Laura Robinson is a mama of two and co-founder of @FableFarmstead, an organic mixed-veggie farm and apiary on Wabanaki land in southern coastal Maine. With a background in public health and a certification in holistic health and wellness coaching, Laura is committed to fostering health and connection through food.
After a busy daycare week for our toddler, and the hectic joys of infant co-parenting + farming, weekend mornings are eagerly anticipated family time; the weekend promise of adventures great and small is so refreshing.
Each Saturday morning, we will have turned off alarms (though when you have young kiddos, what even is the point of an alarm?), and float into the day. We allow ourselves to enjoy a slow wake-up (…as slow as possible before all the animals demand their needs be met…), and bonus silly toddler time getting dressed.
Saturday Pancakes have become part of our weekend “go-with-the-flow” ritual; with the batter made the night before, they’re easy the next day.
The heartiness of the oats and the sweetness of the coconut oil and banana make them the perfect breakfast for any season – from a steaming stack in front of a frosty window in the wintertime, to the perfect compliment to a bowl of freshly picked berries in the summer.
And! They are the perfect brunch-with-friends food. Some of our favorite memories with family and friends have been made around a table stacked high with pancakes, maple syrup, fresh berries, and yogurt.
A variation of this pancake recipe was given to me by a dear college friend. As roommates we would spend hours cooking and baking together while studying for our bio exams in our little off-campus apartment, fantasizing about a future living close, so our kids could play together. Though unfortunately we now live on opposite coasts, we continue to share our love of cooking, baking, and being mamas, keeping us close and in each other’s lives.
For us, these pancakes have become synonymous with connection. Connection with each other as a small family and connection with our loved ones near and far. And the best time for pancakes? Saturday mornings.
2c old fashioned oats
3/4c whole wheat flour
1t baking soda
1t baking powder
1/2t fine sea salt
2 1/2c buttermilk
2 large eggs
1/4c coconut oil, melted
1t vanilla extract
2 overripe bananas, mashed
1. The night before, combine dry ingredients in large bowl
2. Whisk buttermilk, eggs, melted coconut oil, and vanilla extract in medium bowl
3. Pour wet ingredients into the dry ingredients and stir to combine
4. Using an immersion blender (or a regular blender), blend to reach desired consistency (we like to use the immersion blender for about ~15 seconds)
5. Cover and store in fridge overnight
6. In the morning, mash bananas and stir into batter
7. Melt butter in a hot pan, and scoop out ~1/4-1/3c of batter at a time. Flip pancakes when bubbles start to rise and bottom is browned
8. Makes roughly 12 medium pancakes