After last weekend’s bitter cold, this weekend felt remarkably milder and much warmer.
The fickleness of Argentina’s climate never ceases to amaze me, and this winter’s roller-coaster of temperatures has been clear proof of that.
With weather that now calls for just a light jacket instead of layers of wool, I can’t help but imagine that spring is on its way.
Maybe I’m getting ahead of myself — we still have a couple of months of winter left — but seeing berries appear at the fruit stands and the bright green tips of grass pushing through barren soil gives me hope.
I love berries of every kind. Whether tart or sweet, red, pink, black or blue, they always make me happy.
Strawberries, in particular, hold a soft spot in my heart — for their vivid red color, juicy sweetness and elegant shape.
I enjoy them fresh from the market, stems removed, rinsed and ready to eat. I like to bite into them plain, letting the juices burst in my mouth and reaching for another before I’ve finished the first.
I also love them sliced with a light dusting of sugar—after resting, they deepen to a rich maroon, and paired with freshly whipped cream, they’re almost impossible to resist.
But my favorite way to enjoy strawberries is piled on top of a tall stack of yogurt-almond pancakes, finished with a generous drizzle of golden honey.
There’s something about that trio—pancakes, strawberries and honey—that feels like a cure-all.
It’s pure bliss: a small holiday on a plate, a perfect picture of happiness.
Less than a week from now we fly to Rome for an almost two-week trip I’ve dreamed about for seven years.
I am happy. Absurdly happy. Anxious and giddy at the same time.
As content as a stack of pancakes topped with strawberries and honey can make me.
GRAIN-FREE YOGURT ALMOND PANCAKES (Makes about 10 pancakes)
Adapted from Honey & Figs
Ingredients:
1) 1 1/2 cups almond meal
2) 1/5 cup tapioca flour or arrowroot flour
3) 1/2 teaspoon baking powder
4) a pinch of salt
5) 1 cup plain, unsweetened yogurt
6) 1/5 cup honey
7) 1 tablespoon melted coconut oil (or melted butter)
8) 1/2 cup milk
9) 1 tablespoon pure vanilla extract
10) 2 eggs
11) 2 cups chopped fresh fruit (I used strawberries; bananas or blueberries work well too)
12) Extra honey, for drizzling
Directions:
1) In a large bowl, whisk together the almond meal, tapioca or arrowroot flour, baking powder and salt.
2) In a separate bowl, beat the eggs to incorporate air—this helps make the pancakes lighter.
3) In another bowl, combine the yogurt, honey, melted coconut oil, milk, vanilla and the beaten eggs.
4) Pour the wet mixture into the dry ingredients and stir until combined; the batter will be thick.
5) Warm a little coconut oil in a non-stick skillet over low heat.
6) Scoop about 100 ml (roughly 1/2 cup) of batter into the center of the pan and let it spread into a round.
7) Cook over low heat until bubbles form on the surface and the top is no longer runny. Flip and cook until the bottom is golden. Repeat with remaining batter.
8) Serve the pancakes warm, top with fresh fruit and finish with a drizzle of honey.