This Is 40. Eat Something Amazing For Breakfast.
In our youth, we might have idealized a certain way of looking or a body type. Back in the 90's thin was in and Kate Moss and Cindy Crawford were the ideal hot bods. We might have gone on diets, pushed our bodies to the brink with exercise, and assaulted our mind to live up to an unachievable ideal. Whatever we did; we aspired to look like the people in the magazines, on television and at the beach.
Well, trying to live up to an ideal is a whole hell of a lot of work. As we become 40, we realize there is so much more joy in just having a plate of pancakes.
After all, why shouldn't we have something amazing for breakfast? We are 40! Well, the bad news is most pancakes make our blood sugar drop a few hours after consumption. Throw in the butter and syrup required to make the fluffy clouds delightful and a pancake is going to make our bodies and minds feel pretty crummy throughout our day. In short, we need super fuel to keep our body, mind, and spirit going. We need an amazingly healthy breakfast.
The good news is a batch of nutty, sweet Spelt pancakes just walked through our kitchen door. They are a better-for-us option. This recipe contains no eggs or dairy and is full of whole grain goodness. Delightfully delicious with a marriage of sour and sweet rhubarb sauce, we are going to think eating breakfast at 40 is pretty fabulous in every way. Without further blabbering, introducing...
Spelt Rhubarb Pancakes
Makes approximately 12-4" pancakes
Rhubarb sauce (can be made a day ahead)
- 3 cups chopped rhubarb
- 1 cup frozen organic strawberries
- 3-5 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon corn starch
Step 1: In a small saucepan, combine the rhubarb, strawberries, honey and vanilla and place on medium heat for 10 min stirring frequently. Add the cornstarch and cook for 5-10 minutes or until thick.
- 1-1/2 cup spelt flour
- 2 tablespoons corn starch
- 2 tablespoons baking powder
- 1/4 teaspoon ground cinnamon
- 6 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 cup coconut milk from a box, not a can. The fat content is greater in the can and won't work.
- 4 tablespoons sunflower oil
Step 1: In a large bowl, combine the flour, cornstarch, baking powder, and cinnamon. Add the wet ingredients and whisk until smooth. Let the batter sit for 10 minutes.
Step 2: While the batter is sitting, heat a large non-stick pan or griddle on medium to high heat. To test if the pan is ready for the batter, place a few drops of water on the surface of the heated pan. If it sizzles, it's ready. Drop 4" circles of batter onto the skillet. Once bubbles form all over the top of the batter, flip the pancake and let cook for another 1-2 minutes or until golden brown.
Step 3: Pile up 2 pancakes to a plate. Add a few tablespoons of rhubarb sauce, and an amazing breakfast is ready no matter what age.
Any leftover pancakes can be frozen in an airtight container and rewarmed at a later date.
Until tomorrow 40-year-old Healthly Bods!