50+PANCAKE

RECIPES

Table of Contents
Vegetable Patties
Egg Plant Patties
Korean Pancakes
Zucchini Potato Fritters
Caribbean Sweet Potato Patties
Chunky Portabella Veggie Burgers
Kale & Quinoa Patties
Lentil Patties with Olives and Herbs
Spiced Samosa Patties
Spinach and Garlic Potato Patties

Meat Patties
Smoked Salmon Cakes with Herb Creme Fraiche
Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise
Simple Crab Cakes
Spicy Tuna Fish-Cakes with Cilantro Dipping Sauce
Chicken Avocado Burgers
Thai Fish Cakes
Paleo Salmon Cakes
North African Chicken Potato Patties
Thai Sesame Turkey Patties
Chicken Apple Sausage Patties

Sweet Patties
Red Velvet Pancakes with Cream Cheese Syrup
Strawberry Sprinkle Funfetti Pancakes
Birthday Cake Pancakes
Cake Batter Red Velvet Pancakes with Cream Cheese Syrup
Funfetti Cake Batter Pancakes
Peanut Butter Cup Pancakes
Caramel Apple Pie Pancakes
Espresso Chip Pancakes
Apple Crumble Pancakes
Carrot Cake Pancake & Cream Cheese Syrup
Chunky Monkey Pancakes
Strawberry Lemon Poppyseed Pancakes
Whole Grain Gingerbread Pumpkin Pancakes
Double Chocolate Pancakes
Mint Chocolate Chip Pancakes
Blueberry Oatmeal Yogurt Pancakes
Pumpkin Pancakes
Brown Sugar Banana Bread Pancakes
Scottish Pancakes

Vegan Patties
Super Simple Vegan Pancakes
Gluten-Free Banana Oatmeal Quinoa Pancakes
Lemon Ricotta Pancakes with Blackberries
Vegan Chocolate Cardamom Pancakes
Sweet Potato Pancakes
Cinnamon Roll Pancakes
Vegan Carrot Coconut Pancakes
Apple Cinnamon Pancakes
Lemon Vegan Pancakes
Pumpkin Chocolate Chip Pancakes

Vegan Buttermilk Pancakes

Gingerbread Spice Vegan Pancakes
Fluffy Greek Yogurt Pancakes
Almond Flour Pancakes

Acknowledgements

Vegetable
Patties

Egg Plant Patties

Ingredients

Directions

Serving size: 8 cakes

Heat 1 tablespoon of olive oil in a large non-stick skillet over

medium-high heat, add onion and salt and cook for 5 minutes
until translucent. Add garlic and cook for 1 further minute, until
fragrant.

1 large eggplant (or 2 medium),

peeled and diced
2 tablespoons olive oil
1 small onion (or 2 scallions),
thinly sliced
1 garlic clove, minced
1 cup / 3.5 oz / 100 gr grated
Dubliner cheese (or sharp
Cheddar)
2 tablespoons chopped fresh
parsley
1 teaspoon fine grain sea salt
teaspoon ground black pepper
1 cup / 3.4 oz / 96 gr almond meal
(or gluten-free breadcrumbs)

Finally add eggplant cubes and cook. Stir the egg plants for
about 10-12 minutes until browned and soft.
Transfer to a large bowl and mesh with an immersion blender,
food processors or a regular blender.
Add cheese, parsley, black pepper and stir until completely
mixed.
Add almond meal (or breadcrumbs) cup at a time and mix
with a spatula until it reaches a firm consistency and will
hold together as patties. Add more almond meal to increase
thickness base on your own judgement.
Put the mixture in the fridge for about 20 minutes to let it dry a
little more.
Take the mixture out of the fridge and use your hands to form 8
medium sized patties.
Heat the remaining tablespoon of olive oil in the same skillet.
Place the egg rings in the pan and wait until the oil sizzles.
Place the patties in the egg rings, squeeze them so they fill the
entire rings. Cook for 4 minutes on each side until brown.
Serve warm with some marinara sauce on the side.
Enjoy!

Korean Pancakes
Ingredients

Directions

Serving size: 10 cakes

Place all the dipping sauce ingredients in a microwavesafe bowl. Whisk and warm in the microwave for 1-2
minutes, just long enough for the sugar to dissolve.
Whisk again and set aside.

2 cups all-purpose flour

1 1/2 cups water
1 large egg
1 1/2 teaspoons sea salt
2 cups frozen hash browns, completely thawed
1 cup shredded carrots
1 red bell pepper, seeded and
sliced julienne
1 small zucchini, sliced julienne
1 bunch green onions, cut in 1 in.
sections
Pepper to taste

In a large bowl, beat the flour, water, egg and salt. Set
the batter aside to rest.
Slice all the veggies into long thin strips and mix into
the batter. Pepper to taste. If the batter still seems
very thick after the veggies are mixed in, add 2-3
tablespoons of water and mix well.
Heat up a non-stick pan on medium high heat, add oil
and place the Egg Rings on top. Pour veggie batter
into each Egg Ring and fill just halfway, since the
batter expands during cooking. Fry for 4-5 minutes,
per side.Repeat with remaining batter.
Serve the pancakes warm with the dipping sauce.

Vegetable oil for cooking

Sauce:
1/2 cup low-sodium soy sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 tablespoon sesame oil
1 minced garlic clove
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper

Enjoy!

Zucchini Potato Fritters

Ingredients

Directions

Serving size: 10 cakes

Grate the zucchini and place it in a colander. Add 1

tsp of salt to it and toss to combine. Set aside for at
least 30 minutes.
Squeeze the water out of zucchini by using your
hands or a cheesecloth.

12 Oz/340 grams/2 small-medium

Zucchini
1/4 cup grated Carrot
1/2 cup (abt 1 small potato) boiled
and mashed Potato
1/4 cup Whole Wheat Pastry Flour
1/4 tsp Baking Powder
1/4 tsp dried Thyme (optional)
Salt and Pepper to taste
chili oil, to taste

Put the zucchini in a bowl along with thyme, potatoes

and carrots. Do a taste test to see if you want to add
more salt.
In another bowl, mix the flour and baking powder until
combined.
Add the flour and baking powder mixture it to the
vegetable mixture and mix until well combined.
Make small (lime sized) balls.
Refrigerate these in the fridge (for about 20-30 min)
which will help to hold them up well while frying and
avoid oil retention. This step is optional.
Add 1-2 tbsp of oil to your frying pan and place the
Egg Rings on it.
When hot, add the patties into the Egg Rings and
squeeze them down into patties.
Cook them until golden-reddish brown on both the
sides. Takes around 4 to 5 minutes each side.
Serve hot with ketchup, Chilli sauce, Yogurt or sour
cream.
Enjoy!

Caribbean Sweet Potato Patties with

Spicy Coconut and Spinach Sauce
Ingredients

Directions

Serving size: 10 cakes

Preheat oven to 200C. On a lined baking tray, toss the sweet

potato cubes with the olive oil, allspice, cumin, dried thyme,
chilli flakes salt & pepper. Roast for about 20 minutes until soft.
Roast the head of garlic at the same time.

1 large sweet potato, peeled & cut into

1 cubes (550g)
1 or 2 tbsp olive oil
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp dried chilli flakes
1/2 tsp dried thyme
1 bulb of fresh garlic
1 or 2 scotch bonnets chillies, deseeded
& chopped
3 spring onions/scallions, chopped
a handful of fresh coriander leaves,
chopped
1/2 a lime zest
a few sprigs of fresh thyme leaves
Sauce:
1 tin coconut milk, 400 ml
100-150g fresh spinach leaves
1 small onion, chopped
the rest of the roasted garlic cloves,
roughly chopped
1 scotch bonnet chilli (whole)
1 green or red pepper, chopped
1 tomato, chopped
1/2 tsp paprika
2 fresh thyme sprigs, whole
salt & black pepper
the juice of 1/2 a lime
a handful of fresh coriander, chopped
plus extra for garnish

Mash the sweet potato in a bowl with half of the roasted garlic
cloves that have been squeezed out of their skins. Cook the
spring onions and scotch bonnets with a pinch of salt, in a little
oil for a few minutes until softened. Stir this into the potatoes
with the chopped coriander and lime zest. Check for seasoning,
add more salt or lime zest if necessary. Cover and leave to rest
in the fridge while you make the sauce.
Put everything except lime juice & coriander in a med-large
saucepan, season with salt & pepper and bring to the boil
stirring to wilt the spinach. Lower the heat and simmer gently
for 20-25 minutes, then remove the whole scotch bonnet
(dont throw it away) and thyme sprigs.
Carefully blend with a stick blender (cover with a towel) or in a
food processor until smooth. Taste, if it is not hot enough cut
the flesh from the scotch bonnet and add that to the sauce
and blend again. Add the lime juice and chopped coriander and
taste for seasoning, add more salt if necessary.
Pour the sauce back into the saucepan and keep warm while
you cook the cakes.
Shape the sweet potato mix into 6 patties or smaller ones
for canapes if you like. Heat a few tablespoons of olive oil in
a large frying pan/skillet over a medium high heat and place
the Egg Rings in the pan. when the oil is hot add the cakes to
the Egg Rings and cook for a about 2 minutes on each side
until browned and crispy. Remove the Egg Rings to flip the
pancakes.
Pour enough sauce into your dishes to cover the base and top
with 2 or 3 cakes. Sprinkle with some fresh coriander and serve
with extra lime wedges to squeeze over.
Enjoy!

Spinach and Garlic Potato Patties

Ingredients

Directions

Serving size: 8 cakes

Combine prepared potatoes and milk in a large mixing bowl.

Using a potato masher, mash the potatoes until smooth and
creamy. Set the mixture aside.

