Hello, it’s me. Hiatus is over and I’m back. Oh, and Happy 2017!!!
Since late November I’ve been on a series of adventures which included a drive from Texas to California. I survived the drive and honestly have a new appreciation for road trips especially those that include utilization of an RV (genius idea). I think the key to any successful road trip is movement, food, hydration, and whomever you are with. My trip spanned five days and each day was a new adventure. The only one who didn’t really enjoy the road trip was my poor pup, Theodore Roosevelt III aka Teddy (#TRIIIthecav).
Day 1: Drove straight from the Alamo (San Antonio, Texas) to Santa Fe, New Mexico with a stop in Roswell to find aliens (failed but did find McDonalds), Day 2: Flagstaff, Arizona and dropped my pup off then went to see the Grand Canyon for sunset, Day 3: Phoenix, Arizona where epic friendships were solidified and many laughs were had, Day 4: Oxnard, California with a stop in Hollywood to hike the sign, and Day 5: Drove along route-1 aka the California coast all the way up to San Francisco with multiple photo and hike breaks especially around Big Sur.
Now I’m settled and back in the kitchen per usual. I love easy eats and this is a great staple on my weekends for brunch or during the week. I absolutely love to pre-make these pancakes to have them ready for a ‘grab ‘n go’ type of post workout item or snack especially since they’re a great source of protein which helps maintain satiety.
Threw together a cool topping for the pancakes which included apple pears which are the new super fruit in my opinion. They’re loaded with fiber, vitamins (specifically C and K), and minerals. Therefore, if you have yet to try apple pears, just do it.
- 2 scoops of vanilla protein powder of choice
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 whole egg
- 1 egg white
- 1/4 cup unsweetened almond milk
- 2 tbsp water
- 1/2 apple-pear; diced
- 6 blackberries; halved
- oil of choice for the pan (I used coconut)
- OPTIONAL: honey or syrup
- In a mixing bowl combine all ingredients but the fruit and optional items. Stir well until homogeneous.
- Heat a frying with enough oil to moisten the surface well.
- Pour batter onto the pan to create 2-4 pancakes depending on the size desired. Cook each side for 2-3 minutes and flip. Add a final toss for each side of the pancake (20-30 seconds per side).
- Combine the fruit pieces then serve atop the pancakes with a drizzle of honey or syrup.
- Pair with a mimosa or two…
xxx – Sarah
How do you make a mushroom pie?