Hi dear friends!
Is it possible that February, in spite of being the shortest month of the year, always seems the longest to me?
A few days ago, I completed one year since I made the decision of changing my life. One year ago, I decided to quit my job as a post-doc researcher at the University of Texas at Austin, leave behind what was no longer making me happy and return to Portugal and try to find again something that would fulfill me and be in harmony with my conscience.
And because of that, the last few days have been being days of reflection. Did I make the right decision?
I have no idea how my life would have been if I hadn't made that decision one year ago. But I know how this last year was. Was it perfect? No, it will never be...
But of one thing I'm sure, this was a year of deep personal growth, a year of resilience, a year of peace for my mind and spirit, a year of tranquility, a year of feeling calm and cozy at my home, near my friends and my family.
And for that, there is no money or curriculum or prestigious job able to pay.
February always feels to me as a dark and disarming month. I cannot explain why I feel this way about this month. Maybe it is because I'm getting sick of the winter and missing badly the summer and its juicy and sweet fruits. Or maybe it is something on the atmosphere or in the start and planet alignment that makes me feel more introspective.
Whatever it is, it feels good to know that the dark month of February has been bringing me some lucidity and capacity for reflection and to make decisions. And also a big crave for pancakes...
After all, February is not that bad...
Oat Sweet Potato Cacao Pancakes
Preparation Time: 5 minutes
Cooking Time: 5 minutes per pancake
Difficulty Level: Easy
Cost: ~2,80 € (in Portugal)
Nutritional Information (per pancake): 100.5 Kcal, 3.3 g protein, 17.0 g carbs, 1.3 g fat
1 heaping cup of Organic Rolled Oats or Organic Old-fashion Gluten-Free Oats (~115 g)
1 + 1/2 cups Plant-based Milk (I used Oat Milk) (~375 ml)
2 small Sweet Potatoes (~320 g with peel, ~250 g peeled)
2 tbsp Organic Raw Pure Cacao Powder
2 tbsp Agave Nectar (or any other natural sweetener)
1 tsp Baking Powder
Seeds from 1/4 Vanilla Bean (optional)
1 pinch of Sea Salt (optional)
1 Plant-based Yogurt, preferably sugar-free (I used natural soy yogurt) (optional)
2 tbsp Just GRANOLA - Spirulina & Coconut
1. Peel and chop sweet potato and steam it until tender (about 10 minutes). Alternatively, boil iut in water, baked in the oven or cook it in the microwave.
2. Place oats into the food processor or coffee mill and process until you get a fine flour. Transfer to a big bowl.
3. Whisk in the baking powder. Reserve.
4. Pour about 1/2 cup of the plant-based milk into the food processor or blender and add in steamed sweet potato. Process until you get a smooth puree.
5. Add in the vanilla seeds, the cacao powder, the agave and a little bit more milk and pulse to combine. Transfer the mixture to the bowl containing the flour.
6. Add in the rest of the milk and mix well to combine into a creamy batter.
7. Heat a non-sticky pan over low heat. When hot, scoop two heaping tbsp of the batter and spread it into a circle using the back of your spoon. Let it cook for about 2-3 minutes and flip it with the help of a spatula. Cook the other side for about 2-3 minutes. Repeat the process with the rest of the batter.
8. To serve as in the photo, place one pancake on a dish and top it with kiwi slices and a scoop of plant-based yogurt. Top it with another pancake and repeat the process until you get a 4-pancake stack. Finish it with kiwi slices, plant-based yogurt and some Just GRANOLA - Spirulina & Coconut on top. Serve and enjoy!
I hope you like this recipe, Who is missing the Summer already? Comment below!