The past few months will go down as a memorable time of life for me. I made the switch to working full-time after being a stay-at-home mom for the past five years. It’s been a huge transition with a lot of ups and downs. I’ve dealt with a lot of anxiety I never realized I had when it comes to parenting. I think I’ve always been an anxious parent but never really had to face it because I had so much control over my kids’ lives. This transition to them being in the care of someone else during the day really revealed some things about me and my unhealthy desire for control. I am grateful for this season for many reasons, but, most of all, because I have, at least started, to address this anxiety and need for control. I’m glad it didn’t take until my kids were teenagers for me to realize what was going on in my mind. My faith has grown in incredible ways as I’ve learned to give up control, or what I thought were things I controlled.
That’s a really brief summary of a few months filled with a lot of ups and downs. We’re getting into a good, new rhythm now but I’m definitely behind on posting recipes! I have my scraps of paper all around the house, as usual, but I keep falling asleep before sitting down to actually write anything! :)
I’ve been playing around with grapefruit a lot lately. It’s in season, so why not? I’ve enjoyed adding it to different baked goods with some fun spices. Cardamom is a great companion to citrus! If you use kefir in the recipe, some of the probiotics will die in the heating, but the kefir still has a lot of good nutrients. I’ve been using it rather than yogurt, but a yogurt that isn’t too thick is fine if that’s what you have on hand. Make the pancakes on the small side, since grain free pancakes tend to be delicate when flipping. Once they are flipped, though, they hold together perfectly. Enjoy!
Grapefruit Cardamom Pancakes
Serves 4, 20 min
juice of 1 grapefruit
1 c plain yogurt or kefir
1/4 c melted coconut oil
1 T honey
1 T chia seeds
1/4 t cardamom
1/8 t nutmeg
1/4 t cinnamon
pinch salt, optional
1/4 c coconut flour
1 3/4 c almond flour
Desired oil for greasing pan
- Squeeze grapefruit juice into medium bowl. Pull out any seeds that fall in.
- Add the yogurt (not greek) or kefir and coconut oil and whisk together.
- Add the eggs and whisk together.
- Add the honey, chia seeds, and spices and stir well to combine.
- Add coconut flour and almond flour and stir until fully combined.
- Heat desired oil in nonstick skillet. Scoop small pancakes into skillet and cook for several minutes on one side before flipping. Make the pancakes small so they are easier to flip.
- Serve with real maple syrup.