Living in China has brought some unexpected benefits. When I first moved back one of my biggest concerns was not having anything to eat. And that's been true, to some degree. No fancy health foods, greek yogurt, almond milk hummus, cheese, powders and spices, or packaged foods unless you're willing to pay a hefty premium. Sure I miss them and am planning to dive into a huge tub of oikos with flax and cranberries first thing when I'm back in the states and enjoy it, but living without those ingredients has been a blessing. Now I eat unprocessed, natural foods when they're in season, buy fruit, vegetables and eggs from local farmers, and cook with simple flavors. So unlike previously where I would love tackling recipes with a laundry list of ingredients, now the fewer the better. And I'd better be able to find them within walking distance.
Experimenting with pancakes is like Mendel experimenting with peas. They're extremely forgiving, and as long as you know the basics it's tough to mess them up. Dry to wet ratio should be around 1:1, more liquid for fluffier pancakes, less for thinner. I find baking powder and eggs aren't always necessary. Let the batter sit a bit before cooking to thicken up. And have a good nonstick pan.
Banana Nut Pancakes
1 small ripe banana
2/3 cup milk or water
2/3 cup oats, ground into flour
1/8 tsp salt
1/4 cup walnuts, finely chopped
Whisk dry ingredients. Blend banana with milk, then mix with flour until just combined. Stir in walnuts. Cook in a nonstick pan on medium until golden on edges, then flip and press down lightly on the pancakes.
Drizzle generously with maple syrup or honey, and top with walnuts and more chopped banana. I like using frozen banana slices, they get sweet like caramel on the hot pancakes. The texture becomes gooey on the the outside and creamy on the inside and it's really delicious!