Three Ingredient Banana Pancakes, Two Ways
When I was in the first grade, my father would wake me up for school every morning by slamming open my bedroom door and whipping open the blinds. There wasn’t a moment to transition into lucidity or ask what the weather was before he was barging into my brother’s room, which was next to mine, waking him with the same sense of urgency. And yet, when I would convene downstairs with my two siblings, there would be three plates, each with a small pile of blueberry “Mickey Mouse” pancakes, set out one for each of us. It was this stark dichotomy of discipline and compassion which seemed to transcend all aspects of my home life, and to which I became quickly accustomed.
In college, my days start with an abruptness reminiscent of those early mornings when I was a kid. My alarm rings at an inconvenient hour and wakes me up from a slumber which it seems I was just settling into. While time seems to move at a faster pace now, and I am left to my own devices for breakfast, I think feeding the body and feeding the soul are the pinnacle displays of self compassion.
Self compassion is an integral part of any wellness routine, and is predicated on being understanding and nurturing to yourself in moments when you feel insufficient or overwhelmed. I am easily overwhelmed in the mornings by the prospect of a long day, or the to-do list which seems only to get longer. Yet self-compassion practices can be easily integrated into any daily routine. Although I still love a short stack of blueberry pancakes, my routine now seems unequipped to allow it from becoming a regular indulgence, be it I am short on time, focusing on healthy eating, or trying to save money. So I have gotten creative in trying to recreate the sweet breakfast treat that I love!
These 3 ingredients vegan pancakes are the perfect substitute when you want a sweet and easy start to your morning, without the labor or the heaviness of buttermilk pancakes. They are inexpensive, calling upon only the most basic of pantry ingredients and take only minutes to make! You can add blueberries or top with almond butter and honey—a personal favorite!! The combinations are endless, which makes these the perfect alternative to a childhood favorite.
vegan
Ingredients
1 banana
1/3 cup gluten free oats (I use Quaker GF Quick Oats but any oats will work!)
1/2-1 tsp cinnamon
Blueberries, vegan chocolate chips, walnuts, hemp hearts, nutmeg (Optional)
Directions
Prepare a small pan on the stove by heating coconut oil over medium heat.
In a small bowl, smash one banana using a fork by scraping the banana against the side of the bowl. Add the oats and cinnamon and stir until thoroughly combined.
Portion out three small pancakes and cook over medium heat. Flip pancakes when the bottom and edges begin to brown, about 3-5 minutes. Cook evenly on both sides.
Top with any of the following: almond butter, fresh fruit, maple syrup, coconut flakes, caramelized stone fruit*, cinnamon, dried fruit.
Enjoy!
gluten free
Ingredients
1 banana
1 egg
1/2-1 tsp cinnamon
Blueberries, vegan chocolate chips, walnuts, hemp hearts, nutmeg (Optional)
Directions
Prepare a small pan on the stove by heating coconut oil over medium heat.
In a small bowl, mash well one banana using a fork by scraping the banana against the side of the bowl. Add in the egg and beat until well combined. Add in the cinnamon and mix.
Portion out three small pancakes and cook over medium heat. Flip pancakes when the bottom and edges begin to brown, about 3-5 minutes. Cook evenly on both sides.
*Caramelized Stone Fruit:
I love topping my pancakes with fresh or caramelized fruit for added sweetness! In the same pan you used to cook your pancakes, add an additional teaspoon of coconut oil and one stone fruit (i.e; peach, nectarine, plum) chopped into small cubes. Add one tablespoon of 100% pure maple syrup and a dash of cinnamon, cook over medium heat until the syrup starts to bubble and thicken. Serve warm over pancakes.