Lady Brunch

A few weeks ago, back when we were still planning our photoshoot together, I got together with my favourite group of ladies for a little champagne brunch. On the menu were pancakes and tons of berries. Hannah and Sarah are both allergic to wheat, so we made these amazing gluten free banana and walnut pancakes! Seriously, they were so good they had us all going back for seconds. They taste amazing with maple syrup too (as, we discovered, does champagne). They also happen to vegan, so are even rather healthy. I won't tell if you want to fry them up in butter though ;) I included the recipe at the end of the post if you need some Christmas morning breakfast inspiration!

Other bits and pieces:

- Here is a summery mix I made. It is basically a combination of the Stealing Beauty and Virgin Suicides soundtracks, with a few other bits and pieces thrown in. It is quite the mishmash, but definitely feels like summer to me!

- I have created a little Sale section in the shop to clear out some old stock that I can't store much longer as I am moving house in January! There are also a few samples from the collection shoot at sample prices so if you are lucky enough to be a wee Australian size 8 you can get yourself a bargain :)

I am leaving tomorrow for my parents place in the hills! I am so excited to be silly and Christmassy with my sister, listen to silly awesome Christmas albums, cook up a feast and hang out on the deck in the warm weather with a beer (it's shaping up to be quite a hot Christmas!)

I hope you all have a really wonderful Christmas. Thank you so much internet friends for reading my little blog this year, and supporting my various endeavours! Knowing there are people out there who do actually read my little ramblings, and getting feedback on what I've been doing, has really helped me keep my chin up in stressful times, and feel motivated to stick to my guns and follow what I love. Thank you! 

Banana Walnut Pancakes 

(Vegan + Gluten Free)

Recipe adapted from Blissful Bites by Christy Morgan

1 1/2 cups brown rice flour (we used buckwheat flour which worked great but needed a little extra milk)

1 1/2 teaspoons baking powder

Pinch sea salt

1/2 teaspoon cinnamon

1 1/2 cups unsweetened almond, rice or soy milk

1 teaspoon apple cider vinegar

1 teaspoon oil

1 teaspoon vanilla flavouring

2 ripe bananas, mashed

1/2 cup walnuts or pecans

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients in a separate bowl. Mash banana well with a fork and stir into wet ingredients. Stir wet ingredients into dry ingredients and mix until well incorporated. Stir in nuts.

Heat frypan and grease with oil. Pour about 1/4 cup pancake batter into pan over medium flame. When you start to see bubbles forming and the edges getting done, it's time to flip the pancake. Heat on the other side for two minutes and remove from pan. Repeat with the rest of the pancake batter.