Hungry for Healthy Pancakes

I love seeing my son’s eyes light up when I ask if he wants pancakes for breakfast.  It’s by far his favorite mealtime option.  I make a big batch of toddler-size pancakes at the beginning of the week; enough to eat now, save for tomorrow & freeze for the rest of the week.

Over the months I’ve experimented with different recipes, trying to find that perfect balance of yummy & healthy.  Today I think I finally came up with the perfect combination & I am so excited to share it!


Lemon & Blueberry Pancakes

In a small bowl, whisk together the dry ingredients

1 Cup White, Whole Wheat Flour.  I use King Arthur brand.

2 TBSP Lemon Infused Sugar.  I used the reserved sugar from the Citrus Peels I made last month.  As a substitution, add lemon zest to 2 TBSP sugar.

2 TSP Baking Powder

In a medium bowl, whisk together the wet ingredients.  Once combined add 1/2 cup whole organic blueberries.

1 Cup Unsweetened Almond Milk

2 TBSP (melted) Coconut Oil

1 Large Egg

1 TBSP Fresh Lemon Juice

Add the dry ingredients to the wet ingredients & mix until just combined.  Heat a large skillet over medium heat (greased or nonstick).  Add TBSP portions of the pancake mixture to the heated skillet.  You can make the pancakes as big or small as you like.  Tablespoon portions work best for us; my little man usually eats them grab & go style as he plays or watches the cars rush to work.  Once the pancakes start to bubble it’s time to flip.


We usually eat these as is, but you can serve them with maple syrup, agave nectar or even strawberry preserves.  Enjoy!

Spring (closet) Cleaning

The windows are open, the daffodils are in bloom and the sun is shining…it must be spring!  That also means it’s time for some spring (closet) cleaning.  Thanks to Mickey Mouse Clubhouse the nugget was entertained long enough for me to transition my closet from winter to spring.  While doing so I came across some pieces I forgot I had; it was like going on a shopping spree in my own closet!  I can’t wait to start wearing chambray shirts, white jeans & peep toe shoes every day.


Last year we started a tradition of hosting Easter dinner at our house.  With that being said, I wanted a casual-chic ensemble that would make entertaining & cooking a breeze.  Instead of running out to buy a new outfit for this weekend, I decided to pull together some styles that I already owned.

A classic shirt dress is a great way to stay casual & cool while entertaining.  I picked this one up during my many years of working for Lacoste.  It’s a staple piece that I will continue to pull out each spring.  Since Lacoste embodies a classic, timeless style I thought it was best to accessorize with my Tory Burch studs & wedge heels.

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Since we don’t go to mass on Easter Sunday & we’re just having family over, I wanted a casual go-to outfit in case I opted out of the dress.  What better way to stay casual than with a pair of light wash boyfriend jeans.  To play on this relaxed look, I paired the jeans with my StitchFix Market & Spruce Hi-Lo Tee and a boho-inspired sheer cardigan.  I added a blue beaded necklace & my Tory Burch wedges to help elongate my legs.


How will you be celebrating Easter?  I’d love to hear what look you’re going for this weekend!

As always – comfortable & effortless housewife style xoxx




Citrus Peels & Vino

I love spending Sunday afternoons in the kitchen.  My husband entertains the babe & I am able to get lost in my own little world of cooking, baking, and more often than not, enjoying a quiet glass of wine.  Who are we kidding, it’s never quiet in this house.  But, at least I get to enjoy a glass of wine!

This past Sunday I finally perfected my homemade Potato Chips & experimented with making French Fries in the oven.  My husband claimed he didn’t like homemade fries, but when he tried this recipe he requested I make them every night.  So I guess they out turned okay 🙂 For the Fries, I adapted a recipe I found on Pinterest from Layers of Happiness.  I basically just used coconut oil, sea salt & garlic to make a healthy alternative to fast food fries.


Earlier in the week a Facebook post caught my eye on how to make candied fruit peels.  With all the fruit we’ve been eating & cooking with lately I thought this would be the perfect way to use the discarded peels.


For my candied peels I adapted a recipe from Glorious Treats that I’m excited to share.  I ended up using peels from oranges, lemons & tangerines.  I cut & cleaned the peels into bite size strips that would make for easy snacking.  The recipe suggested boiling the peels in equal parts water & sugar, but since we’re watching our sugar intake I didn’t use nearly as much sugar.

Once the peels were translucent, I drained them & laid them over a bed of sprinkled sugar.  I rolled them in the sugar until they were fully covered; again, using about 1/4 of the suggested amount.  I let the peels soak in the sugar for about 15 minutes before transferring them to a cooling rack to dry.  I saved the leftover sugar for future citrus-flavored recipes.



Have fun snacking!  Don’t forget to follow me on IG as the_wexford_housewife_