What’s up weekend?! I see you, and I’m ready for your late morning wake ups, freshly made coffee, record playing, and dancing in the kitchen while making savory breakfast pancakes with bacon and fried eggs.
Something about fall always makes me want to stay in and make weekend breakfasts at home instead of venturing too far out of the house for the first meal of the day – staying cozy inside wearing pajamas till noon and noshing on some seriously delicious breakfast just fits with all the fall vibes.
The recipe that I’m sharing with you today is perfect for that. Perfect for your epic (yup I said it) weekend.
To be clear, it’s not so much a recipe for the pancakes themselves (that part I’m going to let you use your favorite recipe for) but for what goes IN and ON them.
These are dressed-up-weekend-ready savory pancakes, if you will 😉
Oh man! Feeling out of practice with this whole blog post writing thing. Since starting a ketosis protocol a week and a couple days ago, that has pretty much been my life. Planning, cooking, yoga, and a general turning inwards. Pretty awesome actually. I’ve also been making and shooting a fair amount of recipes, but the blog post writing (also known as the piece of this project that always takes up the largest chunk of time and energy), has not made the to do list cut. BUUUT! Fluffy grain free pancakes with fresh figs and whipped cream are just too damn good to keep from you guys any longer.
So here we go. It may be a brief post (with maybe a few too many pictures – bc who doesn’t love a generous stack of pancakes piled high with all the good things) but it’s going to be a good one.
When you’re on your tenth watermelon of the summer, you start to get reaaaally creative with different ways to use it! You’ll see a couple of watermelon recipes coming up on the blog for that very reason. The first of which, is this creamy watermelon chia seed pudding!
Creamy watermelon chia seed pudding? Sounds a little… strange, right? It sounded pretty strange to me at first, too. So strange that even though the recipe came out perfectly on my first round of testing, I had to make it two more times just to be sure that I wasn’t making up the fact that it was DELICIOUS.
I actually kind of had to convince myself that this was a good idea. And now, I do believe it’s my job to convince YOU that’s it a good idea, too 🙂
The base for the chia seed pudding starts by blending together fresh cut pieces of juicy watermelon, greek yogurt (Stay with me here. You can also sub in coconut yogurt for a dairy free option), lemon juice, and a little maple syrup to gently sweeten things up. The chia seeds are whisked in, and once their plumped up, the pudding is layered into little cups with fresh berries, and more juicy watermelon.