Nutty Banana Pancakes
Hi all! Sorry that I’ve been kind of M.I.A. all week.
Let’s recap my week so far. Well, Sunday was my 24th birthday as well as my stepsister’s wedding shower. I got to wear some crazy party hats and make wedding dresses out of toilet paper. I also totally stuffed my face with gluten-free lemon poppy seed scones and blush wine. My night ended with an intimate family dinner and Game of Thrones season premiere. What did everyone think of it?
Monday was a preparation day for my best friend’s arrival in Connecticut aka frantically cleaning my house and doing laundry. I ended the night with a shift at Starbucks.
Olivia arrived on Tuesday, which meant that I had to drive down to LaGuardia Airport. I have anxiety about driving in areas that are unfamiliar, but I’m proud of the fact that it generally ran smoothly. Since Olivia’s been home, we’ve been exploring new restaurants, visiting wineries, geocaching, and even venturing to Broadway to see The Phantom of the Opera (we were chosen as the fans of the day!).
I apologize for my absence, but I think that you all understand that friendship is important. I haven’t seen Olivia since last February, so we’re definitely making up for lost time.
Last night, we were discussing what we should make for breakfast and banana pancakes came to mind. I had some ripe bananas on the counter that needed some attention. What goes with bananas? Chocolate. Check. Pecans. Check. Maple Syrup. Check. Actually the maple syrup is from the high school that Olivia and I used to attend.
Olivia suggested as we were eating the pancakes that she would’ve preferred smaller pieces of pecans in the pancakes, so if you want to process the pecans further then a quick chop, definitely try it out!