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/


Sweet Potato Breakfast Pie

This Sweet Potato Breakfast Pie recipe that I have for you today, makes for a perfect brunch on a cold fall/winter day. It takes a little longer to make, but will be well worth it when you sit down, wrapped up in a cozy blanket, and eat while watching your favorite TV-show.

Now look at what I’ve done! All I’m craving now is a lazy Saturday morning, where I can do just that. Actually, that’s not true at all. I’m definitely also craving pizza, tacos, tortas ahogadas, that delicious layered Mexican-dip that my friend served today…   

Sweet Potato Breakfast Pie

The ingredients that are paired in this Sweet Potato Breakfast Pie recipe, might sounds like a strange combination, but I think they work really well together. Bacon tastes great with syrup, eggs taste really good with sweet potatoes and bacon, and sweet potatoes taste so good with coconut oil, bacon and cinnamon! So, why the heck not throw all these ingredients together, and make a pie out of them while we’re at it!?

Sweet Potato Breakfast Pie

I have grown to absolutely love sweet potatoes over the last years! Whenever my mom makes a meal with baked potatoes at home, she always adds one or two sweet potatoes to the mix. These are always for herself. Of course, she is more than happy to share them, but the rest of us usually go for the regular potatoes. I think I am now beginning to follow in my mom’s footsteps with loving the rich flavor and texture of sweet potatoes (and my puppy loves them too!). I’m also enjoying exploring the different possible flavors that pair well with sweet potatoes. 

Sweet Potato Breakfast Pie


I hope you make a cozy brunch this weekend, and stay warm, as it is getting colder in Winnipeg. At the very least, may your weekend be filled with the warmth of love and friendship. Thank you for stopping by and reading my blog posts. It means the world to me. I would also love to hear from you some times! What are some of your favorite sweet potato dishes?

Sweet Potato Breakfast Pie
Serves 4
This sweet potato pie makes a filling and nutritious fall brunch, and is incredibly delicious!
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  1. 1 medium-sized sweet potato
  2. 2 Tbsp. coconut oil
  3. 2 Tbsp. pure maple syrup
  4. 1/2 tsp. cinnamon
  5. 2 Tbsp. bacon bits
  6. Sea salt and pepper to taste
  7. 1/4 cup candied-cashews, crushed
  8. 4 eggs
  9. 6 oz. flour
  10. 3-4 oz. tenderflake lard (frozen)
  11. 1-2 oz. ice water
  12. 1/4 tsp. salt
  13. Sriracha sauce
  14. Fresh basil leaves
  1. In a mixing bowl, combine the flour, salt, and the lard, using a pastry blender. You want to achieve a chunky mixture.
  2. Add the ice water gradually and mix gently, just until combined. The trick is to not over-mix the dough.
  3. Form the dough into a round disc, cover it with plastic wrap, and let it sit in the refrigerator for 15 to 30 minutes.
  1. While the dough is sitting in the refrigerator, prepare the pie filling.
  2. Peel and cut the sweet potato in quarters (lengthwise), then slice thinly.
  3. Melt the coconut oil in a pan on medium-high heat. Add the sliced sweet potatos and fry until slightly browned, but not too soft. Turn down the heat to medium-low.
  4. Add the pure maple syrup, cinnamon, bacon bits, sea salt, and the pepper. Fry for an additional minute, then set aside.
  1. Preheat oven to 375° F.
  2. On a floured surface, roll the dough out into a 13-14 inch circle.
  3. Gently lift and place the rolled out dough into a seasoned 9-inch cast-iron pan (or any pie plate). Trim overhanging dough (you may use the extra dough to create decorative toppers for the pie).
  4. Sprinkle the pie crust with the crushed candied-cashews, then add the sweet potato pie filling.
  5. Bake for 35 minutes.
  6. Lower the heat to 350° F.
  7. Take out the pie and create 4 caves in the pie filling. Crack an egg into each cave.
  8. Place it back into the oven, and bake for an additional 15-17 minutes, or until eggs are done to your liking.
  9. Garnish with sriracha sauce and fresh basil leaves.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Dad’s Favourite Beans


So I totally meant to post this yesterday for Mexico’s independence day, BUT I wasn’t able to finish it. I had other things to catch up on, and then in the evening Kevin took me out for a lovely supper for my birthday. We were going to go out for Tapas for the first time, but this place didn’t take any reservations, and when we got there, there was a waiting list of an hour to an hour and a half. No thanks… we were way too hungry to wait for that long. Instead we went to a place called Hermanos. The food there was amazing! You know what else is amazing? The bean recipe that I’m about to share with you. 


