My husband and I both look forward to Sundays. Him, for the Sunday New York Times and me, for my pancake breakfast.
Sundays are for leisure – you trade your quick weekday breakfasts for an elaborate pancake treat, settle down with a cup (or three) of coffee and a copy of the latest paper and take your time to enjoy.
Well, that was our previous life. Now, with an 8 month old at home, gone are the days of leisurely pancake Sunday breakfasts. Instead, breakfast is usually eaten in about 5 minutes and a cup of coffee is thrown back to the tune of “the wheels on the bus.”
But do not fret, I have found a solution that has enabled me to continue my Sunday pancake tradition – and now you too can enjoy a delicious pancake breakfast even on the busiest of weekday mornings.
All it takes is 5 simple ingredients that I bet you have at home right now. And the best part is you can cook up one single serve pancake just for you – which works out great in our household where the hubby is a strictly cereal for breakfast kinda guy. One bowl, one skillet, one pancake, AND easy clean up. My perfect Sunday morning pancake solution.
Oats, egg whites, banana, cinnamon, and baking soda – these simple ingredients combine to create a hearty pancake for one. I love topping my cake with a dollop of Greek yogurt, peanut butter, and some fresh berries – a delicious and very filling combo.
These pancakes get their sweetness from the mashed banana – no added sugar needed! But of course if you like things on the sweeter side, a drizzle of maple syrup is always a delicious pancake addition.
Despite our new Sunday morning routine, I have found a way to still enjoy my pancake tradition. Unfortunately, I can’t say the same for my husband – his past editions of the Sunday times are starting to pile high!
Single Serving Banana Oatmeal Pancake
Adapted from Kath Eats
- 1/4 cup rolled oats
- 1/2 banana (mashed)
- 1/4 cup egg whites (from the carton) (If using real egg whites, about 2-3 eggs)
- 1/2 Tsp baking powder
- 1/2 Tsp cinnamon
- Greek yogurt, peanut butter, fruit for topping
These single serve pancakes come together in 10 minutes and are even delicious cold - so perfect for eating on the road too! Canned pumpkin makes a good substitute for banana - I would use about 2 -3 tbsp worth.
||Combine all ingredients in a small bowl and place in the fridge for at least 15 minutes or overnight. |
||Preheat a non stick skillet over medium heat and spray with cooking spray. Scoop mixture into pan and flatten into one large disc. |
||Cook for about 5 minutes, or until the bottom easily releases from the pan and you can flip your pancake. Cook about another 5 minutes on the other side, or until browned. Remove to a plate and eat with the toppings of your choice. (Greek yogurt, peanut butter, and strawberries are my personal favourites!) |