HELLOOOOO EVERYONE!!
Long-time, no see! I know,
I know… I’m soooo sorry. It’s been
crazy times at the Glidewell house.
Right when I started this blog in March-ish, and intended to
go full-force, we stumbled upon our little dream home. It’s a tiny log cabin with 3.5 acres,
of which about 2/3 is wooded, in an amazing location with an incredible school
system. Hard to turn down, right?
I recently read a random Facebook article (which may or
may not be reliable) that millennials are choosing the homes they purchase
based primarily upon the needs of their dog. #guilty Haha,
not really. But Moses Glidewell is
absolutely in love with his new home!
It’s seriously GSP (German short-haired pointer) heaven out here. He is living his God-given purpose of pointing
out birds and bunnies, and running through he woods being the poky little puppy
that he is. It’s precious, and he
melts my heart.
We have TONS of work to do on this new home, so we’ve been
busy to say the least. But we’re
rocking a steady pace at this point, so it’s time for me to dive back in and
start sharing on the blog!
I’m so excited to be back with you. If you have any questions about health,
fitness, or faith that you’d like to have answered, OR if you have a suggestion
for a blog post you’d like to see, please send me a message through the Contact
button below, and I’ll be happy to oblige! J
Lately, Andy and I have been obsessed with sleeping in on Saturdays,
having coffee on the porch, then making brunch. And this weekend, I made the BEST protein pancakes that I’ve
ever had. So I thought I’d share…
CHOCOLATE PROTEIN PANCAKES
-1 cup paleo
baking mix (I used Bob’s Red Mill)
-2 scoops
chocolate plant-based protein powder (I use
this)
-1/2 tsp
baking soda
-1/4 tsp sea
salt
-2 eggs
(flax eggs or egg replacer for vegan)
-1 cup
unsweetened almond milk (I use Califa)
-1 Tbsp
coconut oil, melted
-2 tsp honey
or pure maple (plus more for topping)
-1 tsp
vanilla extract
-Coconut oil
or ghee to coat pan
-Almond
butter, peanut butter, banana, chocolate chips, or other toppings (optional)
Mix all
ingredients together in a mixing bowl until thoroughly combined. Heat your griddle to 350℉. Melt coconut oil or ghee in the
griddle to prevent the pancakes from sticking. Measure out ¼ cup of batter per pancake onto the griddle,
giving each pancake enough space to slightly spread. After a few minutes, when bubbles begin to appear in the
middle of each pancake and the edges are beginning to brown, flip the pancake
using a spatula. Expect it to take
longer than your average pancake to cook.
Cook for another 2-3 minutes on this side, and then serve
immediately. I enjoyed my
Chocolate Protein Pancakes topped with a spoonful of almond butter (Barney
almond butter is by far the best) and drizzled with honey. Incredible!
Tastes and feels super indulgent, but with tons of protein rather than sugar. Let me know how you love it!!
