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Local Lillabee Love!

Granola Pancakes…. Inspired by The Buff Restaurant in Boulder, CO

Homemade Granola Pancakes with Almond Butter

            I Love The Buff.  Everyone loves The Buff.  One of my favorite weekend activities is to go to this local breakfast joint for more than enough, delicious breakfast food!  No matter when I go, there is always a wait.  The food is worth the wait so I never really mind, and plus waiting for a table makes the food taste even better when it does comes.   My friends always seem to laugh when I order because no matter how tempting their menu sounds, I always order the Lillabee GF/DF Granola Pancakes with Almond Butter.  I have an unlimited supply of Lillabee Perfect Pancake Mix at home but there is something about the awesome combination of Boulder Granola, Justin’s Almond Butter and Lillabee Perfect Pancake Mix that always snags my interest.  It truly is the perfect breakfast, as it is packed with protein, fiber and just the right amount of sweetness.  They are so delicious that I went on a little pancake investigation to figure out exactly how these pancakes are created. 

Boulder Granola at the Summer Farmers Market

            Throughout this endeavor I visited with The Buff twice and shadowed the chefs.  I learned tons about the history of The Buff, how the kitchen operates and ultimately how these tasty pancakes are created.  I also met with Jody, the owner of Boulder Granola, to learn about her delicious granola and chat about pancakes.  She was so nice and even donated some of her Gluten Free Boulder Granola to my baking endeavor.  If you haven’t tried her granola yet, be sure to stop by the Boulder Farmers Market to try it out or grab some at your local market.  

After talking with the chefs and owners at the Buff and Jody, I started out in the kitchen to create my own (Buff) Granola Pancakes.  After a few attempts, I created my version of the perfect Buff Pancake!!  Although I can now make my own, I have a feeling you may still find me dining at the Buff on random Sunday mornings…

Some of The Buff Employees with their popular Lillabee Granola Pancakes!


I would like to thank both The Buff Restaurant and Boulder Granola for all their help and support; these are two awesome companies!  Enjoy and Happy Baking!!

  • 1 cup Lillabee Perfect Pancake Mix
  • ¾ cup Milk (Almond, Rice, cow etc.)
  • 1 tsp Vanilla
  • 1 large Egg
  • 1 Tbls Organic Canola Oil
  • 1 Tbls Agave Nectar
  • ½ cup Boulder GF Granola plus more for topping
  • Almond/Peanut Butter to serve
  • Maple Syrup/Agave Nectar to serve


Heat and grease a large, cast iron pan or griddle over low heat.


Whisk the egg, oil, milk, vanilla and agave nectar in a large bowl.  Once fully combined, slowly whisk in the pancake mix until flour is fully incorporated.  Let batter thicken 5-10 minutes.  After the batter has set, mix in ½ cup of Boulder GF Granola. 


Using a large ladle, scoop about 1/3 cup of batter onto the prepared pancake skillet.  Cook a few minutes until the edges brown and bubbles begin forming throughout the pancake.  Flip the pancake and cook a few more minutes.  Continue with the rest of the batter.

Lillabee Granola Pancakes cooking at The Buff

Top the pancakes with Almond Butter or Peanut Butter and sprinkle the top with more delicious Boulder GF Granola. I always use Justin’s Nut Butters, but any brand will work.  Serve with Maple Syrup or Agave Nectar.  Voilà… your very own Buff Lillabee Granola Pancakes!!

I hope your pancakes turn out as well as they do at The Buff. 

Happy Baking!

PS: When you just don’t feel like cooking, head over to The Buff to try these and their 4 other delicious GF pancake options made with Lillabee Perfect Pancake/Waffle Mix. Check out their menu here:











Blood Orange Cardamom Spice Cake with Dairy-Free Butterscotch Sauce

I was thrilled to discover the season’s first blood oranges this week at Whole Foods. The ruby hue and the complexity of flavor of these coveted citrus fruits is always inspiring to me. 

