Happy High Five Friday!
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1. “A tree with strong roots laughs at storms.” I’m trying to remember this as we prepare for yet another freakin’ snowstorm this weekend with frigid temps. Yay.
BTW – I am LOVING the #taketheleap and #bringingyogaback yoga challenges this month. Don’t forget that you can get 15% off your order from prAna when you shop their spring collection. Just use code psps15HFM at checkout!
2. Perfect way to warm up from the inside out post 17 miler.
3. A recovery run in a snowstorm really wasn’t my brightest idea. I think I worked harder those 5 miles than the previous days 17!
4. Doesn’t everyone wear masks when out to eat?
5. Go to your happy pace. Love this shirt that I received as a Solemate for Girls on the Run. I’m raising money (you can donate HERE) for my local chapter and would love any amount that you can give. After meeting the NH Executive Director and one of my Team Stonyfield teammates last week, I feel like I need to do everything I can to help out this wonderful organization. It’s helping mold the future generation of women all through the power of running. What’s not to love?
So I’m mixing it up today from the usual High Five Friday routine. Rather than sharing 5 links that I love, I’m sharing my love of pancakes. And my love of Stonyfield yogurt.
Why because I love my bloggy family!
And it is Valentine’s Day tomorrow after all!
I had zero intention of sharing a recipe this week, but I was craving pancakes yesterday after a 10 mile run and this recipe kind of just came together on a whim. With Valentine’s Day coming up, I wanted to makes something festive. It just so happened that I had bought a package of prepared beets from Trader Joe’s earlier in the week. (BTW – best thing ever! No mess.) Beets are a fantastic way to color your food without having to use any nasty food dyes. I knew the kids would be intrigued by pink pancakes.
Everything else just kind of fell into place. With no refined sugar (unless you count the sprinkles on top), it’s the perfect way to start the day. I made a “frosting” with Stonyfield Greek yogurt as a topping for the pancakes. Besides making it look like a decadent dessert, it adds more protein and staying power to keep us all running strong with no crash and burn within a few hours.
The kids and I had an early Valentine’s Day celebration complete with “cupcake” pancakes as my daughter called them. I think I may have to make another batch for Saturday morning.
- 1 cup rolled oats (gluten free if necessary)
- ¾ cup coconut flour
- 1 Tbsp baking powder
- 4 baby beets (I used prepared beets from Trader Joe’s but you can steam or roast your own)
- 1¼ cup milk of your choice
- 3 tsp pure vanilla extract
- 1 egg
- 2-3 Tbsp pure maple syrup
- Toppings: Stonyfield Greek Yogurt, Frozen Strawberries (or berries of your choice), Dye Free Sprinkles
- Add beets and 1-2 Tbsp of water to food processor.
- Blend till smooth.
- Add remaining ingredients for pancakes (through pure maple syrup) to food processor. Blend till combined.
- Lightly grease griddle with coconut oil.
- Once heated, scoop ¼ cup batter onto griddle.
- Cook 2-3 minutes before flipping.
- To prepare berries: Place frozen berries in a saucepan over medium heat on stove. Mash berries as needed to make a sauce.
- Serve pancakes immediately topped with Stonyfield Greek yogurt, warmed berries and dye free sprinkles (if desired).
One more thing – I’m on Carly’s Fit Mama Friday today. Check it out!
As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my partnership with the brand. The thoughts and opinions expressed are, as always, all my own. Go Team Stonyfield!