Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Lately I’ve been obsessed with these oatmeal protein pancakes! I recently decided to add rhubarb to them, which made me love them even more! The recipe is originally from Tastes Better From ScratchUsually Kevin and I eat them with peanut butter, bananas, and a little bit of pure maple syrup. I decided to play around with the recipe a little, and so the Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup were created!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

What I love about this recipe, is how quickly it can be made, with not too many dirty dishes. It somehow doesn’t seem like it takes that much longer to make, than buying and using a prepackaged mix. Plus it is MUCH healthier, and packed with protein (cottage cheese and eggs are both high in protein). Of course, the level of healthiness all depends on what you put on the pancakes after the fact. You can easily skip the butter, and if you don’t mind the tartness you could add a little less maple syrup to the fruit syrup. Or, if you don’t have enough time to make the strawberry-orange syrup, the rhubarb pancakes are honestly amazing served with just pure maple syrup as well.

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Another reason why I love this recipe is because it makes my house smell like oatmeal cookies every time! Oh, and did I mention that they are also gluten free for those of you that are gluten intolerant? Just make sure that you get whole grain oats that are guaranteed to be gluten free. 

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Hopefully you will take some time to try out this recipe. Perhaps on the weekend? You can always make more, so that you have access to a quick and healthy breakfast during the week as well! You’ll thank me later. 😉 If you try out this recipe, make sure to let me know what you think. Have a fantastic week!!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup
Yields 16
This is a healthy pancake recipe, high in protein, and so incredibly delicious!
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For the pancakes
  1. 2 2/3 cups gluten free whole grain oats
  2. 2 tsp baking powder
  3. 1 cup cottage cheese
  4. 1 cup water
  5. 4 eggs
  6. 2 tsp coconut oil
  7. 2 tsp vanilla extract
  8. pinch of cardamom
  9. pinch of cinnamon
  10. 1 cup thinly sliced rhubarb
For the fruit syrup
  1. 2 cups frozen strawberries
  2. 1/3 cup water
  3. juice of one orange
  4. 4 Tbsp pure maple syrup
  5. 1/4 tsp orange zest
  6. 1 tsp vanilla extract
  7. pinch of salt
For the pancakes
  1. Preheat non-stick griddle to 400 F, or a non-stick pan on medium to medium-high heat.
  2. Add the whole grain oats and the baking powder to a blender. Blend on the highest speed until a fine flour forms. Empty into a large bowl.
  3. Add the rest of the pancake ingredients to the blender (except the rhubarb). Blend until the mixture is creamy. Add to the dry ingredients, and whisk until well combined. Let the mixture sit for a few minutes, until the oat flour has soaked up some of the moisture.
  4. Fold in the rhubarb.
  5. Using a 1/4 cup, scoop batter onto the heated griddle. Spread them out/flatten them a little. Flip once the edges look cooked. When both sides are golden brown, the pancakes are ready to be eaten.
  6. Serve with butter (optional) and strawberry orange syrup.
For the fruit syrup
  1. Add 2 cups of frozen strawberries and 1/3 cup of water to a pot. Bring to a rolling boil on medium-high heat.
  2. When the strawberries have completely thawed, add the orange juice and maple syrup and let it cook for another minute or two. Using an immersion blender or a regular blender, puree the mixture until a smooth syrup forms.
  3. Take off heat, and stir in the vanilla, salt, and orange zest. Serve over rhubarb oatmeal pancakes.
Adapted from Tastes Better From Scratch
Sweet Blooming Roots http://www.sweetbloomingroots.com/

 

Berry Merry Oatmeal

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Yesterday I made myself some oatmeal before heading off to work. I really enjoyed it and decided to make it again today, measuring out the ingredients so that I could share this recipe with you. What gives this recipe a special flavor is the Mexican strawberry-flavored maizena, mixed with real blueberries.

Maizena is basically flavored cornstarch and it comes in different flavors, such as coconut, chocolate, nut, and strawberry. It is often used to make a traditional Mexican warm beverage, called atole. You can buy it in local Central American grocery stores. Or, you know, you could just travel to Central America and get some. Hey, I’m not stopping you!

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My mom always used maizena to make flavored pudding for our waffles. This was always a very special meal in our home (my brother’s favorite!). We usually ate it for dinner on a day where we all had time to sit and enjoy this meal together. My mom would pull up a small piano bench to the side of our table, cover it with a towel, and would make the waffles while we were all eating. This guaranteed that the waffles would be warm and crisp as she would lay them directly onto the next empty waiting plate. I would then drown my waffle in the warm flavorful pudding, until it was completely soggy (yes, I love soggy waffles!!).      

