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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


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


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!

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: