Jubilee Pancake Recipe eBook.pdf

50+PANCAKE RECIPES

Table of Contents

Vegetable Patties

Meat Patties

Egg Plant Patties

Korean Pancakes

Zucchini Potato Fritters

Caribbean Sweet Potato Patties

Chunky Portabella Veggie Burgers

Kale & Quinoa Patties

Lentil Patties with Olives and Herbs

Spiced Samosa Patties

Spinach and Garlic Potato Patties

Smoked Salmon Cakes with Herb Creme Fraiche

Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise

Simple Crab Cakes

Spicy Tuna Fish-Cakes with Cilantro Dipping Sauce

Chicken Avocado Burgers

Thai Fish Cakes

Paleo Salmon Cakes

North African Chicken Potato Patties

Thai Sesame Turkey Patties

Chicken Apple Sausage Patties

Red Velvet Pancakes with Cream Cheese Syrup

Strawberry Sprinkle Funfetti Pancakes

Birthday Cake Pancakes

Cake Batter Red Velvet Pancakes with Cream Cheese Syrup

Funfetti Cake Batter Pancakes

Peanut Butter Cup Pancakes

Caramel Apple Pie Pancakes

Espresso Chip Pancakes

Apple Crumble Pancakes

Carrot Cake Pancake & Cream Cheese Syrup

Chunky Monkey Pancakes

Strawberry Lemon Poppyseed Pancakes

Whole Grain Gingerbread Pumpkin Pancakes

Double Chocolate Pancakes

Mint Chocolate Chip Pancakes

Blueberry Oatmeal Yogurt Pancakes

Pumpkin Pancakes

Brown Sugar Banana Bread Pancakes

Scottish Pancakes

Sweet Patties

Vegan PattiesSuper Simple Vegan Pancakes

Gluten-Free Banana Oatmeal Quinoa Pancakes

Lemon Ricotta Pancakes with Blackberries

Vegan Chocolate Cardamom Pancakes

Sweet Potato Pancakes

Cinnamon Roll Pancakes

Vegan Carrot Coconut Pancakes

Apple Cinnamon Pancakes

Lemon Vegan Pancakes

Pumpkin Chocolate Chip Pancakes

Vegan Buttermilk Pancakes

Gingerbread Spice Vegan Pancakes

Fluffy Greek Yogurt Pancakes

Almond Flour Pancakes

Acknowledgements

Vegetable Patties

Serving size: 8 cakes

1 large eggplant (or 2 medium),

peeled and diced

2 tablespoons olive oil

1 small onion (or 2 scallions),

thinly sliced

1 garlic clove, minced

1 cup / 3.5 oz / 100 gr grated

Dubliner cheese (or sharp

Cheddar)

2 tablespoons chopped fresh

parsley

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

1 cup / 3.4 oz / 96 gr almond meal

(or gluten-free breadcrumbs)

Heat 1 tablespoon of olive oil in a large non-stick skillet over

medium-high heat, add onion and salt and cook for 5 minutes

until translucent. Add garlic and cook for 1 further minute, until

fragrant.

Finally add eggplant cubes and cook. Stir the egg plants for

about 10-12 minutes until browned and soft.

Transfer to a large bowl and mesh with an immersion blender,

food processors or a regular blender.

Add cheese, parsley, black pepper and stir until completely

mixed.

Add almond meal (or breadcrumbs) ¼ cup at a time and mix

with a spatula until it reaches a firm consistency and will

hold together as patties. Add more almond meal to increase

thickness base on your own judgement.

Put the mixture in the fridge for about 20 minutes to let it dry a

little more.

Take the mixture out of the fridge and use your hands to form 8

medium sized patties.

Heat the remaining tablespoon of olive oil in the same skillet.

Place the egg rings in the pan and wait until the oil sizzles.

Place the patties in the egg rings, squeeze them so they fill the

entire rings. Cook for 4 minutes on each side until brown.

Serve warm with some marinara sauce on the side.

Enjoy!

Egg Plant Patties

Ingredients Directions


2 cups all-purpose flour

1 1/2 cups water

1 large egg

1 1/2 teaspoons sea salt

2 cups frozen hash browns, com-

pletely thawed

1 cup shredded carrots

1 red bell pepper, seeded and

sliced julienne

1 small zucchini, sliced julienne

1 bunch green onions, cut in 1 in.

sections

Pepper to taste

Vegetable oil for cooking

Sauce:

1/2 cup low-sodium soy sauce

1/4 cup water

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon sesame oil

1 minced garlic clove

1 teaspoon sesame seeds

1/4 teaspoon crushed red pepper

Place all the dipping sauce ingredients in a microwave-

safe bowl. Whisk and warm in the microwave for 1-2

minutes, just long enough for the sugar to dissolve.

Whisk again and set aside.

In a large bowl, beat the flour, water, egg and salt. Set

the batter aside to rest.

Slice all the veggies into long thin strips and mix into

the batter. Pepper to taste. If the batter still seems

very thick after the veggies are mixed in, add 2-3

tablespoons of water and mix well.

Heat up a non-stick pan on medium high heat, add oil

and place the Egg Rings on top. Pour veggie batter

into each Egg Ring and fill just halfway, since the

batter expands during cooking. Fry for 4-5 minutes,

per side.Repeat with remaining batter.

Serve the pancakes warm with the dipping sauce.

Enjoy!

Korean Pancakes



12 Oz/340 grams/2 small-medium

Zucchini

1/4 cup grated Carrot

1/2 cup (abt 1 small potato) boiled

and mashed Potato

1/4 cup Whole Wheat Pastry Flour

1/4 tsp Baking Powder

1/4 tsp dried Thyme (optional)

Salt and Pepper to taste

chili oil, to taste

Grate the zucchini and place it in a colander. Add 1

tsp of salt to it and toss to combine. Set aside for at

least 30 minutes.

Squeeze the water out of zucchini by using your

hands or a cheesecloth.

Put the zucchini in a bowl along with thyme, potatoes

and carrots. Do a taste test to see if you want to add

more salt.

In another bowl, mix the flour and baking powder until

combined.

Add the flour and baking powder mixture it to the

vegetable mixture and mix until well combined.

Make small (lime sized) balls.

Refrigerate these in the fridge (for about 20-30 min)

which will help to hold them up well while frying and

avoid oil retention. This step is optional.

Add 1-2 tbsp of oil to your frying pan and place the

Egg Rings on it.

When hot, add the patties into the Egg Rings and

squeeze them down into patties.

Cook them until golden-reddish brown on both the

sides. Takes around 4 to 5 minutes each side.

Serve hot with ketchup, Chilli sauce, Yogurt or sour

cream.

Enjoy!

Zucchini Potato Fritters



1 large sweet potato, peeled & cut into

1 cubes (550g)

1 or 2 tbsp olive oil

1/2 tsp ground allspice

1/2 tsp ground cumin

1/4 tsp dried chilli flakes

1/2 tsp dried thyme

1 bulb of fresh garlic

1 or 2 scotch bonnets chillies, deseeded

& chopped

3 spring onions/scallions, chopped

a handful of fresh coriander leaves,

chopped

1/2 a lime zest

a few sprigs of fresh thyme leaves

Sauce:

1 tin coconut milk, 400 ml

100-150g fresh spinach leaves

1 small onion, chopped

the rest of the roasted garlic cloves,

roughly chopped

1 scotch bonnet chilli (whole)

1 green or red pepper, chopped

1 tomato, chopped

1/2 tsp paprika

2 fresh thyme sprigs, whole

salt & black pepper

the juice of 1/2 a lime

a handful of fresh coriander, chopped

plus extra for garnish

Preheat oven to 200C. On a lined baking tray, toss the sweet

potato cubes with the olive oil, allspice, cumin, dried thyme,

chilli flakes salt & pepper. Roast for about 20 minutes until soft.

Roast the head of garlic at the same time.

Mash the sweet potato in a bowl with half of the roasted garlic

cloves that have been squeezed out of their skins. Cook the

spring onions and scotch bonnets with a pinch of salt, in a little

oil for a few minutes until softened. Stir this into the potatoes

with the chopped coriander and lime zest. Check for seasoning,

add more salt or lime zest if necessary. Cover and leave to rest

in the fridge while you make the sauce.

Put everything except lime juice & coriander in a med-large

saucepan, season with salt & pepper and bring to the boil

stirring to wilt the spinach. Lower the heat and simmer gently

for 20-25 minutes, then remove the whole scotch bonnet

(don’t throw it away) and thyme sprigs.

Carefully blend with a stick blender (cover with a towel) or in a

food processor until smooth. Taste, if it is not hot enough cut

the flesh from the scotch bonnet and add that to the sauce

and blend again. Add the lime juice and chopped coriander and

taste for seasoning, add more salt if necessary.

Pour the sauce back into the saucepan and keep warm while

you cook the cakes.

Shape the sweet potato mix into 6 patties or smaller ones

for canapes if you like. Heat a few tablespoons of olive oil in

a large frying pan/skillet over a medium high heat and place

the Egg Rings in the pan. when the oil is hot add the cakes to

the Egg Rings and cook for a about 2 minutes on each side

until browned and crispy. Remove the Egg Rings to flip the

pancakes.

Pour enough sauce into your dishes to cover the base and top

with 2 or 3 cakes. Sprinkle with some fresh coriander and serve

with extra lime wedges to squeeze over.

Enjoy!

Caribbean Sweet Potato Patties with Spicy Coconut and Spinach Sauce



1-pound potatoes (about 4

medium-sized potatoes), boiled,

peeled and quartered

¼ cup milk

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, diced

1 bag (8 to 10 ounces) baby

spinach

3 garlic cloves, minced

salt and fresh ground pepper, to

taste

1 cup shredded parmesan cheese

2 tablespoons lemon juice

1 egg, lightly beaten

2 cups panko crumbs

¼ cup olive oil, for frying (add

more as needed)

Combine prepared potatoes and milk in a large mixing bowl.

