banana oatmeal nutella pancakes

Lately, I’ve been doing a lot of “in the larger scheme of things…” thinking.  Here at astronomy camp, we’ve been talking a lot about big things, like black holes, supernovae, and ominous things like “dark matter” and “dark energy.”

Thinking “in the larger scheme of things” can make me feel small and insignificant.  I am smaller than a dustbunny of a dustbunny of a dustbunny in our solar system, which is one of many in the Milky Way Galaxy, which is one of billions of billions of galaxies in a universe that is constantly expanding.  We are living on the periphery of a very average galaxy, orbiting a very average star… puts my seething rage toward the dude who took my java chip frappuccino at Starbucks yesterday into perspective.

That’s the thing…if I’m so incredibly small, do things really matter?

The universe isn’t going to care if I smiled at you on the Metro.  Space aliens will never find out if I replaced the toilet paper roll.  Mars wouldn’t know if I wrote you a handwritten letter or a sloppy Facebook message.  The black hole at the center of our galaxy definitely doesn’t give a damn whether I washed my hair this morning (thank god).

I guess this is one way of looking at things, “in the larger scheme.” But the other geeky way of looking at our place in the universe is that every action has a reaction.  Every shake and rattle sets off another and another.  In this scenario, the little things do matter.Although the former way of thinking about it is tempting (and gives me an excuse not to wash my hair so often), I’m pretty convinced that the latter is better.

Think about flipping pancakes. The trick to making good pancakes is to wait until you see little bubbles form around the edges of the pancake. These super tiny bubbles signify that the pancake is “flippable.”

These bubbles are smaller than my pinky fingernail.  In the “larger scheme of things” they are  practically invisible. However, that little bubble makes the difference between a big, shriveled, goopy mess of pancake batter and a glorious, fluffy stack of pancakes. The difference between a grouchy, hungry morning spent washing batter off my black yoga pants, or leisurely watching pools of butter melt atop fresh flapjacks while sipping a mug of coffee.
With love,
Erica

 

Banana Oatmeal Nutella Pancakes

Servings 4

Ingredients

  • 1 cup flour
  • 1/2 cup quick oats
  • 1/4 teaspoon salt
  • 1 banana mashed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup milk
  • 2 Tablespoons brown sugar
  • 1/4 cup yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup Nutella

Instructions

  1. Stir together all of the ingredients except for the Nutella in a large bowl until well combined.  Gently swirl in the Nutella.

  2. Spoon the batter into a hot skillet over medium heat.  Cook each pancake until the batter starts to bubble at the edges, flip and cook until golden brown.  Continue cooking remaining pancakes. 

  3. Enjoy with butter and maple syrup! (and perhaps some more Nutella!)

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mardi gras recipe roundup

Mardi Gras is international pancake day!  Unfortunately, unlike on World Nutella Day, I wasn’t able to bake up a batch of pancakes on this exact day (there are math tests to be studied for and much needed showers to be taken).  
But not to worry, I came up with this quick little round-up of all of the pancake recipes here on Cannella Vita.  Breakfast for dinner anyone? 😉
With love, 
Erica

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

oatmeal dark chocolate chip pancakes

Last Friday was the Sadie Hawkins dance at school.
Scratch that.
Last Friday was the “Girls Ask Boys Winter Formal.” Apparently “Sadie Hawkins” isn’t politically correct enough for my school.  I’m technically on Spirit Committee… I should know these things.

My friend Veda and I had a track meet before during the dance. 
When my coach told me I had to sprint 400 meters, I though he was kidding.
He wasn’t kidding.
I gagged a bit just thinking about it.  Then after it was over, I gagged all over the place.  Yeah, I’m a real superstar on the track team. 😉
But at least I bring brownies.

When I finally got back home, it was already nine, and the last thing I wanted to do was get dressed. But I did.
I put on my dress, slopped on some red lipstick, hoop earrings, and heels.  Then I smooped my hair into a bun because I couldn’t even think of touching a flat iron (smooped isn’t a word, but “twirled” is way too elegant of a word to describe what I did to my poor hair).  In the end, it was half decent. Sort of like iCarly meets flamenco dancer. 

By the time we got to the dance, there were only 30 minutes left.  Everyone was already talking about who should have the after party.  Suddenly, I got a second wind.  Kind of like how I have a second stomach for dessert (no matter how stuffed I am), I have a reserve of energy for a good party (no matter how insanely tired I am).

But, as last minute plans usually go, no one ended up having one.

And you know what?  I was secretly happy.  Don’t get me wrong, I love a good party as much as the next person (I’m a high school girl, I’m normal I swear…), but by then all I wanted to do was put on my Pink sweatpants (the ones with strawberries on the butt), lie on my bed with a huge bottle of Blue Powerade Zero, and play “never have I ever” with my friend Veda (even though we know everything that we’ve “never” done, it’s fun anyways).

I dropped off to bed around 1:30.  It was a long day.

In the morning, I woke up refreshed and with a serious chocolate craving. 
And these pancakes happened.

