Banana Pancakes

"I'll make you banana pancakes, pretend like it's the weekend now." Oh, Jack Johnson. The high schooler in me still swoons to hear that song. Aaron and I both had a snow day from work a couple weeks ago so we did pretend like it was the weekend. We went to the beach and played on the frozen landscape, but not before I made us banana pancakes. At the risk of exposing how cheesy I can be, I did manage to play the song and open the door to the bedroom carrying two plates of pancakes. Aaron would say that we woke up too early and that maybe we should sleep in, but it's hard to complain when your wife brings you pancakes in bed I guess ;).

Banana Pancakes (serves 2)

2 tsp. plain unsweetened non-dairy yogurt
1/2 ripe banana
2 Tbls. coconut milk
1/4 cup almond milk
1/2 Tbls. apple cider vinegar
1/2 cup flour
2 Tbls. oats
1/2 tsp. baking soda
1/8 tsp. salt
1/2 Tbls. white sugar
1/2 Tbls. brown sugar
2 Tbls. walnuts and/or chocolate chips (optional)
Vegan butter

In a blender combine the yogurt, banana, and milks. Stir in the vinegar and let sit for a minute while you prepare the dry ingredients.

Combine the rest of the ingredients, except for the butter.

Stir in the wet ingredients and the walnuts or chocolate chips, if using.

Heat a large pat of butter in a skillet. When hot, drop heaping tablespoons of batter and cook until bubbles start to form on top. Flip and cook a few more minutes until golden brown.

Serve topped with additional butter. We also topped it with some leftover granola from this recipe.