Using a potato masher, mash the potatoes until smooth and

creamy. Set the mixture aside.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large

skillet over medium heat.

Add chopped onions and cook for 2 to 3 minutes, stirring until

translucent.

Add spinach and garlic to skillet. Season them with salt and

pepper and continue to cook for 2 more minutes.

Remove from heat and add spinach mixture to the potatoes.

Add in cheese and lemon juice and stir until well combined.

Add egg and panko/bread crumbs. Keep stirring until well

combined and smooth.

Shape the mixture into balls.

Heat olive oil in a large skillet and place the Egg Rings in the

skillet.

Place the balls in the egg rings and squeeze them to fill up

the rings. Fry each patty on both sides until golden brown for

about 3 to 4 minutes per side.

Transfer potato patties to a paper towel–lined plate so soak up

the grease.

Serve with yogurt, sour cream, soy sauce, etc.

Enjoy!

Spinach and Garlic Potato Patties



2 cups portabella mushrooms,

cubed (smaller pieces); gills

removed

2 cups cooked black beans, rinsed

and divided

1 cup minced broccoli, fresh only

1/2 cup red onion, minced

3 extra large eggs, beaten

1/2 cup plus 2 tbl Panko or Gluten

Free Panko

1 tbl Montreal Steak Seasoning

1 tbl Worcestershire *for full

vegetarian style use one that does

not contain anchovies

2 tbl minced garlic

3/4 cup fresh grated Parmesan

*Look for vegetarian or vegan

Parmesan cheese if you do not eat

animal products

Olive oil

In a large bowl add 1 cup of black beans and mash with a

masher. It is ok to leave chuncks.

Next, add in the mushrooms, the rest of the beans, broccoli,

garlic, onion, Worcestershire and steak seasoning. Mix until

well combined.

Add in the eggs, cheese and bread crumbs and mix gently with

a large spoon until the mixture is smooth and blended.

Shape the mixture into balls with your hand, if they do not stick

together well, add more bread crumbs into the mixture.

Set aside while you place a medium non-stick pan over medium

heat and add in 2 tbl of oil and the Egg Rings.

Once the oil starts to sizzle a little bit, throw the balls into the

Egg Rings and squeeze them down to fill up the rings as patties.

Place in the oil and cook for 3-5 minutes per side or until golden

brown and a crust has formed on each side.

Serve with hummus, guacamole or steak sauce.

Enjoy!

Chunky Portabella Veggie Burgers



1 cup quinoa

5-6 large kale leaves

4 large eggs, beaten

1/2 cup fat free grated parmesan

cheese

small white onion (or about 3

spring onions for milder taste),

diced

3 cloves garlic

1 tsp salt

1 tsp cumin

1/4 cup chopped cilantro or parsley

(plus more for serving)

1/2 lemon (both the zest and juice)

1 cup panko breadcrumbs

6 tbsp safflower or vegetable oil

(divided, plus more for serving)

avocado

Rinse quinoa and then combine it in a medium saucepan with

two cups water. Let it soak for about 15 minutes, bring it to a

boil then reduce to a simmer and put the top on the pan.

Simmer for 20 minutes, remove the lid, fluff with a fork and let

it cool down to room temperature.

Steam kale leaves for about 30 seconds, just to soften a little

then chop into small pieces.

In a large bowl combine the cooked quinoa, the kale pieces,

eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or

parsley, the zest from 1/2 a lemon and the panko. Use your

hands to combine well and roll the mixture into balls.

Heat 3 tbsp of the oil over medium heat in a high sided skillet

and place the Egg Rings in the skillet.

In batches of 4, place the balls into the Egg Rings and squeeze

them down to fill the Rings, like patties. Cook on each side for

about 5 minutes until golden brown.

You can keep the patties in an oven of 200 degrees to keep

them hot while you cook the other patties.

Use new oil for each batch.

Serve the patties topped with avocado slices, sea salt, cilantro

or parsley leaves, a squeeze of lemon juice and a drizzle of olive

oil.

Enjoy!

Kale & Quinoa Patties



1 cup red lentils

1 bunch parsley, chopped

1 medium onion, diced

2 tbsps ground flax + 3 tbsps

water (or one large egg)

4 tbsps nutritional yeast

½ cup sliced black olives

1 cup breadcrumbs

Sea salt and ground pepper, to

taste

Oil

Mix the ground flax and water in a small bowl and set aside for

5 minutes to thicken.

Add lentils in a pot and boil them with water for 15 minutes and

then remove from heat.

Strain the lentils very well and put them in a large bowl. Mash

them with a fork.

Add in the rest of the ingredients, except oil.

Mix the mixture with a spatula. Roll the mixture into balls and

the batter should be sticky and easy to shape. If not, then add

more breadcrumbs until it has a dough-like consistency.

Heat the frying pan on medium-high heat, add in oil and put the

Egg Rings on top.

When the oil starts sizzling a little, place the balls in the Egg

Rings, squeeze them down like patties and fry for about 2

minutes on each side.

Enjoy!

Lentil Patties with Olives and Herbs



3 large Yukon Gold potatoes,

baked, and skins removed

½ cup frozen peas

¼ cup chopped onion

1 teaspoon curry powder, or more

to taste

½ cup gluten free flour blend

¼ teaspoon salt, plus a couple

dashes for the gluten free flour

teaspoon pepper

3 Tablespoons vegan buttery

spread

2 Tablespoons canola oil

In a small pan, cook the peas and onions in one tablespoon

with buttery spread until soften, for about 5 minutes

Place the baked potatoes in a large bowl. Add the cooked peas

and onions, including the liquid in the pot.

Add the curry powder, salt, pepper, and one tablespoon of

buttery spread to the potato mixture. Mash it all up using a

potato masher.

Place the gluten free flour and a few dashes of salt in a small

bowl, set aside. Line a plate with paper towels.

Form the mixture into small patties and dip them in the gluten

free flour. Put them aside.

Heat the remaining tablespoon of buttery spread and the two

tablespoons of canola oil in a frying pan over medium heat.

Place the Egg Rings on the pan.

Once the oil and buttery spread starts sizzling, place the balls

into the Egg Rings and squeeze them down into patties. Cook

until golden brown for about 3 minutes on each side.

Once they are cooked, place them on the paper towel lined

plate to drain. Repeat with remaining patties.

Enjoy!

Spiced Samosa Patties


Meat Patties


2 medium potatoes

4 ounces smoked salmon, chopped

(about 1/2 cup)

2 tablespoons mayonnaise

1/2 teaspoon lemon juice

1 egg

1 cup panko

Vegetable oil

Salt and pepper

Lemon wedges (optional)

For the crème fraîche

1/2 cup crème fraîche

2 tablespoons minced fresh herbs

(dill, chives, parsley, etc.)

1/4 teaspoon salt

1/4 teaspoon lemon zest

Pepper

Peel and chop the potatoes. Boil the potatoes with a pinch of

salt. Lower heat and simmer until potatoes are soft. Drain the

potatoes.

In a large bowl, mash the potatoes and set aside to cool.

Once cool, add the salmon, mayonnaise and lemon juice

and thoroughly mix with a fork. Add pepper and a little more

salt if needed. Form the mixture into balls. Chill them in the

refrigerator for 30 minutes if they are too soft to be handled.

Beat the egg in a bowl. Put the panko in a plate. Dip balls in the

egg, then roll it in the panko and set aside.

Heat up 2 tablespoons of oil over medium-high heat. Place

cakes in the skillet and cook for 4 minutes, flip when the

bottom side is golden brown.

Now for the crème fraîche, whisk together the crème fraîche,

herbs, salt, lemon zest and pepper in a small bowl.

Serve the cakes with the crème fraîche.

Enjoy!

• The cakes can also be cooked on the stove: Heat 2 tablespoons of oil in a heavy skillet over medium-high heat.

Cook cakes, flipping halfway through, until brown and crisp on both sides.

• The herb crème fraîche can be made up to 24 hours before. The cakes can be formed and refrigerated up to 12

hours ahead. Dip them in egg and panko just before cooking.

Smoked Salmon Cakes with Herb Crème Fraîche


Additional Notes


2 cups cooked rice, cooled

1 1/2 cups leftover fish

1/2 cup bread crumbs

1/2 cup diced green onions

3 tablespoons minced fresh cilantro

1/2 cup mayonnaise

1 egg

2 tablespoons lime juice

1 teaspoon kosher salt

1/2 teaspoon pepper

3/4 cup panko bread crumbs

2-4 tablespoons butter

greens of choice

Sriracha Lime Mayonnaise for garnish

Vegetable oil

Salt and pepper

For Sriracha Lime Mayonnaise

1 egg yolk

2 teaspoons rice wine vinegar

2 teaspoons fresh lime juice

4 teaspoons sriracha sauce

1/4 teaspoon fine salt

3/4 cup canola oil

1 tablespoon minced fresh cilantro

In a large bowl, mix together the rice, fish, bread

crumbs, green onions, and cilantro. In another bowl,

whisk mayonnaise, egg, lime juice, salt, and pepper

together until smooth. Add the mayonnaise mixture to

the rice and fish. Mix completely.

Use your hand to separate the mixture and roll them

into balls of about 3 tablespoons per ball. Roll them in

the breadcrumbs to cover. Repeat until all the mixture

is gone.

Melt 1 tablespoon of butter over medium-high heat

in a heavy bottom skillet. Cook them in batches.

Squeeze the balls into the Egg Rings while cooking for

5 minutes on each side or until golden brown.

Serve warm on a bed of greens with sriracha

mayonnaise.

Enjoy!

Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise


You can make these with any kind of fish! Salmon

or whitefish, tuna, snapper, or tilapia. If your fish is

already salted, you may want to use less salt.

Additional Notes


1 lb. Lump Crab Meat

2 Slices White Bread, crumbled, crust

removed (I processed mine in a food

processor)

1 Egg, beaten

2 tbsp. Mayo

1 tsp Seafood Seasoning (such as Old

Bay Seasoning)

1 tsp. Worcestershire Sauce

1 tsp. Dijon Mustard

1 tbsp. Dried Parley Flakes (I used

freshly chopped cilantro, instead)

2 tsp. lemon juice

Extra virgin olive oil or butter (for

sauteing)

Combine all ingredients except the crab meat in a

bowl. Gently fold in crab meat and chill for one hour.

Using your hands to turn the mixture into balls.

Heat up 1 tablespoon of olive oil, coconut oil or butter

using medium high heat.

Squeeze the balls into the Egg Rings on the skillet

and cook for 2-3 minutes per side, adding more oil as

needed.

Enjoy!

Simple Crab Cakes



2 (7oz) cans Tuna

1 Chili pepper

3 cloves garlic

1/4 tsp grated fresh ginger

2 green onions

1 tbsp finely chopped fresh cilantro

1 tbsp fish sauce

1 tsp chili oil (optional)

2 eggs

2 tbsp oil for frying

Cilantro Dipping Sauce

1 tsp sugar

3 tsp fish sauce

1 tsp chili oil (or sesame oil)

Juice of 1/4 lime

1 tbsp finely chopped fresh cilantro

Drain 2 cans of solid white tuna and add it to a mixing

bowl.

Finely dice a de-seed chili pepper, mince the garlic

cloves, peel and grate the ginger, slice the green

onion, chip the cilantro and add all of them to the

tuna. Mix completely.

Add the fish sauce to the bowl and mix everything

together with a fork. Sample to taste.

Drizzle a little chilli oil (optional) over the top.

Crack the two eggs into the mixture and mix it all well.

Using your hands take handful of the tuna mixture

and turn them into balls. Do not pack too tight.

Heat some oil in a frying pan on medium-high heat and

carefully fry the fishcakes for about 4-5 minutes on

each side, until the color changes to golden brown.

Serve with some sweet-salty cilantro dipping sauce.

Enjoy!

Spicy Tuna Fish-Cakes with Cilantro Dipping Sauce



1 pound ground chicken

1 large ripe avocado - cut into chunks

1 chopped clove of garlic

⅓ cup Panko crumbs or Almond meal

(to keep it Paleo friendly )

1 minced Poblano or Jalapeño pepper

(optional but recommended)

½ teaspoon salt

¼ teaspoon pepper

Add all the ingredients to a large bowl and mix until

well blended.

Shape into desired size balls.

Heat up oil using medium high heat.

Squeeze the balls into the Egg Rings while frying them

on the pan. Flip the patties after a few minutes.

Enjoy!

Chicken Avocado Burgers



450 g skinless white fish fillets (such

as haddock or cod)

1 tablespoon fish sauce (nam pla)

1 large egg a good handful of fresh

coriander (roughly chopped)

1 tablespoon red curry paste

1 red chilli (deseeded and finely

chopped)

2 garlic cloves (peeled and finely

chopped)

1 thumb-sized piece of fresh root gin-

ger (peeled and finely chopped)

finely grated zest and juice of 1 lime

75g finely sliced green beans

3-4 spring onions (roughly chopped)

4 tablespoons sunflower oil

2-3 spring onions, to garnish

sweet chilli dipping sauce, to serve

Place the fish in a food processor and blends for a few

seconds until smooth.

Add the fish sauce, egg, coriander, curry paste, chilli,

garlic, ginger and grated lime zest and juice and blend

again until everything is well combined.

Remove the blade from the food processor and stir

through the green beans and spring onions.

Using your hands, form the mixture into 6 ball.

Heat the oil in a large frying pan using medium high

heat and fry the fishcakes in batches using the Egg

Rings. Remove fish cakes, place them on a plate and

drain the grease using paper towels.

Garnish with spring onions and serve with some sweet

chilli dipping sauce.

Enjoy!

Thai Fish Cakes



12oz. salmon, cooked

2 eggs

1 garlic clove, minced

1/2 onion, minced

1 celery rib, minced

2 tbsp coconut flour

1 tbsp lemon juice

2 tbsp chopped chives

Salt, to taste

Black pepper, to taste

3 tbsp coconut oil

lemon wedges, to serve

Break the salmon apart in a large mixing bowl using a

fork or a knife.

Add the onion, celery, chives, salt, black pepper, and

lemon juice and mix.

Add the coconut flour, continue mixing until the

coconut flour is completely blended.

Add the eggs and keep mixing until everything is well

combined.

Use your hands to form the mixture into 6 balls.

Heat the coconut oil in a skillet over medium high

heat.

Add the salmon cakes to the skillet using the Egg

Rings. Cook for 3 minutes per side.

Serve with lemon wedges.

Enjoy!

Paleo Salmon Cakes



1 to 1 1/2 lb boneless chicken

2 lb potatoes

1 onion, minced

3 garlic cloves, grated

2 eggs

3 tbsp fresh parsley

1 tsp cinnamon

2 tsp turmeric

chili powder, to taste

pepper, salt to taste

flour, as needed

oil

Cut the chicken into cubes and boil them. Remove the

chicken and dice them into pieces. Save the broth.

Peel the potatoes and cut them into chunks. Cook the

potatoes in the chicken broth until they are soft.

Peel the potatoes and cut them into chunks.

Then cook the potatoes in the chicken broth until

they’re soft. Remove them and put them in a bowl.

Mash the potatoes with then add the eggs and mix

well.

Add the chicken, the minced onion, the garlic, parsley,

cinnamon, turmeric, chili powder, salt and pepper. Mix

completely and if the mix seems too dry, add some of

the broth. If it seems too wet, add some flour.

You can add a little more cinnamon as well as a little

more chili powder at this point. Sample and season to

taste.

Shape the potato mixture into balls. Heat the oil on

medium heat and then fry the patties using the Egg

Rings until golden brown on both sides.

Enjoy!

North African Chicken Potato Patties



5 green onions, chopped

1 cup parsley, finely chopped

5 cloves garlic, diced

2 tsp fresh ginger, finely diced

¼ tsp garlic powder

½ tsp salt

¼ tsp ground pepper

½ tsp red pepper flakes (or more to

taste)

1.5 lb lean ground turkey

2 tbsp toasted sesame seeds

1.5 tbsp soy sauce

1 egg

½ tbsp sesame oil

1 tbsp canola oil

Mix all the ingredients, except for the oils, into a

medium sized bowl.

Divide the mixture into 10 balls. Refrigerate for at least

one hour.

Heat the oils in a large skillet using medium heat.

Add the balls, flatten them into the Egg Rings and

cook for 10 minutes, turning every so often to achieve

a golden color.

Serve with a sprinkling of extra soy sauce on the top

or with Thai sweet chili sauce.

Enjoy!

Thai Sesame Turkey Patties



1 tbsp coconut oil

1 small onion, chopped

1 medium apple, peeled and chopped

1 lb ground chicken

1 tsp ground sage

1 tsp fennel seeds, chopped

1 tsp salt

1/2 tsp pepper

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Heat coconut oil in a large skillet using medium heat

then add onion and cook for 1 or 2 minutes until they

become translucent.

Toss in chopped apple and cook for another 2 minutes.

Pour mixture to a medium bowl and allow to cool for 5

minutes.

Add remaining ingredients to the bow and mix them.

Cook them over medium heat in the skillet, using teh

Egg Rings, for about 3 minutes per side or until golden

brown on the outside and cooked through.

Enjoy!

Chicken Apple Sausage Patties


Sweet Pancakes


Pancakes

2 cups red velvet cake mix

½ cup all purpose flour

1¼ cup milk or water

1 egg

1 Tablespoon butter or oil for greasing

the pan

Cream Cheese Syrup

4 ounces cream cheese at room

temperature

¼ cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Pancakes

In a medium bowl whisk the egg and milk until well

combined. Add the red velvet flour and all purpose

flour at the same time. Beat by hand for 2-3 minutes

until the batter is fluffy.

Heat skillet on medium heat and brush it with oil or

butter and place the Egg Rings on the skillet. Pour ¼

cup of batter into the Egg Rings. Cook until the small

bubble begin to form of the pancake, wiggle the Egg

Ring loose to remove them. Flip the pancakes and

cook for no more then 1 minute.

*Be sure to leave the heat on medium/low so the

pancakes don’t burn.

Cream Cheese Syrup

Beat cream cheese, powdered sugar, milk, and vanilla

for 1-2 minutes by hand. Drizzle over pancakes.

Enjoy!

Red Velvet Pancakes with Cream Cheese Syrup



Pancakes

1 cup all purpose flour

2 tbsp granulated sugar

1 ½ tsp baking powder

¼ tsp kosher salt

1 cup of whole milk

1 egg

½ tsp vanilla extract

2 tbsp butter, melted

5-6 medium-sized strawberries, sliced

sprinkles of your choice

In a small bowl, mix together milk, egg, and vanilla

extract. In a separate bowl, mix together flour, sugar,

baking powder, and salt.

Make a well in the flour mixture and pour in the milk

mixture, mixing well and then adding in the melted

butter and stirring until combined.

Heat a sauté pan over medium-low heat, add butter

or spray with cooking spray, and then place the Egg

Rings on the pan.

Scoop ½ cup of batter into the Egg Rings.

Immediately lay 3-4 strawberry slices on each pancake,

gently pressing each one in. Sprinkle with sprinkles

and let it cook for about 2 mins or until golden brown,

wiggle the Egg Rings lose and flip the pancakes to the

other side and cook for another 1-2 mins.

