My day started and ended with breakfast. Yum! Breakfast for dinner is the best and I don’t know why we don’t have it more often! Is anyone else a fan of breakfast for dinner?
Before we get to the pancakes, let’s start at the beginning. Breakfast: overnight oats at my desk this morning.
I was inspired by my pumpkin banana oatmeal combination and decided to make it into overnight oats. Into the overnight combination went oats, chia seeds, pumpkin, diced banana, plain Greek yogurt, almond milk, cinnamon and Trader Joe’s Pumpkin Butter. This morning I topped it with Trader Joe’s Sunflower Butter and Crofter’s. I just picked up the Trader Joe’s Pumpkin Butter and Sunflower Butter last weekend and I’m in love with both. Highly recommended if you have a TJ’s close to you!
I had a lunch meeting with clients today so I could not photograph my meal. We dined at Sunset Grille and I ordered a salad topped with a black bean burger. I was still hungry after lunch (and I really dug down deep and asked myself if I was really hungry – definitely was). I picked up a Synergy Kombucha and KIND bar on my way back to the office.
So happy to have kombucha back in stores…even if it is ridiculously expensive!
Guess who joined me for a run this evening?
Brandon, Sullie and I had a family run. It was a beautiful night. We knocked out three easy miles in about 28 minutes. Love having these two with me! 😀 This is the best shot we could get when we got back. Light was fading very fast!
There was major debate about what to have for dinner. I didn’t do a weekly menu plan this week and dealing with dinner every night is a huge reminder on why I meal plan. I did NOT feel like going to the store after we ran so we finally settled on breakfast for dinner.
Blueberry buttermilk pancakes, Morningstar “sausage” and cantaloupe. I am so happy that we ended up having this for dinner because it was absolutely delicious. Believe it or not, pancakes are one of the foods that I just cannot master. They drive me crazy! They’re always too flat or don’t cook evenly or aren’t done in the center. Brandon and I both decided that these were the best pancakes I’ve ever made!
(Recipe source Cooking Light Cookbook)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon canola oil
Blueberries if desired
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix together buttermilk, oil and egg. Pour wet ingredients over dry and mix until just combined. Stir in blueberries if using.
Heat griddle or nonstick pan over medium heat. Spread around 1/3 cup batter in pan and let cook undisturbed until bubbles form on surface and start to pop. Flip and let continue cooking for 2-3 more minutes. Pancakes should be golden brown on both sides.
Yield: 6 pancakes