1-pound potatoes (about 4

medium-sized potatoes), boiled,
peeled and quartered
cup milk
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 bag (8 to 10 ounces) baby
spinach
3 garlic cloves, minced

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large

skillet over medium heat.
Add chopped onions and cook for 2 to 3 minutes, stirring until
translucent.
Add spinach and garlic to skillet. Season them with salt and
pepper and continue to cook for 2 more minutes.
Remove from heat and add spinach mixture to the potatoes.
Add in cheese and lemon juice and stir until well combined.
Add egg and panko/bread crumbs. Keep stirring until well
combined and smooth.

salt and fresh ground pepper, to

Shape the mixture into balls.

taste

Heat olive oil in a large skillet and place the Egg Rings in the
skillet.

1 cup shredded parmesan cheese

2 tablespoons lemon juice
1 egg, lightly beaten
2 cups panko crumbs
cup olive oil, for frying (add
more as needed)

Place the balls in the egg rings and squeeze them to fill up
the rings. Fry each patty on both sides until golden brown for
about 3 to 4 minutes per side.
Transfer potato patties to a paper towellined plate so soak up
the grease.
Serve with yogurt, sour cream, soy sauce, etc.
Enjoy!

Chunky Portabella Veggie Burgers

Ingredients

Directions

Serving size: 10 cakes

In a large bowl add 1 cup of black beans and mash with a

masher. It is ok to leave chuncks.

2 cups portabella mushrooms,

cubed (smaller pieces); gills
removed
2 cups cooked black beans, rinsed
and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 extra large eggs, beaten
1/2 cup plus 2 tbl Panko or Gluten
Free Panko
1 tbl Montreal Steak Seasoning
1 tbl Worcestershire *for full
vegetarian style use one that does
not contain anchovies
2 tbl minced garlic
3/4 cup fresh grated Parmesan
*Look for vegetarian or vegan
Parmesan cheese if you do not eat
animal products
Olive oil

Next, add in the mushrooms, the rest of the beans, broccoli,

garlic, onion, Worcestershire and steak seasoning. Mix until
well combined.
Add in the eggs, cheese and bread crumbs and mix gently with
a large spoon until the mixture is smooth and blended.
Shape the mixture into balls with your hand, if they do not stick
together well, add more bread crumbs into the mixture.
Set aside while you place a medium non-stick pan over medium
heat and add in 2 tbl of oil and the Egg Rings.
Once the oil starts to sizzle a little bit, throw the balls into the
Egg Rings and squeeze them down to fill up the rings as patties.
Place in the oil and cook for 3-5 minutes per side or until golden
brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce.
Enjoy!

Kale & Quinoa Patties

Ingredients

Directions

Serving size: 8 cakes

Rinse quinoa and then combine it in a medium saucepan with

two cups water. Let it soak for about 15 minutes, bring it to a
boil then reduce to a simmer and put the top on the pan.

1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan
cheese
small white onion (or about 3
spring onions for milder taste),
diced
3 cloves garlic
1 tsp salt
1 tsp cumin
1/4 cup chopped cilantro or parsley
(plus more for serving)
1/2 lemon (both the zest and juice)

Simmer for 20 minutes, remove the lid, fluff with a fork and let
it cool down to room temperature.
Steam kale leaves for about 30 seconds, just to soften a little
then chop into small pieces.
In a large bowl combine the cooked quinoa, the kale pieces,
eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or
parsley, the zest from 1/2 a lemon and the panko. Use your
hands to combine well and roll the mixture into balls.
Heat 3 tbsp of the oil over medium heat in a high sided skillet
and place the Egg Rings in the skillet.
In batches of 4, place the balls into the Egg Rings and squeeze
them down to fill the Rings, like patties. Cook on each side for
about 5 minutes until golden brown.
You can keep the patties in an oven of 200 degrees to keep
them hot while you cook the other patties.

1 cup panko breadcrumbs

Use new oil for each batch.

6 tbsp safflower or vegetable oil

Serve the patties topped with avocado slices, sea salt, cilantro
or parsley leaves, a squeeze of lemon juice and a drizzle of olive
oil.

(divided, plus more for serving)

avocado

Enjoy!

Lentil Patties with Olives and Herbs

Ingredients

Directions

Serving size: 15 cakes

Mix the ground flax and water in a small bowl and set aside for
5 minutes to thicken.

1 cup red lentils

1 bunch parsley, chopped
1 medium onion, diced
2 tbsps ground flax + 3 tbsps
water (or one large egg)
4 tbsps nutritional yeast
cup sliced black olives
1 cup breadcrumbs
Sea salt and ground pepper, to
taste
Oil

Add lentils in a pot and boil them with water for 15 minutes and
then remove from heat.
Strain the lentils very well and put them in a large bowl. Mash
them with a fork.
Add in the rest of the ingredients, except oil.
Mix the mixture with a spatula. Roll the mixture into balls and
the batter should be sticky and easy to shape. If not, then add
more breadcrumbs until it has a dough-like consistency.
Heat the frying pan on medium-high heat, add in oil and put the
Egg Rings on top.
When the oil starts sizzling a little, place the balls in the Egg
Rings, squeeze them down like patties and fry for about 2
minutes on each side.
Enjoy!

Spiced Samosa Patties

Ingredients

Directions

Serving size: 8 cakes

In a small pan, cook the peas and onions in one tablespoon

with buttery spread until soften, for about 5 minutes

3 large Yukon Gold potatoes,

baked, and skins removed
cup frozen peas
cup chopped onion
1 teaspoon curry powder, or more
to taste
cup gluten free flour blend
teaspoon salt, plus a couple
dashes for the gluten free flour
teaspoon pepper
3 Tablespoons vegan buttery
spread
2 Tablespoons canola oil

Place the baked potatoes in a large bowl. Add the cooked peas
and onions, including the liquid in the pot.
Add the curry powder, salt, pepper, and one tablespoon of
buttery spread to the potato mixture. Mash it all up using a
potato masher.
Place the gluten free flour and a few dashes of salt in a small
bowl, set aside. Line a plate with paper towels.
Form the mixture into small patties and dip them in the gluten
free flour. Put them aside.
Heat the remaining tablespoon of buttery spread and the two
tablespoons of canola oil in a frying pan over medium heat.
Place the Egg Rings on the pan.
Once the oil and buttery spread starts sizzling, place the balls
into the Egg Rings and squeeze them down into patties. Cook
until golden brown for about 3 minutes on each side.
Once they are cooked, place them on the paper towel lined
plate to drain. Repeat with remaining patties.
Enjoy!

Meat
Patties

Smoked Salmon Cakes with Herb

Crme Frache
Ingredients

Directions

Serving size: 4 cakes

Peel and chop the potatoes. Boil the potatoes with a pinch of
salt. Lower heat and simmer until potatoes are soft. Drain the
potatoes.

2 medium potatoes
4 ounces smoked salmon, chopped
(about 1/2 cup)
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 egg
1 cup panko
Vegetable oil
Salt and pepper
Lemon wedges (optional)
For the crme frache
1/2 cup crme frache
2 tablespoons minced fresh herbs

In a large bowl, mash the potatoes and set aside to cool.

Once cool, add the salmon, mayonnaise and lemon juice
and thoroughly mix with a fork. Add pepper and a little more
salt if needed. Form the mixture into balls. Chill them in the
refrigerator for 30 minutes if they are too soft to be handled.
Beat the egg in a bowl. Put the panko in a plate. Dip balls in the
egg, then roll it in the panko and set aside.
Heat up 2 tablespoons of oil over medium-high heat. Place
cakes in the skillet and cook for 4 minutes, flip when the
bottom side is golden brown.
Now for the crme frache, whisk together the crme frache,
herbs, salt, lemon zest and pepper in a small bowl.
Serve the cakes with the crme frache.
Enjoy!

(dill, chives, parsley, etc.)

1/4 teaspoon salt
1/4 teaspoon lemon zest
Pepper

Additional Notes
The cakes can also be cooked on the stove: Heat 2 tablespoons of oil in a heavy skillet over medium-high heat.
Cook cakes, flipping halfway through, until brown and crisp on both sides.
The herb crme frache can be made up to 24 hours before. The cakes can be formed and refrigerated up to 12
hours ahead. Dip them in egg and panko just before cooking.

Cilantro-Lime Fish Cakes with

Sriracha Lime Mayonnaise
Ingredients

Directions

Serving size: 10 cakes

In a large bowl, mix together the rice, fish, bread

crumbs, green onions, and cilantro. In another bowl,
whisk mayonnaise, egg, lime juice, salt, and pepper
together until smooth. Add the mayonnaise mixture to
the rice and fish. Mix completely.

2 cups cooked rice, cooled

1 1/2 cups leftover fish
1/2 cup bread crumbs
1/2 cup diced green onions
3 tablespoons minced fresh cilantro
1/2 cup mayonnaise

Use your hand to separate the mixture and roll them

into balls of about 3 tablespoons per ball. Roll them in
the breadcrumbs to cover. Repeat until all the mixture
is gone.

1 egg
2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
2-4 tablespoons butter
greens of choice

Melt 1 tablespoon of butter over medium-high heat

in a heavy bottom skillet. Cook them in batches.
Squeeze the balls into the Egg Rings while cooking for
5 minutes on each side or until golden brown.
Serve warm on a bed of greens with sriracha
mayonnaise.
Enjoy!

Sriracha Lime Mayonnaise for garnish

Vegetable oil
Salt and pepper
For Sriracha Lime Mayonnaise
1 egg yolk
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
4 teaspoons sriracha sauce
1/4 teaspoon fine salt
3/4 cup canola oil
1 tablespoon minced fresh cilantro

Additional Notes
You can make these with any kind of fish! Salmon
or whitefish, tuna, snapper, or tilapia. If your fish is
already salted, you may want to use less salt.

Simple Crab Cakes

Ingredients

Directions

Serving size: 5 cakes

Combine all ingredients except the crab meat in a

bowl. Gently fold in crab meat and chill for one hour.
Using your hands to turn the mixture into balls.

