It seems that ever since the pancake crisis, that I have been MIA. I have. Work has been dreadfully busy! With 8 depositions under my belt in the past 2 weeks and 5 more to go for the next two weeks, I’ve been a bit pre-occupied.
I finally found some room to breathe this weekend. Although yesterday seemed like another repeat of last. I attempted to attempt a new recipe on a Saturday morning – for none other than pancakes. And I need to do a bit more research on cooking with coconut flour because this was a solid disaster. Curse words were spoken and Binks went into hiding. By now the time was 11:45 a.m., (you don’t even want to know when I started this pancake experiment) and I even knew to call in the towel. We went to Chipotle for lunch. (Side note: Chipotle really does offer a variety of diet-eating-style friendly foods – go Chipotle!)
I spent all of yesterday at consignment shops. Got pretty good deals, got mildly ripped off with a fake (but still cute) faux-Chanel sunglasses, and found the mirror my fireplace mantle was looking for. I fully intend on letting you in with a home improvement post coming soon. Shopping wore me out!
Now, when Sunday morning came, we knew we couldn’t go out to eat again. So, I tried pancakes for the third time. And, alas – the heavens opened and I’m sure some birds came down and sang. Because for all the discouragement during the previous times and the mindless, useless yelling at Binks, we finally have SUCCESS!!
Success to call my own, in fact.
Whole wheat, low sugar pancakes. Heck yeah!
Holy moly were these good. I was borderline on the throwing-a-fit side as they were browner than I prefer, but with a tastes-great recipe and a pancake that looks like a pancake instead of mush or scrambled pancakes, I was more relieved than anything.
Served with a slice of pineapple. I went fruit shopping yesterday at Tom Thumb. Usually I am opposed to buying pre-cut fruit because I think I could do it myself and I refuse to pay for labor. But, with pineapples (for me) it’s different. Binks usually cuts them and it’s so difficult and we hack at it so much that we have less than 1/3 of the fruit left. For just a little more, I saved myself some time and some sanity and maybe some fingers and bought pre-cut slices. And it was organic – all for $3.99 – go Tom Thumb (or Randalls – depending on where you live)!
Meet one of my new favorite foodie finds. I always see this when I go to Ikea but I finally bought it when I realized the amount of sugar in this jam is significantly lower than almost all other preserves and jams I have seen. And, one teaspoon goes a long way for the pancakes!
Sometimes, you are hit with a lot of failures when you try, but eventually you’ll get it and it will be great. And, by then you’ll appreciate it that much more. That’s as deep as I can get over pancakes. 🙂
Whole Wheat, Low Sugar Pancakes
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tbsp agave nectar
- 2 tbsp coconut oil
- 1 cup almond milk
- 3 tbsp yogurt
- 2 flax, chia, or egg eggs
- Mix vanilla, agave nectar, coconut oil, yogurt, almond milk and chia egg.
- Add in flour, baking powder and salt.
- Mix to combine.
- The mixture might be a bit thicker than your usual pancake batter. If you want, you can add more almond milk, 1 tbsp at a time.
- Cook over medium heat on non-stick pan.