brown rice flour pancakes with coconut butter + blueberries

IMG_7154IMG1231
While I love, love, love my morning smoothie, sometimes a woman just wants a pancake. Or two. With blueberries and maple syrup. Lately, I’ve noticed that eliminating dairy and gluten has been a challenge when I want to chow on the go, and many of the recipes I’ve pulled recently rely on dairy or gluten. Granted, the options at the market and online have never been easier (or better), however, I’ve come to realize that I’ve got to be strategic about what I make and bake.

No more baking in blindness, I suppose.

This morning I decided to enjoy carbs in all their glory, while still keeping it virtuous. These brown rice flour pancakes are hearty and delicious. They’re neither gritty or tough, rather they’re fairly light and rustic. While these aren’t your fluffy, saccharine-sweet hotcakes, drenched in syrup and butter, you’ll thank me from you saving you from the invariable sugar crash that will commence in 5,4,3,2,1…

While the cakes are light on the sugar, the coconut butter (WHAT. A. GEM.), berries, and a small amount of maple syrup really does the trick. I honestly don’t feel deprived, and I actually feel full without feeling as if I’ve carting around a boulder in my stomach.

INGREDIENTS: Pancake recipe adapted from What Should I Eat for Breakfast Today?; Coconut butter recipe from I Quit Sugar
For the pancakes
1 cup brown rice flour
1 tbsp coconut palm sugar
1 tbsp baking powder
pinch of salt
pinch of cinnamon
1 tbsp chia seeds/3 tbsp warm water
3/4 cup almond milk
1 tbsp unsweetened coconut flakes
1 tbsp coconut oil
handful of blueberries + a tbsp of maple syrup, per serving.

For the coconut butter
1 package of unsweetened coconut flakes

DIRECTIONS
First, make the mixture for your “egg”. Add 1 tbsp of chia seeds and 3 tbsp warm water to a small bowl. Let it rest for ten minutes, stirring intermittently. And honestly, if you want to use an egg instead of going the chia seed route, by all means, use an egg.

Add all of the pancake ingredients to a medium bowl except for the coconut oil. Stir in the chia seed mixture to the pancake mixture.

In a large skillet set to medium heat, fry the tablespoon of coconut oil. Ladle in the mixture based on your size preference. I like my pancakes on the hefty side, so I ladle in 1/2 cup of the mixture at a time. Cook for 2 minutes on each side or until the top of the cake bubbles and you can easily flip them over.

Transfer the cakes to a plate.

In a high-powered blender (or Vitamix), add one package of unsweetened coconut flakes. Blitz for 4-5 minutes, or until the mixture resembles churned butter.

Add a dollop of butter to your hotcakes, blueberries and fresh maple syrup, and dive in!

Note: The coconut butter recipe will make over a cup of butter. Put the butter in an airtight container and store at room temperature. You can also store this in the fridge, but it will harden (like butter tends to do) as it gets cold.

IMG_7150IMG1231

pancake + breakfast recipes

spiced, semi-virtuous banana chocolate chip pancakes for dinner like a boss!

IMG_3199IMG123
Some evenings you want to keep life simple. You want to inchworm home, sit in a hot shower and let the water run, watch a bad movie (or three), and fry up some pancakes. After a long, exhilarating day in the office, I’m doing just that.

And while these hotcakes are a tad unphotogenic, I assure you they make up for it in flavor.

INGREDIENTS: Adapted from The Kinfolk Table: Recipes for Small Gatherings
1 large egg
1 overripe banana, mashed
1/2 cup almond milk
2 tbsp fresh lemon or orange juice
1 tbsp unsalted butter, melted + cooled
1 tsp vanilla extract
1/2 cup whole wheat pastry (or oat) flour
1/2 cup almond meal
1 1/2 tbsp coconut palm sugar (brown sugar will also do)
1 tbsp flax meal
1 tsp baking powder
1 tsp ground cinnamon
1/4 cup bitter or semi-sweet chocolate chips (optional)

Untitled

DIRECTIONS
Whisk the egg in a medium bowl until well beaten, then whisk in the mashed banana, almond milk, lemon (or orange) juice, melted butter, and vanilla, and mix until well combined.