1 lb. Lump Crab Meat

2 Slices White Bread, crumbled, crust
removed (I processed mine in a food
processor)
1 Egg, beaten
2 tbsp. Mayo

Heat up 1 tablespoon of olive oil, coconut oil or butter

using medium high heat.
Squeeze the balls into the Egg Rings on the skillet
and cook for 2-3 minutes per side, adding more oil as
needed.

1 tsp Seafood Seasoning (such as Old

Bay Seasoning)
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used
freshly chopped cilantro, instead)
2 tsp. lemon juice
Extra virgin olive oil or butter (for
sauteing)

Enjoy!

Spicy Tuna Fish-Cakes with Cilantro

Dipping Sauce
Ingredients

Directions

Serving size: 4 cakes

Drain 2 cans of solid white tuna and add it to a mixing

bowl.

2 (7oz) cans Tuna

1 Chili pepper
3 cloves garlic
1/4 tsp grated fresh ginger
2 green onions
1 tbsp finely chopped fresh cilantro

Finely dice a de-seed chili pepper, mince the garlic

cloves, peel and grate the ginger, slice the green
onion, chip the cilantro and add all of them to the
tuna. Mix completely.
Add the fish sauce to the bowl and mix everything
together with a fork. Sample to taste.

1 tbsp fish sauce

1 tsp chili oil (optional)
2 eggs
2 tbsp oil for frying
Cilantro Dipping Sauce
1 tsp sugar
3 tsp fish sauce

Drizzle a little chilli oil (optional) over the top.

Crack the two eggs into the mixture and mix it all well.
Using your hands take handful of the tuna mixture
and turn them into balls. Do not pack too tight.
Heat some oil in a frying pan on medium-high heat and
carefully fry the fishcakes for about 4-5 minutes on
each side, until the color changes to golden brown.

1 tsp chili oil (or sesame oil)

Juice of 1/4 lime
1 tbsp finely chopped fresh cilantro

Serve with some sweet-salty cilantro dipping sauce.

Enjoy!

Chicken Avocado Burgers

Ingredients

Directions

Serving size: 4 cakes

Add all the ingredients to a large bowl and mix until

well blended.

1 pound ground chicken

1 large ripe avocado - cut into chunks
1 chopped clove of garlic
cup Panko crumbs or Almond meal
(to keep it Paleo friendly )
1 minced Poblano or Jalapeo pepper
(optional but recommended)
teaspoon salt
teaspoon pepper

Shape into desired size balls.

Heat up oil using medium high heat.
Squeeze the balls into the Egg Rings while frying them
on the pan. Flip the patties after a few minutes.
Enjoy!

Thai Fish Cakes

Ingredients

Directions

Serving size: 6 cakes

Place the fish in a food processor and blends for a few

seconds until smooth.

450 g skinless white fish fillets (such

as haddock or cod)
1 tablespoon fish sauce (nam pla)
1 large egg a good handful of fresh
coriander (roughly chopped)
1 tablespoon red curry paste
1 red chilli (deseeded and finely
chopped)
2 garlic cloves (peeled and finely
chopped)
1 thumb-sized piece of fresh root ginger (peeled and finely chopped)
finely grated zest and juice of 1 lime
75g finely sliced green beans
3-4 spring onions (roughly chopped)
4 tablespoons sunflower oil
2-3 spring onions, to garnish
sweet chilli dipping sauce, to serve

Add the fish sauce, egg, coriander, curry paste, chilli,

garlic, ginger and grated lime zest and juice and blend
again until everything is well combined.
Remove the blade from the food processor and stir
through the green beans and spring onions.
Using your hands, form the mixture into 6 ball.
Heat the oil in a large frying pan using medium high
heat and fry the fishcakes in batches using the Egg
Rings. Remove fish cakes, place them on a plate and
drain the grease using paper towels.
Garnish with spring onions and serve with some sweet
chilli dipping sauce.
Enjoy!

Paleo Salmon Cakes

Ingredients

Directions

Serving size: 5 cakes

Break the salmon apart in a large mixing bowl using a

fork or a knife.

12oz. salmon, cooked

2 eggs
1 garlic clove, minced
1/2 onion, minced
1 celery rib, minced
2 tbsp coconut flour
1 tbsp lemon juice
2 tbsp chopped chives
Salt, to taste
Black pepper, to taste
3 tbsp coconut oil
lemon wedges, to serve

Add the onion, celery, chives, salt, black pepper, and

lemon juice and mix.
Add the coconut flour, continue mixing until the
coconut flour is completely blended.
Add the eggs and keep mixing until everything is well
combined.
Use your hands to form the mixture into 6 balls.
Heat the coconut oil in a skillet over medium high
heat.
Add the salmon cakes to the skillet using the Egg
Rings. Cook for 3 minutes per side.
Serve with lemon wedges.
Enjoy!

North African Chicken Potato Patties

Ingredients

Directions

Serving size: 6 cakes

Cut the chicken into cubes and boil them. Remove the
chicken and dice them into pieces. Save the broth.

1 to 1 1/2 lb boneless chicken

2 lb potatoes
1 onion, minced
3 garlic cloves, grated
2 eggs
3 tbsp fresh parsley
1 tsp cinnamon
2 tsp turmeric
chili powder, to taste
pepper, salt to taste
flour, as needed
oil

Peel the potatoes and cut them into chunks. Cook the
potatoes in the chicken broth until they are soft.
Peel the potatoes and cut them into chunks.
Then cook the potatoes in the chicken broth until
theyre soft. Remove them and put them in a bowl.
Mash the potatoes with then add the eggs and mix
well.
Add the chicken, the minced onion, the garlic, parsley,
cinnamon, turmeric, chili powder, salt and pepper. Mix
completely and if the mix seems too dry, add some of
the broth. If it seems too wet, add some flour.
You can add a little more cinnamon as well as a little
more chili powder at this point. Sample and season to
taste.
Shape the potato mixture into balls. Heat the oil on
medium heat and then fry the patties using the Egg
Rings until golden brown on both sides.
Enjoy!

Thai Sesame Turkey Patties

Ingredients

Directions

Serving size: 5 cakes

Mix all the ingredients, except for the oils, into a

medium sized bowl.

5 green onions, chopped

1 cup parsley, finely chopped
5 cloves garlic, diced
2 tsp fresh ginger, finely diced
tsp garlic powder
tsp salt

Divide the mixture into 10 balls. Refrigerate for at least

one hour.
Heat the oils in a large skillet using medium heat.
Add the balls, flatten them into the Egg Rings and
cook for 10 minutes, turning every so often to achieve
a golden color.

tsp ground pepper

tsp red pepper flakes (or more to
taste)
1.5 lb lean ground turkey
2 tbsp toasted sesame seeds
1.5 tbsp soy sauce
1 egg
tbsp sesame oil
1 tbsp canola oil

Serve with a sprinkling of extra soy sauce on the top

or with Thai sweet chili sauce.
Enjoy!

Chicken Apple Sausage Patties

Ingredients

Directions

Serving size: 6 cakes

Heat coconut oil in a large skillet using medium heat

then add onion and cook for 1 or 2 minutes until they
become translucent.

1 tbsp coconut oil

1 small onion, chopped
1 medium apple, peeled and chopped
1 lb ground chicken
1 tsp ground sage
1 tsp fennel seeds, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper

Toss in chopped apple and cook for another 2 minutes.

Pour mixture to a medium bowl and allow to cool for 5
minutes.
Add remaining ingredients to the bow and mix them.
Cook them over medium heat in the skillet, using teh
Egg Rings, for about 3 minutes per side or until golden
brown on the outside and cooked through.
Enjoy!

Sweet
Pancakes

Red Velvet Pancakes with Cream

Cheese Syrup
Ingredients

Directions

Serving size: 6 cakes

Pancakes
In a medium bowl whisk the egg and milk until well
combined. Add the red velvet flour and all purpose
flour at the same time. Beat by hand for 2-3 minutes
until the batter is fluffy.

Pancakes
2 cups red velvet cake mix
cup all purpose flour
1 cup milk or water
1 egg
1 Tablespoon butter or oil for greasing
the pan
Cream Cheese Syrup
4 ounces cream cheese at room
temperature
cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Heat skillet on medium heat and brush it with oil or

butter and place the Egg Rings on the skillet. Pour
cup of batter into the Egg Rings. Cook until the small
bubble begin to form of the pancake, wiggle the Egg
Ring loose to remove them. Flip the pancakes and
cook for no more then 1 minute.
*Be sure to leave the heat on medium/low so the
pancakes dont burn.
Cream Cheese Syrup
Beat cream cheese, powdered sugar, milk, and vanilla
for 1-2 minutes by hand. Drizzle over pancakes.
Enjoy!

Strawberry Sprinkle Funfetti Pancakes

Ingredients

Directions

Serving size: 6 cakes

In a small bowl, mix together milk, egg, and vanilla

extract. In a separate bowl, mix together flour, sugar,
baking powder, and salt.

Pancakes
1 cup all purpose flour
2 tbsp granulated sugar
1 tsp baking powder
tsp kosher salt
1 cup of whole milk
1 egg
tsp vanilla extract
2 tbsp butter, melted
5-6 medium-sized strawberries, sliced
sprinkles of your choice

Make a well in the flour mixture and pour in the milk

mixture, mixing well and then adding in the melted
butter and stirring until combined.
Heat a saut pan over medium-low heat, add butter
or spray with cooking spray, and then place the Egg
Rings on the pan.
Scoop cup of batter into the Egg Rings.
Immediately lay 3-4 strawberry slices on each pancake,
gently pressing each one in. Sprinkle with sprinkles
and let it cook for about 2 mins or until golden brown,
wiggle the Egg Rings lose and flip the pancakes to the
other side and cook for another 1-2 mins.
To serve, place strawberry side up and sprinkle with
confectioners sugar if desired.
Enjoy!

