Did you feel your feet hit the ground this morning?
I know that most mornings, at the first stir of my two pups, I’m up and at ’em without even paying attention to the movements of my body or giving myself the chance to feel what is happening inside and outside my body. I just take off!
I have been making an effort to try to give myself that extra second to rise in the morning. To stretch out my limbs while still laying down. To notice my eyes blinking open after a night with them closed. To feel, really feel, the four corners of my feet hit the ground when I hang them off the side of my bed. When I do this, it makes a difference in the flow of my day. I hope that by blogging about this and throwing it out there into the universe the awareness of this will only deepen for me and I can start to make this an every morning practice.
Now that you have let your body wake up properly, lets get cookin’! Breakfast! I have two different pancake recipes that I can’t wait to share with you!
The first pancake recipe is for sweet potato pancakes that were inspired by almondsandavocados.com. I made a few changes, but for the most part it is the same.
Sweet Potato Pancakes
1 small sweet potato, cubed and steamed (you’ll need one cup out of this)
1 cup almond milk
1/2 tablespoon melted coconut oil
2-3 teaspoons pure maple syrup
1 cup flour (whichever you prefer)
2 tablespoon almond flour (optional; I made my own by just processing a handful of almonds)
2 teaspoons baking powder
1/4 teaspoon cinnamon
Pinch of nutmeg
Pinch of sea salt
1. Cut the sweet potato into small cubes. Bring about 2 inches of water to a boil and steam the sweet potatoes for 7-8 minutes, until tender. When finished, pour softened cubes into a bowl and mash up with a fork or spoon. Measure out 1 cup of the mashed sweet potatoes.
2. Heat a bit of oil in a non-stick pan or skillet over medium heat.
3. Blend the cup of mashed sweet potato, almond milk, maple syrup, and coconut oil in blender or by hand works, too. Mix until smooth. Add the flour, almond flour (optional), baking powder, cinnamon, nutmeg, and salt and blend until combined. Allow the mixture to sit and thicken a bit and then mix again. The batter should be thick but pourable. Add more flour if too thin.
4. Pour the batter onto the heated pan/skillet. When some bubbles have formed and the batter begins to brown on the edges, then flip and cook until the bottom has browned. Repeat until no more batter is left.
5. Serve with your favorite toppings. In my picture I used the few extra sweet potato cubes I had left over for my topping, along with a few sprinkles of cinnamon, unsweetened shredded coconut, and some drizzles of maple syrup.
The second pancake recipe I found was from one of my favorite bloggers out there, celineeatsavocados.com. She is just fantastic! I love the energy her blogs bring into my life! 🙂
I give you Green Pancakes!
They are healthy, simple, and GREEN!
You will need:
3/4 cup unsweetened apple sauce
1 ripe banana
1-2 handfuls of uncooked spinach
1 cup of flour (of your choice)
1. Blend together spinach and apple sauce. Then add banana.
2. Pour mixture into bowl and add the flour, mixing together.
3. Heat up a non-stick skillet and add a tablespoon or two of coconut oil.
4. Pour batter, into the pancake size that you desire, onto the skillet once it is heated up. Flip after the edges start to brown. Once the edges and each side are a little browned, then you can serve.
5. Add any topping your little tummy desires! In my photo I just sprinkled some powdered sugar on top and used a little drizzle of maple syrup.
And last but not least, I give you a final pancake recipe that I have used before, which is more comparable to a traditional pancake. For this next one I used a pre-made gluten free pancake mix and added some extra love!
Gluten Free Vegan Chia Seed Pancakes
I used Bob’s Red Mill gluten free pancake mix. I made the pancakes according to the pancake mix package, with some adjustments. Instead of the egg that it calls for on the packaging, I substituted a flag egg (1 tbsp of ground flax seed + 3 tbsp water. Mix and let combination gel up.) Then for the milk that the mix called for, I substituted almond milk. Then I added 1-2 tablespoons of chia seeds. I combined all the ingredients until batter consistency formed. I heated a little oil on a non stick pan/skillet and poured the batter to my pancake size preference. I let the pancake brown a little on the edges and each side before serving. Then, I topped with fresh strawberries and a little maple syrup on top. Don’t forget to chew slow, taste ever bite, and enjoy!
Light & Love,