There is truly nothing like a hot short stack on a Sunday mornin’! And who knew that basil and pancakes were a match made in heaven?! Enjoy this recipe Chad whipped up this morning, slightly adapted from Tasty.

Fluffy Pancakes Basil Berry Pancakes
2-4 servings


  • 1 cup organic flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • coconut or avocado spray oil
  • ½ teaspoon salt
  • 1 cup almond or other non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1/3c maple syrup
  • 1c blackberries or other fresh berry
  • 10 basil leaves

Heat a cast iron pan on low medium while preparing the batter. Spray it with coconut oil.

In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.

In another medium bowl add almond milk, apple cider vinegar, and vanilla, and whisk to combine

Slowly pour the liquid mixture into the dry and whisk until smooth.

Let batter rest for 5 minutes. While the batter resets make the syrup: Combine syrup and berries in a saucepan over low heat. Stir periodically.

Turn the heat on the cast iron pan up to medium, pour about ½ cup (65 grams) of batter per pancake.

When the top of the pancakes begins to bubble, flip the pancake and cook until golden.

Serve with syrup and garnish with chopped basil.

Adapted from TASTY recipe