Lavender Lemon Pancakes

Oh...and, this recipe also works for bread (see adaptations below). 


There are some (like my sister) that think eating lavender is 'weird,' or they think it's 'like eating perfume.' I, am not one of those people. In fact, I would go far as to say that I love the taste of lavender. Plus, it's ridiculously good for you.

So, I made these pancakes the other night for a quick bite to eat the next day while at work. I'm pretty sure that I said out-loud "whoa, these are frickin' delicious!" Yeah...

Lavender Lemon Pancakes

1 egg, cage-free/organic
1/3 cup applesauce
1/2 cup white rice flour
Dash of cardamom
Pinch of sea salt
1/4 cup oat milk *
2 tbls fresh lemon juice
Pinch of dried lavender flowers
1 tsp baking powder


Coat a large skillet with some coconut oil (extra virgin/unrefined or your favorite oil) and heat on medium.

In a medium-sized mixing bowl whip the egg and applesauce together. Add in the rice flour, cardamom, sea salt and oat milk, stir well. Next, add in the lemon juice and lavender then the baking powder. Mix thoroughly until all ingredients are well incorporated.

Pour ~ 4 pancakes in the the skillet. Heat about 3-4 minutes on one side (or until tops begin to bubble). Flip, and heat on the other side for about 3 minutes or until they begin to brown.


Seriously, YUM! I was not expecting this to be so good.

Now, to make this a bread:

4 egg whites, cage-free/organic (reserve yolks)
2 egg yolks
3/4 cup applesauce
1 cup white rice flour
1/2 cup oats (certified gluten free)
Heavy dash of cardamom
Dash of sea salt
1/2 cup oat milk *
1/4 cup fresh lemon juice
Dash of dried lavender flowers
2 tsp baking powder


Coat a bread loaf pan (I used glass) with extra virgin/unrefined coconut oil (or oil of your choice).

Whip the egg whites until they begin to froth but do not whip them so that they are white. Set aside.

Combine the egg yolks and applesauce. Add in the rice flour, oats, cardamom and salt. Mix well then add in the remaining ingredients and stir until all ingredients are well incorporated.

Bake at 350 for 25 minutes, cover with foil and bake for another 25 minutes. Remove the foil and bake uncovered for another 10 minutes.

lavendar bread.jpeg

* If you have a significant allergy/intolerance to gluten, be sure to check the label on your oat milk and make sure it was made in a gluten-free facility as there is potential for gluten-cross contamination with oats.

lavendarbread 2.jpeg



Protein Power Pancakes

You all know how much I love pancakes. And waffles. And breakfast. Mmm bliss. This recipe came to me at about 6AM when I woke yesterday (on a Saturday...), had some almond butter with honey and a large glass of water to hold me over, wrote some emails, listened to some tunes (lovin' this cover by Chris Cornell) and pondered what I would put in my soaked oats pancakes...

And what was created was quite delicious.


Protein Power Pancakes

1 cup soaked oats (Certified Gluten Free)
2 tbls apple sauce
2 eggs, oragnic/cage-free
1 tbls
PB2 (powdered peanut butter)
Dash of cinnamon
Pinch of cardamom
Pinch of sea salt
2 tsp baking powder
1 tbls coconut oil (for the skillet)



Heat a large skillet  on medium with coconut oil. Drop desired size pancakes onto the skillet and turn down the heat to low-medium.

Cook on one side for about 4 minutes or until the top begins to bubble a bit. Flip and cook for about another 4 minutes on that side. Turn heat down to ow and flip and heat each side for about another minute.

Yields ~ 3 GIANT pancakes or 4-6 small/medium


Enjoy (with some Pete's Sumatra and fresh berries ;))