Food keeps me hungry for home and the world at large.
As I get older, I’m unraveling truths that I once held true about myself. And I’m okay with that.
So super easy. Salted butter, sugar, flour and chocolate chips. Voila, yumness in every bite!
I’ve always wondered what that meant. And I still do but for now, it’s a good, constant reminder to not go on autopilot. Because that’s easy. And before you know it, you turn around and realize that you’ve just wasted another year.
So, ask yourself: Why?
I woke up angry. First 3 words that popped in my head when the alarm went off, “Fuck this shit.”
Not the best way to start any morning, what more a Monday morning. So I stopped and asked myself: Why am I so angry? What’s driving this dread?
- I was cranky because I didn’t wake up well rested.
- I knew I had a billion things that I needed to do and that people needed from me.
- I knew that my schedule is packed this week with no clue of when I was going to find time to do actual work.
Trying something new in my attempt to not walk around angry and feeling helpless all week.
- Let’s try to go to bed earlier (10pm gasp!) and wake up earlier (let’s try 5.40am and see how we feel about it)
- Make a list. What’s urgent & important? What can be reasonably and humanly completed this week? Draw a line. Say no or some things will just have to wait.
- Schedule time to (a) review your day (b) answer emails & identify which ones need to be added to the list vs which ones will have to wait. Do not reply to all emails.
Let’s see how this goes. One week.
Tired of eggs for breakfast and craving something warm and fluffy and healthy? I love this fluffy banana and coconut flour pancakes. Yes, yes, I know there are still eggs in this recipe but you won’t even notice it’s there.
This recipe is paleo-friendly! And if you’re like me, where you believe in little rewards throughout your Whole 30 diet, then this is Whole 30 “friendly” too and this makes for a satisfying breakfast while staying away from sugar and gluten!
Makes approximately 6-7 three-inch pancakes
INGREDIENTS
Pancake Batter
- 4 eggs
- 1/4 cup coconut milk (substitution options: regular milk or almond milk)
- 3 tbsp coconut oil (substitution option: vegetable oil or apple sauce)
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- Butter or oil to grease pan
To make it vegan: Substitute 1 egg with 1/4 applesauce; in total 1 cup of applesauce for this recipe. I used Earth Balance vegan butter to grease my pan because who doesn’t love butter! Note that I haven’t tried the apple sauce substitution, so if you do, tell me how it turned out and make sure you keep the coconut/veggie oil otherwise your pancake mix is going to be too runny.
Pancake Toppings
- 2 banana sliced; you can also add blueberries or strawberries
- Lemon zest for topping
- Maple syrup for topping (optional)
LET’S GET COOKING
- Beat eggs, coconut milk and coconut oil together.
- In a separate bowl, mix dry ingredients of coconut flour, baking powder and sea salt.
- Add dry ingredients to the egg mix. Mix together until pancake batter is smooth with no lumps.
- Grease your skillet or pan with butter or oil. Use about 3 heaped tablespoons of batter for each pancake if you’re stickler for even sized pancakes like me!
- Cook on medium to low heat, about 3-4 minutes per side before you flip it. I usually do the lift and peek test. Sneak your spatula under a pancake and if you see a beautiful light brown on your pancakes, flip!
- Your pancakes are ready! Shower your pancakes with your favorite toppings and some lemon zest on top — trust me, it totally uplevels your pancake game.
- Here’s a tip: I love bananas for my topping because it gives the pancakes a natural sweetness. If you don’t like bananas, add 1 tbsp of coconut or brown sugar to your pancake batter.
The Audrey Project 