Confession: I didn’t set a single limb outside today.
Call me lame, I call it warm.
Unfortunately, tomorrow is supposed to be the worst of the days, and I have to go outside tomorrow. Work, schmerk.
What did I do to pass my time? Well, before going on a cleaning rampage and getting stuff printed out and organized for my classes that start this week, I made pancakes.
You’re all really shocked right now, huh?
At least they were a little different than usual. You see – after a bedtime snack of Kashi Autumn Wheat, I discovered I had a whole lot of shredded…crumbs.
I wasn’t about to throw them out, but the texture weirds me out to just have them all in a bowl with milk.
And so it found its way into pancakes. Truthfully, I struggle to call them pancakes as they’re really not like a normal pancake at all. They’re very moist and almost oatmeal-like in the middle. This could have something to do with the fact that I kept wanting to add more liquid, but unfortunately the next time I can try them won’t be until my next box of shredded wheat is finished.
This doesn’t mean they were bad – not at all! Just a disclaimer for those who are thinking it’s a light, fluffy pancake. And honestly – I don’t think there’s a better way to use up the last of that cereal at the bottom of the bag!
- 1/4 c. shredded wheat crumbles (I used Kashi)
- 2 t. chia seeds
- 1/4 c. freshly brewed coffee (still hot) (see note)
- 3 T. white whole wheat flour
- 1 T. wheat germ
- 1 t. baking powder
- 1 t. ground cinnamon
- 3 T. almond milk
- 1/4 c. fresh or frozen blueberries
- maple syrup and almond butter, for topping
- earth balance or butter, for greasing pan
Combine the shredded wheat and chia seeds in a bowl and then stir in the hot coffee. Set aside for 2 minutes or so – sip some coffee, preheat your pan, that sorta thing.
Once it’s thickened a bit, add in the dry ingredients and stir. Add in the milk and stir to combine. Fold in the blueberries. The batter will be thick – don’t add more! You’ll wind up with pansoup, not pancakes. …not that I would know or anything…
Grease the pan and spoon the batter onto the preheated pan. Fry about 4-5 m. on each side, or until golden. The insides will still be moist and dense – that’s as cooked as you’re going to get, though!
Serve drizzle with maple syrup and almond butter “sauce,” and a grilled banana, of course 😉
Note: You could probably also use hot water or almond milk if you don’t happen to have a hot pot of coffee. The coffee flavor isn’t that noticeable, having something hot is more the point.
All the more incentive to accidentally smush your shredded wheat cereal boxes on the drive home. Or not hate on the bag-boys that decide to throw ten pounds of sweet potatoes and bananas on top of them.
I couldn’t make up my mind re: flash vs. natural light. I was finding the natural light to be a bit too harsh. But was happy to have it – I hate waking up and being in the dark all morning on days I have to work!
I mentioned cleaning rampage, yes? Well, I took care of the kitchen. You guys are right. I have a flour problem. And a grain problem. It’s a good thing I bake a lot…and I think there will be lots of bread-baking in my future! I need something that will use at least 3+ cups of flour, after all.
Anyways. As a flour and grain addict, I have too many grains that get neglected. Well, actually I don’t – I just have barley that gets neglected. So I might as well use it, right? I was surprised to find out I actually like barley, while I was under the impression that I didn’t care for it.
Beets, however? Well, I don’t think I’m their biggest fan after all. I mentioned last time that I warmed up to them…but I think it’s “baked until crispy” or nothing when it comes to me and beets. I wasn’t too fond of these. I followed a recipe for roasting them (and some carrots) in a balsamic and thyme sort of…glaze? But it was nothing really to write home about, I guess.
…at least the barley was good. The veg was just “mreh.”
So – cereal! What’s your favorite kind? Ever used it for something other than, well, a bowl of cereal?!