Over Christmas break I was nominated for Mom of the Year when I put a plate of salad in front of the kiddo and told her to pretend she was a bunny. Eat up! Surprisingly she ate the deli turkey and carrots. Not one of my better dinners. In my defense I didn’t expect her to eat much since we had gone to Five Guys earlier that day.
Not going to repeat that anytime soon. Today we stopped at Whole Foods nod picked up a yam, sausages (chicken, mild Italian & ginger/soy/pineapple) and a kid-picked yogurt. Husband had some pancake batter already in the fridge. You know where this is going … BRINNER!!

The ginger soy was interesting, not kid-approved. A curiosity experiment, wasn’t interested in the breakfast sausage option.
Even dessert was breakfast themed. I used the rest of the pumpkin purée to make pumpkin oatmeal muffin. As you might recall I had considered more pumpkin pancakes, but since we already had regular pancake batter ready, that seemed silly. So glad I changed my mind. This recipe, which I halved to account for the amount of purée I had, contains no oil, no butter. Out of the oven they were moist.

Hopefully they are still good tomorrow. If the husband has left us any.