Our saturday morning pancakes.
On Saturday mornings, our home becomes a haven of simple magic. The sun peeks in, and the smell of pancakes and coffee fills the air. We take our time flipping pancakes, the kitchen alive with the sizzle of batter hitting the griddle. With steaming mugs in hand, we sit across from each other, chatting about dreams and soaking in the sunlight. Our dog cozies up, content in our shared calm. The world outside fades away.
These slow Saturdays bring balance and calm, filled not just with pancakes and coffee but with the simple joy of being present with each other.\
Recipe for our saturday morning pancakes:
Ingredients:
2 medium ripe bananas (plenty of brown spots)
2 eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
1½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Coconut oil for cooking
Instructions:
Combine all ingredients in a blender, blending on high until smooth (about 30 seconds to 1 minute). Allow the batter to sit while preheating your pan.
Lightly grease a griddle with coconut oil, over medium heat. Pour 1/3 cup of batter onto the griddle for each pancake, cooking for 2-4 minutes until the pancakes slightly puff up, and bubbles form along the edges.
Flip the pancakes and cook until golden brown on the underside. Adjust the heat if needed to prevent browning too quickly.
Wipe the skillet clean and repeat with more oil and remaining batter. This recipe yields 9 pancakes, serving 3 with 3 pancakes each. Enjoy your guilt-free and delicious breakfast!
