Parenthood has a way of unraveling your greatest expectations. It’s a whirlwind of exhaustion and joy and cuddling when you’d rather be sleeping.
Big meals, free time and focusing on anything but nap schedules and colouring books seems all but impossible. When baby is sick, nights stretch forever and the brightest day becomes foggy.
But we still have to eat.
Surprisingly, the cheapest, easiest way to get through those days has been to eat local.
Now, a word about geography. Where I come from, “eating local” means either ice fishing or sneaking into your neighbour’s backyard to pick blueberries, depending on the season.
Here in Guatemala we’re talking about a whole other bag of bananas.
As if yellow banana and gold bananas and red bananas weren’t enough, you can sometimes find a very special variety which also happens to be my favourite: apple bananas.
They’re small and delicate and, yes, if you’re someone who likes to think in undertones, apples will come to mind.
I often find myself trying to figure out what to do with all these bananas. I know, I know – banana overload is a great problem to have.
I agree. It’s led me to experiment with various recipes, including this one for easy banana pancakes.
Easy being the key word here. My 4 1/2 year old is able to help me mix the batter and peel and smush the banana.
These easy banana pancakes have become a staple in our house. Here’s why:
- The banana pancakes are light and fluffy.
- They only require a few ingredients that are often lying around in my kitchen.
- Both my daughters love them.
- I can whip them up with very little time on my hands.
This recipe does not discriminate against the elderly banana.
Quite the opposite, in fact. Spots are welcomed. Softness is a bonus.
If you happen to have access to apple bananas, resist the temptation to use them in the batter.
They’re a wonderful garnish, but the real hero of this recipe is the good old normal banana you’ll find in your grocery store.
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