Tonight was the best dinner of the week!
Breakfast for Dinner!
I love breakfast- and when you can have it twice in one day- that is one good day.
I was excited and really wanted to come up with a delicious, unique pancake. I am 110% I succeeded. 🙂
one secret to a good pancake is to not over-stir the batter….bubbles are a sure sign that your batter will be successful.
cake in a pan. genius.
a perfect flip. a perfect rise. a perfect cake.
to make the meal complete, my husband was in charge of the eggs.
note: hot sauce and jalapenos can turn any egg scramble into a masterpiece.
we didn’t like this dinner one bit.
Recipe for my Blueberry-Apple Pecan Pancakes
1 cup whole wheat flour
2 tsp baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup of grated apple
1 cup milk
3 large egg whites (whipped)
2 tbsp coconut oil
1 tsp natural vanilla extract
3 tbps chopped pecans
1/2 cup fresh blueberries
Mix all dry ingredients (first 4 ingredients) in a bowl. Mix the apple, milk, coconut oil, and vanilla in a separate bowl. Mix the apple mixture with the dry. Whip your egg whites for about 30 seconds or until foamy. Fold in egg whites, blueberries, and pecans.
Heat a large skillet on medium heat. Grease. Pour 1/4 cup for each pancake. When pancake begins to bubble and edges set, flip!
Makes about 10 pancakes.