Long time not a single word on my Slow Living Project and you may probably think that I quit it. Not at all and to tell the truth I often think on these ‘how-to-slow-down’ questions. For those who don’t know I started a project to find a possibility to slow down my life a bit and to find a way to bring more calm and piece to my being. You can read more about it here.
I’ve been reading lots of books on self-development lately and I’ve come to a conclusion that Slow Living isn’t a Kinfolk style picture but the inner state of piece and calm, when you feel comfortable with your being and protected, when you know where you are going and what is more important why you choose this way. If you ask yourself important questions you can find the answers and when you walk in right direction eventually you come to the right place.
In October my topic is Home. Autumn came so quickly and the days became so fierce — rainy, windy and cloudy — just a perfect homey weather when all you need is a blanket and some books to read with Sonya. So now I want to make my home more cosy and there are lots of points that I want to change. Unfortunately we are not going to make a repairment this year as we planned so I need to rather focus on details. Besides I’ve planned to create some space for myself for my work and crafts. I’ve got a whole board of inspiration on my Pinterest and I really anticipate to make my spacecorner just as I want it to be.
Probably I’ll share some before and after photos soon)
But let me say a couple of words about these pancakes. A recipe was so spontaneous and came up when I started making them. I just opened the fridge and took out all the ingredients. But when I tried them I immediately rashed to take a couple of shots and to write down the recipe not to forget as I really wanted to share it with you. We often lack something in healthy recipes. We either sacrifice sweetness or texture or softness… But this time pancakes turned out just perfect — soft, sweet and delicate.
GUILT FREE PANCAKES
- 1 cup coconut milk
- 1 medium banana, pureed
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup shredded coconut
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- coconut oil for frying
Combine milk, mashed banana, eggs and applesauce in a bowl. Mix well to combine.
In a separate bowl sift flour, baking powder, add coconut, salt and cinnamon. Stir to combine.
Add dry ingredients to the wet and mix.
Heat some coconut oil in a pancake frying pan and spoon the batter to fry. It takes just about 1 minute to fry on both sides.
Serve with either whipped coconut cream or maple syrup.