With love,
Erica

Ingredients
1/2 cup all purpose flour
1/2 cup quick oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons vegetable oil

1
egg
a hand full dark chocolate chips

 
Place flour,
oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil
and egg in a food processor or blender and puree until smooth.

Heat a
lightly oiled griddle or frying pan over medium high heat. Pour or scoop
the batter onto the griddle, using approximately 1/4 cup for each
pancake. Sprinkle with dark chocolate chips. Brown on both sides and serve hot.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

whole wheat apple blender pancakes

This past week has been pretty tough with exams and all.  I really wanted to treat myself to a big, luxurious, Sunday breakfast this morning, but I couldn’t muster the energy to beat any egg whites, slice any bread, or even preheat the oven. Polynomials can really wipe a girl out.

This is a recipe was made for the extremely lazy morning — the I-can’t-even-stoop-over-to-grab-a-bowl-and-wooden-spoon kind of morning.  Dump the apple (peel and everything), some flour, and some milk in the blender, and voila, super cinnamon-y apple pancake batter with the push of a button!

These pancakes are not only embarassingly easy to make, they’re also mindbogglingly healthy and delicious too!  They have lots of fiber from the whole wheat flour and apples, and are low in sugar.  So go nuts with the maple syrup!

What’s your favorite lazy breakfast?
With love,
Erica

Vegan Apple Blender Pancakes

Ingredients

  • 1 1/2 cups almond milk
  • 1 1/2 tsp. coconut oil
  • 1 apple cored and quartered (peel on!)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tablespoons sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup AP flour

Instructions

  1. Mix all of the ingredients together in the blender. Blend on "batter" setting. 

  2. Heat a lightly greased skillet over medium-high heat and cook pancakes until golden brown on each side.

  3. Serve with butter and maple syrup.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

apple pancake rings

 Yesterday after school, I bought 30 gala apples at the grocery store. 30 APPLES!  I nearly broke my back trying to carry them all home.  But my efforts payed off when I made these apple pancake rings. 

Why so many apples? I am in the process of doing a new recipe showdown — searching for the best apple pie ever (just in time for Thanksgiving!).  But alas, I needed something to do with all of the extra apples.  I have a couple exciting ideas — including some apple pie ice cream… but that’s for another day. Today, we’re talking about apple pancake rings!

These are a great way to use up this seasons bounty of apples. Plus, they are a bit healthier (and may I add tastier?) than regular pancakes.  If you are ambitious and would like to use your own recipe for pancake batter, go right ahead (just make it a bit thicker than usual so that it sticks to the apple slices).  These are so yummy though, I use premade mix *gasp!* to get these drowned in maple syrup ASAP.

In addition to being amazing for breakfast, I imagine these being a great dessert as well.  I’m thinking lazy night apple pie (with a big scoop of vanilla ice cream). 

Treat yourself to these this weekend, they take minutes to whip together, and capture the autumn spirit perfectly.

With love,
Erica

Ingredients

1 Cup Pancake Baking Mix
1 Egg
1/2 Cup Milk
1 heaping teaspoon cinnamon
a dash of cloves and nutmeg
Zest of 1/2 Lemon
2 large apples, sliced 1/4 inch thick

  • Beat baking mix, egg
    and milk until smooth. Add spices and
    lemon zest to batter and mix until incorporated
  •  Using a toothpick
    dip apple slices into batter. Cook on hot griddle until golden brown, turning
    once. Serve hot with syrup.

crunchy strawberry wheatgerm pancakes

I know it’s no longer strawberry season; however, yesterday my dad came home from the store with a big box of strawberries.

Weekend breakfasts are always a highlight of my week, and I tend to plan of them in advance. I was planning on making something autumn-y — apple rings, pumpkin pancakes, gingerbread waffles… But that pint of strawberries kept calling my name. So I mixed it into these pancakes.

These pancakes are light and fluffy. Juicy strawberries are packed into every bite, and the hint of vanilla makes them taste like dessert! Despite their dessert-like appearance, these aren’t overwhelmingly sweet (making them the perfect thing to pour maple syrup on!). Before flipping, I generously sprinkled each pancake with wheat germ. Not only does this up the health factor, but it adds a delicious crunch to each bite.

With love,
Erica

Strawberry Pancakes

Yields 4-6 servings

1 1/2 cups all-purpose flour

1 tablespoon baking powder

Pinch of salt

1 egg

1 cup milk

1 tsp vanilla extract
1 tablespoon honey

2 tablespoons butter, melted

2 cups sliced strawberries
1 cup wheat germ (for sprinkling)

In a large mixing bowl, whisk together the flour, baking powder, and
salt. Make a well in the flour with a spatula and pour in the egg, milk,
vanilla, honey, and butter. Mix until just combined. Fold in the strawberries.

Pour 1/4 cup of batter onto a heated griddle, sprinkle one side generously with wheat germ, and cook each side until
lightly browned. Serve hot with maple syrup and butter.