I think my butt hurts from sitting on it so much today.
Usually if I say that, I’m half kidding, knowing I didn’t just sit all. day. long. But that’s really the extent of what I’ve done, save for the 15 minutes I decided to do random workout moves so I could regain feeling in my limbs.
I had a bunch of work to get done today for one class in particular, a ton of work on a top-secret mission of mine that is proving to be quite a project as well as designing some things for a couple of lovely bloggers, and add to that the fact that we had company coming at 11:00 and a Bruins game on at 12:30, I knew I was going to have to work hard to make the most of my morning.
Yes, the Bruins game does take precedence over everything else on that list. D’uh!
I was fueled by the best, however. Maybe it’s weird, but I hate using this yogurt as a snack/part of a meal/whatever. It just seems too expensive to eat all at once. Is that normal? Instead, I like to make “sauces” with it for pancakes. Or heck, add it to the pancakes.
Usually I get vanilla, but they were out of stock of it last time I went. Major bummer. Either way, I also put off eating these for the said price reason. The best-by date was nearing, though, and I figured that it being blueberry flavored and the fact that I caved and bought frozen blueberries the other day was pretty much destiny.
I am frugal. Slash cheap. Sue me. I have high hopes for this summer’s show season with the boy.
Blueberry-Spice Yogurt Pancakes
- 1/4 c. flour (I used graham, based on my obsession)
- 1 T. (generous) cornmeal
- 2 t. chia seeds + 2 T. water (mixed in a small cup)
- 1 1/2 t. baking powder
- 1/2 T. shredded coconut
- 1/4 t. cinnamon
- 1/4 t. ground nutmeg
- 1/4 c. seltzer water
- 2 T. blueberry yogurt
- 1/4 c. blueberries (I used frozen blueberries that were uuuuber tiny – you might need more/less)
Combine all dry ingredients in a bowl. Add in the chia egg, seltzer and yogurt. Fold in the blueberries.
Pour onto a preheated, greased skillet and cook until golden brown on both sides.
Blueberry-Cashew Butter Yogurt Sauce
- 1 T. cashew butter
- 3-4 T. blueberry yogurt
- almond milk, to thin as desired
Whisk everything together. That is all.
The seltzer water is a baking trick I learned from Sarena. I wouldn’t say it is critical for the recipe – if you don’t have it, just use a milk of your choice (don’t sub plain water!) The carbonation makes them a bit lighter than they would be otherwise, though.
Does life get any better than blueberry pancakes?
No. Well, maybe it would had I used fresh lemon zest and juice – but I’m saving the lemons I have in case I need them to make lemon poppyseed cookies for a winner.
Yes, I’ll get to the winners.
But first: I think I’ve deduced that the Nasoya tofu is better when you are looking for more of an eggy-type dish. For me anyways – everyone else seems to love it so I think I just have high tofu standards.
There could be worse personality traits, don’t you think?
Barbecue scrambled tofu a la Matt.
Of course, after I added spinach, shallot and garlic, I realized I essentially made a deconstructed BBQ Spinach and Tofu Sammie.
Old loves die hard.
Onwards and upwards: The real reason you’re all reading this/”reading” this but really just skipping down to this part:
Did you know that wordpress has a little “hide/show kitchen sink” button in the add new post screen? I never had any idea, and had been missing Windows Live Write solely because I knew how to change font color and size as I saw fit.
Oh, right. Giveaway winners.
First winner issss…
Comment #45, Averie!
Comment #54, Mary!
ANYWAYS! Congratulations, ladies! Your wish is my demand. Shoot me an e-mail with your choice and I’ll hop-to.
Thank you to everyone for entering, though – I was shocked at how many people got involved with this giveaway!! So I will definitely be doing another one sooner rather than later 🙂