Heeyyy, happy Friday! I just took a dose of my new steroids and am feeling extra bouncy!
You may want to read yesterday’s post to find out why I’m hyped up on the ‘roids and can’t catch my breath mid-sentence.
Anyways, I’m really just popping in to share with you one great way to use up Thanksgiving leftovers in case you’re still working your way through them.
My little sister made German mashed potatoes with apple for our big dinner on Monday. I knew the leftovers would lend themselves nicely to something sweet, after scouring the internets for recipe inspiration, here’s what I came up with:
- 1 cup leftover mashed potatoes
- 1/4 cup Greek yogurt
- 1 egg
- 2 tbsp flour
- dash cinnamon
Mixed up and put on a medium-heat griddle. Definitely make sure that the griddle isn’t too hot, as the potatoes will burn quicker than regular pancakes. Leave them untouched, cooking for around 8 minutes each side.
Keep in mind these are NOT the fluffy flour-y pancakes you are used to. More crispy on the outside, soft and starchy on the inside. You know, like a potato pancake. I topped mine with leftover homemade cranberry sauce and syrup. The recipe made three large pancakes and I was bursting after two. So you should probably be nicer than me and share these.
I am off to go lift trucks and jump between tall buildings on my steroid high.
Or cuddle with my puppy. Whatever.
Have a great weekend!
This week on Will It French Toast, things get a little ridiculous. Just the way I like it.
It’s one of the most important questions of the weekend: pancakes or french toast??
Well, why not both!
I started by making one large pancake using this stuff:
Once said pancake was done, I drenched it in egg whites. Again, one could also make a proper egg & milk wash. I used egg whites to get more protein because I actually eat these things! Plus, I never said french toasting was a classy affair.
Then it becomes a refried pancake. In the best way possible.
Served with fresh fruit, a dollop of peanut butter, and syrup. Proof that you can have your (pan)cake and eat it too.
I’m sorry, I hate puns.
The french toasted pancake was good, especially the eggy bits on the end. But it was a little too dense to bring out the french toast texture and flavour. I knew I could do better.
To be continued…
Happy Pancake Sunday!
This post accidentally went up on Saturday. That’s because Ecto hates me. Or because it knows I hate it. Hm.
Anyways, there is a reason why you haven’t seen pancakes or waffles on this blog lately. It’s because my morning sweet tooth is gone. The chemo has killed it! Gone are the days of chocolate oatmeal and fluffernutter waffles. Bring on the bacon and fried egg sandwiches. The saltier the better.
I sucked it up this weekend because I wanted to make something somewhat healthy to share with my family. Okay, okay, and because we’re running out of eggs and bacon.
Plus they’re vegan!
- 2 cups whole wheat flour (I substituted a half a cup with soy protein powder)
- 2 scant tbsp baking powder
- 1 tbsp cinnamon
- 2 tbsp sugar (I use 6 packets of stevia)
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, set aside for 5 minutes)
- 1/2 cup unsweetened apple sauce
- 1 1/2 cups curdled almond milk (mix the almond milk with 1 tbsp lemon juice)
- 1 tsp vanilla extract
Dipped in my favourite dipping sauce – 1 tbsp sunflower seed butter whisked with 1/4 cup syrup.
Don’t be fooled, these pancakes taste like they’re healthy. But why mask that wonderful flavour? It’s just a miracle I didn’t add bacon to them.
P.S. If granola is your thing, then you should check out this post.