Mother’s day is right around the corner. Each and every day I thank God how lucky I am to have a Mother who is kind, selfless, caring, and encouraging.
My mom lifts me up when I’m down, encourages me to always be the best person I can be, and absolutely loves me unconditionally. After my father passed away several years ago, my mom and I became inseparable. I’ve learned to keep the people you love close, let the little things go, and be appreciative of what you have.
Giving back to Mothers is such a hard thing to do. How can you give someone something who has given you everything? You really can’t. But making her pancakes is pretty close. They’re made with love after all.
These pancakes are incredibly fluffy, moist, and absolutely melt in your mouth. And there’s actually TWO secret ingredients that keep them light, fluffy and tender:
Buttermilk: The tang and richness it brings to baked goods is undeniable. I promise you’ll notice the difference. It’s slightly acidic and so when mixed with baking powder, it will allow the pancakes to rise and keep them from breaking down. The result is a tender fluffy pancake that will leave you speechless – promise.
Greek Yogurt: Adding greek yogurt to pancakes makes them the holy grail of breakfasts, I swear. It helps to thicken up the batter, but still leaves you with the lightest pancake. Pretty magical.
Healthy banana waffles made incredibly fluffy and light with quinoa flour. They’re crispy on the outside and nice and light in the middle – the way a waffle should be. Best of all they’re good for you, and filling!
It’s been a while! How was your Christmas? Did you eat too many Oreo balls? Consume too much cheese? Stuff your face with finger food until you just couldn’t anymore? Make a cake with over 6 sticks of butter?
Okkayyyyyy maybe that was me. Oops!
I’m so ready for 2014 you guys! Not just because I feel like it’s a fresh start but because I like getting back to the root of things and into a routine. Each new year I like to take a little bit of time to reevaluate what’s important in life and to find a little inner peace.
Oh and I think I forgot to mention that I turned 25 last week! Each year I’m feeling more appreciative. My boyfriend flew in from Chicago to help me celebrate. When I picked him up from the airport, he had a bouquet of lilies (my favorite) to give me; we try and keep things romantic as usually our time together is short and sweet. Now I’m writing to you from Chicago, where we celebrated his birthday. We plan on seeing a few good movies, going ice skating, and relaxing until the New Year.
But of course, I had to take some time to blog about these incredible waffles. I wish you could see how serious I am about them; they are SO easy to make. To keep them light, I used bananas, egg whites, and almond milk. There’s no butter or oil, and they’re gluten free, too! I love chocolate chips in my pancakes and waffles so I added a few, but you can always leave them out if you aren’t a fan.
I shared a few with my Mom because I wanted to get her opinion. She said they were the BEST waffles everrrrrrrrr.
Apple Cider Cornmeal Pancakes made with touch of maple syrup and sausage — a great breakfast!
In the realm of comfort food, there is one thing that dominates breakfast: pancakes.
I remember when I was little and my Dad used to make me the thinnest pancakes — it was such a treat to wake up to! Later in life, I was a huge fan of thick and fluffy chocolate chip pancakes. To this day, every time I visit my best friend’s house from high school, I always request that her mom make her famous chocolate chip pancakes — they’re still my absolute favorite.
To be honest, I really love all pancakes because I only get to have them once in a while. And when I do, you better believe I load them up with creamy, warm peanut butter AND maple syrup. That combo CAN’T be beat… unless you’re throwing bacon into the mix. Then OMG, just stop it!
I was all set to make some apple cider donuts, but had a craving for pancakes and happily stumbled into this recipe.
Since it’s November and we’re in full Fall season, I decided to use Apple Cider in my pancakes for a sweet pancake with a bit of tang and spice. I didn’t use just any apple cider though, I used new SweeTango Apple Cider, made from SweeTango apples. It’s sweet and full of citrus notes with a touch of spice — basically unlike any apple cider out there. MAJOR!
Have you had a SweeTango apple before? I LOVE them. I find them a lot in Minnesota during the fall; they’re a cross between a Honeycrisp and Zestar, so you know they’re good!
Anyway back to pancake chat…
For some weird reason, I had a craving for breakfast sausage. Usually I stick to turkey bacon, but I was feeling like some chicken maple breakfast sausage and thought it would be fantastic in the pancakes.
I mean, just imagine biting into a pancake wrapped sausage. Dreamy, right?
Maybe because similar to cake, you can make a million versions and they always taste incredible. Sweet, savory, melt-in-your mouth, hearty, and always lovely.
These particular pancakes were actually a happy accident. Last weekend I was babysitting and was experimenting with different pancake recipes for the kids. After cooking them, I realized that I had forgotten to add the egg to the batter! But no worries, these pancakes totally work without any eggs… they’re fluffy, moist, tender, and slightly sweet.
Man, I love waffles. They remind me of when I used to go to the diner with my Dad; I always ordered the giant, crispy Belgian waffle with strawberries. Mmmmmm.