It wasn’t long before I decided that I must play with the classic flavor combination of orange and cardamom, but it was by complete accident that I ended up with this delish butterscotch sauce. On a completely different mission, I was toying with recipes for non-dairy coconut caramel. When I realized I was running low on cane sugar, I decided to substitute brown sugar. To my surprise and delight, I ended up with an incredible recipe for coconut butterscotch sauce, and it was just the perfect pairing for this spice cake.

I love it when accidents in the kitchen turn out to be a creation that is beyond my original vision! Just one more reason to try new things. You never know when you might stumble upon your next delicious accident.

Dairy-Free Butterscotch Sauce: This recipe may seem a little intimidating if you have never made butterscotch or caramel, but i promise it is very simple. You don’t even need a candy thermometer. It will need to simmer on low for up to an hour, but it makes a little more than a cup, so you will likely have lots of sweet leftovers to drizzle over your next bowl of ice cream. You might like to make it ahead, refrigerate, then warm it up to pour over cake just before serving.

  •  1 1/2 cups coconut milk fat (2 13.5 oz cans of unsweetened full fat coconut milk, refrigerated overnight, do not shake)
  • 1 cup brown sugar
  • 1 tsp vanilla or vanilla bean paste
  • 1 tsp sea salt

Open both cans or refrigerated coconut milk. You will notice that the fat has separated from the water and risen to the top. It is now more of a solid. Gently scoop out 1 1/2 cups of the fat out taking care not to include any of the coconut water from the bottom of the can.

In a sauce pan combine coconut milk fat, brown sugar, vanilla and salt. Whisk together then bring to a boil over medium-high heat. Once you reach a boil, reduce the  heat to maintain a low boil with rolling bubbles and cook for an additional 45 minutes. The liquid will reduce 50% or more and get deeper in color. The longer you reduce it, the thick it will become upon cooling.

Let cool slightly before drizzling over top of cake, or refrigerate for up to two weeks, and warm when you are ready to use.

Note: If your butterscotch begins to separate and seems a little textured, reduce heat a little, but don’t worry too much. Mine separated right at the end of the 45 minutes and I thought it was ruined. Thankfully I cooled it in the refrigerator overnight and by morning it was perfect!

Lillabee Blood Orange Cardamom Spice Cake:
This cake is simple to make and it is absolutely gorgeous with or without the butterscotch sauce. The geometric shape of the orange slices and the lovely jewel tones make it a show stopper with little effort. In these photos, I divided the batter into three small 3″ spring form baking pans, but it would also be lovely in one 9″ round pan or a 9″x9″ square baking pan. You could even bake in a loaf pan and serve as tea bread.

  • Lillabee Classic Yellow Cake Mix + ingredients listed on the back (milk,vanilla, butter, 2 eggs)
  • 2-3 blood oranges (1 T. zest + thin horizontal slices of peeled oranges)
  • 2 tsp blood orange juice
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  1. Zest 1 Tablespoon of orange zest and set aside. Peel and slice blood oranges thin and horizontally. Arrange in the bottom of a greased baking pan.
  2. Empty contents of flour mixture into a bowl and whisk in cardamom, cinnamon, ginger and nutmeg.
  3. Follow directions on the back of the Classic Yellow Cake Mix box and add in orange zest when you cream butter and sugar together. Substitute 2 tsp of blood orange juice for the 2 tsp of apple cider vinegar or lemon juice. Pour batter in pan over the orange slices.
  4. Bake as directed. Test with a toothpick inserted in the middle of the cake before removing from the oven. When toothpick comes out clean, it’s done.
  5. Let cool on a on wire cooling rack for 5 minutes, then turn baking pan upside down to release the cake. Let cool completely and transfer to your serving plate before topping with warm butterscotch.

Happy Baking from the Lillabee Hive!

Strawberry Cocoa Nib Waffles

Cocoa nibs. Yum! If you haven’t tried them, you must! A cocoa nib is a cocoa bean that has been roasted and broken into small bits. They remind me of chocolate covered coffee beans. Crunchy, chocolaty, slightly acidic and just the perfect combo with strawberries in these waffles. Now, before I had my daughter, I swore that I would never feed my child chocolate for breakfast… and then there were cocoa nibs.  High in antioxidants, cocoa nibs are also an excellent source of magnesium, calcium, iron, copper and zinc. And besides, they add a chocolaty delicious crunch!! How can you go wrong? Lillabee waffles are a great breakfast or brunch treat. Make a double batch and freeze for another morning. They also make a great snack. If you don’t have a waffle iron, don’t fret. You can use this batter to make pancakes too. So go ahead, eat chocolate for breakfast! It’s good for your health! (And good for your soul).

