(with Maple Fried Bananas) & 2018 intentions

I’m back, with some pancakes that taste healthy af, but are deliciously sweet with their toppings. 
(vegan, refined sugar free, gluten free)

So it’s been a little while! I took a bit of a break to really reflect on the last year and set some goals & intentions for the upcoming year. There are a few things I want to actively change and work on, to better my future. Amongst these photos of my yummy pancakes, I will talk about my 2018 intentions, to give myself some credibility.

It’s a new year! And I have a few things planned for little bun in the near future. So stay tuned for more recipes, photos and video? (hehe!) pancakes52018

Intention number one: focussing on my mental health. My number one goal here is to figure out how to work on problems I’ve been struggling with for years.
Intention number two :
introducing a meditation practice. I want to learn to slow down and relax. At the end of 2017, I started a yoga practice, it was something that really started helping. So I want to commit to daily practices of both meditation and yoga.
Intention number three : 
clean eating. I want to focus this year on a plant based diet, and incorporate full days of vegan eating, a few times a week. And of course to work on a healthier relationship with food.
Intention number four : working on little bun. This website and the work I put into it really means a lot to me. Learning new recipes and experimenting in the kitchen is something I love doing. It’s a big learning experience for me. I have no formal eduction in the kitchen or with editing photographs, etc…
Intention number five : having overall balance. Balancing important aspects in life; work, health, friendships & time to myself.

1c. buckwheat flour
1tsp. baking powder
1tsp. baking soda
1/2tsp. pink salt
1 flax egg*
1 1/4c almond milk
1tsp apple cider vinegar
1tbsp. maple syrop
1tsp. vanilla extract
2tbsp. coconut oil (for frying)
1 or 2 bananas
2 tbsp maple syrup
* 1tbsp of ground flax seeds & 3tbsp water, stir & let stand for a few minutes (2-5 minutes)

(makes 10-12 pancakes)
Make your flax egg and put it to the side as you get everything else ready. For the maple fried bananas; slice your bananas, heat up a frying pan on medium heat, with 1tbsp of coconut oil, add 2tbsp maple syrup to the pan. Fry your bananas, 3-5 minutes on each side. When they’re fried to your liking, put them in a bowl and set them aside.
For your pancakes, measure out your almond milk, and add the vinegar, set aside. Then measure out all your dry ingredients and mix together in a mixing bowl. Add almond milk, vanilla, maple syrup and flax egg. Mix all together, but don’t over mix. On medium heat, warm up your frying pan with the rest of the coconut oil. With a 1/3 cup pour your pancake batter in circular shapes onto the pan. Wait until small bubbles start forming, and then flip them over, and cook until they’re done (2-5 minutes). Top with maple syrup fried bananas and enjoy!


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