You know those productive weekend mornings. The ones when you wake up with the sunrise, burn major calories on a nice long run, tug weeds out of that patch in the garden, venture inside and paint that trim piece you’ve been meaning to get to… Yeah, I didn’t have one of those.
I had all the right intentions. My mental list was sorted and highlighted to include such activities as go for a run with the dogs, paint a second coat of Colonial Cobblestone in the bedroom, and put the mop to good use in the kitchen. It just didn’t work out that way.
I could pretend I was sick. I might tell you I was up late working away on recipe research. I could even say that we had a rockin’ Saturday night and partied late into the early morning hours. It would all be lies.
The truth isn’t complicated. It’s simply this: we bought new curtains. Crisp, thick, white curtains for the master bedroom that transform harsh morning sunlight into a dreamy haze, effectively fooling my sleepy eyes into believing it might be around 8am when it’s actually closer to 10. I’m not entirely blameless. I heard the dogs rustling around in the hallway wanting to start their routine and chose to rollover once more. It felt so good.
One of my favorite late morning experiments involves mixing & matching pancake ingredients. I often start by picking a fruit. Now don’t get me wrong here, veggies have potential too. Broccoli Bean Flapjacks? Hmm. Maybe another time. Bananas are so easy to incorporate into morning mainstays. Stir ‘em in yogurt, top off your oatmeal, blend in a smoothie…you know where this is headed.
Bananas are full of goodies like vitamin B6, vitamin C, fiber, antioxidants and potassium.
Ever hang out at the finish line of a (half) marathon race and notice how every sweat-caked runner is mowing down on bananas? Believe it. Potassium is an important component of cell and body fluids. It’s great for muscle recovery. Even when you’re recovering from simply intending to run.
Banana Walnut Pancakes
Combine flour, nutmeg and cinnamon in a medium bowl and give it a little stir. Add milk, oil and egg, then mix until combined. Drop in your bananas and walnuts and stir just enough to distribute them evenly throughout the batter.
Let the batter rest while you heat the skillet (or griddle…lucky you!) to medium heat. Lightly grease with a tablespoon of butter or oil.
Pour about two big tablespoons size of batter into the hot pan. Cook until goldeny-brown on one side. Hint: the batter will bubble as it cooks, so once you see the bubbles slowing it’s time to flip. Cook the other side until deliciously golden.
Top with your favorite syrup and enjoy!