I hope you are having a lovely, lovely weekend. We are busting out of hibernation and taking full advantage of Spring right now. It’s absolutely wonderful! I hope you are enjoying good weather as well.
Yesterday I ran a 5k and was pleasantly surprised with the results. Maybe this 5k thing isn’t so bad after all…More on that tomorrow.
I’m hoping today is filled with more warmth and the rain showers stay away. I don’t want to be inside!
I’m just popping in to share meal planning for the week. I’m craving fresh Spring produce like greens and asparagus. The changing of the seasons means changing of my appetite.
Saturday: Crispy Peanut Tofu Peanut Bowl – Pic above -> the BEST tofu dish I’ve ever had. Maybe because Ron had it waiting for me after being at work for 9+ hours? Whatever the case, it was delicious and I want some more!
This post was created in partnership with Stonyfield. All opinions are my own.
There is no doubt we are a pancake loving family. It’s not uncommon for us to have pancakes for breakfast, lunch or dinner at least multiple times a week. They are so versatile that the possibilities are endless. Savory, sweet, veggie, green smoothie, flour, oatmeal, grain free. You just can’t go wrong.
February 19th – 25th is National Pancake Week. In honor of this tasty week, I wanted to share a delicious recipe that my family has been loving lately: Grain Free Coconut Flour Pancakes.
I’m not a huge coconut flavor fan but I’ve been playing around with coconut flour a little bit more in baking and cooking just for a grain free option. Even though I’m not gluten or grain free all of the time, I like to try new foods.
My first attempt at coconut flour pancakes resulted in a yummy pancake but a crumbly mess. But then I got the genius idea to up the nutritional value and the “sticky” factor by adding plain Stonyfield Greek yogurt.
It worked like a charm and made it even more delicious!
These pancakes are:
Moist (dislike that word but it’s the only word that I can think of to describe right now!)