Apple and Ham Biscuits

Apple and Ham Biscuits
Makes twelve to fifteen biscuits

Note: The secret to perfect biscuits is handling the dough as little as possible. It might seem like they will fall apart easily, but that’s what you’re going for.

1 tbsp. unsalted butter, plus 1 tbsp. for ham
2 c. diced apples (Pennington recommends Sonata, Winesap, or Golden Delicious)
4 c. all-purpose flour, plus more for your counter
1 tsp. sugar
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 c. (2 sticks) unsalted butter, chilled and cut into small cubes
1 c. cold plain yogurt
⅓ c. cold water
1½ pounds ham steak, cut into 12 equal pieces

  1. Preheat oven to 350°.
  2. To prepare the biscuits, add 1 tbsp. butter to a medium saute pan and set over medium heat. Once the butter is melted completely, add the apple and cook until just soft, stirring often, about 5 minutes. Transfer the cooked apples to a plate in a single layer and move to the fridge to cool quickly and completely.
  3. In the bowl of a food processor, add the flour, sugar, baking soda, baking powder, and salt. Pulse a few times to blend well. Open the top of the processor and scatter the butter cubes evenly over the surface of the flour mixture. Close and pulse about 30 times, until the dough resembles coarse crumbs. Open the top of the processor and scatter the cooled apples over the surface.
  4. In a small bowl, combine the yogurt and water, stirring until blended. While simultaneously pulsing the food processor, add the yogurt mixture through the top until the dough just starts to come together, about another 30 times. The dough will blend itself into 2 or 3 large portions.
  5. Flour your countertop liberally, adding a spoonful to your hands to prevent sticking, and turn the dough out onto the counter. Using your palms, push together the large portions of dough, forming a single mass. Turn and form a rectangular block by pushing in the opposite sides of the dough. Do not knead.
  6. Flour a rolling pin, and roll out the dough to about a ¾-inch thickness, working from the center. Using a 4-inch biscuit cutter or straight-edged drinking glass, cut as many biscuits as possible and place on a baking sheet, leaving at least 2 inches between biscuits. Any leftover dough can be pushed into a rectangle and recut into more biscuits.
  7. Bake until the biscuits just start to brown, about 20 minutes. Set aside to cool slightly.
  8. While the biscuits are cooling, heat a large saute pan over medium-high heat and add the butter. Once the butter melts, place as many ham slices as you can fit into a single layer and sear on one side until golden brown. Remove from the pan and continue cooking in this fashion until all the ham is browned.
  9. To serve, split the biscuits in half and add a warm ham slice to each.


Bacon, Cheese & Egg Biscuit Cups

Bacon, Cheese & Egg Biscuit Cups
For Biscuit Dough:

2 1/2 c. flour

2 1/2 t. baking powder

1/2 t. salt

1 T. sugar

1/2 c. butter or margarine, cut into small pieces

1/2 c. milk

1 egg, slightly beaten

  1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

6 eggs

3 oz. cream cheese

1/2 c. milk

1 lb. bacon, cooked and crumbled

1 1/2 c. shredded cheddar cheese

To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

  1. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:

  1. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
  2. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.


banana honey pikelets

banana honey pikelets

  • 1 cup (150g) self-raising (self-rising) flour, sifted
  • ½ teaspoon baking powder
  • 1 banana, mashed
  • 2 tablespoons honey, plus extra, to serve
  • ¾ cup (180ml) milk
  • 1 egg
  • yoghurt and fresh raspberries, to serve

Place the flour and baking powder in a bowl and make a well in the centre. Place the banana, honey, milk and egg in a separate bowl and whisk to combine. Gradually add the banana mixture to the flour and mix until smooth. Heat a lightly greased non-stick frying pan over medium heat. Add tablespoonfuls of the batter to the pan and cook, in batches, for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden. Serve with the yoghurt, extra honey and raspberries. Makes 20.

Tip: Place cooked pikelets in zip lock bags and freeze for up to 2 months. Spread with your favourite chocolate, nut or fruit spread.

Blueberry Banana Oatmeal Breakfast

Blueberry Banana Oatmeal Breakfast Cake – Ingredients:

Dry Ingredients
– 2 cups old-fashioned oats

– 1/4 cup flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 cup brown sugar

– 3/4 teaspoon cinnamon

Wet Ingredients

– 2 cups milk

– 4 tablespoons melted butter

– 2 large eggs

– 2 teaspoons vanilla


– 2 medium bananas, sliced

– 1 cup blueberries

Preheat oven to 350 degrees, grease a 9″ x 9″ baking pan and set aside.

Step 1. Mix your dry ingredients together in a bowl, set aside.



