While I would love to while the remaining weekend hours away at my leisure, I have a full day planned out-of-town with the family. Fortunately, my general sleep deprivation somehow still allows me to be a "morning person," so I've squeezed in a run and breakfast to boot, the latter of which I briefly share with you.
Raised with the notion that Sundays call for "proper" breakfast (e.g., one involving something cooked rather than cold from a box), I still apparently retain that mindset to some degree, often taking the time to crank up the stove or oven for that all-important first meal of the day. Given today's time restraints, I continued yesterday's emphasis on breakfast with another quick, morning classic: pancakes. It seems like ages since I've eaten plain, traditional-style "buttermilk" pancakes--I often take advantage of the limitless creativity involving a basic batter by adding fillings or flavorings--so I decided upon cooking the No-Fail Buttermilk Pancakes from 500 Vegan Recipes. I substituted all-purpose flour with whole wheat pastry flour, the sugar with a tablespoon of maple syrup. As their name implies, these beauties did not fail my expectations at all; drizzled with pure maple syrup, these pancakes were delicious, tender, and very much reminiscent of regular, non-vegan versions I once enjoyed. This may be my new go-to pancake recipe.
I hope everyone enjoys what's left of the weekend!