I know I have mentioned this on the blog before, but I will say it again. I was a strange kid. Or at least, I had strange taste buds. For a kid. Looking back, I like to think my non-kid friendly eating habits were a reflection of a more sophisticated palate. I loved chocolate, but as far as things kids are “supposed” to like, that was about it. I didn’t like ketchup, mayonnaise, most sugary cereals, pretty much any candy that wasn’t chocolate, cotton candy, un-cooked marshmallows, cold pizza, McDonald’s cheeseburgers (#chickennuggest4life) or Peeps. I did not like Peeps. Unfortunately for my waistline, as an adult I developed a taste for most of these things. I still am not overly fond of any mayonnaise based salad (should it really be called a salad if it contains mayonnaise?), but I will eat mayonnaise on a sandwich, if it comes that way. I would never seek out most ketchups, but Trader Joe’s ketchup is a different food all together. It is delicious and I could eat in on basically anything. And I’m not really sure what I was thinking on the cereal front because kid cereals are incredible! Although I would never in a million years let a kid actually eat that for breakfast-said the person who has no human children. (Remind me I said that in 5-10 years!). Read more
These were supposed to be healthy, I swear. The taste tester sent me a link for pancake recipes and this one caught my eye. So pretty and colorful, plus not totally unhealthy, they looked perfect.
BUT. Buuutttt, I didn’t have Cor-fetti protein powder. And I started to get afraid that without that flavor of protein powder these would taste a lot like regular pancakes with sprinkles. Which would still be delicious, because well, sprinkles. But, I wanted confetti CAKE pancakes.
So then I started googling. I was googling things like confetti cake and confetti cake frosting and cake batter pancakes and well, then these pancakes happened. And they are delicious. And sweet, so sweet, like better without maple syrup, eat them right off the griddle deliciously sweet. That being said, you probably don’t need the additional sugar.
This recipe is inspired from a few different recipes. Here’s some links to help you out:
- ¾ c. (99 g) white flour
- ¾ c. (99g) whole wheat flour
- ⅔ c. (183 g) yellow cake mix (see link, above)
- 1 scoop (32 g) vanilla protein powder
- 1 Tbs. sugar (omit unless you like things really sweet)
- ¾ t. baking powder
- Pinch of salt
- 2 eggs
- 1 t. vanilla extract (if not using vanilla protein powder)
- 2 cups milk (I used almond)
- 4 Tbsp. coconut oil, melted
- Combine dry ingredients.
- Add eggs, milk, and coconut oil (plus vanilla if using).
- Mix, but remember there will still be lumps, so mix only until just combined.
- Over medium-low heat (these will brown faster because of the protein powder), heat a skillet or griddle. I like to use cast iron. Melt coconut oil on griddle and use a pastry brush to cover.
- Measure about ¼ c. batter into the pan or griddle, cook until bubbles start to form. Flip. Cook until cooked through.
- Serve with syrup, buttercream frosting glaze, or fruit.
#doggiocentric, #dogsneedpancakestoo, #dogslovesprinkles
This weekend I set out to make the prettiest, most perfect, most deliciously moist and colorful Easter dessert. Unfortunately that is not the topic of this post. The “perfect” dessert was great in theory, a lemon, jello poke cake (inspired by this recipe) with beautiful pink frosting. It was going to be made from scratch with no artificial flavors or colors, but alas, I forgot one teensy thing when I was making it: I am terrible at baking! I have failed at cakes over and over again, even once before on Easter, yet I seem to forget this every time I find an inspiring recipe. Failure is, obviously, part of this whole cooking/blogging/living thing, so while I was a little bummed, I didn’t get too upset (and I still ate the cake, I just didn’t feel right posting a recipe for a cake that takes all day and comes out looking and tasting just ok). Read more