This is the fortieth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Recipe by Phoebe Drummond
Introduction and Edits by Allison Vuono
This breakfast recipe is my friend Phoebe’s post workout go-to. Here’s her story behind the pancakes that she was so excited to share with Gusto!
Morning miles, sweaty hill sprints, and core sessions that all made a minute feel like a lifetime; this may not have been the ideal summer morning routine, but it was the undeniable reality of my August sunrises in high school. And, not to be forgotten, a key and final item in the typical cross country practice sequel was looking forward to the breakfast coming after.
The last mile went by much faster when my teammates and I brainstormed what we would make or where we would go for breakfast after practice. Popular options were bagels or Playa Bowls (you can never escape them), but during our underclassmen years, none of us had driver’s licenses yet.
It was this early logistical obstacle that led to the discovery of one of the most epic creations attributed to Google: oatmeal banana pancakes.
My teammate and best friend Catherine lived one street over from me, so I often found myself at her house after practice or vice versa. Too many times we would be staring into each other’s kitchen cabinets, our stomachs GROWLING, and our brains begging us for something other than Lucky Charms again (no hate, though).
We eventually took to the worldwide Web to spice up our post practice feast, and as always, the search bar pulled through. This pancake discovery was so good that just the thought of it got me through some of the tough mile repeats I could have easily pulled a “my shins are hurting”—if you’ve ever run cross country, don’t pretend you don’t know what I’m talking about—to get out of.
Even after actually completing an entire workout, Catherine and I would hustle to our houses to make them. And, consider it contradictory, but for two girls who routinely finished long runs before 9 a.m., we could be INCREDIBLY lazy. So, the fact that these pancakes only take 10 minutes to make and have essentially no clean up, is an added bonus. You really just have to combine all the ingredients in a blender and flip each pancake once on the stove. The lack of manual labor after tiring practices was always much appreciated.
This recipe, adapted from Ambitious Kitchen, makes a single serving, approximately 3 small pancakes.
- 1 medium banana, preferably ripe and slightly browned
- 1 egg
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ¾ cup oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Oil or butter for cooking
First, put the oats into the blender and blend until they become powder—it should look like off-white flour. Add the rest of the ingredients to the blender, and blend until a thin batter is formed.
Turn on the stove to medium heat. Put your desired choice of oil or butter in a pan on the stove. Scoop out approximately ⅓ cup of batter, and pour it onto the skillet.
When the top of the pancake starts to bubble, and the bottom is solid enough to flip over, quickly slide a spatula under the pancake to flip it. Remove the pancake from the heat after another minute or two, and set aside on a plate. Repeat until there is no batter left.
Serve in a FAT STACK, add syrup and/or whatever toppings you prefer, and enjoy!