Thursday, 9 January 2014

Banana and Cinnamon Maple syrup pancakes in 15 minutes!

Have you ever heard that there's no time better than the present?

You've probably heard it a lot.

Has it become a bit bland and meaningless? It may have, just a little.

There's a whole lot of truth in it. Not just with reference to chores and activities...but life. How many times have we sailed through the Christmas holidays or summer months, wondering how great it will be to one day, enjoy them without the hustle and bustle of daily commitments and endless tasks? That would be great - but it's totally unrealistic and will never happen. We are here  to accomplish something. Even though we may wish the better times last for so much longer uninterrupted...they will only ever exist in addition to whatever else we may have on our plate.

The trick of enjoying the moment? Is to literally enjoy the moment.

I guess a lesson we are meant to learn in this life is one of time management in a deeper sense - how can we shift priorities instantaneously so that we can make the most out of every little moment and time slot life presents us with? I guess it's so easy to dismiss all of the 'little things' in life because we are fed up of something else - this as an excuse to let the moment pass. Some days, times, moments and opportunities are likely to never come back.

I kinda see life as like tiny strands of the universes DNA unraveling - every shred which falls off of it, is totally unique and different to the next. Once it's gone, it's gone. The trick is to capture the moment within each and savor it, so we can add to our memory boxes and trunk of lovely emotions. Chances are, every moment has something to teach us in such a way, that we can trust each lesson to avert from any mines we stumble across in the future.

We will never know where our lessons will take us.

On a less deep note though,

I kid you not. I definitely used a vacant lunch time slot wisely on a beautiful Wednesday afternoon:

It was definitely not my most balanced day ever...

Breakfast? Giant almond croissant (work was going to throw them out...) and a half. Half? Yes. I toasted one, ate half. Realized I like almond croissants better un-toasted so I just put the half eaten one back in the back and got a new one. Clean slate and all. Yum yum. By the way...extra butter is the only way to eat croissants - toasted or not. I've met a few people who are slightly disgusted at this?

Then I had some pumpkin blondies with dark chocolate chips left over from the previous days baking (nom nom - recipe soon to come!) And then I had some more, simply because it's just the thing to do with a plate of gooey pumpkin fudge blondies.

I was on a bit of a sugar high. A light lunch had no chances. Butter over load, anyone? 

2 days ago, I attempted 'sweet potato and banana pancakes'. Delicious as they sound, they turned out looking like an orange and carrot scramble with pieces of old omelette also chucked into the pan. Definitely not a good look. They tasted amazing though, doused with maple syrup and served on a pretty plate - though it would admittedly have been hard to convince the eye of the beholder...

BUT I was determined to pick myself up and try again, this time using far less milk (I have a problem - whenever I add milk I add too much milk. I don't know if it's because my hand doesn't know when to stop or because I simply love the pants off of milk)

Lunch time? Spare time? PANCAKES! Omitting the sweet potato though. I felt like using some wheat for those fluffy, cafe type pancakes. They came out p-e-r-f-e-c-t.

These deliciously light, soft, fluffy and maple sweet pancakes have no added butter, milk, or extra oil inside the recipe (minus oil for frying). They use one egg, apple sauce and a touch of brown sugar.
They are dangerously moreish, but a mere 1/2 cup of flour will grace you with 5-7 small-medium sized pancakes. Bon appetite!

Recipe (serves 1-2 depending on how hungry you are...)

  • 1/2 cup white flour
  • 1 tsp baking soda
  • 1 tbsp vanilla
  • 1 medium mashed banana
  • 1 heaped tablespoon Greek/natural low fat yogurt. 
  • 1 teaspoon light brown sugar
  • Pinch of salt
  • 1 egg
  • 1 tsp cinnamon
  • Maple syrup for dousing
  1. Heat an oiled skillet/pan on high. I used canola oil. 
  2. Mix together all of the dry ingredients, then add the banana and vanilla. 
  3. Add the yogurt and the egg
  4. Whisk with a fork or whisker, but do not over whisk. 
  5. You should have a very thick, viscous pancakes batter. Do not worry about lumps - just make sure that all of the flour is incorporated. 
  6. Spoon the batter onto the high heated skillet/pan. A large pan should fit about 5 on, and the entire batter should give you 2 batches like this. 
  7. The first batch will take a bit longer. Flip the pancakes once bubbles start to appear on the surface.
  8. The second batch cook extremely quickly (like 1.5 minutes a side, if that).
9. Go crazy with the maple syrup, and enjoy! Extra banana and more yogurt go great in addition!

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