If you haven’t caught on yet, autumn brings on that primal mammalian instinct in me, hibernation. With said hibernation comes the overwhelming desire to eat enough food to last me through the winter….each day.
Unfortunately I do not have the metabolism of a svelt young Aphrodite. Quite the contrary, I lean consistently more towards a curvaceous Boticelli babe than a lean Kate Moss. What to do? Hack your comfort foods.
I firmly lean towards the real food movement with a smattering of “eat whatever in moderation”. What does this mean? Don’t give up your favorite foods, choose to make them as nutrient dense as your palette will allow but moderate the fats yo. Then take a passegiata.
I have taken a pancake recipe from one of my blogging faves, the lovely and whimsical Joy the Baker, and real-fooded it up with a few simple hacks. These pancakes get a boost fiber from the white wheat flour, a smattering of vitamins from using grass-fed dairy as well as an omega-3 and protein punch from the chia seeds.
These are perfect for a lazy Saturday, or, if you freeze and unthaw the batter (fluffy pancake tip!) overnight, an easy Sunday morning. Perhaps these lemon chia pancakes are best on Saturday if you are like me and rushing to mass on a Sunday morning rather than lounging “Easy” on a Sunday morning (Musical interlude).
Lemon Chia Pancakes
Adapted from a recipe by Joy the Baker
- 2 Tbsp Organic Cane Sugar (still worth the splurge in small amounts)
- 3 Tbsp organic lemon zest (go organic or wash off all those pesticides & wax)
- 2 cups Flour, Whole Wheat White
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Sea Salt
- 2 cups raw whole milk minus 1 Tbsp (for the extra lemon juice)
- 2 large pastured eggs
- 1 Tbsp vanilla extract
- 3 Tbsp lemon juice
- 3 Tbsp grass-fed butter
- 2 Tbsp Chia Seeds
- coconut oil, maple syrup for frying/making decadent