To serve, place strawberry side up and sprinkle with

confectioners sugar if desired.

Enjoy!

Strawberry Sprinkle Funfetti Pancakes



1 1/2 cups all-purpose flour

1 cup yellow cake mix (homemade or

the box kind)

1 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 1/2 cups buttermilk

1/2 cup milk

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1/3 cup (1.75 oz bottle) sprinkles

For the icing (optional):

Whipping cream

Powdered sugar

In a large bowl, combine the flour, cake mix, sugar,

baking powder, soda and salt. Set the mixture aside.

In a separate medium bowl, lightly beat the eggs with

a whisk. Add the milks, butter and vanilla and whisk to

combine.

Pour the wet ingredients into the bowl with the

dry ingredients and stir until fully mixed. Fold in the

sprinkles.

Heat a griddle or nonstick skillet over medium heat.

Oil the griddle and place Egg Rings on top.

Scoop portions of a scant 1/3 cup batter into each

Egg Rign. Let the batter spread naturally to fill the Egg

Rings. When the pancakes begin to bubble, wiggle

the Egg Rings lose, flip and cook for another 1-2

minutes.

Serve with syrup or optional icing.

Enjoy!

Optional Icing:

Mix together powdered sugar and whipping cream

to reach desired consistency and taste. Pour over top

individual stack of pancakes.

Birthday Cake Pancakes




1 cup yellow cake mix (homemade or

the box kind)

1 Tablespoon sugar



1/4 teaspoon salt

2 eggs

1 1/2 cups buttermilk

1/2 cup milk

2 Tablespoons butter, melted


1/3 cup (1.75 oz bottle) sprinkles

For the icing (optional):

Whipping cream

Powdered sugar

Heat a griddle or nonstick skillet over medium heat.

Meanwhile, in a large bowl, combine the flour, cake

mix, sugar, baking powder, soda and salt; set aside.

In a separate medium bowl, lightly beat the eggs with

a whisk. Add the milks, butter and vanilla and whisk to

combine. Pour the wet ingredients into the bowl with

the dry ingredients and stir until fully mixed. Fold in

the sprinkles.

Scoop portions of a scant 1/3 cup batter onto the

griddle, leaving room for the batter to spread into

larger rounds. When the pancakes begin to bubble, flip

and cook for another 1-2 minutes. Transfer to a plate

and cover with a kitchen towel to keep warm until

serving. Serve with syrup or optional icing.

Optional Icing:

Mix together powdered sugar and whipping cream

to reach desired consistency and taste. Pour over top

individual stack of pancakes.

CAKE BATTER RED VELVET PANCAKES WITH CREAM CHEESE SYRUP



1 1/2 cup all purpose flour

2 tsp baking powder

Pinch of salt

1 tbsp granulated sugar

1/2C white or yellow cake mix

1 tsp vanilla extract

1 egg

1 1/2 milk

3 tbsp unsalted butter, melted

3-4 tbsp rainbow sprinkles

Whipped Cream:

3/4 heavy cream

2 tbsp powdered sugar

In a medium bowl, prepare whipped cream and beat

together heavy cream and powedered sugar until

thickened and nearly stiff peaks form. Chill until ready

to use.

In a large bowl, combine dry ingridients, except for

the sprinkles. In another medium bowl, combine wet

ingredients. Slowly incorporate the wet mixture into

the dry mixture and using a whish to combine. Stir

continuously until only small lumps remain. Fold in the

sprinkles.

Heat the skillet to medium-high and grease lighly with

vegetable oil. Place the Egg Rings on the skillet.

Using an ice-cream scoop, drop batter into the Egg

Rings and let it spread naturally. Cook for about 3

minutes, wiggle the Egg Rings lose and then flip the

pancakes over. Cook for an additional 1 minute or

until golden.

Serve and enjoy immediately with fresh whipped

cream and extra sprinkles.

Enjoy!

Funfetti Cake Batter Pancakes



1 flax egg or chicken egg

1 Tbsp coconut oil, melted

½ tsp pure vanilla extract

3/4 - 1 cup unsweetened vanilla

almond milk

2-3 Tbsp agave nectar (or maple

syrup/honey for non-vegan)

1 tsp baking powder

½ tsp baking soda

1 heaping Tbsp natural salted peanut

butter (crunchy or creamy)

pinch of salt

½ cup finely ground oat flour

¼ cup gluten free all purpose flour

(my blend) or sub whole wheat or all

purpose

2 Tbsp unsweetened cocoa powder

TOPPINGS: Homemade Peanut

or Almond Butter Cup OR 3 tbsp

semisweet chocolate chips (non-dairy

for vegan), divided

In a large mixing bowl add flaxseed and water and let

set for a minute or two. Then add melted coconut oil,

agave nectar (or honey/maple syrup), baking soda,

baking powder, salt, vanilla extract and whisk to

combine. Add almond milk (starting with 3/4 cup and

adding a touch more if needed) and whisk again until

well combined.

Add oat and gluten free flour to the mixture and stir

until just combined. Taste and see if it needs more

agave.

Divide batter in half and add cocoa powder to one

bowl and peanut butter to the other. Mix until just

combined. Add more almond milk if the peanut butter

made it too thick. You want a pourable batter that’s

not “gloppy.”

Heat a non-stick pan using medium-high heat, oil it

and put the Egg Rings on it.

Pour in each Egg Ring 1/4 cup measure of chocolate

batter, then scant 1/4 cup of peanut butter in the

center.

Cook for a few minutes untill bubbles start to form.

Wiggle the Egg Rings lose and flip the pancakes.

Divide between two serving plates and top with a

peanut butter cup split in half or a tbsp or two dark

chocolate chips.

Enjoy!

Peanut Butter Cup Pancakes



For pancakes

2 cups buttermilk

½ cup sugar

campaignIcon

4 eggs

3 - 3½ cups all purpose flour*

2tsp baking soda

2tblsp vinegar

Caramel

1 cup sugar

1 tbsp corn syrup

3-4 tablespoons water

½ cup heavy/whipping cream, boiling

hot

Apples

2 cups apples, peeled, cored, diced

¼ cup sugar

Caramel:

Combine sugar, corn syrup & water together in a pot.

Bring to boil and stir with a spatula until the sugar is

dissolved.

Bring cream to boil in microwave or in a different pot.

Allow the sugar to cook undisturbed over medium

heat until it’s amber in color. (WATCH IT, as it goes

from amber to burnt in a matter of 5 seconds, literally)

Slowly pour the hot cream into the caramel, and stir

with a spatula to combine.

Cook for another 1-2 minutes. Set aside to cool.

Apples:

Combine sugar & apples together. Allow to cook in a

pot over medium heat for about 20 minutes. Set aside

to cool.

Pancakes:

Whisk eggs and sugar together, add buttermilk and

flour and mix until smooth.

In a cup, mix baking soda and vinegar. Add to the

batter and whisk until smooth.

On medium low heat, using a non-stick pan, oil the

pan and place the Egg Rings on the pan. Pour batter

into each Egg Ring, make sure not to fill it all the way

as the batter expands. Fill it only half of the wall. Turn

pancakes when bubbles start breaking on the top.

Cook each side for about 2 minutes.

Serve the pancakes with the apples and caramel

together.

Enjoy!

Caramel Apple Pie Pancakes



1 tablespoon butter

1 cup + 2 tablespoons flour

2 teaspoons baking powder

2 tablespoons powdered sugar

1 tablespoon instant espresso powder

pinch of salt

1 cup buttermilk (low-fat is fine)

2 large eggs

¼ cup mini chocolate chips

Espresso Glaze:

1 cup powdered sugar

2-4 teaspoons of buttermilk as

needed

2 teaspoons instant espresso powder

In a medium bowl, whisk together the flour, baking

powder, sugar, espresso powder and salt. In a small

bowl, whisk together the buttermilk and egg. Pour

the wet mixture into the dry mixture and stir until just

combined, do not over-mix. Lumps are good.

Heat a non-stick pan on medium heat, oil the pan and

place the Egg Rings on top.

Pour about ¼ cups of pancake batter in each Egg

Ring. Immediately sprinkle with mini chocolate chips.

Let pancakes cook on one side until bubbles form

around the edges, wiggle the Egg Rings loose and

remove them. Flip the pancakes, and cook another few

minutes until done.

Glaze:

Whisk together the powdered sugar and buttermilk

untill smooth. Just before serving, stir in the espresso

powder so that the granular stays crispy. If you prefer

a smoother sauce, stir in the espresso powder with the

powdered sugar and buttermilk.

Drizzle the espresso glaze on the pancakes and serve.

Enjoy!

Espresso Chip Pancakes



For apples:

2 large granny smith apples, peeled,

cored and sliced into ¼” thick slices

2 tablespoons butter

1 tablespoon sugar

For streusel:

½ cup flour

¼ cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

½ stick butter

½ cup chopped walnuts (optional)

For pancakes:


½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

1 tablespoons sugar

1 egg

2 tablespoons melted butter

1 cup buttermilk

oil for griddle

For apples:

Heat butter in a small skillet and add apples and sugar.

Sauté apples until golden and tender. Set aside.

To make streusel topping, mix all dry ingredients in a

small bowl. Add butter and using a pastry cutter, cut

butter into dry mixture until it’s pretty well combined.

Add walnuts.

For pancakes:

Mix all dry ingredients into a medium bowl. In a

separate small bowl, beat egg and melted butter

and buttermilk and whisk until combined. Add dry

ingredients and mix the batter until combined, but

make sure to have little chunks.

Heat oil in large skillet or griddle over medium heat,

add oil and place in the Egg Rings.

Pour batter into the Egg Rings, but do not fill them

all the way as the batter expands, just half of the way

instead.

