Breakfast today was Whole Wheat Banana Pancakes and milk. I made some substitutions to the above recipe according to what I had on hand. I used whole wheat flour in place of whole wheat pastry flour. For the milk, I put a couple tablespoons of lemon juice in the measuring cup and then added milk to make two cups. Finally, I used canola oil in place of the olive oil. As I was pouring the oil into the batter, I realized that I could have used apple sauce. As the first set was coming off the griddle, I realized that I hadn’t used any sugar. I double checked the recipe and guess what? It doesn’t call for sugar! We taste tested one of the pancakes and it was good without sugar! The kids and I each had three pancakes (~4 in.) and I had four left to freeze for later. The recipe will feed all eight of us without doubling it. Next time, we want to try it with apple sauce in place of the oil.
For lunch today, I transferred some navy beans I cooked in my Crock-Pot overnight to a pan on the stove. I added some mixed veggies, sliced (coin shaped) smoked sausage, salt, pepper, and garlic salt. I brought this mixture to a boil then added some wide whole wheat noodles. I cooked this for another eight to ten minutes and lunch was ready. Everyone had seconds.
Supper will be at my parent’s house tonight.