Peaches & Cream Oven Pancake

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened milk of choice

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

2 small ripe peaches (or 1 large), pitted & sliced

cinnamon for sprinkling

4 c additional fruit of choice for serving

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Preheat oven to 375*

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients. Mix well.

Lightly grease a 6- ish inch pan with coconut oil. Pour prepared batter into pan & top with sliced peaches. Sprinkle with cinnamon & pop into the oven for 28 minutes, or until a toothpick comes out clean.

Serve with 1 c fresh or frozen fruit of choice.

Store in the fridge for up to 5 days!

Serves 4.

Freezes well

Lemon Ricotta Pancakes

vegetarian | gluten free | soy free

20 minutes or less | batch prep

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp baking powder

1 tsp baking soda

½ tsp sea or Himalayan salt

6 eggs, beaten

16 ounces full fat, or part skim ricotta cheese

1 Tbsp PURE maple syrup

2 Tbsp coconut oil, melted

Zest of 1 lemon

2 pints blueberries + additional maple syrup for drizzling, for serving

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Preheat skillet or griddle to medium-high heat.

Combine dry ingredients in a blender or food processor. Pulse to create flour. Transfer to a large bowl.

Add wet ingredients, stir well. Using a ¼ cup size measure, scoop batter onto hot skillet/griddle. Cook until bubbles appear on the top of each cake. Flip, and cook for an additional 3-4 minutes.

Drizzle berries & prepared pancakes with a maple syrup and ENJOY

Makes 12 cakes,

Serves 4

These freeze well, and are also great to have on hand from the fridge for grab and go during the week!

Oatcakes

gluten free | vegetarian | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 ½ tsp baking powder

¾ tsp cinnamon

1 dash sea salt

3 c gluten free rolled oats

2 small/medium ripe bananas, peeled & mashed

1 ½ c unsweetened vanilla almond milk

3 eggs

1 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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Combine dry ingredients in large bowl. Stir well.

Add bananas to bowl & mash with a large fork or potato masher. (This will not be smooth. Totally normal!)

Add wet ingredients to bowl & allow to sit for 10 minutes or so (even overnight if you want!)

Meanwhile, heat skillet or griddle to medium-low heat. 

Pour ¼ c size scoops batter onto skillet. Cook for 2-3 minutes, or until bubbles form on the top.

Flip and cook an additional 2 minutes or so.

Top with pure maple syrup and serve with fruit of choice.

Makes about 10 cakes, serving 3-4

Chocolate Pancakes

vegetarian | gluten free | dairy free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 large, ripe banana, mashed

1/3 c ground flax seed

3 Tbsp cocoa powder

1 tsp baking powder

4 eggs

½ c unsweetened milk of choice

2 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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Heat griddle or large frying pan to medium-high heat.

Mash banana in a large bowl. Add dry ingredients & mix well. Follow by wet ingredients, mixing well.

Using a ¼ c size measuring cup, spoon batter onto hot griddle/pan. This batter initially spreads out thin, so be sure to give each cake plenty of room!

Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side. These are delicate cakes, so flip with love!

Serve with fruit of choice & drizzle with PURE maple syrup

Makes about 10 perfect cakes, serving 3-4.

Falafel Cakes with Tabbouleh

gluten free | vegetarian | dairy free | nut free | soy free

35 minutes or less*

*Decrease time by cooking the quinoa ahead of time. It stores well in the fridge for up to 5 days!

What You’ll Need:

For the tabbouleh:

½ c dry quinoa

1/3 c olive oil

juice of 1 lemon

1 bunch curly parsley, chopped

1 bunch (.5oz) chopped mint

1 bunch green onion, chopped

1 pint cherry tomatoes, halved

Sea salt and cracked pepper to taste

For the falafel:

1 can chickpeas, drained & rinsed

1/3 red onion, minced

2 eggs

1 tsp sea salt

¼ tsp black pepper

½ Tbsp cumin

½ Tbsp coriander

1 ¼ tsp chili powder

¼ tsp turmeric

½ tsp baking powder

OPTIONAL: 1/8 tsp cayenne pepper

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Prepare the tabbouleh:

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed.

