I love lazy Saturday mornings and big yummy breakfasts.
Most Saturdays I actually attend a mom’s group at 9 a.m., but on occasion, I stay home and relax with my family. Even when I do go to group, I tend to have time to cook breakfast and eat before rushing off since my kids are early risers (Woot! Woot! For the 5-6 a.m.-ers!…sigh.)
I made up this recipe for Christmas morning and was pleasantly surprised at how good it was. I basically combined a bunch of recipes I saw online and adjusted for what I had on hand – anytime that turns out good, it’s a shocker.
My battle with refusing to purchase pricey cereal rages on, and I’ve been on the lookout for other breakfast options. This week I tested a new one: whole wheat peanut butter pancakes.
We eat a lot of toast with peanut butter and jelly for breakfast in our house, as well as oatmeal, eggs and pancakes. A while back I began cutting down on the amount of cereal I purchased because it’s so darn expensive, and it usually only lasts a week at the most. With a family of three breakfast eaters, it’s simply not something I can afford. So I only purchase it when sales and coupons allow me to get it for $2.50 a box and under, and I supplement our breakfast stash with other options.
