Things have been quiet over here this week… because my real life has been hectic!
The “canals” in The Venetian in Vegas, where I had dinner one night this week
The past week has been a whirlwind, between getting through the busiest time of the year for my publicist job, celebrating a friend’s birthday locally in San Diego (with a private Pilates class & smoothie hangout!), then packing, getting organized, and setting off to Las Vegas for work. Last night I flew from Vegas to New Jersey, where we are in the midst of wedding busyness leading up to my brother’s wedding this weekend. So, as you can imagine, there has been a lot happening in my world.
BUT! Today I’m back to share one of my favorite recipes. It’s a goodie!
Pretty much everyone that knows me well knows about my love for pancakes. They’re my favorite fancy breakfast, hands down.
I’ve shared some very yummy pancake recipes on the blog before, but today’s recipe takes the [pan]cake.
See what I did there?
I actually shared a variation of these pancakes on the blog a couple years ago, but since then, my batter recipe has evolved a bit. Over the last few years, I’ve made these pancakes so many times, I can make them with my eyes closed. Sometimes I change them up a bit, subbing in chocolate chips for blueberries or topping them with strawberries, but the basic batter combination always remains the same:
Oats. Vanilla protein powder. Banana. Almond milk. A pinch of salt, cinnamon, stevia, vanilla extract and baking powder. And that’s all there is to it!
I absolutely love starting my day on a healthy note, which is why my mornings always include a nutritious breakfast. There’s a reason why our morning eats are called the most important meal of the day: Breakfast breaks the fast that your body has been enduring overnight, gives you energy, and gets your metabolism revved early in the day.
In honor of February being National Hot Breakfast Month, today I’m sharing 5 of my favorite hot morning meals with you guys. Let’s get to it!
1.) Protein pancakes. A week never goes by without me making pancakes of some sort! Here’s one of my go-to protein pancake batter recipes:
Combine the following in a blender just until combined, then form into a couple of pancakes on a griddle over medium-low heat. Cook until lightly browned on each side, and pair with your favorite toppers…. such as sliced strawberries, blueberries cooked in the batter, some dark chocolate chips thrown in, banana slices + peanut butter topper… the possibilities are endless!
½ cup rolled oats
½ cup almond milk or milk of choice
2 TBSP whole wheat flour or other flour of choice
½ scoop vanilla protein powder
¼ TSP cinnamon
Dash of salt & sweetener (I use either stevia or honey)
¼ TSP baking powder
2.) Avocado toast. I’m kind of obsessed with avocado, and love incorporating it into this simple breakfast: Mash some avocado on a slice of freshly toasted wheat bread, and add a squeeze of fresh lemon & a sprinkle of sea salt. I often pair it with a sliced, cinnamon sprinkled apple.
3.) Van’s apple cinnamon waffles. I first started eating Van’s waffles when I had a brief stint with trying out a gluten free diet, and ever since then a box of them can often be found in my freezer. My favorite variety is their apple cinnamon waffles, and my go-to ways to eat them are a.) with baked apple chunks and honey, or b.) with banana slices, nut butter & honey:
Van’s waffles are such an easy breakfast to throw together when I’m in a rush. Yum!
Pancakes are forever and always my favorite kind of breakfast.
The possibilities are endless when it comes to pancake ideas. In the summer I’m all about incorporating berries into my pancakes, and now that it’s autumn, I’m into seasonal pancakes that focus on foods like pumpkin and apple.
Recently Fit Body Bakery sent me a few of their gluten-free, protein rich baking mixes to get creative with, including their Power Up Pancake mix. The Fit Body Bakery line was created to support strong, healthy, active bodies, so naturally, I was excited to experiment with their mixes. Designed to help customers to bake fresh AND healthy, their mixes contain:
6g+ protein per serving
About half the sugar as conventional baking mixes and recipes
Unrefined coconut sugar and stevia for sweeteners
100% gluten free whole grains
No preservatives or artificial ingredients
With baked apple, dried cherries, chopped walnuts, cinnamon & maple syrup, today’s pancake recipe is all about those delicious autumn flavor favorites.
The other day I overheard a debate over a very important topic: what the best meal of the day is.
One person said that dinner is their favorite because there are so many options, while another woman said that breakfast is the best because you can’t beat omelets, toast and hash browns. The guy in the group said that brunch is the best because you can pick if you’re more in the mood for breakfast or lunch/dinner food, and it’s also an acceptable situation to drink alcohol before noon. Touché.
For me, it’s a toss-up between a tapas dinner – since I love little plates and taking a few bites of many things – or breakfast. If you’ve read this blog much at all, you probably already know that pancakes are this girl’s favorite breakfast of choice (and sometimes for lunch or dinner too).
Have I gotten sick of pancakes having eaten them at lease once a week for the past several years? Negative… because I never stop coming up with new pancake recipes! Hence today’s topic at hand:
Sometimes my pancake recipes are simple and healthy, and sometimes they’re indulgent and more like dessert…. Today’s recipe is a cross between the two. These salted caramel banana pancakes are vegan, gluten free, and nutritious, yet they taste kind of like bananas foster meets a gooey, sweet tooth breakfast.
Does anyone else feel like the month of June just flew by?!
I can’t believe that the 4th of July is already coming up at the end of this week! To celebrate Independence Day and get into a festive spirit, I came up with a red, white & blue recipe of one of my favorite meals… pancakes!
I haven’t posted a pancake recipe in awhile, and trust me when I tell you that this one is deeeelicious. I’ve seen red, white & blue pancake commercials around for chain restaurants lately, and had the itch to come up with my own homemade version that’s gluten free, vegan, healthy and light.
