Simple Stack Pancakes


Weekday mornings find me standing over the sink and shoveling oatmeal into my face, and then brushing my teeth while packing my bag. Hairbrush? Haven’t seen that lil’ guy in a while. And as always, it’s only time to do laundry at midnight when I realize I’m wearing my last pair of socks.

Sometimes I’ll boil water for 5-miunte lentils at 8 a.m., pour in some vegetable oil and chopped mushrooms, seal a tupperware container, and call it a lunch stew around noon, however bland it may be. Other times I’m changing my sneakers before hopping on Boston public transit with a to-go salad in hand from work, and taking leafy bites while climbing the stairs to class.

Meanwhile, I can count on the guys at Maria’s Taqueria to roll up a rice and bean burrito in twelve seconds, and I’ll gladly slice open the smashed avocado at the bottom of my purse and spread it atop a Dunkin’ Donuts whole wheat bagel. We do what we can, you know? Little time, little effort.

That’s where Sundays come in. You gotta peel your drooling face off the pillow, confront a hazy hangover, and stir up some soft, syrupy pancakes (but don’t make them too neat). Add some fruit, spill and refill a large glass of water, and dive into a plate of soul nourishment before pouring over the books. Pancake breakfasts are educational motivation. Didn’t your mom ever tell you that?

If you’ve ever made a flapjack that wasn’t born out of a Bisquick bag, then you can’t mess these up. I promise. While I love the hearty texture and personality of these hippie-dippy blueberry oatmeal pancakes, I’ll stand by the fact that whenever possible, breakfast should be a one-bowl operation. Let’s stir up a few ingredients with what little fervor we can muster, flip these fluffy guys around, drown them in maple syrup, and call it a day.


Simple Stack Pancakes (vegan)

recipe adapted from Thug Kitchen Cookbook: eat like you give a fuck

makes 10-12 pancakes (plenty for freezing up and turning weekdays fancy)

What you need:

  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups almond milk
  • 1 banana, mashed
  • coconut oil (for cooking)


Stir together the first five ingredients. Add the almond milk and banana to the center of the dry mixture. Fold everything together. Then pour spoonfuls onto a hot griddle and flip after about 30 seconds. Note: These cuties won’t bubble up quite as much as your average store-bought mix with an added egg, so don’t wait too long to turn this hot stuff over.

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