This past week has been so busy! Thursday I attended an artist party held by NYLO Hotel. It was really fun meeting so many other creative people in the city. I was so inspired by all the wonderful art and I am so honoured to have my photography displayed among so much creativity and passion.
The night was not without it’s glitches however. Before leaving for the event, my hairdryer melted the hairbrush into the back of my hair. It was horrid. Absolutely horrid. Then the zipper on my dress broke and I had to change my wardrobe about 5 minutes before running out the door. I also noticed only hours before leaving that my photography business cards were so old and outdated they still had my Toronto phone number on them. Thankfully I just had some business cards made for the blog, so I brought those. It was a little odd handing out cards to a food blog at an art event. It did start some fun conversations though!
This made me realize that I was in desperate need of an update to not only my photography business cards, but my photography website as well. I’ve spent the last few days building a new site and it’s finally up and running. If you would like to see my non food related photography visit Christine Mullen Photography. I’d love to hear your thoughts and suggestions!
That being said, the blog has been on the back burner for the pat few days. So I’m sorry for the lack of blogging Monday. If you’re Canadian, you know Monday was a holiday. Technically named Victoria Day but often referred to as May 2-4, this holiday unofficially marks the beginning of summer. Each year I celebrate with friends and family at our cottage on Dalhousie lake. It’s the weekend that we open our cottage, and most of us can’t wait to hop on the boat and go for a swim.
Being in Dallas this year meant no cottage and no holiday. I was feeling awfully homesick on Monday so I distracted myself with food. Pancakes to be exact. I whipped up some vegan coconut pancakes that are inspired by Kate’s recipe from Cookie and Kate. They are light and fluffy with a wonderful coconut flavor. I noticed I was extremely low on maple syrup so I experimented with a few topping ideas. What I found tasted the best was a compilation of roasted cherries, grapes and apricots.
You could use any combination of fruit for the topping. I think strawberries, rhubarb, or even plums would be delicious. These pancakes contain no refined sugar and can easily be made gluten free by replacing the whole wheat flour with oat or buckwheat flour. They are also vegan and contain many healthy ingredients such as coconut water, ground flax and bananas.
Did you do anything fun for Victoria Day? Or if you’re in America, do you have plans for Memorial Day this weekend?
Coconut Pancakes with Roasted Fruit Topping
- ¾ cup whole wheat flour
- ¼ cup coconut four
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 tbsp. ground flax seeds
- 1 tbsp. coconut oil
- 1 ripe banana
- 1 tbsp. agave nectar
- ¾ cup coconut milk
- ¾ cup coconut water
- 1 tsp. vanilla extract
- ½ cup seedless red grapes
- ½ cup fresh cherries, pitted and halved
- 1 apricot, pitted and halved
Preheat oven to 425.
Place fresh fruit on a cookie sheet and bake for 10 minutes.
In the meantime, whisk together dry ingredients in a large bowl. Set aside.
In a food processor, combine wet ingredients and pulse until smooth and well combined.
Add wet ingredients to the bowl of dry ingredients and whisk until just combined.
Heat a skillet over medium heat. Add ¼ cup of the pancake batter to the pan and cook until bubbles form in the center. Carefully flip the pancake and cook an additional 1-2 minutes. Repeat until all the pancakes are cooked.
Top pancakes with roasted fruit topping and maple syrup.
Yield 8 pancakes