#cozybrunch

These PB Pancakes are a delightful twist on classic pancakes, featuring the rich flavor of peanut butter. They're perfect for a cozy breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup creamy peanut butter. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 cup chocolate chips optional. Maple syrup and extra peanut butter for serving.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the peanut butter, egg, and vanilla extract to a different bowl and mix them well with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the chocolate chips if you want to. Set a nonstick skillet or griddle over medium heat and use cooking spray or butter to lightly coat it. Put 1/4 cup of the pancake batter at a time into the pan. Cook until bubbles appear on top. Then flip the pancake over and cook the other side until it is golden brown. Do it again with the rest of the batter. If you want to serve the PB pancakes hot, drizzle them with maple syrup and add more peanut butter on top. Have fun with your tasty peanut butter pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan pancakes are infused with the flavors of a caramel macchiato, featuring a hint of coffee and sweetness from caramel sauce. Perfect for a cozy breakfast or brunch indulgence!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. Pinch of salt. 1 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 2 tablespoons instant coffee granules. 1/4 cup vegan caramel sauce. Vegan butter or oil for cooking.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk. Melt the coconut oil and add the vanilla extract to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add 2 tablespoons of hot water to the instant coffee granules and mix them into the pancake batter. Melt vegan butter or oil in a pan or griddle that doesn't stick and set it over medium heat. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. If you want, you can drizzle the pancakes with vegan caramel sauce and extra syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

Cornmeal griddle cakes are a tasty change from regular pancakes. Because they contain cornmeal, they are hearty and have a slightly sweet and nutty taste. For a cozy breakfast or brunch, these griddle cakes are great.

Ingredients: 1 cup cornmeal. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 1 egg. 2 tablespoons melted butter. Cooking spray or extra butter for griddle.

Instructions: In a mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease with cooking spray or butter. Pour 1/4 cup portions of batter onto the hot griddle and spread them into circles using the back of a spoon if needed. Cook until bubbles form on the surface, about 2-3 minutes. Flip the griddle cakes and cook for an additional 1-2 minutes until golden brown and cooked through. Remove from the griddle and keep warm. Repeat with the remaining batter, adding more butter or cooking spray to the griddle as needed. Serve the cornmeal griddle cakes warm with your favorite toppings, such as maple syrup, honey, or fresh fruit.

Prep Time: 10 minutes

Cook Time: 20 minutes

Eggs en Cocotte, also known as French Baked Eggs in Ramekins, are a delightful and elegant breakfast or brunch dish. The eggs are baked with a touch of cream, resulting in a creamy and indulgent texture. Perfect for a special morning treat or a cozy weekend brunch.

Ingredients: 2 eggs. 2 tablespoons heavy cream. 1 tablespoon butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Preheat your oven to 350F 175C. Butter two ramekins generously with the tablespoon of butter. Crack one egg into each ramekin, being careful not to break the yolks. Pour 1 tablespoon of heavy cream over each egg. Season with salt and pepper to taste. Place the ramekins in a baking dish and add hot water to the dish to create a water bath, about halfway up the sides of the ramekins. Cover the baking dish with foil. Carefully transfer the baking dish to the preheated oven. Bake for 12-15 minutes or until the egg whites are set, but the yolks are still slightly runny. Remove from the oven and let it sit for a minute to cool slightly. Garnish with fresh chives. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Oatmeal Buttermilk Pancakes are a wholesome and hearty breakfast option. The addition of oats and whole wheat flour gives them a delightful texture and a slightly nutty flavor. They are perfect for a cozy weekend brunch with family or friends.

Ingredients: 1 cup old-fashioned oats. 1 cup buttermilk. 1/2 cup all-purpose flour. 1/4 cup whole wheat flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract.

Instructions: In a bowl, combine the old-fashioned oats and 1 cup of buttermilk. Let it sit for 15 minutes to soften the oats. In another bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Add the second 1/2 cup of buttermilk, melted unsalted butter, egg, and vanilla extract to the soaked oats. Mix well. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, then flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides. Serve hot with your favorite pancake toppings such as maple syrup, fresh berries, or whipped cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

These keto-friendly pancakes are made with butternut pumpkin and almond flour, giving them a deliciously nutty flavor with a hint of pumpkin spice. Perfect for a cozy breakfast or brunch, these pancakes are low-carb and packed with nutrients.

Ingredients: 1 cup mashed butternut pumpkin. 2 eggs. 1/2 cup almond flour. 1 tsp baking powder. 1 tsp pumpkin spice. 1/4 tsp salt. 2 tbsp almond milk optional, for consistency. Butter or oil for cooking.

Instructions: Whisk the eggs and mashed butternut pumpkin together in a bowl until everything is well mixed. Spices for pumpkin, baking powder, and salt should be added. Mix until it's smooth. If the batter is too thick, slowly add almond milk until it reaches the right consistency. Warm up a griddle or skillet that doesn't stick over medium heat. Use butter or oil to grease. Pour pancake batter onto the pan to make pancakes of any size you want. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do again with the rest of the batter. Add your favorite keto-friendly toppings while the food is still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

These chocolate chip pancakes made with vegan sourdough are light, fluffy, and full of rich chocolate flavor. These are perfect for a cozy weekend breakfast or brunch, and they'll make you want something sweet and rich.

Ingredients: 1 cup sourdough starter. 1 cup almond milk. 2 tablespoons maple syrup. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: In a large mixing bowl, combine sourdough starter, almond milk, maple syrup, melted coconut oil, and vanilla extract. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, stirring until just combined. Fold in vegan chocolate chips. Preheat a non-stick skillet or griddle over medium heat. Pour batter onto the skillet to form pancakes, using about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side. Repeat with remaining batter. Serve warm with maple syrup and additional chocolate chips, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes