I will never be able to enough about the bright, shiny, glorious weekly happening that are: Sundays.
Perfect for sleeping in, farmer’s markets, books and movies, magically chores become somehow pleasant and enjoyable – no, domestic in the best way- and of course the much-anticipated BRUNCH!
When Ryan and I first started dating, I used to make banana pancakes for him all the time. For some reason I haven’t in a while, so this past weekend I brought ’em back into the rotation.
Pancakes with Grilled Bananas, Apple-Walnut Chutney and Peanut Butter Drizzle
PANCAKES – I used the Banana Pecan recipe from Vegan With a Vengeance, minus the pecans, for the basic batter
Slice some bananas (in addition to the ones used in the batter), and once the batter is poured into the pan and starts to bubble, add the banana slices just before flipping. Flip the pancakes and allow second side to cook. When you take them out of the pan, the banana slices should be “grilled”. (It’s not a girll, I know, but you get it.)
PEANUT BUTTER DRIZZLE – Put a little water into a microwave safe bowl, and heat until water is really hot. Put a generous spoonful (or two) of peanut butter into the hot water, and mix until saucy consistency. The water should melt the peanut butter and water it down enough to be a thick drizzle. Add more water or peanut butter as needed for texture.
APPLE WALNUT *CHUTNEY– Super Easy! Peel an apple, and dice into small cubes and put in a bowl. Add in dried fruit and/or nuts of choice. I used walnuts, obviously. Add some agave and cinnamon. Pile on top of the pancakes.
*”Chutneys” are usually made with vinegar, so I am sort of lying by calling it that, but you get the idea.