Keeping with my latest theme of summer produce usage and not wasting food, I came up with this tasty breakfast idea for the family.
EMG (everything must go) has been my family’s way of saying “clean out the frig” or “we’re eating up all the leftovers for our meal.” I used my mom’s buttermilk pancake recipe for the pancakes but changed a few ingredients. Then I incorporated the leftover fruit salad I had inside the refrigerator from part of Monday’s dinner. I’ve been trying to do more in getting the boys (and myself especially) to eat more raw fruits and veggies for our meals. The only problem with eating more fresh foods is that they don’t have a very long shelf life. It’s quite a challenge trying to find creative ways to use these different foods before they spoil. However, any extra work is worth the health benefits if we can continue along this path. One day, when we are settled onto our new homestead, we will be growing lots of fruits and veggies so I need to start preparing for that day by researching and experimenting with new recipes now. 🙂
When mixing the pancake batter, decrease the flour to 1 1/8 C. and add a heaping 1/4 C. coconut (single recipe). If you don’t have coconut in the house, try using chopped apples or mashed bananas. You can add just about any kind of fruit to the batter. Just alter the amount of flour depending on the fruit’s texture (i.e. if using bananas, use the full amount of flour called for in the recipe).
You end up getting lovely fluffy pancakes with a delicate sweetness from the coconut. When adding the fruit salad, all the natural fruit juices get absorbed by the pancakes adding to the sweet flavor. This was WAY better than syrup and a LOT healthier too!
Happy that in the end we had a yummy, hot, healthier breakfast and still succeeded on contributing to cleaning out the refrigerator.