Not a glamorous weekend here and I confess I’m glad tomorrow is Monday! I’m not so proud of my Sunday. It got ruined by completely dementing, time consuming and tedious 4th grade Science Fair Project. But it started good! It actually started GREAT with this super tasty, healthy and easy to make pancakes.
After that it was all down hill. In&Out for lunch, pizza and wine for dinner, and a whole lot of science.
Since I can’t erase this Sunday from my existence I’ll hang on to the magic of those 40 something minutes of pure glory that happened this morning as I made and ate this yummy pancakes.
EASY OATS BANANA BREAD PANCAKES
(inspired by Mynewroots.org)
- 1/3 cup walnuts
- 3/4 cup rolled oats
- 1 tsp. baking soda
- ½ tsp of salt
- 1 ripe banana or 1 frozen banana
- 1 tsp. vanilla extract
- 1 tsp. canola oil or olive oil
- 1 egg white
- 2/3 cup of milk or almond milk (I used unsweetened almond milk for this batch)
In a food processor or blender, pulse oats until it turns into a somewhat chunky flour. Add all the other ingredients EXCEPT for the walnuts. Blend to combine. Add walnuts to the mix and PULSE a couple of times until walnuts are incorporated. Take a look at the mix and if you still see big walnuts chunks pulse a couple of more times.
Heat a little canola oil (or Pam, coconut oil, butter) in a skillet and drop in the desired amount of batter. I cooked this pancakes thin and small, so I dropped just a little bit of batter at a time. Cook them slightly longer than you’ll cook regular pancakes (it’s preferable if you cooked in lower/medium heat allowing more time to cook them, specially if you are making them in a large size.)
Serve with honey (that’s how I ate mine), maple syrup, fresh fruit slices, yogurt, chopped walnuts, and anything you think it’s a good match.
Here is to a happier & healthier week ahead!