I love breakfast. I love breakfast probably as much as Ron Swanson (Parks and Rec fans out there know what I mean??)
I wake up and this goes through my head almost every morning:
Seriously guys. Breakfast is awesome. Anyone out there who voluntarily skips breakfast is just south of crazy (is that even a real expression?)
The other day I realized I had ingredients in my possession that I could use to make pancakes! Since I believe breakfast is supposed to be delicious and filling (**cough** nutritious), these pancakes were destined to be filled with protein and healthy fats.
I turned to my friend Google for a good recipe and I found one on a website called “Kath Eats Real Food.” Kath is an RD who lives in Charlottesville, Virginia which is just down the road a bit from where my parents live. Anyways, it’s a good recipe and her site is full of good resources and recipes, especially if you like oatmeal.
Here’s what you’ll need:
- 1/3 cup quick-cooking oatmeal (rolled oats are fine too but the texture will be different)
- 2 eggs (if you want fewer calories and less protein, sub 1/3 cup egg whites)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Cinnamon to taste
- A banana
Behold! All the ingredients (sans butter) ready to go!
Start with a 1/3 cup oats. Like I said before, I like my breakfast to be hearty and thus eliminate the need for a pre-lunch snack.
I use two whole eggs instead of one for two reasons. I like protein because it has that staying power. I don’t like to separate the yolks from the whites. When I’m back in the land of options, I’ll try this recipe again with just egg whites and see how it turns out.
Eggs + oatmeal = beautiful
Since I don’t have a 1/2 tsp, I just filled the 1 tsp halfway which seemed to work pretty well.
The imported artificial vanilla extract is expensive enough as it is. As you can see, I’m not super particular about the quality of ingredients at this stage in my cooking career.
We’re making progress!
Be generous with the cinnamon. It really makes the pancakes smell amazing as they cook.
This is where things get complicated. Slice the banana in half. Slice that half into pieces. There’s not really a wrong way to do this.
Banana pieces all ready to be mashed!
Add the banana pieces to your assembled ingredients. Just throw them in there!
I only have access to the finest of tools here in the kitchen at the BSC guesthouse–my mashing instrument is indeed a fork.
Feel free to add more cinnamon.
This is my kangaroo butter since it’s imported from Australia and has a kangaroo on it.
Put a couple dabs of it on the pan with the burner on medium-low. If you prefer, you can use non-stick cooking spray but I can’t find that here in Thailand.
Now you’re all set to add your pancake batter to the pan!
My, what a big pancake!
See those banana chunks in there? You can only be so thorough with a fork as your mashing instrument. Allow bubbles to form in the center of your pancake.
Once you see those bubbles, your pancake is ready to flip! Be careful that you wait long enough though or else you’ll experience severe pancake regret.
Give it another couple of minutes on the stove and then serve on a plate. Slice up the other half of the banana and place on top of the pancake. Drizzle lightly with syrup.
Add some walnuts on top for some healthy fats!
Now you can admire your handiwork.
Enjoy with a tall glass of iced coffee.