I’m celebrating my own belated Pancake Day with a stack of whole wheat sprouted grain pancakesMm, healthy. Until I pile on all the butter and maple syrup and sugary fruits. But the flour packet said 22g extra whole grains, so that’s got to count for some nutrition.
Then again I’m not highly qualified in the field of healthy eating, which is where my mother (a legit nutritionist) steps in. Which also explains why we have all these strange variations of flour like spelt and buckwheat and ground almond with a 40% blend of millet instead of just plain flour.
But they still produce pancakes, so that’s all I need
Today’s post is a short one—student duty callsThere’s a scary amount of studying I should be doing but my productivity inevitably wanders off course all the time.
Like you know, when I decide to make pancakes for lunch because they’re so quick and easy but spend almost an hour choosing toppings and artfully decorating them so I can take pictures later.