a blog about faith, family, food, & more written by a wife and stay at home mom of five
My mom inspired me to work on this project for the girls… custom name canvases! We used 4×12 canvases (you can buy them at Michael’s, JoAnn’s, or A.C. Moore with a 40% or 50% off coupon) and paint that matches the nursery.
It was really fun painting them!
After I finished painting the lettering, my mom outlined it with an ultra-fine-tip black Sharpie.
I’m thinking about making some more of these for gifts (or even selling customized ones)!
Today Vera turned two years old! We had a fun party yesterday (more on that soon) with our family and had a quieter (but still fun) day today.
We are so blessed to have such a sweet girl in our life! We are thankful that God gave Vera to us two years ago today.
Vera, we love you!!
This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!
I love any recipe that gives me an excuse to eat chocolate for breakfast. I came across these beautiful pancakes while browsing Pinterest, and I had to give the recipe a try! The original recipe is from Minimalist Baker, and since her version is vegan, I tweaked it a little bit for our family (we are real food fanatics but we aren’t vegan). (You should definitely check out her blog, though. Her pictures are glorious and make you want to lick the screen.)
Whole Grain Oatmeal Chocolate Chip Pancakes
2 ripe bananas (little black spots preferred)
2 tsp. baking powder
2 eggs
1/8 tsp. salt
1 tsp. vanilla extract (not pictured)
2 Tbsp. almond butter (I used Trader Joe’s)
2 Tbsp. coconut oil (from Vitacost – if you’re a new customer & use that link you can save $10)
6 Tbsp. whole milk
1 cup old fashioned oats
1/2 cup freshly milled whole wheat flour
6 Tbsp. good quality chocolate chips (I like Ghirardelli)
Grind your wheat using the WonderMill.
I love warm, freshly milled flour!
Preheat your skillet to 300 degrees (temperature may vary for your skillet; mine seems to be a little hot, so I try to keep the temp. low).
Mash the bananas in a mixing bowl using a fork. Add the baking powder and stir to combine.
Add the eggs, salt, vanilla extract, almond butter, coconut oil, and milk. Stir just until combined.
Throw in the oats and flour and mix just until moistened.
Using a measuring cup with a spout, drop pancakes onto the griddle in scant 1/4 cup amounts.
Flip once so that both sides are beautifully golden.
Stack ’em up, and top with butter, a little drizzle of pure maple syrup, and a few more chocolate chips for good measure!
I can’t even tell you how delicious these pancakes are! It’s like eating several big, warm oatmeal cookies for breakfast (which, in my dad’s book, is always a good idea). I know you’ll be hooked once you make them too!
Makes 12 pancakes.
Enjoy!
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This post contains an affiliate link to the grain mill I use and love!
