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

there’s no privacy policy whatsoever. and now that i’m actually

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.



​Dry Ingredients:

-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

Wet Ingredients:

-1 Cup Unsweetened Almond Milk

-2 Tablespoons organic maple syrup

-2 teaspoons vanilla extract

-1 tablespoon canola oil

-2 overripe bananas (mashed)


-mini Justin’s Peanut Butter Cups (dark and milk chocolate)


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.

Leave a Reply

Your email address will not be published. Required fields are marked *