there are 30+ items on my to-do list for this weekend, yet i find
myself laying in bed writing a blog post about pancakes i made
several months ago. this makes no sense for several reasons.
a) i thought my blog [along with many others] had died
b) in the last ~year i haven’t had a free moment to sit in front of
my computer and type anything other than hand-crafted emails
c) i have a billion other things to get done today and probably
shouldn’t be exerting energy into formatting photos to properly fit
my blogger template
d) i should be using this rare downtime to prep for a photo shoot i
have in nolita later this afternoon
but alas, here i am reflecting on my life over a short stack that i
didn’t have the time or energy to post about until this very moment
where the temperature in my new williamsburg house is perfectly
crisp, where i have about 20 minutes to unwind until my jam-packed
day starts, where my boyfriend is still sleeping making me nervous
that we’ll miss our small window to grab brunch, and where i feel
the need to be overtly expressive on some form of social media.
blogging is like a visually beautiful diary combined with a weird,
generation-y form of therapy except that everyone can read it and
doing it again, after a while of forgetting about it, i think i need
it. it keeps me grounded and slows me down for a bit. just like the
slow drizzle of that maple syrup on those gluten free, vegan
pancakes i created above. recipe below. you should really try to
make them yourself. have a great sunday ya’ll.
-1 cup buckwheat flour (I used Bob’s Red Mill
Organic Buckwheat Flour)
-1 cup Oat Flour (Can use Bob’s or grind up
Quick Cook oats in a food processor)
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1 Cup Unsweetened Almond Milk
-2 Tablespoons organic maple syrup
-2 teaspoons vanilla extract
-1 tablespoon canola oil
-2 overripe bananas (mashed)
Mix dry ingredients. In a separate bowl, mix wet ingredients.
Combine wet and dry with a spatula until just combined. Cook like
you would normal pancakes. Once cooked, smother with Justin’s peanut
butter cups and maple syrup. Sprinkled with powdered sugar.