April has been wonderfully nuts. It was one of those months where all the due dates for recipe collaborations and other features got together and decided April, April is the month I’ll be due. It was so good in many ways. It meant WORK, fun challenges, growth, and creating. Lots and lots of creating. Which is what I love, and is what gets me out of bed each morning legitimately stoked for the day. However, we all need breaks. After 2 weeks of 12+ hour days, 7 days a week, working on nothing but recipe developing, stylizing, photographing, and writing – I needed to recoup. This past Sunday was that day. It was a day spent with my best bud, Scott, who’s been beyond amazing helping me out while I worked my tail off lately. It was the day where no pictures were taken. All of our fun was not documented to share, it was just for us. We left dishes in the sink, and walked to a nearby favorite vegan joint for food when we got hungry. I got served. It was amazing, and felt so good. There was lots of laying around, talks about silly things, and an impromptu ska music sesh where we dug into the depths of Spotify and rediscovered all our favorite ska punk bands from back in high school and college. This lead to more silly talks, and ended with watching a house fave, Away We Go. We oddly drew several similarities between the characters and us currently, plus had a good laugh and ended the night feeling full on life.
I hope you all had an equally rejuvenating weekend and are having a killer week because of it. I’ve been having a blast being back in the kitchen recipe testing up some delicious new things to share with you this spring, but before we get there – I have pancakes for you!
Remember back when I posted first about my new Saturday tradition I was going to implement on the blog, and I teased you with a picture of these pancakes? Well teased you shall no longer be, because the recipe is now posted over on Pure Green Magazine’s website for you! I’m really jazzed to announce my position as one of the three community team leaders over there for the spring season. Alongside Nik of A Brown Table, and Sophie of Whole Hearted Eats, we will be posting about all sorts of spring goodness. PGM is all about sustainable living with an emphasis on beauty and a positive outlook on the effect we can have on the world. They started something awesome this past winter where they allowed anyone to submit recipes for consideration in an upcoming cookbook they will be putting together focused on cooking with the seasons. Excitingly enough, they are launching their spring submission period for the cookbook this Saturday, April 25th! So be sure to pop over and submit your spring faves. Also follow along on their site for other great tips involving spring produce, gardening, and inspiration for a life well lived. Plus, if you take pictures of your spring recipes and post them on Instagram, tag them with #PGMinseason to participate in their spring hashtag project and possibly get featured on their feed! I really love everything about this magazine. You can order one of their beautiful publications to finger through for seasonal inspiration, download the same content to a device of your choice in digital form, as well as listen to their awesome podcasts – such as my favorites with Laura from The First Mess and Lindsey of Dolly & Oatmeal!
Now for these pancakes. They are, what Scott has deemed, perfect. Fluffy, simple, and fuss free. I have been making this exact recipe for him for years, and usually come up with some fun variations on the weekends – the different kinds of pancakes you can make seems to be endless. But his favorite? Plain, simple, good pancakes. Topped with lots of fresh fruit, coconut ribbons, and of course, a generous amount of maple syrup. I’m so excited to finally share this beloved recipe with you all. Pop on over to PGM‘s site here to get the recipe – and read about my answers to some fun questions we did for the feature too.
Ps. HAPPY EARTH DAY!
To get the recipe for my pancakes over on Pure Green Magazine‘s site, click here!
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!