Hello friends — today is my 28th birthday!! Yep, I’m officially in my “late” twenties. At least I still always get carded at bars & restaurants 😉
I started my birthday off with a fun pancake breakfast!
I used my Pomegranate Blueberry Pancakes recipe, but minus the blueberries, since I’m all out (sadface).
I also used POM’s new Pomegranate Cranberry juice in the recipe, which they sent to me to sample. It’s should be on shelves very soon, if not already! Yum 🙂
I’m also out of eggs (clearly just back from a trip!), so I made the pancake using the vegan baking egg substitute — the flax egg!
To make a flax egg:
- Mix 1 Tbsp. of finely ground flaxseed with 3 Tbsp. of water in a bowl.
- Whisk it together and it will become gelatinous, just like a real egg! Cool!
Worked like a charm 🙂 I’d never used a flax egg before — have you? Definitely something to keep in mind next time I run out of eggs!
I topped my pancake with nonfat plain Greek yogurt mixed with a drizzle of maple syrup, mashed banana, and a handful of walnuts!
Deeeeelish 🙂 When I was little, my mom would always put a balloon on my kitchen chair on my birthday, and I would get to eat out of the special Peter Rabbit birthday bowl. So fun 🙂 I would also have mint chocolate chip ice cream cake — my fave! What were your family’s birthday traditions?
I have a full day of classes ahead, but then a few of my fellow grad students and I are hitting up a fun “ballet cardio” exercise class at the UNC gym and then going out for birthday pizza and wine. Yay!
Hope you all have a wonderful day! Stay tuned for a fun recap of my awesome food science cooking lab class last night — my group learned how to roast a whole chicken and also made a delicious tilapia baked in parchment paper — recipes to come!
