Mother’s Day Brunch

And a guilt-free recipe for you and your mummy. 

Bandwagon has two meanings for me. 

Noun (n.) ::  Bandwagon Fan : // Anyone who claims they are a "fan" of a particular team, even though they had no prior support for/interest in the team until that team started hashtag winning. See also my history with both the Bruins and harem pants. (Not related though equally devastating.)

Verb (v.) :: To Fall Off the Bandwagon : // To eff up. i.e. with your diets.

For the purpose of this post, we will focus on the latter. But I will say the Bruins are playing tonight so I might tweet about that later on (@mand_made).

Mother’s Day is awesome and if you’re noticing a trend, yeah I think just about every holiday is awesome. But this one is super great because on Mother’s Day, you get to celebrate your [synonym for awesome] mom, normally over brunch with flowers and fabulous things and tissue paper and it’s an instagrammer’s dream. I love it and I love my mom.

If you’re planning breakfast in bed or a patio picnic (two great clichéd ideas—you’re welcome), this recipe is perfect. And as decadent as these pancakes taste, they are bandwagon-approved. Sweet things don't always have to be sinful! 

What’s also great about making your mom pancakes? If you’re a horrible child and forgot to grocery shop, you probably already have these ingredients in your pantry so on Sunday morning, you're set.

I nabbed this recipe from Sally’s Baking Addiction and added a few tweaks of my own. I also made a vegan waffle version—equally dank—because why not? And also because my sister is a vegan, or ovo-vegan. Whatever, they’re dairy free. 

Ingredients:

Dry:

-       1 cup whole wheat flour

-       ½ cup quick oats

-       ¼ teaspoon salt

-       1 teaspoon baking powder

-       1 teaspoon cinnamon

-       1 scoop vanilla protein powder

Wet:

-       2 egg whites

-       1 cup coconut milk

-       2 tablespoons honey

-       ¼ cup nonfat Greek yogurt

-       1 teaspoon vanilla extract

-       ½ cup frozen blueberries

1.     Start by preheating oven to 200 degrees. I’m putting this part first so you do it.

2.     Combine all the dry ingredients in one large bowl.

 

3.     In a second bowl, combine all the wet ingredients except for the bluebs. 

4.     Make a well in the dry ingredients then pour in the wet. Mix until it’s not lumpy. Sally’s Baking Addiction says to not over mix the batter so listen to her. If you like your pancakes a little thinner, add more milk. If you like them thicker/fluffier, you can add another scoop of baking powder.

 

5.     Heat a non-stick pan or griddle on medium heat. Add a dollop of coconut oil and let it melt.

6.     Once sizzling, and once you’ve decided how big you want these suckers to be, scoop a ladle-full of batter into the pan. (Re: silver dollar vs. Mickey Mouse ears.) Sprinkle with the frozen blueberries. (Using frozen fruit makes them not explode as easily.)

 

7.     Once it starts to bubble, flip and cook on the other side—about 2 minutes.

 

8.     When done, put the pancake on a sheet tray and into the oven to stay warm.

9.     Add more coconut oil and keep cooking until the batter is gone.

10. Then garnish with powdered sugar, fresh mint and maple syrup.

11. Tell your mom you love her and watch her eat. 

For the ovo-vegan/dairy free version, I substituted the Greek yogurt for ¼- 1/3 cup apple sauce. And instead of blueberries, I added dairy free chocolate chips for extra sweetness. We also added a heaping scoop of crunchy peanut butter. Still bandwagon—I swear.  -__-

Enjoy this medium healthy Mother’s Day brunch and have fun with your moms!

If you have left overs, store in the freezer in ziplock bags then pop in the toaster whenever you're ready for round 2. I'm not promising any left overs though.