I grew up eating beans as a meal. In Canada beans are usually eaten as a side dish only, but for my family it was a meal. But before I continue on, let me say that beans and tortillas simply go hand in hand. My parents would buy a fresh kilo of tortillas (sometimes still warm!), and then once at home, someone had to pick apart the stack of tortillas to let them cool off to prevent them from sticking together. This would provide us with the perfect opportunity to pick up a fresh tortilla, shake some salt on it, roll it up and eat it.

Goodness, I miss being able to buy completely fresh tortillas! One time when we were visiting my parents, my dad took me along to town and we bought some fresh tortillas from the “tortilleria”. I couldn’t help but dig right in before I even got the chance to get some salt from home.

Where was I? Right. I was talking about how we ate beans in my family. We would warm up some corn tortillas on a metal skillet, spread some butter or margarine on them, which would immediately melt, and then we’d roll them up, ready to be eaten along with the beans, and sometimes some veggies or a salad (oh, and a cup of cold milk!). We usually held a tortilla in one hand (which was usually dripping with melted margarine), and a fork in the other, and together they made the perfect team to bring the food from the plate to the mouth, while also scooping up the delicious sauce that was being left behind on the plate. There’s really nothing quite like it!


There are different ways to eat beans. When I had them at my grandparent’s home, I remember them being accompanied by “schmont faat” (white gravy sauce) that I’m assuming was made with heavy cream and bacon drippings. At home, I followed my dad’s example and always added sugar to my beans. Over time I saw my cousins in Canada adding ketchup and cheese to their beans.

So with all the different ways of eating beans that I’ve observed over the years, this is currently my favorite way to eat them. It is also my dad’s favorite bean recipe (minus the ketchup and cheese). I can’t remember if it was my mom or dad who came up with this recipe, or a different person altogether, but whenever my dad cooks and has the choice of how to prepare them, this is the recipe he uses.

Oh and one last tip! I learned this trick from one of my lovely aunts in Mexico (you know who you are). If you really want to take things up a notch, crush a whole bag of original doritos chips and stir them into the beans just before serving. YUM!


I should also talk about the beans that are used in this recipe. My parents use “cabra” beans. Unfortunately, I have yet to find them in Canada (so if anyone knows where to find them, let me know!). I’m slowly making my way through the bag of beans that my parents brought me from Mexico. I would say that the closest beans I found to the “cabra” beans, are pinto beans. I have tried making this recipe with pinto beans. It’s good, but honestly not quite the same. So, if you ever get your hands on “cabra” beans, never let them go! And bring me some while you’re at it! 😉


I hope you try out this bean recipe. It makes an excellent meal for quick warm ups, when time is not your friend. Canning the beans is probably what takes the longest, but even that is actually quite easy once you get started. The most emotionally damaging part about the canning process for me, is probably how much the pressure cooker scares me every time, haha. I’m always so scared it’s going to explode on me! I mean, really, you can opt out of using a pressure cooker, but it speeds things up, which is why I keep on doing it (plus to make use of wonderful gift from my parents!).

