I think you can put anything in a pancake. I mean, just look at the IHOP menu.
double blueberry pancakes
chocolate chip pancakes
strawberry banana pancakes
Mexican tres leches pancakes
German chocolate pancakes
vanilla spice pancakes
New York cheesecake pancakes
…and that is just at IHOP. At the right restaurants, you can buy pancakes with apples, lemon and poppy seeds, cherries, peaches, pumpkin, and anything else you imagine. Pancakes are so versatile that you can include everything (except the kitchen sink).
1 cup oat flour
1 cup vanilla Greek yogurt
1 cup milk
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup mix-ins (I used pretzels, peanuts, raisins, and chocolate candies)
Lightly spray a griddle with nonstick spray. Drop spoonfuls of batter onto the griddle. Let cook on one side until bubbles begin to form on the surface of the batter. Flip and continue to cook 2-3 minutes, until a spatula easily slides under the pancake. Transfer to a plate.
For the past ten days (since my return from camp), I have been taking day trips, snapping pictures, and trying to catch up on sleep. However, I am hopping an airplane today for another extended trip. Until I get back to North Carolina, we will have to settle for some scheduled posts. Stick with me! I will be back to a normal(ish) posting schedule in late August. Until then, make yourself a shake and enjoy your summer vacation.
Oatmeal Raisin Protein Shake
1 cup milk of choice
1 scoop vanilla protein powder
1/2 frozen banana
1 tbs. oats
1 tbs. raisins
1/4 teaspoon cinnamon
Combine all ingredients in a blender and blend until smooth
What do you do while something is in the oven? Do you read? Blog? Dance? Clean the kitchen? Watch television?
The day that I made these trail mix muffins, I went for a one-mile run as soon as I put the muffins in the oven. I set the timer for 25 minutes and took off, knowing that (1) my mom would be in the kitchen just in case something happened, and (2) I would be back from the run in less than ten minutes.
My muffins burned. When I calculated baking time, I failed to take into consideration the size of the muffins and fact that I was using a metal pan. The good news is that they still tasted great…they just look a little, um, dark. As I sat to write this post, I chose to only photograph the prettiest of the muffins, and I adjusted the baking time in the directions.
But really, try them! They are great!
Trail Mix Muffins
1 ripe banana
3/4 cup milk of choice
1/2 tsp. vanilla
1 cup oatmeal
1/2 tsp. cinnamon
1/2 tsp. baking powder
pinch of salt
1 cup mix of nuts and dried fruits (I used a mix of almonds, peanuts, cashews, and raisins)
Preheat oven to 350 degrees Fahrenheit.
Mash the banana and mix in milk and vanilla.
Add oatmeal, cinnamon, baking powder, and salt. Mix well.
Stir in nuts and fruit.
Spray a 6-count muffin pan with nonstick spray.
Evenly distribute the batter between all six cups.
Bake for approximately 20 minutes or until light brown (it may be in your best interest to not go for a run at this time 🙂 ).
Let cool before removing from the pan (they will crumble in to granola if you don’t let them cool!)
As you know, I am quite fond of,in love with, obsessed with peanut butter. It is natural, sweet, creamy perfection in a jar. Even though they are technically a legume, peanuts cannot be forgotten on National Nut Day.
It’s a classic combination: good ‘ole raisins and peanuts. Simultaneously sweet and salty, this freezer fudge is a perfect snack to keep on hand.