It’s Friday — time to get casual.
Before we dive into Internet finds, I need to talk pancakes. I adore them, but they’ve mostly been a special-occasion treat: my mom makes them at Christmas, I’ll order ricotta pancakes at brunch once or twice a year, and every few months I make chocolate chip banana pancakes to eat in bed. That used to be the extent of my pancake life.
Then, a few months ago, I had a random weekday craving and decided to make a lighter batch with what I had on hand. Out of whole wheat flour but armed with rolled oats, I blitzed the oats into a quick oat “flour” in the food processor, mixed them with baking powder, an egg, a mashed banana, and almond milk. They were a touch bland but hit the spot and didn’t induce a carb coma, so I started experimenting with oatmeal pancake variations.
I’ve been riffing on that base recipe about once a week, aiming for the perfect healthy oatmeal pancake. Last Saturday I finally nailed it: vanilla extract, a dash of cinnamon, fresh lemon zest, and a handful of blueberries. Best discovery — you can skip the oat-flour step entirely and throw everything into a blender for a smooth, pourable batter. Convenience wins in the morning.
I made that perfected batch again the next day for photos and ate a few while sitting cross-legged on the floor. They tasted denser and moister than the previous version. Three pancakes in I realized why: I had forgotten the egg. Determined to be thorough, I made a second batch with an egg and did a side-by-side taste test. Oddly enough, I preferred the eggless, accidentally vegan version. They were a bit more cake-like, reheated well (rare for pancakes), and tasted great cold — I even made an almond-butter-and-banana pancake sandwich straight from the fridge and it was delightful.
Long story short: These gluten-free, vegan-friendly oatmeal pancakes are satisfying without putting you into a carb stupor. They’re heart-healthy, high in fiber, and can be made from start to finish in about 10 minutes. Make them ASAP and report back.
Now, some Internet nonsense and other musings.
That video of the small child expressing her dislike for slow walkers might be the best thing online this month. Also, someone give the kid a treat.
If you’re curious about what goes into making a cookbook, listen to The Cookbook Deal podcast by Jessica Murnane. She breaks down the whole process from proposal to launch in concise episodes — perfect for bingeing. I’ll be on the finale episode talking about the Dude Diet tour next week.
On the podcast note, did anyone else listen to Missing Richard Simmons? I marathoned it recently and I’m still thinking about it. If you have a theory on what happened, tell me — I’m not convinced the story’s fully explained.
I love watching comedians break character at SNL, so this compilation of cast members cracking up at their own jokes made my day.
Book recommendations from my vacation reads: In a Dark, Dark Wood — a gripping, female-focused thriller — and The Interestings — a well-written novel about a group of friends across three decades. Both are excellent and worth your time.
Here are a few recipes currently topping my to-make list:
- Green Quinoa Salad with Basil Dressing — perfect for a stylish desk lunch.
- Karina’s Easy Thai Satay Chicken — a one-pot winner that would be great over zucchini noodles.
- Early Summer Salad with watermelon, cherry tomatoes, and farro — ideal for eating outside with a chilled rosé.
- Quinoa, Zucchini and Haloumi Burgers — a veggie burger I can get behind; try them lettuce-wrapped to lighten up.
- Chimichurri Roasted Chicken — brilliant idea and I bet it would be delicious in a quesadilla.
- Crispy Carnitas Oven Nachos with Homemade Tortilla Chips — because Cinco de Mayo approaches and nachos pair well with tequila.
- Chili Lime Mango Margaritas — planning to enjoy more than one this weekend.
- Watermelon Popsicles — adorable and fun if you’re patient and crafty.
Happy weekend-ing! May your days be full of sunshine and pancakes.
Blueberry-Banana Oatmeal Pancakes
Ingredients
- 1¼ cups gluten-free rolled oats
- 2 teaspoons baking powder
- 1 tiny pinch of salt
- 1 teaspoon fresh lemon zest
- 1 ripe banana
- ½ teaspoon pure vanilla extract
- 2/3 cup unsweetened almond milk
- ½ cup blueberries
- Coconut oil for greasing the pan
- Maple syrup for serving, optional
Instructions
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Add all ingredients except the blueberries to a blender and blend until very smooth. The batter should be thick but still pourable.
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Heat a couple teaspoons of coconut oil in a large nonstick skillet over medium heat. When the oil shimmers (not smoking), ladle roughly ¼-cup portions of batter into the skillet. If needed, use a spatula to shape pancakes. Immediately sprinkle each pancake with a few blueberries. Cook 2–3 pancakes at a time to avoid crowding.
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Cook until small bubbles appear on the surface, about 1 minute. Flip carefully with a thin spatula and cook until the undersides are lightly browned, about another minute.
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Transfer cooked pancakes to a plate, add a bit more oil to the skillet, and repeat with the remaining batter. Serve warm with maple syrup or your preferred toppings.
Notes
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