We're loving breakfast for dinner!

I've been buying a gallon of milk at the grocery store. It's insanely expensive, but we use more than a half gallon most weeks and at some point I run out and have to go buy more. This makes me think that I'm spending more, unnecessarily, on milk...so I buy the gallon to be safe.

To use up all of the milk by Monday(which is my shopping day), I've been making things with milk (which has SEVERAL perks, health wise) more often. Needless to say, I've found a few great recipes for breakfast foods. I love breakfast foods and love even more being able to whip up a tasty scone or a hearty waffle whenever I want.

I've used my waffle maker to make, well, waffles by the bucket load! We had some for dinner and then I froze a bunch, after giving a few away. Then tonight, I made Cranberry-Orange Oat pancakes. I've been loving the cranberry orange combo and have taken advantage of it as much as possible.

I'm not much of a pancake person, but I really loved this hearty, healthy and quite tasty pancakes. Patrick is more of a simple food man, but he enjoyed them too. I couldn't withhold such goodness. Let me know if you try these anytime pancakes!

(A few notes: I got the recipe from Prevention Magazine. I added a little more cinnamon than the recipe calls for and I also used fat free milk. They still tasted great! I added a bit on vanilla, because I love vanilla. I did use a 1/4 cup measuring cup, but made the cakes a little smaller. I got more out of the batch (to freeze) and two or three smaller ones were just enough. I served them with warm syrup.)

Cranberry-Orange Oat Pancakes
Submitted By: Mindy Fox

Prepare these ahead of time, freeze them, and reheat for the convenience of the boxed variety without the empty calories of refined carbs. Fiber-rich oats and whole-wheat flour keep your metabolism in high gear and your cravings in check.

Original recipe yield: 8

Prep Time: 20 Minutes	Ready In: 20 Minutes
Servings: 8

1 cup old-fashioned rolled oats

1 cup whole wheat flour

1/4 cup all-purpose flour

3 tablespoons packed brown sugar

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup orange juice

1/4 cup 2% milk

1/4 cup extra-virgin olive oil or canola oil

3/4 cup sweetened dried cranberries

1. Preheat nonstick griddle (if using electric griddle, set to 325 degrees F-350 degrees F).
2. Whisk together oats, flours, sugar, baking powder, cinnamon, and salt in large bowl. In medium bowl, whisk together eggs, orange juice, milk, and oil.
3. Add wet ingredients to dry ingredients and stir to combine. Fold in cranberries.
4. Drop 1/4 cup of batter onto griddle and cook until edges look dry and bubbles come to the surface, about 3 minutes. Flip and cook until bottom browns and pancake is cooked through, 1 to 2 minutes. Repeat with remaining batter. Serve with agave nectar.

Happy cooking!