Raspberry Whole Wheat Oatmeal Pancakes

I think this will have to be my last pancake post for a while, I may be overdoing it with pancakes on this little blog, but I needed to post this one. I’ll be really honest with you all…I have not been good to my body lately. My sugar consumption is through the roof, I can’t even start to explain how much I have been craving it lately. I haven’t done yoga in a couple of weeks, and I have been eating carbs by the truck load and let me tell you, I am feeling it. You know when you feel sluggish and drained? I have made a promise to myself to get back on track asap. Meaning warm lemon water in the morning, healthy breakfasts and balanced meals with lots of whole foods and less carbs. I also need to start doing yoga again at least 3 times a week. Maybe writing this on the blog will help me keep my promise… maybe? I just find winter makes me want to eat all sorts of comfort foods that aren’t necessarily good for me, and sit around in my comfy clothes reading and watching tv. I am seriously dying for spring, it’s always these last 2 months of winter that really get to me.

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Pancakes are not typically a healthy breakfast, but as much as I believe in treating my body right, I also believe balance is the key to everything and I don’t think missing out on foods that make you happy is the way to go. All in moderation, and if you are consuming more of the good stuff then the not so good stuff, you’re on the right track.
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These pancakes are a good start in the right direction since they are made with whole wheat flour, rolled oats, natural sugar, rice milk and fresh fruits. Served with a healthy smoothie on the side, and you have a healthy weekend breakfast that doesn’t really feel that healthy!
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What I love about pancakes is you can really play around with them, you can substitute the flours and sugars and you could make them with any fruit really. I chose raspberries because they have a great balance of sweet and tart which I love. Served with pure maple syrup, which I often use to sweeten most of my baked goods, adds the right amount of sweetness to complete this breakfast. Try these out next weekend for a great, healthier alternative to your favourite pancake recipe.
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Raspberry Whole Wheat Oatmeal Pancakes Recipe

What you will need: 

Raspberry Whole Wheat Oatmeal Pancakes

1 cup rice milk (or any kind of milk you like)

2 tbsp baking powder

1/2 cup oats blended in a food processor

1 cup whole wheat flour

1 egg

1 tsp coconut oil

pinch of salt

1 tblsp maple syrup + more for serving

Fresh or frozen raspberries

Strawberry Banana Smoothie 

(Serves 2)

2 cups frozen strawberries

1 whole banana (frozen is preferable)

2.5 – 3 cups of rice milk (or any milk of your choice)

1 tbsp or more to taste pure maple syrup

1/4 cup rolled oats *optional*

What you need to do: 

Raspberry Whole Wheat Oatmeal Pancakes

1. In a food processor blend the rolled oats until they resemble a flour like consistency. Sift together the flour, blended oats, baking powder.

2. To the dry ingredients add the egg, coconut oil, salt, maple syrup and the rice milk. Blend with a whisk until smooth.

3. On Medium low heat, add a little coconut oil. Ladle in the batter to the size you want and add a few raspberries to each pancake (I like to cover the raspberries with a little extra batter so they don’t burn on the pan when flipped). Let the pancakes cook until you see bubbles forming in the middle and the sides look dry. Flip and let cook a couple more minutes.

4. Serve with extra raspberries and pure maple syrup!

Strawberry Banana Smoothie

1. In a blender add in the rice milk first then the fruits and maple syrup and blend until smooth.

2. Seve and enjoy!

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Hearty Breakfast

After working through last weekend, I really missed the feeling of waking up on a saturday morning after a long week and being able to slowly move through my day, it was definitely hard to work 2 weeks straight. I always love the weekends because I get to cook and eat good meals, read, be creative and sleep in until my body wakes me. This morning I woke up to rain and under most circumstances I wouldn’t be too pleased, but since I’m fighting a cold, this weather is perfect for the mood I am in, and I am excited to enjoy it from the comfort of my own home! To start this weekend off in a healthy, hearty way I decided to make oatmeal for breakfast, with a fall twist.


I love oatmeal because it fills you up in a healthy way but it’s time consuming when you want to use steel cut oats. It’s definitely not my go to weekday morning breakfast (unless I have a pre-made batch to reheat) but it’s great for a lazy saturday morning!

I haven’t had the opportunity to go apple picking yet (I’m hoping I can do that next weekend) but my parents did and brought me back a large bag of delicious crunchy apples, so I threw them in to the oatmeal to add a little something. I also tossed in some dried cherries and of course brown sugar for some added sweetness!

Apple cherry Oatmeal for 2:

Ingredients:
1/2 cup of steel cut oats
1 1/2 cups of water
1 apple of your choice, peeled and cut into chunks
1 Tbsp of brown sugar
pinch of salt

Directions:
1. Put the water in a pot with the apples and a pinch of salt and bring to a rolling boil. This gives the apples enough time to soften up.
2. Once the water begins to boil, Add the oats and let it boil for 5-8min or until it starts to thicken up. Be sure to stir it every so often to make sure the oats do not stick to the bottom.
3. Turn the heat down to a low simmer and cook the oats for 30-35 minutes.
4. Add the brown sugar and dried cherries and stir.
5. Allow the oats to cool, add milk and enjoy!