A few overripe bananas alone in the centre of a large ornate bowl.
Hungry bellies await breakfast.
A yawn escapes while the countertop is set with a metal bowl, a whisk, and measuring cups.
The bananas are peeled, then mashed.
Milk is poured, with juice of half a lemon squeezed to replace buttermilk.
Coconut oil melts in the skillet.
The dry and wet ingredients intermingle in a large bowl.
A handful of chocolate chips tossed into the mix. Why not?
Coconut oil sizzles as batter is poured onto the hot surface.
The routine is tranquil, meditative.
The kettle emits a gentle whistle as the water inside boils.
Tea. Pancakes. Coffee. Maple syrup.
Simple, like Sunday morning.
In the interest of saving time amid a busy weekday routine, we celebrated Fat Tuesday a couple of days early. In truth, Sunday morning pancakes are a tradition chez nous. Here is our favourite banana and chocolate chip pancake recipe:
2 medium-size very ripe bananas, peeled and mashed
1 cup buttermilk (or a cup of milk with lemon juice squeezed into it)
1 tbsp coconut sugar or white sugar
1/3 cup coconut oil or butter, melted
1 cup all-purpose flour
2 tsp baking powder
pinch of salt
handful of chocolate chips
additional coconut oil for frying
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
In a separate bowl, whisk the egg, bananas, buttermilk, sugar, and oil.
Pour the wet ingredients into the dry ingredients and fold the batter showly. Add the chocolate chips and stir gently.
Fry 2-3 minutes per side on a skillet lightly greased with coconut oil or butter. Serve with maple syrup and/or other favourites.
Place share a favourite pancake recipe in the comments below.