Whispers of the weekend

It’s raining, dreary and cold now.

But this weekend, oh this weekend.

The sun was shining.

The drinks were flowing.

I was busy running and sweating 😉

And eating!

Now I’m off to the gym to begin Week 2 of 10K training with strength and stretching! I’m still having shin splint issues…but haven’t had any Charley Horses, which I think might be because I started eating a banana every day again. Major points for potassium.

I know running is putting a lot of pressure on my body, so I’m just being patient with all the random aches and pains, wearing my compression sleeves, elevating my legs and icing as much as possible and hoping my body gets with the program soon. Nothing hurts bad enough too make me think I should stop or cut back.

Here’s hoping it doesn’t rain half as much as is predicted! Happy Monday 🙂

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Apple Cinnamon Coconut Flour Pancakes

I have to admit, the star of these pancakes is not the apple. Or the cinnamon.

It’s the subtle sweetness of the coconut milk.

A stroke of genius by Shannon at Nourishing Days, from where I adapted this recipe.

She calls her’s Fluffy Coconut Flour Pancakes.

And oh, are they ever.

Just the right balance of wet and dry ingredients gives these pancakes the perfect texture.

They flipped beautifully, which is the number one factor I look for in pancake recipes.

I kept them small, like she recommends, and eked out three pancakes in a single-fied version of her recipe, with a few changes.

Apple Cinnamon Coconut Flour Pancakes (inspired by Nourishing Days)

Note: this recipe has been adapted to serve one person. The batter will be THICK, not like regular pancake batter. Keep these babies small on the stove. The batter should be enough to make three SMALL pancakes. I left out the tablespoon of sweetener from her recipe because I thought the coconut milk and apple would make them sweet enough, and it did. To make up for the moisture, I added an extra 1/2 tablespoon of coconut milk, which you see reflected below. Enjoy!

Ingredients:

  • 1 Egg
  • 2 TBSP Coconut flour
  • 1/4 Cup + 1/2 TBSP light coconut milk
  • 1/4 tsp Vanilla extract
  • 1/4 tsp Baking soda
  • 1/4 Cup Grated apple (about half an apple)
  • 1 tsp Cinnamon

Directions

  • Beat the egg with a whisk until it is frothy. Add in the coconut milk and vanilla and mix again.
  • Stir in the coconut flour, baking soda and cinnamon. Let the batter sit for a minute, it will be really thick! Then stir in the grated apple.
  • Heat a pan to about medium. Use a spoon to get the batter in the pan. For each pancake, I used about three spoonfulls of batter. You will not see bubbles form on top like regular pancakes. I flipped them when they slid around the pan with a little shake, after about 2-3 minutes.
  • These already have a great coconutty flavor, but I also topped with a few drizzles of honey. Get creative!

Banana Oat Pancakes

Morning!

I want to share with you one of my favorite recipes. It’s a quick and easy pancake recipe that makes everyday feel like the weekend. It’s HIGHLY customizable, requires few ingredients and comes together with little mess.

Banana Oat Pancakes 

Ingredients:

Makes three small pancakes for one.

1/3 cup Old Fashioned Oats (I use Quaker)

1/3 cup liquid egg whites

1 banana mashed

1 tsp chia seeds (I get mine from the bulk bin at Whole Foods)

Cinnamon to taste, maybe 1-2 tsp, but I really like cinnamon, so I usually end up just dumping a bunch in

Topping:

1 tbsp maple syrup (I use Trader Joe’s 100% pure Maple Syrup)

Sometimes I also top mine with some fat free Chobani or Fage Greek Yogurt, but wasn’t in the mood today.

Instructions:

Mash banana with a fork in a small bowl until completely broken up. Add in oats, egg whites, chia seeds and cinnamon. Mix well. At this point turn stove on to medium-low. My stove is really old, however, and it’s hard to judge exactly how high/low the heat is, so this is where you will have to use your judgement. I let my “batter” sit for a couple of minutes so the chia seeds gel and then pour onto pan in three small circles. Cook for three minutes, flip, cook for another three minutes. Do not overcook.

These pancakes will be perfectly browned on the outside, and gooey and sweet on the inside.

When topped with 1 tbsp of maple syrup, one serving is about 307 calories, 3 grams of fat, 13 grams of protein and 7 grams of fiber.

Have a great day!