Oatmeal Pankcakes

I feel weird calling these pancakes, but they totally ARE pancakes, they just use (almost) the exact same ingredients as the bowl of oatmeal that I have every single morning.  This was my first attempt at making healthy pancakes at all, and I can't believe how perfect these came out.  Light and fluffy (make sure you follow my directions or I think you would end up with cookies - much more solid and heavy) the texture is perfect, and the flavor is .. umm.. perfect. I am still in awe that I pulled this off.

Oatmeal Pancakes

dry ingredients:
1/3 c. (40g) Oat Flour
1 scant tsp baking powder
pinch of salt
1 TBS Stevia cup-for-cup (or your preferred sweetener, to taste)
Optional: 1 tsp. flax seed meal and 1 tsp chia seeds

wet ingredients:
1/3 c. unsweetened almond milk
1/8 c. (28g or equiv of 1/2 an egg) eggwhites
1/2 tsp vanilla
2 TBS canned pumpkin

Combine the dry ingredients in a bowl.  Using a whisk, stir really well to introduce as much air as possible.  In a separate bowl, whisk the wet ingredients, again, introduce as much air as possible.  Keep the wet and dry separate until the very last second before cooking.  Heat your skillet up to medium.  Very lightly grease the pan. Only when you are totally ready to pour your batter in, combine the wet and the dry.  Try not to over-stir.  Allow side 1 to cook until air bubbles appear, then flip and give it a couple more minutes.

I enjoyed mine with some sugar free maple syrup, and a side of blueberry and strawberry compote I threw together. HEAVEN.

Yield: 4 dollar sized pancakes, 206 calories for all of them.

bonus side shot of the fluffies:

Next weekend, I am going to try adding in different things.  Can you say chocolate banana pancakes?  I sure can...


Eric's Breakfast:  It's the hub's b-day so he got special pancakes this morning, which is what inspired me to make a healthy pancakes for myself.  The jealousy was a bit overwhelming ;)  Behold!  Cinnamon Bun Pancakes complete with bacon on the  side.  They smelled divine.  He said it was one of the best things he has ever eaten.  Go me ;) 

and here is a bonus shot with the cream-cheese glaze all ooey-gooey and melted into the crevices:

Grilled Asparagus Salmon Salad with Mustard Vinaigrette

Fast and easy (just the way I like it)

Grilled Asparagus Salmon Salad with Mustard Vinaigrette  

1/2  bunch thin asparagus, cut into 2-3 inch pieces
1 c. heirloom cherry tomatoes, halved
2 green onions, sliced
1 red bell pepper, sliced into 2-3 inch strips
4-6 oz salmon, fresh or canned

for the vinaigrette:
2 TBS Spicy Brown Mustard
juice of 2 lemons
1 clove garlic, minced
2 tsp Smokey African spice mix from Trader Joes (you can use any spices you want)
salt and pepper to taste
couple teaspoons of water to loosen if needed

If using fresh salmon, cook and season it your favorite way and set aside to cool (I did a 5 minute pan-sear, and finished deglaze of 1/2 lime juice, covered the pan, and let the steam finish cooking). Bring a pot of salted water to a rapid boil.  Drop your asparagus in for about 3 mins, just to par boil.  Drain, and toss in a skillet under high heat.  Add bell peppers.  Cook until skin starts to blacken (I like mine real scorched).  Set aside to cool.

Prepare your vinaigrette by adding all components and whisking.  Combine salmon, all veggies, and vinaigrette together and toss until evenly coated.  *The Vinaigrette is quite strong in flavor, so you may want to use less, or cut it with olive oil before adding it to your bowl.

about 400 calories when using 6oz. salmon

Eric's Dinner: Cheese Quesadilla aka: cheddar cheese on a flour tortilla and tossed in a skillet of butter for 3 minutes.