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Drink & Dish: Blueberry Pancakes {with video!}

May 5, 2013 · by Ari · 14 Comments

I know that no one is *perfect*, but I’d have to say my mom is pretty darn close. So today, rather than tell you about how awesome the pancakes are (they are awesome, and make sure you check out the video at the end for all my pancake secrets!), I have compiled a list of a few of the many reasons I love my mom.

Whole Wheat Blueberry Pancakes #vegan via arismenu.com

1. My mom is the best listener. Any time I have a problem, she says all the right things. I can call her at any time of day and I know I can count on her to be my confidant, and give me A+ advice. She is a social worker, so in addition to her 28 years (gross, I’m old) of experience, she’s also legitimately educated in advice giving and people skills.

Whole Wheat Blueberry Pancakes #vegan via arismenu.com

2. She is hilarious and totally weird. When I was little, she would do this weird clap-in-patterns thing. I seriously don’t know how else to even explain it, but I was always so embarrassed. Now I see all my weird little quirks, and realize how alike we are. I appreciate that she taught me to be silly, and to be myself. Now I love all of her little oddities. They make her unique, and she wouldn’t be my mom without them.

Whole Wheat Blueberry Pancakes #vegan via arismenu.com

3. She is my biggest cheerleader, and also my biggest advocate. I love the positive support and encouragement I get from my mom, but it is the times when I see her stand up and fight for me that I am taken aback. My mom, rarely angry, occasionally turns into a real mama bear, and I can see her fight to protect me. I don’t care how old I am, I will always appreciate feeling protected, and I will also always need to hear her tell me “Good job. I’m proud of you.”

Whole Wheat Blueberry Pancakes #vegan via arismenu.com

4. She is the most patient woman I have ever met. It doesn’t run in the family. I simultaneously admire, and am in awe of her patience. You know when you want to grow up and be just like your mom? Yeah, I still feel that way, and I keep hoping one day it will happen.

There are a million more things I could say, but I’ll try not to make this a novel. Check out the latest episode of Drink & Dish for my pancake secrets, Nicole’s amazing Blackberry Wine Cooler (check out the recipe–they are AWESOME!), and our favorite memories with our moms.


What is your favorite thing/memory about/with your mom?

Print
Whole Wheat Blueberry Pancakes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 pancakes

Serving Size: 2 pancakes

Whole Wheat Blueberry Pancakes

Perfectly fluffy whole wheat and vegan blueberry pancakes are perfect for any brunch occasion!

Ingredients

  • 2 tbsp milled flax seed
  • 6 tbsp water
  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • dash salt
  • 2-3 tbsp brown sugar*
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. In a small bowl, whisk together flax seed and water. Let stand for 5 minutes.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Gently mix in flax mixture, almond milk, and vanilla, stirring until just combined, then fold in blueberries. Let stand for 10 minutes.
  3. Preheat griddle or large pan over medium-low heat, and spray with nonstick cooking spray. Pour 1/4 cup batter for each pancake. Cook until top forms small bubbles and bottom is golden brown, about 5 minutes. Flip and cook for an additional 3-4 minutes, until golden.

Notes

*I used 2 tbsp brown sugar, but you can easily use 3 if you like your pancakes on the sweeter side.

3.1
http://www.arismenu.com/drink-dish-blueberry-pancakes/

Filed Under: Breakfast, Drink & Dish, Vegan · Tagged: blueberries, breakfast, drink and dish, mothers day, pancakes, recipe, vegan, video, whole grain

Bacon Chocolate Chip Pancakes

May 23, 2012 · by Ari · 6 Comments

Yup.

.

That happened.

You guys…I don’t even know what to say. These should have had like a zillion calories. With the name, and the deliciousness, and the whole eating dessert for breakfast thing. But really, a little dark chocolate is good for us, yes?

Okay, so I’m not about to switch out my Greek yogurt, pumpkin puree, chopped apple weirdness and turn bacon chocolate chip pancakes into my staple breakfast, but on a Sunday morning? Hell, yes.

