Background on the Pancakes
For the last five mornings, I have been making pancakes for breakfast. On the first two mornings, I used bananas as a filling. My mom and niece took the train out here to spend some time with us, and I ended up using the last of the bananas on Saturday morning when I decided to make us pancakes for brunch after my Writer’s Group.
On yesterday morning, I used chia seeds, and then today, I used a combination of chia seeds and sunflower seeds. Believe it or not, it was filling. I got full after eating the second thick pancake. Another new thing that I tried was using honey instead of syrup for a topping, along with vegan butter. They were delicious!!
- 2 cups of Bob’s Red Mill Pancake & Waffle Mix
- 4 tablespoons of olive oil or vegan butter for the mix (2 for bowl mixture) (2 for skillet)
- 1/3 cup of sunflower seeds
- 1/4 cup of chia seeds
- 2 cups of Almond or Soy milk
- Jar of honey or syrup
- vegan butter for the topping
- Dump the pancake mix into a bowl.
- Toss the seeds, 2 tablespoons of olive oil/butter, the milk and 2 tablespoons of flaxseed meal.
- Mix all the ingredients with a whisk, wooden spoon, or whatever you have.
- Heat up 2 tablespoons of oil or vegan butter in a skillet or pan.
- Use a 1/3 cup measuring cup to pour the scoops of batter into the skillet, turning the pancakes over once you see the holes coming through.
- Drizzle honey or syrup and butter on top.
Send me a line letting me know if you try it. You definitely won’t be disappointed!
But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us.
Have a blessed night!
A few days ago, I decided that I would make chicken tacos for my son and I, and then vegan crumble tacos for my daughter. Well, that would have been possible if I had tortilla shells at home. I had everything but tortilla shells and chips. Go figure! Since it was later in the day, I adlibbed on a meal for my daughter, and then my creative juices were flowing as far as trying to figure out what I would come up with for my son and I.
I decided to make what I call Garlic Butter Chicken Sandwiches. They were mouth watering good. I hope that you enjoy them and have a blessed rest of your week.
Activity: Making Garlic Butter Chicken Sandwiches for Lunch and Dinner
Total Prepping and Cooking Time: 30 minutes
- (2) boneless, skinless chicken breasts
- (1) container of sour cream
- (1) container of mild salsa
- (1) teaspoon of onion powder
- (1) teaspoon of oregano
- (4) tablespoons of vegan butter
- (1) teaspoon of garlic powder
- (1) jar of minced garlic
- (1) teaspoon of parsley
- (1) pack of Artisan hamburger buns
- (Optional): Shredded carrots
- Cut up the two chicken breasts into small chunks.
- Pour the butter into a skillet, along with the minced garlic.
- Dump the chicken into the skillet, along with all of the seasonings, and saute the chicken for about twenty to twenty-five minutes.
- While the chicken is sauteing, place the buns in the oven to toast for about ten minutes.
- Place the chunks of chicken on each bun, pouring extra butter as to moisten the bread.
- Add sour cream, and then salsa on top, with shredded carrots being optional for the last topping.
- Enjoy and have a blessed evening!
It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O Most High:
2 To shew forth thy lovingkindness in the morning, and thy faithfulness every night,
3 Upon an instrument of ten strings, and upon the psaltery; upon the harp with a solemn sound.
4 For thou, Lord, hast made me glad through thy work: I will triumph in the works of thy hands.
5 O Lord, how great are thy works! and thy thoughts are very deep.
Psalms 92: 1-5, KJV