Let’s take things nice and slow. Okay?
Let’s wake up in the morning and not rush to throw on our clothes for day. Instead, let’s stay in bed for awhile — let’s read, let’s drink coffee, let’s linger. Let’s try to be a little late for work for a change.
Let’s make pancakes for the first time in so long we can’t even remember the last time.
Because when everything is moving very fast, I sometimes feel this wrinkling on my forehead — symptomatic of this very stern face that takes me over and makes me feel very heavy. So let’s not be heavy. Let’s be brilliant, and buoyant, and very, very light.
Let’s make pancakes.
Paleo Blueberry Pancakes — Gluten-free and Paleo.
Adapted from The Healthy Foodie.
Makes about 15 small pancakes.
- 1 ripe plantain, sliced
- 6 eggs
- 1/2 cup coconut flour
- 1/2 cup coconut or almond milk
- 1 teaspoon date sugar (or other sweetener)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- A couple pinches of sea salt
- 1 cup blueberries
- Coconut oil
In a deep bowl, add all of the ingredients except for the blueberries and coconut oil. With an immersion blender, combine until very smooth. You could also do this in a food processor or blender. Fold in the blueberries.
Add a bit of coconut oil to a skillet or griddle on medium heat. Once the coconut oil is hot, pour about 1/4 cup of the pancake batter onto the pan. Pour out a few more pancakes, making sure not to crowd them. After a few minutes, very carefully flip the pancakes and continue cooking until golden brown. Proceed to cook the remaining batter while the finished pancakes keep warm in a low-temp oven. Serve with additional blueberries and maple syrup.