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Decadent chocolate pancakes for the lactose intolerant! They're fluffy, easy to make and not too sweet. Not the typical bar snack but make them mini and snack through the day!

Ingredients (Dry): 

1 cup Unbleached All-purpose Flour (substitute 1:1 gluten free flour for celiac friendly recipe)

1 1/2 tablespoons Brown Sugar

1 tablespoons Baking Powder

2 tablespoon Cocoa Powder

1/4 teaspoon Cinnamon Powder

Pinch of Salt

Ingredients (Wet):

1 Large Egg

1 1/2 cup Unsweetened Cashew Milk *see below for recipe

1 1/2 tablespoons Olive Oil

Maple Syrup *optional as topping

Yield: 2-3 servings

Cooking Time: 15 minutes

Cooling Time: 15 minutes

Miso Cucumber Salad: Recipes


Step 1

Make Cashew Milk. Soak 1/2 cup of raw cashews in boiling water for 30 minutes. Discard water and place in blender. Add 2 cups of filtered water and blend on low-medium until smooth. There should be no pulp left. This should make enough plus a bit more for your morning coffee!


Step 2

In a large bowl, combine all dry ingredients, mix with a fork until well combined and set aside. In a separate medium bowl, ​whisk together all wet ingredients until well mixed. 

Step 3

Add wet ingredient mixture to the dry ingredients, mix well until combined. 

Step 4

Lightly grease a large skillet over medium high heat ( I used vegan butter, canola oil/ cooking spray works too). Add batter to the pan (2 tablespoons for mini pancakes, 1/4 cup for regular sized) and cook until bubbles apear on the pancake, flip to the other side and cook until darker brown (but not burnt). Serve with your choice of toppings ( I like maple syrup - melted chocolate would work great as well)...Enjoy! 

Miso Cucumber Salad: Text
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