Wake Up to Yellow
I was ecstatic to be a part of the Wake Up to Yellow event in Saskatoon. The Egg Farmers of Canada hosted a pop-up farmer's market in Civic Square downtown. It was such a fun activation, where I got the chance to chat with some local Saskatchewan egg farmers about the natural goodness of eggs.
Delicious (and free!) breakfast sandwiches were handed out to the public on their daily commute, as well as beautiful fresh yellow flowers, and kitchen utensils. Everyone was smiling, enjoying speaking with the farmers, and learning more about the benefits of incorporating eggs into their morning.
I found it especially interesting that there are family run eggs farms that have existed for generations, right in our own backyards. I always get my fresh eggs from my local grocery store (usually Superstore), so I never really thought of where they came from. But now I know, the eggs often don't travel far! It really is from farm to table.
I learned eggs contain 6 grams of protein, as well as 14 important vitamins and nutrients including iron and Vitamin A. A quick and easy way to keep my diet healthy, especially when eating for two!
After attending the Wake Up To Yellow event, I was inspired to incorporate the goodness of eggs into my morning routine. Pre-pregnancy I loved my yolks runny and Eggs Benedict was my brunch go-to. Lately I've been craving sweeter nosh and have been reaching for pancakes and french toast. I've never been able to forget these Coconut Macadamia Nut Pancakes we had in Maui on our honeymoon, so I thought I would try to recreate them. I found a few different recipes online and adapted them to make this recipe below. Delish!
Coconut Pancake Recipe
- 2 Whole Eggs + 2 Egg Whites
- 2 tbsp coconut oil
- 3 tbsp coconut milk
- 1 tsp sugar or maple syrup
- 1 tsp sea salt
- 3 tbsp coconut flour
- 1 tsp cinnamon
- 1/3 cup ground flax
- 1 tsp vanilla
Whisk all ingredients together until thoroughly mixed. Heat skillet to medium heat and add 1 tbsp coconut oil to pan. Spoon batter onto hot skillet and cook for 2-3 minutes/ side. Serve with fresh whipped cream, berries, and toasted coconut. Enjoy!
What are some of your favourite recipes using Canadian eggs?