I don't like cooking for one.
First, from a practicality point of view, it's sometimes difficult to halve or quarter a recipe. I could just make it and save the other portion for a later meal, you may say, but no. My problem is that I eat everything in sight, so that's a very difficult thing for me to do.
Second, it's lonely. The whole concept of Happy Belly is that I like making other bellies happy. I don't even like making my own belly happy that much. I mean I don't mind. I like fine food, but I'm not fussed. I'll eat pretty much anything because I hate wasting food. I may not enjoy everything, but I'll eat everything. I just want to cook for other people and make them happy.
This is a recipe for two, but I managed to wrap one half in cling film and put it in the fridge - well, it's only because I was in a hurry. But very delicious - saffron and vanilla. I've made soaked oatmeal saffron pancakes before, but these are a bit different. The vanilla extract's actually homemade as well - a how-to post will be up soon :)
1 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
a pinch of saffron
1 cup almond milk
1/2 tsp vanilla extract
1 tbsp agave nectar
1 1/2 tbsp vegetable oil
Mix the dry ingredients together, except for the saffron. Put the saffron in a bowl with 1 tbsp of boiling water and mix until water's colored. Put that along with all the wet ingredients into the dry ingredients and mix until just combined.
Heat a non stick pan over medium high heat and fry the pancakes in batches, about a minute or two each side. You'll know to flip when the edges are set and you've got bubbles on the surface.