A note on self care + fancy oatmeal pumpkin pancakes.

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Anyone who knows me knows I've been talking about creating this space for years. But I've avoided it, because...well, putting yourself out there is a scary thing. It was easier to have this dream of mine neatly tucked away, a distant idea I might get to somewhere down the line.

But I'm here to say this is the best thing I've done for me in a long, long time. Life it too damn short not to do the things that bring you joy. And since I hit publish on this website 2 weeks ago, I'm so excited I can barely sleep. It's sparked a creative fire that I haven't felt in years. And the best part? It's not limited to the kitchen. It's seeped into the other corners of my life—I feel more motivated at work, happier in my relationships, and (perhaps this is the key) happier with myself.

And with that, today I'd like to tell you about my favorite everyday healthy pancakes. Made with ground oats, pumpkin puree, an egg, baking powder, salt and a splash of milk, these are warm, nourishing, and everything I live for on a cold winter morning.

I love these pancakes because they make me feel fancy on a Tuesday. I like to top them with a scoop of Greek yogurt, toasted coconut flakes, pepitas, a healthy drizzle of homemade almond butter and ground cinnamon. I also love these pancakes because they are the definition of self care. Breakfast is my favorite meal of the day, and nothing says I love my body like filling it up with nutrient-rich ingredients like the ones that make up these little guys.

So here's to doing the things that bring us joy. To taking chances and putting ourselves out there. To pancakes that make us feel fancy on a Tuesday, and to remembering the most important person we need to take care of is ourselves.

Fancy Pumpkin Oat Pancakes

Yields: 1 serving of pancakes (about 6-8 small ones)

Ingredients:
1/2 cup oats, blended into flour*
1 egg
1/2 cup pumpkin puree**
1/2 teaspoon baking powder
2 tablespoons milk
Pinch of salt
Maple syrup, optional

Optional toppings: Toasted coconut flakes, toasted pepitas or other seeds, almond butter, Greek yogurt, bee pollen, hemp seeds, etc.

*I do this in about 30 seconds with my immersion blender, but it'll work in any type of blender/food processor.
**If you don't have pumpkin, substitute a whole banana. Banana oatmeal pancakes are one of my weekly staples.

Instructions:
1. With an immersion blender or upright blender, blend the oat flour, egg, pumpkin puree, baking powder, salt and milk. If you like your pancakes on the sweeter side, blend 1-2 tablespoons of maple syrup into the mixture.
2. Check to make sure there's no lingering oat flour at the bottom of your mixture—I always find a hidden bit that hasn't been incorporated.
3. Let the mixture sit for a few minutes, so the oat flour can soak up some of the liquids. This is a great time to heat a pan on medium heat.
4. Time to make the pancakes! I use a nonstick pan, so I don't add any fat to the pan. That being said, both coconut oil and butter would work beautifully here. Just had a little nub and move your pan to coat the bottom if you go that route.
5. Pour the batter into the pan, about 1/4 cup at a time. On the first side, cook for about 2-3 minutes, until you start seeing the sides of the pancake firm up. Flip, and finish the pancake on the second side in about 1-2 minutes.
6. Stack your pancakes on a plate, and top with all the goodness you can. I've included my favorite toppings just under the ingredient list, but play around with what you like best.