day three
Pancakes maintain their
fl avor and texture for fi ve days
when stored properly. Allow
them to cool, then refrigerate
in an airtight container, where
they’ll be waiting to make your
morning later this week. You’ll
also be prepping an extra
Mexican Bowl for an easy
grab-and-go lunch tomorrow.
oatmeal-date pancakes
In a blender or food
processor combine 1⅓ cups
rolled oats; 12 pitted dates,
chopped; 1 cup plant milk;
and 1 tsp. ground cinnamon.
Blend to a coarse batter.
Heat a nonstick skillet over
low. Pour ¼ cup batter per
pancake onto skillet. Cook
5 minutes or until the
pancakes start to release
from the pan. Flip; cook
3 minutes more. Repeat
with remaining batter. Serve
alone or with sliced banana
and a handful of fresh
blueberries.
leftove Parsley-Lemon Hummus
r
from^ Day^ One
R oen cpagiep 60 e mexican bowl
Brown Rice
Chickpea Casserole
leftove
r
from^ Day^ Two
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