Pancakes are a lot of things for me. It’s funny, thinking about how a food can hold so much meaning in my life. Pancakes have been a staple in my home for as long as I can remember.
I think a lot of families have foods like that. I mean, in the OC it was bagels and schmear, in Gossip Girl it was always waffles at the Humphrey’s, and at my house, it was always pancakes.
When I was a little girl, my mom would fix me Silver Dollar Pancakes. They were tiny, nutrient packed morsels of goodness. On special occasions, she would put them into a teddy bear cookie cutter, and if you got really lucky she would even put chocolate chips or blueberries to make buttons eyes, and noses.
I carried this “pancake tradition” all the way to Auburn, Alabama and some of my fondest memories are waking up on Saturday mornings (maybe it was more like the afternoon) and mixing up huge batches of banana pancakes while my roommates would sleepily wander down to the kitchen. Ok, let’s be honest, half of our dinners in college consisted of banana pancakes. Hey, they were cheap, OK!
This morning I woke up and the only thing I could think to do to celebrate this beautiful thing we call life was to make pancakes (and strong coffee). This is a recipe that I altered along the way of making it and, if I do say so myself, it kicks some major pancake butt.
Not only is it flavorful, but combined with the maple walnut topping, it packs a protein punch. I make it in my Magic Bullet, but if you don’t have one of those you can make it in a blender or food processor.
Heat your skillet on medium-low, and in the meantime dump all of your pancake ingredients into the Magic Bullet/blender. Allow the ingredients to mix for about 30 seconds, or until blended. Coat your skillet with coconut oil and pour your pancakes onto the hot surface. Flip them when the edges start to bubble and look dry.
In a separate bowl add Greek yogurt, chopped walnuts, and maple syrup. If you like a sweeter topping, add more maple syrup, but this suited me just fine! Top your warm pancakes with the yogurt mixture and do your happy dance.
- For the Pancakes:
- 1 Banana
- 1/2 cup of oats-sub gluten free oats for a GF version
- 2 eggs
- 1/4 cup of Greek Yogurt
- 1 tsp of vanilla
- 1/2 tsp of cinnamon
- 1/2 tsp of baking powder
- For the Topping:
- Greek Yogurt
- Maple Syrup
- Heat skillet or nonstick pan over medium-medium low.
- Place all pancake ingredients into your blender.
- Blend well.
- Heat coconut oil on pan.
- Scoop batter up with a 1/4 measuring cup – fill almost to the top.
- Pour batter <g class=”gr_ gr_73 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”73″ data-gr-id=”73″>onto</g> the heated pan.
- When the pancakes start to bubble and the edge looks dry, flip the pancake.
- Cook for an additional 1-2 minutes.
- Mix together topping ingredients, plop the yogurt on the cooked pancakes, enjoy!