Sundays are Pancake Days. I love theme meal days! I grew up with a mom that had a meal for each day. In fact, the meal plan was up on the fridge so we all knew what to expect for dinner. My personal favourites were Pizza Fridays & Pancake Sundays.
I also love lists, so here’s a few reasons why theme nights are good!
- It gives you something to look forward to
- It allows for less cheat days, less junk food meals and takeaways.
- It structures the week a little better and helps with meal planning!
- It keeps the grocery budget down because you already know what you need instead of aimlessly wandering the isles of the supermarket.
- It gives your family special occasions and loads of memories
- No more: ” Mom, what’s for dinner?” – which is a question that can drive you insane after a hectic day and when you haven’t thought about it yet!
Our theme days look a little like this: Remember flexibility and creativity is important, but under duress, more commonly referred to as “suicide hour” when you have young kids (5pm – 6pm), creativity is difficult so go back to the original plan.
Monday: Meat Free Monday (although we are already vegetarian, we focus on eating a really healthy meal on a Monday). This is usually a plate full of fresh seasonal vegetables, soups or fruit salads.
Tuesday: International Flavours: Usually Mexican or Indian (this depends on what the family feels like, how much time I have to prepare and generally consists of Pot O Chili, Tacos, or a Curry)
Wednesday: Our Wednesdays are loaded with extra curricular activities, so Wednesday is dedicated to PASTA.
Thursday: Whatever I can find in the pantry day!
Friday: Pizza Night
Sunday: Pancake Day
Chickpea Flour Pancakes
VEGAN/GLUTEN FREE
Prep time: 5 minutes
Cook time: 5 minutes
Makes 8 pancakes
(double up the recipe if you have sons!)
Ingredients:
1 cup chickpea flour
2 flax eggs
2/3 cup water
30ml raw sugar
30ml chia seeds (to make you feel better about eating pancakes 🙂 )
2 tsp baking soda
Coconut oil for pan
Method:
Whisk together the flour, water, egg, sugar, baking soda, and salt until smooth consistency is reached.
Heat a pancake pan over medium heat and add a dollop of coconut oil.
Pour some of the pancake mixture into the pan once the pan is hot.
Cook until the edges firm up and bubbles come through the batter. Flip and cook until the other side has set.
Repeat.
Serve while still hot.
Suggest serving with roasted pecan nuts, a drizzle of rice malt syrup and sliced banana.
And of course, a soy capp!