Well, well, well! Finally decided to jump in and do it! I have been reading health and wellness blogs for a long time now, always thought it would be cool to have my own. A way to share my experiences and keep in touch with my family and friends 1500+ miles away.
I have a bunch of ideas for this blog: recipes, hiking/camping adventures, health and cookbook reviews, nutrition spotlights, and more. I might be all over the place at first and narrow down once I find my niche! Thanks for reading and please stick with me!
Before I go, I will share a pancake recipe that I make most mornings that is healthy and quick. It is not very sweet, so I will top it off with fresh or heated up frozen berries. If you have a sweet tooth, just add a little more sugar or top with syrup! These are not vegan, but I have made them without eggs. They are a little trickier without the eggs, you just have to add more flax or chia seeds and be extra careful when cooking.
Disclaimer: I am not a photographer. Sorry for the bad iPhone photos 🙂
Perfect Oat Pancakes, GF/Dairy Free (makes ~15)
- 2 cups oatmeal (use gluten free if needed)
- 2 tsp baking soda
- 1 Tbs ground flax seed (or chia seed)
- 1 tsp maca powder (optional)
- 1/2 Tbs cinnamon
- 2 large local organic eggs
- 1 extra large RIPE banana (or 2 small, also have used 3 pitted dates)
- 1 3/4 cup water (or more, depending on how thick you like your pancakes
- Blend oatmeal, baking soda, flax seed, maca powder, and cinnamon in a high speed blender (I use a nutribullet.) Once oatmeal is ground, add eggs, dates, and 1 1/2 cups water. Blend well.
- Check out consistency of batter, should be slightly runny. Add more water if necessary. Let batter sit (covered) in the fridge for 10+ minutes. Remove from fridge and add additional water if necessary.
- Heat pan on stovetop to medium heat. Wait until a drop of water sizzles on the pan. Using a 1/4 c scoop, pour batter onto pan. Cook until bubbles appear and the top starts to look done (be patient!) Flip and cook for a little longer.
- Repeat with rest of batter!
- Top with almond butter, berries, greek yogurt, maple syrup, granola…whatever your heart desires! Pictured pancakes are topped with peanut butter and a berry chia seed “jam.” (AKA- some frozen berries heated up with chia seeds mixed in, then let sit until the chia seeds soak up the extra liquid.)
To make vegan, replace eggs with 2 Tbs ground flaxseed and 1/4 cup water. Cook on a slightly lower heat (low-medium heat.)
Easily cut in half, or make an individual serving with 1/3-1/2 cup oats, 1 TBS flax, sprinkle of cinnamon, 1 egg, 1/2 banana or 1 date, 1 tsp baking soda. This pancake recipe is super flexible.
I call this “perfect” oat pancakes because how simple they are. Nothing too extravagant and they are hard to mess up. Too much water? Wait a bit until the oats soak up the water. Added too much banana? Hah! Even better. No bananas? Use dates or a different sweetener!