Of course, the first order of business when I got home was to reacquaint myself with the pantry! Living in the dorms with only the amount of food that can fit in a mini-fridge means that whenever I come home I am amazed by the cornucopia of noms in the pantry. You better believe I nom'ed on some greek yogurt and fresh fruit and veggies as soon as I got home.
After I ate my fill of wonderful, full-sized fridge food, I turned my attention to Mother's Day! Now, for those of you that don't know me, I have pancakes for breakfast on Sunday, Mother's Day is also on Sunday. So, what did I do to show my appreciation for my wonderful mother on this special day? I made her special Mother's Day pancakes from scratch!
I adapted the recipe for these pancakes from the Chobani website, which makes my favorite Greek yogurt and added some awesome toppings for a brilliant, healthy, breakfast. And since I was blessed with the infinitely amusing gift of a Williams Sonoma pancake pen this Christmas, I couldn't pass up the opportunity to make them heart shaped!
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup eggbeaters
- 1 1/2 cup (2, 6oz Containers) Lemon 0% Chobani Yogurt
- 1/2 cup almond milk
- vegetable oil cooking spray
- cherry jam
- powdered sugar
Mix flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate container, mix eggbeaters, almond milk, and 2 containers of lemon Chobani. Whisk together wet and dry ingredients. Heat skillet to medium heat and add cooking spray. Scoop 1/4 cup of pancake batter into pan and flip when bubbles form in the batter and pancake is golden brown. Serve with cherry jam and powdered sugar.
I am going to try and post more frequently now that I am not writing finals and moving, so look for more posts coming soon!