I can't believe it's a new year already.
So much has happened to me over the past year, as I'm sure happened to you, but I won't lie, I'm glad to see the backside of 2015. It was a year of frustration, disappointment and stagnation for me. I realized I spent too much time focused on what was wrong instead of what is right in my life.
I'm sure we all can relate. So instead of a long list of resolutions I won't keep, the one thing I want to focus on this year is loving myself unconditionally, being positive and appreciating what I have. It seems cheesy and cliche, but I want to zone in on the moment, the small things in life, live in the now instead of lamenting past mistakes or longing for something that may or may not happen in the future.
One of the little things I love is a lazy breakfast eaten on the couch in front of Netflix. Don't judge! I decided to whip up some blackberry pancakes earlier today, drizzled with organic maple syrup that I ate while watching Mr and Mrs Smith. Nothing better than vintage Jolie and Pitt on a lazy day off.
These pancakes came out so light and fluffy thanks to the baking powder and have lots of fiber due to the whole wheat flour. I added organic blackberries, but I'm sure they would be great with some other berry or chocolate.
Let me know what you think of the recipe and what your goal/resolutions are for 2016.
Easy vegan pancakes
1 1/4 cups whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
pinch of salt
1 cup water
1/4 cup non-dairy milk
1 tablespoon coconut oil
1/4 cup frozen berries (optional)
oil/vegan butter for pan
Sift all dry ingredients into a bowl. Mix water, milk and oil in a separate small bowl. Create a well in dry mixture and slowly add liquid mixture, stirring carefully. Add frozen berries if using.
Fry pancakes in greased skillet on medium heat. Flip cakes when they start to bubble and edges get brown, about two-three minutes each side.
Enjoy topped with additional fruit and organic maple syrup!
(adapted from allrecipes.com)