Lindsay and Taylor, the married duo behind the popular food blog Love and Olive Oil, recently allowed us an inside look into their creative life. While hanging out in their light-filled loft, they whipped up some mint chocolate chip pancakes from their newest cookbook Breakfast for Dinner. (No worries, the recipe is included at the end of today’s post.)

These beautiful photos today are by Ashley Hylbert.


Hanging out with Lindsay (pictured above on the left with me) and Taylor provided many laughs. They are just so calm and put you instantly at ease.

Lindsay and Taylor started cooking together in college, as their dorm was not on the meal plan. Who knew the culinary chain reaction this would set in motion?! I asked her when they realized the success of their work. Lindsay laughed and shrugged, “Maybe when someone paid us $30 to have a small ad on the site?”


The cupcake print behind them was based on a cupcake that was showcased on Love and Olive Oil. Ironically, neither knew this until a reader pointed it out from a photo–the reader’s sister was the artist, so she had inside scoop! Aren’t these two adorable?

What separates Love and Olive Oil from many food blogs are the accessible recipes, gorgeous photography and food styling. And, this is all done in-house by Lindsay and Taylor. Both of their cookbooks, The Cookie Dough Lover’s Cookbook and Breakfast for Dinner, were photographed and styled in their home kitchen without outside help. Unless you call knocking their three cats out of the way help, that is! But, the cats do seem to keep the laughter rolling.


Yum. Good things coming…



Taylor is flipping pancakes to get ready for the taste test and the food shot! The food photographed in their cookbooks is all edible–this means they don’t add odd oils and finishes to the food to make it photograph better. They simply photograph quickly, and they are good at what they do!


Styling for the perfect shot. Plus, who doesn't want more chocolate chips?

Styling for the perfect shot. Plus, who doesn’t want more chocolate chips?


Lindsay photographs each photo on the blog and in the cookbooks!

Lindsay photographs each photo on the blog and in the cookbooks!


Time for the taste test. This is me thinking "Okay, I'm gluten free, but I HAVE to try these!" A few bites were delish and the gluten headache was worth the bite!

Time for the taste test. This is me throwing caution to the wind and thinking, “Okay, I’m gluten-free, but I HAVE to try these!” The few bites I had were delish, and the gluten headache was worth it!

In fact, their cats are such an influence on their lives that their other business gives a nod to the feline family members: Purr Design, a web and graphic design studio. And as an aside, I found out that Taylor’s jeans and dress shirt were both made by him–pattern, sewing, everything! Perhaps there is more creativity to come from this couple. Taylor, a perfect name for him, yes?)

I left this photo shoot with the newest cookbook in hand, and I have to say that my kids have gone crazy for it. Now, it’s not a child’s cookbook, but my kids are adept in the kitchen and they have been making crepes, pancakes, syrup and cupcakes, all from this cookbook. I find two of my three flipping through the pages in the same way they do a novel they can’t put down. I’ve given the book to 4 different families as gifts (I got signed editions at our local bookstore, Parnassus) and the book has only been out since February 12, 2013.

Such a pretty shot, huh? This one is from Ashley Hylbert but she loved the way Lindsay set it up.

Here’s the finished product. Such a pretty shot, huh?

Without further ado, here is this fun recipe, perfect for St. Patrick’s Day or any day. Since many of you reading this will be on Spring Break on March 17th, this recipe can easily be accomplished in a rental kitchen for breakfast, lunch, dinner or dessert. Of course, you can also make it tonight. Doesn’t everyone love a “breakfast for dinner” night?!

Be sure to grab a copy of this cookbook. It's a fun read and perfect for anyone who likes breakfast for dinner, which I think means everyone.

Be sure to grab a copy of this cookbook. It’s a fun read and perfect for anyone who likes breakfast for dinner, which I think means everyone.

Also, be sure to check out Love and Olive Oil for inspiration, recipes and beautiful photography:

Breakfast for Dinner

Lindsay Landis
For any meal, including dessert, these green pancakes will make a crowd happy!
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  • 1 1/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons butter melted and cooled to lukewarm,
  • more butter for cooking
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure mint extract*
  • 3 to 4 drops green food coloring optional
  • 3/4 cup mini semisweet chocolate chips plus more for topping
  • Whipped cream for serving
  • Vanilla ice cream for serving
  • Store-bought or homemade hot fudge sauce for serving
  • *Mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint whereas pure peppermint is popular in holiday treats like candy canes. Use whichever minty extract you prefer.


  • Sift together flour, sugar, baking powder, baking soda and salt into a bowl.
  • Whisk together buttermilk, egg, butter, extracts and food coloring (if using) in a small bowl.
  • Add to dry ingredients and stir until incorporated.
  • Stir in chocolate chips.
  • Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately.
  • Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together.
  • Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more.
  • Transfer to plates.
  • Repeat with remaining batter.
  • Serve warm with whipped cream, vanilla ice cream, hot fudge sauce and more chocolate chips, if desired.


Pancakes Inspired by Ice Creams: For Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green. For Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring. For Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
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