My Perfect Pancake

I feel like everyone has that one pancake recipe that they know that they can always count on. For awhile now, I’ve been trying to find the right combination of ingredients that made a perfect, thick, moist and delicious pancake.

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Well, yesterday I finally did it!

Topped with coconut oil-fried bananas, a peanut flour cocoa sauce and unsweetened coconut. (Excuse the Instagram photo!)

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And then I made them again this morning and topped them with strawberries, maple syrup and coconut with peanut flour between each layer. Droool.

I really wanted them again for lunch, but I felt like that would’ve been a bit overboard…

My Perfect Pancake

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  • 4 egg whites
  • 1/3 cup TVP
  • 1/3 cup unsweetened almond- coconut milk (or other milk, but I think this gave it a delicious flavor)
  • 1 T Coconut Flour
  • 1/4 cup unsweetened applesauce (or pumpkin puree)
  • 1 t cinnamon
  • .5 t pure vanilla extract
  • .25 t baking powder
  • .25 t xanthan gum

In a small bowl, combine TVP and almond milk and set aside. Let soak for about 5 minutes, or until the liquid is absorbed into the TVP.

Heat a coated skillet or griddle to medium heat.

Whisk egg whites well, about 30 seconds. When they foam at the top, add in applesauce and coconut flour.

Add TVP mixture along with the rest of the ingredients. Mix well. I found that it thickened with time, so I let it sit for a minute or 2.

Pour batter into 4 pancakes and let cook for 5 minutes. When outsides seem firm and the spatula easily slides underneath, flip!

Cook for additional 5ish minutes.

photo_2Top with everything you can get your hands on- because like I always say, toppings make the meal! 🙂

Annnd ready, set.. DIG IN!

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What are your favorite pancake toppings? Do you go crazy like I do, or keep it simple?

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Easter Recap and Breakfast

I have a lotttttt to catch up on. I hope everyone had a wonderful Easter! To be honest, I was feeling pretty down yesterday. As graduation nears, I find myself getting more and more anxious to be back home with my family. With the high gas prices and the fact that I had only been back at school for a few days, I opted not to go home for Easter.
It was harder than I thought it would be. I hated the thought of my families all getting together to celebrate while I was so far away. For that reason, I decided to keep off the blog for the day.

The day was pretty uneventful. I really just hung out with the boyfriend and watched Game of Thrones to prepare for the season 3 premiere that was on last night (!!!!).

For breakfast, I literally whipped up some cottage cheese, greek yogurt, cocoa powder, almond milk and a handful of spinach in my Magic Bullet. I also added some Xanthan gum for thickness. I poured it over some quinoa and sprinkled it with flax, strawberries and sautéed bananas.

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photo_4I wish I had something more festive for you, but honestly I forgot it was Easter when I woke up. Not being with family really put me in a funk!

Since I’m new at this, I forgot to take a picture of my lunch. But it was a pretty typical salad for me so you’ll be seeing it a lot. I’m a huge fan of warm toppings on a lettuce base.

Yesterday’s had:

  • A combination of chopped romaine and baby spinach with apple cider vinegar
  • Sauteed black beans, brussels sprouts, cabbage, peppers, onions and peas tossed in nutritional yeast
  • About 1/4 sliced avocado
  • Last, I drizzled the whole salad with some tahini and Sriracha

We didn’t feel like being completely lazy and wanted to at least do something for Easter, so the boyfriend and I got a little dressed up and went to Ruby Tuesday’s. This was for two reasons- 1) it’s one of the only restaurants in Oswego and 2) we had a coupon.

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After my trip to the salad bar! Dim lighting + cell phone= not a great quality photo. Oh well.

For my entree, I did something I never would have done a couple weeks ago. I ordered steak!

photo_5Not the best looking plate of food, but still delicious!

