Cheat weekend over

Actually didn't do that bad.  Breakfasts are a no-brainer now and we tried to stay physically active.  John cooked some small steaks Saturday night and I did the rest of the meal.  A small baked potato with low-fat toppings and asparagus wrapped with thin prosciutto.   Yesterday we had an early supper after skipping lunch.   A trip to Mt. Dora to check out their huge antique/junk extravaganza Renningers puts on every few months yielded a divided condiment plate I'd been looking for and a very small travel cribbage board.   It was only $5 so I couldn't refuse.   It's pretty hilly there so it was quite the workout hiking around.  Then it's off to Wasabi--my favorite Chinese food buffet.   Their black pepper chicken and crab rangoon is excellent. 

We're back on track this morning and I've got a busy week on tap.   Laundry's almost done and it's only 9:00 am.  *\o/*     Plenty more cleaning to be done and plans for painting to be made though so no rest for the weary.
With that, I leave you with a recipe sent by a dear friend.   I found the buckwheat flour in our Publix so it is available and will give it a try in the morning.   John will love the blueberries especially.   Like other recipes, you can either half this or make the whole recipe and freeze the remaining.  That makes it an incredibly fast but good for you breakfast when you're in a hurry.   Thanks Marianne!!!!

Blueberry Buckwheat Pancakes
 ¾ cup buckwheat flour
¾ cup whole-grain pastry flour or whole-wheat flour
1 ½ tsps. Baking powder
½ tsp baking soda
¼ tsp salt
1 cup low-fat buttermilk
¾ cup non-fat milk
2 large eggs
2 tbs canola oil
1 tb honey
2 cups unsweetened blueberries (fresh or frozen-thawed)
Cooking spray
½ cup syrup

In a large bowl, whisk together the dry ingredients
In a medium bowl beat together the buttermilk, non-fat milk, honey, eggs and oil. Stir the wet ingredients into the dry ingredients mixing only enough to combine them (the batter will be somewhat lumpy). Stir in 1 cup of berries.
Coat a large non-stick griddle with cooking spray and preheat over medium heat. Use a ¼ cup measure to ladle the batter onto the griddle. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes. Keep the pancakes warm in a 200 degree oven as you finish cooking the remaining ones. Serve topped with syrup and remaining berries.
Makes 12--4 inch pancakes
Per serving info-----435 calories, 73g carbs, 13g protein, 11g fat (1.5g sat), 110mg cholesterol, 7g fiber, 640mg sodium