The David and I plan out all of our meals for the week, go grocery shopping, and get exactly what we need to make those meals. Except we let the weekends fly by the seat of our pants and we’re usually scrounging around eating the last bits of fruit and maybe an egg for breakfast on Saturday and Sunday mornings.
I thwarted that weekend lackadaisicalness today, though! On Thursday, I picked up the buttermilk and wheat germ required to complete this recipe for Eating Well’s buttermilk-oatmeal pancakes.
Even though they were full of oats, wheat germ, and whole wheat flour and void of a single fleck of butter, I actually thought they were pretty darned good and I would definitely make these again. In fact, even though I halved the recipe, I think we’ve got enough batter left to make more for us both again tomorrow.
How full of yay to do a little less scrounging and a little more licking maple syrup off the fork.

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