This weekend our fellow Oregonian friends Sarah & Brian are meeting us in Sunriver for our first weekend getaway in almost 2 years. Being 32 is awesome because we have money, homes, babies, and a general lack of shame – but being 32 also means we have money, homes, and babies THEREFORE our lack of shame is due to our lack of time and energy. For example, ten years ago a typical picture of joy for my Sarah and I included the following:
- Copious amounts of inexpensive beer – Natty Ice anyone?
- A day of shopping for cargo pants & peasant shirts at Old Navy
- Either Losing Yourself with Eminem or Shakin’ our Tail Feather with Nelly & P-Diddy
- Giggling and people watching at a bar table and until 2 AM then seeking out the nearest burrito
The 32 year old version of our friendship joy includes:
- Buying expensive moscato to drink when we have bonding time – purchased in 2009 (it’s getting DONE this weekend)
- Skyping during moments of quiet – and spending half that time provoking the baby to make funny faces
- Still kickin it to 90’s hip-hop ya’ll! Nuthin’ but a G Thang baby!
- Giggling and people watching at a McMenamins table until 8:00 PM then going home to watch Walking Dead reruns and planning Sunday brunch
And we can cook up one hell of a brunch! It’s going to be the quintessential friendship-hangover-banana-pancakes mega-brunch stack. This isn’t your grandmother’s brunch yo – this is the kind of meal you can eat while laying down and/or curled up on the floor.
It’s gonna be a great weekend.
BEST EVER VEGAN BANANA PANCAKES
From our favorite cookbook, Vegan Brunch
- 2 very ripe medium bananas
- 2 tablespoons canola or grapeseed oil
- 1/2 cup almond milk (or fav nondairy milk)
- 1/2 cup water
- 2 tsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 cup all-purpose flour
- 2 and 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- Pinch ground allspice (optional)
- Cooking spray
Use a fork to mash bananas in a large mixing bowl. All the oil, milk, water, vinegar, and maple syrup and mix well. Add the flour, baking powder, salt, and spices. Mix until there are few clumps left and be careful not to overmix.
Preheat a large, heavy-bottomed, nonstick skillet (cast iron) over medium heat at least 3 minutes. Pan is hot enough by adding a drop of water and it dances around the pan but not smoking.
Spray the pan with a light coat of cooking spray. Pour pancakes one at a time in 1/2 cup measurements and cook until the tops look dry (about 3 minutes). Flip over and cook another minute. Transfer to a plate covered with tinfoil to keep pancakes warm while you prepare the others.