Yesterday, I had a banana for lunch. Not a good idea.
While a banana might be a perfectly healthy choice for a snack, it’s not exactly a well-balanced lunch, and I spent most of the day feeling sluggish and tired, and frankly, uninspired. Can you really trace all that back to a meager lunch? I say yes.
It’s never a good idea for a nursing mom to neglect her diet for the sake of getting other “more important” things done. I usually do pretty well at making sure my bases are covered in the nutrition game, but I occasionally slip up and let myself slip down the priority list.
Note to self: The first step in taking good care of your child is taking good care of his mother!
So last night I decided that today’s breakfast would be a good one, and by “good” I don’t necessarily mean perfectly healthy, but good for my mama soul as well. A breakfast that requires me to take a few minutes to mindfully prepare my food and eat it on an actual plate. A rare thing lately…
Not that I don’t love my trusty overnight oats, but I just felt like something a little different. And, lunch usually gets lost in the mix on days off spent working at home, so a hearty and substantial breakfast is important.
My thoughts swirled around the good-sized nub of fresh ginger I’d been meaning to use up, so I decided to incorporate the oats I love (they are supposed to be a lactogenic food, after all…) and create a recipe based on the many overnight oats pancake recipes I’ve seen, along with the fresh ingredients I happened to have on hand.
What did I come up with?
Honey Ginger Overnight Oat Pancakes with Sauteed Cinnamon Peaches!
- 1 cup old-fashioned hand-rolled oats
- 1 cup almond milk (I used vanilla)
- 1 large egg
- 1-2 T honey (to taste)
- 1 T oil (your choice: vegetable, canola, coconut, etc.)
- 1/4 cup flour
- 1/4 tsp cinnamon
- 1 tsp freshly ground ginger (or more to taste)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Combine oats and almond milk in a small bowl. Stir until combined and cover. Refrigerate overnight. When ready to cook, remove from refrigerator and add egg, honey and oil. (If using coconut oil, mixture should be at room temperature or oil will clump into a solid.) Stir to combine. Add remaining ingredients and mix together. If batter is too thick, thin slightly with more almond milk.
Lightly oil a non-stick pan or griddle. Spoon batter onto griddle and spread to desired shape if too thick to spread on its own. When tops form bubbles and edges look dry, turn pancakes and cook until golden. Top with Sauteed Cinnamon Peaches (see below.)
Yield: 5 medium-sized pancakes (These are dense and hearty pancakes; 2 was more than enough for me. 5 is enough to freeze or share!)
Tip: If baby is demanding attention, wiggle butt often during the cooking process and make up a highly repetitive song about eggs, honey and oil until pancakes are the perfect shade of golden brown. It worked for me!
Sauteed Cinnamon Peaches
- 1 fresh peach
- cinnamon, to taste (I used about 1/4 tsp)
- 1 T butter
- drizzle honey
Peel peach and dice into small pieces (to ensure a good bit of peach in each bite!) Melt butter in saucepan over low heat; add peaches and cinnamon and saute until soft, fragrant and beginning to caramelize. Remove from heat, drizzle with honey, and stir. Pour over pancakes and serve.
Tip: This topping recipe made enough for one, maybe 1 1/2 servings (I like a lot of peaches!) I would recommend one peach per person, adjusting other ingredients to taste as needed.
These pancakes were a lovely start to a morning that started out rainy, but has since turned sunny and bright.
Hey...what’s that? I think I’m feeling inspired!