It’s National Pancake Week! Time to whip up a batch of your favorite pancakes in celebration.
The back story: the week leading up to Ash Wednesday was traditionally a time to purge your kitchen of all rich and dairy foods. A brilliant marketing major declared that this week would be National Pancake Week- since traditional pancakes are made from dairy products like butter, milk and eggs.
I have to be honest, every week in our house is National Pancake Week. We make a lot of pancakes over here. My kids love making them and I love mixing in secret ingredients such as flax seed, chia seeds and ground nuts.
In honor of this yummy celebration I’ve teamed up with Stonyfield to create some tasty pancakes with their delicious organic Greek yogurt.
My kids love to cook so they were ready to roll up their sleeves and help.
We had some extra time this morning before school so everyone could enjoy their pancakes.
Time to Make the Pancakes!
Organic Vanilla Greek Yogurt Pancakes
Author: Lori Popkewitz Alper Groovy Green Livin
Serves: 7 good sized pancakes
In celebration of National Pancake Week try out these delicious pancakes with a touch of Stonyfield Greek Yogurt.
1 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup nonfat vanilla Stonyfield Organic Greek Yogurt yogurt
2 Tbsp. coconut oil
1 tsp. chia seeds
Extra milk (any type of milk is fine. I used rice milk)
Cooking oil (preferably coconut oil or olive oil)
Blueberries and maple syrup for topping
Mix together in a bowl flour, baking soda, salt, yogurt, eggs, chia seeds and oil. If batter seems too think add milk to reach desired consistency.
Heat a stainless steel or cast iron frying pan without oil for 2-3 minutes over medium heat.
Add light layer of cooking oil to heated frying pan.
Spoon batter into the heated frying pan in the shape of round cakes.
Let cook until bubbles form on the top of the pancakes (generally takes 2-3 minutes).
Flip and cook the pancakes until golden brown on the bottom side, about another 2-3 minutes.
Serve pancakes hot, with organic maple syrup and blueberries.
Enjoy! What’s your favorite ingredient to add to pancakes?
This post was created in partnership with Stonyfield. All opinions are my own.
Today was a Popsicle kind of day. The temperature hovered around 90 degrees for most of the day. Here in New England we have officially bypassed spring and jumped right into the heat of summer. I have a feeling it’s going to be a Popsicle kind of summer.
Most of the Popsicles found in frozen section of the grocery store are filled with processed sugars or sugar substitutes such as high fructose corn syrup or Aspartame. Artificial sweeteners are known to cause numerous health issues ranging from headaches to cancer. Research also suggests that they can actually cause overeating among consumers. Homemade, without added sugar are simple to make and they taste amazing.
Dairy Free Blueberry Popsicles
2 cups milk alternative. I use rice milk, but other dairy-free alternatives such as almond or soy milk will work too.
2 cups fresh blueberries (organic if possible).
1 1/2 cup strawberries (organic if possible).
Feel free to swap out the blueberries and strawberries for any other type of fruit. They all work!
Place all ingredients into a blender and puree. I’ve been using my Blendtec for this and it works really well. Pour the mixture into your stainless steel Popsicle mold and freeze overnight.
They are ready to go! Enjoy.
Do you make your own Popsicles? What’s your favorite flavor?
My love of corn on the cob began when I was very young. Every summer I looked forward to going to the Sweet Corn Festival in Wisconsin. Once the nominal admission fee was paid it was all you can eat. Let’s just say I don’t do well with buffets. I have vivid memories of feasting on sweet corn until I was physically sick.
Fast forward to the present. The sweet corn festival continues in my very own dining room usually 2-3 times a week. My kids request and then devour corn on the cob. Even our dog is well trained to eat it right off the cob.
We had friends visiting from Chicago this past weekend and we got into a discussion about the best way to cook corn on the cob (exciting, I know!). For years I have added the corn to cold water and boiled them together. Our friends boil the water first and then add the corn. So what’s the best method to create perfect corn on the cob? I did a little research in my very own test kitchen and came up with the answer.
Selecting the corn
If growing your own corn isn’t an option (it’s not for me) then carefully hand select your ears of corn at the farmers market or super market.
I always peel back the husk at the market to check on the corn inside. If it doesn’t look good, don’t buy it.
Look for bright green husks that fit snugly around the ear of corn. The kernels should be in tight rows right to the top of the ear of corn-not white, small kernels, but full sized yellow kernels.
Buy organic when you can.
How to cook corn on the cob
Husk the corn just before cooking to keep the corn fresh.
The combination of heat and humidity have been draining over the past few days. To keep everyone cool and happy we have ramped our smoothie addiction up a notch. We are now experimenting with different flavors of sorbet, which are just as easy to make (if not easier) than a smoothie. This week we tested out a few different flavors and voted on our favorite. The Vegan Strawberry Sorbet was the winner.
The key ingredient in this sorbet are a few frozen bananas. As our bananas ripen and begin to turn brown I put them in the freezer so they’re ready for use.
A few frozen bananas ( one banana for each 12 oz. bag of frozen strawberries)
I’m Lori Popkewitz Alper, a recovering attorney and the Founder of Groovy Green Livin. I like to make noise and stir the pot especially when an issue hits home and effects the health of our families. Join me as I make some noise and share along the way tips for living a green and healthy life. Read more.