When small bubble start to form in batter, add 8-10

slices of apple in a round pattern. Wiggle the Egg

Rings lose to remove them. Sprinkle streusel over

the top to coat and using a large spatula, flip when

pancake is is golden brown on the bottom. Cook until

golden on both sides and serve apple side up with a

dollop of butter and syrup.

Enjoy!

Apple Crumble Pancakes



1 cup flour


½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 egg

2 tablespoons brown sugar

1 cup milk

1 teaspoon vanilla

2 cups carrots, finely grated

4 ounces cream cheese

¼ cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Stir together flour, baking powder, baking soda, salt,

cinnamon, and nutmeg. Add ginger, egg, brown sugar,

1 cup milk, vanilla, and carrots. Whisk ingredients

together until well combined.

Heat up the skillet over low heat, add oil and place the

Egg Rings on it. Pour ¼ cup batter into the Egg Rings.

Make sure you only pour it to fill the rings half way as

the batter expands.

Flip when bubbles appear and allow to cook for

another minute.

While waiting for the pancakes to cook, mix together

cream cheese, powdered sugar, 2 tablespoons milk,

and vanilla.

Drizzle over pancakes to serve.

Enjoy!

Carrot Cake Pancake & Cream Cheese Syrup



1 C. flour

2 t. baking powder

1 t. baking soda

1/4 t. salt

1 T. sugar

3/4 C. buttermilk

3 T. melted butter

2 eggs

1 t. vanilla extract

2 large bananas, diced

1/2 C. mini chocolate chips

1/4 C. chopped pecans (optional)

Whisk together the flour, powder, soda, salt, and

sugar. In a separate bowl, combine the buttermilk,

eggs, vanilla, and butter. Gently fold the wet

ingredients into the dry. Fold in the bananas, chocolate

chips, and pecans.

Heat the griddle up on low heat, add oil and place the

Egg Rings on the griddle. Pour batter into the Egg

Rings and fill them up only halfway, since the batter

expands. Cook until the sides are slightly browned and

the pancake starts to form little bubbles on the top.

Flip and cook until browned.

Serve warm with butter and syrup, or for a little extra

kick add chocolate syrup.

Enjoy!

Chunky Monkey Pancakes



Syrup:

1.5 cups strawberries, hulled and

diced

1.5 cups sugar

campaignIcon

½ cup water

½ teaspoon vanilla

1 tablespoon honey

Pancakes:

1¼ cups all purpose flour

campaignIcon

1½ tablespoons poppyseeds


¼ teaspoon baking soda

¼ teaspoon salt

¼ cup sugar

juice of 2 medium lemons

1 cup buttermilk

½ teaspoon vanilla

1 egg

1 cup strawberries, diced

Syrup:

Add strawberries, sugar, water, vanilla, and honey to a

medium sauce pan and heat over medium heat stirring

throughout until sugar is dissolved, remove from heat.

Use an immersion blender to purree syrup. When

syrup is smooth with only small bits of strawberries

left, allow to sit and thicken over very low heat until

pancakes are ready.

Pancakes:

Prepare the pancakes. In a large bowl combine flour,

poppy seeds, baking powder, baking soda, and salt

and whisk until well mixed. In a medium bowl whisk

together lemon juice and sugar, then add buttermilk,

vanilla, and egg and whisk until smooth. Make a well

in the middle of the dry mixture and pour wet mixture

into the well. ingredients into the well you just made.

Whisk all ingredients until just incorporated but keep

the batter lumpy. Gently stir in the diced strawberries.

Preheat large nonstick pan over medium-low heat and

spray with cooking spray, place the Egg Rings on it.

Pour 1/4 cup batter in the Egg Rings, fill halfway.

When the edges of the batter look dry and bubbles

start to form, remove the Egg Rings by wiggling and

flip the pancakes. Cook 1-2 minutes longer. Repeat

with remaining batter.

Serve warm with strawberry syrup and additional fresh

strawberries and powdered sugar if desired.

Enjoy!

Strawberry Lemon Poppyseed Pancakes



1 1/4 cups old-fashioned oats

1 cup white whole wheat flour

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

2 eggs

1 1/3 cup canned pumpkin (not

pumpkin pie mix)

2 Tablespoon sorghum or molasses

1 Tablespoon maple syrup

2 cups milk


In a blender or food processor, process oats until

it makes a fine flour. In a large bowl, combine oat

flour, whole wheat flour, baking soda, baking powder,

cinnamon, nutmeg, ginger, and salt. Mix well.

In another bowl, mix eggs, pumpkin, molasses, maple

syrup, milk, and vanilla. Mix well.

Add wet ingredients to dry ingredients and stir just

until combined but still a little lumpy.

Heat a flat skillet over medium heat, spray with non-

stick cooking spray and add the Egg Rings on the

skillet.

Once skillet is hot, pour batter in the Egg Rings, fill

halfway using 1/4 cup measuring cup. Cook until

edges start to harden and bubble. Flip to the other

side and cook until medium golden brown.

Enjoy!

Whole Grain Gingerbread Pumpkin Pancakes



Pancakes:

1 cup all-purpose flour

3 tbsp. unsweetened cocoa powder

2 tsp. baking powder

¼ cup sugar

¼ tsp. salt

3 tbsp. unsalted butter, melted

1 tsp. vanilla

1¼ cup milk

1 egg

½ cup miniature semisweet chocolate

morsels

Powdered sugar, for dusting

Chocolate sauce:

¾ cup heavy whipping cream

1 tsp. butter

1 cup miniature semisweet chocolate

morsels

Pancakes:

In a medium bowl, whisk dry ingredients together. Add

wet ingredients and whisk until combined. The batter

should be lumpy. Stir in miniature chocolate morsels.

Heat a non stick pan over medium heat, lightly grease

surface with butter and add the Egg Rings on it.

Use a ¼-cup measuring cup to scoop batter in the Egg

Rings, fill them halfway as the batter will expand. Cook

until pancakes have bubbles on the top, wiggle the

Egg Rings lose, remove them and then flip them over

and cook for an additional minute. Repeat with the

remaining batter.

Chocolate sauce:

Heat heavy cream and butter in a small saucepan

until just on the cusp of boiling, stirring frequently

to prevent burning. Remove from heat and pour

over miniature morsels in a small bowl. Let rest for a

minute, then stir until completely combined.

Drizzle the chocolate sauce over the pancakes to

serve.

Enjoy!

Double Chocolate Pancakes



1 1/3 cup all-purpose flour

1 tablespoon granulated sugar



1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted and

cooled to lukewarm, plus more for

cooking

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure mint extract (or

pure peppermint extract)

3 to 4 drops green food coloring

(optional)

3/4 cup mini semi-sweet chocolate

chips, plus more for garnish

Whipped cream for serving

Vanilla ice cream for serving

Hot Fudge for serving

Sift together flour, sugar, baking powder, baking soda,

and salt into a bowl.

Whisk together buttermilk, egg, butter, extracts,

and food coloring (if using) in a small bowl. Add to

dry ingredients and stir until incorporated. Stir in

chocolate chips.

Heat a large non-stick skillet over medium heat.

Spread 1/2 tablespoon of butter on the hot skillet

and place the Egg Rings in the skillet. Pour 1/4 cup

of pancake batter in the Egg Rings, fill them halfway

because they will expand. Cook for 1 to 2 minutes,

until bottom is golden brown and edges begin to

bubble, then wiggle the Egg Rings to remove them and

flip the pancakes over to cook for another 2 minutes.

Transfer to plates. Repeat with remaining batter.

Serve warm with whipped cream, vanilla ice cream, hot

fudge sauce, and more chocolate chips, if desired.

Enjoy!

Mint Chocolate Chip Pancakes




campaignIcon

2/3 cup old-fashioned rolled oats

2 tablespoons sugar

1 1/4 teaspoons baking powder


1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup milk

4 tablespoons unsalted butter, melted

2 large eggs

1 cup blueberries

Maple syrup, for serving

Preheat oven to 200 degrees F.

In a large bowl, combine flour, oats, sugar, baking

powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk

together yogurt, milk, butter and eggs. Pour mixture

over dry ingredients and stir using a spatula just until

moist. Add blueberries and gently toss to combine.

Heat a griddle to medium heat and lightly coat a

griddle or nonstick skillet with nonstick spray. Put

the Egg Rings on the griddle. Scoop 1/4 cup batter

into the Egg Rings, make sure that you only fill them

halfway as the batter will expand. When bubbles start

to form, wiggle the Egg Rings loose to remove them

and flip the pancakes over. Cook on the otherside for

about 1-2 minutes. Repeat with the second batch and

keep the first batch in the oven.

Serve with maple syrup.

Enjoy!

BLUEBERRY OATMEAL YOGURT PANCAKES



2 cups all-purpose flour


1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 3/4 cups milk

1/2 cup canned pumpkin {not canned

pumpkin pie}

2 large eggs

2 tablespoons vegetable oil

In a large bowl, combine your dry ingredients.

In a a small bowl, stir together your milk, pumpkin,

eggs and oil. Add pumpkin mixture to flour mixture.

Stir until well combined and moist.

Heat a non-stick pan on medium heat and place the

Egg Rings on top. Pour about 1/4 cups of the batter

into the Egg Rings and only filling them halfway, since

they expand during cooking. Cook for 1-2 minutes,

wiggle the Egg Rings loose and removed them, then

flip the pancakes onto the other side until they are

golden brown. Repeat for remainder of batter.

Serve warm with syrup. Freeze remainder.

Enjoy!

Pumpkin Pancakes



Pancakes:

2 cups whole wheat pastry flour

2 teaspoons bakng powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

3 tablespoons butter, melted

Vanilla Maple Glaze:

1/2 cup maple syrup

3/4 cup powdered sugar


Pancakes:

In a large bowl, combine flour, baking powder, sugar,

salt, cinnamon, and nutmeg in a large bowl. Whisk

together the dry ingredients. Mix in the milk and

vanilla extract. Add in mashed bananas and mix. Add

in melted butter and stir until batter is somewhat

smooth.

