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

Halloween Craft: Starry Night

This is a guest post by the lovely and talented Keely Mann. Keely is crafty, Keely can decorate, Keely used to have an amazing blog. Then, she got lazy. :) Sometimes I am able to convince her to do a post for me. It's October. And October means...2 things. Pumpkins and Halloween. It also means candy, but this isn't about candy.

Anyway...pumpkins - beautiful, orange pumpkins. Did you know that beautiful orange pumpkins also make beautiful black pumpkins?! They do. Promise.

Today I'm gonna show you how to turn an orange pumpkin into a beautiful black pumpkin - with some sass. I saw this in HGTV Magazine and just knew I had to do it.

This is the easiest craft ever.

I call it Starry Night.

Craft: Starry Night  / tulipina.com

You'll need:

  • a pumpkin
  • black spray paint
  • silver craft paint
  • gold star stickers

Start by spray painting your pumpkin black Craft: Starry Night  / tulipina.com

Paint on a crescent moon. (I actually had my husband do this part, cause quite frankly, he's just better than me.) Craft: Starry Night  / tulipina.com

Have a cute helper start sticking on some stars...if you don't have a cute helper, your cute self will just have to do. Craft: Starry Night  / tulipina.com

And, that's it! So easy! Now you have a beautiful black starry pumpkin with some sass! Craft: Starry Night  / tulipina.com

Craft: Starry Night  / tulipina.com

Credits:

Styling, design, and photography by Keely and Edyn Mann