I nearly ran out of gas this morning. The orange light glared at me from the dashboard with its menacing, ominous glow. There’s a gas station just a couple blocks from my house, but I’d left my purse at a friend’s home, and there wasn’t enough fuel in my car to retrieve it. So, I ransacked my bedroom looking for cash, but apparently I’d already spent my “in case of emergency” stash. Then, I overcooked my eggs and tripped on the dog’s food.
Although there are myriad causes for feeling out-of-sorts, it can be valuable to ask yourself: “Am I stressed?” Often when I feel like the world is imploding around me and nothing seems to be going right, the root cause is stress. Once I acknowledge that my life doesn’t actually suck; I’m just feeling overwhelmed, I can find a way to change my state. It might feel unproductive to take time away from your busy day, but when I’m in a good mood and feeling relaxed, I’m both more joyful and more productive. Spending time outdoors seems to help me the most, but I’ve also found that exercising, cleaning the house, or meeting a friend for a meal can get me out of my head. In many ways, it’s like hitting the “restart” button on the computer.
To change my state today, after eventually getting gas, I left my to-do list sitting on my desk and headed to a local organic u-pick apple farm. When I returned home, I created this recipe. I was so “in the flow” that the ingredients and quantities seemed to magically reveal themselves. For instance, although most pancake recipes call for only one egg, somehow intuitively I seemed to know this recipe would need three. I didn’t even need to tweak the recipe or do multiple test batches; these came out perfectly the first time!
“In the Flow” Apple Pancakes (Gluten- and Dairy-Free)
Makes eight 4-inch pancakes
1 cup canned coconut milk
2 tsp. lemon juice
1 cup brown rice flour
½ tsp. baking powder
¼ tsp. sea salt
½ tsp. cinnamon
2 Tbsp. coconut sugar (or brown sugar)
1 firmly packed cup of grated apple (from 1 apple, peeled and cored)
coconut oil for cooking the pancakes
Using a liquid measuring cup, measure the coconut milk. Add the lemon juice and stir. Set aside.
In a medium bowl, combine the brown rice flour, baking powder, coconut sugar, sea salt, and cinnamon.
Peel and core the apple. Grate the apple using a box grater or food processor fitted with a grating disc. Add the apple to the flour mixture, and stir to combine.
Whisk the eggs into the coconut milk. Combine coconut milk and egg mixture into the dry ingredients.
Melt a bit of coconut oil in a medium-hot pan or griddle. Using a ladle or small cup, pour enough batter onto the griddle to make a four inch pancake. Cook until the bottom is golden brown and the top is covered in bubbles, flip and cook for a few minutes more on the other side. Repeat. Enjoy with maple syrup.
The Mystic Cookbook: The Secret Alchemy of Food