So Grant is not a big fan of pancakes. In fact, I can count on one hand the amount of times I’ve seen him eat them in the last 6 years. He finds them too doughy and just not that appetizing. The first time Grant ever went to my parents house my sister made him a big batch of chocolate chip pancakes for breakfast one morning. I had to hold in my laughter as Grant stuffed those pancakes down his throat.. he wanted to be polite and eat them but the beads of sweat rolling down his face told me he wasn’t enjoying them. Gotta love him for being a trooper.
Knowing Grant doesn’t like pancakes, I like to put my thinking cap on once and awhile to try to see how I can make them good enough for him to eat. I know I can’t make them plain because then they will be too doughy, but at the same time I can’t stuff them with fruit or sauce because he doesn’t like soggy pancakes either.
I made apple cinnamon pancakes a few months ago that were pretty good, but even though he said they were good, I could tell they weren’t great. He didn’t go back for seconds.. that’s a clear sign they weren’t his fav.
When I woke up on Saturday morning I knew I had to prove I could make a killer pancake. Cooper and I got busy in the kitchen whipping up some Zucchini Bread Pancakes as Grant snoozed and when he woke up, breakfast was waiting. I didn’t want to stare at him when he took the first bite but I was so curious about what he thought! These were his first words:
“These are really good!”
I was so excited! And then he went back for seconds! AND THEN later on that night, he had them again!
Win for me.
Oh, did I mention he only eats pancakes with Aunt Jemima syrup? He doesn’t like real maple syrup. WHO DOESN’T LIKE REAL MAPLE SYRUP. GAH. I cringe every time he takes that Aunt Jemima bottle out of the fridge.
Zucchini Bread Pancakes
Makes about 14 small pancakes
- 1 1/4 cup whole wheat flour
- 3/4 cup quick oats
- 4 tsp baking powder
- 1/4 tsp cinnamon
- 3 tbsp ground flax seeds
- 5 tbsp hot water
- 1 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 1 banana
- 1 1/2 cup zucchini, shredded
- 1 tsp vanilla extract
- 3 tbsp organic cane sugar
- 3 tbsp sultana raisins
1) In a large mixing bowl combine the flour, oats, baking powder, and cinnamon. Set aside.
2) In a medium mixing bowl combine the ground flax and hot water. Stir and let sit for 2-3 minutes until it is thick.
3) In a small bowl mix the almond milk and apple cider vinegar. Let it sit for 2 minutes.
4) Add the banana to the flax mix and mash. Add the almond milk mixture, shredded zucchini, vanilla, and cane sugar. Mix well.
5) Pour the wet mixture into the flour mixture. Stir until just combined. Add the raisins and gently mix.
6) Grease a large frying pan over medium heat. Once hot, add about 2 tbsp of mixture to the pan – repeat depending on how much room is in your pan.
7) Cook pancakes for about two and a half minutes on each side. Once browned, remove from heat and repeat with remaining batter.
Half Marathon News
So I have some bad news this morning. I’m not running my half this weekend. I’m disappointed and sad and ahh. It just sucks.
With all the physio and resting after physio, my running schedule kind of took the back burner. I should have given myself another month or two to prepare. This was the firs time I have ever trained for this kind of distance so I guess it’s a live and learn experience.
Although I am disappointed that I won’t be able to run the race this weekend, I know that it is the smartest thing for me to do. My knee isn’t quite ready for it yet. I ran 10k yesterday and although it was good while I was running, afterwards I could barely walk.
Ah well. I guess the training starts for the spring?
Have you ever had to back out of a race?
Pancake lover or hater? Real or fake syrup?