Happy almost end of “not-like-any-other” summer! I hope you and your loved ones have kept healthy–both physically and emotionally. These are extraordinary times for sure, and so many of us regularly feeling anxious, stressed, even depressed. I hope you have been managing all right. I’ve developed my own strategies for staying (relatively speaking) positive and optimistic. I recognize (and remind myself!) that the pandemic is temporary, even if it’s not as temporary as we had initially hoped. I try to spend as much time in nature as I can, which has been challenging since I’m working full-time and raising two children who can’t be in camp due to Covid-19 restraints. I also bought an excellent book on mindfulness, which has helped me reduce stress more than meditation has because it’s very purposeful and intentional and helps me reshape and redirect my thinking. I found mediation was leaving too much to chance even if it helped me relax.
Of course, I’m also trying to maintain a healthy diet so I’m better protected against the Coronavirus–or any virus for that matter, and so I can maintain a healthy weight since I can’t go to the gym anymore and my workouts are more sporadic. I will admit I’ve fallen victim to the Covid-19 snack phenomenon, whereby I often find myself standing in front of my refrigerator, door open, considering what to eat when I’m not actually hungry! Do you know what I’m talking about?? There have been so many funny memes posted about this, and it really gives us insight into the human psyche.
But back to the pancakes… I have made these my go-to breakfast because it’s super easy to whip up a lot of batter, store it in a glass jar in the refrigerator, and quickly make a nutritious, delicious breakfast for days to come. I usually don’t put maple syrup on mine, and instead use a big dollop of my strawberry chia puree, which I also make a big batch of and keep stored in the fridge.
These pancakes are really good, eggy in texture and packed with protein thanks to the four eggs, almond flour, hempseed and collagen peptides. Sometimes I make them with extra cinnamon, but then use maple syrup instead of the strawberry puree so the strawberry and cinnamon aren’t competing with each other. And the best part? You can just throw all the ingredients into your Vitamix or other high-powered blender and voila!
Ingredients
1 large banana
4 eggs
1/4 cup almond milk
3 Tbsp coconut oil, melted and cooled
1 cup almond flour
1/2 cup raw hulled hempseed
1/2 cup tapioca flour
2 scoops collagen peptides (I like this brand)
1 Tbsp coconut sugar
1 tsp baking powder
1 tsp ground cinnamon*
1/2 tsp salt
*If you want the super-cinnamony version, use 1-1/2 Tbsp cinnamon
Preparation
Blend everything together in a high-powered blender until completely smooth. Cook in a buttered or oiled cast iron or nonstick pan over medium-low to medium heat until golden brown (3-4 minutes). Flip and cook the opposite side until just golden (1-2 minutes).
Strawberry Chia Puree (made in advance)
In a glass bowl or large glass jar, stir 4 cups fresh or frozen pureed strawberries with 2 heaping tablespoons chia seeds, the juice of half a lemon, 1 teaspoon pure vanilla extract and 1-2 tablespoons maple syrup. Cover and let sit in the fridge for four hours before using. Store in the fridge for up to five days.
Be well, and enjoy!
Eat Well, Be Well, Live Well 