I took everyone’s wonderful advice (thank you, by the way! muah!) after I shared my morning meltdown and chaos of last week. Thankfully, this week has gone sooooo much more smoothly. So far, anyway.
Perhaps with some thanks to day light savings? After Monday was behind us (*yawn*), we all seem to be waking a bit earlier with a bit less grumbling. And thankful, Shea’s sacred 7pm bedtime hasn’t changed even a bit. Crisis averted? This time change stuff can be scary when you operate on a fine-tuned schedule with absolutely no wiggle room on work days.
So, yes. I was a better prepared mother, wife, and employee this week. Amazing how a little bit of organization at home has roll-over effect in the work place.
Sunday was spent roasting vegetables, halving grapes, cutting fruit for fruit & yogurt parfaits, and getting organized for the week – packing my gym bag, planning my outfits (in my head) for the week, etc.
I just have to make this all a habit now…
Tonight I got a little ambitious, however. Of all the blogs out there, I truly lust over the food posted on Half Baked Harvest. Tieghan’s food is breathtakingly beautiful and I want to eat absolutely everything she posts. The girl is a food GODDESS.
Since I do want to eat everything she posts, I sometimes pony up and actually make her recipes…which are typically not of the quick and easy weeknight variety. Not in the least, in fact. But after Mr. Prevention rated the flavors a “10” on a scale of 1-10, I couldn’t regret spending the extra time in the kitchen. Plus, leftovers – I called dibs!
But next week – we’re having brinner. Breakfast for dinner. Simple and easy. Options for sweet…and for savory. And lucky for me, I stock piled some of these amazing Banana Nut Pancakes in the freezer for such an occasion. They’re soooo good!
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour or white wheat flour
- 2 Tbsp baking powder
- 2 tsp salt
- 4 ripe bananas
- 2 Tbsp sugar
- 2½ cups unsweetened almond milk
- 2 eggs
- ½ cup coconut oil, melted and cooled
- ¾ cup pecans, chopped
- Preheat electric griddle to 300-350 degrees.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt; set aside. In a medium bowl, mash the bananas against the sides of the bowl using the back of a fork. Add the sugar, milk, eggs, and coconut oil; whisk to combine.
- Pour the wet ingredients into the dry and mix until just incorporated. Fold in the pecans. Using a ¼ to ⅓ cup scoop, spread batter into a 6-inch pancake on the hot griddle. Cook for 3-4 minutes or until bubbles surface and the underside is golden. Flip and cook an additional 2-3 minutes. Repeat with remaining batter. Serve hot.