Woke up early to see if there were any garage sales going on. We didn’t have our local newspaper that advertises them so we just drove around our city looking for signs. We came a cross a couple but I guess it’s not garage sale season just yet. We found some retro onion soup bowls that will be featured in a future blog post I’m sure. They were a bargain too at $1.50 for six! One persons trash is another persons treasure I guess..
After the garage sales Philip and Ethan paid a quick visit to the local record shop to show their support for Record Shop Day. He ended up buying a 7″ single by the British band The Buzzcocks, these are limited edition 7″ singles that are only produced for record shop day, go and visit your local record shop right now (well after you’ve finished my blog) and support local businesses and musicians.
While the boys were out being boys I decided to make some Apple Peanut Butter Pancakes for when they arrived back home. I decided on these pancakes because I already had all the ingredients on hand so I didn’t need to go shopping! I really love peanut butter, but it has to be just peanuts no added sugars or salts all natural. Apple and peanut butter go so well together, who knew?
And since the weather has improved we are now testing shooting out doors. It’s a lot more trickier with the lighting since the sun was directly shining on the pancakes. I’m sure we’ll get better as we experiment and get more experienced, but it was a beautiful morning to sit outside and eat some yummy pancakes for breakfast.
- 1 cup white whole wheat flour
- ¼ cup natural sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1¼ cup unsweetened almond milk
- ¼ cup natural smooth peanut butter
- 1 large sweet apple, stemmed, and cut into ¼-inch dice (be sure to dice the apple this small so that the batter cooks through)
- In a medium mixing bowl, place first 7 dry ingredients.
- Heat almond milk and peanut butter together for 30 seconds on high in a microwave and whisk together until combined.
- Make a well in the center of the dry ingredients and pour in almond milk and peanut butter mixture. Whisk together wet and dry ingredients until well combined. Stir in apple
- In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter or coconut cooking spray.
- Using a ¼ cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, the edges appear set, and the underside is golden brown. (These tend not to bubble like traditional pancakes.)
- Gently flip and cook another couple of minutes on the reverse or until batter is cooked through. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side.
- When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter or oil and pancake batter. Serve topped with Maple Syrup and garnish, with Apple if desired,
- I layered extra Apple between the pancakes too.