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!