Birthday Cake Pancakes

Ingredients

Directions

Serving size: 2 cakes

In a large bowl, combine the flour, cake mix, sugar,

baking powder, soda and salt. Set the mixture aside.

1 1/2 cups all-purpose flour

1 cup yellow cake mix (homemade or
the box kind)
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

In a separate medium bowl, lightly beat the eggs with

a whisk. Add the milks, butter and vanilla and whisk to
combine.
Pour the wet ingredients into the bowl with the
dry ingredients and stir until fully mixed. Fold in the
sprinkles.

1/4 teaspoon salt

2 eggs
1 1/2 cups buttermilk
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup (1.75 oz bottle) sprinkles
For the icing (optional):
Whipping cream
Powdered sugar

Heat a griddle or nonstick skillet over medium heat.

Oil the griddle and place Egg Rings on top.
Scoop portions of a scant 1/3 cup batter into each
Egg Rign. Let the batter spread naturally to fill the Egg
Rings. When the pancakes begin to bubble, wiggle
the Egg Rings lose, flip and cook for another 1-2
minutes.
Serve with syrup or optional icing.
Enjoy!
Optional Icing:
Mix together powdered sugar and whipping cream
to reach desired consistency and taste. Pour over top
individual stack of pancakes.

CAKE BATTER RED VELVET PANCAKES

WITH CREAM CHEESE SYRUP
Ingredients

Directions

Serving size: 2 cakes

Heat a griddle or nonstick skillet over medium heat.

Meanwhile, in a large bowl, combine the flour, cake
mix, sugar, baking powder, soda and salt; set aside.

1 1/2 cups all-purpose flour

1 cup yellow cake mix (homemade or
the box kind)
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup (1.75 oz bottle) sprinkles
For the icing (optional):
Whipping cream
Powdered sugar

In a separate medium bowl, lightly beat the eggs with

a whisk. Add the milks, butter and vanilla and whisk to
combine. Pour the wet ingredients into the bowl with
the dry ingredients and stir until fully mixed. Fold in
the sprinkles.
Scoop portions of a scant 1/3 cup batter onto the
griddle, leaving room for the batter to spread into
larger rounds. When the pancakes begin to bubble, flip
and cook for another 1-2 minutes. Transfer to a plate
and cover with a kitchen towel to keep warm until
serving. Serve with syrup or optional icing.
Optional Icing:
Mix together powdered sugar and whipping cream
to reach desired consistency and taste. Pour over top
individual stack of pancakes.

Funfetti Cake Batter Pancakes

Ingredients

Directions

Serving size: 10 cakes

In a medium bowl, prepare whipped cream and beat

together heavy cream and powedered sugar until
thickened and nearly stiff peaks form. Chill until ready
to use.

1 1/2 cup all purpose flour

2 tsp baking powder
Pinch of salt
1 tbsp granulated sugar
1/2C white or yellow cake mix
1 tsp vanilla extract
1 egg
1 1/2 milk
3 tbsp unsalted butter, melted
3-4 tbsp rainbow sprinkles
Whipped Cream:
3/4 heavy cream

In a large bowl, combine dry ingridients, except for

the sprinkles. In another medium bowl, combine wet
ingredients. Slowly incorporate the wet mixture into
the dry mixture and using a whish to combine. Stir
continuously until only small lumps remain. Fold in the
sprinkles.
Heat the skillet to medium-high and grease lighly with
vegetable oil. Place the Egg Rings on the skillet.
Using an ice-cream scoop, drop batter into the Egg
Rings and let it spread naturally. Cook for about 3
minutes, wiggle the Egg Rings lose and then flip the
pancakes over. Cook for an additional 1 minute or
until golden.

2 tbsp powdered sugar

Serve and enjoy immediately with fresh whipped
cream and extra sprinkles.
Enjoy!

Peanut Butter Cup Pancakes

Ingredients

Directions

Serving size: 4 cakes

In a large mixing bowl add flaxseed and water and let

set for a minute or two. Then add melted coconut oil,
agave nectar (or honey/maple syrup), baking soda,
baking powder, salt, vanilla extract and whisk to
combine. Add almond milk (starting with 3/4 cup and
adding a touch more if needed) and whisk again until
well combined.

1 flax egg or chicken egg

1 Tbsp coconut oil, melted
tsp pure vanilla extract
3/4 - 1 cup unsweetened vanilla
almond milk
2-3 Tbsp agave nectar (or maple
syrup/honey for non-vegan)
1 tsp baking powder
tsp baking soda
1 heaping Tbsp natural salted peanut
butter (crunchy or creamy)
pinch of salt
cup finely ground oat flour

Add oat and gluten free flour to the mixture and stir
until just combined. Taste and see if it needs more
agave.
Divide batter in half and add cocoa powder to one
bowl and peanut butter to the other. Mix until just
combined. Add more almond milk if the peanut butter
made it too thick. You want a pourable batter thats
not gloppy.
Heat a non-stick pan using medium-high heat, oil it
and put the Egg Rings on it.

cup gluten free all purpose flour

(my blend) or sub whole wheat or all
purpose
2 Tbsp unsweetened cocoa powder
TOPPINGS: Homemade Peanut
or Almond Butter Cup OR 3 tbsp
semisweet chocolate chips (non-dairy

Pour in each Egg Ring 1/4 cup measure of chocolate

batter, then scant 1/4 cup of peanut butter in the
center.
Cook for a few minutes untill bubbles start to form.
Wiggle the Egg Rings lose and flip the pancakes.
Divide between two serving plates and top with a
peanut butter cup split in half or a tbsp or two dark
chocolate chips.

for vegan), divided

Enjoy!

Caramel Apple Pie Pancakes

Ingredients

Directions

Serving size: 4 cakes

Caramel:
Combine sugar, corn syrup & water together in a pot.
Bring to boil and stir with a spatula until the sugar is
dissolved.
Bring cream to boil in microwave or in a different pot.
Allow the sugar to cook undisturbed over medium
heat until its amber in color. (WATCH IT, as it goes
from amber to burnt in a matter of 5 seconds, literally)
Slowly pour the hot cream into the caramel, and stir
with a spatula to combine.
Cook for another 1-2 minutes. Set aside to cool.

For pancakes
2 cups buttermilk
cup sugar
campaignIcon
4 eggs
3 - 3 cups all purpose flour*
2tsp baking soda
2tblsp vinegar
Caramel
1 cup sugar
1 tbsp corn syrup
3-4 tablespoons water
cup heavy/whipping cream, boiling
hot
Apples
2 cups apples, peeled, cored, diced
cup sugar

Apples:
Combine sugar & apples together. Allow to cook in a
pot over medium heat for about 20 minutes. Set aside
to cool.
Pancakes:
Whisk eggs and sugar together, add buttermilk and
flour and mix until smooth.
In a cup, mix baking soda and vinegar. Add to the
batter and whisk until smooth.
On medium low heat, using a non-stick pan, oil the
pan and place the Egg Rings on the pan. Pour batter
into each Egg Ring, make sure not to fill it all the way
as the batter expands. Fill it only half of the wall. Turn
pancakes when bubbles start breaking on the top.
Cook each side for about 2 minutes.
Serve the pancakes with the apples and caramel
together.
Enjoy!

Espresso Chip Pancakes

Ingredients

Directions

Serving size: 4 cakes

In a medium bowl, whisk together the flour, baking

powder, sugar, espresso powder and salt. In a small
bowl, whisk together the buttermilk and egg. Pour
the wet mixture into the dry mixture and stir until just
combined, do not over-mix. Lumps are good.

1 tablespoon butter
1 cup + 2 tablespoons flour
2 teaspoons baking powder
2 tablespoons powdered sugar
1 tablespoon instant espresso powder
pinch of salt
1 cup buttermilk (low-fat is fine)
2 large eggs
cup mini chocolate chips
Espresso Glaze:
1 cup powdered sugar
2-4 teaspoons of buttermilk as
needed
2 teaspoons instant espresso powder

Heat a non-stick pan on medium heat, oil the pan and

place the Egg Rings on top.
Pour about cups of pancake batter in each Egg
Ring. Immediately sprinkle with mini chocolate chips.
Let pancakes cook on one side until bubbles form
around the edges, wiggle the Egg Rings loose and
remove them. Flip the pancakes, and cook another few
minutes until done.
Glaze:
Whisk together the powdered sugar and buttermilk
untill smooth. Just before serving, stir in the espresso
powder so that the granular stays crispy. If you prefer
a smoother sauce, stir in the espresso powder with the
powdered sugar and buttermilk.
Drizzle the espresso glaze on the pancakes and serve.
Enjoy!

Apple Crumble Pancakes

Ingredients

Directions

Serving size: 4 cakes

For apples:
Heat butter in a small skillet and add apples and sugar.
Saut apples until golden and tender. Set aside.

For apples:
2 large granny smith apples, peeled,
cored and sliced into thick slices
2 tablespoons butter
1 tablespoon sugar
For streusel:
cup flour
cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
stick butter
cup chopped walnuts (optional)
For pancakes:
1 cup all purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon kosher salt
1 tablespoons sugar
1 egg
2 tablespoons melted butter

To make streusel topping, mix all dry ingredients in a

small bowl. Add butter and using a pastry cutter, cut
butter into dry mixture until its pretty well combined.
Add walnuts.
For pancakes:
Mix all dry ingredients into a medium bowl. In a
separate small bowl, beat egg and melted butter
and buttermilk and whisk until combined. Add dry
ingredients and mix the batter until combined, but
make sure to have little chunks.
Heat oil in large skillet or griddle over medium heat,
add oil and place in the Egg Rings.
Pour batter into the Egg Rings, but do not fill them
all the way as the batter expands, just half of the way
instead.
When small bubble start to form in batter, add 8-10
slices of apple in a round pattern. Wiggle the Egg
Rings lose to remove them. Sprinkle streusel over
the top to coat and using a large spatula, flip when
pancake is is golden brown on the bottom. Cook until
golden on both sides and serve apple side up with a
dollop of butter and syrup.

