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Pancake Problems

January 25, 2011

Let’s talk pancakes, shall we?

Fairly often I find myself drooling over pictures of decadent looking stacks of pancakes made by my fellow food bloggers.  I’m confronted with feelings of jealousy and wonder why I don’t eat pancakes more often.

The obvious answer is that I’m OBSESSED with oatmeal.  No surprise there I’m guessing.  But today, I woke up with 3 homemade pancake leftovers in my fridge and I was quite excited to become one of those bloggers who I’m always so jealous of.

First things first though.  I’m trying to get a handle on my workout routine with the new semester and all.  I think this will be my basic plan:

  • Monday: easy workout, aka no running
  • Tuesday: run (and probably some vinyasa flow/abs or lifting)
  • Wednesday: rest day
  • Thursday: yoga
  • Friday: run
  • Saturday: rest/yoga/run
  • Sunday: rest/yoga/run (depending on what I do on Saturday)

Despite the fact that I just took time to write out a plan, my work out schedule is pretty lax/flexible.  Some days I just don’t feel like working out so I’m more than willing to take an unscheduled rest day to prevent any kind of burn out.

This morning I did 30 minutes on the stationary bike and increased the resistance from 3 to 10 in the course of that 30 minutes.  Reading definitely works as a good distraction mechanism.

Oh right, I’m supposed to be talking about pancakes.

I bet I have your attention now.

Almond flour is expensive but if you knew what a pancake made with almond flour tasted like you would say it was worth the price (once in a while at least).  Slightly sweet with a kind of cornmeal-ish texture, almond flour pancakes rock!  Hint hint to those of you who are gluten-free**

I dressed mine up with 1/2 a grilled banana and a drizzle of maple.

The other two pancakes were made with rice flour, I believe, although I don’t exactly recall getting a clear answer from my mom or my sister.

These babies had fresh blueberries mixed in and I LOVED how fluffy they were.

Topped one with peanut butter sauce (1t pb, 1 t almond milk, microwaved for a few seconds).  The other was topped with chocolate coconut sauce (coconut butter mixed with cocoa powder) and the other half of my grilled banana.

I love how thinning out peanut butter makes it look like I’m eating so much more than I actually am!

My coconut butter refused to melt.  I need some new melting techniques.

Fun, pretty, diverse, easy to get creative with?  Yes, yes, yes and yes.  Filling?  That would be a big N-O.  I don’t know why but pancakes just don’t leave me satisfied like oatmeal does.  Oats beat out pancakes (and pretty much everything else) by a mile!

Good thing Angela just posted a fabulous looking hot oat recipe!

On to bigger and better things, like soup.

Remember all those veggies I was roasting yesterday?

Some of them went into Sunday night’s soup.  Kale and Roasted Veggie soup from Emily to be exact.  Or should I say Swiss Chard and Roasted Veggie soup because I accidentally came home with chard instead of kale.  Oops!

It was delicious nonetheless.

I know I’m always saying things are delicious and you should try it but this time I really mean it.

Roasting the veggies is the only part that takes a while but it’s more waiting than work.  After that the soup is really quick and easy.  Like, Emily says, don’t skip the roasting part.  The veggies are the best part of the soup!

I get to play babysitter tomorrow morning 🙂  Good thing my workout schedule is flexible, right?

3 Comments leave one →
  1. January 25, 2011 10:49 AM

    Love the pancakes! I only have time to make them on the weekends!

    • January 25, 2011 7:06 PM

      They’re definitely time consuming and they weren’t warm by the time I ate them!

  2. January 25, 2011 10:18 PM

    Those pancakes look phenomenal! I’m an oats person at heart too, but every so often, pancakes just hit the spot. I’m going to have to try almond flour at some point……sounds intriguing!

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