Pancake Party!

I get into breakfast ruts a lot. For most of my life, I ate cereal with skim milk and possibly a side of waffles for breakfast basically every single morning. I’ve never been a savory breakfast kind of girl, because I’ve always hated eggs, bacon and sausage. Within the past year, though, I’ve moved away from having cereal for breakfast. First, I was on an overnight oats kick that started about a year ago. I was obsessed and came up with a million different combos. I still love overnight oats, but now I’ve been having them for snacks more often than for breakfast. Just a couple of weeks ago, I started having a smoothie-in-a-bowl basically every single day, topped with fruit or crushed cereal. So good. But since I’ve been home for the summer, there’s been only one thing on my mind–pancakes.

Before a week ago, I don’t think I’d ever made pancakes from scratch. Sometimes on the weekends I’d whip my family up a batch made from an Archer Farms mix. While they have tons of awesome flavors, they aren’t super healthy (or vegan–why do so many things have to have milk in them?) Earlier last week, I made my first homemade, single-lady pancake batch and I was hooked!

If you’re intimidated by making your own pancakes completely from scratch, fear not. They are super simple to make, take practically no time at all (maybe 10 minutes at the most, if you make a batch for just yourself) and are totally customizable. Here’s the basic formula I’ve been using…

3 T to 1/4 cup flour (I like peanut flour or oat flour)

1/2 t baking powder

1/2 to 1 T flax seed, ground and made into flax egg

2-4 T unsweetened almond milk (any flavor) plus extra water to thin

sweetener (I’ve been using Truvia packets or flavored liquid stevia)

Stir flour and baking powder together in a small bowl until combined. Add in liquid ingredients until mixed well. The batter should be thin enough to drip off a spoon but thick enough to hold together. Makes 3-4 small pancakes.

The baking powder is really the only thing you can’t substitute. You can use any flour you like, gluten-free or whatnot. If you’re not vegan or don’t have flax on hand, sub in egg whites or chia seeds. You can use all water, or all almond milk, or any kind of milk you want. If you don’t have a sweet tooth, you can leave out the sweetener or you can use a liquid sweetener like maple syrup or honey. And of course, any add-ins  and toppings you like! You can even play around with the texture. I love mine really thick and fluffy, so I make tiny, pillowy pancakes.

I’m sharing some of my favorite combos that I’ve made so far–all of them have been amazing and so much better than pancakes made from mixes!

Carrot cake pancakes made with oat flour and shredded carrot/fresh pineapple chunks/cinnamon/raisins, topped with peanut flour sauce and raisins.

PB&J pancakes made with peanut flour and topped with homemade strawberry jam and sunflower seed butter.

Cookie dough pancakes made with oat flour and chopped vegan chocolate chips, topped with honey vanilla agave syrup.

Tiramisu pancakes made with oat flour and Starbucks instant coffee powder, topped with homemade cashew ‘mascarpone’ cream, dusting dark cocoa powder and honey vanilla agave syrup.

Cashew ‘Mascarpone’ Cream (vegan, gluten-free, no added sugar)

1/4 cup cashew pieces, soaked in water overnight

2-3 T unsweetened almond milk (vanilla or plain)

5-6 drops liquid vanilla stevia, to taste

Drain water off cashews and pour into food processor or high powered blender. Add in almond milk and stevia and process until mostly smooth and creamy. Serve on top of pancakes/waffles, as a dip for fresh fruit or as sandwich filling. Makes about 1/4 cup.

Do you prefer pancakes, waffles or crepes? What are your favorite toppings for pancakes?

WIAW: A Day of Red & Pink

Hey everyone! I hope you all had fabulous weekends! Mine was really good, since I spent it at home, and actually a little longer than usual, because of a snowstorm that kept me here for another day. But I’m not complaining 😉

Anyways, I really wanted to thank every single one of you who commented on my last post. I loved that you guys spoke your mind in a very respectful way and I really liked the conversation that the post sparked. I really do believe that every person is totally different and as such, they have completely different nutritional needs and we should all be respectful and understanding of that, which you all did. So thanks again!

Peas and Crayons

Moving on to WIAW for this week! I decided to do mine a little early, since I wanted to do a special Valentine’s Day edition and V-Day is today! Basically, my meals were pretty pink and red (and chocolate-y) today in honor of the holiday. I’m not a huge fan of V-Day, but I also don’t hate it. I mean, my parents are basically the best Valentines ever, since they got me the sweetest card, a pink carnation plant and a cute American Eagle scarf. And after all, the day’s a good excuse to wear pink which is exactly I did. But more on that later!

Breakfast: raspberry mocha smoothie in a bowl topped with Kashi GoLean, peanut flour paste, gummy vitamins and a couple vegan chocolate chips.

This was my first attempt at a smoothie in a bowl and while it was super tasty, it wasn’t thick. At all. More like cold soup, which is alright but I want a super thick smoothie. Looks like I have to invest in some xanthan gum…Anyways, the smoothie was just a mix of some frozen raspberries, cocoa powder, u/s vanilla almond milk (my personal fave brand is Pacific Naturals) and a little Starbucks instant coffee powder. I love the little caffeine burst+coffee flava in the morning without shelling out $4 for some ‘bucks. Speaking of which…

Tall skinny soy caramel macchiato (love!) in a special Starbucks Valentine's cup.

My dad and I hit up the ‘bucks on Sunday for some afternoon coffee and I was soooooo excited, because I’d heard about the special V-Day cups. I am such a sucker for all things seasonal so this did not disappoint. I also tried out a new-to-me drink, the skinny caramel macchiato with soy and it was delicious and caramel-y without being too rich. Definitely a repeat order.

Outfit of the day: hot pink cropped cardi (A&F), pink ruffled tank (A&F Kids), tan corduroy jeggings (Hollister), pink plaid scarf (American Eagle), pink polka dot headband (American Eagle).

I was honestly surprised by how few people were wearing red or pink on campus. I guess I just like to be festive 😉 The pants look like a nasty color in the photo, but trust me, they’re actually a caramel color, not a gross mustard yellow. The lighting in my dorm is pretty pathetic!

Lunch: butternut squash cubes with cinnamon, chocolate brownie Pure bar, raisins.

Who says you can’t eat a brownie for lunch? It is Valentine’s Day, after all! And of course, the chocolate brownie Pure bar is super-healthy, so it’s alright. I enjoyed this lunch on-the-go between classes as per usual.

Snack: raspberry zinger tea, superfruits Oikos.

My favorite Oikos flavor, hands down, would have to be the superfruits. It’s an amazing mix of pomegranate, raspberry and acai and I just love it. I haven’t had it in literally months, though, because the stores me never seem to stock it. When my lovely mom picked up groceries for me last week, she found it and knowing how much I love it, got it for me. Now I get to enjoy it three more times!

Dinner: dark chocolate raspberry "cheesecake" oats, smart bacon.

I love love LOVE having oats for dinner…with some protein and a fruit or veggie to balance it out, of course. Tonight I went for a really sweet oats combo of dark cocoa powder and frozen raspberries with a spoonful of plain Greek yogurt stirred in. The yogurt made the oats really creamy and reminded me a little bit of cheesecake. A healthy cheesecake, of course!

Snack: bunny pretzels, organic strawberry jam, almond peanut cashew butter, peanut flour paste.

Of course I had to use my heart-shaped bowl at least once today. I’m not really sure how this snack is related to Valentine’s Day, except that it’s in the bowl and it has strawberry jam. It’s just one of my favorite snack combos at the moment!

How did you celebrate Valentine’s Day? What’s your favorite berry?