Capilano Suspension Park

The Capilano Suspension park has become crazy popular over the last few years. It's located in North Vancouver and stretches over the Capilano river, part of it's allure is that not only does the park consist of a suspension bridge, but a series of treetop walks and structures and a cliff walk. 

This added bonus adds the popularity of the attraction, especially when the weather cools, nights come early, and the trees a illuminated with fairy lights. True magic!

Admission to the park can be quite pricey at almost $45 per person, however, if you're a resident of BC that gives you yearly access! Since it also get quite busy, plan to make an afternoon out of it by hitting up the trading post before or after your walk to browse the shop and grab a bit to eat at one of the various cafes. 

It's easy to see why this place is so popular, especially as the holiday season quickly approaches. How perfect would strolling around here, bundled up with coffee, be? 


Pumpkin Pancakes with Maple Pecan Butter

Canadian Thanksgiving is this weekend, us Canadians usually gorge on everything pumpkin up until this weekend, move onto halloween candy, and then straight into holiday madness and peppermint treats. I'm going to try and extend my pumpkin intake past Thanksgiving this year, but incase that doesn't go as planned these pancakes would be a perfect long weekend breakfast! 

Maple Pecan Butter

1 stick unsalted butter
1/8 cup pecans, chopped
1 teaspoon maple syrup

Soften butter to room temperature. Heat a nonstick skillet over medium heat and toast pecan, stirring frequently, for about 4 minutes. Set toasted pecans aside to cool completely.

In a mixing bowl, fold to combine butter, nuts, and maple syrup. Mix thoroughly. Cool mixture in refrigerator for approximately 15 minutes. Remove butter from fridge and place on a sheet of wax paper and shape into a log; or leave butter in dish if desired. Allow to cool in fridge for another 30-60 min.

Pumpkin Pancakes

1 ΒΌ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
a pinch of pumpkin pie spice
ΒΌ teaspoon nutmeg
Β½ teaspoon salt
6 tablespoons canned pumpkin puree
1 cup buttermilk (or milk of your choice)
1 egg
2 tablespoons melted butter
1 tablespoon water

Combine dry ingredients in a large bowl. Add the wet ingredients in a separate bowl and stir until mixture is completely smooth. Pour wet mixture over dry and stir carefully until the batter is combined. Prepare a skillet with cooking spray over medium heat. Pour batter into pan, use about 1/3 cup of batter per pancake. Once bubbles form on the surface and begin to pop, flip the pancake and finish cooking until lightly browned.  Serve immediately with maple pecan butter and extra maple syrup!

If weather permits enjoy these beauties outside with some steaming hot coffee and enjoy the flavours, colours, and scents of the season. 

Recipe and photo via Free People