It’s March Break! It’s maple syrup season! It’s a whole week of gorgeous weather ahead! Could it be spring is nearly here?!
With the sudden warm and sunny spring-like weather (who said March comes in like a lion?), Emma, Katie and I are all eager to get up and moving. And of course, with it being March Break for Emma, we’re also hoping to get out and do a bunch of fun activities with our family and friends. We’ll be making this week a full week – and that means I’ll be looking for quick, easy and energy-filled food to fuel Emma.
One of our outings this week will be to a local maple syrup festival. Wagon rides, hiking trails and maple syrup samples ahead. And what goes with maple syrup better than pancakes!
Pancakes are incredibly popular at our house — Emma has them weekly. As a result, we find that there are leftovers which turn into delightfully no-mess, easy to grab-and-go snacks for a day or two after we make them. Since Emma’s eating them often, it seemed high time for a recipe makeover to help improve the nutritional value of them while not sacrificing the taste. I have to admit, I really like the fact that she can pick up a pancake on our way out of the house — she ends up with a happy full tummy and I end up with no crumbs on her clothes or in the car!
I feel like these are now super healthy improving our regular perfect pancake recipe – adding omega 3’s, fibre, antioxidants in the cinnamon and blueberries and low in sugar. Seems like a good option for breakfast or in our case, snack time, to me. I think you may know someone who’ll enjoy them too.