Guys it’s December! De. Cem. Berrrr. What?!
I hope you all had a great Thanksgiving! It’s been a crazy couple of weeks around here. Time is flying and I can’t keep up. Today I’m sharing a copycat recipe that I found on one of my favorite apps…Instagram! Instagram is a creativity hub, giving you a glimpse into the lives of others and how they perceive the world. Aside from the beautiful photos, what I love most about Instagram is the connections you make. I have a group of IG & blogger friends that I absolutely adore. Their platform, their recipes, their authenticity, is so inspiring! @Brownkids is one of them. I love that they are living life unapologetically. Their feed is full of beautiful photos of nature, adventure, delicious food, and resources that inspire you to live your best life. We connected a couple of months ago, and I’m been hooked ever since. You have to check them out!
As a novice cook still getting comfortable in the kitchen, I love finding new plant-based things to try on IG. One morning I woke up, searching for breakfast, and remembered her post. So began the journey to replicate it, using only what I had in my kitchen. These pancakes are super simple, fluffy, and easily my favorite pancake recipe to date/ the best vegan pancakes on IG. Yeah, I said it.
For @Brownkids Vegan Scratch Pancakes click here.
Pancake Substitutions & Additions //
1 1/4 whole wheat flour
2 tbsp flaxseed
1 tbsp extra virgin olive oil (EVOO)
SUPERFOOD SPOTLIGHT //
Flaxseed and the digestive system go together like Sonny and Cher. Bey and Jay. The Sun and the Moon. We need it. Flaxseed is high in fiber, omega-3, protein, aiding digestion, protecting your heart, lowering blood glucose, easing arthritic pain, and giving the immune system a much needed boost. It can be a great substitute for eggs and butter in any dish. I usually add 2 tbsp in with my dry ingredients for a nutritional boost.
Wide Oat Marketplace Organic Flaxseed: 4g of fiber, 3g of omega-3, protein.
Roasted Rosemary Garlic Potatoes
2 potatoes, cubed
2 tbsp fresh rosemary, chopped
2 cloves garlic
salt & pepper, to taste
Do It //
1. Preheat oven to 400F. Cube potatoes. In a bowl, coat potatoes in a small amount of EVOO (1 tbsp), add rosemary, garlic, and mix. Spread potatoes on baking sheet and bake for 30 mins- 1 hr (depending on thickness of potatoes). Salt & pepper to taste.
Have you found a recipe on Instagram you’re dying to try? Let me know below…sharing is caring!