I’m really sad you weren’t here to share in the fun. Although, I bet Steve and Jason are not in the least bit sad, because it meant more pancakes for them.

Sweet, salty, fluffy, melt in your mouth pancakes that will satisfy every single breakfast craving you’ve ever experienced. And just a little hint: whole wheat pastry flour is the secret to perfect whole grain pancakes. Do not used regular. Do not use white whole wheat. And please, do not think you need to add in bleached out white flour.

Oh, and my final instructions: Save that middle section with the most chocolate for last. It will be the best bite.

Bacon Chocolate Chip Pancakes

yield 6 servings

  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • dash salt
  • 2 tsp sugar free maple syrup (or honey, agave, or pure maple syrup)
  • 1/2 cup egg substitute
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 6 slices center cut or turkey bacon, cooked, chopped and cooled
  • 1/2 cup all natural dark chocolate chips

Directions:

  1.  In a large bowl, whisk together flour, baking powder, baking soda and salt. Gently mix in syrup, egg substitute, milk, and vanilla, stirring until just combined. Then fold in cooked bacon and chocolate chips. Let stand for 10 minutes.
  2. Preheat a large pan over medium heat, and spray with nonstick cooking spray. Pour approx 1/4 cup batter for each pancake. Cook until top forms small bubbles and bottom is golden brown. Flip and continue cooking until both sides are golden.
  3. Serve topped with any combination of Greek yogurt/syrup/light whipped butter

Filed Under: Breakfast · Tagged: bacon, breakfast, chocolate, pancakes, recipe, whole grain

Mac Visits: Day 3, Hiking Camelback

March 16, 2012 · by Ari · 4 Comments

When I decided to take Mac on a hike, I immediately consulted my amazing friend and hiking expert, Diana.  Girl has done pretty much every hike in existence, and she gave me lots of great suggestions! Ultimately, I ended up choosing Camelback. It’s probably the most famous, it’s really pretty, and the one time I did it before, it totally kicked my butt.

This morning, we got an early start and begin our hike on the Echo Canyon Summit Trail.

"YAY, hiking!!!"

I’ve actually only been hiking a couple of times. It’s not something I would want to do solo, but I really enjoy it with friends, and we have tons of trails here in Arizona.

Summit Trail is well known for the beautiful views, as well as the challenging climb. There was lots of all fours action, and on the way down, I even chose to slide on my butt a time or two.

Mac was super popular on this hike! All the guys kept commenting on his Kentucky shirt.

We took lots of breaks to take pictures and enjoy the views.

Sipping from my camelback on Camelback.

 

Yeah, we climbed those.

 

"RAAAHHHH!!!!! I climbed a mountain!!!!"

 

That's me, and my butt. Climbing rocks.

The Summit Trail is also known for the panoramic view once you make it to the top. You overlook the entire city, and it is really beautiful. Being on the top of a mountain is a pretty freaking sweet feeling. I love looking down and seeing what I’ve accomplished!

Check us out! We are tough!

You know what I do not prefer? Going down the mountain. Seriously, I would rather go up twice than up and down.

The hike ended up taking us a little over two hours, which is a little slow, but fine by me. We certainly weren’t our for time. I only brought little Garmi around to keep track of mileage.

We promptly returned to my house (after stopping for coffee, obviously) for some Maple Bacon Buttermilk Pancakes and eggs which were devoured long before I even thought about taking any pictures. We were hungry!

Tonight we have big plans that include Barrio Cafe and margaritas! Have a great Friday everyone!

Filed Under: Uncategorized · Tagged: camelback, echo canyon summit trail, friends, hiking, mac, pancakes

Skinnified Sunday: Pumpkin Raisin Pancakes

October 23, 2011 · by Ari · 5 Comments

Today has been an almost perfect Sunday. A perfect Sunday would of course involve a day off, which I don’t get until Thanksgiving. Tired of my whining yet? It will continue. I hate to admit it, but it’s only fair to warn you. By the time Thanksgiving rolls around it will have been over 2 months of straight work, so you’ll just have to bear with me and accept that although I love what I do, this Fall has been a challenge mentally.

