For Sundays That Carry The Weight Of The Week On Their Shoulders
When your days end with a sweet paste of moistened powdered sugar packed into your cuticles and splotchy stains of pastel food coloring inching up your forearms, sweets are usually the last things you crave. When dusty flour finds its way into places you could have sworn had been covered with layers of clothing and chocolate is discovered behind your ear in the bath, five days in a row, your weekends are usually spent avoiding a kitchen, at all costs. Particularly the sweeter side of a kitchen.
Well, I can tell you that whipped cream flecked my forehead for a good hour on Monday, rainbow sprinkles found their way into my shoes on Tuesday, I accidentally sat in frosting on Wednesday, Thursday, cake batter splotched my jeans and on Friday buttercream, in every shade of the rainbow, cloyed my palate as a result of too much quality control.
And while Saturday was decidedly savory, today, on the seventh day of a very sweet week (one of many sweet weeks spent in the world of deserts meant to surprise and delight as many millions as possible) I found myself craving the sweeter offerings of brunch fare. Pancakes, to be precise.
But, honestly, I couldn't bring myself to pour yet another measure of sugar into a bowl, or to sift bleached, stark white flour into a milky batter. Not after a full week of it. This morning, I needed naturally sweet. I needed sweet that would tint my glasses rose, to match my still-stained, candied fingertips.
Now, I've made two-ingredient banana pancakes before (look 'em up - so good!), but today I wanted something with a little more substance. A pancake that was light and fluffy, but packed full of protein and flavor. I mean, if you're opting for pancakes over eggs, you need to kick 'em up a notch.
These babies are healthy, delicious and they'll keep you going, even when all you want to do is bury yourself in the generic cushions of your IKEA couch and binge watch every happy ending Netflix has to offer. (You can still do that - no judgement - just fill up on these first.)
Mash your bananas to the consistency of baby food, then whisk in the eggs and coconut milk until well combined.
Add the almond flour, rice flour and baking powder and whisk until incorporated. Finally stir in the extracts and salt.
Grease a pan set over low-medium heat with coconut oil (or butter) and spoon about 2 tablespoonfuls of batter per pancake, onto the pan.
Since these are gluten-free and have a lot of moisture from the bananas in them, they will take a little longer to cook, so keep the heat relatively low and cook them for about 2 minutes per side, until golden. Just like regular pancakes, they are ready to flip when little air bubbles pop on the surface.
I heated up some wild blueberries with a little honey in a pan and poured them over-top.
After a week that had me willingly take a needle full of vitamins to the gluteous medius and a bath (or two) in sugar-syrupy water, these pancakes still hit a spot I didn't know I'd want to hit again, any time soon. Bananas, right?