Homemade Pita Chips
The most delectable, crispy, crunchy, satisfying chips you will ever eat!  You will never want to buy store bought again. They are not only delicious but super easy to make with very few ingredients and very little prep work.  You can make them for a party with my Dreamy Creamy Hummus recipe or just make a batch to snack on whenever you are in the mood. Bake some up today and try not to eat them all.  Remember, sharing is caring :)

Main Ingredients:
1 Package of thin pita bread (Thin pita makes for crispier chips)
Extra Virgin Olive Oil

Spices:
Himalayan Pink Salt
Cracked Black Pepper
Granulated Garlic
Dried Parsley

Steps:
1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper.
3. Cut the pita into triangles/wedges.  I use a sharp knife but you can use a pizza cutter for this too. 
4. Spread the pita triangles on the sheet in a single layer - it's ok if they overlap a little, just like in the picture.  If you need a second sheet that's fine.
5. Drizzle all of the pita triangles lightly with the extra virgin olive oil.
6. Sprinkle on Salt and Pepper to taste.
7. Spring on Granulated Garlic and Parsley to you desired taste.
8. Bake for 10 minutes. Check on them. Bake for another 2 minutes and check on them.  They should be crisp and golden. 
9. If not done after 12 minutes continue baking and just keep checking every two minutes until they have reached the perfect doneness.  Stay near the stove they bake quickly and can burn:)
10. Ta-da! Homemade Pita Chips.

Fluffy Banana Pancakes
These are a healthy family favorite.  When the weekend comes I love to whip up this big batch of pancakes.  Kids and adults alike love them.  They are fluffy and golden but quite filling. 
If you are having visitors for the weekend or a holiday you can prep all the dry ingredients into a big glass jar and then the morning of just combine with the wet ingredients in a big bowl.  So easy!
I also recommend wrapping leftover pancakes individually and refrigerating for delicious breakfasts all week long.  This recipe makes about 16 four inch pancakes.  (Give or take a couple, I've never really counted, it makes a lot :)
We love to top ours with fresh berries, sliced bananas, walnuts and maple syrup.  Put on the coffee or tea and enjoy a slow, sweet morning!

Dry Ingredients:
I cup whole wheat flour
1 cup white spelt flour
1 1/2 tbsp. baking powder
1/2 tsp. pink salt
1/2 tsp. cinnamon
Pinch of nutmeg
2 tsp. of sugar

Wet Ingredients:
2 overripe smashed bananas
2 tsp. vanilla
2 tbsp. melted coconut oil
1 cup plant milk (oat)
1/2 cup to 3/4 cup of water

Steps:
1. Whisk all dry ingredients in one bowl.
2. Put a little butter or coconut oil in a skillet and heat it.
3. Whisk wet ingredients and combine with dry ingredients.  Batter should be thick and may have some lumps, don't overmix it. (See first picture.)
4. Use a big spoon or ladle to pour pancake batter into skillet, about 4 inches wide.  (See second picture.)
5. When edges appear dry and bubbles are popping, flip them.
6. Place all pancakes on a platter and serve with fresh berries, sliced bananas, walnuts and pure maple syrup.
7. Enjoy a leisurely breakfast!