Okay so last February when I posted those chilaquiles I had zero intention of completely letting this blog go, though it had been increasingly more difficult to maintain with grad school. Then I became completely immersed in a dissertation proposal, started teaching an undergrad class, on top of yoga, a huge load of classes, and practicum. By the time summer came I told myself I couldn’t wait to dive back into recipe making but honestly I was so exhausted I ended up using the whole summer just to catch my breath. As sad as I felt to leave this little plot of the internet behind, I desperately needed rest, so I prioritized taking care of myself in other ways.
Then in August I got pregnant. It was about as planned as a pregnancy could be but still incredibly exciting. I’ve had the baby fever badddddd, for several years now and was done allowing grad school keep my life on hold. So this Spring I finish my final class (a meager 1.5 credit elective) on Thursday and our sweet baby girl is due that Saturday. I cannot wait to spend every second of this summer with her until I start internship (like residency) full-time in the Fall and put this grad school life behind me.
Being pregnant has been both blissful and unexpectedly challenging. The first trimester was hell on earth. I was so sick. All I ate was bread. I think I cried almost every day. It hit me way harder than I could have anticipated. But it ended and I had a wonderful 4 weeks or so starting in the second trimester where I felt amazing. Then Thanksgiving hit, I ate way too much butter, and this mystery gallbladder/rib pain took over. 1 gallbladder ultrasound (no gallstones phew!) and a couple of weeks eating a vegan diet later, and I’ve learned it pretty much hurts no matter what I eat so I might as well enjoy life (though I’m still avoiding fried food just in case). Fast forward to this Saturday I enter the 3rd trimester and I feel like I’m finally settling in. Feeling our girl kick and dance in my belly is still the most magical thing I’ve experienced in this life. My body has become her home and our connection feels like nothing I have ever experienced. I am completely obsessed and in love with her in every way.
I haven’t had too many pregnancy cravings, with the exception of dried mango and berries. I wake up every morning and think “what breakfast can I top with a massive cup of fresh berries?” They are the most delicious things I’ve ever tasted and I don’t care one bit that they aren’t in season. I’ve been eating about a cup of fresh berries per day. Enter these pancakes. I’ve made them 4-5 times in the past month. They are so simple, sweetened with just banana, and filled with oats and berries. They are tender and come together so quickly!
Makes 10-11 pancakes
Adapted from: Smitten Kitchen
2 large ripe bananas, smashed (yields 1 - 1.5 cups)
3/4 cup quick cooking oats (or old fashioned oats roughly pulsed in a food processor/blender)
1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 large egg
1 tablespoon baking powder
3/4 cup whole wheat flour (I used sprouted whole wheat)
1/4 cup hemp seeds (optional)
1/2 cup milk of your choice (+ 1-2 tablespoons)
3 heaping cups fresh berries (I used raspberries, blueberries, and chopped strawberries)
In a medium bowl smash the banana then mix in the oats and salt. Nuke this mixture in the microwave for about 30 seconds to warm then set aside for about 10 minutes while you prepare the other ingredients. Sprinkle in the cinnamon followed by the vanilla extract and egg, mix to combine, follow with the baking powder, stir to combine. Add the whole wheat flour and mix (it will be a little dry that’s okay), mix in the hemp seeds and 1/2 cup of milk. If you prefer your pancakes on the more biscuity side stop here, if you like them a little smoother/flatter (like me) I recommend adding another 1-2 tablespoons to thin the batter a bit).
Heat your griddle over medium heat. Meanwhile, stir the berries into the batter (it’s okay if they get a little mashed). Spray your griddle with cooking spray (or a knob of butter) and dollop 1/3 cup sized pancakes onto the pan to cook. Flip when lightly browned on the bottom and cook until set. Serve immediately. Top with butter, maple syrup and more berries if you’d like!