I don't care what anyone says about brunch. I love it and how it makes me feel. Sorry I'm not sorry.
Whether you're rolling out of bed in last night's makeup to go wait on line for bottomless cocktails and some version of a Benedict,
OR, you've already been to the gym and had breakfast and ran errands AND just want to have breakfast-y food again, there's no wrong way to EMBRACE THE BRUNCH!
Pancakes are usually served stacked and can leave you feeling way too full after only one. Where's the fun in that!? I want to have my pancakes, and eat them too! Here's a protein-and-fiber packed pancake that won't leave you feeling more hungover.
Here's what you'll need to make 12 medium-sized pancakes (18-20 small pancakes):
- 2 large very ripe bananas, mashed
- 3 eggs
- 1 cup old-fashioned oats, uncooked
- 1/4 cup almond milk (or milk of your choice)
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp cinnamon
In a large mixing bowl, mash bananas with a fork until smooth. Add in eggs and whisk until combined. Add in oats, milk, vanilla, salt, and cinnamon, and mix until thoroughly combined.
Heat griddle on low-medium heat. Spray with cooking oil or add 1 TBS Earth Balance and spread evenly on pan. You'll know it's hot enough when you sprinkle water on the griddle and it sizzles and steams!
Spoon the pancake mixture onto the griddle to make pancakes of desired size. Let cook for 2-3 minutes on one side or until the edges begin bubbling, then flip and cook for another 2-3 minutes on the other side. The pancakes are done when they are no longer liquid in the center.
Your first batch may take longer than the following batches, since the pan may still be heating up. I was always told growing up that the second batch is better than the first.
Serve immediately with Vermont Maple Syrup.
Having brunch at a restaurant can be fun, but staying home and cooking in your pajamas/gym clothes is a real treat.