Every Day Pancakes

It's 7 am, but it feels like 5, and I am standing barefoot, in my blueberry stained robe, sipping stumptown's legendary "hair bender", unable to keep up with the buzzing beneath my feet and the steaming, just beneath my nose. The girls have already devoured their first pancake, before I can flip the second. My groggy brain, embellished with haphazard bed head wants nothing more than a moment of peace to register and acknowledge, it's morning, (again) there is light, (again)...and this is good. Again. I am so grateful there is an again! Sticky little fingers wait eagerly (impatiently) and passionately (loudly) and I recite and remember, sometimes rehearse, that this right here, it IS my peace. It is just doesn't look or sound like what I once searched and strived for. It's unconventional, and runs marathons through the night, but still, it's peace, and deep in my bones I feel it, again.

After a little more coffee I feel engaged enough to celebrate Bunny Foo Foo's 2nd Birthday, (for the second time this week.) In honor of his (sometimes her), special day, we let the pancakes stack high, adorn them with a special candle, and whole heartedly sing an off key rendition of "Happy Birthday!"  I sit back smitten, proud to be theirs, proud they are mine, messy as ever, but content as can be. This is our morning. These are our every day pancakes.

These pancakes aren't glamorous but they are our morning ritual, and can make our every day feel like the weekend, while keeping the integrity and in expense of a hearty cup of oatmeal. This recipe usually serves 3-4 people.

Oatmeal Banana Pancakes

1 cup oats, pulsed into flour

1/2 tsp. baking soda

1/4 tsp. sea salt

1/4 tsp. cinnamon

2 medium bananas

2 eggs

2 tbsp. coconut oil, melted

1 tbsp. apple cider vinegar

1 tsp. vanilla


Pulse oats in a good processor until it resembles a course flour. Remove from the processor, pour in bowl with baking soda and salt, mix and set aside.  Put bananas in the food processor and blend until smooth. Add eggs, oil and vanilla. Blend again. Pour over dry mixture and blend until just combined. Heat your skillet to medium low and grease season with coconut oil. With the consistency of this batter I have found that making smaller pancakes works better. Scoop a few tablespoons of batter on the skillet, once the batter is bubbling in the middle, flip. Repeat until you have used the rest of the batter. Serve with maple syrup.