I hope you’re having a great week. I can’t believe it’s Thursday already – one more day until the weekend. This week just flew by for me! I think it’s because we had Monday off (Victoria Day). Can we have that every week?
As you know from this post, all of my blog’s photos have disappeared. Fortunately, I’ve been digging around my computer’s recycle bin to find them, and I’ve fixed a couple posts! It took me an hour last night to upload and match each photo to the right post, but it was so worth it. I can’t stand reading blogs without pictures.
Unfortunately, there are some posts that I just can NOT find the photos for. 😥
Here I’ve linked you up to the re-done posts, with re-uploaded photos! (in no particular order)
My number-one, all-time favourite, best ever blueberry muffin oatmeal
Lots of inspirational food photos from around the ‘net (okay, this post was AFTER the pics disappeared, but still!)
Pancakes, cheesy egg + avocado toast (Mmmm, this looks really good right now!), muffin on yogurt with berries (so does this! Wish I had a muffin.), and a Mom Meal with fried basa and veggies. Plus a sweet Chinese brownie cake for dessert!
So there you have ’em! For the even earlier posts, I’m still working on reuploading the pictures. You’ll see them soon – when I’m done, I’ll link you up again.
Now… are you ready to drool over some pancakes?!
Yes, I know I post pancakes on pretty much EVERY post, but that’s because I have them every week. Since I have so many pancake photos in my Blog folder on my desktop, I thought I would share them with you all at once.
Why do I like pancakes so much? Easy-peasy – they look irresistable, they’re so quick to make (they take me about 20 minutes, decorating and all), taste HEAVENLY, and I don’t feel like I’m committing a “health crime” either. These are hearty, whole-grain, and bulked up with yogurt and fruit. Personally, I don’t see anything wrong with an egg + yogurt + whole wheat flour + baking soda. I don’t know why some people think pancakes have to be a failure in the health department. As long as you don’t drown them in butter and syrup, they should be fine! Oh, and I cook my pancakes in coconut oil. It doesn’t add much flavour, but I feel a lot better about using it, as opposed to butter. Plus, it doesn’t burn as quickly as butter – coconut oil has a very high smoke point.
I also like to add mashed banana to the batter. It really bulks up the pancakes, and makes them so sweet without added sugar. Bananas also make the texture really, really tender. But watch out – you have to use a really ripe banana! Without those beautiful black spots, your pancakes won’t be as sweet. I hate green-tipped bananas! I also throw in some flax, chia, shredded coconut, and Greek yogurt blobs that taste AMAZING on the doughy p-cakes.
Oh, and we can’t forget about nut butter! I think the reason I like pancakes so much is because four/five pancakes = four/five blobs of nut butter. Peanut, almond, sunflower, and Barney Butter – ALL for breakfast? On the same plate? Yes – SOLD!
By the way, that photo above is one of my favourite pancake photos of all time. Check out how round those p-cakes are! 🙂 And yes, that’s FIVE different nut butters: Barney Butter (almond), natural almond butter, salted caramel peanut butter (OMG YES), regular peanut butter, and sunflower seed butter. I have no favourites – love ’em all equally.
And I have no idea why I have two photos of scrambled eggs. On this day, I had them simply scrambled with cubed cheddar and topped with black pepper.
Here, they’re scrambled with shredded spinach (warning: it waters down the eggs, even if you add cheese) and pepper. Banana-berry smoothie on the side.
Anyways, back to pancakes. Strangely, I don’t like my pancakes in a stack. It seems like they’re gone way too quickly! Say it takes one minute to eat one pancake (believe me, it takes WAY longer than that!). That means it takes four minutes for me to devour all four. But when they’re all piled up, they’re demolished in a minute. I like to enjoy my food over as much time as possible!
Plus, when you spread the pancakes out, you get more surface area for NUT BUTTER! 🙂
By the way, chia seeds used to freak me out. I thought they looked like gross little bugs (I’m terrified of fruit flies!). Now, I think they look gorgeous on the yogurt blobs and pancakes. I love how they pop out in pictures, not to mention their “bubbly” taste and ridiculously impressive health benefits. Go chia!
Another thing about pancakes: they keep me full for HOURS. There’s carbs and fiber from the whole wheat flour, plus an egg for protein, and flax/chia for healthy fat. On top, I put nut butters and yogurt, which are essentially protein, more satiating fat, and dairy (yogurt). And I’ll ALWAYS have either a banana or some berries (both = even better!), for a serving of fruit.
Let’s just ignore the fact that I also need a big squirt of maple syrup.
Here’s to the best breakfast ever?! Pancakes are probably #1 in my book, but they BAREEEEEEELY beat oatmeal.
It’s 2:30 now – we had an early dismissal today, woohoo! – and I’m going to be baking something after I’m done my math homework tonight! I’m so excited to make lemon poppyseed muffins. Mom bought a new muffin tray and I’m really looking forward to making big, fluffy, lemony muffins. Bye for now, and stay tuned for another great post. Hint: it involves a blender and lots of green. 😉
^ love that picture. Okay, so… bye… again…