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Happy Pancake Day!

Kicking off National Pancake Day with three of our favorite purely elizabeth Perfect Pancake Mix recipes! Our mix is made with 5 whole grain flours + 3 superfood seeds, including millet flour, teff flour, buckwheat flour, flax seeds, hemp seeds and chia seeds. This powerhouse mix is certified gluten-free, vegan and non-GMO + packs a total of 5g of fiber and 4g of protein with no added sugar!

A closer look at the 5 nutrient-rich whole grain flours in our pancake mix

Millet flour: Millet is an ancient grain, rich in B vitamins, which helps support metabolism, increase immunity and enhance energy levels. Originating in North Africa, Millet is often thought of as food “for the birds”.


Teff flour: Teff is an ancient grain originating in Ethopia, where it is still a staple of the country’s diet. Traditionally, teff flour was used to make a fermented pancake. This nutritional powerhouse is high in iron (our pancake mix has 15% RDA of iron), protein, calcium and fiber. Iron is essential to delivering oxygen throughout the body and increasing energy levels.


Buckwheat flour: Despite the name, buckwheat is not related to wheat, rather buckwheat comes from the fruit of the buckwheat plant. Buckwheat is rich in zinc, which helps to prevent a weak immune system and regulate blood sugar, as well as B vitamins. Traditionally, buckwheat is used in pancakes and noodles.


Whole Grain Corn Flour: Corn flour is a good source of B vitamins. Corn flour is considered gluten free, although typically it is cross-contaminated in manufacturing. The corn flour we use at purely elizabeth is certified gluten-free and non-gmo.


Garbanzo Fava Bean Flour: Garbanzo fava bean flour contains high levels of protein and fiber. Garbanzo bean flour is traditionally used in Middle Eastern cooking and baking.

Garbanzo Fava Bean Flour

Here are three light + fluffy pancake recipes that are sure to make your stomach growl. 

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Apple Cranberry Crisp



3 apples (I used gala), peeled and chopped

1 cup cranberries (fresh or frozen)

1 tbsp cinnamon

1 lemon, juiced

1/2 cup coconut sugar


1 cup gluten free rolled oats

3 tbsp coconut oil

3 tbsp purely elizabeth pancake mix (or other gf mix)

1 tbsp cinnamon

1/2 cup coconut sugar


  1. Preheat the oven to 350°. In a bowl, combine the oats, oil, flour, cinnamon and sugar.  Use your hands to mix until the topping is crumbly. Set aside.
  2. In a large bowl, toss the apples and cranberries with the sugar, lemon juice, and cinnamon, then spread in the baking dish. Sprinkle on the topping and cover with aluminum foil. Bake for 1 hour, or until the topping is golden and the filling is bubbling.
  3. Let cool for 20 minutes, then serve with coconut based ice cream or yogurt.

Pumpkin Oatmeal Pancakes 

Pupmkin Pancakes 1


1 egg

1/3 cup almond milk

3 tbsp pumpkin puree

½ purely pancake mix

½ purely original oatmeal

3 tbsp coconut sugar

1 tsp pumpkin pie spice


Whisk wet ingredients in a bowl. Add dry ingredients and gently stir to combine.  Let sit for 5 minutes. Heat a non-stick skillet over medium heat and lightly coat surface with olive oil. Spoon ¼ cup of mixture onto skillet. Cook until pancake begins to bubble about 2 minutes. Flip and cook another 2-3 minutes.

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