The recipe posted below assumes you already have homemade canned beans. If you need to know how to can them, here’s how: in a large bowl, soak the desired amount of beans overnight in hot water. Make sure to add a couple of extra inches of water, as the beans will swell quite a lot. The following day drain the water, add the beans to a strainer, run cold water over them, and rinse them thoroughly. Add beans to your pressure cooker (or other pot, which will take longer). The amount will depend on the size of your pressure cooker (my pressure cooker is medium sized, and I add about 5 cups of soaked beans to my pressure cooker). You basically want to fill most of the pot with beans, about an inch below the pot’s limit, and then fill it with room-temperature water all the way to the limit (about 1/2 to 1 inch above the beans). Add salt to taste (I add about 3/4 Tbsp. of salt), and about 3 halved cloves of garlic. Seal the pressure cooker according to the instructions. Bring to a boiling point on high until the pressure builds, then turn it to low for about 20 minutes, making sure it continues to simmer/boil. When the time is up, turn off the heat and let the pressure settle completely before opening your pressure cooker. Finally, immediately after taking off the lid, fill your preferred size of canning jars with beans, seal tightly, and let cool until all the lids have popped. Store in the refrigerator until they are ready to be used. 

I hope you are all having a lovely weekend, and even though I’m a day late, VIVA MEXICO! 


Dad's Favourite Beans
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  1. 1 L homemade canned cabra or pinto beans
  2. 2 good dollops of butter or margarine
  3. 1 large onion, diced
  4. 3 large tomatoes, diced
  5. 2 small zucchinis, sliced, and cut into small quarters
  6. Salt and pepper to taste
  1. Melt butter or margarine in a pan.
  2. Add the onion and fry on medium-high while cutting up the tomatoes.
  3. Add the diced tomatoes and continue frying while cutting up the zucchini.
  4. Add the zucchini, salt and pepper, and continue frying until all liquids have evaporated, and the mixture begins to brown (this adds great flavour).
  5. Add the beans, bringing them back to a boiling point, then lower the heat to medium low, and simmer for another 10 minutes to incorporate the flavours.
  1. Optional: stir in a bag of crushed doritos chips just before serving
  2. Optional toppings: ketchup, grated cheese
  3. Optional sides: warmed up and buttered corn tortillas, avocado, veggies or salad
Sweet Blooming Roots http://www.sweetbloomingroots.com/

The Best Summer Elote


Today has been one of those days that started off with the great intention of checking a few things off my to-do list. Instead, it ended up being a day that was less productive than I had hoped for (to be fair, the goals that I set for myself are often unrealistic). I’m trying to learn that it’s OK to have some of those days, and not beat myself up over it too much. So here I am trying to push myself to get this blog post up before the day is over, and trying to remind myself of the things that I DID get done today. 😉 At least I have my true little companion (AKA my little pup Luna) beside me, keeping me company. She’s been resting all day since she got spayed two days ago, and seems to be hurting still.

On a bright note, I’m sharing my favourite way to eat corn on the cob with you tonight. Trust me, you want to stick around for this.



This recipe brings back memories of my family eating corn on the cob on hot summer days, accompanied with a glass of cold milk. Although I don’t drink milk with my corn anymore, those two used to go hand in hand for me.

I remember attending Summer Bible School during several summers as a kid, at which we usually got corn on the cob as one of our meals. They were always served with butter and salt only. As delicious as this combo is, I remember always missing the way my family ate them, covered in delicious ingredients! I mean, of course we ate them with just butter and salt too some times. However, I will still always prefer them loaded with a medley of flavours!  


So, next time you are in the mood for some corn on the cob (maybe a few more times before the precious summer comes to an end!?), why not try topping them with the following ingredients:

  • Start by spreading them with mayonnaise (or you could use butter if you don’t care for mayonnaise).
  • Then top with: seasoned salt, onion powder, paprika, dill (dried or fresh), and Parmesan cheese (or any other freshly grated cheese). 
  • Play around with it: you could try smoked paprika, add garlic powder/salt, black pepper, cayenne pepper, etc. etc. etc.

Here is a basic method for cooking corn on the cob. There seem to be many different ways of doing it, but this is one of the ways.


It’s really that simple. It takes longer to prepare each corn on the cob than if you’re only using butter and salt, but every bite will be a sweet reminder that it was worth it!

Oh – and if you’re day wasn’t quite as productive as you had hoped, don’t beat yourself up over it. You’re not alone in this. Plus, tomorrow is a fresh start. 🙂

Happy weekending! – Erika