One thing I’ve learnt in the past year is the importance of self-care.
Many of us forget to truly take care of ourselves – whether that be getting enough sleep, enjoying some down time, or eating our favourite treats; these days spending too much time and effort on yourself is seen as selfish. And that’s such a shame, especially considering mental illness is more prevalent than ever before.
I personally really need to focus on self-care. Recovering from an eating disorder and learning how to live with anxiety, there is nothing more grounding and calming than spending some time on myself. I like to do a face mask then put some lovely make-up on so I truly feel gorgeous, then I love to bake a beautiful cake then enjoy a piece with a cup of tea for afternoon tea, before finally enjoying nap in the warm afternoon sun. For me there is nothing better and more energising.
It can be such an important factor in your mental health, whether you battle any illnesses or not, and I wish more people would embrace self-care and self-love.
My oldest and beloved friend Charlie (of Something Good Girls) came out to the farm for a sleepover, and we indulged in some fab self-care.
We started the evening by making some delicious pasta for dinner, before settling on the couch to do some work and watch the Bachelorette (because bad tv is so good). What would a sleepover be without a movie and a plate full of chocolate? My Best Friend’s Wedding accompanied by an assortment of Loving Earth Chocolate, Naked Foods’ Dark Chocolate Macadamias, and some Arnotts Chocolate Ripple Biscuits for good measure was our evening, snuggled up under a blanket. Bliss.
Of course we weren’t going to stop there, and that’s where the pancakes come in.
Pancakes are probably the king of breakfast foods, a cake you can eat for breakfast with zero judgement?! Yes please. We made ours with three different types of Loving Earth Chocolate for that melty chocolatey goodness, and topped them off with a generous helping of warm mixed berry compote and lashings of maple syrup.
Fluffy, light, and absolutely delicious – a perfect start to a wonderful day!
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Makes 8 Pancakes
For the Pancakes:
– 2 Cups Plain Flour
– 1/2 Cup Coconut Sugar
– 2 Teaspoons Baking Powder
– 1/2 Teaspoon Baking Soda
– 4 Teaspoons Ground Flaxseed
– 1/2 Teaspoon Vanilla Powder
– 1 – 1/2 Cup Soy Milk*
– 1/2 Cup Coconut Oil, Melted + 2 Tablespoons for frying
– 1/2 Cup Chocolate, Roughly Chopped
For the Berry Compote:
– 1 1/2 Cups Mixed Berries (fresh or frozen)
– 2 Tablespoons Rice Malt Syrup
– Zest of 1 Lemon
– Juice of 1/2 Lemon
– 1/2 Cup Water
- For the Pancakes: In a large mixing bowl, combine all dry ingredients with a whisk and mix until light and airy.
- Add in melted coconut oil, and then add your soy milk – half a cup at a time! Pancake batter is never 100% the same each time, so slowly add your milk until you reach a runny cake batter consistency. It should be a little runnier than a traditional cake batter! But don’t over-mix.
- For the Berry Compote: In a small saucepan, combine all compote ingredients and bring to the boil. As soon as it begins to boil, reduce to a simmer and still well to combine all ingredients. Leave to simmer whilst you make your pancakes.
- In a large skillet, add 1/2 Tablespoon of coconut oil, and bring the heat up until the oil sizzles if you drop a pea of batter into it. Turn the heat down to low.
- Using a ladle spoon your batter into the pan, getting it as round as possible! Leave the pancake to cook until tiny bubbles form on the top, then it’s ready to flip!
If you find it’s too dark underneath, turn the heat down. Too light? Turn it up a tad!
- Once flipped, leave it to cook for a further minute or so, or until the pancake puffs up full of air and browns on the other side. Turn out pancakes onto a plate lined with paper towel, and repeat until you have a delicious fluffy stack!
- When your pancakes are ready, turn off the berry compote and move it to a bowl if desired – or simply pour straight over the pancakes! The compote will keep well in an airtight container in the fridge for 3-4 days.
Enjoy these fresh from the pan smothered in the warm berries and drizzled with maple, or alternatively top them with your choice of goodies! Fresh lemon juice and sugar is always delicious, as is lashings of good ol’ maple syrup! Do what ever makes you happy!
*How much milk you need really depends on your batter! Eye it off, it should be runnier than a traditional cake mix but not watery! Add half a cup at a time until its a fabulous consistency.
Stay posted for Part 2 of our lovely sleepover, featuring a tangy Triple Lemon Bundt cake!