And as I posted yesterday, it was Shrove Tuesday – meaning pancakes for dinner!
So here is my day of eats – and because of the pancakes for dinner issue, my day was a little low on veggies, which is really not in keeping with the Love Your Veggies Month theme that Jenn has going on – so I apologize in advance! Tomorrow will be better (or really…today ;)).
Breakfast was a delicious hot bowl of pumpkin oats – my favourite way to start a weekday morning, when I just need something yummy and nutritious before running out the door to work.
My mid-morning snack was so needed that I ate it before I could photograph it (whoops!). I did take a shot of my empty tea mug for you, which was accompanied by one of Katie’s delicious gluten-free lemon blueberry muffins which I made dairy-free by using Earth Balance butter and almond milk. (I’m not vegan so I kept the egg). I also didn’t add the stevia/sweetener because I found the honey made them sweet enough.
Lunch was a vegetable roll – yay for sushi! This is a file photo – as sushi aficionados can tell, this is a yam and avocado roll, whereas I had a vegetable roll (we sushi fanatics are picky aren’t we??). I was too rushed to take a photo…sorry! I’m not doing too well so far, am I? 😦
Afternoon snacks equalled fruit! I fuelled up on an organic apple and a serving of green grapes, which are just tasting SO good right now!
I had a yoga class after work so en route I had a Luna bar to keep me full – Nutz Over Chocolate flavour of course!
Dinner need not be explained – pancakes, bien sur! It was a fabulous Shrove Tuesday, and I hope everyone else enjoyed having pancakes for dinner…it should happen more than once a year!
I also had some requests yesterday to share the recipe for the traditional English pancakes I talked about (and that are pictured below) – so the recipe is below! Very simple, very yummy :).
Traditional English Pancakes (I learned this recipe from my dad, but I believe it is adapted from the Queen of all English cooking – Delia Smith)
INGREDIENTS (serves 6):
1/2 cup flour
Pinch of salt
3/4 cup milk of choice (I used Almond Breeze almond milk but traditionally, 2% would work great)
1. Sift flour and salt into a mixing bowl. Make a small well in the flour with your finger, then crack the egg into the well.
2. With a fork, whisk the egg into the flour. Then, with an electric whisk, gradually add the milk, continuing until the milk is completely combined. Strain the mixture through a sieve to get the lumps out. NOTE: The mixture will be THIN. That’s why these pancakes come out more like crepes than the fluffier American pancake.
3. Heat some oil or butter (these pancakes are amazzzzzing cooked in butter – go figure! I would also recommend canola or coconut oil, but traditionally it would be butter…) in a frying pan.
4. Add pancake mixture a ladle at a time. Spread quickly all around the pan till its thin and spread out. When the mixture starts to show bubbles on the top, the pancake can probably be flipped. Cook on the other side and serve!
5. For serving suggestions and topics, see yesterday’s post – I gave a few!
Nutritional information is per pancake if makes 6 (using 2% milk and not counting the fat it is cooked in, or toppings):