Happy Friday foodie friends!
First off, if you need a good laugh today, please check out this guy on Facebook. He KILLS ME, you guys. He does a little segment every week called “Whine About It” where he drinks wine at his desk at the Buzzfeed office and complains about things.
I think my favorite video is his newest one about the worst kinds of people at restaurants. Just wait until you get to “The Great Breadstick War of 1834” and you will thank me. P.S. How does one obtain that job and where can I apply? #AskingForAFriend
This week I finished my second-to-last internship rotation at OSU’s Wexner Medical Center! Time is just flying, you guys! I can’t believe I have just one rotation left. I have to be honest, I never in a million years thought I would like clinical dietetics, but I truly enjoyed my rotation there and learned SO much! The entire Med Center, especially the new James Comprehensive Cancer Center, is just a beautiful, state-of-the-art facility, and I feel so lucky to have gotten to spend time there during my clinical experience. Here’s to starting my last rotation on Monday!
For those of you DYING to hear a Woody update (don’t lie, it’s every single one of you), he has been just fabulous this week. He is really into digging up/eating grass/mulch and also into sleeping in extremely awkward positions.
He also enjoys taking a lot of puppy selfies.
Okay, enough pictures of Woody (for now). Let’s talk about pancakes. I went through a phase a couple of years ago where I would eat pancakes for any meal of the day, literally, and sometimes two meals. Protein pancakes, banana + egg pancakes. I loved ’em all. But none of them were ever TRUE pancakes. Definitely not like the really fluffy ones my mother used to make us when we were little with Bisquick (breakfast for dinner was my all time FAVORITE meal, by the way). And the fluff is really what pancakes are all about, am I right? Sometimes it’s hard to get paleo or gluten-free baked goods to fluff up like the real ones, but I promise you these ones will do the trick! Feel free to add any ingredients you want in place of the blueberries if bloobs aren’t your thing. I’m almost 100% certain these would still taste great with chocolate chips instead. Your call, my friends.
THE FLUFFIEST COCONUT FLOUR BLUEBERRY PANCAKES
Yields: 4 medium pancakes
- 2 eggs
- 1/2 medium banana, mashed (about 1/4 cup)
- 3 tbsp unsweetened almond milk
- 3 tbsp sunflower seed butter (or other nut/seed butter)
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 cup blueberries
Combine eggs, banana, almond milk, sunflower seed butter, honey, and vanilla extract in a large bowl until all ingredients are incorporated.
In a separate bowl, combine coconut flour and baking powder.
Add dry ingredients to wet and mix until a smooth batter forms.
Fold in blueberries.
In a skillet greased with coconut oil or grass-fed butter over medium heat, drop batter by the spoonful to form pancakes about 4-5 inches in diameter (or other size of your liking).
Allow pancakes to cook 3-4 minutes on each side or until golden brown.
Remove from skillet and top with fruit, grass-fed butter, nut butter, maple syrup, etc.
- Preparation time: 10
- Cook time: 10
- Total time: 20