1 cup buttermilk
oil for griddle

Enjoy!

Carrot Cake Pancake & Cream Cheese

Syrup
Ingredients

Directions

Serving size: 6 cakes

Stir together flour, baking powder, baking soda, salt,

cinnamon, and nutmeg. Add ginger, egg, brown sugar,
1 cup milk, vanilla, and carrots. Whisk ingredients
together until well combined.

1 cup flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Heat up the skillet over low heat, add oil and place the
Egg Rings on it. Pour cup batter into the Egg Rings.
Make sure you only pour it to fill the rings half way as
the batter expands.
Flip when bubbles appear and allow to cook for
another minute.
While waiting for the pancakes to cook, mix together
cream cheese, powdered sugar, 2 tablespoons milk,
and vanilla.
Drizzle over pancakes to serve.
Enjoy!

Chunky Monkey Pancakes

Ingredients

Directions

Serving size: 6 cakes

Whisk together the flour, powder, soda, salt, and

sugar. In a separate bowl, combine the buttermilk,
eggs, vanilla, and butter. Gently fold the wet
ingredients into the dry. Fold in the bananas, chocolate
chips, and pecans.

1 C. flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
1 T. sugar
3/4 C. buttermilk
3 T. melted butter
2 eggs
1 t. vanilla extract

Heat the griddle up on low heat, add oil and place the
Egg Rings on the griddle. Pour batter into the Egg
Rings and fill them up only halfway, since the batter
expands. Cook until the sides are slightly browned and
the pancake starts to form little bubbles on the top.
Flip and cook until browned.

2 large bananas, diced

Serve warm with butter and syrup, or for a little extra

kick add chocolate syrup.

1/2 C. mini chocolate chips

Enjoy!

1/4 C. chopped pecans (optional)

Strawberry Lemon Poppyseed

Pancakes
Ingredients

Directions

Serving size: 6 cakes

Syrup:
Add strawberries, sugar, water, vanilla, and honey to a
medium sauce pan and heat over medium heat stirring
throughout until sugar is dissolved, remove from heat.

Syrup:
1.5 cups strawberries, hulled and
diced
1.5 cups sugar
campaignIcon
cup water
teaspoon vanilla
1 tablespoon honey
Pancakes:
1 cups all purpose flour
campaignIcon
1 tablespoons poppyseeds
1 teaspoon baking powder

Use an immersion blender to purree syrup. When

syrup is smooth with only small bits of strawberries
left, allow to sit and thicken over very low heat until
pancakes are ready.
Pancakes:
Prepare the pancakes. In a large bowl combine flour,
poppy seeds, baking powder, baking soda, and salt
and whisk until well mixed. In a medium bowl whisk
together lemon juice and sugar, then add buttermilk,
vanilla, and egg and whisk until smooth. Make a well
in the middle of the dry mixture and pour wet mixture
into the well. ingredients into the well you just made.
Whisk all ingredients until just incorporated but keep
the batter lumpy. Gently stir in the diced strawberries.

teaspoon baking soda

teaspoon salt
cup sugar
juice of 2 medium lemons
1 cup buttermilk
teaspoon vanilla
1 egg
1 cup strawberries, diced

Preheat large nonstick pan over medium-low heat and

spray with cooking spray, place the Egg Rings on it.
Pour 1/4 cup batter in the Egg Rings, fill halfway.
When the edges of the batter look dry and bubbles
start to form, remove the Egg Rings by wiggling and
flip the pancakes. Cook 1-2 minutes longer. Repeat
with remaining batter.
Serve warm with strawberry syrup and additional fresh
strawberries and powdered sugar if desired.
Enjoy!

Whole Grain Gingerbread Pumpkin

Pancakes
Ingredients

Directions

Serving size: 6 cakes

In a blender or food processor, process oats until

it makes a fine flour. In a large bowl, combine oat
flour, whole wheat flour, baking soda, baking powder,
cinnamon, nutmeg, ginger, and salt. Mix well.

1 1/4 cups old-fashioned oats

1 cup white whole wheat flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

In another bowl, mix eggs, pumpkin, molasses, maple

syrup, milk, and vanilla. Mix well.
Add wet ingredients to dry ingredients and stir just
until combined but still a little lumpy.

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt
2 eggs
1 1/3 cup canned pumpkin (not
pumpkin pie mix)
2 Tablespoon sorghum or molasses
1 Tablespoon maple syrup
2 cups milk
1 teaspoon vanilla extract

Heat a flat skillet over medium heat, spray with nonstick cooking spray and add the Egg Rings on the
skillet.
Once skillet is hot, pour batter in the Egg Rings, fill
halfway using 1/4 cup measuring cup. Cook until
edges start to harden and bubble. Flip to the other
side and cook until medium golden brown.
Enjoy!

Double Chocolate Pancakes

Ingredients

Directions

Serving size: 12 cakes

Pancakes:
In a medium bowl, whisk dry ingredients together. Add
wet ingredients and whisk until combined. The batter
should be lumpy. Stir in miniature chocolate morsels.

Pancakes:
1 cup all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
cup sugar
tsp. salt
3 tbsp. unsalted butter, melted
1 tsp. vanilla
1 cup milk
1 egg
cup miniature semisweet chocolate
morsels
Powdered sugar, for dusting
Chocolate sauce:
cup heavy whipping cream
1 tsp. butter
1 cup miniature semisweet chocolate
morsels

Heat a non stick pan over medium heat, lightly grease

surface with butter and add the Egg Rings on it.
Use a -cup measuring cup to scoop batter in the Egg
Rings, fill them halfway as the batter will expand. Cook
until pancakes have bubbles on the top, wiggle the
Egg Rings lose, remove them and then flip them over
and cook for an additional minute. Repeat with the
remaining batter.
Chocolate sauce:
Heat heavy cream and butter in a small saucepan
until just on the cusp of boiling, stirring frequently
to prevent burning. Remove from heat and pour
over miniature morsels in a small bowl. Let rest for a
minute, then stir until completely combined.
Drizzle the chocolate sauce over the pancakes to
serve.
Enjoy!

Mint Chocolate Chip Pancakes

Ingredients

Directions

Serving size: 12 cakes

Sift together flour, sugar, baking powder, baking soda,

and salt into a bowl.

1 1/3 cup all-purpose flour

1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted and
cooled to lukewarm, plus more for
cooking
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract (or
pure peppermint extract)

Whisk together buttermilk, egg, butter, extracts,

and food coloring (if using) in a small bowl. Add to
dry ingredients and stir until incorporated. Stir in
chocolate chips.
Heat a large non-stick skillet over medium heat.
Spread 1/2 tablespoon of butter on the hot skillet
and place the Egg Rings in the skillet. Pour 1/4 cup
of pancake batter in the Egg Rings, fill them halfway
because they will expand. Cook for 1 to 2 minutes,
until bottom is golden brown and edges begin to
bubble, then wiggle the Egg Rings to remove them and
flip the pancakes over to cook for another 2 minutes.
Transfer to plates. Repeat with remaining batter.
Serve warm with whipped cream, vanilla ice cream, hot
fudge sauce, and more chocolate chips, if desired.

3 to 4 drops green food coloring

(optional)
3/4 cup mini semi-sweet chocolate
chips, plus more for garnish
Whipped cream for serving
Vanilla ice cream for serving
Hot Fudge for serving

Enjoy!

BLUEBERRY OATMEAL YOGURT

PANCAKES
Ingredients

Directions

Serving size: 8 cakes

Preheat oven to 200 degrees F.

1 2/3 cups all-purpose flour

campaignIcon
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup blueberries
Maple syrup, for serving

In a large bowl, combine flour, oats, sugar, baking

powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk
together yogurt, milk, butter and eggs. Pour mixture
over dry ingredients and stir using a spatula just until
moist. Add blueberries and gently toss to combine.
Heat a griddle to medium heat and lightly coat a
griddle or nonstick skillet with nonstick spray. Put
the Egg Rings on the griddle. Scoop 1/4 cup batter
into the Egg Rings, make sure that you only fill them
halfway as the batter will expand. When bubbles start
to form, wiggle the Egg Rings loose to remove them
and flip the pancakes over. Cook on the otherside for
about 1-2 minutes. Repeat with the second batch and
keep the first batch in the oven.
Serve with maple syrup.
Enjoy!

Pumpkin Pancakes
Ingredients

Directions

Serving size: 10 cakes

In a large bowl, combine your dry ingredients.

2 cups all-purpose flour

2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 3/4 cups milk
1/2 cup canned pumpkin {not canned

In a a small bowl, stir together your milk, pumpkin,

eggs and oil. Add pumpkin mixture to flour mixture.
Stir until well combined and moist.
Heat a non-stick pan on medium heat and place the
Egg Rings on top. Pour about 1/4 cups of the batter
into the Egg Rings and only filling them halfway, since
they expand during cooking. Cook for 1-2 minutes,
wiggle the Egg Rings loose and removed them, then
flip the pancakes onto the other side until they are
golden brown. Repeat for remainder of batter.

pumpkin pie}

Serve warm with syrup. Freeze remainder.

2 large eggs

Enjoy!

2 tablespoons vegetable oil

Brown Sugar Banana Bread Pancakes

Ingredients

Directions

Serving size: 12 cakes

Pancakes:
In a large bowl, combine flour, baking powder, sugar,
salt, cinnamon, and nutmeg in a large bowl. Whisk
together the dry ingredients. Mix in the milk and
vanilla extract. Add in mashed bananas and mix. Add
in melted butter and stir until batter is somewhat
smooth.

