Just when it looked like spring had sprung on the west coast, we got hit with another blast of winter. It’s a bit of a novelty to see snow here, so when it happens, the world turns upside-down. The busses and train stop running, the grocery stores shelves grow bare, and that inner child can’t help but come out. With school cancelled and both of us home, the week has been full with late-night snowy strolls, cups of cocoa, and the inevitable snowball fight.
Staying it and being lazy while listening to records in our pj’s and eating pancakes is my idea of a perfect day to top off a joyous week. And these pancakes are THE laziest. Everything can be tossed into the blender for easy clean up and pouring, and thankfully for the buckwheat flour, you don’t have to worry about them getting over mixed.
WEEKEND LINKS + LOVES
- This week I’ve had the pleasure of meeting Mikaela, Steph, and Jennifer. All really incredible local women who just so happen all make amazing food. When you spend a lot of your time working in and around your home, it’s easy to become a bit of a recluse, but the food world is full of such supportive and warm people who are eager to share and connect.
- I recently lost it when I saw this post on Bon Appetit’s new site, Healthy-ish. In a nutshell, it sums up my entire granola, sprout, and bran filled childhood. Yes, we had all those 70’s books, and yes, there were major hits (Garbanzo Cheese Loaf) and losers (I’m looking at you Tofu Surprise). One thing I haven’t tried, but must, is the miso-cashew-nooch soup base! Yes please.
- After a long couple of months, season four of my most beloved show this year (next to Bo Jack, obviously) is on Netflix. Try not to binge watch the entire season all in a weekend like yours truly.
- The charming Elenore shared her recipe for #THEryesourdoughbread, which is by far one of the easiest sourdoughs I’ve made to date. And while I would have loved to shared a picture of it, we devoured it like the bread hungry monsters we are. 10/10 will make again.
- I’ve had some unnecessary feelings about keeping up with social media this week and all the issues it inherently brings up in oneself. Then one night while I was cooking supper, I tuned into NPR to hear a TED talk mid lecture. The woman speaking explained how the internet eats up our time and removes us from real moments, the moments that won’t be archived online for us to return to. What really struck a chord with me was when she described love as inherently connected to attention (our time), and how “the digital world cannibalizes time and in doing so it threatens the completeness of ourselves” and the flow of love. Worth a listen, for sure.
- Taking about loosing time online, I have this bad habit of watching strange cookie decorating videos when I can’t sleep. This one has been my favouirte this week (turn your sound off though, the music choice is rather poor).
- Finally, Kimberly arranged this amazing group of bloggers to share a recipe near and dear to their hearts in the series #immigrantfoodstories. Some wonderful stories, and incredible dishes to match. // FixFeastFlair // Nourished Kitchen // Kale and Caramel // Ful-Filled // Floating Kitchen // Brooklyn Supper // Taste Love and Nourish // Farmette // Foolproof Living // The Year in Food // Eat this Poem // Honestly Yum // My Darling Lemon Thyme //
BLENDER BANANA BUCKWHEAT PANCAKES
Serves 2, plus some more for snacks. Print Recipe Here
1 Cup Milk of Choice (I used Almond)
1/2 tsp. Vanilla
1 Tbsp. Oil
1 Cup Buckwheat Flour
1 tsp. Baking Powder
Pinch Sea Salt
- Firstly, heat a skillet on low heat to warm up (if you’re not using cast iron, heat it to medium). Puree the banana, oil, milk, and vanilla in a blender until smooth.
- Either add the flour, salt, and baking powder to the blender and mix on low until combined, or pour the liquid into a bowl with the flour and mix until smooth.
- Once the skillet is warm, add a splash of oil and two Tbsp. of batter (spreading out with the back of a spoon if needed). Flip the pancake once bubbles begin to appear on the top and it begins to lose its shine.
- Serve with syrup, yogurt, fruit, and nuts.