I find it SO easy to get out of bed when the sun is already up and the air is warm. I woke up at 5:45 and hopped on my bike sometime after 6 to breeze around town for 13+ miles in about 50 minutes.
Today was a Sarah inspired breakfast. Oatmeal pancakes! I haven’t had these in ages and was in the mood for some pancake love.
1/2 c rolled oats
1/4 c whole wheat flour
1/2 tsp baking powder
1/2 c organic 1% milk
1/2 smashed banana
1 Tbsp almond butter
Stirred up and into the olive oil sprayed pan they went. Flip once they start to bubble, just like regular pancakes.
These were so sweet and moist from the banana and almond butter I didn’t even need syrup. They tasted just like banana bread! Although I’ll admit I smeared a little AB on the last few bites when I was out of banana slices.
The girls smelled pancakes when they came downstairs and were excited about pancakes for breakfast too.
Now as much as I’d love to make them oatmeal pancakes, they won’t eat more than a bite of them. So I used a more traditional pancake recipe for with white flour, sugar, eggs and milk, but I compromise and sub some white flour with whole wheat flour, use less sugar than called for and sprinkle some rolled oats into the batter that they don’t even notice.
They picked their own cookie cutters for the shape of their pancakes. I find that they are more invested in breakfast (or any meal) when they have some control over food prep.
With some real maple syrup and fun shapes, what kid can resist healthier pancakes?