I woke up this morning with a craving for breakfast. Now, I love breakfast. It is definitely one of my favorite meals. But when I saw this recipe for Puffed Apple Pancake in the March issue of Delicious, I just could not resist. These pancakes go by a lot of different names: dutch baby, dutch apple pancake, baked apple pancake. They all mean caramelized apples with batter poured over them and baked in the oven. This is Bill Granger’s recipe, and it did not need much fiddling. I cut it in half to serve 2. You can easily double it and use a larger pan.

This comes together fairly quickly, so I recommend that you have everything ready before you start.

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This is my entry for Fight Back Fridays!

Those of you who read my blog regularly know I love breakfast – scones, french toast. But I don’t have time to eat that every day. So what do I eat every day?

Raw oatmeal, with a myriad of additions.

This is not for everyone, trust me. The taste of raw oats takes a little getting used to. But it is loaded with fiber, probiotics, and antioxidants. It’s low-fat, low glycemic index, and gluten-free. I’ve got the routine down and can have it ready to walk out the door within 5 minutes flat. I keep all the non-refrigerated ingredients in a drawer together, so I don’t have to go looking for them.

You can mix it up with other fibers, other nuts, other fruit, skip the Coconut Butter, however you want it. Use a non-dairy kefir or non-dairy yogurt. I’ve used both soy and coconut milk yogurt.

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Chocolate-cherry whole wheat scones. I could eat these every day. One of these days, I will share with you what I really do eat every morning. But these are my special treat. In my freezer, there is a bag of frozen raw scones, so I can always have melty, tender, warm scones right out of the oven. A cappuccino on the side. Now that’s breakfast. Also try the Blueberry-Meyer Lemon scones!

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