the fridge overnight, take it out at morning, add some fruits and enjoy 🙂