The stress of second semester is really starting to kick in. I figuratively fall over the piles of books and papers for projects and homework and when the reality of high school starts to dawn on me, I want to crawl into a hole and hide.
I feel like I’m on the edge of a cliff, tottering and faltering, and hanging to the last strand keeping me upright.
At times like this, it’s really enjoyable to go into the kitchen and let all the stress fall off. Of course, I could just have a breakdown instead, but I’d prefer to keep my mental health intact, thank you very much.
So naturally, I made pancakes! Of course, you do have to stand there flipping them for a while, but when you’re finished, you get rewarded with a stack of fluffy, syrupy pancakes!
-Use gluten free oats if you want these gluten free.
-Don’t use animal milk if you want these vegan.
Grind the oats in a food processor until floury. Add in a ripe banana and blend until there are no banana lumps. Add in the rest of the ingredients.
Brush the pan with some butter and drop small spoonfuls onto the hot pan. Cook until the pancakes have bubbles on the top. Flip and cook until golden.
Serve with fruit, maple syrup, and/or powdered sugar.