When its the weekend and its snowing, (or raining and pretending its the weekend as Jack Johnson would see it) and there's no need to get up or got outside, these Banana Pancakes will hit the spot! Paired with a cup of black coffee, wool socks, and an afternoon movie.

I found this recipe via Pinterest (of course) and tweaked it a bit (of course). One thing you don't mess with is the method of making coffee, a perfect cup will yield 16gram of water per 1gram of coffee (for lighter roasts), now you do that math. My good friends/roomates work at the best coffee shop in the world, Phil & Sebastian, so they know what's up! Today's cup of coffee was made in a french press, now if you don't have a scale to measure your coffee and water, it measure's out to approx 8oz/1cup of water to about 1/4cup of beans (I measure 1/4cup pre ground beans for best results). After you have your beans coarsely ground and waiting patiently in your french press and your 8oz of water boiled, it's time to do some science. Set a timer for 4min, then swirl your water in the french press slowly till all the grounds have been covered evenly, some people stir, I find it unnecessary. Wait till your 4min is up, then plunge the french press and pour immediately. 

Now that you have your coffee ready, Its time to get baking! I usually need a cup of coffee before I'm functional in the morning so coffee first is necessary. So here we go!

Banana Bread Pancakes

Makes 10 small pancakes

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze!

 Vanilla Almond Maple Glaze

1/2 cup chopped almonds

1/2 cup maple syrup

3/4 cup powdered sugar

1 teaspoon vanilla extract