Whisk the flour, almond meal, sugar, flax meal, baking powder and cinnamon together in a large bowl. Stir the banana mixture into the flour mixture just until combined. Allow the batter to sit at room temperature for 8-10 minutes, then stir in the chocolate chips (if using).

Heat a large pan over medium-low heat. Brush the pan with butter and pour about 1/4 cup of the batter onto it. You may be able to fit 3-4 cakes on a large pan, but don’t overcrowd it, or you’ll bring down the cooking temperature. Cook for 3-4 minutes or until the edges are set and the surface is bubbly. Flip the pancake with a spatula and cook for another two minutes. Transfer to a plate and repeat with additional butter and remaining batter.

Makes about a dozen 4-inch pancakes. Serve hot with maple syrup.

IMG_3197IMG123

pancake + breakfast recipes sweet recipes

sunday breakfast pancakes + the definition of success

IMG_2965IMG123
The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it. — Julia Child

Years ago, someone told me that this space, this blog you’re reading right this moment, will never be big. Scores of people have told me that my books will never be big because I’m difficult; I don’t color in the lines, rather I invent a whole new book in which to draw and write. I’m not easy, I erect walls the size of skyscrapers. The ambiguity in my writing tends to keep others at a remove, and I don’t tend to look at my work as something that could be viral, easily pinnable, endlessly commented on.

I’m never going to be big because, by definition, I’m not mass market.

For a time these statements confused me, and it’s not until this year that I understood why. Why are we defining success by a metric, a site visit, a number of comments? Why is mass suddenly the marker of achievement? A blog with a book deal and a stylish home living show and a line at a tasteful department store — are these the new markers of success? Have we updated the old playbook where we were told as children that a good life meant having a career, getting married, having kids, buying a house, having a summer house, and retiring blissfully?

Shouldn’t success and happiness be the achievement of what we love to its own end, knowing that end might be private and personal? That we should strive to create depth, complexity, difficulty, meaning and devotion in every single thing that we do instead of optimizing our content for search? Being “social” because that’s the sort of thing we ought to do?

Someone once we told me that we have to think about content in the context of its distribution. For nearly four years I clung to this fiction, repeated it to a litany of clients, left an indelible mark on those whom I mentored, and it occurred to me that this statement was wrong. Yes, of course, of course, we don’t create something to simply leave it there to gather dust, wither and curl inward. But, if I start to fixate on the end game, the thing I’m creating suddenly loses something. It becomes airless, soulless, a pretty picture worth pinning.

I’ll be brutally honest. This blog will never be a platform, a means to make money, or a mechanism for achieving some sort of microfame. For me, this space has always been about exploration, an online space where I can collect and share what I’m thinking, reading, baking, eating, doing. I don’t have an endgame. What I have is a need to create something beautiful each day. So if that means that I post less content, or the pictures (like these delicious pancakes) are not a towering heap of global perfection basking in white light — so perfect for re-pinnning! — so be it.

We are not meant to be just one thing. There is not one endgame or goal. Rather, we should keep exploring and building all the things that make us want to bolt out of bed. For me, it’s writing, it’s baking, it’s sharing food with friends in my home, and it’s sometimes marketing. These worlds have to be symbiotic in some way, that the threads of creativity and passion and devotion find its way from one to another, like points on a map. My job is the driving, the journey.

By the way, who cares about being big? Why not be bold, bombastic and remarkable instead?

INGREDIENTS: Adapted from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
1 1/2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
2 tablespoons butter, melted and cooled
1 1/3 cups milk
2 tablespoons pure maple syrup
butter for frying

DIRECTIONS
The method to make these deluxe, spongy pancakes is incredibly simple — Nigella is queen of convenience that way. Essentially, make sure all the dry ingredients are well mixed and evenly distributed, and then mix in, with a fork, all of the wet ingredients. Although Nigella recommends that you allow the batter to stand for twenty minutes (to activate the leavening agent, garnering towering fluffs of pancakes), I waited five and my pancakes were delicious and thick.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. You can get over a dozen silver dollar cakes with this recipe.

