pretty by the bay

Breakfast has always been my culinary Achilles’ heel. Ironically, I love to eat it, but my ability to cook it is completely subpar. I do okay with eggs, but sweet breakfasts are a source of heartache and shame. I’m a good baker. Shouldn’t French toast, waffles and pancakes come naturally to me?

Pancakes are particularly difficult because I never know when it’s time to flip them, and flipping itself yields a slew of creative curse words. As a result, my pancakes don’t always look pretty, but they taste good, thanks to an adapted version of this recipe. They’re lightly sweet and golden brown thanks to banana and brown sugar. They have a nice texture thanks to dried oats and a combination of white and whole wheat flour. I’m hardly a pancake expert, but I’m starting to hone my technique and hope to one day be known among my children’s friends as the awesome mom who makes killer pancakes. (Either that, or the awesome mom who makes killer pasta carbonara. Maybe my kids will hang with an advanced culinary crowd.)

Banana Oatmeal Pancakes

adapted from Food Network

makes 6 medium-sized pancakes

1/2 c old fashioned oats

1/4 c all purpose flour

1/4 c whole wheat pastry flour

1/4 c packed brown sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/3 c Greek yogurt

1/3 c milk

1 egg

1/2 tsp vanilla extract

1 large banana, mashed

2 tbsp butter, melted

Combine the dry ingredients in a medium bowl. In a separate, larger bowl, combine the yogurt, egg, milk and vanilla. Add the dry ingredients to the wet, stirring until just combined. Fold in the mashed banana and melted butter. Allow the mix to rest as you preheat a skillet or griddle to medium heat. Spray the pan with cooking spray and add the batter, 1/3 cup at a time. Cook for three to four minutes or until bubbles form on the surface of each cake, then flip and cook for an additional three to four minutes.