Step 2. Layer half your fruit on the bottom of your greased pan. Combine your wet ingredients and then pour into the pan on top of the fruit. Add your dry ingredients to the pan and mix well. Top with remaining fruit.
Bake in a preheated 350 degree for 30-35 minutes until the top is golden brown and bubbly.

Breakfast Chia Seed Pudding

Breakfast Chia Seed Pudding

2 cups vanilla almond milk

1/2 cup chia seeds

1/4 cup sweetened shredded coconut

1/4 cup toasted slivered almonds

4 teaspoons sugar, divided, optional



In a medium bowl, stir together almond milk and chia seeds. Add coconut flakes and slivered almonds and stir well until combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours. Before serving, stir pudding again. Divide between bowls and top each with a 1 teaspoon of sugar if desired

Cinnamon Roll Baked Oatmeal

Cinnamon Roll Baked Oatmeal

(Serves 1)

  • 1/2 cup oats (50g)
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • sweetener, such as 1 1/2 tbsp maple syrup or pinch stevia
  • 1/4 cup applesauce (60g) (or pumpkin or mashed banana)
  • 1/4 cup milk of choice, creamer, juice, or water
  • heaping 1/16th tsp salt
  • Optional, for a more-buttery flavor: 1 tbsp oil or nut butter (if oil, scale the other liquid back)
  • Optional: handful of raisins, chopped walnuts, brown sugar for the top

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first, if you want your cakes to pop out.

Classic Homemade Pancakes

Classic Homemade Pancakes


3 cups Plus 2 Tablespoons Cake Flour

1 Tablespoon Baking Powder

3 Tablespoons Sugar

3/4 teaspoons Salt

2-1/2 cups Milk

2 whole Large Eggs

1 Tablespoon Vanilla

4 Tablespoons Butter, Melted

Extra Butter

Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

French Crepes

French Crepes


Makes about 15
2 cups All Purpose flour
Pinch of sea salt
2 1/2 cups Whole Milk
4 Eggs
2 tablespoons butter, melted

1 teaspoon vanilla
Butter for coating pan

Instructions for Batter

  • Place flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well.
  • Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in butter.
  • Place batter in the fridge for at least 15-30 minutes to thicken. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk before frying.
    Instructions for Frying the crepes
  • Place 1 teaspoon of room temperature butter on a paper towel to lightly coat the inside of the crepe pan. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
  • Pour in 2 -3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.

Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Donut Planet's Strawberry Donuts

Saturday Morning  Strawberry Doughnuts

1 cup whole wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg
1 tablespoon melted butter
1 teaspoon vanilla extract
1/2 cup pureed strawberries

Preheat oven to 425º F and spray a doughnut pan with cooking spray. Set aside until ready to use.

  1. Mix together flour, sugar, baking powder, and salt. Stir in milk, egg, butter, and vanilla. Fold in the pureed strawberries until the batter is pink and well mixed.
  2. Fill the greased doughnut molds two-thirds full and bake for 8-10 minutes or until the tops are firm when touched lightly. Allow them to cool slightly before turning out of the pan. Immediately roll in powdered sugar to coat.


Foodie Kids Granola

Foodie Kids Granola

2 cups old fashioned rolled oats
½ teaspoon sea salt

1 teaspoon pumpkin pie spice
½ cup pure maple syrup
1 teaspoon vanilla extract
1. Preheat the oven to 350˚F. Line a large baking sheet with foil. Set aside until ready to use.

  1. Stir together all ingredients in a large bowl and coat thoroughly. Spread across the prepared baking sheet and bake for 15-18 minutes. After 10 minutes, stir and spread across the tray to toast evenly.
  2. Remove from oven and allow to completely cool before transferring to an airtight container. Use as a topping on yogurt or fresh fruit for a quick, healthy snack.
French Toast on a stick


  • 1 cup milk (any kind of milk will work)
  • 2 large eggs
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 4 cups brioche, french or sandwich bread (cut into 2 inch cubes)
  • 1 tablespoon butter or oil
  • 16 strawberries, stems removed
  • 2 bananas, sliced into 1/2 inch coins
  • 8 wooden skewers


  1. 1. In a bowl, whisk together the milk, eggs, honey and cinnamon.
  2. 2. Dip the bread cubes in the milk mixture to coat each side.
  3. 3. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown.
  4. 4. Skewer the french toast cubes, strawberries and bananas and serve with maple syrup for dipping.
Fruity Breakfast in a Jar

Fruity Breakfast in a Jar


Makes 2- four ounce or 1- 8 ounce serving jar/s

2/3 cup traditional oats, uncooked

1/3 cup Greek yogurt

1/3 cup blueberries or strawberries, fresh or frozen

1/3 banana, sliced

1 teaspoon honey*

2/3 cup almond milk*


  1. Combine the first 5 ingredients and stir well. Add the almond milk, more if desired up to the rim. Screw on the cap and shake. Refrigerate overnight until served, up to 3 days.

