Pancakes and Fruit... oh my!

I love me some pancakes. However, I'm too little to eat syrup, so we had to find some pancakes that were sweet and moist without it. Bring in mama's Fruity Pancakes. Even daddy and grandpa ate them {withOUT syrup} and loved them!!

We make them with bananas and blueberries. You can use your imagination to make them how you like them!

{Fruity Pancakes}

1 cup wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup honey or agave nectar
1 egg {or egg substitute!}
1 cup milk
1/2 cup yogurt
Your choice of bananas or frozen fruit


Mix together wheat flour, baking soda and baking powder. In another bowl, mix together honey, egg, milk and yogurt. Pour the stuff from the liquid bowl into the flour bowl, and stir everything all together!
















Now you have a couple of options...

{Option One}
If you want to make mini banana pancakes, cut up your bananas. {If you're using all of the batter for banana pancakes, it will take about 5-6 bananas}. Take a fork and dip your banana slices in the pancake batter.
















Put the banana pancakes on the greased griddle or pan {we use a pan sprayed with olive oil spray}.












Once the little pancakes get bubbly, flip them over.











Let them sit for a few minutes and these ones are all done! {Repeat as necessary}.











{Option Two}
If you want to use frozen fruit, put a handful or two of fruit in your pancake batter. Mix it all up.











Scoop some batter on a greased griddle or pan.











Watch for it to get bubbly and flip it over.











Let them sit for a few minutes and these ones are all done! {Repeat as necessary}.

Gabe's Favorite Cheesy Pasta

Every week mama and I make cheesy pasta. Every week daddy and I eat it all. It is my favorite food, and the best part is that it gets better the more leftoverish it becomes. Yummy!!

{Cheesy Pasta}

4 cups cooked pasta {about 16 oz}
2 tbsp butter or margarine
1/2 tsp chopped onion
1/2 tsp garlic powder
1 tsp ground mustard
2 tbsp flour
2 cups plain yogurt {we like soy!!}
3 cups shredded cheese


{If you haven't already, prepare the pasta according to the directions.}

Melt the butter in a pan. Then add your onion, garlic powder and ground mustard. Let them simmer for about 3-5 minutes.











Add some flour. This will help thicken your sauce. Mix it all up and let it simmer for a few minutes.












Now add the yogurt and mix it all up. Let it simmer for a few minutes so it's all a consistent temperature.











Then slowly mix in your cheese. We used medium cheddar, but you can use different types/combinations. Rememberize that if you use less yellow cheeses, your sauce may not look as "cheesy".











Let your cheese sauce simmer for a few minutes to get the cheese all melted and mixed in. Then you can spoon some on your noodles. {Mmmm...}











Whatever is leftover can be stored in the fridge for about a week {it never lasts longer than that at our house!!} It gets even better when it's leftovers!!

Carrot 'n' Yogurt Squares

For breakfast this morning, I had a carrot 'n' yogurt square. It was sooo super yummy that I had to tell you all how you can make your own. It's one of mama's many recipes to use the yogurt we make. Next week we'll learn how to make the yogurt!

You can put frosting on them, but we don't because I'm not allowed to have that much sugar. We eat them all by themselves for breakfast.

{Carrot 'n' Yogurt Squares}
1 cup oil {or applesauce}
1 cup plain yogurt {we used soy!}
2 eggs {or egg substitute}
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1 cup grated carrot
1 cup chopped nuts
1/4 cup honey
1 cup raisins {optional}

Preheat oven to 350 degrees, and grease a 13 x 9 inch pan. When mama does this, she either sprays it with oil, or she brushes oil or butter on the pan. After you make the pan greasy, set it aside to use later.










Now get a big bowl. Combine honey, oil, yogurt and eggs in it, and beat them well. Then put flour, baking powder, salt and cinnamon in the liquid. Stir it well.











If you haven't already, you need to grate your carrots and chop your nuts. Mama uses almonds that have been through the blender when she makes these. We also grate our own carrots because it costs less money and has fewer preservatives {whatever that means!}
















Then stir them {and the optional raisins!} in. Mix well again.











Now you get to finally use the pan from the beginning step. Pour your batter into the pan, and put it in the oven for 30 to 40 minutes.











Then you're done! If you want to add frosting, let it cool first.