Yesterday was my first day back to work after maternity leave. Since I’ve been accustomed to hitting snooze for the last three months, I naturally did the same about a dozen times before 7am. Luckily AJ was off work and staying home with the baby, so I didn’t need to rush getting him ready for daycare. Instead, I had 15 minutes to get myself ready before making the hour drive to the office. Obviously I had no time for breakfast. Or to pack a lunch. Ugh- it was not the ideal start to my first day.
Besides a rumbling belly and sore feet for the majority of the day, going back to work wasn’t as bad as I expected. I thought it was going to be miserable. I mean, how can I really enjoy work after being home with my little bambino for twelve weeks? Do I really want to go back? Maybe I should just stay home forever. Sleeping, eating, cuddling with Aiden, more eating, and maybe a little bit of cooking for the blog. Just kidding. The last three months were a lot different than that. As awesome as it would be to stay home, I really do enjoy the team I work with and being back in Madison was actually pretty nice. I miss the city. I lived there for 4 years prior to moving towards Milwaukee and I always have a longing to return, even if just for the day. Luckily, I’ll be in the Madison offices all week.
On my way home, I realized how much my time would be limited now that I am back to work. I want to be able to spend as much time with Aiden and AJ as I can while still creating great recipes for the blog and getting back into a work routine. I know something will have to be sacrificed, and I am guessing it’s going to be sleep. This first week will be used to see what works better with our schedules. Yesterday morning did not work. This morning, I woke up at 4:30am with AJ, fed Aiden, and am now working on getting this delicious recipe sent your way. We’ll see how I make it through the day. I’m going to use my long drives to work as an opportunity to learn by listening to some of my favorite podcasts, or to de-stress by listening to some relaxing tunes. At lunch I will walk. Evenings will be family time. Saturdays will be cooking/photography days. Sundays will be reserved for church, chores, shopping, errands, and prepping for the week. I am still trying to figure out where I can fit in the gym for at least three days a week. I want to say five days a week, but I know realistically it probably won’t happen at this point. Maybe I just won’t sleep. Thats always an option.
By the way, I came home last night to am AMAZING dinner cooked by AJ. Not only did he make his famous steaks, but he made a ton of crab legs, roasted artichokes, and grilled asparagus. It was perfect. And not only because I was so hungry that my stomach was actually on the verge of eating itself, but it was seriously so good. My mouth is watering right now, and it is only 6am.
So, now you’re probably wishing this recipe was steak and crab. Instead, it’s pancakes. My favorite pancakes that I am going to whip up in about 5 minutes after I send this off. I’ve always made those ‘2-ingredient’ pancakes you’ve heard about that is simply eggs and mashed banana. If we are being honest, those aren’t very much like the pancakes you might be used to. They are actually nothing like fluffy buttermilk pancakes. So I did some perfecting and it is no longer 2 ingredients. But, I love this recipe. Its my go-to. Its my jam. I like it with jam. Or peanut butter. Or syrup. Or just plain. You can do whatever you want with them and they will probably be delicious. So, without further ado…
Banana Oat PancakesPrint Recipe
- 1/2 C oats, blended into flour
- 1 small banana
- 1 whole egg
- 1 egg white
- 1 Tbsp honey (optional; I only add if I eat the pancakes plain)
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp baking soda
- Pinch of salt
- Toppings of choice
Throw it all in a blender or food processor and blend until smooth. If the batter is too thin, add more oat flour until thin, but not too runny.
Heat a large pan over low-medium heat and spray with non-stick spray.
Pour about 1/4 C of the batter into the pan and let cook for about 2-3 minutes on each side, or until cooked to your liking.
Repeat with the rest of the batter.
Top with banana, nuts, syrup, jam, peanut butter, honey, berries, whip cream, butter, eggs and bacon, or nothing at all.