*You may use maple syrup or your favorite sweetener instead of honey.

*Substitute regular, soy, coconut or other milk products for almond milk.

Homemade 5 Ingredient Granola

Homemade 5 Ingredient Granola

Makes 8 cups


  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/2 cup coconut oil
  • 1/3 cup honey
  • 2 teaspoons vanilla


  • 1 cup wide cut coconut
  • 1/3 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup raisins or cranberries
  • 1/2 cup dried mango
  • 1 cup chopped nuts


    1. Mix rolled oats and brown sugar together. In a separate bowl, whisk together the oil, honey and vanilla.
    2. Pour over dry mixture and stir to coat thoroughly. Add optional chopped nuts, and desired seeds at this point.
    3. Bake for 30 minutes. Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
    4. Add optional dried fruit and coconut after baking.

Cool on baking sheet 10-15 minutes and break any large pieces.

Homemade Fruit “Pop Tarts”

Homemade Fruit “Pop Tarts”

Makes 4 / Easily doubled


1 box purchased pie dough, chilled

12 tablespoons all fruit strawberry, raspberry or cherry preserves (preferably organic or homemade)

Powdered sugar

Fresh berries


  • Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to create a rectangle and cut into eight 5×3-inch rectangles.
  • Arrange 4 rectangles, spaced apart, on each sheet and spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle.
  • Using finger tips gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover and freeze tarts on sheets at least 2 hours and up to 1 week.
  • Preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.
Leek & Canadian bacon frittata

leek & Canadian bacon frittata makes 6

  • 2 cups leeks, washed & chopped (about 2 large leeks)
  • 1 1/2 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup parmesan cheese, shredded
  • 1/2 cup Canadian Bacon chopped (about 6 slices)
  • 1/4 tsp freshly ground black pepper
  • pinch of freshly grated nutmeg
  • parchment paper

Preheat oven to 375°F.

Slice the root ends off the leeks.

Making a cut at the dark green leaves, cut the tops off as well.

Slice the leeks down the center vertically, exposing the ribs. Leeks are notorious for sand and unless you like gritty veggies then you must clean the leeks. To do this, simply fan your fingers across the inside of the leeks under running water.

Next, cut the leeks into 1/4 inch crescents. You will want 2 cups.

Over medium-low heat, heat the olive oil and add the leeks and 1/2 tsp of sea salt. Stir. Saute for 5 to 10 minutes, stirring frequently, until the leeks become soft. Turn off heat

In a large bowl, combine the eggs and milk. Whisk until well mixed.

Chop the Canadian bacon into cubes.

To the egg and milk mixture, add the Canadian bacon, leeks, cheese, pepper, the remaining 1/4 tsp of salt, and a pinch of nutmeg. Stir to combine.

Cut 6 5″ x 5″ squares of parchment paper and place in a muffin tin leaving space between each cup.

Fill parchment the paper lined muffin cups with the egg and leek mixture. Place in the oven for 25 minutes.

Remove the frittatas from the muffin tin and allow to cool slightly before eating


Nutella Baked Oatmeal

Nutella Baked Oatmeal

Nutella Baked Oatmeal

serves 6


2 cups rolled oats

1 teaspoon baking powder

1/4  teaspoon salt

1/4 cup chopped walnuts

2 eggs

1 cup milk

1/4 cup agave syrup

2 tablespoons melted coconut oil

1/4 cup chocolate hazelnut spread such as Nutella

1 cup fresh strawberries, sliced

2 bananas, sliced


Preheat oven to 350 degrees. Lightly coat a 9 x 13” baking dish with cooking spray.

In a medium bowl, stir together oats, baking powder, salt, and walnuts.

In another medium bowl, whisk together eggs, milk, agave syrup, and coconut oil.

Pour wet ingredients into oat mixture and quickly stir just until combined. Pour oatmeal into baking dish. Drop dollops of Nutella all over the top of the oatmeal and swirl in with a knife. Bake for 30-40 minutes or until edges have turned golden brown. Cool 5-10 minutes before serving. Serve with strawberries and bananas, and additional milk poured over, if desired.


Nutella Pancakes

Nutella  Pancakes


1 1/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup Nutella

1 large egg

1 tablespoon sugar

1 1/4 cup milk



  1. Whisk the first 3 ingredients in a bowl.
  2. In a separate bowl whisk the Nutella, egg and sugar until combined, then whisk in the milk until incorporated.
  3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
  4. Heat a large sauté pan or griddle over medium heat and grease with oil.
  5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
  6. Serve with raspberry sauce.

* You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.


