I am pretty sure most of you can agree with me that life is just a little too hectic and we could all use a slow-motion life “app” to calm things down a bit sometimes. But we all brave up the week’s crazy schedule hoping for a little reward on weekend in a form of relaxation. Right? This much needed quieter time is very important as it can “re-charge” our bodies and unload the brain from all the programing we need to do almost all the time.
I know that if I go long without giving myself a break it almost always means disaster. I can get moody, I don’t work well, I don’t sleep well, I can’t get my creative noodles to pull ideas together and the list goes on and on… It is crucial that we allow ourselves some free time, rest or even some self gratification such as a trip to the salon, a long talk with a girlfriend, a bubble bath or even to indulge with good foods. Speaking of which, this post is all about weekend foods!
Thank goodness for Sunday breakfast…
When you can get up in the morning (or afternoon) with no hurries and your eyes don’t have to check in with the clock. Your body is rested, your mind is quiet and your stomach growling. What comes in mind is a large plate of something absolutely delicious, warm, flavorful and nutritious.
Hooray for Pancakes!
Heaven knows how grateful I am for this dish and to be truthful, since you all know I grew up in Brazil (only because I talk about it in every other post), pancakes was not something I ate or knew of… Nice to “eat” you pancakes!
These whole grain , gluten free pancakes covered with a warm coat of maple syrup and softened blueberries are bursting in flavors not to mention how filling and nutritious… I am not one to skip meals and after this stack I did not need lunch.
Pancake recipes are pretty standard, even more so if you are buying pre-made and is just required to add water or milk. But there are some things you can do to not only add some flavor to it but also a whole lot of nutrition. In this case I substituted the white flour for organic whole grain brown rice flour and the white bleached sugar for organic coconut palm sugar. For this recipe I used almond milk but I have used coconut milk also and cow milk, whichever fits your needs. The oil is very important so don’t skip this step! My pancakes came out nice and fluffy and they were gone in a blink of an eye. By adding the blueberries and pouring the syrup on the the pancakes while still in a warm skillet, these pancakes looked and tasted better then at an Easter brunch in some fancy hotel restaurant. Here is the recipe index:
I hope this recipes helps you feel good, because eating healthy foods and balanced meals should make you feel good. As always your attention is much appreciated and if you have an extra minute share this recipe with your friends and family. Down below you can find me on these social media communities and I would love to see you there too!
Love + Hugs