Puffed Apple Pancake


  • 1 cup milk
  • 4 eggs
  • tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 2cup flour
  • tablespoons butter, melted
  • 3 apples (I used Cortland), peeled & thinly sliced
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon



  1. Preheat oven to 425 degrees Farenheit.
  2. Whisk the milk, eggs, maple syrup and vanilla, in a medium bowl.
  3. Add the flour to the mixture and whisk until smooth.
  4. Lightly grease sides of 9×13 glass dish with butter and pour melted butter in dish.
  5. Place the apple slices over the butter and bake in oven for 10 minutes.
  6. Pour the batter over the apples and and sprinkle the brown sugar and cinnamon on top.
  7. Bake for about 20 minutes or until puffy and lightly browned.
  8. Remove from oven and let cool slightly before serving. Serve with plain yogurt and extra maple syrup if desired.

recipe adapted from  

Pumpkin Pancakes



1 scoop unflavoured protein powder
½ cup pure pumpkin puree
1 organic egg
½ tsp baking soda
½ cup rolled oats
½ cup almond milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Coconut oil or organic butter – to heat in pan


Preheat griddle to medium.
Blend all ingredients together in a blender until smooth.
2. Melt a teaspoon or two of coconut oil or butter. When hot, pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

Recipe adapted from Samantha Gladish at

Photo credit Samantha Gladish 

Blueberry Pancakes

High angle shot of a stack of fresh homemade blueberry pancakes.

1 1/3 cup oat flour (grind oats in blender to make flour)
1 tbsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1 1 /4 unsweetened almond milk
1 large egg
1 tbsp coconut oil, melted
1 tsp pure vanilla extract
1 banana
1/2 cup blueberries


1. Combine flour, baking powder, salt and cinnamon in large bowl.
2. Whisk milk, egg, oil, and vanilla in a medium bowl. Add banana and mash with ingredients.
3. Pour banana mixture into flour mixture and combine. Add blueberries and stir to combine.
4. Lightly grease a non stick pan with organic butter or coconut oil over medium heat. When pan is hot, use 1/4 cup to pour batter into pan.
5. Cook until bubbles form, then flip and cook on other side until lightly browned.

Ingredient swaps
In place of banana, 1/4 cup of unsweetened applesauce works well.
Replace almond milk with full fat coconut milk for extra fluffy pancakes.

Recipe adapted from Samantha Gladish at

Photo credit Samantha Gladish

Strawberry Banana Pancakes


One of my favourite things about summer is fresh Ontario strawberries and eating breakfast on the patio.  These easy blender pancakes whip up so quickly, you don’t need to save them for a decadent weekend brunch.


2 cups gluten free oats

1 cup almond milk

1 banana (plus extra for topping if desired)

1 cup sliced strawberries (plus extra for topping if desired)

1/4 teaspoon sea salt

1/2 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large egg

coconut oil for cooking


Preheat griddle to medium heat.  Combine all ingredients except for egg and coconut oil into a high speed blender or food processor.  

blender pancakes

Blend well.  Add in egg and blend to combine.  Depending on the freshness of your banana and strawberries, you may need to add more oatmeal to thicken the batter or add more almond milk if the batter is too thick.  

Once a desired consistency has been obtained, melt a bit of coconut oil onto your preheated griddle.  You may need to add more coconut oil as you go along.  Pour about 1/4 cup of batter for each pancake.  Cook for 2-3 minutes or until underside is golden brown.  Flip and continue cooking 2-3 minutes or until cooked through.  Top with sliced strawberries, bananas and pure maple syrup.


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