Overnight Pumpkin Vanilla Oatmeal

Overnight Pumpkin Vanilla Oatmeal

Serves 1-2


½ cup quick oats

⅔ cup vanilla almond milk

¼ cup organic pumpkin puree

1 tablespoon ground flax meal

1 tablespoon pure maple syrup

¼ teaspoon Pumpkin Pie Spice

½ teaspoon vanilla extract


  1. In a mason jar, layer the oats, almond milk, pumpkin puree, flax meal, syrup, cinnamon and vanilla extract. Cover tightly and place in the refrigerator.

Serve with chopped fruits, nuts and yogurt.

Puff the Magic Pancake

Puff the Magic Pancake

Makes 4 individual puff pancakes


4 teaspoons butter

½ cup whole milk

2 eggs

½ cup all purpose flour

Pinch of nutmeg (freshly grated is best)

1 teaspoon vanilla

Pinch of salt


  1. Preheat oven to 425 degrees F.
  2. Spray 4 custard cups or muffin cups with nonstick cooking spray and put on a 9 x 13 inch baking pan. Place 1 teaspoon butter in the bottom of each cup and place the baking sheet in the oven for 5 minutes (to melt butter) to sizzling point while preparing pancake batter.
  3. In a small mixing bowl, whisk together milk, eggs, and vanilla. Add flour, salt, and nutmeg whisking to blend into a smooth batter.
  4. Remove baking pan with custard cups from oven. Ladle equal amounts of pancake batter into each of the 4 cups, then return to the oven and bake 15 to 20 minutes. You will be amazed to see how these pancakes “magically” puff while baking!
  5. Remove pan from oven and remove cups from pan. Be careful: these are very hot.

6. Garnish pancakes by sprinkling each with ½ teaspoon powdered sugar and maple syrup or jam

Shake and Scramble Eggs

Shake and Scramble Eggs
Serves 1
2 eggs
2 tablespoons milk
1/4 cup finely chopped smoked turkey or ham
1/4 cup finely chopped green or red pepper, or cooked vegetables
1/4 cup shredded cheddar or Colby cheese
Cooking spray

  1. Shake ingredients in a microwavable container; cover loosely.
  2. Microwave on medium high 1 to 1-1/2 minutes; stir around outside edge to move cooked eggs towards the centre. Return to microwave and cook 15 to 30 seconds longer.

Cover and let stand 30 seconds before serving.

Spring Time Granola

Spring Time Granola


2 cups old-fashioned oats (use certified gluten-free oats if making this GF)

1 cup grated or shredded carrots

1/2 cup shredded coconut

1 cup sunflower seeds

1/4 cup maple syrup

1/4 cup melted coconut oil

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 cup raisins


Heat oven to 350 degrees F and line a baking sheet with foil. Set aside until ready to use.

  • Place the oats, carrots, sunflower seeds, coconut, maple syrup, coconut oil, cinnamon, salt, ginger, nutmeg, and cloves together in a large mixing bowl.  Toss well until combined.
  • Spread the mixture out evenly on a baking sheet and bake for 25 minutes, pulling the mixture out at the halfway point and giving it a good stir before the final round of baking.
  • Remove from oven and let cool until the granola reaches room temperature. Add raisins and toss to combine.

Enjoy immediately, or store in a sealed container for up to 2 weeks.

Strawberry / Banana Pancakes

Strawberry / Banana Pancakes

Makes 6 small pancakes


1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/3 cup mashed ripe banana
1/2 cup sliced strawberries

  • In a medium-sized bowl, whisk together flours, baking powder, and salt. Set aside.
  • In another bowl, whisk together buttermilk, egg, and vanilla until well-combined.
  • Pour in dry ingredients and stir until just incorporated. Stir in mashed banana and fold in sliced strawberries.
  • Lightly spray griddle with non-stick cooking spray.
  • Pour a scant 1/2 cup of batter onto heated griddle and immediately spread it out with the back of a ladle or spoon to form an even, circular shape.
  • Cook until bubbles appear on the surface and edges are set. Carefully flip over and cook on the other side until golden brown and cooked through. Repeat with remaining batter.
  • Serve warm with freshly sliced bananas, strawberries, and pure maple syrup
Strawberry French Toast Roll Ups

Strawberry French Toast Roll Ups


Serves: 8 roll ups


  • 8 slices sandwich bread, crusts removed
  • ¼ cup whipped cream cheese
  • 1 cup strawberries, diced
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, for cooking
  • 2 tablespoons sugar
  • ½ teaspoons ground cinnamon


  1. On a flat surface, flatten sandwich bread with a rolling pin.
  2. Spread 1½ teaspoons of cream cheese onto each slice of bread.
  3. Place 1 tablespoon of diced strawberries along the edge of each piece of bread.
  4. Carefully, roll up bread tightly.
  5. In a shallow dish, beat eggs, milk and vanilla.
  6. Dip each bread roll in the egg mixture and place 3-4 of them in a butter greased skillet, over medium heat, seam down.
  7. Cook 3 minutes or until golden brown and flip.
  8. Cook other side for an additional 1-2 minutes and remove from pan.
  9. In a shallow dish, combine sugar and cinnamon.
  10. As french toast rolls come out of the pan, lightly dust with cinnamon sugar and serve.
Whole Wheat Blueberry Granola Pancakes

Whole Wheat Blueberry Granola Pancakes

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Whole wheat pancakes with blueberries and granola! Our family loves these pancakes!


2 cups Gold Medal whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup blueberries
1 cup granola (we used NatureBox Wild Blueberry Flax Granola)
Butter and maple syrup, for serving


  1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and granola. The batter will be slightly lumpy.
  2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with butter and maple syrup, if desired.
Baked French Toast Muffins

Green Eggs and Ham

4 large eggs

2 teaspoons water

1/2 teaspoon kosher salt

1 tablespoon finely chopped mint

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon finely chopped oregano

1 teaspoon finely chopped thyme

1 1/2 tablespoons unsalted butter

1/2 ounce prosciutto, torn (2 slices)

Coarsely ground black pepper

Parmigiano-Reggiano cheese shavings, for serving

  • In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.
  • In a 10-inch nonstick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes.
  • Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath.
  • Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer.
  • Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.
Baked Oatmeal Recipe – Family Size

Baked Oatmeal Recipe – Family Size

(makes 8 rectangles or 16 squares)

  • 4 cups rolled oats (320g)
  • 1 tsp salt
  • 1/4 tsp uncut stevia OR 1/2 cup pure maple syrup
  • 2 2/3 cups applesauce (640g)
  • 1 1/4 cups milk of choice or water (reduce by 1/2 cup if using liquid sweetener above)
  • 1/4 cup oil OR more milk of choice or water
  • 2 tsp pure vanilla extract
  • optional cinnamon, mini chocolate chips, shredded coconut, raisins…

Baked oatmeal recipe: Grease a 9×13 rectangular pan and set aside. Preheat oven to 380F. In a very large mixing bowl, fully stir together all dry ingredients, then add all remaining ingredients. Transfer to the pan, smooth down with a spatula, and bake 28 minutes, broiling the final minute if desired. Then, keeping the oven door CLOSED, turn off the heat. Leave the pan in the closed oven for another 25 minutes. When the time is up, remove from the oven. Cut into bars or squares, and top with syrup or coconut butter or whatever you wish! Leftovers should be stored in the fridge, or freeze for up to a month. They freeze really well! I like to take one from the freezer and put it (covered) in the fridge the night before I want to eat it for breakfast.

Basic Fruit and Yogurt Smoothie

Basic Fruit and Yogurt Smoothie

You will need the following:

  • frozen fruit
  • 1/2 cup liquid (or more for a thinner smoothie)
  • 6 oz yogurt of choice (such as Wholesoy or So Delicious)
  • sweetener of choice, to taste

Flavors: Fruit Smoothie Recipes

  1. Purple Dragon:Use 1 cup frozen blueberries as your fruit and 1/2 cup orange juice for the liquid.
  2. White Unicorn:Use 1 large (over-ripe) banana for the fruit and 1/2 cup milk of choice for the liquid.
  3. Goldilocks:Use 1 cup frozen mango for the fruit and 1/2 cup pineapple or orange juice for the liquid.
  4. Pink Princess:Use 1 cup frozen raspberries as your fruit and 1/2 cup milk of choice (such as almond milk) for the liquid.
  5. Green Frog Prince:Use 1 large (over-ripe) banana as your fruit, 1/2 cup pineapple juice, and add a handful of spinach or kale leaves. Optional: you can also add just a tiny pinch of spirulina.
  6. Magic Fairy:Use 1 cup frozen pineapple, 1/2 cup canned coconut milk, and any tropical-flavor yogurt. Sprinkle fairy dust on top (such as acai powder or homemade sprinkles)
  7. Ugly Duckling:Throw all the leftover frozen fruit (to equal 1 cup) you can find into a blender with 1 tbsp cocoa or cacao powder, your liquid of choice, and your yogurt, and see what comes out. Add a few spinach or kale leaves for maximum ugliness!


Berry Breakfast Parfait

Berry Breakfast Parfait


½ cup plain Greek yogurt

½ cup cooked quinoa

1-2 teaspoons honey (to taste)

½ cup Cheerios + Ancient Grains Cereal

½ cup, dried cranberries strawberries, blueberries, etc


  • Mix the Greek yogurt with the quinoa and the honey.
  • Layer half of the yogurt mixture into the bottom of a round glass. Cover with half of the cereal, half of the fruits and repeat layers once more. Serve immediately!

