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.