Friday night we had breakfast for dinner. It was fun and easy. It also gave me the perfect excuse to get Saturday morning's breakfast taken care of.
I started by making a double batch of Tofu Bacon and setting half of it aside.
Next up was a batch of banana pancakes. I tinker with this far too much to give an accurate recipe but this should give you the general idea. I started with equal amounts of uncooked oatmeal, pastry flour and cornmeal. (I used about 2 cups of each.) Then two tablespoons of baking powder, 1/4 cup flaxseed meal and 2 tablespoons of brown sugar. Whisk it all together to avoid lumps. I also tossed in a handful of chopped walnuts and another handful of sunflower seeds.
I put about 6 over-ripe bananas into the blender along with plain soymilk and a bit of blackstrap molasses and blend it all up. I combine the wet ingredients with the dry and almost always discover that I need more liquid, so I add a bit more soymilk or even water. When its the right consistency, I make a batch on a cast iron griddle. By the time I'm ready to make my second batch, I need more liquid but that's what happens when you cook with oatmeal.
I also made a strawberry banana smoothie and an apple crisp to go with our breakfast for dinner.
Saturday morning, before hitting the shower, I assembled breakfast sandwiches out of the leftover pancakes and tofu bacon. I put these on a cookie sheet and baked them at 350 degrees until the pancakes were crispy, about 15-20 minutes. The result was a quick grab breakfast that was a little different from our usual muffin or quick bread fare. It was a big hit with the kids and because of it, the boys made it to karate on time!