Prep time: 5 mins 

Cook time: 3 mins 

Total time: 8 mins

Serves: About 12 pancakes depending size of scoop. 

Serving Size: 2 Pancakes


1/2 tsp salt (I used sea salt)

2 tsp baking powder

1 tsp baking soda

2 cups Unbleached Flour, sifted 

2 Tbsp sugar (I use organic evaporated cane), coconut sugar or maple syrup

2 eggs, slightly whisked

2 cups 1.5% Milkfat buttermilk

1 tsp vanilla extract or paste

2 Tbsp butter, unsalted and melted


In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Heat a flat griddle pan to medium heat. Scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately with your favorite Grade A 100% Maple Syrup! 

**You may also add organic blueberries to the dry mixture before adding the wet ingredients.

Original Recipe adapted from Oh Sweet Basil

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Rating: 5.0/5 (3 votes cast)

Egg and Dairy Free Fluffy Pancakes

September 1st, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)



1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted

Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Oatmeal Pancakes

February 16th, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)


1/2 cup White Whole Wheat Flour
1/2 cup Oats
1 Tbsp 100% Pure Maple Syrup
1 tsp Baking Powder
1/2 tsp Baking soda
1/4 tsp salt
3/4 lowfat Buttermilk or Trader Joe’s Cultured Cashew Milk
1 tsp vanilla extract
1 egg
2 tbsp Avocado or coconut oil

Put all ingredients in a food processor and puree until smooth. Heat a non stick griddle and pour 1/4 cup of batter. Wait until bubbles start forming and then flip for another minute or so. Enjoy!

2 Pancakes per serving

Nutrition Facts
User Entered Recipe
  4 Servings
Amount Per Serving
  Calories 199.0
  Total Fat 9.6 g
  Saturated Fat 1.2 g
  Polyunsaturated Fat 2.6 g
  Monounsaturated Fat 5.0 g
  Cholesterol 48.3 mg
  Sodium 211.6 mg
  Potassium 86.6 mg
  Total Carbohydrate 23.4 g
  Dietary Fiber 2.8 g
  Sugars 5.9 g
  Protein 6.3 g
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Rating: 5.0/5 (4 votes cast)

Whole Wheat Buttermilk Pancakes

December 26th, 2011 | Posted by Milana in Breakfast/Brunch - (0 Comments)

Hey Everyone!!! I hope you all enjoyed the holidays! I certainly did ….I woke up this morning in the mood to whip something yummy up for breakfast and sure enough I had the ingredients on hand to make these fluffy buttermilk pancakes.


1/2 cup whole wheat pastry flour or white whole wheat flour

1/2 cup unbleached all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1-1/2 Tbsp Honey or maple syrup

1 Large Egg lightly beaten

1-1/2 cups unsweetened Original Ripple Milk mixed with 1.5 Tbsp white vinegar (leave for 5 minutes to coagulate)

2 Tbsp Avocado Oil

Cooking Spray for griddle

9 Tbsp All Fruit Raspberry Preserve


  1. Heat griddle to 375 degrees. Whisk together flours, baking powder, baking soda, and salt in a mixing bowl. Add egg, honey, milk/ vinegar mixture, and 2 tablespoons oil; whisk to combine. Batter should have small to medium lumps.
  2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease with cooking spray.
  3. Using a 2-ounce scoop or 1/4 cup, pour pancake batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
  5. For Raspberry sauce, heat the jam in a small saucepan until warmed through. Drizzle about 3-4 tsp over each pancake serving.
*Makes 14 Fluffy Pancakes (2 per serving + 2-3 tsp of sauce)

**Original recipe was found on

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Rating: 5.0/5 (4 votes cast)