Day 1 of July’s 6-week Challenge started with push-ups
“If she were coming, she’d have been here by now.”
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Followed by abs and 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 and 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 and 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 and 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 and 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 and 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 and 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, and squeeze. When you’re done, cut a corner off and you have a spout for pouring.
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~ Adapted from a Kinfolk Table
Chocolate Chip Banana Pancakes
- 1 egg (large or XL)
- 1 overripe banana, mashed
- ½ cup milk, warmed slightly
- 2 Tbsp lemon juice (fresh is best)
- 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
- 1 ½ Tbsp natural sugar (Sugar in the Raw or Turbinado)
- 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 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, and there are no large chunks of banana.
- In a separate bowl, whisk the oat flour, almond meal, 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 clarified butter (or coconut oil). Cook the pancakes like you would any other
- Enjoy with real maple syrup 🙂