Not everybody has time to make a special breakfast every single day. Some of us are running for President. Others are trying to get the kids off to school. Still others don't have access to things like coconut flour and eggs fresh from the farm. I'm aware that I'm writing from a place of privilege, but this is where I am right now. If it's all you can do to rip open a package of instant oatmeal, you'll get no judgment from me. Let's just stand together for breakfast in general, for doing the best we can and for a country in which we are free to make choices. Are you with me? Good. Because I'm with her. 

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I love pancakes on a Sunday morning. To me they mean long, lazy breakfasts with the paper in hand (maybe The Star) and many cups of tea (chai?), some great tunes playing in the background (Van Morrison). It's nice to improvise with what's around: bananas with walnuts; fresh blueberries; buckwheat and buttermilk. But always, always, warm maple syrup. It used to be I had to have melted butter, but now I often substitute virgin coconut oil. I love the subtle taste, and I'm always hoping that the lauric acid will be beneficial for G's digestive tract. (To read more about how coconut oil supports good health, go here.) Right now I have many different types of squash and pumpkin on hand, and I had cut up a big Cinderella pumpkin into quarters and roasted it so I could stock up on puree. I've now got a huge jar of the stuff in my fridge, and I see gnocchi and maybe soup and even a pumpkin cake in my future. But today it was pumpkin pancakes, light and fluffy, fragrant with ginger, cinnamon and nutmeg. The pumpkin adds a sweet richness and guarantees these will never be dry. With a crumble of buttery pecans mixed in and a drizzle of warm maple syrup, this is a breakfast of champions.
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