I’m on, like, hour 70-something of non-stop smiling and pure cheerfulness! It’s pretty cool.
Thursday was a grrrrrreat day. My favorite class started off my day, and everything went uphill from there! I registered for an online summer class through Cal Poly, got a pretty good chunk of homework done, took an awesome yoga class, and ate some delicious farmer’s market food.
Friday – even better. I WENT FOR A RUN for the first time in like two months AND MY KNEES DIDN’T EVEN HURT. It was spectacular.
Then, I made these pancakes. And holy shnikes they’re fantabulous. We’ll come back to them in a minute.
Before I went to work, I finished up my Mother’s Day gift for this lovely woman!
I felt so crafty – I decorated a big ol’ mason jar with cute ribbon and antique-looking flowers, painted some clothespins her favorite colors, and found handmade lavender soap. Best daughter. Me.
Work was a blast – as always. No, seriously, I love my job. People are always smiling, always helpful, and always happy to see each other. The line was out the door at one point, which can get a little hectic, but its better to be busy and make customers happy than to have no customers to make happy!
4:00 hit, and my mama came! We sat in a coffee shop, drank kombucha, talked about whatever, and then went shopping. Of course, dinner followed, which was at Big Sky Café. Deeeeeeeeelicious restaurant in downtown SLO – if you’re ever here in town, go there and pray they’re serving their sweet potato and corn soup.
If I continued on about how cool these past few days have randomly been, you’d probably stop reading here because you just don’t have the time to keep reading. And hey, I get it.
So, back to those pancakes (most important part about this post). They’re by far the best pancakes I’ve made. And that could be because of the warm, gooey chocolate chips, or the thick, creamy peanut butter, or maybe just the pancakes themselves – being all buckwheat-y and healthy and what not.
I’ll let you figure that out for yourself.
Happy Mother’s Day to all you remarkable women out there! Tell someone to make these pancakes for you!
Makes 1 serving
¼ cup bob’s red mill buckwheat pancake mix
1/3 cup brown rice krisps
1 tbsp. coconut flour
½ tsp. xanthan gum
½ cup almond milk*
Add ins: chocolate chips, banana, nuts, fruit, etc.
Coconut oil, for greasing
1 tbsp. flax seeds, optional
1. In a medium-size bowl, combine the dry ingredients. Pour in the almond milk and whisk until combined. Add more as needed.
2. Heat a large non-stick skillet over medium heat and grease with coconut oil. Throw in your choice of add-ins to the batter and let rest for a few minutes.
3. Scoop spoonfuls of the batter onto the skillet and cook completely to your desire on both sides.
4. Serve with maple syrup, peanut butter, nut butter, coconut, whatever you like!