Hey guys and gals! Thanks so much for all your sweet comments about my first socca pizza yesterday! Just FYI, the leftovers heated up great in the microwave today for lunch!
In case you didn’t already know, today is National Pancake Day…which I would like to just go ahead and deem it Heather’s Other Birthday Day! Mmmkay? Alright!
I figure I’m pretty knowledgable, a connoisseur if you will, when it comes to pancakes. Don’t believe me? Just take a look at a few of my recipes:
All Natural Protein Pancakes with Blackberry Sauce
Blueberry Almond Flax Pancakes with Coconut Cream
Chocolate Pancakes with Honey Peanut Sauce
Green Cakes with Packers Cheeze Sauce
Green Monster-cakes with Coconut “Mud”
Irresistible Carrot Pan-CAKES
Whole Wheat Gingerbread Pancakes with Pumpkin Maple Syrup
Unfortunately for breakfast this morning, I was pressed for time, which means…no pancakes for Heather! 😦 Baaaaahut, I did make some tasty “lazy girl pancakes”
2 slices Ezekiel cinnamon raisin bread dipped in a mix of 1 egg + 1 egg white, almond milk and a splash of vanilla topped with Justin’s maple almond butter, sliced nanners, a drizzle of maple syrup, and chia seeds.
Oh and I learned something during breakfast today: cinnamon raisin bread = the BEST friggin French toast ever!
Now, breakfast was good, but how could I not have pancakes on National Pancake Day? I debated about making these from Liz’s blog along with some stir fry veggies, but I just couldn’t get the thought of sweet fluffy pancakes out of my mind. To satisfy my craving, I brought back a classic childhood fave, PB&J! Let me introduce you to my inner child’s most favorite breakfast to date:
Peanut Butter & Jelly Pancakes: (serves 1)
- 1/4 cup peanut flour
- 1 tablespoon ground flax
- 1/4 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 1 egg white (I used 3 tablespoons liquid egg whites)
- 1/4 cup cottage cheese
- 1/4 teaspoon vanilla extract
1. Combine all ingredients in a mixing bowl and stir until smooth, aka lump-less!
2. Spray a non-stick skillet with cooking spray, pour in pancake batter and cook over medium heat for about 5-6 minutes.
3. Flip and cook other side of cakes for 3-4 minutes.
4. Plate first pancake and spread your favorite jam over the top (I chose strawberry).
5. Top with other pancake and add a spoonful of peanut butter.
6. Strawberry “flower petals” are optional, but definitely recommended!
Who says you can’t have your
cake pancake and eat it too? With a whopping 35g of protein, this meal is definitely not your average childhood indulgence!
How did you celebrate National Pancake Day?