Heat a pan or grilled on medium heat, grease the

pan and place the Egg Rings on it. Using a 1/3 cup

measure, spoon batter into the Egg Rings and cook

until bubbles form on top - about 2-3 minutes. Wiggle

the Egg Rings lose, remove them and flip. Cook the

other side for a minute or two more. Repeat with

remaining batter. Serve hot with butter and syrup, or

the vanilla maple glaze.

Vanilla Maple Glaze:

Combine all ingredients in a bowl and stir until

smooth. Pour over pancakes.

Enjoy!

Brown Sugar Banana Bread Pancakes



200g (1-1/2 cups plus one tablespoon

plus two teaspoons) all-purpose flour


pinch of salt

1 tablespoon sugar

1 teaspoon ground cinnamon

1 large egg

300 ml (1-1/4 cups) milk

butter for pan

honey or maple syrup

fresh berries

In a mixing bowl, combine flour, baking powder, salt,

sugar and cinnamon. Whisk to combine.

Combine eggs and milk into your mixer’s bowl and

beat on medium high until eggs are foamy, for about

15 seconds.

Whisk the dry ingredients into the wet ingredients.

Whisk until just combined and set the batter aside for

about 15 minutes.

Add a teaspoon of butter to a non-stick frying pan and

melt over medium heat, then place the Egg Rings on

the pan.

Drop about 1/4-cup batter into the Egg Rings. Make

sure to only fill them halfway, because the batter

expands during cooking. Cook until it starts to rise

up and bubble, wiggle the Egg Rings loose to remove

them, then flip over and continue to cook until golden

brown.

Repeat for the rest of the batter and reapply more

butter to the pan between batches.

Drizzled with honey or maple syrup and fresh berries

to serve.

Enjoy!

Scottish Pancakes


Vegan Pancakes


1 cup Bob’s Red Mill Organic Whole

Wheat Flour


¼ teaspoon salt

1 cup almond milk or dairy-free milk of

choice

2 tablespoons olive oil or melted

coconut oil

2 tablespoons maple syrup or sugar of

choice

1 teaspoon pure vanilla extract

In a mixing bowl, whisk together the flour, baking

powder and salt. In another bowl, whisk together the

milk, oil, maple syrup and vanilla extract until evenly

blended. (If your coconut oil solidifies on contact with

the cold milk, warm it in the microwave until it melts

again.)

Pour the liquid mixture into the dry mixture. Stir until

combined, but make sure it is lumpy. Gently fold

in any optional add-ins, such as chocolate chips or

blueberries. Let the batter sit for 5 minutes so your

pancakes will be nice and fluffy.

Heat a heavy cast iron skillet or nonstick griddle over

medium-low heat. Place the Egg Rings on the griddle

while it heats.

Lightly oil the cooking surface and Egg Rings with

additional oil or cooking spray.

Using a ¼-cup measure, scoop the batter into the Egg

Rings on the griddle. Cook for 2 to 3 minutes until

small bubbles form on the surface of the pancakes,

wiggle the Egg Rings lose and flip. Cook on the

opposite sides for 1 to 2 minutes, or until golden

brown.

Serve the pancakes immediately or keep warm in a

200 degree Fahrenheit oven.

Enjoy!

Super Simple Vegan Pancakes



¼ cup raw quinoa

½ cup water

1 ripe banana

2 tbs coconut oil or canola oil

½ cup non-dairy milk

½ cup all-purpose gluten-free flour

½ cup quick cooking oats (Bob’s Red

Mill gluten-free if desired)

1 tsp baking powder

½ tsp cinnamon powder

½ tsp pure stevia extract powder

Rinse and drain quinoa. Add the quinoa into a

saucepan with ½ cup water. Heat the saucepan over

high heat and bring the water to a boil. Reduce heat to

low, cover and simmer for 10 minutes.

Mash the ripe banana. Mix the mashed banana, 1

tbs oil, and non-dairy milk in a small bowl. Beat the

mixture until well blended.

Let the half-cooked quinoa cool for 5 minutes. In a

large bowl, combine and toss together the quinoa,

gluten-free flour, oats, baking powder, cinnamon

powder, and stevia.

Pour the banana mixture into the dry ingredients and

mix until no dry flour is showing.

Heat a sauté pan over medium heat, place the Egg

Rings on it and lightly grease the pan and Egg Rings

with oil. Use a silicon spatula to spread the oil to form

a very thin oil layer if necessary.

Drop the batter into the Egg Rings. Cover the pan

with a lid and cook for 1 minute over medium heat.

Wiggle the Egg Ring lose and flip the pancakes to the

other side and cook for another minute. Repeat the

flipping-cooking for each side. Each side should cook

for approximate 2 minutes.

Serve warm with your favorite toppings.

Enjoy!

Gluten-Free Banana Oatmeal Quinoa Pancakes



1 ½ cup all purpose flour

¼ sugar

1 ½ tsp baking powder

3/4 tst baking soda

1 ½cup vanilla almond milk

3/4 cup vegan ricotta cheese

1 large lemon zest

1 container of fresh blackberries

Vegan Ricotta

2 cups blanched or skinless almonds

1 cup water

1 tbsp nutritional yeast

1 tsp salt

Pancakes

In a large mixing bowl, stir together the dry ingredients

and create a well in the center.

Pour the almond milk into the center and stir until

everything is well combined.

Add ricotta a little at a time. Fold it into the mixture

with lemon zest. Batter should be lumpy so be careful

not to overmix.

Spray your pan or griddle with nonstick spray, place

the Egg Rings on it and then heat it up over medium-

high heat.

Pour your pancake mix into the egg rings. Cook for a

few minutes, until batter becomes firm and bubbly.

Wiggle the egg ring to release the pancakes, then flip

the pancakes.

Serve with fresh blackberries and maple syrup.

Enjoy!

Ricotta Recipe

Soak your almonds in water 8 hours to overnight.

Add the almonds in a food processor and blend till

fluffy and creamy. You want a gritty texture, so not

perfectly smooth.

Keep it in a covered container for up to a week.

Lemon Ricotta Pancakes with Blackberries



1 cup non-dairy milk (like soy)

1 tsp apple cider vinegar (or lemon

juice)

1 cup flour

1.5 teaspoons baking powder

1.5 teaspoons baking soda

¼ cup + 2 Tablespoons cacao/cocoa

powder

1/2 tsp cinnamon

1/4-1/2 teaspoon cardamom

pinch of salt

2 Tablespoons sugar

2 Tablespoons unsweetened apple-

sauce

2 Tablespoons oil

1.5 tsp vanilla extract

Heat a large, non-stick pan over medium-low heat.

Place the Egg Rings on the pan.

Mix the non-dairy milk and vinegar or lemon juice

in a small bowl and set aside to curdle, about 5

minutes. Mix the flour, baking powder, baking soda,

cocoa powder, cinnamon, cardamom, sugar and salt

together in a large bowl until combined. Add the

curdled milk, oil, applesauce and vanilla. Mix with a

spatula or wooden spoon until just combined. Add

more milk if batter is too thick.

Drop 1/4 cup measures of the batter onto the pan into

each Egg Ring. When bubbles start to peak through

the surface and you see a bit of light browning/

crisping up on the underside, wiggle the Egg Ring

lose and flip the pancakes over, cook for about 1-2

minutes.

Serve with maple syrup, sliced bananas, or other

desired toppings.

Enjoy!

Vegan Chocolate Cardamom Pancakes



3 flax eggs (3 TB ground flax meal + 9

TB water)

¾ cup + 2 TB spelt flour

1 tsp baking powder

pinch of salt

½ tsp ginger powder

¼ tsp cinnamon

1 cup roasted sweet potato puree (2

medium potatoes)

1 tsp vanilla

½ TB olive oil

1 cup milk of choice

Ginger Caramel Gravy

½ cup coconut sugar

1 TB maple syrup

2 TB water

¼ tsp vanilla

1 tsp molasses

½ tsp grated ginger

½ cup coconut cream

Preheat griddle or pan on medium temperature and

place the Egg Rings on it.

Mix water and ground flax meal in a small bowl and set

aside for 5-10 minutes.

Add the dry ingredients in a bowl and whisk.

Combine the sweet potato puree, vanilla, olive oil, and

milk with the flax egg, stir until well combined.

Pour liquid mixture into the dry ingredients and stir

until just combined.

Lightly greased griddle or pan and Egg Rings and

place the batter in the Egg Rings. Cook until firm for

1-2 minutes. Shake the Egg Ring lose and then flip

the pancakes to the other side. Cook for another 2

minutes until golden brown.

Pour the Ginger Salted Caramel “Gravy” on the

pancakes and enjoy!

Ginger Salted Caramel “Gravy” Instructions

In a small saucepan, add coconut sugar, maple syrup,

water, vanilla, molasses, and ginger.

Cook over medium heat until bubbling.

Add coconut cream and sea salt to taste.

Bring to a boil and then remove from heat.

The sauce will thicken as it cools.

Sweet Potato Pancakes



Cinnamon Roll Filling

1/4 cup vegan margarine, slightly soft-

ened (I used Earth Balance.)


3/4 tablespoons cinnamon (or carda-

mom/coriander, if that’s your prefer-

ence)

1 tablespoon unbleached all-purpose

flour

Pancakes

3 tablespoons melted Earth Balance

(or your preferred oil)

1 teaspoon lemon juice

1 1/2 cup almond milk

3 tablespoons pure cane sugar

3/4 teaspoons salt

1 1/2 cup flour

1 tablespoon cornstarch

1 tablespoon aluminum-free baking

powder

Cinnamon Roll Filling

Place all ingredients in a zip-loc sandwich bag and seal

closed. Mix ingredients together with your hands until

there are no big lumps or chunks of anything.