Anyway, I woke up at 5:30 to run with Kara. Unfortunately, after I was already dressed, I checked my phone and noticed a text from her saying she didn’t feel so hot. What’s funny is I had hardly slept either and I laid in bed debating canceling, but I figured I was already dressed, I better get my run on. I thought about taking Winston, but I haven’t focused on speed since before the Komen, and I knew I needed to use today to work on it. Unfortunately, my ipod running playlist isn’t finished and my phone isn’t doing so well on my runs so it was just me and the silence of 5:45 am. It was super dark out and I was a little scared, but it was nice to just be by myself in the perevt 65 degree temperature.

I did jogging and speedy run intervals up to Starbucks where I stopped for some water and a chat with some of my fav baristas, then was back on my way to continue. The second half I may or may not have had to take a stop and breathe break or 4. Yes, I paused my garmin so my “speedy” time I don’t feel super impressed with, but it was nice to at least work on speed.

A little while after my run, my appetite came on full force. It always takes a good 30 minutes for me to be able to consider food after a work out. Yesterday at Chompy’s, Hermano ordered pumpkin pancakes that tasted like heaven. I hadn’t been able to stop thinking about them, so I woke Steve up to take me to Starbucks and the store. I’m an awesome wife. I got a delicious grande bold coffee with 2 pumps pumpkin spice, 2 pumps sf caramel and steamed soy with cinnamon sprinkled on top. I really miss hot coffee when it’s warm here. It’s still too hot, but if I REALLY want it, I will drink it and sweat. It’s really cute. I am the epitome of class.

Onto the most important part: The most amazing pancakes I have EVER made! Better than chocolate chip, better than any white flour crap. This is the real deal.

Pumpkin Pancakes

(theworldlink.com)

  • 2 cups all purpose flour
  • 3 tablespoons. packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 3 eggs, lightly beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup cooking oil

My Swaps:

  • 1/2 recipe (-temptation)
  • Whole wheat pastry flour for all purpose (+fiber, +protein)
  • Molasses and sf maple syrup for brown sugar (-sugar, -calories)
  • Unsweetened vanilla almond milk for reg (-fat, -calories)
  • Egg whites for whole eggs (-fat, -calories, -cholesterol)
  • More pumpkin (+yum)
  • cooking oil who needs it?! Spray works just fine.
  • + chia seeds (+fiber, +protein, +staying power)
  • + protein powder (+protein-duh, +staying power)
  • + raisins (okay, the more I add things,  the less “skinnified” these sound…)
  • + seasonings and extracts (+yum)

Skinnified Fluffy Pumpkin Raisin Pancakes

yielf 3-4 servings

  • 1 cups whole wheat pastry flour
  • 1/2 tbs molasses
  • 1 tbs sf maple syrup
  • 1/2 tbs baking powder
  • 1 pinch salt
  • almost 1 cup unsweetened vanilla almond milk
  • 3 egg whites, lightly beaten
  • 1/2 cup canned pumpkin
  • 1/2 tbs chia seeds
  • 1 scoop vanilla protein powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • dash cloves
  • dash ginger
  • 1 tsp vanilla extract
  • dash maple extract
  • 1/4 cup raisins (optional)

 

Directions:

  1. Combine dry ingredients.
  2. In a separate bowl, combine wet ingredients.
  3. Gently fold wet ingredients into dry until barely combined with some small lumps–DO NOT OVER MIX!
  4. Pour pancakes onto sprayed nonstick pan or skillet.
  5. Top with raisins if desired.
  6. Cook over medium low heat until bottom is set and small bubbles form on top.
  7. Flip, and cook on remaining side for 2-3 minutes until golden.
  8. Enjoy!

Topping ideas:

  • vanilla Greek yogurt
  • sf maple syrup
  • granola
  • fig butter
  • nut butter
  • butter butter

Whiccchhhaaaaa!!!! I am the pancake master!!! No pancake stands a chance!

Ok, ok, I admit it! I am still in my sweaty run clothes. You can judge me if you want. Sometimes I’m lazy. Steve just topped his with sf syrup.

