When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.
These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.
As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!
Yeah, I know. I’m going crazzzzy with all this chia pudding.
But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.
So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.
Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.
I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.
Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?
Ever mixed red and white wine together? You know, just to see what would happen? Yeah, don’t. Just know I made that sacrifice for you. Moving on.
I just finished reading The Matchmaker last week—and yes, I cried (no, BAWLED) at the end…and for about three days after. Such a good book. I even made Ross help me plan a hypothetical trip to Nantucket, which would totally not have been hypothetical if we had disposable income at the moment. *Sigh*
If nothing else, people on Nantucket seem to eat fresh made gourmet food all day long. Every day. I can’t stop thinking about Box having a breakfast of cheddar scones over coffee every morning at the waterside B&B whilst courting Danbey. I have resolved to make cheddar scones and eat them on my front porch as soon as we move into the new place. Only a few more weeks…crashing with your parents not cool. And way less cool when you’re married and are, like, 30 years old.
We spent last week in Florida, though, with my in-laws. Still crashing with parents, but when you’re in Florida it’s easier to pretend you have a Bayside vacation home. So being a *vacation*, I made pancakes all week long. Obviously. The only exception being a couple of trips to Serendipity…their French Toast and Cornmeal Pancakes are beyond words.
Ever since my mom got me a jumbo bag of Namaste Foods Perfect Flour Blend from Costco, I’ve been using that. Remember that, when cooking with gluten free flours, no two are really the same so if you’re using another brand, the measurements may differ slightly. I’ve made pancakes using other brands of GF AP flour and some with my own blends with success as well, but the important thing is to add a little at a time to make sure the consistency is good.
Clearly, Pinterest wasn’t a thing in the early 90′s, but my mom was a huge clipper of recipes from magazines, newspapers, boxes, etc. Even now, there’s still an enormous pile of clippings in the living room at their house I *love* sifting through every time I come over.
A few months back, I came across a page out of Food and Wine magazine for a marbled pound cake–this was actually one of the first things I baked all by myself and I was kind of obsessed. Cake for breakfast, people.
Clearly I needed to make this happen again. I mean, if it’s finally warm enough to have coffee on the patio in the morning, I really need something sweet to dunk.
I took a little hiatus from the Internet for the Lenten season, which is at least part of the reason my last post was forever ago…except school has me pretty much clawing at water so the break from not only social media but, well, everything online was amazing for my study habits. Suddenly I realized where all that time went when I was all like, “OMG I have no TIME to study!”
I haven’t been cooking much, either. It’s terrible. 90% of my food consumption since February has come out of a crockpot. I could make some fancy posts about it all…but it was pretty much either beef or pork. Like, whatever giant hunk of meat I saw first at the store. Tossed it right in there and pressed the go button. Boom. Week of meals right there.
BUT! I finally got around to some baking for Easter brunch. Yay, muffins! Nothing crazy, but as always, a little experimentation with some oldies turned into something glorious. I made my first batch last week and this one is definitely a winner. It’s the first time I’ve used psyllium husk in baking but it really does give a much more gluten-y texture without giving me the bubble guts like a lot of gums out there. If you don’t have it, it’s totally skip-able, but it really does add a little oomf. Feel free to add nuts or chocolate chips or whatever, too…I guess I’m just boring.
Ah, mornings. How quickly you lose your appeal once I have to start getting up for school again.
I really shouldn’t complain. My husband is up around 4:45 every morning for work since his commute is hellacious (welcome to the mid-atlantic…), and it was he who inspired me to make these little guys.
You see, my darling husband is kind of a manorexic child. And I’m kind of an overbearing, secretly 80 year old housewife. He’s one of these people who just…won’t eat if he feels like it’s easier to stay in bed an extra 5 minutes than to eat something. And it drive me bonkers…mostly because he’ll bitch for days about how tired he feels and wonder if he’s sick. No, dear, you’re just starving to death. I imagine mothers of teenagers feel the same.
If a cookie is too much work to grab first thing in the morning, then I suppose you’re beyond help…
I’ve been on a cereal kick lately. I dunno…I think it’s because I read the article on LBEB criticizing “clean” eating and the constant references to Cinnamon Toast Crunch were getting to me.
My latest concoction is granola, fried apples, and almond milk. Fall in a bowl. I love Fall. Find me a place where it’s Fall year-round and I’ll never, ever leave.
So…you don’t like eating granola like cereal? How bout…on baked apples…on ice cream (or banana froyo!)…on pancakes or french toast…as a topping for banana bread…instead of bread crumbs in stuffing (no, really!)…
I eat a lot of pancakes. Like….a whooooollllleeeee heck of a lot. And I’m always searching for that something special, and for the longest time, I thought I had it. Yeah, well…I guess you could say I left my old flame for a younger, fresher, fluffier batch.
I owe 99.99999% of the credit for this recipe to Rose–a hell of a lady who happens to be training for another figure competition this fall. I mean, I did make a few changes that may or may not have been unintentional. Whatevs.
Even though I’ve hung up my heels (for now…) to focus on school, I like to live vicariously through her. She’s got some great recipes (try the taco salad…NOW) and workouts that make me want to cry. You know, the good kind of crying that we gym sadists live for.
Anyhoo, these pancakes make a great, filling breakfast and seriously taste like birthday cake. Lovelovelove them.
**You can use any kind of protein you want (I prefer whey), but just add another 1/4 cup of almond or coconut milk if you use casein or rice protein or any kind that tends to get super thick.