While quinoa cooks, prepare & combine remaining tabbouleh ingredients. Combine in a medium bowl & set aside.

Prepare falafel:

Heat a griddle or large frying pan to medium high heat.

Meanwhile, combine all ingredients in a food processor or blender. Puree until smooth.

Using a ¼ size measuring up, spoon batter onto hot skillet. Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side.

Put it all together:

Toss cooked quinoa with tabbouleh goodness. Serve with cooked cakes!

Serves 2.

Basic Gluten Free Pancakes

gluten free | vegetarian | dairy free | soy free

20 minutes or less

What You’ll Need:

1 ½ c ground flaxseed

2 tsp baking powder

2 tsp ground cinnamon

pinch salt

5 eggs

4 Tbsp coconut oil, melted

½ c filtered water

PURE maple syrup

4 c fruit of choice

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Preheat griddle or large frying pan to medium/medium-high.

Mix dry ingredients in a large bowl. Add wet ingredients. 

Batter will be lumpy--totally normal!

Measure ¼ c scoops of batter onto hot griddle or frying pan.  Flip when they begin to bubble!  

Serve with pure maple syrup & fruit of choice.

Makes about 10 perfect cakes, serving 3-4

These freeze well, too!

Ricotta Pancakes

vegetarian | gluten free | soy free

25 minutes or less

What You’ll Need:

1 c gluten free rolled oats

½ tsp baking powder

1 Tbsp raw sugar

¼ tsp sea salt

Sprinkle cinnamon

half (15oz container) full fat or part skim ricotta cheese

¾ c unsweetened non dairy milk of choice

2 eggs

2 Tbsp coconut oil, melted

For serving:

4 c fruit of choice

PURE maple syrup

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Heat a skillet or griddle to med-high heat.

Then, combine dry ingredients in a food processor or blender. Pulse until ground and combined into course flour.

Transfer to a large bowl. Add in wet ingredients, stir well.

Use a ¼ c measuring cup to dollop cakes onto the hot skillet. Cook until cakes form bubbles, then flip & cook until other side is lightly browned.

Dive right in, or store in the fridge for easy grab go breakfasts all week long.

Serve with fruit of choice and a drizzle of pure maple syrup!

Makes 8-10 cakes, serving 3-4 hungry bellies.

Cauliflower Pancakes

gluten free | vegetarian | nut free | soy free

35 minutes or less

What You’ll Need:

For the honey mustard dressing:

1 tsp Dijon mustard

1 tsp stone ground mustard

Zest AND juice of 1 lime

¼ c olive oil

2 tsp honey, local to your area

For the salad:

1/2 large head romaine lettuce, chopped

3 Tbsp sunflower seeds, unsalted

For the cakes:

1 (12oz) bag riced cauliflower, fresh or frozen, no salted added

2 eggs

4 oz block cheddar cheese, shredded

.25oz fresh chives, minced

1/4 tsp sea salt

black pepper to taste

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Combine ingredients for salad dressing in a small food processor or blender. Pulse to combine & set aside.

Then, pour riced cauliflower into a large frying pan. Add 1-2 inches of water. Cover, bring a boil & cook for 3-4 minutes to flash steam. (or pop into the microwave, if that’s your thing!)

Drain cauliflower into a colander. Rinse with cool water. Then generously squeeze (literally) excess water out.

Heat a griddle or the same large frying pan to medium-high heat.

Transfer cauliflower to a large bowl & add remaining ingredients. Mix well.

Using a heaping 1/4 c size measure, scoop batter onto hot griddle/pan. These will not bubble like standard pancakes!. Cook for 3-4 minutes, or until lightly brown, before flipping, Cook the other side for a final 3-4 minutes.

Repeat with remaining batter, transferring cooked cakes to a plate as you go.

Toss greens & seeds with prepared dressing & serve with cakes.