Put the mixture bag in your refrigerator for at least

10 minutes to allow mixture to firm up, until getting a

thickness similar to that of a toothpaste.

When you are ready to draw swirls in your pancakes, cut

a 1/4 inch wide hole in one of the bottom corners of your

sandwich bag, using it like a pipping bag.

Pancakes

Place on pancake batter ingredients in a mixing bowl and

whisk together until smooth.

Place a nonstick pan on the stove and place Egg Rings on

it, heat both on medium heat.

Pour 1/4 cup of batter in the each Egg Ring.

After about 30 seconds, once bubbles are beginning to

form on the outer edges of the pancake, gently squeeze

your sandwich bag in a circular motion around your

pancake to form a swirl. Try to avoid getting to the edge of

your pancakes.

After 1-2 minutes, wiggle the Egg Rings lose and flip your

pancake quickly.

When pancake has cooked on the other side for another

1-3 minutes, remove it from the pan, and wipe your pan

clean before starting your next pancake.

Drizzle pancakes with coconut cream.

Enjoy!

Cinnamon Roll Pancakes



1 cup whole wheat pastry flour

2 Tbsp organic sugar

1/4 cup finely shredded unsweetened

coconut, divided (aka, “dessicated”

coconut)

11/2 tsp baking powder

pinch sea salt

1 cup non-dairy milk

1 heaping Tbsp non-dairy butter,

melted

1/2 cup finely grated carrot

1 tsp pure vanilla extract

2 Tbsp crushed walnuts or pecans

(optional topping)

Add flour, sugar, baking powder, sea salt, and 2

tablespoons of shredded coconut in a large bowl and

mix.

Pour non-dairy milk into a bowl or a large liquid

measuring cup. Add melted butter, vanilla, and whisk

until well combined.

Stir in carrot and let batter rest for 5 minutes while

preheating skillet to medium heat. Place the Egg Rings

on the skillet while preheating.

Once skillet is hot, lightly grease the skillet and Egg

Rings with non-stick spray or non-dairy butter and

spoon on 1/4 cup measurements of batter into each

Egg Ring.

Top each pancake with a sprinkle of crushed walnuts

and flip when bubbles appear and the edges look

slightly dry.

Cook for another 1-2 minutes on the other side.

Keep warm in a 200* oven until all pancakes are

cooked.

Serve with non-dairy butter, shredded coconut and

warm maple syrup.

Enjoy!

Vegan Carrot Coconut Pancakes



1 cup almond milk

1 cup spelt flour

1 t. apple cider vinegar

½ tsp vanilla extract

1 T. baking powder

1½ T. sugar

¼ tsp salt

1 tbspoon melted vegan buttery

spread

1 tsp cinnamon

2 tbspoon unsweetened apple sauce

Put the dry ingredients in a bowl and whisk them

together with.

Add the wet ingredients, stir. Let everything sit for a

few minutes so the vinegar and the baking powder

react and the batter starts to rise.

Preheat pan on medium heat and place the Egg Rings

on top, grease both with buttery spread using a

spatula.

When the butter is melted and the pan is good and

hot, spoon your batter into the Egg Rings and turn the

heat down to medium low.

Once the edges of the pancake look done, and you

see a few little bubbles forming in the pancakes, shake

the Egg Rings lose, remove the Egg Rings and flip the

pancakes over.

Cook the other side for another 1-2 minutes.

Enjoy!

Apple Cinnamon Pancakes



1 cup vanilla soy or almond milk

1 cup + 1 tbsp flour

1 Tbsp lemon juice + 1/2 tsp fresh

zest

1/4 tsp lemon extract (optional)

1/4 tsp vanilla extract

3-4 tsp baking powder

2 tsp sugar

1/4 tsp salt

2 tsp oil

Dash of cinnamon

Optional egg replacers: 1 mashed

banana OR 1/4 cup apple sauce OR 1

tsp freshly ground flax seeds

Add your dry ingredients to a bowl that is somewhat tall

and narrowly rimmed - this helps with more air in the

batter I have found. Stir dry ingredients together. Add the

wet ingredients - non-dairy milk, oil and extracts. Fold well.

Lastly, add the optional egg replacer and the lemon juice

and zest. Whip the batter as it becomes fluffy from the

acid combining with the baking powder.

While you are whipping your batter in step one you can be

warming your pan. Have your burner on low as you start

to warm and heat your skillet or frying pan. You want your

pan to be evenly warmed and quite hot and toasty before

starting your pancake cooking.

Once your skillet is warmed evenly (a good 3-5 minutes)

and your batter is fluffy, add a small splash of oil to your

pan and distribute it on the pan by rolling the pan around.

Add a 1/2 cup or so of batter (depending on what size

pancake you want) and allow it to spread in the pan. Make

sure your range is on a low-medium heat setting. Allow

the pancake to slowly cook - as tiny bubbles form through

the surface of the batter. When the edges are obviously

formed, cooked, fluffy, not wet, and you can skim the

bottom edges of the pancake easily with your spatula, flip

your pancake. You can turn up the heat a bit now to finish

things off. Most of the cooking should be done before that

first flip!

Tip: to speed up the cooking process, you can cover the

skillet with a lid for the first minute of cooking to trap in

heat and cook that top side of the pancake a bit faster -

still using low heat.

Transfer cooked pancake to paper towel-ed plate and

repeat until all the batter is gone. Add a new 1/4 tsp splash

of oil to the pan before each new pancake.

Serve warm with vegan butter and maple syrup.

Lemon Vegan Pancakes



3/4 cup whole wheat pastry flour

1/4 cup buckwheat flour (or use all

whole wheat)

1/2 TB baking powder

1/2 TB baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1 TB coconut sugar

pinch fine sea salt

1/2 very ripe banana

1/2 cup pumpkin

1 TB unsweetened or cinnamon apple-

sauce

1 cup unsweetened vanilla almond

milk

2 to 3 TB dark chocolate chips

coconut oil cooking spray

toppings (nut butter, maple syrup,

extra chocolate chips, nuts, etc.)

In a large mixing bowl, combine flours, baking powder,

baking soda, cinnamon, pumpkin pie spice, sugar, and

salt. Mix until combined.

In a smaller bowl, mash the banana and add pumpkin

and applesauce to the banana. Stir until well-

combined.

Add mixture to the dry ingredients. Gently fold

together. Stir in almond milk until just combined. Do

not over mix. Then gently fold in chocolate chips.

Heat a large griddle over medium heat and place the

Egg Rings on the griddle. Spray skillet and Egg Rings

with coconut oil cooking spray.

Using a 1/4 measuring cup, pour batter into the Egg

Rings. Cook until bubbles begin to form on top and

the bottom is lightly golden brown. Shake the Egg

Rings lose and then remove them.

Carefully flip each pancake and cook an additional 3

minutes, or until golden brown.

Serve warm with vegan butter and maple syrup.

Enjoy!

Pumpkin Chocolate Chip Pancakes



280 grams flour

100 grams sugar

1 tsp baking powder

a pinch of salt

1 flax egg

1 tbsp vanilla extract

40 grams olive oil

280 grams almond milk + 15 grams

lemon juice

Mix 1 tbsp flax meal (ground flax seeds) with 2 +

1/2 tbsp of water and let it sit for 5 minutes until it

thickens.

Mix lemon juice and milk and heat mixture for 1

minute until it curdles.

Whisk flour, sugar, salt and baking powder in a bowl

until combined.

Add in olive oil, vanilla, “buttermilk” and the flax egg

and mix until combined.

Heat some coconut oil in a pan and place the Egg

Rings on the pan. Drop the batter into the Egg Rings.

Cook until bubbles appear in the surface, shake the

Egg Rings lose, remove the Egg Rings and then flip the

pancakes. Keep cooking until both sides are golden.

Add the toppings and enjoy!

Vegan Buttermilk Pancakes



1 Cup Flour

1½ Tablespoons Gingerbread Spice

2 Tablespoons Dark Brown Sugar

1 Tablespoon Baking Powder

1/4 teaspoon Sea Salt

1 Cup Silk Vanilla Coconutmilk

(vegetable oil for pan)

Syrup

1/2 Cup Pure Maple Syrup

1 Tablespoon Ginger Preserves

Mix maple syrup and ginger preserves. Let sit at room

temperature while preparing pancakes.

Combine flour, gingerbread spice, brown sugar, baking

powder and salt with a fork. Add coconutmilk, stir

until batter forms and no large lumps remain.

Grease griddle or fry pan and Egg Rings with a light

coating of vegetable oil. Heat over medium for 1-2

minutes.

Drop pancake batter by the 1/4 cup into each Egg

Ring. Once small bubbles appear on top (1-2 minutes),

shake the Egg Rings lose and remove them. Flip the

pancakes and cook 1-2 minutes on other side.

Lower the heat to medium-low after the first batch

of pancakes to prevent burning. Oil pan between

batches.

Serve pancakes topped with vegan butter and a

generous drizzle of ginger maple syrup.

Enjoy!

Gingerbread Spice Vegan Pancakes






1 cup nonfat plain greek yogurt (Cho-

bani or Oikos is good)

1 tablespoon honey


2 large eggs

3 tablespoons almond milk (skim, soy,

coconut, or whole will also work)

1 cup blueberries

1 cup strawberries, cored and diced

1 cup pure maple syrup

1/4 teaspoon pure vanilla extract

In large bowl whisk together flour, baking powder, and

baking soda; set aside. In a separate medium bowl,

beat greek yogurt, eggs, honey, vanilla, and almond

milk until smooth and well combined.

Add wet ingredients to flour mixture and mix together.