Foodie Kids Cooking Clue

  • Make a batch of quinoa (about 1 cup dry) for the week and keep in the fridge for quick and easy prep throughout the week.
Chia Chip Cupcakes

Chia Chip Cupcakes

Gluten free, Dairy Free, Vegetarian

Makes 12


1 tablespoon chia seeds, soaked in water

1/4 cup water

1/2 cup coconut flour

1/2 cup coconut palm sugar

1 tablespoon chia seeds

2 eggs, room temperature

1/2 cup coconut oil

1 tablespoon pure vanilla extract

1/2 milk chocolate chips


Preheat oven to 350°F and line 12 muffin tins with paper liners. Set aside until ready to use.

  1. Mix 1/4 cup water with 1 tablespoon of chia seeds. Let stand for 5 minutes until it forms a “gel.”
  2. Whisk together coconut flour, coconut palm sugar and 1 tablespoon chia seeds in a large bowl. Add eggs, coconut oil and vanilla extract. Mix well to combine ingredients. Stir in chocolate chips.
  3. Pour mixture evenly into prepared muffin tins and bake 20-25 minutes. Remove from oven and cool on wire rack for 5 minutes before removing.

Frost and decorate as desired.

cinnamom polenta pancakes
  1. 1 1/4 cups all-purpose flour
  2. 3/4 cup cornmeal
  3. 1 tablespoon sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. Pinch of salt
  8. 1 cup low-fat buttermilk
  9. 2 large eggs, beaten
  10. 1/4 cup olive oil
  11. 1/4 cup water
  12. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  13. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.
Cookie Dough Overnight Oats

Cookie Dough Overnight Oats


1/2 cup gluten free rolled oats or steel cut oats

1 T coconut sugar (or 1 chopped date)

1 tsp chia seeds

1 tsp flax meal

1 tsp ground vanilla beans

1 T chocolate chips

1/2 cup almond milk or milk of choice


Mix all ingredients in a jar. Cover and store in the refrigerator overnight.

Notes: You can make up to 5 individual servings at a time for quick breakfasts all week. In the morning, heat up for warm oats or enjoy them cold. It’s important to mix all the ingredients very well before placing in the refrigerator

donut bars

Makes 8 large bars (plus some scraps)

1/2cup butter, softened

1cup sugar

2 1/4cups all-purpose flour

2teaspoons baking powder

3/4teaspoons baking soda

1/8 teaspoon sea slat

2 eggs

1egg yolk

1cup buttermilk

1 teaspoon vanilla

2 1/2cups blueberries

For the buttermilk glaze:

2 cups powdered sugar

3tablespoons buttermilk

1/3cup whole milk

With a wooden spoon, beat the butter and sugar together in a large bowl until well-combined.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla.

Alternate adding the dry and wet ingredients to the butter mixture alternately, in 2 or 3 additions each. Mix until just combined.

Fold in the blueberries. Pour the mixture into a lightly greased 9- by 9-inch cake pan, then bake in a 350° F oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool completely, then cut into 8 bars.

To make the glaze, whisk the powdered sugar, buttermilk, and milk together to combine. Make sure the glaze is runny. Add additional milk, 1 tablespoon at a time, if needed.

Place the bars on a wire rack and pour the glaze over top. Letit set completely before serving.

Eggs-actly Frittatas

Eggs-actly Frittatas

Makes 12

8 free range eggs
1/2 cup organic whole milk
1/2 teaspoon organic black pepper, freshly ground
1/4 teaspoon all natural sea salt
4 ounces thinly sliced turkey or ham, chopped
1/3 cup freshly grated organic Parmesan
1 tablespoons fresh organic flat leaf parsley, chopped

2 cups red bell pepper, chopped

Let’s Start Mixing!

Preheat the oven to 375 degrees F. Spray 2 12 cup muffin pans with cooking spray.

  1. Whisk together eggs, milk, pepper, and salt in a large bowl. Stir in turkey or ham, cheese, and parsley.
  2. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Kid-friendly Green Cuisine Tips
Clean and green dishwashing is at your fingertips!  For a small amount of dishes, fill your sink with warm water and eco-friendly dish soap. After dishes are washed, fill a pitcher or container with the left-over dish water and water your potted plants or window boxes. If you have so many dishes you must use the dishwasher, use eco-friendly dishwasher soap and run the dish washer only when completely full. You can also be an energy saver by turning-off the heat dry cycle and open the dishwasher door to let dishes dry naturally.

French Crepes

French Crepes


Makes about 15
2 cups All Purpose flour
Pinch of sea salt
2 1/2 cups Whole Milk
4 Eggs
2 tablespoons butter, melted

1 teaspoon vanilla
Butter for coating pan

Instructions for Batter

  • Place flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well.
  • Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in butter.
  • Place batter in the fridge for at least 15-30 minutes to thicken. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk before frying.
    Instructions for Frying the crepes
  • Place 1 teaspoon of room temperature butter on a paper towel to lightly coat the inside of the crepe pan. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
  • Pour in 2 -3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
  • Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.


