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2015 has been THE year for me to make some serious changes in my eating habbits. One of the biggest challenges for me right now is following a low fat, low cholesterol, high fiber, minimally processed, natural food lifestyle. It’s a tall order, I know. So when I found out about NESTLÉ® Coffee-mate® natural bliss® creamers, I was beyond excited. Let me shed some light on why this new creamer will always have a spot reserved in my fridge.
The last two weeks have been a huge test to my novice culinary skills. For health reasons I’d rather not share now, my life went from being able to eat anything and everything I want, to a limited one. The biggest change being NO OILS! It’s been a struggle finding that balance of enjoying what I eat, while eating 100% healthy.
The new NESTLÉ® Coffee-mate® natural bliss® creamers have made it easy for me to make that switch without even missing my old creamer. Here’s why; The creamer I was using before was an oil and sugar based coffee creamer. Natural bliss brings me balance by allowing me to enjoy my coffee without the use of oil based creamers.
NESTLÉ® Coffee-mate® natural bliss® creamers are made with all-natural ingredients like milk, cream, sugar, and natural flavors such as Hazelnut and Vanilla. With a touch of flavor and the right amount of sweetness, it’s a perfect balance for my current personal needs and coffee obsession. Thank you NESTLÉ® Coffee-mate® !!
So head on over to Walmart and look for the new NESTLÉ® Coffee-mate® natural bliss® creamers in the dairy aisle.
While you are there, you might want to also pick up the following ingredients for a healthier, fiber-rich pancake breakfast to go with your morning coffee.
You don’t have to use a whole wheat with flax seed mix if you can’t find it. Any pancake mix should work with the amount of wet ingredients listed above. What makes this particular recipe a healthy one, is that there is no oil or egg yolk in it (yolks are high in cholesterol). You can also substitute the water with NESTLÉ® Coffee-mate® natural bliss® Sweet Cream for added flavor and sweetness.
Here’s a link with different pancake mix options from Walmart to look at before you head out.
Start by mixing all but the blueberries in a bowl with a whisk.
Stir in the blueberries gently and let the batter rest while you get your griddle warmed.
I put my heat on a medium-low flame, but keep in mind the temperature might vary depending on what kind of griddle you are using, and if you have an electric stove. Temperatures are so different between gas and electric.
Pour roughly 1/4 cup of the batter onto the hot griddle making sure the blueberries are mostly covered in the batter. If not, it’s ok. This just helps keep all those blueberry juices inside a little better.
Shortly after you see air bubbles forming and popping on top of the pancake, and the edges around the bottom of the pancake have turned to a medium brown, it’s time to flip them. This took less than 30 seconds for me.
Cook the other side until you see the edges at the bottom turn a medium brown again.
Check the first batch to make sure they are cooked in the center. This will help you determine if you should cook them longer or less for the remaining pancakes.
By now your coffee should be done and ready to enjoy with your favorite NESTLÉ® Coffee-mate® natural bliss® creamer. Flavors to choose from are Hazlenut, Sweet Cream, and Vanilla.
Finally, serve a up a few of those warm pancakes and drizzle some maple syrup or honey over them. I love my pancakes with honey by the way!
What are some ways you’ve changed your eating habits in the new year? Please feel free to leave a comment below with your tips! I’d love to hear more ideas on how others are finding balance in their lives.
For even more great recipes and ideas, check out Walmart.com/nestle!
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Whole Wheat Pancakes with NESTLÉ® Coffee-mate® natural bliss®
Ingredients
- 1 cup whole wheat and ground flax seed pancake mix
- 1 large egg white
- 2/3 cup water or NESTLÉ® Coffee-mate® natural bliss® Sweet Cream
- 1/2 cup cinnamon applesauce
- 1/2 cup frozen blueberries
Instructions
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Start by mixing all but the blueberries in a bowl with a whisk. Stir in the blueberries gently and let the batter rest while you get your griddle warmed.
-
Heat your griddle on a medium low flame. Temperature might vary depending on what kind of griddle you are using, and if you have an electric stove.
-
Pour roughly 1/4 cup of the batter onto the hot griddle making sure the blueberries are mostly covered in the batter. If not, it’s ok. This just helps keep all those blueberry juices inside a little better.
-
Shortly after you see air bubbles forming and popping on top of the pancake, and the edges around the bottom of the pancake have turned to a medium brown, it’s time to flip them. This took less than 30 seconds for me. Cook the other side until you see the edges at the bottom turn a medium brown again.
-
Check the first batch to make sure they are cooked in the center. This will help you determine if you should cook them longer or less for the remaining pancakes.
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Serve with maple syrup or honey.