You know when you dream up a recipe that makes your mouth water by just thinking about it? And then you make it, but it never lives up to your expectation?  That's exactly what happened to me last weekend.  (Please tell me I'm not the only one!)  You see, I wasn't slacking on posting - at least it wasn't my fault for slacking.  Just talk to my failed Cinnamon Swirl Pancakes if you don't believe me.

Fortunately, my last recipe testing was nothing less than a huge success.  It sounded good (not literally, obviously - to my knowledge, food doesn't talk), smelled good, looked good, and by golly tasted good!  I was slightly surprised at first (thanks to my last testing), but then my thoughts trailed off to something else.  That something was this:

Sunny Surprise Oat Bake
I'm sure you can substitute a different nut butter for the sunflower seed butter, but personally, I can't imagine this any better.
Serves 1

Ingredients:

• 1/2 banana, mashed
• 1 tablespoon sunflower seed butter
• Heaping 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/2 cup rolled oats
• 7 tablespoons almond milk

Directions:

1. Preheat the oven to 375 degrees.
2. In a small mixing bowl, combine the banana, sunflower seed butter, cinnamon, vanilla, and baking powder.
3. Stir in the oats and almond milk.
4. Spread evenly into a greased (I used coconut oil) ramekin.
5. Bake in the preheated oven for about 25 minutes.

This bake will put the silver lining on each and every cloud.  My future beholds many silver linings.  Yes, I can tell the future.

Had the morning I ate these pancakes been my last breakfast, I would have died a very happy person.  Obviously my last breakfast isn't for many years to come, but when it does arrive some day, these pancakes will likely be on the menu.  But on to brighter topics - like the recipe.

Blueberry Lemon Cornmeal Pancakes
I like to use meyer lemons for these - their flavor shows more of the sweet lemon side and less of the acidity side that is most often associated with lemons.  But if you can't find them, I'm sure a regular lemon would do.
Serves 1

Ingredients:

• 2 tablespoons cornmeal
• 3 tablespoons brown rice flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon lemon zest (the zest of one small-ish lemon)
• 1/4 cup blueberries, fresh or frozen, but preferably fresh
• 1 tablespoon fresh lemon juice
• 3 tablespoons almond milk
• 1/2 teaspoon vanilla extract
• 1 heaping tablespoon Greek yogurt (I'm sure applesauce would make a fine substitution)
• 4 drop stevia or other sweetener of choice

Directions:

1. In a small mixing bowl, combine the cornmeal, flour, baking powder, zest, and blueberries.
2. Add the lemon juice, almond milk, vanilla extract, yogurt, and sweetener.  Mix well, but don't over mix.
3. Heat a non-stick skillet over medium low heat.  Cook pancakes for about 3 minutes on each side, or until golden brown.
4. Serve with Greek yogurt, maple syrup, or, if you're feeling extra special, a drizzle of lemon icing (powdered sugar mixed with lemon juice).  Enjoy!

Spring breaks is here!  Yaaaay!  This means spending extra time with my horse and making new earring designs for my fundraising-based earring business (among other things)!  

Enjoy the week everyone - even if you're not on spring break.  You can still try something new, go someplace different... just make the most of this week and every day after!  Don't get too caught up in school or work that you forget what a wonderful gift life is and that you're meant to enjoy it and live it to its fullest, as well as help others enjoy it - it's something that everyone deserves.  Now if you'll excuse me, I'm off to follow my own advice.  See you all next time!