banana + oat pancakes with maple cranberry apples

We don’t really have a xmas morning food tradition. We do our big dinner the night before, xmas-eve, and so the next morning tends to be a little more of a relaxed, a fend for yourself after you’ve woken up and opened your gifts, situation. Some eat the leftover shortribs from the night before, some will heat up the mashed potatoes and fry up an egg to put on top. Michael will make coffee for everyone, his dad might even make his special fruit smoothie and share a little with anyone who wants some. It’s a bit of a hodgepodge, which has worked just fine for us, but this year I think I want to add a new food tradition to our Christmas morning. I’m thinking a very low effort but high reward kind of breakfast.

When brainstorming of what could fit that bill, I immediately though about the 3(ish) ingredient pancakes from my cookbook. They would be the perfect, simple, indulgent but nourishing treat for xmas morning. All that’s needed are some ripe bananas, some rolled oats, and some non-dairy milk to make the most simple but delicious pancakes ever. And, a bonus is that the batter can be made days in advance (before the family and guests decent onto the home), so that the morning of all I have to do is heat up the cast iron and flip my hotcakes.

Speaking of the cookbook, have you gotten your copy yet?? Are you enjoying it?? OR, Have you been thinking about buying it but haven’t gotten around to purchasing it? OR, do you own a copy and but are thinking of give one (or many) to your friends and family??? Well, today is your lucky day because I am giving away EIGHT copies of my cookbook, as a holiday gift from me to you. All you have to do is leave a comment below telling me about your favorite holiday food tradition (or one that you would like to start) and make sure your email is included! I will let the winners know by email on xmas-eve morning, and you will receive your book by the beginning of January. GOOD luck + HAPPY holidays!!!xxx

banana + oat pancakes

MAKES
about 6 pancakes

INGREDIENTS

2 ripe bananas
1 cup rolled oats
1⁄4 to 1⁄2 cup milk
2 teaspoons of vanilla
Pinch of sea salt
Pinch of cinnamon
2 to 4 tablespoons ghee, coconut oil, or olive oil

for the (optional) maple cranberry apple topping:
1 tablespoon of ghee
½ cup of cranberries (frozen or fresh)
½ cup of apple, peeled and diced
3 tablespoons of maple syrup
a pinch of salt + cinnamon

METHOD

If you would like to make the maple cranberry apple topping, start with that first. Place all of the ingredients into a small frying pan over medium-low heat and cook for 20-30 minutes until the apples and cranberries are tender and the syrup has reduced slightly.

Put the bananas, oats, milk, vanilla, salt, and cinnamon into a food processor and blend until smooth. The amount of milk you need varies greatly on how ripe the bananas are, so start with 1⁄4 cup and add more, a tablespoon at a time, until the mixture runs smooth and is pourable.

Heat 2 tablespoons of ghee or oil in a large cast iron pan over medium heat. Pour 1⁄4 cup of the batter onto the pan. I cook no more than two at a time so as not to overcrowd the pan. Cook, undisturbed, for 2 to 3 minutes, until the pancake is golden brown on one side, then flip and cook for 2 to 3 more minutes until golden brown. Transfer to a plate and continue until you have no more batter, adding another tablespoon or so of ghee or oil between batches as needed. Serve immediately, warm, with the maple cranberry apples, or any other toppings you choose.