It’s really, really healthy in fact! Like, think superfood and free of all the things that usually top the list of no-nos ’cause these should cater to almost everyone. I feel like I’ve been posting way too many sweets recently and I need more balance. Does it seem like that to you? Maybe it’s more noticable to me because I was brainstorming so many different Easter treats this month trying to narrow it down before it was too late.
Speaking of that, why, oh, why couldn’t Easter have come in April this year and given me more time? Did it have to ruin my life! You see, I have this huge problem with decision-making. It’s like when you sit down to watch Netflix but spend the whole time browsing and never actually watch anything. You know what I’m talking about? Yeah, well that’s me when I have too many food and blog related ideas.
Also, I happen to be a save-the-best-for-last type of person. I’ll often have a really awesome idea that I don’t want to just waste on something unimportant so then I put it off and plan to do it later, but then I forget all about it until it’s too late. I clearly need to get some things organized, and usually this would be the perfect time of year to do some Spring cleaning……unless you wake up and realize your living in a hemisphere with opposite seasons and the days are getting shorter instead of longer.
It’s officially getting chilly in southern Chile and I’m feeling pretty cranky towards Fall this year. Like, I think I’m going to totally give it the (hehe) “cold shoulder”. I really could have used a few more months of heat but it never even got hot this summer, only a handful of days were even close. But that’s enough of me complaining about the weather (uggh, most boring subject ever, and yet it always ends up in my babbling).
Let’s talk about banana pancakes. They’re a huge staple in the frequented recipe department, or at least they are in my house. Liv told me she was craving them a few days ago and after thinking about it I realized that, not only has it been way too long since I posted a pancakes recipe, but I’ve NEVER shared one for banana pancakes! How is that even possible? They are such a go-to when we’ve got too many ripe nanners and I’m feeling unimaginative or just needing some serious comfort food. What have been doing with my life?
I mean, good grief, Jack Johnson even sings about banana pancakes! Okay, so he probably wasn’t thinking about vegan ones with chia seeds and oats involved, but still. you know that something is good when it makes you want to sing, right? I’ll have to put some classic banana pancakes on the list to share on another day, but these healthier ones seemed more relevant for today since I know some of us may still be trying to stick to their new year’s resolutions and it’s almost April.
A quick note on the recipe though, if you aren’t familiar with vegan baking you may have never used a flax or chia egg. It’s the simplest thing ever to just mix the flaxmeal or chia seeds with water and let it thicken but I find it works much better if you give them plenty of time to figure stuff out because vegan “eggs” are never really sure about their lives. Actually, I found that the best results with this recipe were when you mix part of the batter the night before and let it get really thick in the fridge overnight. It cuts the cook time in half. Of course, if you’re like me you may forget to think about these sort of things ahead of time, in which case you can just let the batter soak as long as possible and know that the pancakes will just take a little longer to cook.
Ingredients Instructions Notes If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.
If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.