There are 2 types of Sunday morning people in the world: Doers and non-doers. Both of which have their merits and down sides. Firstly the Doers; the ones who see Sunday mornings as an opportunity; an opportunity to do something productive. Whether this be going to the gym, going out for a long walk with the dog, getting all the house work done, or doing any little jobs which have been waiting since Monday. Doers are the one’s who get up on a Sunday and make the most of the their morning.Then we have the non-doers. The ones who see Sunday morning as a glorious opportunity to do nothing. That’s right, absolutely nothing. Just chill in bed with a nice cup of tea and breakfast. Maybe read the papers, browse the internet, watch some catch-up tv, all from the comfort of a cosy duvet. Although these people have a considerably less productive morning, who can blame them for choosing to be a non-doer? There is nothing more relaxing than doing nothing.
Personally I’m usually a non-doer. Sunday mornings are my one morning a week where I have nothing to do which is urgent enough to tear me away from my bed. A lovely long lie in (alarms are officially banned on a Sunday morning), followed by breakfast in bed with a cup of green tea and a couple of episodes of which ever Netflix series I’m making my way through that week. This is my opportunity to completely relax before I start my afternoon of work ready for Monday morning. Now as soon as the morning is over, the rest of day has to be double productive to make up for my morning of being a non-doer. By 1 o’clock I’m in the gym and following that, the rest of the afternoon is spent planning lessons, marking books, and planning my meals for the week ready for Monday night food shopping.
Now I bet your sitting there deciding whether you are a doer or non-doer, while also thinking why on earth have I written a whole post on Sunday mornings? I promise you there is a point to all of this. Because whether you are a doer or a non-doer we all have one thing is common, and that is Sunday morning breakfast. It’s a chance to have something a little bit special. Growing up Sunday mornings were dominated by Dad treating everyone to what ever they wanted (they still are when we have a full house of people). The menu over the years have included:-
- Dippy egg and soldiers
- Bacon and eggs
- Sausage Sandwiches
- Poached eggs on toast
- Full English Breakfasts
- Beans on toast (this was always my breakfast made with a fresh farmhouse loaf, until I decided to stop eating bread)
We love our Sunday morning breakfasts in my house. Most of these breakfasts however don’t fit very well with clean living and so I had to find a new Sunday morning breakfast so I didn’t miss out on this weekly tradition.
Introducing Banana Oat Pancakes. These pancakes are delicious and an amazing alternative to the sugar and flour loaded pancakes we’re used too. They are fluffy and sweet and go amazing with some peanut butter.
The eggs in these are a great source of protein to start the morning, while the porridge oats have a low GI, which means they release energy slowly and don’t lead to a nasty sugar level spike. They are also refined sugar free and can be made gluten free if you substitute the oats for gluten-free ones.
They can be a bit tricky the first few times you try them but just make sure you don’t have the pan too hot and you should be fine. Once you get the hang of them they are easy and definitely worth it. I use a mini frying pan to make them one at a time and keep them warm in the oven, but in the past I’ve also made them in a larger frying pan (3 at a time) which is a more realistic option if your making them for more than one person.
So whether you are a doer or a non-doer, I urge you to try these. For doers they pack plenty of energy to get you through your morning, and for non-doers they are the perfect little luxury to join you back in bed. Happy Cooking!
Serves: 1 Time: 20 minutes Difficulty: Easy/Medium
- 1 Banana
- 1 Egg + 1 Egg White
- ⅓ cup of Porridge Oats (or gluten-free porridge oats)
- ¾ tsp of Baking Powder
- ½ tsp of Vanilla Extract
- 1 tsp of Coconut Oil
- Peanut Butter
- Blueberries or Strawberries
- Agave Syrup
- Pre-heat an oven to around 80°C (This is purely to keep the pancakes warm as you make the rest so don’t let it get too hot).
- Mash ¾ of the banana in a bowl. Slice the remaining banana into thin slices and put to one side.
- Add all the remaining ingredients to the mashed banana and whisk until combined.
- Heat a small amount of the coconut oil (around ⅛th of a tsp) in a pan and add around 2 tbsp of the mixture to the pan (they should be around 15cm in diameter).
- Cook until small bubbles start to form on top of the pancakes, the batter starts to lose its shine on the edges, and the underneath is golden. Flip and cook for a further couple of minutes.
- Stack each pancake in the oven while cooking the rest of the mixture.
- While stacking the pancakes, between each one place 2 slices of banana.
Optional: I also like to add a large tsp of crunchy peanut butter between two of the pancakes, which melts and adds a lovely crunch and slight savouriness.