Hello again!
Last week was quite the doozy for us- I came down with a bug on Wednesday that pretty much put me out of commission for the rest of the week. The hubby caught it a few days later. Fun fun fun- NOT. So our healthy fare tanked and we ended up eating Taco Bell, Jimmy Hulas, and Giovanni's Italian take out. Not the worst foods out there (so long as you choose carefully), but definitely not 100% clean eating fare either! Anyway, we're back on track as of this weekend and for lunch today had an amazing italian chicken salad with fresh romaine (Farmer's Market!), alfalfa sprouts, grape tomatoes, sunflower seeds, and Annie's Tuscan Italian dressing. It was a fabulous reminder of why I enjoy eating healthy. It will be on our quick, easy lunches list. :)
Despite getting off track, I managed to cook up a batch of my favorite pancakes this weekend- blueberry oatmeal pancakes. These pancakes are light, fluffy, and oh-so yummy! They're also pretty healthy. Here is the recipe and a few photographs as embellishment. Try these the next time you need a weekend breakfast, just pair them with scrabled eggs or chicken sausages for protein
Blueberry Oatmeal Pancakes
Ingredients:
1 cup whole wheat flour
2 Tbs coconut sugar
2 Tbs aluminum-free baking powder
3/4 tsp salt
1.5 cups quick cooking oats
2 cups almond milk
3 eggs
1/4 cup olive oil
1 cup frozen wild blueberries
Directions:
Step 1- Preheat a lightly oiled griddle over medium heat.
Step 2- In a large bowl, mix whole wheat flour, coconut sugar, baking powder, and salt. Add oats, almond milk, eggs, and oil. Mix until smooth. Gently fold in blueberries.
Step 3- Pour batter 1/4cup at a time onto prepared griddle. Cook 1-2 minutes until bubbly. Flip and continue cooking until lightly browned.
Serve with 100% maple syrup (not that artificial stuff!) and enjoy!
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