So, if you're already a reader, you know that yesterday, I tried to make heart shaped eggs for Valentine's Day. If you saw them...ummmm.. you know they didn't exactly turn out as well as I anticipated. This morning, I took out my heart shapers (umm pretty sure I made that word up) and decided to try pancakes. I adapted my blueberry protein waffle recipe by substituting sweet rice flour for cornmeal, using coconut oil instead of canola (which I forgot - it still worked, so you can always leave it out if you don't have it), leaving out the blueberries and adding in red food coloring.
These pancakes were adorable and also delicious. I had a little trouble with the shapers and the batter sticking to the edges, but other than that there weren't any major problems. I topped mine with maple syrup, coconut flakes and cacao bits :)
After my feast of a breakfast, I went to the Gap to check out their workout line. I had a killer coupon and ended up buying the gFast leggings...and now I can't wait to wear them to Pure Barre. I came home for a quick sushi lunch and to watch the newest episode of New Girl. Then, I worked on blog posts, squeezed in a 30 minute Core Fusion workout and now I'm lounging around in my pj's getting ready for tonight's episode of Revenge. Who do you think gets shot?! The suspense is killing me and I certainly hope it isn't Daniel ::swoon::
And now... we have the recipe you've all been waiting for :)
Red Velvet Heart Protein Pancakes
2 tbsp Bob's Red Mill All-Purpose gluten-free flour
1 heaping tbsp vanilla protein powder
1 tbsp sweet rice flour
1 tbsp flax seed, ground
1/2 tsp stevia
1/4 tsp baking powder
1/4 cup milk + 2 tbsp
1/2 tsp vanilla
1tsp coconut oil (which I forgot to add...whoops)
1/8 tsp red food coloring gel
1. Combine dry ingredients in a small cup - then add add milk, vanilla and oil. Stir to combine. Add red food coloring stirring until equally distributed in the batter.
2. Set aside, about 10-15 minutes
3. Lightly mist a small pan with nonstick spray. Begin to heat over low. Spray heart shapers with nonstick spray or oil spread onto a paper towel.
4. Lightly spoon batter into heart shaper. When bubbles begin to form and edges appear done, use a knife to separate the pancake from the shaper. Flip and cook the remaining side for 20-40 seconds.
5. Repeat until no batter is remaining - makes about 3-4 pancakes.
And now onto What I Ate Wednesday...words can't express how excited I am that it's love your veggies month :)
|red velvet protein pancakes :)|
|the last of the kale chips :(|
|avocado rolls with tamari|
|blackberries with a side of dark chocolate|
|banana chips :)|
|minus a lot of asparagus that gotten eaten while waiting for pizza to finish!|
Did you do anything special for Valentine's Day?