9.28.2015

Pumpkin-Banana Pancakes are Here!!


Breakfast: Pumpkin-Banana pancakes, hardboiled egg and sliced strawberries
Lunch: Breaded and baked chicken strips, steamed carrot slices and strawberries
Afternoon snack: Puffs and organic yogurt


Breakfast: Pumpkin-Banana pancakes, hardboiled egg and blueberries
Lunch: Spaghetti, steamed vegetables and clementines
Afternoon snack: Puffs and organic yogurt


Breakfast: Pumpkin-Banana pancakes, hardboiled egg and honey dew melon
Lunch: Turkey quesadilla, black olives and sliced avocado
Afternoon snack: Sliced strawberries and peanut butter crackers


Breakfast: Pumpkin-Banana pancakes, hardboiled eggs and sliced strawberries
Lunch: Peanut butter and mashed banana roll up in a wheat tortilla, steamed baby carrots, 1/2 string cheese and whole grain Goldfish.
Afternoon snack: flavored rice cake and organic yogurt

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Pumpkin-Banana Pancakes

Ingredients:

2 very ripe bananas
1 15oz can of 100% pumpkin puree
1 TBS cinnamon
1 tsp pumpkin pie spice
2 cups pancake mix
1 1/2 cup vanilla almond milk
1/2 cup hot water

Method:

Mash the bananas. Add pumpkin puree, pumpkin spice and cinnamon.  Add pancake mix.  Add milk.  Add water until the mixture gets a bit watery.  Combine well after each addition.  Cook on a lightly greased griddle.  They take a bit longer to cook than normal pancakes so be patient.

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