In my almost 30 years of existence, I’ve only made pancakes twice. The first was for an ex, who I was trying to surprise with breakfast in bed. I forgot the occasion (valentine’s birthiversary or whatever), but it doesn’t matter because the pancakes were terrible. Just God awful. Needless to say, I didn’t exactly rush to try again.
As I browsed the internet for breakfast recipes last week, I came across a recipe for flourless pancakes. And the best part? Only 2 ingredients: eggs and a banana! Sold!
My 2nd attempt…TADAAAAA!
Ok, so I did tweak the recipe a bit. I added powdered peanut butter and ground cinnamon into the “batter” and then opted to smear TJ Speculoos & Cocoa Swirl instead of light butter. Can’t make it too healthy, ya know?
I don’t consider myself a picky eater, but there are certain foods I will not eat.
Celery. Cilantro. Peas.
Yuck. Yuck. Yuck.
And for the longest time, avocados were the list. Why? I’m really not sure. I just… didn’t like them!
Call it a maturing palate, reevaluation of life, whatever, but in this past year, I seem to have forgotten my dislike of avocados. I ordered a salad with avocado. Not bad. I ate poke with avocado. Pretty good. Now I’m adding avocados to breakfast, lunch, and dinner! Love!
Unlike celery and cilantro, avocados don’t have a strong flavor; they won’t overpower a dish, ever. The creamy texture provides a richness that is a perfect substitute for butter and mayo. I guess you can say the same for peas, but I’m not ready for that yet. Baby steps…
My usual Saturday mornings… avocado toast, Stumptown cold coffee brew, and reading