I’ve been hoping that waffles make an epic comeback for years. Instead I’ve watched cookies-stuffed-in-cookies, cupcakes, mini pies, and baked donuts take over. So I need you to get on the waffle train with me. If you need convincing, these waffles should do the trick.
I recently caught up with one of my best friends from college; we hadn’t seen each other in over a year! How does time pass that quickly? I’m not sure, but life does happen and as I’m hurling my way through my twenties, it has increasingly become more difficult to maintain the relationships I once had.
Anyway, Callie (pictured in the middle) and I lived together throughout college, which reminded me of our absurd obsession with oatmeal. WE LOVED IT. I can’t tell you how many times we ate it for both breakfast AND dinner; it was just SO filling, good-for-you, and comforting! Big bowls of cinnamon oatmeal bliss for dinner topped with anything we could find. I miss those days.
In fact, I MISS ALL OF MY FAVORITE COLLEGE GIRLS! Life slow down for just a minute please. At least so I can find the time to make some oatmeal.
There are usually only two things on my mind when I roll out of bed in the morning: coffee and checking emails. However, this morning I woke up with a huge craving for a stack of fluffy blueberry pancakes.
Wait, that’s not a big surprise is it? My Instagram account is populated with pictures of pancakes plus I even had them for dinner last night. Don’t judge, you know Brinner (breakfast for dinner… duh) is pretty much the best thing ever.
My pictures really don’t do the pancakes any justice so I’ll have to annoyingly describe to you just how perfectly good these are. Brace yourself for an overload of adjectives…
Breakfast is my favorite meal of the day. I always look forward to it, even if it’s just a bowl of cereal or a slice of peanut butter toast. But the best breakfast? Pancakes. Obviously.
When I was little my Dad used to make me his famous pancakes; they were the size of a skillet pan, thin, and yet incredibly fluffy. I remember drenching them with rich maple syrup and devouring it in pure bliss. Every single bite would melt in my mouth. I loved waking up to those.
Since I’m trying to eat healthy while still enjoying my favorite breakfast, I’d thought that I would create a pancake recipe that’s tastes just like banana bread… because in case you hadn’t noticed, smashing bananas in baked goods is kinda my jam.
And besides putting hearty amounts of love into this recipe, I wanted these to be good for you, without sacrificing that amazing pancake taste.
In my dream world I’d live on the beach, have a Whole Foods salad bar in my kitchen, and eat magical zero calorie banana cream pie every day for dessert.
I’d enjoy every sunrise with a continental breakfast and buy a German Shepard just because I think they’re really cute. I’d visit Machu Picchu, bungee jump daily, and make s’mores for a bedtime snack. I’d own a banana bread only bakery that serves wine. Oh and I certainly would NEVER spill wine on my white jeans (it happened this weekend).
But that’s all just in my dream world.
In real life I’m making big batches of pancakes on Sundays, chasing dogs around the neighborhood when they run away, and convincing myself to exercise daily.
Lately I’ve been testing out recipes. Usually on kids because they never lie to you; they either like it or they don’t.
Here’s Ava testing out a layered cake I made. I think I need to start renting kids for recipe testing.
Next week I’m headed out to California again! From the moment I first visited, I fell in love with it. And now I couldn’t be more excited! I’ll take a million photographs and update myabout me page soon. There are so many things that I can’t wait to share with you.
For now, I made you some healthy pancakes. Wait… are they healthy if they have chocolate chips in them? That’s up to you! I try to keep them lower in calories by using egg whites, high protein greek yogurt, and quinoa. I also recommend using whole wheat white flour.
But first let’s just eat some feel-good super romantic and always delicious pancakes.
My only problem with pancakes? Deciding if I want blueberry or chocolate chip. Since I love both, I added them to my quinoa pancake batter. Yeah my brain is pretty weird; however, my taste buds are not. These are a gift from the universe.
Aren’t you a little intrigued? Maybe puzzled with the combination?
Whatever your thought, I assure you that these pancakes are a whole lot of deliciousness. Blueberry chocolate chip pancakes are kind of just an essential life experience. Something you need to try at least once.
Or a million times. Whatever!
Juicy, warm berries plus über creamy chocolate chips packed in a healthy little pancake. Take it over the top by serving them in pure maple syrup (or peanut butter!) and chasing with a glass of ice-cold milk.
It certainly is a little part of my dream world come true.
Blueberry Chocolate Chip Quinoa Pancakes
Makes 8-10 pancakes
1 cup cooked quinoa
3/4 cup all-purpose flour or white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse salt
3 large egg whites
1/4 cup plain or vanilla nonfat greek yogurt
1/2 cup milk of your choice (skim, soy, almond, coconut)
1 tablespoon dark brown sugar
1 1/2 teaspoons pure vanilla extract
2/3 cup fresh blueberries
1/2 cup chocolate chips
Fresh fruit or fruit preserves (optional), for serving
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and whisk again. Next gently fold in blueberries.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.