I never used to understand why mornings were so vehemently resented by so many. Mornings have long been my favourite time of day; there is something so fresh and exciting about the hours just after dawn, when the air is sharpest and purest, the light is low but rising and the streets are still relatively empty. Psychologically, you have the satisfaction of knowing you have a whole day ahead of you to achieve your objectives, and you haven’t messed it up yet. Anything is possible at dawn.
But for the last month, it’s been a small miracle if I’ve wriggled out from under my duvet by 10am. No matter how many alarms I set, I beat them all into silent submission and go back to sleep. The few times I have managed to heave myself up earlier I’ve been so sleepy and foggy-minded that honestly, I may as well have stayed in bed, as I haven’t been good for anything useful. And this is the girl who used to think getting up at 8.30 was a lie-in.
For the first week I blamed it on jetlag, a long semester and all the late night parties. Then there was Christmas. Then I was sick for a few days. There was always some excuse. I blame the season; if it’s dark at 7am, and the wind is howling around the house, raindrops thundering against the window panes, of course my body wants to go back to sleep. And when you don’t actually have to get up, why on earth would you choose to?
I finally took action this morning. I booked a spin class for 10am, and put my alarm on the other side of the room so that there was no chance of shutting it up subconsciously. It was dark, cold, and pouring with rain, but I pulled on my big pink fluffy dressing gown and slipper boots and rewarded myself with a big plate of pancakes. Who needs dawn for the day to start? All you really need is a good breakfast.
I’m not very patriotic when it comes to pancakes; I got far too used to having them regularly for brunch during my time in the US that the fluffy, American kind are my firm favourites. Even if you’re a die-hard flat-pancake-lover, though, these are made with oats so they’re super filling and full of whole grain goodness. Give them a try!
Makes 10 pancakes
-1 1/3 cup milk of choice (I used unsweetened almond milk)
-4 tablespoons coconut oil or butter, melted + 1 tsp for frying
-1.5 tbsps white wine vinegar
-2 tbsps pure honey or maple syrup
-1 tbsp vanilla extract
-3 cups oats
-1 tsp bicarbonate of soda
-Pinch of salt
-Suggested toppings: fresh fruit, chopped nuts, desiccated coconut, pure maple syrup, melted chocolate…whatever you want!
- Add the vinegar and milk to a bowl and leave for five minutes to curdle.
- In a food processor, pulse the oats into a fine flour. Tip this flour into a large-ish bowl and add the salt and bicarbonate of soda. Stir to combine.
- Add the eggs, coconut oil/butter, vanilla, and honey/syrup to the bowl with the milk and mix well until all combined.
- Pour the liquid into the bowl of dry ingredients and mix well. It should create a very thick batter.
- Melt a teaspoon of coconut oil/butter in a non-stick frying pan over a medium-high heat and add a small ladle-ful of mixture. After a few minutes, flip it over, and once both sides are golden brown put it on a plate in an oven or warmer to keep warm. Repeat until you have used up all the batter.
- Add toppings of choice and enjoy!