I knew that our spring was going to be bonkers, but MAN has it been the case. This is the first weekend that we’ve actually been home, all 4 of us, and it has been busy yet. Every single weekend has been crazy, crazy – and we’ve got a few more weekends to go before things for us calm down for summer. This week alone, I’m back and forth from Chicago THREE times.
I said I wasn’t going to complain about the fun and the resulting chaos. This morning, I was geared up to “sleep in” and yep – still up by 7am. What a curse. I miss the days where it was a possibility of getting caught up on sleep.
Not only are the weekends bonkers, but Shea has an activity 5 days a week. And of course they’re never at opportune times. As in, they’re always at meal times. And AYSO, for the love…giving a ticket for the concession stand after EVERY practice or game is absolutely ridiculous. I wonder how other parents feel about trying to provide a balanced meal when up against a Snickers bar or Italian ice at 6:30pm.
BIGGEST EYE ROLL EVER. And not only is it meal time, but standing in the line with ALL of the other kids in the less-than-ideal weather while hangry is just such a joy. My goal of motherhood should be find a way to do it in joy with a whole lot less cynicism.
This week, I’m rolling over. I made brunch today for ME and breakfast cookies for ME. And our weekly menu revolves around my choosy eaters because for the love, dinner time needs to be a bit less contentious for my mental and emotional well-being! This mama is whipped on the dinner front!
A recent win, which we made for dinner, was a reappearance of these pancakes that were recommended by my podcast co-host. Her family loved these blender pancakes and there’s no secret as to why: simple, banana-cinnamon pancakes that are made with dietitian mom-approved ingredients. The girls loved them and served alongside some sausage and fruit…I, for once, had some VERY happy little girls at the dinner table.
- 4 ripe bananas
- 4 eggs
- 1 cup unsweetened almond milk
- 2 tsp vanilla
- 3 cups old fashioned rolled oats
- 4 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- Combine all ingredients in a blender and blend until well-combined, about 30-60 seconds. Allow batter to sit for 5-10 minutes.
- Meanwhile, head a griddle or nonstick skillet to 375 degrees F (medium heat). Once hot, ladle the batter onto the hot griddle into 5-inch rounds. Cook for 2-4 minutes per side; flip when browned and bubbles appear over the surface of the pancake. Cook an additional 2-3 minutes.
- Serve hot with desired toppings
Recipe from Belly Full
Nutrition Information:Yield: 9 Serving Size: 2 pancakes
Amount Per Serving: Calories: 186Total Fat: 4.0gCholesterol: 78mgSodium: 363mgCarbohydrates: 31.0gFiber: 4.4gSugar: 6.7gProtein: 7.0g
Love healthy breakfast options? Samesies.
- Whole Wheat Apple-Oat Breakfast Cookies
- Oatmeal-Almond Breakfast Cookies
- Meyer Lemon Blueberry Baked Oatmeal
- No-Bake Peanut Butter Granola Cups
- Chunky Monkey Banana Baked Oatmeal
- No Bake Chocolate Oatmeal Bars
- Blueberry Coconut Baked Oatmeal
Weekly Menu: May 1st – 5th
- Sunday: homemade sausage pizza and Caesar salad
- Monday: BBQ Chicken Drumsticks with potatoes and grilled zucchini
- Tuesday: Chicken Fajita Burgers
- Wednesday: Spaghetti with turkey meatballs and steamed broccoli
- Thursday: Not Your Mom’s Egg Casserole