Makes 8-10 cakes, and a big ‘ol salad serving 2-3

Pumpkin Pancakes

gluten free | vegetarian | soy free | dairy free

35 minutes or less

What You’ll Need:

2 c gluten free rolled oats

2 tsp baking powder

1/4 tsp sea salt

1 Tbsp raw sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground clove

1 Tbsp ground flaxseed

4 eggs

2 Tbsp coconut oil, melted

1 1/2 c unsweetened vanilla almond milk

1 (14.5oz) can pumpkin puree

For serving:

5 c fruit of choice

PURE maple syrup

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Preheat griddle or large pan to medium-high heat.

Combine dry ingredients in a food processor or high speed blender. Pulse until the consistency of course flour.

Add wet ingredients & puree.

Use a 1/4 c measure to spoon batter onto hot griddle. Wait for the cakes to begin bubbling before flipping. (These pancakes take a little bit longer to start bubbling than traditional cakes — about 4 minutes per side— so sip on that coffee & be patient! <3 )

Rinse and repeat with remaining batter.

Serve cakes with a drizzle of pure maple syrup & a serving of fresh fruit.

These store well in the fridge for easy grab & go breakfasts throughout the week, and they freeze well, too!

Makes 15-20 cakes; 3 cakes per serving.

Carrot Cake Pancakes

vegetarian | gluten free | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

2 c almond flour

1 tsp baking powder

1 ½ tsp cinnamon

¼ tsp nutmeg

½ tsp sea salt

3 Tbsp raw sugar

¾ c unsweetened vanilla almond milk

2 eggs

½ c applesauce

¼ c coconut oil, melted

½ bag baby carrots (about ½ lb)

For serving:

PURE maple syrup

4 c fruit of choice

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Preheat nonstick griddle or frying pan to medium-high heat.

Combine dry ingredients in a food processor or blender & blend to combine, Add wet ingredients & blend to mix.

Use a ¼ size measuring cup to scoop pancake batter, dolloping onto the hot griddle/pan.

These will NOT bubble like a standard pancake! Cook 5 minutes before flipping. Once flipped, cook for a final 4-5 minutes & voila!

Serve cakes with pure maple syrup & a serving of fruit.

Makes about 10 cakes, serving 4-5

Oven Blueberry Pancake

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened almond milk

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

1 c blueberries, fresh or frozen

For serving:

4 c fruit of choice

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Preheat oven to 375*

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients & blueberries. Mix well.

Lightly grease a 6-ish inch pan with coconut oil. Pour prepared batter into pan & pop into the oven for 25 minutes.

Serve with 1 c fresh or frozen fruit of choice.

Store at room temp for up to 5 days!

Serves 4.

Avocado Smeared Pancakes with Greens

gluten free | vegetarian | dairy free | soy free | nut free | dairy free

25 minutes or less

What You’ll Need:

For the pancakes:*

1/2 c ground flaxseed

1 tsp baking powder

1/2 tsp paprika

1/4 tsp celery salt

pinch sea salt

2 Tbsp coconut oil, melted

1/4 c filtered water

4 eggs

For the salad dressing:

3 Tbsp olive oil

2 Tbsp red wine vinegar

3 Tbsp capers

2 tsp PURE maple syrup

For the salad:

1 (5oz) bag salad greens, any variety OR 1 small head of lettuce

2 Tbsp sunflower seeds

Toppings for pancakes:

1 large tomato, sliced

1 ripe avocado

OPTIONAL (but highly recommended): everything bagel seasoning

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Make pancakes by mixing dry ingredients in a large bowl. Add wet ingredients & begin whisking immedatley with a fork. Batter will be a little lumpy--totally normal!

Preheat large frying pan or griddle to medium/medium-high heat.

Pour 1/3 c scoops of batter into preheated griddle.pan. Flip when bubbles begin to form! Repeat until batter is gone (makes about 4 cakes)

Prepare salad dressing by whisking ingredients together in the bottom of a large salad bowl. Add salad greens & sunflower seeds, toss to coat.

Smear prepared pancakes with avocado, tomato slices & top with everything bagel seasoning. Pick up and eat just like toast!

Serves 2.

*If you’re in a pinch, use your bread of choice for avocado smearing!