Wednesday is the New Saturday

Thursday, March 25, 2021

People need Saturdays.

I’m not saying we should “live for the weekend” or anything drastic; I’ll be the first to admit relishing in a quiet Thursday evening spent on the couch with a good book and a mug of hot tea, but people need Saturdays.

And Saturday doesn’t even have to be on Saturday.

Let me explain.

For the past two years, with only a very rare exception, I have worked every Saturday and Sunday. Wednesdays are my day off.

At first, Wednesdays still felt like Wednesdays. But over time, Tuesdays morphed into a privately indulgent Friday — not a wild or crazy Friday, but still a lovely, longed-for night when I knew I wouldn’t have to set the alarm the next morning — while Wednesdays became a hybrid Saturday-Sunday, a day where I might sleep in, or I might wake up early to go hiking. I might do a few loads of laundry and scrub the bathtub, or I might just read my book in the park for a few hours and treat myself to a chai latte.

Or, if that Saturday feeling is particularly strong — as it was yesterday morning — I might make pancakes.

Pancakes were dad’s domain growing up, and though I still consider his fluffy, boxed-mixed beauties to be the gold standard, this decently healthy, insanely easy recipe is perfect for one person looking to treat herself on a Saturday morning.

Even if Saturday is actually Wednesday.

Blender Banana Oatmeal Pancakes (a half-recipe adapted from the ever-reliable Ambitious Kitchen)


  • 1 medium-large, ripe banana (best when they have plenty of brown spots)
  • 1 egg
  • 3/4 cup (68 g) old-fashioned rolled oats
  • 1/4 cup (60 mL) unsweetened soymilk (or milk of choice)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • A pinch of salt
  • A handful of pecans (toasted and chopped) and raisins, or other desired “mix-ins,” if using (I put mix-ins in quotes because we’re not really mixing them into the batter, but adding them to one side of each pancake while they cook.)


  1. Add all of the ingredients except the mix-ins (if using) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for a few minutes while you heat up your pan.
  2. Lightly coat a frying pan or griddle with oil or butter and place over medium heat. Once the pan is hot, add 1/3 cup of the batter to the griddle for each pancake and top with your “mix-ins” of choice — I used a few raisins and toasted, chopped pecans, but imagine chocolate chips would be divine — and cook for 2–4 minutes until pancakes puff up slightly and you see a few bubbles along the edges.
  3. Flip cakes and cook until golden brown on both sides. If you find the pancakes are browning too quickly, you can lower the heat; for pancakes, I usually heat up my pan to medium and then decrease to medium-low later to keep the pancakes from browning too quickly.
  4. Continue cooking pancakes, adding more oil or butter as needed until you’ve used up all your batter. I didn’t need to add more than a very light initial coating of butter to my pan and made 3 pancakes total.
  5. Serve with your choice of toppings; I used a dash of warm maple syrup and a few more raisins and toasted pecans, but expect nut butter, jam, or even Nutella would also be delicious. Enjoy!

Happy snacking — and happy “Saturday!”



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