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Gingerbread Pancakes with Sauteed Cinnamon Bananas

Gingerbread Pancakes 2 w text

If you are looking for something festive for your holiday brunch or Christmas morning, look no further. These delectable gingerbread pancakes are just the thing! The combination of warming spices with deep dark molasses is perfect on a cold day. And the flavor of gingerbread is so festive.

Bananas might seem like an unusual topping for gingerbread, but I can assure you it is simply divine! My family gobbled these up so quickly, I almost didn’t have time to snap a picture! I’m guessing this recipe will remain in rotation in our home for a long time to come.

I hope you enjoy them as much as we do! Next time I am planning to make waffles with the batter. Yummy!

Gingerbread Pancakes 1 w text

 

  • 1 ½ cups Lillabee Perfect Pancake Mix
  • 1 tsp dried ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 large eggs
  • ½ cup of milk (rice, almond, cow, etc.)
  • 1 Tb mild flavored oil (grapeseed, canola, etc.)
  • 1 Tb vanilla bean paste (or 2 tsp vanilla extract)
  • 2 Tb molasses
  • 2 Tb honey
  • 2 Tb brown sugar

In a large bowl, mix together Lillabee Pancake / Waffle mix with spices. In a medium bowl, mix together eggs, milk, oil and vanilla. Using a whisk, mix wet ingredients into dry ingredients until combined. Next whisk in molasses, honey and brown sugar until well combined. Let batter stand for 5-10 min. Follow box directions to make pancakes. If your batter is too runny, just add 1 Tb pancake mix at a time until desired consistency is achieved.  If batter is too thick, add a splash of milk.

For Sautéed Cinnamon Bananas: After you have finished cooking your pancakes, add  1 Tb oil or butter and a sliced banana to your hot pan or skillet. Mix around with wooden spoon or spatula for 1-2 min. until soft and slightly golden brown. Finish in the pan with 1 Tb vanilla bean paste and a dash of cinnamon. Pour straight from pan onto your stack of pancakes and enjoy!

Happy Holidays & Happy Baking!

Your friends at the Lillabee Hive

Oatmeal Macadamia Nut Pancakes

Oatmeal macadamia nut pancakesConsidering it is Sunday, it’s probably not surprising that I’ve posted a pancake recipe today.   I love pancakes, but during the week I don’t always have time to make them.  With this being said, Sundays are my pancake days.  Sometimes I make extras and freeze them for later in the week or even save them for a snack later on in the day. 

I recently met a man in Whole Foods Colfax while sampling some of our tasty Lillabee treats.  He was from Aspen and also loves pancakes.  I began telling him about our wonderful and nutritious pancake mix, but he was not sold on the product.  He told me that the only pancakes he eats are from a cafe in the heart of Aspen called Poppycock’s.  He orders the same pancake every time he goes, which is quite frequent, and never tires of them.  I asked him what flavor they were and why they were so great.  The way he described the hot cakes literally tempted me enough to drive to Aspen just to try the Oatmeal Macadamia Nut Pancakes.  The pancakes were delicious and entirely worth the drive, as they melted in my mouth.

Today, I am sharing a recipe that recreates these tasty buttermilk pancakes without the gluten or dairy. I used gluten free oats and a touch of vinegar to give it that true buttermilk flavor.  I liked these Oatmeal Macadamia Nut Pancakes so much that after I finished eating them, I made another batch and froze them for this coming week!  I hope I run into the gentleman who told me about these pancakes in the future so I can share with him the Lillabee version of his favorite hot cake.  Happy Sunday and Happy Baking!

  • 1 Cup Lillabee Perfect Pancake/Waffle Mix
  • 1 Tbls Sugar
  • 1/2 Cup Gluten Free Oats
  • 1 tsp Vanilla Extract
  • 1  Cup Milk (Rice, Almond, Cow)
  • 2 tsp White Wine or Apple Cider Vinegar (adds buttermilk flavor)
  • 1 Tbls Canola Oil
  • 1 Egg (simply omit egg to make vegan)
  • 1/3 Cup Chopped Macadamia Nuts + more to top the pancakes

Prep:

Heat a large pancake skillet over medium heat and brush or spray it with oil.

