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There is something relaxing about brunch, and Kyle really likes pancakes, so I made pancakes both days this weekend. Saturday was coconut banana pancakes and Sunday was zucchini onion oatmeal pancakes.
I don’t measure when I cook because I like adventure, but here is a recipe for the coconut banana pancakes with approximated measurements. Yields plenty of pancakes for four hungry boots.
2 mashed bananas
1 can coconut milk
A bunch of rolled oats, maybe a cup and a half
1 cup ish of water
Stir and let sit for 15 minutes
Add 2 eggs
2 tbs oil
A bit of cinnamon
2 tsp salt
1 cup whole wheat flour
1.5 tsp baking powder
Stir together and add any additional flour to bring the batter to proper hot ale consistency.
It’s important to let the rolled oats soak. Usually people mix the baking powder into the dry ingredients separately before mixing in the wet ingredients to prevent getting a clump.
Next weekend we are going to make
sourdough pancakes. I’m looking forward to it already.