There’s something about fear and vulnerability that goes hand in hand. Whether our vulnerability comes in the form of disclosure or taking a risk by putting ourselves out there in another way, we don’t always know how others will react or what the outcome of our actions may be. The fear around that happens when we decide that someone else’s response or reaction is somehow a reflection on us. In other words, that it’s personal. And the fear comes from the “what if I am not accepted for who I am?” line of thinking. And don’t get me wrong, acceptance is a basic need. But if we allow the opinion of another so much weight in our lives, we give our power away to someone else: someone else gets to decide if we are worthy of love.
The bottom line is this: with any sort of vulnerability, there is usually fear. It can be scary to bare our hearts! But as you bare your heart in new territory, take a good look at your life as it is. Do the people in your inner circle love and accept you for who you are? If the answer is “YES” (and really, it ought to be) then you can take comfort in knowing that it’s possible! You ARE loveable, which means that the reaction of others is more about them than it is a statement about you. Be discerning in who you share yourself with, and if it feels right, LET GO. Be vulnerable. And then let it go. You are who you are, and that person not only has the courage to be vulnerable, but is likely inspiring others to open their hearts in much the same way.
Every vegan blogger has a post about pancakes. It’s just what we do. I suppose it was only a matter of time before my turn came around. For my premiere pancake post, I’d like to introduce you to chocolate meets zucchini meets buckwheat (meets Earth Balance and Maple Syrup, but alas, I get ahead of myself). The craving for chocolate zucchini cake has been maddening, and that was long before I bought a ginormous zuke from the local farmer’s market. I was having company for breakfast, so decided to see if the craving could be satisfied in pancake form. And let me tell you, it was!
Chocolate Chip Zucchini Pancakes
1 cup buckwheat flour (ground in blender or food processor, can also use oats)
1 cup spelt
2 cups non-dairy milk
2 tbsp canola oil
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 cup grated zucchini
¼ tsp sea salt
2 tbsp baking powder
1/3 cup vegan chocolate chips (more/less for desired sweetness)
Combine dry ingredient. In a separate bowl, combine wet. Stir together, folding in chocolate chips. On medium heat, heat cooking oil (grapeseed oil works well). Once oil is hot, add take ½ cup of batter per pancake, cooking until outer edges start to stiffen, then flip for one or two minutes more. Serve warm with the usual pancake protocol of fixings!