Before you give me any undue credit for being a supermom, let me be the first to admit that I made these pancakes back in January - BEFORE baby. Like most pro triathletes, I've learned over the years to "move" holidays and celebrations to dates that don't conflict with big workouts or weekend races. So it wasn't out of the ordinary that I cooked up a Valentine's breakfast 5 weeks before February 14.
On the menu: gluten-free pancakes made from Purely Elizabeth's Perfect Pancake Mix. This mix is made up of teff, buckwheat and millet flours and flax, hemp and chia seeds. As if that wasn't enough of a superfood extravaganza, the back-of-the-box recipe suggests adding coconut oil and cacao powder to the batter.
I opted for the suped up version (with coconut and cacao), which I'd highly recommend if you love chocolate. Top with some strawberry rhubarb syrup and, for extra protein, a spoonful of greek yogurt.
These pancakes disappeared quickly, but I made sure to take a few photos first just in case SJ needed a reminder that we already celebrated Valantine's Day in 2013.