We had almost no vegetables in the house on Tuesday evening, and I was feeling uninspired when it came to non-vegetable-based savory entrees.
Okay, that’s a lie. We have plenty of vegetables in the freezer. I’m just weird and refuse to use up my frozen vegetables when the fresh version is still in season.
Breakfast for dinner it was!
I’ve been toying with this recipe for about a week, and finally perfected these coconut almond pancakes. They are light and fluffy with some crunch and texture, thanks to the coconut and nuts. In fact, they are even tender and sweet enough to eat without maple syrup!
Oh, and as for the lack of vegetables thing? That’s not an issue anymore. A local farm was having a major end-of-season sale on tomatoes and peppers, so I currently have approximately 75 pounds of tomatoes and 12 pounds of green bell peppers sitting on my counter, waiting to be frozen.
I don’t think I’m going to need to ration my tomato usage anymore.