As the snow turned to sleet this morning, I was more than content to burrow farther under the flannel sheets and down-filled comforter… beyond happy that the school at which I work announced today’s cancellation yesterday afternoon. After a few luxurious minutes of snoozing, I got up around 7-which is considered sleeping in for me-and pitter pattered around the apartment until my stomach alerted me that it was used to being fed an hour earlier.
I can’t imagine a better way to spend my snow day morning than sitting down in front of this welcoming sight:
As is evidenced in the following photos, I’m not the only one whose hibernation instinct has been kicked into high gear.
Here is how Shelby spent the morning:
Roxie’s new obsession is to crawl underneath the throw blanket on the bed, (strategically placed there to keep her from shedding all over our duvet cover – oh well), and sleeping for hours on end.
There she is!
I don’t think she’s very happy with me in this picture.
As the pets napped, I enjoyed a pancake breakfast for one.
I don’t often crave pancakes, rendering the rare occasions that I make them extra special.
These pancakes are my new favorite recipe. The whole wheat pastry flour is not at all detectable; in fact, these pancakes are perfectly light and fluffy.
The batter is sweetened with a touch of unrefined sugar, speckled with grain-sweetened chocolate chips, and topped with banana slices before being flipped on the griddle.
Cooking the pancakes over moderate heat allows them to develop a crisp golden brown “crust” while remaining soft on the inside.
The only addition that would have put these pancakes over the top is peanut butter.
Maybe I’ll have to make them again this weekend?!
Chocolate Chip Banana Pancakes for One
makes 4 pancakes… all for you 😉
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp evaporated cane juice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white
- 1/2 cup low fat buttermilk
- 1 Tbsp grain sweetened chocolate chips
- 1 banana, sliced, divided
- canola oil cooking spray
- pure maple syrup, preferably grade B
- In a medium mixing bowl, whisk together the flour through salt.
- In a large mixing bowl, whisk together the egg white and buttermilk.
- Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
- When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with the remaining banana slices and maple syrup.
436.4 calories, 4.7 grams fat, 2.2 grams saturated fat, 10.9 grams fiber, 26.4 grams sugar, 16.6 grams protein