Well hello there! Sorry it’s been a minute. Have you ever had those times where everything in your life needs your immediate and full attention all at once? I have still been busy in the kitchen, but now I’m making time to photograph the recipes I’ve been playing with. I have some seriously good mains coming your way, but first, these pancakes. I know I’ve had pancakes on the blog before, but these are a favorite around here. They are quick to whip up and they are gluten free, dairy free and oil free. The best part is that they’re light and fluffy and taste phenomenal. I make them most weekends.
When you’re pulled in different directions, both personally and professionally, it’s not always a bad thing. I look at it all as an opportunity to define or redefine what’s important to you. One of my favorite quotes from Hamlet is when he explains to his friends that “there is nothing either good or bad, but thinking makes it so.” Super zen, Hamlet. Sometimes you just have to go for the ride.
When the world and life calls on you to be stronger and to focus, the greatest things can come of it. My mantra is to have trust, stay in the moment and to hold on dearly to what’s important to you. When I do this, I can feel the subtle difference between being out in the storm and watching the storm from inside my window. Even if the window is a crack open.
I also just finished running my second Ragnar race. If you recall, I ran the first one completely ignorant to what the race entailed, with my brother in the Adirondack mountains in September. Despite the race being a 28 hour endurance deal, we did it again with our team of 8 this time and made it from Boston to Provincetown–the entire length of Cape Cod. My legs of the race were 10.5 miles, 5.4 miles and 2.3 miles. I did well and was pretty happy to finish. In the morning after the overnight run, I could only dream of these pancakes.
These are loaded up with frozen berries and chocolate chips, but you can put whatever you want in them. Sometimes I’ll do a granola banana combo, or coconut flakes and superseeds. The batter is versatile and resilient. So are we. Have a wonderful week.
BERRY CHOCOLATE CHIP PANCAKES (GF+V)
- 1 cup gluten-free all-purpose flour
- 1 tablespoon ground flaxseed (flax meal)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons maple syrup (or sugar or honey)
- 1 teaspoon vanilla
- ¼ cup unsweetened applesauce
- 1 cup almond milk
- 1 handful mixed berries (fresh or frozen)
- 1 handful dairy free chocolate chips
Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
Cook for 1 to 2 minutes, then drop the toppings on them. Cook until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.