Pancakes:
2 cups whole wheat pastry flour
2 teaspoons bakng powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
3 tablespoons butter, melted
Vanilla Maple Glaze:
1/2 cup maple syrup

Heat a pan or grilled on medium heat, grease the

pan and place the Egg Rings on it. Using a 1/3 cup
measure, spoon batter into the Egg Rings and cook
until bubbles form on top - about 2-3 minutes. Wiggle
the Egg Rings lose, remove them and flip. Cook the
other side for a minute or two more. Repeat with
remaining batter. Serve hot with butter and syrup, or
the vanilla maple glaze.
Vanilla Maple Glaze:
Combine all ingredients in a bowl and stir until
smooth. Pour over pancakes.

3/4 cup powdered sugar

1 teaspoon vanilla extract

Enjoy!

Scottish Pancakes
Ingredients

Directions

Serving size: 8 cakes

In a mixing bowl, combine flour, baking powder, salt,

sugar and cinnamon. Whisk to combine.

200g (1-1/2 cups plus one tablespoon

plus two teaspoons) all-purpose flour
1 tablespoon baking powder
pinch of salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Combine eggs and milk into your mixers bowl and

beat on medium high until eggs are foamy, for about
15 seconds.
Whisk the dry ingredients into the wet ingredients.
Whisk until just combined and set the batter aside for
about 15 minutes.

1 large egg
300 ml (1-1/4 cups) milk
butter for pan
honey or maple syrup
fresh berries

Add a teaspoon of butter to a non-stick frying pan and

melt over medium heat, then place the Egg Rings on
the pan.
Drop about 1/4-cup batter into the Egg Rings. Make
sure to only fill them halfway, because the batter
expands during cooking. Cook until it starts to rise
up and bubble, wiggle the Egg Rings loose to remove
them, then flip over and continue to cook until golden
brown.
Repeat for the rest of the batter and reapply more
butter to the pan between batches.
Drizzled with honey or maple syrup and fresh berries
to serve.
Enjoy!

Vegan
Pancakes

Super Simple Vegan Pancakes

Ingredients

Directions

Serving size: 6 cakes

In a mixing bowl, whisk together the flour, baking

powder and salt. In another bowl, whisk together the
milk, oil, maple syrup and vanilla extract until evenly
blended. (If your coconut oil solidifies on contact with
the cold milk, warm it in the microwave until it melts
again.)

1 cup Bobs Red Mill Organic Whole

Wheat Flour
1 tablespoon baking powder
teaspoon salt
1 cup almond milk or dairy-free milk of
choice
2 tablespoons olive oil or melted
coconut oil
2 tablespoons maple syrup or sugar of
choice
1 teaspoon pure vanilla extract

Pour the liquid mixture into the dry mixture. Stir until
combined, but make sure it is lumpy. Gently fold
in any optional add-ins, such as chocolate chips or
blueberries. Let the batter sit for 5 minutes so your
pancakes will be nice and fluffy.
Heat a heavy cast iron skillet or nonstick griddle over
medium-low heat. Place the Egg Rings on the griddle
while it heats.
Lightly oil the cooking surface and Egg Rings with
additional oil or cooking spray.
Using a -cup measure, scoop the batter into the Egg
Rings on the griddle. Cook for 2 to 3 minutes until
small bubbles form on the surface of the pancakes,
wiggle the Egg Rings lose and flip. Cook on the
opposite sides for 1 to 2 minutes, or until golden
brown.
Serve the pancakes immediately or keep warm in a
200 degree Fahrenheit oven.
Enjoy!

Gluten-Free Banana Oatmeal Quinoa

Pancakes
Ingredients
Directions
Serving size: 6 cakes
cup raw quinoa
cup water
1 ripe banana
2 tbs coconut oil or canola oil
cup non-dairy milk
cup all-purpose gluten-free flour
cup quick cooking oats (Bobs Red
Mill gluten-free if desired)
1 tsp baking powder
tsp cinnamon powder
tsp pure stevia extract powder

Rinse and drain quinoa. Add the quinoa into a

saucepan with cup water. Heat the saucepan over
high heat and bring the water to a boil. Reduce heat to
low, cover and simmer for 10 minutes.
Mash the ripe banana. Mix the mashed banana, 1
tbs oil, and non-dairy milk in a small bowl. Beat the
mixture until well blended.
Let the half-cooked quinoa cool for 5 minutes. In a
large bowl, combine and toss together the quinoa,
gluten-free flour, oats, baking powder, cinnamon
powder, and stevia.
Pour the banana mixture into the dry ingredients and
mix until no dry flour is showing.
Heat a saut pan over medium heat, place the Egg
Rings on it and lightly grease the pan and Egg Rings
with oil. Use a silicon spatula to spread the oil to form
a very thin oil layer if necessary.
Drop the batter into the Egg Rings. Cover the pan
with a lid and cook for 1 minute over medium heat.
Wiggle the Egg Ring lose and flip the pancakes to the
other side and cook for another minute. Repeat the
flipping-cooking for each side. Each side should cook
for approximate 2 minutes.
Serve warm with your favorite toppings.
Enjoy!

Lemon Ricotta Pancakes with

Blackberries
Ingredients
Directions
Serving size: 6 cakes
1 cup all purpose flour
sugar
1 tsp baking powder
3/4 tst baking soda
1 cup vanilla almond milk
3/4 cup vegan ricotta cheese
1 large lemon zest
1 container of fresh blackberries
Vegan Ricotta
2 cups blanched or skinless almonds
1 cup water
1 tbsp nutritional yeast
1 tsp salt

Pancakes
In a large mixing bowl, stir together the dry ingredients
and create a well in the center.
Pour the almond milk into the center and stir until
everything is well combined.
Add ricotta a little at a time. Fold it into the mixture
with lemon zest. Batter should be lumpy so be careful
not to overmix.
Spray your pan or griddle with nonstick spray, place
the Egg Rings on it and then heat it up over mediumhigh heat.
Pour your pancake mix into the egg rings. Cook for a
few minutes, until batter becomes firm and bubbly.
Wiggle the egg ring to release the pancakes, then flip
the pancakes.
Serve with fresh blackberries and maple syrup.
Enjoy!
Ricotta Recipe
Soak your almonds in water 8 hours to overnight.
Add the almonds in a food processor and blend till
fluffy and creamy. You want a gritty texture, so not
perfectly smooth.
Keep it in a covered container for up to a week.

Vegan Chocolate Cardamom

Pancakes
Ingredients
Directions
Serving size: 3 cakes
1 cup non-dairy milk (like soy)
1 tsp apple cider vinegar (or lemon
juice)
1 cup flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
cup + 2 Tablespoons cacao/cocoa
powder
1/2 tsp cinnamon
1/4-1/2 teaspoon cardamom
pinch of salt
2 Tablespoons sugar
2 Tablespoons unsweetened applesauce
2 Tablespoons oil
1.5 tsp vanilla extract

Heat a large, non-stick pan over medium-low heat.

Place the Egg Rings on the pan.
Mix the non-dairy milk and vinegar or lemon juice
in a small bowl and set aside to curdle, about 5
minutes. Mix the flour, baking powder, baking soda,
cocoa powder, cinnamon, cardamom, sugar and salt
together in a large bowl until combined. Add the
curdled milk, oil, applesauce and vanilla. Mix with a
spatula or wooden spoon until just combined. Add
more milk if batter is too thick.
Drop 1/4 cup measures of the batter onto the pan into
each Egg Ring. When bubbles start to peak through
the surface and you see a bit of light browning/
crisping up on the underside, wiggle the Egg Ring
lose and flip the pancakes over, cook for about 1-2
minutes.
Serve with maple syrup, sliced bananas, or other
desired toppings.
Enjoy!

Sweet Potato Pancakes

Ingredients

Directions

Serving size: 6 cakes

Preheat griddle or pan on medium temperature and

place the Egg Rings on it.

3 flax eggs (3 TB ground flax meal + 9

TB water)
cup + 2 TB spelt flour

Mix water and ground flax meal in a small bowl and set
aside for 5-10 minutes.

1 tsp baking powder

Add the dry ingredients in a bowl and whisk.

pinch of salt
tsp ginger powder

Combine the sweet potato puree, vanilla, olive oil, and

milk with the flax egg, stir until well combined.

tsp cinnamon
1 cup roasted sweet potato puree (2
medium potatoes)
1 tsp vanilla
TB olive oil
1 cup milk of choice
Ginger Caramel Gravy
cup coconut sugar
1 TB maple syrup
2 TB water
tsp vanilla
1 tsp molasses
tsp grated ginger
cup coconut cream

Pour liquid mixture into the dry ingredients and stir

until just combined.
Lightly greased griddle or pan and Egg Rings and
place the batter in the Egg Rings. Cook until firm for
1-2 minutes. Shake the Egg Ring lose and then flip
the pancakes to the other side. Cook for another 2
minutes until golden brown.
Pour the Ginger Salted Caramel Gravy on the
pancakes and enjoy!
Ginger Salted Caramel Gravy Instructions
In a small saucepan, add coconut sugar, maple syrup,
water, vanilla, molasses, and ginger.
Cook over medium heat until bubbling.
Add coconut cream and sea salt to taste.
Bring to a boil and then remove from heat.
The sauce will thicken as it cools.

Cinnamon Roll Pancakes

Ingredients

Directions

Serving size: 8 cakes

Cinnamon Roll Filling

Place all ingredients in a zip-loc sandwich bag and seal
closed. Mix ingredients together with your hands until
there are no big lumps or chunks of anything.

