Posted by: mmstanger | March 15, 2010

Menu Mondays: Our No Cereal For Breakfast Month Challenge Continues…

Daddy-Daughter Chefs

Excuse the blur... The smoke was still clearing from Mike and Nina's first Daddy-Daughter Chef Time! The pancakes were yummy though...

We are doing wonderfully on our No Cereal for Breakfast Month Challenge.  Not only have we had no cereal for any breakfasts this month, but we haven’t had any period.  (And that’s quite a feat considering we still have two boxes of organic chocolate rice crisps hidden in a closet, which would make avery handy, craving-fulfilling snack or breakfast dish on some of our busier days!) 

Yet, while we have been doing well on eating no cereal, we haven’t been doing quite as well with is following our weekly Menu Mondays breakfast plans (or our lunch ones or dinner ones to a “T”,  for that matter).  Indeed, last week, we didn’t try as many of the soaked grain recipes as I intended to since a family friend – and wonderful baker – shared some delicious quick breads and spice cakes, which ended up making some delightfully handy breakfasts and snacks for us.  So, this week, our breakfasts will be a mix of the choices from this post and this one , as well as scrambled eggs, oatmeal and other whole food, quick-and-easy bites.  We might also try our new Soaked Grain Banana Whole Wheat Pancakes recipe again. For this recipe,  I adapted one of the recipes from last week’s post.  Our version is below.

Soaked Grain Banana-Wheat Pancakes

1 ½  cups of whole wheat pastry flour
1/2 cup of cultured yogurt
½ cup water
1 tablespoon of apple cider vinegar

Combine the above ingredients in a bowl and cover with plastic wrapping or a dish (so they won’t dry out). Leave out on the counter top overnight, up to 24 hours.

When ready to make, add to the batter:

1-2 bananas, blended until smooth

2 eggs, lightly beaten
1 ½  teaspoons baking powder
½  teaspoon baking soda and ½ teaspoon salt
Stir until well combined, adding water to thin down the batter, if needed.  (Or even using a blender or food processor if the mix is too chunky, as our Daddy-Daughter chefs did.*)  

Over med-high heat, melt some coconut oil or butter on a griddle or large sauce pan. (When a few sprinkles of water on the pan sputter, the pan is ready for cooking pancakes.). Using a small ladle, or a measuring cup, pour about ¼ cup of batter onto the pan per pancake. Cook until the bottom is lightly browned. Flip and cook the other side until browned, with the pancake cooked all the way through. (You may need to adjust the heat as you continue to make your pancakes.)

Remove your pancakes and keep in the oven at 200 degrees on a cookie sheet while you make the rest of the pancakes.

*As special bonus with this recipe for me, Mike and Nina had their first Daddy-Daughter breakfast cooking experiment using it.  Indeed, Mike nervously attempted the recipe Nina one morning while I did some work.  And, despite the smoke alarms going off when he put more than just a drop of water on the griddle to test if it was hot enough, the Daddy-Daughter’s cooking was a resounding success.  Their pancakes were enjoyed by all! 

Lunches, choices will include:

  • Ravioli, Sauce and Greens (tortillas, peanut butter, beans, turkey slices, cheese and a variety of other ingredients)
  • Chick Peas, Cheese and Sautéed Vegetables
  • Your Choice Picnic Sandwiches (bread, peanut butter, sliced meat, cheese, bean spread, greens, etc.)
  • Edamame and Brown Rice
  • Macaroni and Cheese with Broccoli
  • Boiled Egg Slices and Sides
  • Fridge and Pantry Forage (whatever we are inspired to make after peeking in both)

Dinner choices will include:

  • Soup Night: Cheddar Chowder with Muffins
  • Breakfast for Dinner Night: Banana-Nut Waffles with Syrup and Fruit
  • Fish Friday Night: Tuna Melts with Vegetable Crudités and Tomato Soup
  • Build-Your-Own Night: (We never got to this one last week.) Tortillas, Tortilla Chips, Beans, Bean/Tomato/Spice/Onion/Garlic Sautee, Tomato Sauce, Greens, Cheese, Yogurt, etc.
  • Italian Inspired Night: Manicotti, Sauce, and Spinach
  • Roasting Night: (We never got to this one last week.) Roasted Butternut Squash, Turkey Breast and Root Vegetables
  • Fridge and Pantry Forage (whatever I am inspired to make after peeking in both as I clean and organize the house while Daddy is away on business and the kids are at Grammy and Grampy’s.)

If you have ideas for no-cereal, whole-food, preferably meat-free breakfasts, please leave a comment and/or link.  Looking for some picky toddler-friendly, protein-packed lunch nibble ideas, too.  Thanks!

For others’ menu ideas, see the links at I’m an Organizing Junkie.

And, as always, remember, if you want to see related posts in this blog, do not use the category links below, but the ones listed in the right column.  Thanks and have a blessed week!


  1. […] Soaked Grain Banana-Wheat Pancakes (recipe in this post) […]

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