Editors Note: For most of August I am on vacation, spending some much needed time recharging my batteries and enjoying time with the family. I knew I was going to be away from my computer for some time so I went out searching for some great guest posters to help keep this blog active while I am away. I am so excited to welcome my good friend Latitia. Latitia has been known to blog from time to time at The Doctor’s Wife. She is a mom of two wonderful girls, a clean eater and easily the best cook and baker I have ever met. I am so thrilled that she is sharing some of her culinary wisdom with us.
I have a confession to make:
I meal plan.
As in: every week I sit down, plan out my meals for the week, make a grocery list, and then shop for those groceries. Quite honestly, I do not function very well without a meal plan. Quite honestly, it blows my mind that everyone does not meal plan. On the rare occasions that I have rebelled and gone meal plan-less it has been an epic failure. It somehow gets to 5pm without my noticing and then there is nothing left to do but order pizza. Because I can’t think of a single thing I want to make or have ingredients for in the house. Seriously. That’s what happens every time.
And so, because I like variety in our diet, I tend to plan for the following for each week:
- 1 chicken meal
- 1 lean beef meal
- 1 vegetarian (bean) meal
- 1 pasta meal
- 1 ground turkey meal
- 1 seafood meal
- 1 breakfast for dinner meal
Breakfast for dinner is one of my favourite things (isn’t it everyone’s?). I rarely have time to make a big breakfast in the morning, so having a breakfast-type dinner once a week is fun, and somehow seems like less work than a regular dinner. Everyone should do it. Some of our favourite options are: whole wheat waffles or crepes with lots of fresh fruit and real maple syrup, breakfast burritos, or eggs and local sausage with toast.
Today I bring you two of my favourite pancake recipes for your next breakfast-for-dinner occasion:
These are more of a mix between an oatcake and a pancake, and are much more dense and filling than their fluffy cousins.
- 1 ½ cups oat flour *
- 1 cup oats
- 3 eggs
- 1 cup milk
- 1 Tbsp ground flax seed (optional)
- 1 Tbsp oil (I use coconut oil)
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
Mix all ingredients together. Ladle about ¼ cup of the mix at a time over a hot griddle. Serve with fresh berries and real maple syrup. Makes about 8 pancakes.
*Oat flour can be easily made by whirring oats in your food processor (or baby bullet) until the oats are finely ground.
These are more of a traditional style pancake, and my newest recipe creation. My family thinks they are delicious. I tend to agree. I also have to sing Jack Johnson’s ‘banana pancake’ song every time I make them.
- 2 eggs
- 2 cups buttermilk (or milk soured with 2 tsp lemon juice)
- 1 Tbsp baking soda
- 1 Tbsp baking powder
- 2 cups whole wheat pastry flour
- 3 Tbsp coconut oil, melted
- 1 cup mashed ripe banana
Mix together eggs, milk, baking soda and baking powder. Add flour and then oil, stirring only until blended. Fold in banana. Ladle onto hot griddle or frying pan. Serve with fresh fruit and real maple syrup. Makes about 12 large pancakes.