Life is crazy. It feels like there’s a constant pull between yin and yang, good and bad, happy and sad. I can’t keep up with it. Right now things in my life are really good in some ways, and really not-so-good in others. I don’t know how to feel half the time. I’m trying to take every moment as it comes, reacting to the situation at hand rather than thinking about the past or future.
Well, that’s not entirely true. If there are positive things that might happen in the future, I try to think about them. For example, I’m going to Cape Cod with my parents for Labor Day Weekend. We go to Chatham every year, and I’m so excited to just spend some time relaxing by the sea. It’s also very nostalgic, as I’ve been going every year since I was in my mom’s stomach! So that’s something positive to look forward to.
I’m also trying to convince my mom and sister to take another trip to Disney World (!!!) for the Epcot Food & Wine Festival. Nobody else in my family really cares about food / wine other than me, but they LOVE Disney World. I really hope I can make this trip happen because we haven’t gone on a vacation (just us girls) since 2010. We all could use the break! And Disney world is such a magical place to be for my family – we have so many happy memories there with my grandparents from when they were still alive. I really hope we can go this year!
Today’s recipe – freekeh pancakes – is another one of my savory vegan breakfast creations. It’s similar to my socca recipe in that it uses chickpea flour, but this version is made with smoky and hearty freekeh, one of my favorite grains. Freekeh is similar in texture to, say, wheatberries or kamut, but has a unique smoky flavor due to the roasting of the grain. It tastes amazing in pancake form, especially served with avocado and hot sauce. (But doesn’t almost everything taste better with hot sauce?!) I hope you love it!
- 1¼ Cups Water
- ½ Cup Cracked Freekeh
- Drizzle Extra Virgin Olive Oil
- ½ Cup Chickpea Flour
- ½ Cup Water
- 1 Tbs Extra Virgin Olive Oil
- ½ Tsp Salt
- ½ Tsp Pepper
- 1 Tsp Paprika
- Start by cooking the freekeh. Add freekeh to the water (cold) on a pot. Bring freekeh + water to a boil, then let simmer for about 10-15 minutes. When freekeh is done, fluff with a fork and set aside to cool.
- While freekeh is cooling, make the chickpea batter. Combine all ingredients into a bowl a whisk together until well combined.
- Once chickpea batter is made, add freekeh into the bowl, and stir until well combined with the batter.
- Bring a sauté pan to medium low heat with a little olive oil. Add about ⅓ - ½ cup of the freekeh + chickpea batter and flatten into a pancake shape. Cook for about 3 minutes on each side, or until pancakes are solid.
- Repeat this step with the remaining batter, keeping in mind that as your pan gets hotter, you may need to cook your pancakes for less time.
- NOTE - pancakes will be very fragile while they're hot, so handle them with care.
- Once all your pancakes are done, serve with greens, avocado, and hot sauce (or any sauce you like).