Make:

In a large bowl, mix together the pancake mix, sugar and oats.  In a separate bowl, combine the milk with the vinegar to make a “buttermilk.” Once the milk has thickened, put it in a large mixing bowl and add the egg, vanilla and oil and whisk to combine.  Slowly add the dry mixture to the wet mixture and whisk to combine.  The batter should be smooth after mixing.  Fold the macadamia nuts into the batter with a spatula.  Let the pancake batter rest for about 5 minutes to thicken. 

Once the batter has thickened, form each pancake by dropping 1/3 cup of batter onto the prepared skillet.  Cook until the edges begin to brown and small bubbles appear throughout the pancake.  Flip the pancake, and continue to cook for a few more minutes on the other side.  Repeat with the remaining batter.  This recipe should make between 4 and 6 medium pancakes.

Top the pancakes with additional macadamia nuts and syrup!  Enjoy!

Apple Cinnamon Raisin Waffles with Coconut Maple Emulsion

apple waffle w text 2What are you making for brunch this weekend? Here’s what I’m serving Sunday morning. These apple cinnamon raisin waffles are nutritious and unbelievable delicious. Can you imagine anything more delightful on a chilly fall morning than biting in to a crispy waffle to find a warm sliver of  tart apple and a sweet note of raisin?  I think not.

As if this recipe wasn’t yummy enough, I am sharing another favorite family recipe for coconut maple emulsion to top it off. Don’t worry, the emulsion sounds fancy, but it is so easy! All you need is a whisk and three ingredients. It literally takes less than a minute and has much less sugar than pure maple syrup, but is equally decadent and satisfying. Trust me on this one. You will be hooked!

Have a lovely weekend and happy baking!

 

Apple Cinnamon Raisin Waffles: makes two or three 7″ waffles

  • 1 cup Lillabee Perfect Pancake / Waffle Mix
  • 1 egg (for vegan waffles, simply omit the egg and add an extra splash of rice milk)
  • 2/3 cup of milk (rice, almond, cow, etc)
  • 1 Tb oil (canola, grapeseed, coconut)
  •  1 Tb vanilla bean paste (or 1 tsp vanilla extract)
  • 2 Tb ground flax meal (optional)
  • 1 apple sliced thin 
  • 1/4 cup raisins
  • 1/2 tsp ground cinnamon

Whisk together all wet ingredients. Next add apples, raisins and cinnamon. Stir in Lillabee Perfect Pancake / Waffle Mix and let batter stand for 2-5 minutes while heating waffle iron. When waffle iron is hot, use a ladle to pour batter into the center of the waffle maker. Fill until the batter is about 1″ from the edge. Close waffle iron and let cook until most of the steam has escaped and the waffle is golden brown.

 

coconut maple emulsion with graphics

Coconut Maple Emulsion: An emulsion is a combination of two liquids that typically would not mix, like oil and vinegar. When the ingredients are whisked together, droplets of one liquid becomes suspended in the other. Oh so delightful! This recipe is all about Mama ingenuity.  One morning my daughter was asking for maple syrup with her breakfast. I am always reluctant to let her start her day with a lot of sugar. So, I whipped up this combo and it  has been a staple at our breakfast table ever since.

Let me also say a few words about vanilla bean paste. I have been a little obsessed with this amazing product ever since I discovered it. It provides the aroma and gourmet experience of baking with vanilla beans, without the work. I use it in everything! It is an equal substitute for vanilla extract, so you can use in any baked good. And its so yummy, you can almost eat it off of the spoon. I make home made granola with it and stir it into oatmeal. I also have a fantastic recipe for coconut vanilla bean caramel coming you way soon. I always buy the Nelson Massey brand because it is all natural and certified gluten free and allergen free. You can purchase it here, as well as Whole Foods and other specialty food stores.

