I do quite a bit of grocery shopping for work. Trust me, it’s one of my least favorite parts about my job. The grocery store in heels? Nooooo thank you. I am cut from the cloth of I-didn’t-even-get-out-of-my-jammies-to-grocery-shop. And make-up? Meh, whatever is leftover from the day before, if any. It’s just not an activity I enjoy. At all. I might as well be comfortable when tortured with the task.
Yesterday was slightly more exciting, however. A new Meijer opened in South Haven, Michigan and it has been THE talk of the town for months…years, even.
Firstly, I may not hate grocery shopping as much if I could do it mid-day when everyone else is working.
Secondly, new Meijers make my local Meijer look rather shabby. The produce at this new Meijer was...dreamy. I hope it stays clean and nice and way over-staffed. But, I think we all know that will quickly change. Things never stay new for long.
I purchased lots of groceries -- food a cooking demo last night and my diabetes cooking class on Wednesday. Some for home, too (SALES!!). We'll be making these pancakes at my diabetes cooking class...because, well, they were awesome. Between the banana and the flax, the flavor was so unique -- and the fiber...lots of fiber. And all that baking powder? I was skeptical, but these pancakes were beyond fluffy. I ate them every day for 5 days straight.
Wheat germ is a tricky ingredient to sneak into recipes, but pancakes are a no-brainer. Up the nutrition in your breakfast and enjoy!
- 2 cups whole wheat pastry flour or white wheat flour
- 1 cup all-purpose flour
- ¼ cup wheat germ
- 6 Tbsp sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 bananas, mashed + enough unsweetened vanilla almond milk to make 2½ cups total
- ¼ cup canola oil
- 4 eggs
- 1 tsp vanilla extract
- Preheat griddle over medium heat (350 degrees on an electric griddle).
- Whisk together flours, wheat germ, sugar, baking powder, and salt in a large bowl.
- In a second large bowl, mash bananas using the back of a fork and transfer to measuring cups; add enough unsweetened almond milk to total 2½ cups of banana/milk; whisk well. Whisk in oil, eggs, and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined.
- Spray your griddle with nonstick cooking spray, if needed. Ladle the pancakes one by one onto the griddle. Cook 2-3 minutes or until bubbles rise across the surface of the pancakes; flip and cook until golden on the bottom.
Three days left of this hectic week…bring it ooooon.