I woke up this morning with peaches and nectarines on my mind. I was having a mad craving for peach pie after eating super sweet nectarines all week. I just love peeled peaches, but, the fuzz on peaches, unpeeled, just makes my blood run cold. I just shutter at the thought of my fingers touching that fuzz! So, my “Peach Pie Protein Pancakes” are really nectarines. I made these super sweet and light pancakes for a delicious “dessert like” breakfast that is a much lower calorie option than eating actual Peach Pie for breakfast.
This recipe is my basic protein pancake recipe with a topping of a “Peach Pie” filling. For my protein pancakes, I use any variety of vegan whole grain pancake mix. Using the directions on the box, I reduce the mix by 1/3 of the recipe and replace it with 1/3 vanilla protein powder. I also add 1 tbsp. of vinegar to keep the batter light, because the protein is more dense than the flour.
For the topping, I chopped up one large nectarine, skin on, and 1/2 cup Rainier cherries, pits removed. I heated a pan on the stove with 1 tbsp. Earth balance butter. Once the butter was melted, I added the fruit to the melted butter. Then, I added a splash of vanilla extract, 2 tsp. of brown sugar and a sprinkle of cinnamon. I reduced the heat to low and let it cook until it was nice and thick, the fruit was soft and the natural juices were extracted, creating a syrup consistency.
Andy, Mya and me all enjoyed short stacks with fruit topping, no agave syrup necessary…they were really good!
My dad called me this morning, to remind me, that our local Whole Foods was hosting a vegan lunch buffet for only $5.00! Although Tuesdays are quite busy, Andy said we should go. I agreed, I would never turn down Whole Foods! After suffering though traffic in every direction, we finally arrived at Whole Foods to have lunch. Dad met us there. He was eager to try the vegan food, he is vegetarian, vegan when eating at my house.
Andy, Dad, and me all got the vegan buffet plate, it was Korean BBQ. There was not a dish I could pronounce, but is was all really good. The plate consisted of a slaw, brown rice with an eggplant and mushroom mixture and a huge portion of fruit with azuki beans tossed in a sweet almond cashew cream. It was very good. I left quite full.
Mya made a plate at the regular prepared foods. She had tofu, mashed potatoes, a spicy corn slaw, that she thought was too spicy, and a vegan chocolate cupcake. The cupcake was divine!!!!! The cupcake actually reminded my a Hostess chocolate cupcake with crème filling, minus the high fructose corn syrup and hydrogenated oil!
I picked up a few goodies on the way out of Whole Foods. One of our favorites, Vegan Chicken Salad. Just knowing that salad was in the fridge, I had to make it for dinner. Especially since it was too hot to cook on the stove or grill.
Our dinner was chicken salad on Oat Nut bread with a few baked chips on the side. Lettuce and tomatoes on mine and Andy’s, Mya wanted hers plain.
Simple and delicious.
Later, I could not help but have a few chips with Lemon Hummus.
I am a little obsessed with hummus lately. I think I eat it two to three times a day. Just a spoonful, but it is just so good with fresh cukes and cherry tomatoes.
That is What I Ate
Wednesday Tuesday. I hope you had some great meals too.
Here are a few new photos of the ever growing Prince along with Xander and Booey!
I hope you all have a great Wednesday.