Today is a busy day! My first semester of teaching at the University of The Bahamas begins tomorrow, and there are a few things I’d like to take a look at and/or wrap up before the morning. I also want to work on my new project, and my mum has asked me for some help with a paper she’s writing. I’m going to go to church, and because my aunt’s birthday was on Friday I definitely don’t want to miss our Sunday family lunch. How will I fit it all in? (Not to mention this post.)
In spite of all that, my day always starts with breakfast. It’s Sunday, so I didn’t want to have a typical weekday meal. There were two overripe bananas chilling in our fruit basket and I thought hey, pancakes! This recipe is very quick, and delicious, and happens to be gluten-free in case you have an intolerance. It’s become my new go-to!
– 1/2 cup rolled oats
– 1/2 tsp baking powder
– 1/2 tsp cinnamon
– pinch of salt
– 2 overripe bananas, peeled and broken into halves or quarters
– 2 eggs
– 1 tsp vanilla extract
1. Pulse oats in the blender until they form a powder.
2. Add the rest of the ingredients to the blender and mix until smooth.
3. Let the mixture rest for 10 – 20 minutes until it thickens. (I almost skipped this step this morning because the batter seemed thick enough, but I decided to use the time to check my email and plan my day.)
4. Use a 1/4 cup measure to scoop the batter onto a hot pan. Once you see a few bubbles forming on the surface, flip and cook the second side for 2-3 minutes, until brown.
This recipe makes between 7 and 8 pancakes, which is 2 servings for me. I ended up having to make a small batch of regular pancakes for my uncle, and for those I used 1/2 an egg. I scrambled the other half (the white) to eat with my pancakes. They taste really scrumptious, and now I don’t have to worry about breakfast in the morning! I’m grateful to Alida from Simply Delicious for the original recipe, which I adapted slightly. I hope you give them a try. 🙂