Gingerbread pancakes and 5 ways that you can #getyoursparkback

I don't know how it is where you are, but it's definitely getting cold in London! When the weather changes, my recipes change to fit the season, but before I share with you all the recipe for these delicious gingerbread pancakes, I wanted to share with you some tips that I live by, especially in the winter months! The team at Beechams wanted to know what I try to focus on in the winter to make sure I stay my best self, so here are some ways you can #getyoursparkback: 

1. Get enough sleep. Try shutting off all your electronic devices an hour before bed (I struggle a lot with this), read a good book and sip on some warm tea (caffeine free!) You’ll be telling your mind that you’re reading for bed, and your body will listen!

2. Stay hydrated (at least 8 glasses a day). I know this may seem difficult at first, but once you get used to it, you won’t go back! Carry your water bottle with you at all times, and drink even more right before and right after your meals. A quick tip is to mark goals on your water bottle using tape or a market (ex: 8oz by 10am)

3. Try to make time to exercise in the mornings. It’s getting darker earlier, so try to squeeze in a quick run or cycle when it’s light outside. After a long day at work or school, you’ll find that motivation will quickly fade as the days get shorter!

4. Eat healthy, warm meals (like mine!) instead of forcing cold salads on yourself. Cold meals when we're craving warm ones will leave us less satisfied, most likely resulting in overeating later in the day. Find healthier alternatives to comforting dishes, like my pumpkin gnocchi!

5. Try sneaking veggies into your meals, like adding spinach or kale to your berry smoothies or adding zucchini to your oats! Vegetables don’t have to be boring; you just have to get creative!

Now onto the recipe! Christmas is only two weeks away, pretty hard to believe. These pancakes are perfect for the holiday season, whether they're for your friends/family or all for you ;)

Ingredients: 

1/2 cup buckwheat flour

1 tsp baking powder

¼ tsp baking soda

½ tbsp ginger

1 heaping tsp cinnamon

1/4 tsp nutmeg

1 tsp lucuma powder** (optional but recommended)

1 banana (mashed)

½ cup almond milk

2 flax eggs* (2 tbsp of flax + 6 tbsp of water)

Coconut oil (for cooking)

*To make your flax eggs, combine the flax and water, and let sit in the fridge for at least thirty minutes, but preferably overnight.

**I recommend using this because it helps take away the flavor of the buckwheat flour. You could also use maca powder!

Method: First combine all your dry ingredients. Combine your banana, almond milk, and flax eggs in a separate bowl. Add the dry to the wet and stir well. Heat a nonstick pan over medium heat with a little bit of coconut oil, and pour about ¼ cup of batter onto the pan, allowing to cook for a minute or two, until it begins to bubble. Flip, and let the other side cook for the same amount of time. Top with your favorite fruit, nut butter, or maple syrup!