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I'm Liz, founder of Earthly Edible. So glad you've stopped by! My mission is to make plant-based eating easy, healthful and delicious  to help you on your journey to living a fuller life. Small changes amount to big successes!

Perfect Pancakes

Perfect Pancakes

These pancakes are like a warm sweater on a cool September morning. You’ll be happy to have this recipe laying around! Bonus: they are super simple to make. I suggest making them the night before so you can cook them first thing the next morning. Great for weekend brunch pancakes!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2-4


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons  baking powder
  • 1 cup cashew or almond milk
  • 1/2 cup coconut milk
  • 3 tablespoons sugar
  • 3 tablespoons coconut or corn oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon milled flax powder
  • 1/8 teaspoon salt
  • Coconut oil for pan


  1. Mix dry ingredients in medium size bowl. Add wet ingredients, mix completely and let sit for 5 minutes. Add mashed ripe bananas, blueberries, or chocolate chips.
  2. Heat large skillet on medium heat. Add 1 tsp coconut oil to pan. Coat pan with the oil. Spoon batter onto pan and cook about 4 minutes. Flip and cook for another 3 minutes.
  3. Add desired toppings and maple syrup. Serve immediately and enjoy!


  1. Add 1 tsp coconut oil to the pan each time before putting batter in. It helps the pancake from burning even if you have a non stick pan.
  2. Wait to flip your pancake until bubbles start to appear in the very center. This is the key to not overcooking them!
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