1 strawberry, 2 strawberries…mm… Maybe 3 strawberries?
Humming under my breath, I began the task of meticulously slicing the delicate strawberries. The knife revealed the pale soft flesh that diffused into the rich red color on the edges – perfectly sweet and ripe. It reminded me of all the reasons why I love summer. I love farmer’s markets. I love the heat. I love the beautiful harvest that comes from the rich soil of this earth. And most of all, I love all the fresh berries – the reds, blues, pinks-that are lined up in boxes along the aisles of the stores.
The morning was rather quiet. It was Sunday and everyone was still sound asleep. I had barely gotten ready, I put on some light harem pants and an oversized shirt; my hair put up, glasses on – I felt more relaxed in my little niche. Weekends were always rather slow, but somehow I was looking forward to the free unplanned hours ahead.
As I grabbed the spatula to mix the pancake batter, I started to wonder why exactly I never seemed to have the time to contemplate and enjoy the simple moments like this.
Every moment, every thought was rushed. I seem to find myself running here and there and everywhere – so fast that I never quite get to simply enjoy what I was doing in the present moment. Somehow, my mind is always running 100 miles per hour. I’m constantly planning what to do next, when to do it, how to do it…..The rhythmic motion of mixing, stirring, folding carried me into deep thought.
I was so drowned in my thoughts that I didn’t notice Zoe and Raena walking right into the kitchen at that moment.
“What are you making?” – Raena asked.
My train of thought got cut off, but seeing them all dressed in their pajamas, I smiled. Raena eagerly leaned over, her face filled with anticipation for breakfast. I just shook my head and silently chuckled at her childish impatience. Raena sat on the counter watching me mix and fold as Zoe came over to start heating up the pan. I carefully measured the batter, so Zoe could fry them. All the while, Raena stood beside us watching…and just waiting and waiting to eat. We spent the next 10 minutes putting our attention on the pancakes, flipping them, watching over each one so none of them gets burned.
Food always bring us together. And this morning we did just that.
Just today, just this one day, I was determined to try my very best to cherish and live in every second and moment. I piled up the mini pancakes high up on the porcelain plate and handed it to Raena.
I stepped back and watched as Raena, ever so seriously, arranged the beautiful array of fruits on top.
Her artistic talent was rather incredible. I continued to notice and watch Zoe lean over furiously taking shots. I couldn’t help but smile as I saw the different talents each sister was given, it was a tender mercy just to see how much talent we are all given by God.
We are all unique and special in our own ways. But no matter how different we are in the way we think, or do things we were all still sisters. And we loved spending time with each other.
Moments are precious. There is no turning back of the hands of the clock. We can’t ever get back the time we lose, but we can choose to make each minute of it count.
I pray that as I document and blog that I never forget times like these. Beautiful moments are gifts and soon they become past memories. I would not want to ever want to forget them.
- ¼ cup Coconut Flour
- ¼ tsp Baking Soda
- 2 tbsp PB Powder (Reconstituted with water or any nut butter of choice)
- 2 Eggs, slightly beaten
- ½ Medium Banana, mashed
- ¼ cup Unsweetened Almond Milk
- ½ tbsp Pure Maple Syrup
- In a bowl stir together the coconut flour and baking soda.
- In a separate bowl, mix bananas, eggs, milk, maple syrup and peanut butter.
- Combine the dry and wet ingredients together.
- Heat a non-stick pan over medium heat (make sure its not too hot).
- Add in 3 tbsp of the batter (don't add any more!).
- When you see bubbles and the edges are firm, flip! Cook the other side for 2 minutes.
- Remove, wipe down pan, and repeat the process!
Coconut flour burns very easily. If you are finding that the pancakes are cooking too quickly then your heat is too high. These pancakes are VERY delicate, so be very careful when flipping. You should expect the first couple to be your "trial pancakes".
How to Serve:
Serve your coconut flour pancakes with syrup, your favorite fruit. If you're looking for a decadent dessert, you can even sprinkle on cocoa nibs, toasted nuts, coconut flakes and a dollop of coconut whipped cream. For something fresh and breakfast like, good options include coconut yoghurt, granola and dried fruit.
Nut Butter: You can substitute any nut butter you like. Seed butter is also a good substitute like sesame seed butter works too
Sweetener Substitute: Agave Nectar, Honey, Date Syrup, Coconut Nectar are also good substitutes, but you may need to adjust the sweetness according to your liking.
(This post is featured on Allergy Free Thursday, Gluten Free Fridays, Weekend Potluck, Fiesta Friday)
Oh this sounds so lovely. Would love to have this for a luxury Sunday brunch!
Thanks Petra!!! I hope you get to try this! It is definitely a special breakfast option 🙂