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Yesterday wasn’t the first time I had tried adding maizena to my oatmeal, but somehow the strawberry-blueberry combo worked out really well! The coconut and pecans give the oatmeal some crunch, adding good textural contrast to the creamy oatmeal.

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Oh and don’t worry, this is not actually what my home and breakfast looked like today (or ever!). It was all set up specifically for the oatmeal images. I so very much enjoy photographing food! Today my kitchen counter is actually covered in plastic, as I was mudding the holes on the walls in preparation to install a subway-tile back-splash. I’m very much hoping to get everything done this weekend, but we will see. It’s not like I’ve ever installed a back-splash before! Wish me luck!

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Tomorrow is Saturday and I’m hoping that at least some of you get to sleep in a little, followed by a nutritious and hearty breakfast. This oatmeal is delicious and SO quick and easy to make. Pair it up with some warm and freshly buttered toast and your taste buds will be thanking you! Well, what are you waiting for!?

 

Berry Merry Oatmeal
Serves 1
A delicious spin on a traditional breakfast!
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Ingredients
  1. 1/2 cup quick oats
  2. 3 tsp. strawberry flavored cornstarch (maizena brand)
  3. 1 pinch of salt
  4. 1 pinch of cinnamon
  5. 1 cup water (cold)
  6. 1/2 tsp. vanilla extract
  7. 1/2 cup fresh or frozen blueberries
  8. honey to taste
  9. milk to taste
  10. pecans, blueberries, and unsweetened shredded coconut as toppings
Instructions
  1. Combine the first seven ingredients in a cereal bowl. Stir until the constarch has completely dissolved.
  2. Microwave on high for four minutes. Keep a close watch and pause the microwave occasionally to prevent the oatmeal from overflowing.
  3. Sweeten with honey, add preferred amount of milk, and top with unsweetened coconut, pecans and more blueberries.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Tropical Bliss Chia Pudding

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Today I have a quick, easy, AND healthy pudding recipe for you! There’s no cooking involved here. All you need to do is simply puree all the ingredients in a blender, then let the chia seeds take it from there. The chia seeds absorb the liquid, which gives them a tapioca-like texture.  

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I know there’s been a lot of hype around chia seeds, but I think they are actually a pretty amazing food. Not only are they a great source of fiber, but their quality to absorb liquids allows for such an easy and natural way to thicken recipes, without altering the flavor. It accomplishes all this, while also adding healthy nutrients to your body. A win-win situation? I think so!  

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I was determined to use real coconut bowls for these pictures, so I bought a coconut, thinking, there will for sure be tutorials on YouTube on how to open this thing. I was right about the existence of such tutorials, however, getting it to crack wasn’t as easy as they made it look (I probably picked the wrong coconut)! After A LOT of hammering and a REALLY LOUD kitchen, it finally cracked! Totally worth it. 😉 I just hope I didn’t scare my neighbors! 

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This pudding stores well in the refrigerator and serves as a quick healthy breakfast if you’re on the go. You can also pack it for lunch as a small dessert for when that sweet tooth starts craving something sweet. 

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I was excited to finally paint my nails! With my seasonal garden stand job, which by the way I’m loving, having nice nails has not been a priority. I knew that they were going to get ruined quickly, as my job is quite hands on. It still feels good to have a bright and happy color staring back at me while at work. I hope you guys find joy in the small details this weekend!

Oh, and seriously, go make yourself this chia pudding and let me know what you think! HAPPY WEEKEND EVERYONE!! 🙂

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Tropical Bliss Chia Pudding
Serves 4
A quick and healthy summer treat!
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Ingredients
  1. 1 can (400 ml.) full-fat coconut milk
  2. 2 mangoes, peeled
  3. 1 peach, peeled
  4. 1 nectarine, including peel
  5. 1 tsp. vanilla
  6. 1 tsp. fresh lemon juice
  7. 1 tbsp. agave nectar
  8. 1 pinch of salt
  9. 6 tbsp. chia seeds
Instructions
  1. In a blender, puree all of the above ingredients (except chia seeds).
  2. Stir in the chia seeds, refrigerate for an hour, and serve.
Sweet Blooming Roots http://www.sweetbloomingroots.com/