Today’s pancakes are from Marnely (aka Nelly) of Cooking with Books.  If you’re on Twitter, you probably know Nelly. She’s the sweet, energetic one, talking to everyone and sharing tons of great content with her followers. She’s got crazy talents in the kitchen and she is a great writer. And she’s the kind of friend everyone wants to have.  I interviewed Nelly for my “a day in the life” series, so head over to that if you want to learn a little more about Nelly. She gives some great writing and blogging advice as well. 

Marnely keeps very busy, I really don’t know how she does it. She is one of the founders of the Bread Breaking Society, she is a Sabra Tastemaker, and she still manages to come up with creative recipes such as her Chive Blossom Vinegar and these fun pancakes. 


Let’s be honest…I rarely make pancakes at home. Actually, I never even order them at restaurants! I usually go for the more savory breakfast items like Eggs Benedict or Omelets, so when Rachel told me about the Pancake Party she was hosting all during the month of July, I jumped on it! It was a great opportunity to create a unique pancake recipe and use some of this season’s fresh fruit, like cherries.

What I do love about pancakes is that with a base recipe, you can adapt it to your liking and what you have in your pantry and fridge. This recipe is adapted from Betty Rosbottom’s latest cookbook, Sunday Brunch, and I wholeheartedly recommend that book if you love brunch as much as I do. But I digress, adaptations! Here’s a list of ways you can change up a pancake recipe:

  • Flours: When switching up flours, remember the gluten content. Unless you’re going gluten-free, don’t substitute a wheat flour completely with a non-gluten flour. You’ll get a completely different product, flat and unappealing. For gluten-free substitutions, check out this link.
  • Sugars: Sure, granulated sugar is something we all have available, but think about using completely different sweeteners, like maple sugar, agave syrup, or even condensed milk!
  • Milks or other liquids: have a dairy allergy? No problem, just use some delicious coconut milk that will intensify the flavor and remove the dairy! Feeling a little nutty? Splash in some almond milk! Don’t want any white liquids at all? Why not use your favorite fruit juice?
  • Fats: Yes, butter is always better in my book. But coconut oil is amazing and oh so good for you! Olive oil for a healthier pancake, or sesame oil for a savory pancake. Heck, how about some melted bacon fat?! Mmmm, bacon.

Those are just a few ideas of the millions of variations and combinations you can use! Be sure to get creative with your pancakes! My only advice? Get creative before going to bed..because if you’re like me, your motor skills, as well as your thinking skills, are at its prime before coffee!

Coconut-Sweet Potato Pancakes with Fresh Cherries
Serves 2 (or one if you’re really hungry!)


1/2 cup white whole wheat flour (or all-purpose flour)
1/4 cup sweet potato flour
1 tablespoon granulated sugar
1/2 tablespoon baking powder
1/2 cup buttermilk
1 large egg, whisked
2 tablespoons coconut oil, melted
1/4 cup cool water
1/2 cup fresh cherries, pitted


  1. Stir together all the dry ingredients and set aside.
  2. Whisk all the wet ingredients, except the water. Add wet ingredients to dry ingredients, and slowly add the cool water. Do not overmix, lumpy pancake batter makes for fluffy pancakes!
  3. Scoop 2 tablespoons into heated nonstick pan and cook until bubbles start appearing at the surface. Place fresh cherries on top and flip! Cook for an extra minute and serve alongside your favorite pancake syrup, jam, or butter!



These pancakes are so creative and I love Nelly’s suggestions to customize a pancake. Great advice if you love to develop new recipes. 

You guys can all find more of Marnely on Facebook and Twitter.

Remember to follow along with all the pancakes this month, just click on the picture below!