Untitled

pancake + breakfast recipes sweet recipes

ugly as sin, yet so, so good: buckwheat banana pancakes

IMG_9396
Arriving at each new city, the traveler finds again a past of his that he did not know he had: the foreignness of what you no longer are or no longer possess lies in wait for you in foreign, unpossessed places. ― Italo Calvino, Invisible Cities

This morning I woke jubilant, anxious. Tomorrow I leave for a three-week European holiday. From Rome to Florence to Siena to Luca to Paris to Bordeaux to Biarritz to wherever the day takes me, I know I’ll return from this trip changed in some way. For the past few months I feel as if I’ve been smothered by the largeness of things. Boxed into a disturbance in one place, where the shapes that ghost my days are monstrous, chattering incessantly. There’s a whisper I’ve only now been able to shake, and in a city so large how is it impossible to feel so small? — the irony of which certainly does not escape me.

This holiday could not have come at a more opportune time, as I need to feel unsettled, off-kilter. I need to get lost in order to find myself again. My first week is a little manic because I’m itinerant: plane to plane to plane to city to unknown bed to dinner to lunch to train to hotel to unpack. I complain about it, but part of me knows this is perhaps what I need to do to shake the remnants of the last few months out of me. To come home, eyes-wide, belly full, heart open. To come home with more than what I left.

But not yet… First, I’ll spend some time tinkering in the kitchen, wearing down the jacket and pages of Gwyneth Paltrow’s cookbook (realize that every time I type this something inside me curls and dies). Today I made her buckwheat banana pancakes, and believe me when I say these cakes have a face only a mother could love. They’re brown, bordering on grey, with bits of banana poking through, but to say these are delicious and hearty and filling would be an understatement. I love the weightiness of the buckwheat juxtaposed with the creamy banana, made luscious with the golden amber syrup. These cakes are surprisingly light, and I felt satiated without feeling sick. Plus, these are packed with so much goodness, you won’t feel horrible having pancakes for breakfast.

INGREDIENTS: Adapted from Gwyneth Paltrow’s It’s All Good, with modifications
1 1/4 cups almond milk
1 tbsp lemon juice
1 tbsp grape seed oil
1 tbsp maple syrup, plus more for serving
1/2 cup buckwheat flour
1 tsp baking soda
1/2 cup white spelt flour (substitute rice flour to make pancakes completely gluten-free)
1/2 tsp salt
2 small bananas (or one large), thinly sliced
1-2 tbsp coconut oil

IMG_9389

DIRECTIONS
Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).

Heat a large nonstick skillet or griddle over medium-high heat and add a tablespoon of butter. Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter, adding in the remaining tablespoon of coconut oil between batches. I ADORE coconut oil with this as it lends a delicious sweet flavor to the cakes. Serve stacked high with plenty of maple syrup.

IMG_9395

journey to buff pancake + breakfast recipes sweet recipes

lunch is served: blueberry griddle cakes!

blueberry griddle cakes
After four planes, one train, and nineteen hours of travel, to say that I’m exhausted would be understatement. I woke this morning shivering and sniffling, and since this is the third time I’ve been sick in seven years the concept of acquiring flu medication confounds me. After walking up and down a desolate thoroughfare, I managed to acquire a bottle of Dayquil. Is it wrong to chug half the bottle?

I’ve always skirted the extremes.

Anyway, in light of the fact that the Northeast is recovering from a hurricane, I’ve decided to stay in, lay supine, watch The Shining and scarf down blueberry pancakes. It’s odd to hear people swoon over the difficulty of griddle cakes because I find them shamelessly easy. I can fix these in under ten minutes, and I’ve tinkered endlessly with ingredients. As I’ve a whole tub of farmer’s market blueberries I decided to imbue my cakes with a dose of sweetness.