Fruit Laden Whole Wheat Pancakes

Fruit Laden Whole Wheat Pancakes

Serves 4 to 5

  • 1 1/4cup white whole wheat flour
  • 1/3cup cornmeal
  • 1tablespoon sugar
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 2large eggs, separated
  • 4tablespoons butter, melted and cooled
  • 3/4cups whole millk
  • 1/2cup yogurt
  • Fruits of choice: bananas, peaches, apples all work well.
  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the egg yolks, melted butter, milk, and yogurt until smooth, and then add this to the flour mixture, whisking to combine the two. Let the batter rest for five minutes or so until it thickens (whole wheat flour absorbs more liquid than white flour).
  2. In a clean bowl, or with a stand mixer, whisk the egg whites until they hold stiff peaks. Fold the egg whites gently into the batter.
  3. Cut the fruit into relatively thin slices and set aside. (Not too thin, though: you want to taste the fruit, not have it disappear into the pancake.)
  4. Grease a griddle or cast-iron pan with butter (or vegetable oil, if you prefer). Cook the pancakes over moderate heat, dropping several tablespoon sized scoops of the batter onto the hot griddle. Then decorate the top of the pancakes with the sliced fruit. I cover my pancakes with immodest amounts of fruit — I like to have fruit in every bite — but feel free to use less, of course. When bubbles appear on the top of the pancake — peeking through where there is no fruit — flip and then cook until the fruit is caramelized. Serve immediately, fruit up or down (depending on how photogenic or mangled your fruit looks).


Gingerbread Pancakes

Gingerbread Pancakes


1 1/2 cups all purpose flour

1/3 cup dark brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

1 cup milk

2 tablespoons molasses

2 large eggs

2 tablespoons butter, melted and cooled


  1. Whisk the dry ingredients in a bowl.
  2. In a separate bowl whisk the liquid ingredients.
  3. Add the flour mixture to the liquid mixture and whisk until just combined.
  4. Let the batter stand for 10-15 minutes to thicken.
  5. Place 2 tbsp of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.
  6. Serve with maple syrup or honey.


Groovy Grains Granola

Groovy Grains Granola


4 cups of old-fashioned oats

1 1/2 cups chopped pecans

1/2 cup packed brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup cooking oil

1/4 cup honey

1 tsp vanilla

1 cup dried cranberries



  1. Preheat over to 300 degrees. In a large bowl, mix the oats, pecans, salt and cinnamon. In a saucepan warm the oil and honey and stir in the vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon until the mixture is evenly coated.
  2. Spread the granola onto a large cookie sheet (15X10X1 inch). Bake 40 minutes, stirring carefully every 10 minutes. Remove from oven and cool completely. Stir in dried cranberries.


Storage: Store granola in an air-tight container at room temperature for one week or in the freezer for 3 months.

Lauren’s Granola

Lauren’s Granola


3 cups plain oats

1.5 cup sliced almonds

1 cup chopped pecans

1 cup pistachios

1.5 cup coconut

6 tbsp butter

½ cup dark brown sugar

½ cup honey

1 tsp salt

5 tsp cinnamon

Scant tsp vanilla

½ cup raisins, craisins, dried apricot


Preheat oven to 350. Spray baking pan with PAM. In thin layer, lay the first five ingredients on jelly roll pan and bake for 15-20 minutes, stirring 4 times in between.


While dry ingredients are baking, mix margarine, sugar, honey, salt, cinnamon, and vanilla in saucepan. (**I like to be VERY generous with these ingredients because the more sauce, the more the granola sticks together**) Mix this sauce in a bowl filled with the toasted mixture. Toss until all dry mixture is coated in the sauce. Bake again for  ~20 minutes or until perfectly toasted. Enjoy!





The recipe below is basic. Feel free to add other add-ins like bell peppers, bacon, ham, spinach, olives, sausage… or anything you love to eat inside an omelette.

Author: Laura Fuentes

Serves: 6 breakfast burritos


  • 6 large eggs
  • 1 tablespoon oil
  • 1 medium tomato, diced small
  • 1 cup shredded cheese
  • 6 8-inch tortillas
  • 6 parchment paper squares, about 10 inches
  • Additional toppings and salsa (optional)


  1. In a medium bowl, whisk eggs.
  2. In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
  3. On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
  4. Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
  5. Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
  6. To eat, simply warm directly in the microwave until heated through.


Oatmeal Breakfast Cupcakes


  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
  • 1 tsp salt
  • 5 NuNaturals stevia packets OR omit and use 5 tbsp pure maple syrup, agave, or honey instead
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup)
  • 1/4 cup plus 1 tbsp coconut or veg oil (45g) (Fat-free option listed in the nutrition link below)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.


Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Olive oil maple granola

Makes about 7 cups

  • 3 cups old-fashioned rolled oats
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup raw sunflower seeds, hulled
  • 1 cup unsweetened coconut chips
  • 1 1/4 cup raw pecans, left whole or coarsely chopped
  • 3/4 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed light-brown sugar
  • Coarse salt
  1. Heat oven to 300 degrees.
  2. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
  3. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month



  • 3 cupsPlus 2 Tablespoons Cake Flour
  • 3 TablespoonsBaking Powder
  • 2 TablespoonsSugar
  • 1/2 teaspoonSalt
  • 2 cupsMilk
  • 2 wholeLarge Eggs
  • 3 teaspoonsVanilla
  • 4 TablespoonsButter, Melted
  • Extra Butter
  • Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup


School Morning Muesli

School Morning Muesli

1cup rolled oats

1cup milk

1/4cup dried cranberries, roughly chopped

1 apple, grated or roughly chopped

1peach or nectarine, roughly chopped

1/4almonds, roughly chopped

Honey (optional)

The night before, mix together the oats and the dried cranberries and then stir in the milk. Cover and refrigerate overnight.

In the morning, remove the soaked oats from the fridge and toss with the apple and the peach or nectarine. Serve in individual bowls with the chopped almonds on top plus a drizzle of honey, if desired

Smores Waffles

Smores Waffles

To make it, mix two packets of crumbled graham crackers with three eggs. Stir and pour the batter onto the waffle maker, set on low. Allow the waffles to cook (The Vulgar Chef suggests 5 minutes) and then top with all of the s’mores accoutrements you crave. And maybe peanut butter, too. You can read his (NSFW) version of the recipe here.

Happy waffling!

Strawberry Chocolate Overnight Oatmeal

Strawberry Chocolate Overnight Oatmeal

Serves 1

1/3 cup oatmeal

1/3 cup unsweetened coconut milk

1/2 cup Greek yogurt

1 tablespoon cocoa powder

1/2 tablespoon chia seeds

1 teaspoon agave nectar (more if necessary)

3 large strawberries, sliced


  • Mix together all the ingredients, except for strawberries.
  • Place one third of the oatmeal mixture into a jar or other airtight container, top with half of the strawberry slices. Add another layer of the oatmeal mixture, then top with the remaining strawberry slices. Top with the rest of the oatmeal mixture.
  • Refrigerate overnight — your oatmeal will be ready to enjoy the next morning!
The Breakfast Puffs

The Breakfast Puffs

  • 1/3cup unsalted butter
  • 1/2cup sugar
  • 1large egg, at room temperature
  • 1 1/2cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2teaspoon salt
  • 1/4teaspoon nutmeg
  • 1/4teaspoon allspice
  • 1pinch ground cloves
  • 1pinch ground ginger
  • 1teaspoon orange zest
  • 1/2cup whole milk, at room temperature

Cinnamon-sugar coating

  • 6tablespoons butter, melted
  • 1/2cup granulated sugar
  • 1teaspoon ground cinnamon
  1. In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
  2. Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
  3. Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
  4. In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
  5. Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
  6. While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.

One by one, dip each puff in the melted butter – get it all over it – then roll it in the cinnamon sugar. Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm – they are by faaaaar the best when they are still warm – with coffee, and mimosas, and other goodies

Blueberry Jar Muffins

Blueberry Jar Muffins


¼ cup butter, softened

¼ cup sugar

¼ cup milk

1 large egg

1 teaspoon pure vanilla extract

1 cup all purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 cup fresh or frozen blueberries

Mason jars


Preheat your oven to 375 F. Generously coat the inside of the jars with cooking spray. Place on a cookie sheet and set aside until ready to use.

  1. In a large bowl, cream butter and sugar with an electric mixer. Add egg, then vanilla and milk. Mix well.
  2. Add flour, baking powder, and salt and mix to combine.
  3. Carefully fold in 1 cup blueberries with a rubber spatula and spoon batter evenly into between jars.
  4. Bake for about 15-20 minutes until tops are golden, toothpick comes out clean.
  5. Remove from oven and cool 10 minutes before serving as the jar will be too hot prior to that.

Serve warm or room temperature.

Whole Wheat Pumpkin Pancakes
  • Whole Wheat Pumpkin Pancakes
  • 1 C. whole wheat flour
  • 1/2 C. cake flour
  • 1 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg
  • 1 C. buttermilk
  • 1 C. canned pumpkin puree
  • 2 eggs
  • 2 T. oil
  • 1 t. vanilla
  • 2 T. dark brown sugar
  • 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
  • 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
  • 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
  • Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.


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