Well, here it is… I’m jumping straight in to 2012 with a breakfast challenge to myself, and perhaps to you as well. I often have people tell me they either don’t know what to eat for breakfast or they get tired if the boring same ol each morning and end up skipping it or indulging on rubbish instead.

When people talk to me about this I am sure I stand there gobsmacked… mouth hanging open, eyes wide… how can this be?? How can people struggle with this amazing meal?? I often have breakfast for lunch, and if I’m home alone I always have it for dinner… OI’m sure I could come up with a whole month of breakfast ideas… and there it was: the idea that is now my January challenge. 31 different breakfasts, one a day for the month of January. My challenge to you? Join me! Try some of them or if you’re a super good student, all of them! Let me know what you think! I’m sure I can reform you all to be good breakfast addicts as well!

So I start the challenge and the new year off with a bang…. Check out this for a breakfast: Strawberry shortcake pancake stack. Why go out for brekky when you can eat like this at home?

Strawberry Shortcake Pancake Stack

Adapted from Oh She Glows.com

1 cup + 1/4 cup whole wheat flour
1/2 cup shredded, unsweetened coconut
1 tsp baking powder
1/4 tsp baking soda
generous 1/4 tsp nutmeg
generous 1/4 tsp allspice
1/4 tsp cinnamon
Pinch or two kosher salt
3/4 cup trim milk
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup
3/4 cup warm water
Oil, for skillet
Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor)

Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.

Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary

Meanwhile, slice about 20 strawberries. This is obviously less than that but it turns out strawberries don't like being left on the bench in humid weather :(

I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. If I was doing this again I would do non-frozen strawberries as I had to add milk to get an ice cream consistency.Also, I started out hopeful that I could just use my stick blender but after thinking I'd snapped the blade I transferred them to my food processor.

Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup  if you like and serve immediately. Makes 8 small pancakes. (I got 12 pikelet size)

I was a little sleep deprived and forgot to put the maple syrup on top, (which is very unlike me.) Whilst this seems a great way to cut back on extra sugars and make them a tad healthier, it did leave them quite dry and Dave didn't even finish his (He's a pancake snob). I liked them still but would have much preferred the extra touch that only maple syrup can give ;)

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