Guys, I knew you were awesome, but after asking you how much you exercise in my giveaway, I am crazy impressed at how much you get out and move your body!!
Now I want to know WHAT you do!! I guess I’ll probably need to have another giveaway to prompt you, but it’s super interesting to know how people work up a sweat. Personally, I work out 6 days a week (six running days and 5 “strength” days). Mondays are my day off, and sometimes I find it hard to stay in! Especially with the nice weather we’ve been having this week.
Since I recently moved to a new city to be with the boy, I wanted to celebrate with one of my favorite breakfasts. Homemade, whole wheat, buttermilk pancakes. These are so delicious and perfect with real maple syrup and strawberries. Annnnd, they don’t make you feel gross after eating them, which is perfect for all you awesome exercisers out there!!
Have a great, active, weekend everyone!! xoxo
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 tbsp canola oil, plus extra for cooking
- 1 large egg
- 1 large egg white
- Whisk white and whole wheat flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white.
- Add the wet ingredients to the dry and whisk just until barely combined (it's ok if the batter is lumpy).
- Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface (about 2-3 minutes). Use a spatula to flip the pancakes and cook for an additional 1-2 minutes on the second side, or until cooked through. Repeat with the remaining batter, adding more oil to the pan if necessary.
barely adapted from Tracey's Culinary Adventures via Cooking Light, April 2002