  • 1/2 cup fresh strawberries, chopped (or for frozen strawberries, defrost and drain off extra liquid)
  • 1/4 cup cocoa nibs
  • 2/3 cup milk of choice (cow, coconut, almond, rice,etc.) You might also need an extra 1/4 cup or so to get the consistency right for your waffle iron.
  • 1 egg
  • 1 Tb oil (canola, grapeseed, coconut, etc)
  • 1 cup Lillabee Perfect Pancake / Waffle Mix

Follow the directions on the back of the Lillabee Perfect Pancake / Waffle Mix to prepare one batch of pancakes. Stir in strawberries and cocoa nibs. Let batter stand for a few minutes. Heat your waffle iron. Check the consistency of your batter. If the batter is too thick to pour from a spoon, add a little more milk to thin it out a bit. Grease the surface of the iron. I like to use spray oil. Using a ladle pour batter into the center of the waffle iron.

Every waffle iron is a little different so it may take some experimentation to determine just how much batter makes the perfect waffle. My general rule is to stop filling the iron when the batter is 1″ from the sides. Close the top and let cook until most of the steam has escaped and the top looks golden brown. Keep warm in your oven or toaster oven on the bare rack at 250 degrees. Avoid stacking or putting on a plate or baking sheet, as this will likely make the waffles soggy.

I hope you enjoy these waffles with someone you love on Valentine’s day or any day. 


Sweet Strawberry Coconut Cream Frosting

Hi Lillafriends,

At our house we are counting down the days to Valentine’s day. Little hands are decorating every square inch with red and pink hearts. Today, in preparation for our Valentine’s day dinner, all pink and red of course, we whipped up a sweet strawberry coconut cream frosting that was so delicious we couldn’t stop eating it straight off of the spoon! Whether you are frosting cake, cupcakes or minis, you are sure to enjoy this simple and super yummy dairy free frosting recipe. Try it with Lillabee classic yellow cake, or this chocolate cake recipe adapted from the yellow cake mix. Delish!

  • 3 large strawberries, fresh or frozen (defrosted)
  • 1 can organic full fat coconut milk (chilled)
  • 1/4 cup solid coconut oil or earth balance coconut spread or margarine of choice
  • 3-4 cups powdered sugar
  • 1 Tablespoon vanilla bean paste or powdered vanilla (optional) 

In a food processor, puree strawberries until smooth. Add 1/4 cup coconut oil or spread and optional vanilla bean paste or powder. Add 2 cups of powdered sugar. Pulse food processor until combined. Open can of chilled coconut milk. You will notice that the coconut cream has separated from the coconut water. Spoon out 1/4 cup of the thickest coconut fat along with another 1/2 cup of powdered sugar and pulse again. Continue adding powdered sugar 1/4 cup at a time until you achieve the consistency you desire. Frosting should be smooth and easy to spread, but not so runny that it can’t hold it’s shape. If you find that it becomes too stiff, just add 1 Tablespoon of coconut cream at a time until you are happy with the texture.

Note: This frosting looks best when used immediately after it is prepared. It is still delicious after it is refrigerated, but you will notice in the cupcake photo how it can become a little more textured after refrigeration.

Happy Valentine’s Day from your friends at the Lillabee Hive! XO









Fudgy Brownie Cookies



Want a fun, simple twist on a traditional brownie for Valentine’s day? Try these bite sized Lillabee fudgy brownie cookies.

Simply follow the directions on the back of the Lillabee Fudgy Brownie Box, scoop 2 tablespoons of batter and roll with greased fingertips into a ball, roll the dough ball in sugar and bake on a parchment lined cookie sheet for 12-14 minutes at 375.

A simply sweet treat to share with someone you love.

Happy Valentines Day & Happy Baking!