Cinnamon Roll Filling

1/4 cup vegan margarine, slightly softened (I used Earth Balance.)
5 tablespoons brown sugar
3/4 tablespoons cinnamon (or cardamom/coriander, if thats your preference)
1 tablespoon unbleached all-purpose
flour
Pancakes
3 tablespoons melted Earth Balance
(or your preferred oil)
1 teaspoon lemon juice
1 1/2 cup almond milk
3 tablespoons pure cane sugar
3/4 teaspoons salt
1 1/2 cup flour
1 tablespoon cornstarch
1 tablespoon aluminum-free baking
powder

Put the mixture bag in your refrigerator for at least

10 minutes to allow mixture to firm up, until getting a
thickness similar to that of a toothpaste.
When you are ready to draw swirls in your pancakes, cut
a 1/4 inch wide hole in one of the bottom corners of your
sandwich bag, using it like a pipping bag.
Pancakes
Place on pancake batter ingredients in a mixing bowl and
whisk together until smooth.
Place a nonstick pan on the stove and place Egg Rings on
it, heat both on medium heat.
Pour 1/4 cup of batter in the each Egg Ring.
After about 30 seconds, once bubbles are beginning to
form on the outer edges of the pancake, gently squeeze
your sandwich bag in a circular motion around your
pancake to form a swirl. Try to avoid getting to the edge of
your pancakes.
After 1-2 minutes, wiggle the Egg Rings lose and flip your
pancake quickly.
When pancake has cooked on the other side for another
1-3 minutes, remove it from the pan, and wipe your pan
clean before starting your next pancake.
Drizzle pancakes with coconut cream.
Enjoy!

Vegan Carrot Coconut Pancakes

Ingredients

Directions

Serving size: 4 cakes

Add flour, sugar, baking powder, sea salt, and 2

tablespoons of shredded coconut in a large bowl and
mix.

1 cup whole wheat pastry flour

2 Tbsp organic sugar
1/4 cup finely shredded unsweetened
coconut, divided (aka, dessicated
coconut)
11/2 tsp baking powder
pinch sea salt
1 cup non-dairy milk
1 heaping Tbsp non-dairy butter,
melted
1/2 cup finely grated carrot
1 tsp pure vanilla extract
2 Tbsp crushed walnuts or pecans

Pour non-dairy milk into a bowl or a large liquid

measuring cup. Add melted butter, vanilla, and whisk
until well combined.
Stir in carrot and let batter rest for 5 minutes while
preheating skillet to medium heat. Place the Egg Rings
on the skillet while preheating.
Once skillet is hot, lightly grease the skillet and Egg
Rings with non-stick spray or non-dairy butter and
spoon on 1/4 cup measurements of batter into each
Egg Ring.
Top each pancake with a sprinkle of crushed walnuts
and flip when bubbles appear and the edges look
slightly dry.

(optional topping)
Cook for another 1-2 minutes on the other side.
Keep warm in a 200* oven until all pancakes are
cooked.
Serve with non-dairy butter, shredded coconut and
warm maple syrup.
Enjoy!

Apple Cinnamon Pancakes

Ingredients

Directions

Serving size: 3 cakes

Put the dry ingredients in a bowl and whisk them

together with.

1 cup almond milk

1 cup spelt flour
1 t. apple cider vinegar
tsp vanilla extract
1 T. baking powder
1 T. sugar

Add the wet ingredients, stir. Let everything sit for a

few minutes so the vinegar and the baking powder
react and the batter starts to rise.
Preheat pan on medium heat and place the Egg Rings
on top, grease both with buttery spread using a
spatula.

tsp salt
1 tbspoon melted vegan buttery
spread
1 tsp cinnamon
2 tbspoon unsweetened apple sauce

When the butter is melted and the pan is good and

hot, spoon your batter into the Egg Rings and turn the
heat down to medium low.
Once the edges of the pancake look done, and you
see a few little bubbles forming in the pancakes, shake
the Egg Rings lose, remove the Egg Rings and flip the
pancakes over.
Cook the other side for another 1-2 minutes.
Enjoy!

Lemon Vegan Pancakes

Ingredients

Directions

Serving size: 4 cakes

Add your dry ingredients to a bowl that is somewhat tall

and narrowly rimmed - this helps with more air in the
batter I have found. Stir dry ingredients together. Add the
wet ingredients - non-dairy milk, oil and extracts. Fold well.
Lastly, add the optional egg replacer and the lemon juice
and zest. Whip the batter as it becomes fluffy from the
acid combining with the baking powder.

1 cup vanilla soy or almond milk

1 cup + 1 tbsp flour
1 Tbsp lemon juice + 1/2 tsp fresh
zest
1/4 tsp lemon extract (optional)
1/4 tsp vanilla extract
3-4 tsp baking powder
2 tsp sugar
1/4 tsp salt
2 tsp oil
Dash of cinnamon
Optional egg replacers: 1 mashed
banana OR 1/4 cup apple sauce OR 1
tsp freshly ground flax seeds

While you are whipping your batter in step one you can be
warming your pan. Have your burner on low as you start
to warm and heat your skillet or frying pan. You want your
pan to be evenly warmed and quite hot and toasty before
starting your pancake cooking.
Once your skillet is warmed evenly (a good 3-5 minutes)
and your batter is fluffy, add a small splash of oil to your
pan and distribute it on the pan by rolling the pan around.
Add a 1/2 cup or so of batter (depending on what size
pancake you want) and allow it to spread in the pan. Make
sure your range is on a low-medium heat setting. Allow
the pancake to slowly cook - as tiny bubbles form through
the surface of the batter. When the edges are obviously
formed, cooked, fluffy, not wet, and you can skim the
bottom edges of the pancake easily with your spatula, flip
your pancake. You can turn up the heat a bit now to finish
things off. Most of the cooking should be done before that
first flip!
Tip: to speed up the cooking process, you can cover the
skillet with a lid for the first minute of cooking to trap in
heat and cook that top side of the pancake a bit faster still using low heat.
Transfer cooked pancake to paper towel-ed plate and
repeat until all the batter is gone. Add a new 1/4 tsp splash
of oil to the pan before each new pancake.
Serve warm with vegan butter and maple syrup.

Pumpkin Chocolate Chip Pancakes

Ingredients

Directions

Serving size: 2 cakes

In a large mixing bowl, combine flours, baking powder,

baking soda, cinnamon, pumpkin pie spice, sugar, and
salt. Mix until combined.

3/4 cup whole wheat pastry flour

1/4 cup buckwheat flour (or use all
whole wheat)
1/2 TB baking powder
1/2 TB baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 TB coconut sugar
pinch fine sea salt
1/2 very ripe banana
1/2 cup pumpkin
1 TB unsweetened or cinnamon applesauce

In a smaller bowl, mash the banana and add pumpkin

and applesauce to the banana. Stir until wellcombined.
Add mixture to the dry ingredients. Gently fold
together. Stir in almond milk until just combined. Do
not over mix. Then gently fold in chocolate chips.
Heat a large griddle over medium heat and place the
Egg Rings on the griddle. Spray skillet and Egg Rings
with coconut oil cooking spray.
Using a 1/4 measuring cup, pour batter into the Egg
Rings. Cook until bubbles begin to form on top and
the bottom is lightly golden brown. Shake the Egg
Rings lose and then remove them.

1 cup unsweetened vanilla almond

milk
2 to 3 TB dark chocolate chips

Carefully flip each pancake and cook an additional 3

minutes, or until golden brown.

coconut oil cooking spray

Serve warm with vegan butter and maple syrup.

toppings (nut butter, maple syrup,

Enjoy!

extra chocolate chips, nuts, etc.)

Vegan Buttermilk Pancakes

Ingredients

Directions

Serving size: 4 cakes

Mix 1 tbsp flax meal (ground flax seeds) with 2 +

1/2 tbsp of water and let it sit for 5 minutes until it
thickens.

280 grams flour

100 grams sugar
1 tsp baking powder
a pinch of salt
1 flax egg
1 tbsp vanilla extract
40 grams olive oil
280 grams almond milk + 15 grams
lemon juice

Mix lemon juice and milk and heat mixture for 1

minute until it curdles.
Whisk flour, sugar, salt and baking powder in a bowl
until combined.
Add in olive oil, vanilla, buttermilk and the flax egg
and mix until combined.
Heat some coconut oil in a pan and place the Egg
Rings on the pan. Drop the batter into the Egg Rings.
Cook until bubbles appear in the surface, shake the
Egg Rings lose, remove the Egg Rings and then flip the
pancakes. Keep cooking until both sides are golden.
Add the toppings and enjoy!

Gingerbread Spice Vegan Pancakes

Ingredients

Directions

Serving size: 4 cakes

Mix maple syrup and ginger preserves. Let sit at room

temperature while preparing pancakes.

1 Cup Flour
1 Tablespoons Gingerbread Spice
2 Tablespoons Dark Brown Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Sea Salt
1 Cup Silk Vanilla Coconutmilk

Combine flour, gingerbread spice, brown sugar, baking

powder and salt with a fork. Add coconutmilk, stir
until batter forms and no large lumps remain.
Grease griddle or fry pan and Egg Rings with a light
coating of vegetable oil. Heat over medium for 1-2
minutes.

(vegetable oil for pan)

Syrup
1/2 Cup Pure Maple Syrup
1 Tablespoon Ginger Preserves

Drop pancake batter by the 1/4 cup into each Egg

Ring. Once small bubbles appear on top (1-2 minutes),
shake the Egg Rings lose and remove them. Flip the
pancakes and cook 1-2 minutes on other side.
Lower the heat to medium-low after the first batch
of pancakes to prevent burning. Oil pan between
batches.
Serve pancakes topped with vegan butter and a
generous drizzle of ginger maple syrup.
Enjoy!

Fluffy Greek Yogurt Pancakes

Ingredients

Directions

Serving size: 3 cakes

In large bowl whisk together flour, baking powder, and

baking soda; set aside. In a separate medium bowl,
beat greek yogurt, eggs, honey, vanilla, and almond
milk until smooth and well combined.