When I prepare this luscious topping at home I double or triple the recipe, pour it into a glass jar and place it in the refrigerator. Every 10 minutes I give it a whisk as it is cooling so that the maple syrup and vanilla beans stay suspended. We use this delicious topping on pancakes, crepes, french toast and so much more! I hope you enjoy it as much as we do at the hive!

After warming the coconut oil until it is liquid, measure and pour into a small bowl. Add  the vanilla bean paste and maple syrup. Whisk vigorously until the ingredients are mostly combined. Serve immediately. If ingredients separate, simply whisk again. You can play around with getting it cool enough to stay suspended, but not so cold it is solid.

Sweet Potato Spice Waffles

sweet potato spice waffles coverFall is my favorite time of the year and one of the reasons I like the season so much is because of all the delicious foods.  Pumpkin is typically my go-to fall flavor, however, this year I am a little obsessed with sweet potato.  Pumpkin pancakes have been my favorite breakfast treat for quite some time now, but after this morning’s Sweet Potato Spice Waffles, it may be tough for me to decide between the two recipes.  I made the Sweet Potato Spice Waffles completely vegan today and also added lots of cinnamon, nutmeg and pumpkin pie spice to boost the nutrition.  These waffles are thick and delicious, and are the perfect meal to wake up to on a Fall day.  Please try out this recipe and let me know which you like best–the Pumpkin Pancakes or Sweet Potato Spice Waffles… take my word, it is a tough decision.  Happy Fall and Happy Baking!

  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Sweet Potato Puree
  • 1 Tbls Sugar
  • 1 Cup Perfect Waffle Mix
  • 3/4 tsp Cinnamon
  • 1/8 tsp Pumpkin Pie Spice
  • 1/8 tsp Nutmeg

Prep:

Plug in your waffle iron and let it pre-heat.

Make:

In a bowl, whisk together the milk, oil, vanilla and sweet potato puree.  In a separate bowl, whisk together the waffle mix, sugar and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.

Bake:

Pour about 1/2 cup of the batter onto the hot waffle iron.  You may need more or less batter depending upon the size of your waffle maker.  The waffles are done when the edges turn golden brown, however consult your waffle iron for best results.

Serve with granola, pecans, butter and/or agave nectar.  Enjoy!

Double Chocolate Chunk Pancakes

I don’t know about you, but sometimes I just need something sweet and completely indulgent for breakfast.  This past weekend, I had one of these mornings and decided to make a breakfast version of one of my favorite cookies…. Double Chocolate Chunk!!   I debated between pancakes and waffles for a few minutes while the batter was setting up, but ended up making pancakes; you can, however, use this Double Chocolate Chunk batter to make both pancakes and waffles.   These hot cakes are so tasty that they will lure any and every sleepy-head to the breakfast table, myself included.  Happy Baking!

  • 1 Cup Lillabee Perfect Pancake/Waffle Mix
  • 2 Tbls Cocoa Powder
  • 1 tsp Sugar
  • 1 tsp Vanilla Extract
  • 3/4 – 1 Cup Milk (Rice, Almond, Cow) depending upon desired pancake thickness
  • 1 Tbls Canola Oil
  • 1 Egg (optional)
  • 1/4-1/3 Cup Mini Chocolate Chips

Prep:

Heat a large pancake skillet over medium heat and brush or spray it with oil.

Make:

In a large bowl, sift together the pancake mix, sugar and cocoa powder.  In a separate bowl, combine the milk, egg, vanilla and oil and whisk to combine.  Slowly add the dry mixture to the wet mixture and whisk to combine.  The batter should be smooth after mixing.  Fold the chocolate chips into the batter with a spatula.  Let the pancake batter rest for about 5 minutes to thicken.  If you are interested in thicker pancakes, add less milk to the batter.

Once the batter has thickened up, form each pancake by dropping 1/3 cup of batter onto the prepared skillet.  Cook until the edges begin to brown and small bubbles appear throughout the pancake.  Flip the pancake, and continue to cook for a few more minutes on the other side.  Repeat with the remaining batter.  This recipe should make between 6 and 8 medium pancakes.

Serve pancakes with fresh fruit and powdered sugar!  Enjoy!