Pop Beads and Pancakes…

Ever have one of those days, or maybe weeks, when you feel like everything you do is like climbing a really steep mountain?  It’s tough, it takes a lot out of you, you’re just plain tired and wonder if you’ll ever get to the top so you can come back down.  Last week was my “uphill climb,” if you will, but God brought me to the top and reminded me that no matter how hard the struggle was getting here, there’s always a way down and He will guide me to the bottom.

It’s kind of like this hill I walked several times last week (it was my time alone with the Lord).

It’s actually steeper than it looks!

I was out of breath by the time I reached the top, but the rewards for making it were beautiful and so worth it!  And each time I walked that hill I pushed myself to go a little further just because I knew I could muster up the strength to do it.

The sun was just peaking over the mountain tops and everything was so green.

I was surrounded by God’s beautiful creationSometimes you

“Don’t tell God how big your storm is, you tell your storm how big your God is!”

With that said and with God’s mercy and grace, I’m on my way down the mountain and things seem to be getting a bit easier….

 

Like playful moments making royal jewelry with “Pop Beads” and the princesses….a sweet reminder that we’re daughter’s of a mighty King!

 

And like getting up early to make a nutritious breakfast for the family because we choose to honor God through living a healthy lifestyle. 

A “perfectly sweet” breakfast for a royal family! Golden and crisp on the outside…light and fluffy on the inside!

 Sweet Pumpkin Pancakes (vegan and gluten free)

(inspired by Tessa the Domestic Diva)

Yields 8-10 pancakes (I doubled this recipe, which made 20 pancakes, so I could have some in the freezer for later!)

Ingredients:

1 flax egg (2 Tbsp flax meal + 3 Tbsp hot water, set aside to “gel”)

1/2 cup almond meal

1/2 cup brown rice flour

1/2 cup tapioca flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp pure vanilla extract

1/2 cup organic pumpkin puree

1 cup unsweetened coconut milk

3 Tbsp grapeseed oil

3 Tbsp pure maple syrup

water, as needed to thin the batter

Directions:

In a large mixing bowl, whisk together the dry ingredients.  Make a well in the center of the the dry ingredients and add the wet ingredients.  Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix.  Add water, if needed, to thin out your batter (you want it to be easily pourable).

Pour batter into 3-4” circles (I used a 1/4 cup to pour with) in a preheated pan sprayed with cooking spray.  When you see small bubbles working their way to the top, you know it’s time to flip and cook the other side.  Enjoy warm with your favorite toppings! A quick pic before the hubs drowned his in more syrup!

Nourishing Thought for Today:

“When life throws a mountain in your path, know that you don’t have to walk it alone!”

 (source)

Blessings,

J’lene