I was really hoping this week's blog post would be a birth announcement of sorts. Ummm, no. I have said about ten thousand times during this pregnancy and my last "I would hate to go overdue". Well here I am, five days over. Do I hate it? Yes I do. I am not patient, I feel like I have served my time. The one up side is that it will for sure end, at the latest, in five days. I would just like this munchkin to come on his own. I am really hoping to avoid being induced again. The only thing I can do is keep myself busy, rest and try to remain positive. I am starting to think my body is against actually going into labour. Enough complaining though, I still feel OK and baby is healthy (and maybe a little too happy). BUT I still have earned the right to vent.
I will admit the keeping busy part has been quite rewarding. I have spent a lot of time with my son at various activities, parks and play dates. I have seen many girlfriends that have provided me with much needed humor, trash magazines, books and in some cases their own stories of the torture of being overdue. I may have also consumed an unmentionable number of Shamrock Shakes from McDonalds (yes, I do set foot in that restaurant). My husband seems to have the patience of a saint, or is trying really hard to keep it together for my sake. Of course I have been cooking, a lot.
I have used peanut butter as a topping for pancakes, but had never made or seen a recipe for peanut butter pancakes. When I came across this one on Pinterest and saw the simple ingredient list I had to try them. I made them Peanut Butter Banana Pancakes.
Ingredients:1 1/4 cup whole wheat flour
2 tablespoon granulated sugar
1 tablespoon baking powder
1 1/4 cup milk
1/4 cup natural peanut butter1 banana, sliced (optional)
Directions:In a medium bowl, combine the flour, sugar and baking powder.
In small bowl or measuring cup, whisk together the milk and peanut butter until smooth. Add to the dry ingredients and beat just until a batter is formed. Do not over-beat.
Pre-heat a nonstick saute pan or griddle over medium heat. Spoon the batter by 1/4 cupfuls in to the pan. Lay banana slices onto batter. Cook until golden brown on both sides. Serve immediately. Adapted from here.
I loved them, they felt like a huge treat. They are so fast to put together (no eggs, or oil needed), and have an extra hit of protein. The batter is fairly thick so watch your pan temperature. If it is too hot you are going to get an undercooked middle. I am sure this would work with processed peanut butter, in which case I would omit the sugar. I changed the recipe by using whole wheat flour, omitting the salt and adding banana. I made a double batch to ensure we had extras for another breakfast, that was a good call. I served them with a plate of mixed fruit and maple syrup. They are 100% toddler approved.
So the next time you hear from me the wait will finally be over.