Hello and Happy Monday! Hope that you all had a great weekend.
Let’s dive right into my weekend highlights!
After another awesome workout at Fitwall on Friday, I knew that strength training would need to be kept to a minimum over the weekend so that I could let my sore body recover. On Saturday morning, my little family and I headed to Elfin Forest to hit the trails.
There are millions of devoted coffee drinkers in the world….but I, my friends, am not one of them. Instead of the caffeine from coffee giving me energy, it gives me headaches. It actually has a bit of an opposite effect on me. Case in point: Last week I had my first (iced) coffee in quite awhile because I was near a Dunkin Donuts in New Jersey, which are a rarity here in California, and I felt so tired an hour later that I took a nap. And I’m not a big nap taker.
Tea on the other hand, is my coffee shop/hot bev/lazy weekend morning drink of choice. Green tea is my favorite. It doesn’t make me feel zingy, and it also doesn’t make me sleepy or headachy. It’s just nice and soothing.
So when Kiss Me Organics recently contacted me asking if I’d like to try their matcha green tea powder, I was all, Yes please! Grown only in Japan and made from top-quality leaves, matcha is the only form of tea in which the whole leaf is consumed.I had never had matcha before but was sold on the idea that it has 137x the amount of antioxidants of brewed green tea powder. That’s a lot of disease fighting goodness!
I’ve been thoroughly enjoying my matcha. My favorite thing to do with it is to throw some in smoothies and pancakes, where it adds just a subtle flavor. With that being said, I thought I’d share two recipes I came up with using matcha. The first is yummy vanilla yogurt matcha pancakes…
The above photo shows the pancakes topped with strawberry sauce and granola. I made the strawberry sauce by combining frozen strawberries, a bit of stevia, and water in a pan and cooking until the strawberries are soft and warm. The below photo shows the pancakes topped with warmed apple, cinnamon and honey. Both are awesome!
Another recipe I’ve made a couple of times is what I’m deeming my morning fruity matcha shot. It’s a combo of mango, mixed berries, banana, and matcha pulsed in a food processor. See below for both recipes!
Being the big pancake lover that I am, I obviously couldn’t let National Pancake Day pass me by without whipping up a new flapjack recipe! Before talking about my yummy creation, I want to share a picture of the newest addition to my family — a baby boy name Daniel Richard! I became an aunt for the third time this morning when my younger brother Danny and his girlfriend welcomed him into the world.
How precious of a little face right? Being across the country from my loved ones is hard when things happen with my family. I would love to hold him while he’s so tiny, but I’ll have to wait a few months for my next trip to the East coast to meet him.
Moving onto other happy things, pancakes…
When I picked up some buckwheat flour at my local health food store yesterday, I immediately had pancakes on my brain. I’ve never really cooked/baked with buckwheat flour before, and I’ve been on the lookout for it lately to try it out.
a gluten free food, also known as kasha when roasted
the seed of a broadleaf plant related to rhubarb
a good source of magnesium
high in the essential amino acids lysine and arginine
a rich supply of flavonoids, which protect against disease
I drizzled my buckwheat pancakes with honey and topped them with a bit of crunchiness using my latest obsession: Kind peanut butter whole grain clusters. My first experiment with buckwheat was definitely a success! I’m very happy to have leftover pancakes to eat tomorrow, and am looking forward to playing around with buckwheat more.
I’m a day late in posting this, but in honor of Martin Luther King, Jr. Day being yesterday, here are a couple of my favorite of his quotes:
Ever have days that you feel like are just off? Today was definitely one of those days. I was having an issue with my Mac where 2 of the keys weren’t working right, so I had to drop my computer off at the Apple store for a repair yesterday. Because of this, I had to work on my iPad and hubby’s PC today, neither of which I know how to use that well, without any of my files or previous emails on hand. It was a pain in the butt but I worked through it without getting too frustrated, and luckily my computer was ready to pick up later on today.
My off work day rubbed off on me when coming up with what to make for dinner. I had just come home from a gym workout and just didn’t feel like eating any dinner food. What to do when you’re not really in the mood for dinner? Breakfast for dinner my friends!
I made whole wheat pancakes with a few dark chocolate chips thrown in for good measure, veggie “sausage” patties and fruit.
And speaking of breakfast, I have yet another pancake recipe for you today. I know I know, pancake recipes 2 weeks in a row? What can I say, pancakes happen pretty often in my kitchen!
Before I get to my awesome pancake recipe today, I have a few random things to share with you:
1.) This week I officially started school at the Institute for Integrative Nutrition! I’m really excited about the class and connecting with other students. I just feel like everything I’ve read, seen, and heard so far at IIN resonates with me so much and makes me feel so motivated. I’ll definitely be sharing some concepts and ideas of the course that I find interesting throughout the year, so stay tuned!
2.) I’m in love with ordering canvas prints of neat photos I’ve taken. The above canvas is my latest order, which I got for $20 via a Groupon deal. The picture is from my trip to Livermore Valley last year during harvest season, and I’m pretty much in love with it.
3.) My giveaway of Chef Del’s Better Than Vegan cookbook ends tomorrow. If you’re interested in winning the book, head over here to enter the giveaway!
And now onto this deliciousness….
Not surprisingly, my undying love for pancakes continues.
I just love whipping up healthy pancake batter a couple times a week, and after buying a huge container of blueberries last week, I knew that I’d use some of them to make pancakes ASAP. I decided to get creative last weekend and spice up my pancakes a bit by including lemon zest. Blueberries and lemon just make an awesome combo! These pancakes aren’t overly lemony – just a hint of lemon with lots of blueberry, oatmeal and flaxseed goodness.