Enjoy! xo

American Breakfast Pancakes
Adapted from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

INGREDIENTS
1 1/2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
2 tablespoons butter, melted and cooled
1 1/3 cups skim milk
2 tablespoons pure maple syrup
1 cup of blueberries (frozen or fresh are fine)
butter for frying

DIRECTIONS
The method to make these deluxe, spongy pancakes is incredibly simple — Nigella is queen of convenience that way. Essentially, make sure all the dry ingredients are well mixed and evenly distributed, and then mix in, with a fork, all of the wet ingredients. Although Nigella recommends that you allow the batter to stand for twenty minutes (to activate the leavening agent, garnering towering fluffs of pancakes), I waited five and my pancakes were delicious and thick.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. You can get over a dozen silver dollar cakes with this recipe.

blueberry griddle cakes
blueberry griddle cakes
blueberry griddle cakes

pancake + breakfast recipes sweet recipes

sunday morning, afternoon + evening, pancakes in ten minutes!

Nutella Pancakes
When I woke this morning, I realized that a tub of yoghurt with granola simply won’t do. So why not spend a rainy Sunday fixing griddle cakes? I promise you that these take ten minutes from start to finish, and don’t nix the butter — it provides undeniable flavor.

I’ve cancelled all plans, opting for a comforter, a remote and a short stack.

Update: Since I haven’t left the house since YESTERDAY, I decided to create a Nutella version of these pancakes. Add in a tablespoon of Nutella into the batter and you’re golden.

American Breakfast Pancakes
Adapted from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

INGREDIENTS
1 1/2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
2 tablespoons butter, melted and cooled
1 1/3 cups milk
2 tablespoons pure maple syrup
butter for frying

DIRECTIONS
The method to make these deluxe, spongy pancakes is incredibly simple — Nigella is queen of convenience that way. Essentially, make sure all the dry ingredients are well mixed and evenly distributed, and then mix in, with a fork, all of the wet ingredients. Although Nigella recommends that you allow the batter to stand for twenty minutes (to activate the leavening agent, garnering towering fluffs of pancakes), I waited five and my pancakes were delicious and thick.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. You can get over a dozen silver dollar cakes with this recipe.

sunday morning pancakes!
sunday morning pancakes!
sunday morning pancakes!

pancake + breakfast recipes sweet recipes

lick the screen: homemade pancakes with blueberry maple syrup

the unveiling of the pancake Why on earth would you ever buy BISQUICK? Talk to me about this, people. Make me understand why you would fix sweet, delicious pancakes out of a TUB or a mold-gathering BOX when you can fix a mix in two minutes, flat. But I know what you’re thinking: who has the time to fix such a breakfast when oatmeal or a cereal bar is a realistic option. Believe me when i say this breakfast is a cinch to make, and it’s even better when you make the batter the night before! Dust off the forks and get ready pant, kids!

Pancake Recipe from Nigella Lawson’s Nigella Express: 130 Recipes for Good Food Fast (makes 4-6 medium cakes) – I should note that I halved the recipe for the mix, as I’m fixing this lazy day breakfast for a table of one. Double the ingredients if you’ve got a miniature army to feed.

Ingredients for the Mix
2 cups all-purpose flour*
1.5 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt*
1 tablespoon + 1 teaspoon sugar*

Note: You will have a cup left over of the mix. Either store it for another day or use this recipe for two people.

Ingredients for the Batter
1 cup of the Mix
1 large egg
1 tablespoon butter, melted and cooled
1 cup milk*
butter for frying

Ingredients for Blueberry syrup
1/2 cup GOOD maple syrup
1 1/2 cup fresh blueberries

Directions: First assemble your mix. After you’ve measured out a cup of mix, in a large bowl start to stir in your wet ingredients. You may also blitz the lot in a stand mixer/food processor. I recommend letting the batter stand for at least a 1/2 hour, preferably overnight. I ladle out small portions of the cakes onto a buttered, non-stick skillet. When you start to see both the edges and the center bubble (about 1-2 minutes), the cakes are ready for flipping.

While the cakes are cookin’ (I’ve been DYING to say this, can’t you tell?!), in a medium saucepan on med/high heat, cook the blueberries and syrup until they thicken to a compote consistency. I tend to like my fruit syrups chunkier, so I actually use markedly less syrup than what the recipe calls. However, this is purely a taste game, and alter the consistency to your liking.

*I use cane sugar, unbleached flour, sea salt, and 2% milk

easy breezy recipe
demolished!

pancake + breakfast recipes sweet recipes