Sorghum Buttermilk Pancakes with Whipped Coconut Cream & Blueberry Maple Syrup

This post originally appeared on Sassy Kitchen, Julia Gartland's lovely blog featuring gluten-free recipes and amazing photography. I recently discovered Julia's website and it is one of my favorites - so, I wanted you all to know about it too. I thought that this would be a perfect post leading up to Valentine's Day - part of a lovely morning treat for that special someone! Julia Gartland / sassy-kitchen.com

Pancakes are usually that thing you order at brunch and regret later.  Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after.  We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.



These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar.  Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.

Julia Gartland / sassy-kitchen.com  Julia Gartland / sassy-kitchen.com

Julia Gartland / sassy-kitchen.comJulia Gartland / sassy-kitchen.comButtermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free) - Makes 8-10 medium-sized pancakes

PANCAKES: 1/4 cup sorghum flour 3/4 cup almond flour 1 tablespoon poppyseeds 1 teaspoon baking powder 1/4 cup brown sugar 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup almond milk 1/2 lemon, zest and juice 2 eggs 1 teaspoon vanilla extract *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl.  In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes.  Then, whisk in eggs and vanilla into the "buttermilk."  Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps.  Chill batter for 20 minutes.

Heat a large skillet over medium high heat.  Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip.  Make sure pan always has enough coconut oil to coat the bottom, so add when needed.   Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid.  Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying.  Repeat until you have 8-10 pancakes.  Top with coconut cream, reserved fresh berries and blueberry maple syrup.  Serve warm!

COCONUT CREAM: 1 can coconut milk, chilled for 24 hours  *I recommend the Thai Coconut brand

Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top.  You will be left with a clear syrup which you can discard or save to bake with.

In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

BLUEBERRY MAPLE SYRUP: 1 pint blueberries (reserve 1/2 cup for garnishing 2 tablespoons water 1/2 cup maple syrup 1/2 lemon, juice + zest

Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken.  Stir in maple syrup and set aside to cool.  Use hand blender to puree until smooth or desired texture.

Julia Gartland / sassy-kitchen.comJulia Gartland / sassy-kitchen.com

Credits:

All styling, words & photography by Julia Gartland

Autumn Dinner Party

In San Francisco, autumn, and September and October in particular, are months that we might be lucky enough to have a warm "summer" night. Last year in the fall I did the flowers for a dinner inspiration party at a residence in San Francisco that turned out quite lovely. I thought I would share some of the photos with all of you. Thanks in particular to Angie Cao, whose photography captured the flowers, food, and scenes in such an amazing way.

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Angie Cao, angiecao.com, Photography | Kiana Underwood, tulipina.com, Floral Design | Fannie Pan, fannypan.com, Food Stylist | Lara Ritch, Prop Stylist

Floral Design by Kiana Underwood Photography by Angie Cao Food Styling by Fannie Pan Prop Styling by Lara Ritch

Mad About Macaroons

Let's face it, who doesn't love macaroons?! You can't escape them, as they are everywhere - and macaroons (actually macarons) have definitely become the new cupcake. I'll certainly admit that their allure was increased significantly after enjoying a selection at Hakkasan a few weeks ago. This was a particularly fun and collaborative project with Angie and crew at Cao Studio, and a huge thanks to Valerie Teele whose genius birthed the large macaroon props. If you're a regular reader, you'll know by now that I am big into combining my favorite things with flowers. I hope that you enjoy this floral macaroon inspiration as much I enjoyed putting it together. The sky is the limit when it comes to the party styling possibilities with this combination.

tulipina.com / Kiana Underwood

tulipina.com / Kiana Underwood

tulipina.com / Kiana Underwood

tulipina.com / Kiana Underwood

tulipina.com / Kiana Underwood

tulipina.com / Kiana Underwood

Flowers: dahlia / hyacinth / lily / kumquat / blueberries / lavender / lisianthus / garden rose / jasmine

Credits: Styling and design by Kiana Underwood Photography by Angie Cao Large macaroon props by Valerie Teele Macaroons from Hakkasan