COCONUT + ALMOND FLOUR PANCAKES

I was skimming a goop article last week (I have a love hate with all things goop - I appreciate the health angle, but I don't like that the average advertised clothing article is $480. You had me at hormone balancing but I disconnected with the suggestion of using $50 bath salts). Anyway. I liked the interview in the article and I jotted down this line to remember:

"The goal is to gain greater awareness of yourself on every level: what makes you tick and what makes you sick, what your passion and purpose are, what you want to express in your lifetime, and what makes you most fulfilled" ... "When you wake up to the awareness of who and what you are, you can discover the confidence to live your way, the courage to make choices that serve you best, and the compassion to be kind to yourself along the way—a compassion that inevitably ripples outward to others." - Dr. Frank Lipman

Both Hugh and I are trying to be proactive about growing/changing our businesses this year, and it has begged the question to explore what I actually like doing. I need to make a living, but if I am going to steer my ship towards something, where are we going? I make money in a number of different ways, where can I focus and do better, or perhaps expand? Or do we reroute completely? I think lulls in workflow are good for recalibrating, though honestly, I am mostly just super anxious :)

I listened to a recent One Part Plant podcast with Candice Kumai, and Jessica Murnane, the host, remarked on how confident Candice was, and asked if she came by that naturally. She responded that she believes we all have that in us, that the disclaimers and insecurity are there as masks to cover it up. What are you really good at, and you know it, but you're not making the most of it? How can you pursue those strengths and be a better boss lady, mom, giver, artist, worker, whatever? These questions are tough! But I am asking them. I thought I may find one of you in a similar place, in the midst of a recalibration. 

On food. Maybe you already make your pancakes in a blender, but I swear it makes the thought of making them feel like much less of a project. No clumps, not even a dirty spoon, and I can pour into the pan straight from the blender. These flapjacks (they really are quite thin) below have a decent amount of protein and good fats from the almond meal so they keep me full longer. 

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ALMOND + COCONUT FLOUR PANCAKES

Makes 12 small pancakes

As it goes with gluten free things that don't have any gums in them, these are super tender and delicate. I love them for that, I don't like a heavy baked good first thing in the morning. The trick to getting them to not break on the flip, is letting them cook through more on one side than you would a traditional wheat pancake that goes about 50/50 each side. I cook these about 70% through on the first side, so when I flip, they are pretty strudy and mostly cooked through.  I do not have an egg replacement I can pass on confidently, though I have had decent luck with one medium overripe banana mashed with 2 Tbsp. flaxmeal in their place. However, VERY delicate.

• 3 eggs
• 1/2 cup almond milk or whatever milk you use
• 2 Tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 1 Tbsp. avocado or melted coconut oil or ghee, plus more for cooking
• 1/4 cup coconut flour
• 1 cup almond flour
• 1/4 tsp. cinnamon
• 1/2 tsp. baking powder
• pinch of salt

Into a blender, combine all of the ingredients. Run it until combined, about 30 seconds. This can also be done by hand, mix all the wet ingredients first, then mix in the dry to combine. Let the mixture hydrate for a minute.  Warm a skillet over medium heat. Use ghee or coconut oil to grease the pan. Make small, 3" pancakes. Cook them most of the way on one side, about 2 minutes, flip, and cook for another minute. Transfer to your plate. I like mine with plain coconut yogurt, berries and maple. Garnish as you wish!

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