I topped mine with nonfat vanilla Greek, sf syrup, extra chia seeds and granola per usual, but also added a thin layer of TJ’s fig butter which was an excellent choice!

Yummmmmmm

I’m telling you, I always love every recipe I post, and I almost always at least like every recipe I make, but these pancakes were a different kind of out of this world amazing love. I admit that sometimes whole wheat pancakes are a little brick-like dense, but these are light and fluffy like clouds or pillows. They are the perfect amount of sweet and the right amount of pumpkin. I could eat them again and again and again and I plan to. Do yourself a favor, make these pancakes. You won’t regret it.

Filed Under: Breakfast · Tagged: cooking, food, half marathon training, pancakes, pumpkin, recipe, running, skinnified

Skinnified Sunday: Maple Bacon Pancakes

September 25, 2011 · by Ari · Leave a Comment

Hi everyone! Man, the weekend seems like a total blur. Today was day 7 of my 33 straight work days. Craziness is beginning to set in especially considering Fiddler officially began today with the audition workshop. Only 26 days left 🙂 Needless to say, not a lot of cooking has been going on in my kitchen, well at least not a lot of exciting cooking, but I did manage to pull out something quick and delicious yesterday morning that filled my sweet and salty craving!

Back in the day, one of my favorite things to order at a restaurant was pancakes with over medium eggs and bacon that I would put on top and cover the whole thing with maple syrup. I LOVE sweet and salty combinations! Salted caramel mocha? The vain of my existence right now. There is no way to make that drink healthy. I’ve been through it in my head 100 times. But this breakfast totally did the trick. Not to mention is was ready in about 15 minutes.

Maple Bacon Pancakes

  • 2 cup of all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon sugar
  • 2 egg, lightly beaten
  • 2 cup buttermilk
  • 1 1/2 tablespoon of butter
  • 6 slices of bacon, sliced horizontally and then diced

My swaps:

  • 1/2 recipe (-temptation)
  • Whole wheat pastry flour for all purpose flour (+protein, +fiber)
  • Red fat buttermilk for regular (-fat, -calories)
  • Brown sugar and Splenda for sugar (I think I forgot to half the sugar part so honestly calorie and sugar wise it was the same as the original, but I would probably do it that way again and I prefer brown sugar to regular)
  • Egg whites for whole eggs (-fat, -calories, -cholesterol)
  • Cooking spray for butter (-fat, -calories, -saturated fat)
  • Center cut or turkey bacon for regular (-fat, -calories, – saturated fat)
  • + 1/2 scoop vanilla protein powder (+protein)
  • + vanilla extract (+yum)
  • + maple extract (+yum)

Skinnified Maple Bacon Pancakes

yield 3 servings

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • dash salt
  • 1 tsp brown sugar
  • 1 tsp splenda
  • 2 egg whites, lightly beaten
  • 1 cup red fat buttermilk
  • 1/2 tsp vanilla extract
  • 1/2 tsp maple extract
  • 3 slices center cut or turkey bacon, diced

Optional toppings:

  • Syrup (I always use sf maple syrup)
  • Yogurt
  • Eggs
  • Granola
  • Butter
  • Nuts
  • Chia seeds (I wish I would have added these during the cooking! I forgot 🙁 )

Directions:

1) Cook bacon in a sprayed nonstick pan. Transfer to paper towel to cool.

2) Combine dry ingredients.

3) Add wet ingredients and mix until just combined. Do not over mix!

4) Let stand for 10 minutes, then fold in bacon.

5) Cook on sprayed non stick pan until bottom is golden brown and top begins to bubble.

6) Flip, and cook until bottom is golden brown.

7) Top, serve and enjoy!

 

It’s weird–I like my desserts small so I an eat more than one, but I love to just eat one big pancake.

I’ve really improved on my pancake flipping skillz!

Steve topped his with sf syrup and light whipped butter

I topped mine with non fat vanilla Greek yogurt and low fat vanilla almond granola–so good!

 

Filed Under: Uncategorized · Tagged: bacon, breakfast, food, pancakes, recipe, skinnified

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