What happens when you binge watch Miranda Kerr videos on YouTube?
You order a meditation wand (albeit not as pretty as hers). You vow to do more yoga (hasn’t happened yet).
And Finn’s favorite pancakes become a staple in your home.
Pancakes had previously been a Sunday tradition, along with Meet The Press and a long nap. This recipe is perfect for that.
But for busy weekdays? Not so much.
These pancakes are everything I look for in a weekday meal – fast, healthy, and something Rho can feed himself. The peanut butter drizzle is my preferred addition, both for taste and for avoiding the sugar crash that usually comes with syrup.
Thanks, Miranda. I’m here for your pancakes and your incredible skincare range.
But I think I’ll pass on the ‘wear a dress and make a roast chicken for your husband.’ Mine will have to make do with my favorite pajamas and dinner I made from Purple Carrot.
But at least he has these pancakes…
- 1 banana
- 2 eggs
- 1/4 cup steel-cut oats
- Ghee or coconut oil
- 1 teaspoon cinnamon (optional)
- Peanut butter (optional)
- Combine banana, eggs, oats, and cinnamon in a high-speed blender.
- Blend on the highest setting until batter is slightly runny. Add milk if the batter is too thick.
- In a pan, melt ghee or coconut oil until pan is well-coated
- Pour a small amount (about 2 tablespoons) on the hot pan, about 3-4 times.
- Flip the pancakes once they start to bubble. You may need two spatulas to flip them (I use this one with a crepe spatula).
- While pancakes are cooking, heat up 1 tablespoon of peanut butter. I heat mine in a ramekin in the microwave, for about one minute.
- Neatly arrange pancakes on a plate, and drizzle peanut butter on top.