1 cup all purpose flour

1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup nonfat plain greek yogurt (Chobani or Oikos is good)
1 tablespoon honey
1 teaspoon pure vanilla extract
2 large eggs
3 tablespoons almond milk (skim, soy,
coconut, or whole will also work)
1 cup blueberries
1 cup strawberries, cored and diced
1 cup pure maple syrup

Add wet ingredients to flour mixture and mix together.

The batter will be very thick. However, if you find it to
be too thick, you can add a little bit of milk but make
sure it is still thick and smooth.
Next, gently fold in berries with a wooden spoon.
Heat the griddle on medium heat and place the Egg
Rings on it. Grease both the pan and the Egg Rings.
Drop batter by 1/4 cup in each Egg Ring. Use the
spatula to spread the thick batter. Cook until bubbles
appear on top and the edges are well cooked. Shake
the Egg Rings lose and remove them. Flip pancakes
and cook until golden brown on each side.

1/4 teaspoon pure vanilla extract

To make the syrup, place maple syrup, strawberries,
and vanilla in a saucepan over medium heat. Wait
until mixture begins to simmer and boil, and stir every
few minutes. Once the mixture begins to breakdown,
remove it from heat and serve warm immediately.
Enjoy!

Almond Flour Pancakes

Ingredients

Directions

Serving size: cakes

In a mixing bowl, whisk the eggs then add the almond

milk and vanilla extract and mix. Add the almond flour,
salt and baking powder. Mix until smooth.

1-3/4 cups Almond Flour

1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup almond milk
For the Pomegranate Syrup
16 ounces (1 bottle) 100% pure
pomegranate juice

Heat a large skillet just above medium heat, place Egg

Rings on the pan and add just enough oil to lightly
coat the pan and the Egg Rings.
Pour cup of batter in each Egg Ring.
Cook until the sides of the pancakes firm up and a
bubble or two escapes from the top, about 3 to 4 of
minutes. Shake the Egg Rings lose and remove them.
Carefully flip the pancakes and cook an additional 45
seconds to 1 minute.
Stack the pancakes and pour the pomegranate syrup
on top.
Enjoy!
Pomegranate Syrup
Pour pomegranate juice into a small sauce pan, heat
over medium-high and bring to a gentle boil.
Reduce heat around medium, allowing the juice to
bubble, but not too hot that it splatters out of the
pan. Let the juice reduce for 9-20 minutes. Remove
from heat, allow it to cool slightly and serve on top of
almond flour pancakes.
Careful not to allow the juice to reduce too much
because it will turn very thick and stringy if you let it
go for too long.

Acknowledgements
Recipe Inspirations:
Mike. The Best Eggplant Patties. Web blog post. The Iron You. 05.24.2014. 09.15.2015.
Sommer. Korean Pancakes: Pajeon. Web blog post. A Spicy Perspective. 10.15.2015. 11.15.2015.
DK. Zucchini Potato Fritters. Web blog post. ChefInYou. 08.20.2012. 09.15.2015.
Ward, Natalie. Caribbean Sweet Potato Patties with Spicy Coconut and Spinach Sauce. Web blog post. Cook
Eat Live Vegetarian. 08.31.2012. 09.15.2015
Petrovska, Katerina. Spinach and Garlic Potato Patties. Web blog post. Diethood the Eating Effect.
12.28.2014. 09.05.2015.
TWKadmin. Chunky Portabella Veggie Burgers. Web blog post. The Kitchen Whisperer. 04.12.2014.
09.05.2015.
Danielle. Kale & Quinoa Patties. Web blog post. Making it with Danille. 06.13.2013. 09.05.2015.
Ruxandra. Lentil Patties with Olives and Herbs. Web blog post. Gourmandelle. 08.31.2015. 09.05.2015.
Kelly. Spiced Samosa Patties. Web blog post. The Pretty Bee. 03.21.2014. 09.05.2015.
Prasertong, Anjali. Recipe: Smoked Salmon Potato Cakes with Herb Crme Frache. Web blog post. the kitchn.
04.24.2012. 09.05.2015.
Olmanson, Shaina. Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise: Leftovers Redone. Web blog
post. Food for My Family. 05.02.2012. 09.05.2015.
Celeste. Crazy-Good Crab Cakes. Web blog post. Sugar & Spice by Celeste. 09.15.2009. 09.05.2015.
Noreen. Spicy Tuna Fish-Cakes. Web blog post. Picture the Recipe. 01.20.2013. 09.05.2015.
Kathi. Chicken Avocado Burger. Web blog post. Laughing Spatula. 10.19.2013. 09.05.2015.
Donal Skehan. Thai Fish Cakes. Web blog post. Homecooked Donal Skehan Kitchen Blog. 09.26.2014.
09.05.2015.
Jessica. Paleo Salmon Cakes. Web blog post. My Clean Kitchen. 01.08.2015. 09.05.2015.
Mark Pittman. North African Chicken Potato Patties. Book recipe. The Best Recipes in the World. 10.11.2005.
09.05.2015
Skari, Christine. Healthy Thai Sesame Patties. Web blog post. Apple of My Eye. 09.03.2013. 09.05.2015.
Cota, Aubrey. Homemade Chicken Apple Sausage. Web blog post. Real Housemoms. 08.31.2014.

09.05.2015.
Layla. Cake Batter and Red Velvet Pancakes with Cream Cheese Syrup. Web blog post. Gimme Delicious Food.
02.08.2014. 09.05.2015.
Mike, Kellu. Strawberry Sprinkle Funfetti Pancakes. Web blog post. dRecipes. 03.17.2014. 09.05.2015.
Gladd, Nikki. Birthday Cake Pancakes. Web blog post. Seeded at the Table. 08.15.2012. 09.05.2015.
Rachel. Funfetti Cake Batter Pancakes. Web blog post. Baked by Rachel. 08.18.2014. 09.05.2015.
Dana. Peanut Butter Cup Pancakes. Web blog post. Minimalist Baker. 06.08.2013. 09.05.2015.
Marina. Caramel Apple Pie Pancakes. Web blog post. Let the Bake Begin. 11.17.2013. 09.05.2015.
Lane, Christina. Espresso Chip Pancakes. Web blog post. Dessert for Two. 01.27.2014. 09.05.2015.
Erika. Apple Crumble Pancakes. Web blog post. The Hopeless Housewife. 11.08.2012. 09.05.2015.
Schultz, Rachel. Carrot Cake Pancake & Cream Cheese Syrup. Web Blog Post. Rachel Schultz, A Home Making
Blog. 09.15.2013. 09.05.2015.
Jessica. Chunky Monkey Pancakes. Web Blog Post. One Sweet Appetite. 07.17.2013. 09.05.2015.
Tiffany. Strawberry Lemon Poppyseed Pancakes. Web Blog Post. Creme de la Crumb. 01.16.2014.
09.05.2015.
Becky. Whole Grain Gingerbread Pumpkin Pancakes. Web Blog Post. Your Modern Family. 09.02.2014.
09.05.2015.
Dudley, Angie (Bakerella). Cocoa Nuts! Make Bakerellas Double Chocolate Pancakes. Web Blog Post. People.
07.25.2014. 09.05.2015.
Kyra. Mind Chocolate Chip Pancakes. Web Blog Post. Caramel Potatoes. 03.15.2013. 09.05.2015.
Chungah. Bluberry Oatmeal Yogurt Pancakes. Web Blog Post. Damn Delicious. 10.18.2012. 09.05.2015.
Stacey. Pumpkin Pancakes. Web Blog Post. Glued to My Crafts. 09.30.2013. 09.05.2015.
Jessica. Whole Wheat Brown Sugar Banana Bread Pancakes. Web Blog Post. How Sweet It Is. 06.22.2011.
09.05.2015.
Katerina. Scottish Pancakes. Web Blog Post. Diethood. 01.26.2015. 09.05.2015.
Taylor, Kate. Simple Vegan Pancake Recipe. Web blog post. Cookie+Kate. 03.08.2015. 09.05.2015.
Joyce. Gluten-Free Banana Oatmeal Quinoa Pancakes. Web blog post. Light Orange Bean. 06.19.2015.
09.05.2015.
Jess. Fabulous Lemon Ricotta Pancake with Blueberries. Web blog post. Fox & Fennel. 05.08.2015.

09.05.2015.
Rachel. Sweet Potato Pancakes w/ Ginger Caramel Gravy. Web blog post. Breast Cancer Maven. 01.28.2015.
09.05.2015.
Lindsay. Cinnamon Roll Pancakes. Web blog post. Vegan Yumminess. 07.17.2013. 09.05.2015.
Dana. Vegan Carrot Coconut Pancakes. Web blog post. Minimalist Baker. 7.20.2013. 09.05.2015.
Deryn. Vegan Chia Seed Pancakes. Web blog post. Running on Real Food. 02.17.2014. 09.05.2015.
Kelly. Apple Cinnamon Pancakes. Web blog post. The Pretty Bee. 11.11.2013. 09.05.2015.
Kathy. Loveliest Lemon Vegan Pancakes. Comfort Food Breakfast. Web blog post. Healthy Happy Life.com.
08.05.2013. 09.05.2015.
Hannah. Pumpkin Chocolate Chip Pancakes. Web blog post. Clean Eating Veggie Girl. 10.02.2014.
09.05.2015.
Consuelo. Vegan Buttermilk Pancakes. Web blog post. Honey+Figs. 03.23.2015. 09.05.2015.
Nicole Harris. Gingerbread Spice Vegan Pancake Recipe. Web blog post. Wonky Wonderful. 10.24.2014.
09.05.2015.
Monique. Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup. Web blog post. Ambitious
Kitchen. 02.27.2015. 09.05.2015.
Mueller, Julia. Almond Flour Pancakes. Web blog post. The Roasted Root. 01.25.2013. 09.05.2015.