So guess what – I didn’t have a muffin or sausage casserole for breakfast yesterday! I had about 20 minutes left before I had to leave, and I thought “I think I have time to make Nicole’s banana bread pancakes!”
I of course modified to what I had on hand. I started to follow her recipe and my batter was super thick – as in if I tried to scoop out some to drop in my pan I turned my measuring cup upside down and that batter wasn’t going anywhere. So I upped the milk to 3/4 cup and added a container of Chobani honey yogurt. I also subbed in pecans because I didn’t have any walnuts.
Banana Bread Pancakes
- adapted from Nicole at Prevention RD
Makes 10 pancakes (1/3 cup measure size)
- each pancake: 150 calories, 1.9 fat, 29 carbs, 1.5 fiber and 4.5 protein
- B+ grade on calorie count
- 2 cups white flour (Nicole used whole wheat)
- 2 teaspoons baking soda
- 2 teaspoons baking powder (I added that)
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 2 large bananas, mashed
- 3/4 cup skim milk (upped from 2/3)
- 1 container of Chobani honey yougurt
- 1/4 cup chopped pecans (Nicole used 1/3 cup walnuts
I am a lazy baker, so I mix my dry ingredients first, then add the wet ingredients on top of the dry ingredients and mix until combined. I like to let my pancake batter sit for 15 minutes, but there was no time yesterday. Right now the batter is sitting on the counter and I’ll cook the rest of them off for breakfasts next week.
They look plain, but they were very good – I liked the chunks of banana and the crunch from the pecans. On the side I had some Canadian bacon.
I was able to leave work early yesterday to go to the Wedding dinner for my nephew and his wife. So no lunch workout – so yesterday was a rest day for me. I knew I would be eating an early dinner so I brought leftover chicken noodles soup that I froze – I’ve never tried to freeze soups with noodles because I thought the nooodles would taste like ass reheated after being frozen.
Guess what? The noodles were delicious! And I used chicken from one I grilled so I could still taste the smokiness from the grill.
I swung by home, picked up Tony and we were off to the restaurant. The lighting was horrible in the restaurant but I plan to get a ton of pictures tonight at their reception. The bride and me – her name is Izzy. I put this picture on Instagram last night and Stacie said “Izzy and Bizzy!” Love it.
We started out with saganaki – how can you go wrong with warm cheese and pita bread?!
I had a burger – with extra pickles and pickled jalapenos. I love when a restaurant isn’t afraid to make a medium rare burger – sadly it had no seasoning at all.
Don’t panic – I immediately got rid of the red onions! Whew.
My other nephew Chris sat next to me – Tony wouldn’t take a picture with me – ha!!
And then we finished off the meal with a strawberry cake with cream cheese frosting. FYI, this was insulin worthy!
Then we went back to my SIL’s house and hung out for a while. We go to the reception tonight at Izzy’s parents house and then they drive back home to Tennessee tomorrow.
Today is my step-son’s 24th birthday!! I met him when he was 10, almost 11 so I am so proud of the man he has become. I put this on Facebook this morning – the big picture was from a vacation in Door County – I think he was 16?
I wanted to put pictures when he was younger but I could not figure out how to hook up the scanner to the computer – our printer is an all-in-one and it kept saying I didn’t have a USB plugged in – gah, I don’t even know what that is. So I scammed some pictures off Facebook! His wife Lizz (wow, Lizz, Izzy and Biz!) is surprising him with something today – one year it was zip lining, last year I think was the sky diving. We’ll found out later today.
I have to give a shout out to blog reader Peggy – I hadn’t checked Facebook pretty much all day yesterday. Her husband has diabetes, and at his last appointment his A1C was 8.7 – anything over 7 is not good. (Still haven’t gotten my results in the mail yet – grrrr).
Anyway, at that point in May their doctor wanted him to start taking insulin and he asked for just 3 more months to get his act together. They stuck with low carbs, cut out added sugars, started exercising. Tried to figure another way if one thing didn’t work. Their dedication and perseverance paid off – not only did he lose 17 pounds, but his A1C this last time? 5.5!
Peggy put this on Facebook and it nearly made me cry – you never know how something you say or do can effect another person:
Beth Hills Velatini BIZ!!! (www.mybizzykitchen.com for those of you who haven’t checked her out, you should). YOU, ma’am, have NO IDEA how you have inspired me and help me better understand this illness. That for each one it is different, what works for one may not for another. I don’t think you will ever know how much you have done for us!!! Thank you is never enough!!
Just – wow. I am so happy I could help in any small way – hugs to you and B and keep up the great work!
And on that note, I have to get my ass in gear – still need to make a carrot cake for Tony’s birthday tomorrow! Make it a great day!