I’m craving sweets and I’m listening to Pearl Jam as I write this – Huge signs that I’m getting better. I don’t really have a sweet tooth but after months of stews and green juice, I had this an overwhelming urge to eat pancakes with lots of syrup. As I mentioned, I’ve been letting go of gluten these days (not entirely but mostly, yes) so I needed to find a recipe that will satisfy my want for sweets and my body’s need for no gluten. I used this gluten-free banana buttermilk pancakes recipe, and they turned out so good I’m embarrassed to say how many I ate. The only thing I did differently was I added one teaspoon of cinnamon, 1/2 teaspoon of vanilla extract, a ripe banana, buttermilk, used raw organic sugar and cooked everything up with Organic Valley Butter. I added organic blueberries and Agave syrup and … oh my. Try it, you will not be disappointed. And if you live in a household of gluten-lovers, they won’t even notice. Promise!