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Picture this: Sunday morning and the house is quiet from a night well rested. A typical sleepy

morning perfect for wearing pyjamas and enjoying each other’s company. What better way to

enjoy this slumbersome morning by making pancakes?!

We’ve scoured the internet in search of some delicious (and healthy) options for your

perfect pancake party!

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3 bananas

1 egg

1/2 cup rolled oats

unsalted butter for the pan

1. Take the three ingredients and blend in blender. Heat a skillet on medium high and drop in

enough butter to coat the pan. 

2. Once it is hot, take an ice cream scoop and drop in scoops of batter. Once bubbles begin to

appear on the batter surface, flip and cook for 30 seconds to 1 minute. Transfer onto a place

and serve with honey.

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1 3/4 cups almond flour

1/2 teaspoon baking soda

1/4 teapsoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

3 eggs

1 tablespoon vanilla 

1/3 cup club soda

1 banana, sliced

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Assorted tropical fruit

Unsweetened flaked coconut

1. In a large bowl, combine the almond flour, salt, baking soda, cinnamon,

and allspice. Whisk.

2. Combine the eggs, vanilla, and club soda. Whisk. Add the wet ingredients to the dry

ingredients. Stir to combine.

3. Heat vegetable oil in a large skillet over medium heat. Spoon batter into the pan. Place 4-5

banana slices on each pancake. Flip the pancake when bubbles start to appear on the surface.

Cook until golden on the other side.

4. Stack your pancakes. Top with assorted tropical fruit and coconut flakes. Drizzle syrup

generously over your pancakes. Dig in!

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1-1 1/2 cups of raspberries

1/2- 3/4 cup of sugar

Combine the berries and the sugar in a medium sized saucepan. Bring to a boil,

reduce the heat, stirring often and simmer until thick {about 5 minutes}

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1 cup flour {I used 1/2 AP and 1/2 whole wheat}

2 tablespoons sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon (optional)

1 cup of buttermilk

1 egg

1 teaspoon vanilla 

2 tablespoon melted butter 

1. Whisk together the dry ingredients and in another bowl whisk together the milk, egg,

vanilla, and butter. Pour the liquid over the dry ingredients and lightly whisk just until

everything is just combines {it will be a bit lumpy}. If needed lightly oil/butter your pan and put

on a medium heat.

2. Put the raspberry sauce into a pastry bag with a tip {or use a ziploc bag with the corner

snipped off}. Spoon batter on the heated griddle and then pipe a swirl of raspberry into the

middle of each pancake

3.  When the edges begin to cook and the top is "bubbled' flip and cook the other side until

golden brown. Serve with extra sauce, powdered sugar, or maple syrup