For Monday morning of Spring Break, Tween requested ice cream for breakfast.
Of course he did. What kid wouldn’t want an ice cream treat for breakfast?
We’re enjoying a staycation while the rest of the family travels the world. That might not sound fair, but it’s just the right speed for the two of us this year. Time will come for us to travel.
So I considered his request and countered with my own: pancakes with berry sauce, topped with a scoop of vanilla? He happily agreed.
Friends, this vegan whole wheat pancake recipe by Running on Real Food couldn’t be simpler and it’s so delish! I’ve made it several times now and everyone enjoys it. Yes, you have to follow the link because I can’t in good conscious post the recipe here. I didn’t change a thing. The recipe is perfect as is (well, I did add a little extra non-dairy milk to get the texture right, but seems to me that’s just part of making pancakes).
I put a generous cup of frozen mixed berries in a glass bowl, added a dash of cinnamon, and microwaved them for 1 minute. I macerated them with my potato masher, then nuked them for another minute. You could do this in a pot on the stove, and you could add a dash of maple syrup. The bowl was easier and I don’t think berries need additional sweetener. Up to you.
Because I had an orange and noticed a recipe last night, I also made a Creamsicle Smoothie. I follow Simple Green Smoothies on Facebook; they call this an Orange Julius, but once I tasted it that name didn’t seem to fit. Either way it was tasty!
Creamsicle Smoothie
Serves 1
1 c spinach
1 large orange, peeled
1/2 banana, preferably frozen
1/2 c unsweetened non-dairy milk (you may need more to blend well)
Add to blender, mix well, and enjoy.
Now, back to spring break: reading, writing, playing with Tween playing with dogs, watching movies, and general low-key, all-around fun!
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