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Fluffy Banana Pancakes with Strawberry Compote

I love mornings. I am definitely one of those people who wakes up an hour early so that I can have a coffee by myself before everyone else wakes up. And I love mornings that start with a cooked breakfast, especially pancakes. But pancakes aren't always the healthiest option, and oftentimes leave you feeling overfed and full of sugar. These are a lighter, healthier option with no refined sugar while not scrimping on flavour. I have tweaked a few things in this  recipe in the BBC summer diet plan  to create this recipe, and I think it is better for the edits (although the added honey does add a few calories). Banana Pancakes with Strawberry Compote Serves 2-3 Time: 20 minutes 20 strawberries 2 TBSP water 4 tsp honey 2 smashed bananas 60g plain flour 1/2 tsp bicarbonate of soda 2 eggs 50ml milk Take the tops off the strawberries and cut them in quarters. Place the strawberries, water, and 3 tsp of the honey in a small saucepan. Smash the strawberries a little and b
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The BEST Chocolate Chip Cookie Recipe


Sometimes you just need something simple to satiate those sweet cravings, and these chocolate chip cookies will hit the spot! They are chewy, moist, and a little crunchy around the edges--my perfect cookie.

The cornstarch in them and baking powder helps to keep moisture in the middle, and refrigerating them before you bake means they don't flatten out and turn into hard biscuits. Just be sure to use regular chocolate from the chocolate aisle rather than baking chocolate--the taste is sooo much better!

Chocolate Chip Cookies
Prep time: 10 minutes (although you have to let them chill for one hours if you don't want them to flatten)
Bake time: 8-10 minutes

150g unsalted butter, room temperature
80g light moscavado/light brown sugar
80g granulated sugar
1 large egg
2 tsp vanilla extract
225g plain flour
2 TBSP cornstarch
1 tsp baking powder
1/2 tsp salt
200g chocolate chips or chunks (alternatively, you can chop a bar of chocolate)

Cream the butter and sugar together for 3-5 minutes until it is light and fluffy. Make sure to scrape the bowl down often. Add the egg and vanilla and beat until combined and smooth.

In a separate bowl, sift the flour, cornstarch, baking powder, and salt. Add to the wet ingredients and store with a wooden spoon. Add the chocolate and stir.

Cover with cling film, and refrigerate for one hour. Preheat the oven to 180ºC. Line a baking sheet with parchment paper. Take the dough out of the fridge and roll into balls the size of walnuts--about 1-1 1/2 inches. Place two inches apart on the baking sheet. Bake for 8-10 minutes, turning after 6. The cookies should be lightly brown on top and golden around the edges.

Cool on the baking sheet for 5 minutes, then finish cooling on a wire wrack.
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