I have cracked the code to human happiness.
I’m not sure I can explain the ins and outs of it, exactly, but I can say for sure that in the vast landscape of my happiness project, sprinkles have played a prominent and allegiant role.
You know ‘health food’? I love health food. I love treating my body right with green leaves, fresh meats, and real, whole ingredients. But then… I also love sprinkles.
So what is a sprinkle-loving health food-touting young woman to do? How do I walk that narrow and slippery divide that separates the Michael Pollan food from the Lisa Frank food? How do I love myself and love my body, while also loving (like really, really loving) sprinkles?
I’m sure that what I am about to say will expose me as a Real Food heretic, but I have done a lot of research and I think my findings are important, so here goes: Sprinkles are good for you.
They are good for your heart in a way that salmon and flax seeds and almonds will never ever be. And they calm you down like no mug-full of organic chamomile tea can manage. They clear your mind, improve your focus, safeguard you from ulcers and migraines and panic attacks and long-winded bouts of seasonal depression. In the vast annex of super heroic super foods, they are absolutely paragon.
Human happiness is not about creating a perfect system and then abiding by it and attending to it with strict and unwavering self-brutality. Instead, it’s about having foundations, having underlying values, having a rich and deliberate foreground with which to contextualize the Every Day, the Every Moment. But it’s also about recognizing that, in a significant and deeply honest way, the pulse of our life and our livelihood is really just a vast collection of sprinkle-like things. Small jots of happiness, really. Little bits and pieces. Beautiful details.
We owe our happiness to the beautiful details — things that sparkle and glitter. Confetti moments, confetti things. Sprinkles — even the ones with cornstarch and artificial food coloring — are good for you.
Grain-Free Confetti Pancakes.
Makes 10-12 pancakes
- 2 cups almond flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk (almond, coconut, dairy)
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1/3 cup sprinkles
- 1 cup fresh blueberries
- Ghee or coconut oil
In a bowl, whisk together the almond flour, tapioca flour, baking soda, and salt. In a separate bowl, whisk the eggs; then add the milk, honey, and lemon juice. Add the dry ingredients to the wet ingredients and stir well. Fold in the sprinkles and the blueberries.
Heat a large frying pan over medium heat and add enough ghee or coconut oil to the bottom of the pan to coat completely. Drop batter in approximately 1/3 cup increments. When the pancakes start bubbling and brown up on the bottom, flip over and continue cooking until cooked through. Serve with maple syrup and, like, a whole bunch more sprinkles.