Ingredients: 

2 cups Arrowmills pancakes mix
1/2 cup pumpkin puree
2 tbsp avocado oil
1 tbsp allspice
1 tbsp cinnamon
​1 tbsp vanilla extract
​oat milk to consistency

Add-ins: 
1 cup chocolate chips of choice
​1/2 cup chopped walnuts

Directions: 

• Place all ingredients into a bowl, leaving out your add-ins. Mix until creamy texture is achieved. 
• Add-in chocolate chips and walnuts 
• Using a 1/2 cup measuring cup, scoop batter into a medium frying pan. Cook until golden brown, then flip. 
• Once pancake is golden brown and fluffy with a bounce-back center, top with butter and local honey. Enjoy! 

Ingredients: 


1.5-2 C Arrowmills pancake mix 
2 tbsp oil of choice (I use avocado) 
Oat milk to thickness
1 handful of pecans
1.5 handfuls fresh blueberries
Peach preserves
​Honey
Allspice
​Almond Extract

Directions: 


1. Combine pancake mix, oil, milk and spices first. Mix well until mixture is smooth. 

2. Then add in your blueberries and pecans. 

3. Using a 1/4 cup measuring cup, scoop out your batter and place it in your waffle maker. Cook until desired crispiness. 

4. Tope with peach preserves and honey, enjoy! 

Ingredients: 

2 cups Arrowmills pancake mix 
2 tsp almond extract
1 tbsp pumpkin pie spice
Oat milk for mixing
Walnuts, (or almonds) crushed to liking
1/4 cup small diced pineapple 
​1/4 cup oil of choosing 
Lemon zest, small lemon

Directions: 

1. After you have cut your fruit and crushed up your nuts, place all ingredients in a mixing bowl and mix well. Until smooth and blended. 

2. Using a 1/4 cup measuring cup, scoop batter into your pan and let stand until golden brown. Then flip. 

3. When finished, plate and top with local honey or agave! 

Ingredients: 


2 1/2 cups Arrowmills pancake mix
1 tsp vanilla 
1 tsp pumpkin pie spice
1/2 peach
3 oz crushed walnuts 
Oat milk (pour to consistency you like for batter)
​2 tbsp avocado oil

Directions: 


1. In a small mixing bowl, combine all ingredients well. It is best to mix pancake batter and then add in your peaches and walnuts. 

2. In a medium frying pan drop 1/4 cup dollops of batter and cook until golden brown on each side. 

3. I love to use ghee instead of butter on my cakes, then top with peanut butter, local honey and peaches. 

​4. Enjoy! 

Ingredients: 

2 cups Arrowmills whole grains pancake mix
1 cup Bob Mills GF pancake mix
1 tsp vanilla extract
3 tbsp avocado oil
1.5 cup oat milk
pumpkin pie spice to liking
3 large strawberries
2 handfuls crushed almonds 
Grainless granola & peanut butter for topping

Directions: 

1. Combine all ingredients except your peanut butter and granola into a mixing bowl and mix well. 

2. Cook in medium frying pan in 1/4 cup dollops until golden brown and dough springs back. 

3. Top with PB then your granola and enjoy. 

Ingredients: 

1/2 cup Arrowmills pancake mix
1/2 cup Bob Mill's pancake mix
1/2 cup oat milk
2 large brown eggs
1 tbsp vanilla extract 
Handful of ruby chips
Cracked black pepper

Blueberry Jelly: 

1/4 stick of Earth Balance butter
1 cup of blueberries
1/2 cup arrowroot
1/2 cup coconut sugar
1/2 lemon for squeezing

Pancake directions: 

1. Mix all ingredients into a medium metal mixing bowl. Make it smooth, no lumps. 

2. Using a 1/4 cup measuring cup, scoop dollops of dough into the pan on medium heat. 

3. Flip after about two mins, each side should be golden brown. Set aside. 


Blueberry jelly directions: 

1. In a small sauce pan on a low/medium heat, melt your butter. 

2. Add blueberries and smash when heated, add coconut sugar and stir. You want to continue to stir as to not burn your jelly. 

3. Add your arrowroot at the end. This will thicken up your blueberries and turn it into a jelly like paste. 

Ingredients: 

1.5 Cup Arrowmills or Bob Mills waffle mix (I mix mine)
2 large brown eggs
1/4 cup oat milk
2 handfuls of fresh cranberries chopped
2 handfuls of walnuts, chopped
2 handfuls of ruby chocolate chips
2 tbsp avocado oil
1 tbsp vanilla 
1 tbsp cinnamon
​1 tbsp allspice

Topping: 

Cocowhip
​local honey

Directions: 

1. Heat waffle iron while mixing all ingredients into a bowl. 

2. With a 1/4 cup measuring cup, pour batter into waffle maker and cook to desired crispiness. 

3. Top with Cocowhip and local honey, enjoy! 

Ingredients: 

1.5 cup Arrowmills/Bob Mills/Birch's pancake mix
1 cup coconut or oat milk
2 large brown eggs
1 tbsp cinnamon 
1 tbsp vanilla extract
​1/4 cup organic blueberries

Directions: 

1. Mix all ingredients together in a large mixing bowl, batter should not be lumpy. 

2. using a 1/4 cup measuring cup, portion out your batter onto a medium frying pan or griddle. Brown each side. 

3. Once pancake is browned, top with butter and local honey or fresh berries! 

Ingredients: 


1 cup of Arrowmills waffle and pancake mix
1 tbsp avocado oil
2 tbsp coco powder
3 tbsp powdered peanut butter
1 tbsp cinnamon
1 tbsp vanilla extract
1 large brown egg
​1/2 cup oat milk

Directions: 



1. Mix all ingredients together in a bowl. 

2. With a 1/3 measuring cup scoop each pancake onto your griddle or medium frying pan. 

3. Once pancake is golden brown or fluffy with bounce-back in the middle, take off the griddle and onto a plate. 

​4. Top with butter and honey, enjoy! 

Ingredients: 

1 1/2 C arrow mills (or whatever your GF pancake preference is) pancake mix
1 large brown egg
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup oat milk 
handful of washed, organic raspberries
PB fluff, melted for the top
​pinch of salt

Directions: 

1. Place everything in a bowl for mixing, minus your peanut butter fluff. Mix well. 
2. In a medium frying pan place 1/2 cup circles and brown on each side, cakes are finished when they spring back in the middle. 
3. Place PB fluff left over in the microwave to melt, drizzle on top of stacked cakes. I like to layer pb in between mine. Sprinkle the salt on top and enjoy!