Good morning and happy Monday to you all. Today brings with it the menu for the week. Isn't it funny that I started this blog to chronicle life on one budget and the reality of being a full time at home mom, but I seem to be posting about food very frequently...hummmm? You know we begin life as moms working so hard to make sure our babies are nursing correctly and for long enough, we worry about our children's progress on the growth charts at every check up, and then we begin the battle are around two years old over what they will eat....so with that in mind maybe I shouldn't be surprised at all that the blog centers around food if it is meant to center around motherhood! That said I wanted to post a recipe for mulit-grain banana pancakes that my oldest son has fallen in love with. They pack quite the punch nutritionally and he wakes up every morning, for the last 8 mornings at least, asking for them. If you have picky eaters or company (maybe both) you should give them a try. Here is the how to:
INGREDIENTS
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed
DIRECTIONS
1.Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2.Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed
DIRECTIONS
1.Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2.Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
As for the rest of the week we'll be having pancakes for breakfast or french toast. For lunch we'll be eating chicken nuggets or left overs from the previous night's dinner. Finally for dinner we'll be eating the following:
Monday: Beef Stroganoff, green beans, and frozen fruit
Tuesday: Chicken Rice A Roni and broccoli
Wednesday: Grilled burgers and fries
Thursday: Chicken Pot Pie
Friday: Left overs
Saturday: Beef and Chicken Fajitas, Beans, and Rice
Sunday: Fend for yourself...mom's taking the day off
Posts
Those pancakes look goooood. Yum. I have to include protein in my breakfast or I'll start to sputter. So throw in some BACON and sausage for me! Also, my nephew is staying with me and he requires 25 grams of protein daily. I think we all do but due to a slight ADHD he needs to get most of that in the morning. LOVE the blog. LOVE food.
ReplyDeleteThose pancakes look mouth-watering! I am definitely going to give those a try, especially now that school is out for the summer. Thanks!
ReplyDeleteList Mama