O! It's a stack! Or, Gluten Free Peach-Raspberry Pancakes

Also, adventure.

I woke with a healthy appetite, and an even healthier disinterest in food, and its myriad possible details. (When one has celiac, food details can become unhealthily large. The trick, mates, is having a life and identity much larger than the detail or the disease.) I didn't want to make breakfast. I wanted to make tracks.

But you can't make tracks without breakfast!

Bloody practical voice.

So since I had a large bowl of shredded zucchini in the fridge, and weekends in the US encourage pancakes...and since I had no gluten free flour in the apartment, but two tubs of protein powder to try and many eggs, I made pancakes.


Gluten Free Squash Pancakes
with Chia Chocolate SunButter Syrup & Raspberries and Peaches

I made too many, and it took long. But I made them again three or four times that week to see how they came out, and they filled a plate each time.

I still think they take too long. If the North Shore, and a hike on the beach, are in the future of the day, who cares what's on the plate!  Yet that's not strictly true. I do care. It has to be gluten-free, and once I sit down, I enjoy it -- but in recovery from this autoimmune nonsense (and the anxiety that came with it) -- it's a good sign to be healthily impatient with mucking around with the wither-to's and wherefore's what-have-you's.

Anyhow, when all was said and done, the pancakes flopped off the pan silver-dollar-sized and fluffy, with a hint of cocoa to them, and the syrup made a brilliant sweet & seedy contrast. Something about sunflower seeds is just slightly savory, and sets off the chocolate and chia and fruit.

But then I went on a hike.

Have you seen the North Shore? Green as green in early September, with pears on neighborhood trees, and sailboats on the Atlantic. Less blue than the sky, waves wicked small -- the ocean looks like amethyst and slate under high clouds, and the breeze is sharp with salt.

Beverly has a beautiful park -- I can't recall the name -- but you'll find it if you trek up the shore and follow the signs to a wedding. (Always a wedding in that garden, my friend told me -- apparently true. We met a fellow in a flamingo-printed tux heading the same way as we were, who stopped at the garden amongst more traditionally clad wedding-goers.)

If you've travelled or walked much, you may have found painted stones plugged into corners of the herb, or under a bush across the world. They've made a stop in Beantown and the surrounding area. We also found this little bloke (who was very appropriate):


It is okay to go bananas, bananas for life. In fact, we could every day.

I could.

The funny thing is, I never would have thought I could back before I was diagnosed. Strike that, no -- not even years after I was diagnosed. Celiac disease was deranging pre-diagnosis. But post-diagnosis, it continued to wind up my mind -- and it's true: I must think more about food than someone else.

But I eat gluten-free so that I can have a life, and I get to let go where I can, and get lost in a day.

Going bananas -- bananas are, also, gluten-free. Going "them" necessarily is celiac-safe.

Flippancy aside, we walked up and down the coast. Something-or-Other park, right off the main drag, is also a beach. I tossed my shoes off to splash in the water.

As we trailed, tired and happy, back up towards downtown where we'd parked, I sighed. "O what a stack of memories," I said.

"O what a stack of NOW," replied my friend. "Not memories yet, we're still here!"

And that hit home. I'm still here. I realized I had tears in my eyes. Perhaps the one thing I never thought I'd be able to be, as I identified with, and worried at, and sunk under this disease -- here.


I shall end there. Following, you can find the pancake recipe:


GLUTEN FREE SQUASH PANCAKES
[ with Chia SunButter Syrup & Fruit ]
[ serves 1 if you're me - makes 25 min. small cakes ]

:: ingredients ::

3 large tbsp vegan GF protein powder (testing Now Foods Chocolate Pea
Protein & Garden of Life Sport Protein -- used half of both)
1 1/4 cups shredded summer squash + 2 tbsp baked spaghetti squash
1/4 cup of water (+ more to adjust if needed)
1 tbsp coconut milk
2 large organic eggs
2 tbsp coconut oil (+ more if needed for the skillet)

{syrup}

1 heaping tbsp Organic SunButter
2 tbsp chia seeds, soaked in 2x the water
1/2 tbsp raw honey
2 heaping tbsp organic cocoa powder (used NuNaturals--it's stellar)
1/4 coconut milk


:: directions ::

Add water to squash in a medium mixing bowl. Add the rest in whatever order, and beat well with a spoon until altogether combined.
Heat a nonstick skillet or pan to high, and then turn down to mid-high heat.
Dollop pancake batter on in silver dollar-sized rounds, and cook until batter begins to look opaque,
and bubbles appear.
Flip. Repeat.
For the syrup, combine SunButter & chia, and stir until you have a fully mixed paste or pudding. Add coconut milk and cocoa powder, plus honey, and stir until fully
combined. Add water or milk to adjust consistency.

Serve with sliced peaches & fresh raspberries.



Tumbling Free,


CJ





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