“Only the truth of who you are, if realised, will set you free.”
Deep eh? Man I gotta read ‘The Power of Now’, like now! I love it when a quote just sparks something in me, inspires, motivates, ignites and this is definitely one of those quotes for me. Discovering and accepting our true authentic selves, existing as we truly are, the good, the bad and the ugly, practicing self acceptance and lending the same sentiment to others. It’s authenticity that I value more than anything and it’s clear to see when someone is being their true and authentic self, these people are magnets as we’re always drawn to the real. I vow never to be afraid of being the truest realest me, embracing self discovery always, because let’s face it, who doesn’t want to be free?
Who we are when people aren’t looking, listening, simply observing ………… well that’s how we should allow ourselves to be all the time. It’s a journey at the end of the day so let’s have some pumpkin + coconut spiced pancakes along the way. See how I did that, eh?
I’m really rinsing the pumpkin thing at the mo and seeing as i’ve never had pumpkin pancakes there was very good reason to keep going with this pumpkin theme, I mean obsession. It’s hardly a crime is it?! Honestly, it’s fair to say I have a pumpkin preoccupation all year, not just halloween!
Well what about these then, a stacked pile of loveliness. So yum but unfortunately I didn’t make enough. Their moreishness (yes, in my world it is a word!) plus sharing with Russ proved hard to do…..soul destroying really.
These pumpkin spiced coconut pancakes are oat based, eggless and pumpkin packed so they’re great for dairy and gluten free diets or for anyone who is simply cutting back on these things. I used a little coconut oil for greasing, maple syrup for drizzling and nuts for dressing. A pretty good breakfast I’d say.
Pumpkin Spiced Coconut Pancakes
1 cup gluten free oat flour (make your own by processing oats to a fine flour)
1/3 cup desiccated coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup pumpkin puree
1 cup almond milk
1 flax egg (1 tablespoon flaxseeds combined with 3 tablespoons water)
pecans + maple syrup
coconut oil for frying
- Combine the dry ingredients in a mixing bowl. Whisk the pumpkin puree, milk + flax egg in a measuring jug.
- Add the wet ingredients to the dry + combine thoroughly to form a thick batter.
- Using a 1/3 cup, ladle the batter into the pan + cook well on both sides. Transfer to the oven to keep warm whilst cooking the remaining pancakes.
- Tower the pancakes on a plate, sprinkle with pecans + drizzle with maple syrup.