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Spring breakin’ it. {+ oatmeal pancakes}

Posted Apr 19 2011 5:05pm

Thank you to Log Cabin for sponsoring my post about updated traditions in my household. To learn more about Log Cabin Syrups (which are all free of High Fructose Corn Syrup), breakfast for dinner, and other new ways to update traditions in your home, click here . I was selected for this sponsorship by the Clever Girls Collective , which endorses Blog With Integrity , as I do.

It’s Spring break, I’m sitting by the pool listening to an awesome 80′s mix {currently something off of the Dr. Feelgood album} and thinking about how funny certain things change as we grow up. Watching my 8-year-old niece splash about reminds me of being in elementary school; a time when Spring break seemed to last foooorever and meant days of sleeping in, renting video games, playing outside, and just being a kid. Fast forward to your senior year of high school and Spring break suddenly turns in to some journey of independence, a road trip with just you and your BFF’s. It’s the last few weeks you have to spend with lifelong friends before everyone parts ways for college, you cram as many bodies in to your cars as possible and drive to the beach for a week of memories and mistakes. And college? Pretty much the same, even on MTV.

Now that I’m in my mid {ahem, late} twenties, the Spring break party ship has long set sail. I’m over it.

Since moving to Charlotte a couple of years ago, we’ve updated our Spring break tradition a bit. Every year, my sister and niece head South just as soon as the school bell rings on Friday.


There are no real plans, we just kind of wing it. There’s lots of sleeping in {well, for my sister and I, Designer Niece is an early bird,} tons of swimming….


….too much shopping, and waaaay too mucheating. Speaking of way too much eating, a part of our tradition before going poolside is starting the morning with oatmeal pancakes. There are a bagillion ways to make these, including using steel cut oats {yum!}, but, it’s spring break, so we’re all about quick fixes.


makes 4 pancakes | 30 minutes

  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plain, unsweetened soymilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Earth Balance, melted
  • 1 teaspoon packed brown sugar

Soak oats in 3/4 cup soy milk for 5 minutes.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir greek yogurt, earth balance, brown sugar, remaining 3/4 cup soy milk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with EVOO. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more.

Top with your favorite syrup & devour.

{recipe adapted from epicurious }


Last year, we took in some museum time, made the mistake of going to a kind of dumpy amusement park {that was a rip off, I couldn’t even find anywhere to get a latte} and went to the aquarium. Clearly, we have no particular direction or theme to our Spring break.



This year, so far, we’ve accomplished the usual amount of over indulgence in the sleep, food, and shop areas {and it’s only Tuesday.} Tomorrow will be a change of pace with a huge surprise for my niece, which I won’t reveal until later… because she’s snooping for hints. I’m pretty excited about it and can’t wait to share photos with you guys!

Of all the Spring break traditions I’ve partaken in over the years, this is definitely my favorite. A week spent relaxing with my favorite girls, sans agenda. It’s definitely an upgrade from the Freaky Tiki at Myrtle Beach.


What are some old traditions that you’ve updated?



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