Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
We are indebted to Chef Miyoko Schinner, who is a true pioneer in so many aspects of eating vegan, which is widely known for the incredible cheese she sells through her “creamery.” We use European-style cultured vegan butter from Miyoko’s Creamery in many of our baked goods, and are using her butter recipe to develop a nut-free butter for our own use based on local sunflower and pumpkin seeds.
Aside from a plant-based pioneer, however, Miyoko is also simply a talented chef, and we often find ourselves using recipes from her book “The Homemade Vegan Pantry: The Art of Making Your Own Staples” that have nothing to do with eating vegan, just eating well.
You can use this pancake and waffle mix quickly and easily, just adding any milk (dairy or non-) or your choice for quick, nutrient-, protein-, and fiber-filled takes on beloved weekend classics. We often make a big batch on the weekend to stick in the fridge and enjoy throughout the week.
They’re so easy to make, you may find these pancakes and waffles being a new weekday tradition!