After last weekend’s crazy cold weather, this weekend’s temperature was surprisingly kinder and significantly warmer.
It still amazes me how the climate is so fickle here in Argentina, and this winter’s roller coaster ups and downs is certainly obvious proof.
So while the weather is still nice enough for just a light jacket instead of many layers of woolen coats, I’m already frolicking in the idea that this means Spring is soon approaching.
I know I’m jumping the gun when we still have two months of winter left, but the fact that berries have been appearing in fruit stores, and that I see bright green blades of grass peeking out from the otherwise barren soil, gives me so much hope.
Berries of all kinds, make me happy. Whether they’re tart or sweet, red, pink, black or blue, I like them all.
But among the different berries, I have a particular soft spot for strawberries – mostly for their vibrant red tone, sweet juicy taste, and their pretty shape.
I like eating them fresh from the market; their stems and leaves removed and the plump fruit cleanly washed. I like them plain, their juices squirting about in my mouth as I chew on them, my greedy fingers grabbing another even before I’ve even finished the first.
I also like strawberries sliced and sprinkled over with a little shake of sugar, and after an hour of resting, they become a dark, intense maroon, and if you eat them with freshly whipped cream, I promise you it’ll be quite hard to stop.
But I love them best like this – right on top of a large stack of yogurt almond pancakes and drizzled in sweet, golden honey.
There’s nothing that this combination of pancakes, strawberries and honey cannot fix.
It is the definition of bliss; the feeling of vacations around the corner; the picture of happiness.
And here I am, less than a week to go before we fly straight into Rome, and go on an almost two-week-trip that I’ve dreamed of for the last seven years.
I am happy. Absurdly happy. Anxiously happy. Ridiculously happy.
As happy as pancakes with strawberries and honey can make me.
GRAIN-FREE YOGURT ALMOND PANCAKES (Makes 10 pancakes)
Adapted from: Honey & Figs
1) 1 1/2 cups of almond meal
2) 1/5 cup of tapioca flour/ arrowroot flour
3) 1/2 teaspoon of baking powder
4) a pinch of salt
5) 1 cup of plain, unsweetened yogurt
6) 1/5 cup of honey
7) 1 tablespoon of coconut oil, melted (or butter, melted)
8) 1/2 cup of milk
9) 1 tablespoon of pure vanilla extract
10) 2 eggs
11) 2 cups of cut fresh fruit (I used strawberries, but you can use bananas, blueberries or any fruit you like)
12) Honey, for drizzling over pancakes
1) In a large bowl, whisk dry ingredients together (the almond meal, tapioca flour, baking powder and salt)
2) In a separate bowl, beat the eggs, trying to incorporate as much air as possible (this makes for fluffier pancakes)
3) In another bowl, mix all the wet ingredients together (yogurt, honey, coconut oil, milk, vanilla extract and eggs)
4) Pour the wet ingredients into the dry ingredients and mix well – note that batter will be thick.
5) Heata little coconut oil in a non-stick pan and let it warm up a little
6) Scoop about 100ml (1/2 cup) of batter into the middle of the pan and let it spread out into a circle.
7) Cook on low heat until bubbles start appearing on the top surface and top surface is no longer runny. Flip pancake onto the other side and then cook a while more until bottom is golden brown. Repeat until all batter is used up.
8) Serve pancakes warm, top with fresh fruit, and drizzle with honey.