I feel like I have some kind of red meat phobia and barely ever eat it. After last night, I’m wondering why this is. It was delicious and I’m so happy I listened to my cravings and ordered what I wanted! I was also in the mood for something saucy, so I got spaghetti squash with marinara as one of my sides. I also went crazy at the all you can eat salad bar.

After dinner, we went to his house where we watched the Game of Thrones premiere and I feasted on my night time snack- Chocolate Arctic Zero topped with healthy chocolate- peanut butter sauce adapted from Heather (cocoa powder+peanut flour+water+stevia), frozen raspberries that I microwaved and some unsweetened coconut. Not a bad way to end my day!


Breakfast

I think mother nature has pulled a April Fool’s joke on us all. It has been so beautiful out lately and today is just… not. Rainy, cold, cloudy, gloomy, depressing. Yuck. This kind of day only calls for one thing…

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Oatmeal!

Peanut Butter and Berry TVP “Oatmeal”

(adapted from Laura’s recipe)

  • 1/2 cup TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1.25 cups water
  • 1 t vanilla extract
  • 1 t cinnamon
  • 2 large egg whites
  • 1/4 cup frozen berries (I used mixed berries)
  • 1 T peanut flour (or peanut butter)
  • More berries or toppings of your choice!

In a saucepan, combine water, TVP, oats, flax, cinnamon and vanilla and bring to a boil

Reduce heat and cook until all the liquid is absorbed. Stirring constantly, add egg whites and cook for an additional 2 minutes.

Next, add frozen berries and cook for 3-4 minutes. The berries will begin to cook down and will turn the oats a slightly purple color.

Mix the peanut flour with desired amount of water (I did slightly more than 1 T) and drizzle over the oats. Add more berries, coconut or whatever your little heart desires!

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Morning “Me” Time

I have a ritual that I follow almost every morning. I always wake up sometime in the 7 o’clock hour, and I’ll make breakfast soon after. I have a terrible addiction to coffee and have it 99% of mornings. If I don’t have it in the morning, I’ll probably have it later that day. If I do have it in the morning, I’ll still probably have it later that day.

No matter how much I have to do that day, I don’t start doing work until after I eat. Breakfast time is “me” time. It gives me the chance to relax, catch up on blog posts and now, write my own posts!

Breakfast

I love making a big breakfast on the weekends. Heck, I love making big breakfasts during the week! On the menu today, pancakes.

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Mmmmm.

Spring may be approaching, but I was craving some fall flavors this morning.

Pumpkin Apple Spice Pancakes

What you’ll need:

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  • 3 egg whites
  • 1 TBSP pumpkin puree
  • 1/4 cup unsweetened applesauce
  • ~1/4 cup TVP* (Oats will also work!)
  • 1 TBSP coconut flour
  • 1 TBSP unsweetened almond milk (or milk of choice)
  • .5 tsp cinnamon
  • .25 tsp of both ginger and nutmeg
  • a pinch of ground cloves
  • Toppings of your choice!

*TVP is textured vegetable protein. I often use it in pancakes as a higher protein and low carb alternative, but quick oats would work just as well.

Heat a large skillet or pancake griddle to medium heat. Lightly coat with oil or cooking spray of your choice- I went with coconut oil this morning.

Combine egg whites, pumpkin, applesauce and almond milk in a bowl and mix well.

Stir in TVP and coconut flour, and then add spices. If you don’t have all of them on hand, that’s fine. When I’m making pancakes I usually just pick a random assortment of spices and it always tastes delicious!

Pour batter into the pan- I made 3 smaller pancakes, but you could also make 2 larger ones (or 5 baby pancakes?)

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After about 5 minutes, check if they’re ready to be flipped. They won’t bubble on top, but you’ll be able to easily get the spatula under them. They’ll feel firm, not doughy. Cook for another 5 minutes on the other side.

When done, serve with the toppings of your choice! I mixed peanut flour mixed with almond milk and spread it on top, sprinkled strawberries, chia seeds and unsweetened coconut and drizzled maple syrup over everything.

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Homework and eventually gym time. See you after lunch!