Nothing says the weekend quite like pancakes. I happened to have an abundance of super ripe bananas this past weekend and decided to up my game and make some Banana Bread Pancakes complete with some toasted walnuts and pure maple syrup. It was quite the hit, I must say. The natural sweetness of the bananas, the crunch from the nuts and the slightly crispy edges of the pancakes were all just so good. Very banana bread-y. 😉
When I was growing up, my Mom was big into cooked breakfasts. I remember thinking we were so weird as a family because most of my friends were having cereal and here we were with complete hot egg breakfasts every morning. Well, not every morning. My Mom was a type “A” personality and we were a particularly scheduled brood of kids. We had seven different breakfasts a week. All on the same day. For instance Sunday was a massive pot of scrambled eggs and buttered toast made from homemade bread. Friday was sliced cheese and garden tomatoes, hot from the broiler. We had pancakes on Saturdays. The weekend, right? We had to really brush our teeth well on pancake day. The sugar in the syrup will rot your teeth, is what my Mom would say.
My point for this trip down memory lane is to evidence just how much home cooked meals can influence your history. Family time around your table, if it’s in the morning when you are gearing up for school or work, or if it’s unwinding from your day, it should be priority.
I recently read an article about feeling stress or worry when eating can affect your digestion. Makes sense, right? If your stomach is clenched and tense, how can it do it’s regular job of processing your food properly through your system? Encourage relaxed meal times. Try not to dwell on a crappy day at work or something else that doesn’t deserve your headspace.
You know what else works? Yummy Banana Bread Pancakes that are so darned tasty your forget everything around you. Succumb to the pancakes, my friends. Just remember to brush your teeth after. 🙂
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- In a medium sized bowl, whisk together the flour, coconut sugar, baking soda & powder, cinnamon and sea salt. Set aside
- In another medium bowl beat your egg with a fork, then mash in the banana until mostly lump free. Stir in the coconut oil, milk and vanilla
- Pour the banana mixture into the flour mixture and stir until just combined. Try not to overmix your pancake batter. Fold in the walnuts, if using
- Heat your skillet over medium low and lightly spray (I use a coconut oil butter ghee spray)
- Spoon batter onto warmed skillet ( 2-3 tbsp. sized ) and cook for 2-3 minutes, flip and cook for another 1-2 minutes
- Enjoy warm with pure maple syrup and extra chopped nuts