Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. In another bowl whisk the buttermilk, egg, and melted butter until combined.

Make a well in the center of the dry ingredients and pour the milk mixture over, whisking or stirring gently to combine. It’s ok for a few lumps to remain. You don’t want to overmix–you want it to be light, airy, and loose.

Add 1 teaspoon of oil and a bit of butter to your heated skillet and spread with a pastry brush to cover the surface. To scoop the batter into the skillet, I like to use my ¼ cup cookie scoop. You’ll be able to fit 3 pancakes into your pan. When you release the batter from the scoop into the pan, flatten each pancake down gently just to spread the batter a bit. Cook until you can slide a thin spatula under your pancake and check to see that it’s a deep golden brown, about 1 ½ minutes. Flip and cook until the other side is also golden brown, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.

Notes:
• We love Better Than Honey Butter, which is in this photo, and fresh berries.

• You can add ⅓ cup of mini semi-sweet chocolate chips to the batter and then top your pancakes with strawberries and fresh whipped cream (a huge favorite!).

• For blueberry pancakes, I add fresh or frozen blueberries to each pancake after I have scooped the batter into the pan. After I’ve spread the batter I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, and then flip to finish cooking on the other side.

Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.

Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.

If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1–2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don’t stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.

In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, and salt. Crack in the eggs, add the oil, then pour in the buttermilk and stir until just combined. Adjust the consistency with additional flour or milk if needed- the batter should be thick and just barely pourable. Let the batter rest for 5 minutes (or while the skillet heats up) — the longer it rests, the fluffier the pancakes will be.

Heat a large (10 or 12-inch) sauté pan over medium-low heat. Add 1 ½ tablespoons of oil and heat until glossy (this takes about 3 minutes on my burner). Using a ¼ cup measure for each pancake, pour batter into the pan. Cook on one side until bubbles appear on top, then flip and continue to cook until both sides are golden brown (about 2 minutes per side). Transfer to a wire rack set in a rimmed baking sheet (this helps the edges stay crisp while you make the rest, but you can also just transfer them to a large plate). Repeat with the remaining batter, adding 1 tablespoon oil to the pan for each batch.

To serve, transfer a couple pancakes to each plate, dot with butter, and drizzle with maple syrup. Or, eat them right off the wire rack while you make the next batch. Best served right away!

Meanwhile, in a medium baking bowl, combine the flour, sugar, bi-carb, vanilla sugar, and salt. Add the milk mixture to the dry ingredients and whisk until batter is smooth.

On a cast iron pan on low-medium heat, pour about 1 ice cream scoop of batter (about 2 tablespoons) per pancake onto the pan. Cook for about 2 minutes on each side, or until golden.

Heat a medium non-stick chef pan over medium heat until very hot. Gently stir the batter with a spoon to make a little lighter. Pour a ladleful of batter onto the skillet and cook until its surface is porous and the batter dry, 1 to 2 minutes. Baghrir cooks on only one side so there is no need to turn it over.

Prepare the syrup by melting the butter and honey over low heat until hot and sizzling, 2 to 4 minutes. Top the Baghrir liberally with syrup and serve immediately. Store remaining Baghrir covered in the refrigerator and microwave it for 15 to 20 seconds before use.

In a large bowl, mix all ingredients.

Pour about 2 tablespoon of batter onto the pan. Cook until bottom is golden brown. Gently flip pancake with a spatula and cook until second side is golden brown. Remove from pan, and serve immediately with toppings of choice.

Mash banana thoroughly in a bowl. Add vanilla and combine with banana mash. Add pancake mix and chai mix, and stir to combine. Then add 1 ¾ cups of your choice of milk and stir well. Add additional milk as needed until you reach the desired consistency for pancakes, but no more than 2 1/2 cups.

If using a cast-iron skillet, add approximately 1 tablespoon of desired oil choice (I used butter). Pour pancake batter onto griddle or skillet in approximately 1/4 cup amounts. Allow pancakes to cook for a few minutes until pancake is easily released by a spatula. Flip and cook again for about 3 minutes. Transfer to a plate too cool.

Top with maple-chai almond butter and garnish with raspberries, bananas or even stewed berries. Sprinkle powdered sugar on top for garnish an additional sweetness of desired.

For the maple-chai almond butter:
Combine almond butter, maple syrup and chai spice in a bowl and stir well. Spread on top of pancakes with a knife, or if you’re feeling fancy and want to impress someone, use a piping bag to make a delicate swirl pattern.

For the chai mix:
Combine spices in a bowl or small container and mix. (This makes 3 ½ teaspoons, enough for both the pancakes and the maple-chai almond butter.)

Heat a nonstick skillet over medium high heat. Once skillet is hot, scoop approximately 1/4 cup batter onto the skillet. If possible, repeat until skillet is full but not crowded. Let bubbles form and pop as the bottom cooks. When the top looks a little solid and bubbles have popped, it is ready to flip. Let the pancake brown on the other side before removing from the skillet.

Serve immediately, or you can heat your oven to its lowest bake setting and place finished pancakes on a baking sheet to hold them in the warm oven until ready to serve.

In a small bowl, mix almond flour, coconut flour, Swerve, baking powder and salt. Set aside.

In a medium bowl, whisk eggs until well beaten. Whisk in melted coconut oil and vanilla extract. Add dry ingredients to wet ingredients and mix until well combined. Add almond milk and mix again until no lumps remain. Stir in blueberries.

Let the batter rest for 5 minutes while you heat a nonstick pan over medium-high heat. Add a bit of butter or coconut oil to the pan. Once pan is heated, use 1/4 cup measuring cup to scoop the batter onto the pan in even pancakes.

Cook until you see the edges beginning to firm slightly, about 7 minutes. Flip and cook another 2–3 minutes until pancakes are fluffy and cooked all the way through.

Serve with more blueberries and some coconut whipped cream!

Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. 

Serve with butter and pure maple syrup. Makes 20-24 pancakes.

Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.