I’m literally tying this during a time block I set aside to get some blog work done. I’m super busy (a little stressed but nothing i can’t handle) and trying to find time for everything. The studio is well underway and getting closer and closer to opening (super excited but also low key terrified, if I’m being honest), I’m finishing up another course, I’ve been organizing the house to get ready for some more renos (I know…we are sick ppl, obviously) and carving out time to prepare nourishing meals, get to the gym and get enough sleep. HALP MI.
Ok. Here is a super easy + delicious recipe I promised to post on Tuesday but it’s Thursday…
- 2 cups gluten-free rolled oats
- 1 1/2 cups cashew milk (or another unsweetened plant-based milk)
- 1 large ripe banana
- juice from 1/2 small lemon
- 3 pitted medjool dates
- 1.5 tbsp ground flax
- 1 tsp baking powder
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp sea salt
for the apple topping:
- 2 chopped gala apples
- 2 tsp apple pie spice
- juice from 1/2 lemon
First, prep your apples, add apples lemon juice and apple pie spice to a small skillet and toss until apple is well coated with mixture. Sauté until the apples are soft. Set aside.
Throw all pancake ingredients in a blender. Blend on high until smooth. You want your batter to be a little runny. If the batter is too thick, simply add a little more cashew milk, 1 tbsp at a time.
Heat a frying pan on low and scoop 1/4-1/3 of the batter on to skillet. Flip once the batter begins to bubble. Serve pancakes topped with the apple mixture and maple syrup. All the fall vibes! Pair this dish with a pumpkin spice latte, some leggings and uggs and you’re about as basic as it gets. LOL