FoodFash

Adventure Begins in the Kitchen

Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.

Overnight Oats

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I’ve wanted to try overnight oats for quite some time now, but there was always a but.  But, I only have Irish oats on hand.  But, I really like my rushed breakfast of soy yogurt and ground flax.  But, when I actually have time to make breakfast, I want something eggy with avocado.

But there was no room for buts last night when I realized I forgot to purchase my weekly stash of soy yogurt.  And the odds of me waking up early on a Monday morning to make eggy goodness?  Slim to none, my friend.

I went straight to Oh She Glows for a simple, vegan-friendly recipe.

The only modification I made was using flax seeds instead of chia seeds.

I mashed, mixed, and stashed in the fridge.

All I could think about during my Monday morning meeting was digging into my breakfast experiment.  It was so worth the wait!

Consider me an official passenger on the overnight oats train!