Day 1 of July’s 6-week Challenge started .. with push-ups ..
“If she was coming .. she’d have been here by now”
Followed by abs & planks ..
“Maybe I’ll send her a text .. just in case she overslept” (Rats .. I didn’t bring my phone )
Biceps .. biceps .. and more biceps ..
“Maybe it’s too soon .. after the terrible sickness of someone she dearly loved”
Grasshoppers? Oh boy ..
“But sometimes life’s currents can be far too strong .. and we just need someone to reach in & pull us out”
Stretches at the end
“It was ok to invite her to join in .. don’t second-guess. Not all challenges in life need to center around losing weight. Remember the days when you feel mopey & low .. it’s nice to think about something different .. and be a part of a community of good.”
She was sitting beside me now .. I hugged her tight.
Anytime .. my friend .. anytime (ps: I think I still owe you one or two .. or ten)
This morning .. as I made breakfast .. she wasn’t far from my mind. Her face lights up at the mention of her grandson .. who goes 1000 miles an hour .. in his red skinny pants & converse tennies .. slaying all of her dragons with his trusty sword
In return she makes him pancakes .. always with a few chocolate chips sprinkled in .. because it makes him terribly happy.
I’ve decided they may be on to something.
These pancakes are from the creators of The Sprouted Kitchen .. and are impeccable in terms of flavor & spice (flax meal .. vanilla .. banana .. and chocolate). They’re simple in execution .. wonderfully fragrant .. and really a delight.
I loved the substantial feel from the thick batter made of oat flour & almond meal. They were wonderful topped with peanut butter .. extra bananas or chocolate chips .. and maple syrup. A word to the wise .. cook them slowly .. at a low temp … as this will give their insides the best chance to cook .. making them less mushy & easier to turn.
ps: With this recipe .. it’s nice to have the bananas mashed well for an even flavor throughout. A tip for fuss-free banana mashing .. stick them in a zip-lock bag .. zip & squeeze. When you’re done .. cut a corner off & you have a spout for pouring.
- 1 x-large egg
- 1 overripe banana, mashed
- ½ cup milk, warmed slightly
- 2 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup whole wheat pastry flour (** or oat flour for a gluten-free option )
- ½ cup almond meal
- 1½ Tbsp coconut sugar (** or organic brown sugar)
- 1 Tbsp wheat germ (** or flax meal)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ cup chopped pecans (** optional)
- ¼ cup bittersweet chocolate chips (** or sugar-free chocolate chips)
- 1 Tbsp clarified butter or coconut oil for coating the griddle
- In a medium bowl .. whisk the egg. Add mashed banana, lemon juice, butter, and vanilla. Mix until well combined & there are no large chunks of banana.
- In a separate bowl .. whisk the oat flour, almond meal,coconut sugar, flax meal, baking powder, baking soda, and cinnamon.
- Stir the banana mix into the flour mix, until just combined. Stir in the chocolate chips. Allow the batter to sit for about 10 minutes, or until air bubbles rise to the top.
- Heat your griddle on low to medium-low heat. Brush with a tsp clarified butter (or coconut oil). Cook the pancakes like you would any other .. though the process here will be slower because we're cooking at a lower temp to endure the middle is cooked through.
- Enjoy with real maple syrup 🙂
% Protein: 9
% Carbs: 42
% Fat: 53