Hi guys! Here’s the scoop on dinner. Remember way back in June when I made those Super Charge Me cookies from Eat, Drink, and Be Vegan? Well I’ve been out of maple syrup since then. I know! It’s been a pain in the behind because I’ve been craving pancakes and/or waffles for the longest time.
Yesterday I was finally able to purchase two bottles of maple syrup at the grocery store but that was already after we had Sunday breakfast. I have been dreaming of pancakes ever since. I’m silently boycotting waffles until I get a new and fancier waffle iron.
Ahem.
Breakfast foods and pancakes were on my mind all day today.
Finally I stomped my foot and thought, you know there is no reason why I can’t have Sunday Breakfast for Monday night dinner. So that’s what I did!
Hello beautiful raspberry pancakes made with a mix of WW pastry and AP flour. I also threw in some chopped pecans. I have always struggled with making my pancakes sweet enough. Just enough sugar sweetness to give it some extra punch but I could never figure out the right amount. The thought occurred to me, why can’t I use a mashed up banana to sweeten the batter the same way I use a mashed banana to sweeten my oats?
DUH
Mashed banana and just a very small amount of organic cane sugar added to the batter made these the best pancakes I have made to date. And I’ve made a lot of flap jacks, yo.
Chicken breakfast sausage on the side that I love but am currently debating on giving up. Still pondering that.
All together! As I was eating I decided that my day didn’t have enough fruit in it so I pulled out some more watermelon.
I gladly munched on watermelon, my pancakes, and only one sausage. Now I’ve got a full and happy bellah! Off to SF class, catch you tomorrow!
I read about your pancake journey all day on twitter and am so glad to see the now.
I’m in love with watermelon. Pancakes only occasionally.
Ooh mashed banana in pancakes is a great idea! They look fabulous
breakfast for dinner is one of my favorites! I definitely don’t do it enough!