– 1 teaspoon cinnamon – ½ teaspoon nutmeg – heaping ¼ teaspoon sea salt – Maple syrup, banana slices, pecans, for serving Instructions – In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken. – Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top.

Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk. – Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip 

and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch. – Serve with maple syrup, sliced bananas, and pecans, if desired. Notes *I like Bob’s Red Mill Whole Wheat Pastry Flour

Ingredients – 1 tablespoon ground flaxseed + 3 tablespoons water, (or 1 egg) – 1½ cups (180g) all-purpose flour* (see note below) – 2 tablespoons cane sugar – 2 teaspoons baking powder – ½ teaspoon baking soda – heaping 1 teaspoon cinnamon – heaping ¼ teaspoon sea salt – ½ cup canned pumpkin puree – 1 cup plus 3 tablespoons almond milk, at room temperature

– 2 tablespoon melted coconut oil, plus more for brushing – 1 1/2 teaspoons vanilla extract For serving: – Maple syrup, not optional – Yogurt or vegan yogurt, optional – Pecans, optional Instructions – In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.

– In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt. – In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture. – Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk. – Heat a nonstick skillet or griddle to medium heat. 

Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch. – Serve with maple syrup, yogurt, and pecans, as desired.

Notes *Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g)

Ingredients – 2/3 cup gluten-free oat flour – 2/3 cup almond flour – 1/4 cup tapioca starch – 1 tablespoon baking powder – 1/2 teaspoon sea salt – 1/2 cup whole milk or almond milk – 2 tablespoons maple syrup – 2 eggs, separated – 1 tablespoon vanilla extract – extra-virgin olive oil or butter, for the pan – maple syrup, fruit and/or yogurt, for serving

Instructions – In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes. – Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much. – Heat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of olive oil to the pan and pour in 1/3 cup of the batter. 

Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set. Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter or more oil each time. – Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.

Ingredients Macerated Berries – 2 cups diced strawberries – ½ cup frozen raspberries, thawed, with their juices – Pinches of cane sugar French Toast – 4 eggs – 1 cup almond milk, or any milk – 1 teaspoon cinnamon – ¼ teaspoon cardamom – Pinch of sea salt – 8 1-inch slices challah bread* (see note) – Coconut oil, for brushing – Maple syrup, for serving

Instructions – Make the macerated berries: In a medium bowl, combine the strawberries, raspberries, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving. – Make the French toast: In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.

– Heat a non-stick skillet over medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries. Notes *To make dairy-free french toast, use ciabatta bread.

Ingredients – 2 cups (500 mL) whole spelt flour or white/wheat mix – 2 teaspoon (10 mL) baking powder – 2 tablespoons (30 mL) ground flaxseed – ½ teaspoon (2 mL) cinnamon – 1 cup (250 mL) grated carrots – 2 cups (500 mL) almond milk at room temperature – ¼ cup (60 mL) melted coconut oil – 1 teaspoon (5 mL) vanilla extract

– 2 tablespoons (30 mL) maple syrup, plus extra for serving – Sea salt – Maple syrup and/or coconut cream, for serving Instructions 1. Preheat a waffle iron. 2. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. 3. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.

4. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.

Ingredients – 1¼ cups almond milk, at room temperature – ⅓ cup melted coconut oil – 3 tablespoons maple syrup – 2 teaspoons vanilla extract – 1 large egg – 1½ cups all-purpose flour, spooned and leveled – ½ cup whole wheat flour, spooned and leveled – 2 teaspoons baking powder – ½ teaspoon cinnamon – ¼ teaspoon sea salt

Serving options: – Maple syrup – Fresh fruit – Nutella – Chopped hazelnuts Instructions – Preheat a waffle iron and prepare your desired toppings. – In a medium bowl, whisk together the almond milk, coconut oil, maple syrup, vanilla, and the egg. – In a large bowl, mix together the all-purpose and whole wheat flours, baking powder, cinnamon, and salt.

Pour the wet mixture into the dry and mix until just combined. – Scoop ½ cup of batter for each waffle into a Belgian waffle maker, or scoop an appropriate amount for your waffle maker. Cook for 4 minutes, or until golden brown and lightly crisp. The timing will depend on your waffle iron. – Serve with desired toppings.