I’m a betting woman.
Put me at a blackjack table…see ya later.
I am constantly betting Mr. Prevention on trivial facts of life. Why do I bet against him on matters such as the mileage on the odometer of his vehicle? I’ll never know.
When it comes to March Madness…I’m all over it. Bracketology is my idea of fun. I watched all of 2 games outside of the Big 10 conference, but you know what, it’s still fun. Even without any money put up. I guess places of work shun gambling, or something like that. Kidding, kidding.
But I’m going to try my best to skeedaddle out of work by 4ish to make it home for the Illinois vs. Colorado tip off. We’re a 7 seed playing a 10 seed. While it wouldn’t be an upset like Oregon (12 seed) winning over Oklahoma State (5 seed), it would still throw off my bracket. Thanks to Oregon, my Midwest bracket looks a little rough already.
My Final 4 selection? Louisville, Kansas, Indiana, and much to my dismay, Ohio State with Louisville and Kansas in the championship game and Kansas taking it all. How is Kansas always soooo good at college basketball?!
If my predictions are any good, well…I should’ve been in Vegas, I guess.
In addition to watching a TON of basketball this weekend, I will also treat myself to a real breakfast. I have thoroughly enjoyed the leisure of pulling Giant Whole Wheat Apple-Oat Breakfast Cookies out of the freezer for all my rushed mornings this week, but I wanted something warm. Similarly, this week brought with it 3 early hockey games and subsequently, the need for SUPER fast meals. Not 30 minute meals…not 20 minute meals…but, like, 10 minute meals! I need more 10 minute meals – please share your recipe gems with me!
But no, this weekend, it’s all about breakfast. And probably these pancakes. On a love scale of 1 to 10, these are a definite 10. Love, love, love. I not only BET that you’ll love them…I know that you’ll love them, too!
Lemon Poppyseed Yogurt Pancakes from Two Peas and Their Pod
1 1/2 cups whole wheat pastry flour or white whole wheat flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp granulated sugar
3 tsp lemon zest
1/2 cup nonfat, plain Greek yogurt
1 cup skim milk
2 Tbsp fresh lemon juice
2 large eggs
1 Tbsp canola oil
1 tsp vanilla extract
2 Tbsp poppyseeds
In a large bowl, whisk together the flour, baking powder, and salt.
In a small bowl, combine the sugar and lemon zest; rub the ingredients between your fingers until fragrant. Whisk into the dry ingredients.
In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until combined (do not over-mix). Stir in the poppy seeds.
Heat a griddle pan, electric griddle, or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/3 of a cup of pancake batter onto the hot griddle pan using the back of the measuring cup or a spoon to spread out the batter. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown.
Yield: 5 servings (2 pancakes each)
Nutrition Information (per serving): 257 calories; 5.4 g. fat; 75 mg. cholesterol; 483 mg. sodium; 37.6 g. carbohydrate; 3.6 g. fiber; 6.4 g. protein; 10.8 g. sugar
Result: These are 5-star pancakes, no doubt about it. Plus, they’re high in fiber and only 5.4 grams of fat. I topped mine with a dollop of lemon curd, but some whipped cream or syrup would go great, too. Or whipped cream with lemon zest? Oh my. Now we’re talking! Enjoy!
TGIF!!!!!! Bring onnnnnn the weekend!