Well, the holiday break is over, which means less free time to experiment with new recipes, stage countless photos of my breakfasts, spend hours writing up blog posts and enjoy the many leisures of being home. But, what this also means is that I AM HEADED TO DC!!!!
I am excited, anxious, and I will admit, a bit nervous to see what DC has in store. The secluded, freezing, and tight-knit environment of St. Lawrence county (which I love) is the complete opposite of the hectic city lifestyle of DC (which I have no doubt I will love as well).
I cannot wait to build new relationships, work as an intern at The Library of Congress, and take advantage of all that The Washington Center Program has to offer. Not to mention, I have the added pluses of being a 15 minute car ride away from my best friend, Allison, who attends American University and I will be working as an ambassador for a SLU alumna, Sarah Pike’99, and her company Buen Sabor-Good Tastes.
With this said, the hectic nature of moving into a new apartment along with the three-day orientation schedule may leave Breakfastwithbex with some delicious bowls of her favorite cereals as opposed to mouth-watering breakfast creations. So, let me leave you with this rockin’ stack of pancakes, made with a bunch of my Vitacost products, that will hopefully make you as excited as I am today!
Cinnamon Buckwheat Pancakes with Nutty Caramel Sauce
(yields 7-8 pancakes)
- 1 cup VitaCost Gluten Free Buckwheat Pancake Mix
- 1 egg
- ½ cup milk
- 1 tbsp vegetable oil
- ½ tsp. Simply Organic Cinnamon
- 2 tbsp. chopped walnuts
- 2 tbsp. chopped Emerald Simply Natural Almonds
- 1 tbsp. Eden Organic Dried Cranberries
- ¼ cup Walden Farms Calorie Free Caramel Syrup
In a medium mixing bowl combine pancake mix, egg, milk, vegetable oil and cinnamon. Heat griddle to 350 degrees F and grease with a little butter. Pour about 1/3 cup of pancake mix on the griddle for each pancake. Cook until bubbles form, then flip.
Meanwhile, chop up walnuts and almonds and set them aside with dried cranberries.
In a small saucepan, heat caramel syrup over low-medium heat for 4-5 minutes or until warm. Stack up your pancakes, pour caramel sauce over them and top with walnut, almond and cranberry mix. Bon appétit!