My blog is back...and #bestpancakesever

So I didn't plan on a summer bloggy vacay. I thought I would keep posting. But alas, I found myself driving from here...

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

to there...

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

And because I love summer so, I can get a little distracted...

Photo Credit: Peite Nutrition

Photo Credit: Peite Nutrition

So to catch you up, here are some highlights. We did some vineyard visiting in California...

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

Some blackberry picking on Cape Cod...

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

And of course some cooking with my kitchen bestie (thanks, Ina for the awesomest kitchen clambake recipe):

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

And I worked hard and had some fun creating nutrition resources as part of a consulting project I've been involved with (more on that later):

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

Back to school time, and I am thrilled to be back to blogging. Stay tuned because I've had lots of inspiration this summer, and I'm excited to share with you! So this week, breakfast is again on my mind. You might remember last spring I wrote a post on sugar and breakfast, Well if your mornings look anything like ours...

Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

You need my best kept secret. This pancake recipe came from my mom. I grew up eating these, and all the kids I've made them for (including my own) love them. Make the batter the night before and refrigerate for a faster morning. Getting kids to eat a balanced breakfast with protein and whole grains sets them up for a better day at school. Let me know what you think!


Photo Credit: Petite Nutrition

Photo Credit: Petite Nutrition

Grammy's Protein Pancakes

2 Tbsp organic canola oil

3 eggs

1/2 cup low fat cottage cheese

1/2 cup quick cooking oats

2 Tbsp whole wheat flour

1 banana, chopped

Place all ingredients (except oil) in the blender and blend until smooth. Heat skillet on medium heat. Add oil and  let heat for 1 minute. Pour pancake batter in silver dollar size circles in pan. Cook several minutes, flip, cook several minutes on second side until golden and cooked through. For a slam dunk: add a few mini chocolate chips, blueberries or anything into pancakes right after batter is poured into pan. Serve with applesauce, bananas, berries, peanut butter, or maple syrup.