I'm Liz, founder of Earthly Edible. I created this easy-to-use website with the goal of making plant-based eating accessible and delicious for everyone. Improving my diet - from fast-food junkie to smoothie-loving, kale-chip fanatic - to help you on your journey to living a fuller life.

Small changes amount to
big successes, and that’s a bite
all of us can swallow.

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!

perfect pancakes syrup.jpg
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