Breakfast in the Garden Recipes


permaculture, breakfast, mesquite, pomegranate, prickly pear, almond, local

Cheers to you for enjoying the fine flavors of the Mojave desert at our fourth annual mesquite pancake breakfast, hereby granted a bit of brevity with the new name Breakfast in the Garden. If you brought home some mesquite meal of your own to try, replace 1/3 of the flour in most baking recipes for a treat as wholesome and tear-jerking as a southwestern sunset. Share your mesquite creations with us with the hashtag:


Try mesquite meal in your pancakes next time you have pancakes with the family! Prep the wet and dry ingredients separately and then whisk together until just combined to keep fluffy.  Cook on a slightly lower temperature than normal to prevent the sugars in the mesquite meal from burning. Add a topping of pomegranate syrup and sliced almonds. Enjoy!

Mesquite Pancakes for Diners

  • ⅓ cup mesquite flour
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 tablespoon vegetable oil

Mesquite Pancakes for Vegan and Gluten-Free Diners

  • 3/4 cup flour Bob’s Red Mill Gluten Free Flour
  • 1/3 cup mesquite flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg replacer (we used 1 tbsp. ground flaxseed meal mixed with 1 tbsp. water and chilled in the fridge for at least 15 min to create a tasty binder for the batter)
  • 2/3 cup non-dairy milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vegan butter