Breakfast foods are my favorite, so if I'm going to choose a meal to not eat clean, then splurging on breakfast is the way to go. Plus, eating a hearty brunch keeps you full and gives you energy for a fun-filled Saturday- like us shopping in downtown Franklin with best friends.
Every Sunday, John makes us waffles or pancakes. Our go-to pancake recipe is from the tried and true Better Homes and Gardens New Cookbook- and is the same recipe that John's mom makes and is the one that John made me years ago for dinner one night when I was sick with a cold.
It's a tasty recipe and perfect to add blueberries, chocolate chips, bananas, or walnuts to... or enjoy plain! We make ours with almond milk instead of buttermilk and love the nutty flavor. You can also make them whole wheat by replacing the all-purpose flour with whole wheat flour and substituting brown sugar for granulated sugar.
So follow Jack Johnson's advice and make banana pancakes and "pretend like it's the weekend now..."
*variations added in parenthesis in the ingredient list
1 3/4 cups all-purpose flour (or whole wheat flour)
2 Tablespoons granulated sugar (or packed brown sugar; if using whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups buttermilk (or almond milk)
3 Tablespoons vegetable oil
Optional: Add in 1/2 cup of frozen or fresh blueberries, 1/2 cup chocolate chips, 1/4 cup chopped nuts and/or 1/2 cup sliced banana
1. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, use a fork to combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. For standard sized pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.