Tag Archives: coconut

Energy (who doesn’t need more ‘a that?) Bites

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energy bites
     So Teri brought these over to a big ‘ol play-date I hosted one day.  She found the recipe from a super-cutie blog called Smashed Peas and Carrots . (and before I continue, please excuse the lack of spaces between paragraphs on this post–something is not working for Michelle this morning… but I really wanted to share this with you!)
     I like this blog.   Ms. Maggie, the writer, is a mother to four kids under the age of five (yes, you read that correctly.)  She not only manages to keep them alive, apparently, but she keeps up this really smart blog and writes comments about her recipes like, “This is so frickin’ awesome you can’t eat just one!”
     Who can’t respect and admire that?
     Teri put these little honeys out and the kids (OK, yes, and the mamas) gobbled them right up.  I will say this: When I make them the balls are not, uh, perfectly spherical and the sizes are what you might call “varied.”  For this reason I have included the visual of Teri’s Energy Balls.  Mine do taste just as yum though… (Seriously!  So if you ever see, them please don’t make fun.)
     One more comment before I reveal the recipe: These are a no-bake (extra points from Michelle!) situation but they are reminiscent–in a really good way–of cookie dough.  OK.  Here you go.
Energy Bites!
Ingredients:
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Directions: Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week (or 20 minutes if you’re at my house…)
Tip: Raisins work well in place of chocolate chips too.  Kinda tart and obviously a tad healthier–but I’m not discounting the value of a good chocolate chip!
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Quest Pancakes, 2013

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pina colada cakes

My continuous search for even more easy-tasty-healthy breakfast continues–and does this look like the next cover of Sunset Magazine or what?

So, our Saturday pancake adventure began because of a new friend  who is looking for a more protein packed pancake.  I remembered a recipe my girlfriend, Shandy (don’t you just love that name?), had given me and decided to give it a whirl.

Carlson’s/La Leche League Cottage Pancakes (not pictured above–but I’ll get to that in a moment)

Ingredients: 6 eggs, 1 1/2 cups cottage cheese, 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp. baking powder

Directions: Beat eggs and cottage cheese with an electric mixer until almost smooth.  Add every else, mix, pour onto hot griddle and I hope you can take it from here.

Verdict: All five of us loved these pancakes!  They have an “eggier” taste than my regular cakes, kind of along the lines of a crepe.  I didn’t take a photo because they didn’t really look any different from any other pancakes.

What I did take a photo of, though, is the other pancake tangent we took Saturday morning.  I had three bowls of pancake mix going at one point and one of them turned into the fab photo you see today: Pina-colada Pancakes!

Basically I took my regular buttermilk recipe and, after pouring onto the griddle, added a few pieces of drained pineapple and a few pinches of sweetened coconut.  I had to cook the pancakes on a very low heat as the pineapple’s moisture would make them doughy.  I may try just mixing some crushed pineapple into the mix next time but in terms of presentation, I love the way the griddle seared the pineapple and coconut when the cakes were flipped.

Seriously.  Don’t they look amazing?  (Scroll back up.  Really.)

My oldest daughter proclaimed the pina-colada cakes “the best pancakes ever.”  Although only nine, she has likely tried more homemade pancakes than many adults alive today, so, you know, it’s a decent referral.

Classic Buttermilk Griddle Cakes (also posted on the breakfast recipe page)

Ingredients: 1 cup flour, 1 tsp. salt, 2 tsp. baking powder, 1/4 tsp. baking soda, 2 tsp. sugar, 1 egg, 1 cup buttermilk, 1/4 cup veg. oil

Directions: Mix, make!

Notes/tips: This mix should be thick, but still pour.  Sometimes I add a dash of milk to thin it.  Cook pancakes on a med. heat to cook through middle too.

Good Morning, Sunshine!

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OK.  Yes.  Technically it’s raining outside, but it’s going to be a bright and sunny morning in my kitchen as we enjoy some of the super-yum pancakes I made on Sunday.

I LOVE BREAKFAST!

Is there a better way to start the day that with home-made pancakes?  I doubt it.  But who has time to make pancakes every day?  Not me.  Although I do have time to make a quadruple recipe on a Sunday morning and then eat them all week…

Check out the breakfast section of my recipe page for a few of my family’s fave pancake-ways to start the day.  Whip some of these babies up and you’ll never make pancakes from a box again!