Good morning!

Today is day number two on our sail leaving São Miguel, The Azores and heading to Mallorca. (São Miguel, the lush green volcanic island. I’ll post some pictures soon!) But word on the street is that we are heading to Lagos, Portugal to wait-out the would be 50 mph winds meeting us on the nose in the Strait of Gibraltar. We’ve already made one leisurely pit stop, and i’m all in for a second one! I am really enjoying the random travel by foot excursions in between destinations. It gives my sea legs a nice break and this is the stuff I live for. I’ve heard from a few friends that Lagos is a must-see destination. I know really nothing about it right now, except of the photos I’ve seen of it’s breathtaking rock formations. I am a huge lover of massive rock formations I’ve come to realize. So I’m stoked to see these bad boys in person. I’d like to get my hands on a few geology books so I can do more than just stare at what amazes me so much, and maybe put it into a scientific or historical context. Heighten my explorative experience : ) Sadly, I actually took a geology class in college. I must have slept through the whole thing. 

So while I patiently await our arrival in Lagos (less than 24 hours) I would like to share with you this pancake recipe that I adore. This recipe has a mix of all-purpose flour and buckwheat flour. Making these pancakes healthier than your average hotcake. You can’t even tell that they are vegan pancakes! My favorite time to serve these pancakes is when we are arriving to a new place. So tomorrow morning I will be making these! Sweet fluffy pancakes make everyone happy and it serves as a celebration of some sort. Cheers!

Serves 4


  • 1 cup all-purpose flour
  • 1 cup buckwheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon of cinnamon
  • 4 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1 3/4 cups almond milk or soy milk
  • 2 teaspoons fresh lemon juice 
  • 1/2 cup apple sauce
  • 2 tablespoons of melted coconut oil



1. First sift together flours, cinnamon, baking powder and salt in a large bowl.  

2. In a separate bowl, whisk together the milk and lemon juice. Let sit for 10 minutes.

3. Next, combine the applesauce, maple syrup and coconut oil into the bowl with the milk mixture.

4. To mix the batter, slowly mix the dry ingredients into the wet. Do not over mix. 

5. Let batter sit for about five minutes to thicken. Do not remix after.

6. Preheat non-stick pan to medium or medium high. Add a little oil to pan. When hot add about 1/2 to 1 cup of batter onto the pan. When the bubbles on the pancakes start to break the surface then flip to the other side. Cooking time should be about 3-5 minutes per pancake. Top with vegan butter, peanut butter, jam, or syrup. Justin usually warms maple syrup together with fresh berries on the stovetop which makes a warm berry syrup.