The batter will be very thick. However, if you find it to

be too thick, you can add a little bit of milk but make

sure it is still thick and smooth.

Next, gently fold in berries with a wooden spoon.

Heat the griddle on medium heat and place the Egg

Rings on it. Grease both the pan and the Egg Rings.

Drop batter by 1/4 cup in each Egg Ring. Use the

spatula to spread the thick batter. Cook until bubbles

appear on top and the edges are well cooked. Shake

the Egg Rings lose and remove them. Flip pancakes

and cook until golden brown on each side.

To make the syrup, place maple syrup, strawberries,

and vanilla in a saucepan over medium heat. Wait

until mixture begins to simmer and boil, and stir every

few minutes. Once the mixture begins to breakdown,

remove it from heat and serve warm immediately.

Enjoy!

Fluffy Greek Yogurt Pancakes


Serving size: cakes

1-3/4 cups Almond Flour


1/4 teaspoon salt

2 eggs, lightly beaten


3/4 cup almond milk

For the Pomegranate Syrup

16 ounces (1 bottle) 100% pure

pomegranate juice

In a mixing bowl, whisk the eggs then add the almond

milk and vanilla extract and mix. Add the almond flour,

salt and baking powder. Mix until smooth.

Heat a large skillet just above medium heat, place Egg

Rings on the pan and add just enough oil to lightly

coat the pan and the Egg Rings.

Pour ¼ cup of batter in each Egg Ring.

Cook until the sides of the pancakes firm up and a

bubble or two escapes from the top, about 3 to 4 of

minutes. Shake the Egg Rings lose and remove them.

Carefully flip the pancakes and cook an additional 45

seconds to 1 minute.

Stack the pancakes and pour the pomegranate syrup

on top.

Enjoy!

Pomegranate Syrup

Pour pomegranate juice into a small sauce pan, heat

over medium-high and bring to a gentle boil.

Reduce heat around medium, allowing the juice to

bubble, but not too hot that it splatters out of the

pan. Let the juice reduce for 9-20 minutes. Remove

from heat, allow it to cool slightly and serve on top of

almond flour pancakes.

Careful not to allow the juice to reduce too much

because it will turn very thick and stringy if you let it

go for too long.

Almond Flour Pancakes


AcknowledgementsRecipe Inspirations:

Mike. “The Best Eggplant Patties.” Web blog post. The Iron You. 05.24.2014. 09.15.2015.

Sommer. “Korean Pancakes: Pajeon.” Web blog post. A Spicy Perspective. 10.15.2015. 11.15.2015.

DK. “Zucchini Potato Fritters.” Web blog post. ChefInYou. 08.20.2012. 09.15.2015.

Ward, Natalie. “Caribbean Sweet Potato Patties with Spicy Coconut and Spinach Sauce.” Web blog post. Cook

Eat Live Vegetarian. 08.31.2012. 09.15.2015

Petrovska, Katerina. “Spinach and Garlic Potato Patties.” Web blog post. Diethood the Eating Effect.

12.28.2014. 09.05.2015.

TWKadmin. “Chunky Portabella Veggie Burgers.” Web blog post. The Kitchen Whisperer. 04.12.2014.

09.05.2015.

Danielle. “Kale & Quinoa Patties.” Web blog post. Making it with Danille. 06.13.2013. 09.05.2015.

Ruxandra. “Lentil Patties with Olives and Herbs.” Web blog post. Gourmandelle. 08.31.2015. 09.05.2015.

Kelly. “Spiced Samosa Patties.” Web blog post. The Pretty Bee. 03.21.2014. 09.05.2015.

Prasertong, Anjali. “Recipe: Smoked Salmon Potato Cakes with Herb Crème Fraîche.” Web blog post. the kitchn.

04.24.2012. 09.05.2015.

Olmanson, Shaina. “Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise: Leftovers Redone.” Web blog

post. Food for My Family. 05.02.2012. 09.05.2015.

Celeste. “Crazy-Good Crab Cakes.” Web blog post. Sugar & Spice by Celeste. 09.15.2009. 09.05.2015.

Noreen. “Spicy Tuna Fish-Cakes.” Web blog post. Picture the Recipe. 01.20.2013. 09.05.2015.

Kathi. “Chicken Avocado Burger.” Web blog post. Laughing Spatula. 10.19.2013. 09.05.2015.

Donal Skehan. “Thai Fish Cakes.” Web blog post. Homecooked Donal Skehan Kitchen Blog. 09.26.2014.

09.05.2015.

Jessica. “Paleo Salmon Cakes.” Web blog post. My Clean Kitchen. 01.08.2015. 09.05.2015.

Mark Pittman. “North African Chicken Potato Patties.” Book recipe. The Best Recipes in the World. 10.11.2005.

09.05.2015

Skari, Christine. “Healthy Thai Sesame Patties.” Web blog post. Apple of My Eye. 09.03.2013. 09.05.2015.

Cota, Aubrey. “Homemade Chicken Apple Sausage.” Web blog post. Real Housemoms. 08.31.2014.

09.05.2015.

Layla. “Cake Batter and Red Velvet Pancakes with Cream Cheese Syrup.” Web blog post. Gimme Delicious Food.

02.08.2014. 09.05.2015.

Mike, Kellu. “Strawberry Sprinkle Funfetti Pancakes.” Web blog post. dRecipes. 03.17.2014. 09.05.2015.

Gladd, Nikki. “Birthday Cake Pancakes.” Web blog post. Seeded at the Table. 08.15.2012. 09.05.2015.

Rachel. “Funfetti Cake Batter Pancakes.” Web blog post. Baked by Rachel. 08.18.2014. 09.05.2015.

Dana. “Peanut Butter Cup Pancakes.” Web blog post. Minimalist Baker. 06.08.2013. 09.05.2015.

Marina. “Caramel Apple Pie Pancakes.” Web blog post. Let the Bake Begin. 11.17.2013. 09.05.2015.

Lane, Christina. “Espresso Chip Pancakes.” Web blog post. Dessert for Two. 01.27.2014. 09.05.2015.

Erika. “Apple Crumble Pancakes.” Web blog post. The Hopeless Housewife. 11.08.2012. 09.05.2015.

Schultz, Rachel. “Carrot Cake Pancake & Cream Cheese Syrup.” Web Blog Post. Rachel Schultz, A Home Making

Blog. 09.15.2013. 09.05.2015.

Jessica. “Chunky Monkey Pancakes.” Web Blog Post. One Sweet Appetite. 07.17.2013. 09.05.2015.

Tiffany. “Strawberry Lemon Poppyseed Pancakes.” Web Blog Post. Creme de la Crumb. 01.16.2014.

09.05.2015.

Becky. “Whole Grain Gingerbread Pumpkin Pancakes.” Web Blog Post. Your Modern Family. 09.02.2014.

09.05.2015.

Dudley, Angie (Bakerella). “Cocoa Nuts! Make Bakerella’s Double Chocolate Pancakes.” Web Blog Post. People.

07.25.2014. 09.05.2015.

Kyra. “Mind Chocolate Chip Pancakes.” Web Blog Post. Caramel Potatoes. 03.15.2013. 09.05.2015.

Chungah. “Bluberry Oatmeal Yogurt Pancakes.” Web Blog Post. Damn Delicious. 10.18.2012. 09.05.2015.

Stacey. “Pumpkin Pancakes.” Web Blog Post. Glued to My Crafts. 09.30.2013. 09.05.2015.

Jessica. “Whole Wheat Brown Sugar Banana Bread Pancakes.” Web Blog Post. How Sweet It Is. 06.22.2011.

09.05.2015.

Katerina. “Scottish Pancakes.” Web Blog Post. Diethood. 01.26.2015. 09.05.2015.

Taylor, Kate. “Simple Vegan Pancake Recipe.” Web blog post. Cookie+Kate. 03.08.2015. 09.05.2015.

Joyce. “Gluten-Free Banana Oatmeal Quinoa Pancakes.” Web blog post. Light Orange Bean. 06.19.2015.

09.05.2015.

Jess. “Fabulous Lemon Ricotta Pancake with Blueberries.” Web blog post. Fox & Fennel. 05.08.2015.

09.05.2015.

Rachel. “Sweet Potato Pancakes w/ Ginger Caramel ‘Gravy’.” Web blog post. Breast Cancer Maven. 01.28.2015.

09.05.2015.

Lindsay. “Cinnamon Roll Pancakes.” Web blog post. Vegan Yumminess. 07.17.2013. 09.05.2015.

Dana. “Vegan Carrot Coconut Pancakes.” Web blog post. Minimalist Baker. 7.20.2013. 09.05.2015.

Deryn. “Vegan Chia Seed Pancakes.” Web blog post. Running on Real Food. 02.17.2014. 09.05.2015.

Kelly. “Apple Cinnamon Pancakes.” Web blog post. The Pretty Bee. 11.11.2013. 09.05.2015.

Kathy. “Loveliest Lemon Vegan Pancakes. Comfort Food Breakfast.” Web blog post. Healthy Happy Life.com.

08.05.2013. 09.05.2015.

Hannah. “Pumpkin Chocolate Chip Pancakes.” Web blog post. Clean Eating Veggie Girl. 10.02.2014.

09.05.2015.

Consuelo. “Vegan Buttermilk Pancakes.” Web blog post. Honey+Figs. 03.23.2015. 09.05.2015.

Nicole Harris. “Gingerbread Spice Vegan Pancake Recipe.” Web blog post. Wonky Wonderful. 10.24.2014.

09.05.2015.

Monique. “Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup.” Web blog post. Ambitious

Kitchen. 02.27.2015. 09.05.2015.

Mueller, Julia. “Almond Flour Pancakes.” Web blog post. The Roasted Root. 01.25.2013. 09.05.2015.

Documents

Jubilee Pancake Recipe eBook.pdf