Tools for the home cook.
Free, simple tools for the kitchen. No sign-up, no noise — just what you need.
Kit out any recipe
Recipe Kit
Pick any Braffess recipe and see the exact kitchen utensils you need to make it — with direct links to shop each one.
Open tool →Scale any dish
Recipe Scaler
Instantly scale any recipe up or down. Change the serving size and every ingredient adjusts automatically — fractions and all.
Open tool →Convert with precision
Unit Converter
Convert between cups, grams, ounces, millilitres, tablespoons, and more. Built specifically for breakfast recipes.
Open tool →What can I make?
Pantry Scanner
Type what's in your fridge — we tell you exactly which Braffess recipes you can cook right now, ranked by best match.
Open tool →Substitution guide
When you're missing an ingredient.
Every common breakfast ingredient, with tested substitutes and exact ratios.
Buttermilk
Whole milk + white vinegar
1 cup milk + 1 tbsp vinegar
Stir and let sit 5 min. Works perfectly in pancakes and quick breads.
Whole milk + lemon juice
1 cup milk + 1 tbsp lemon juice
Same method as vinegar. Adds a faint citrus note.
Plain yogurt
3/4 cup yogurt + 1/4 cup water
Richer result. Excellent in cakes and waffles.
Eggs
Flax egg
1 tbsp ground flax + 3 tbsp water
Mix and rest 10 min. Best in pancakes and muffins, not for omelets.
Chia egg
1 tbsp chia seeds + 3 tbsp water
Same as flax egg. Adds visible seeds — works in baked goods.
Mashed banana
1/4 cup (about 1/2 banana)
Adds sweetness and moisture. Good in pancakes, not in savory dishes.
Unsweetened applesauce
1/4 cup
Neutral, moist. Ideal for quick breads and oat-based recipes.
All-purpose flour
Whole wheat flour
1:1 replacement
Denser result. Use for pancakes, quick breads, soda bread.
Oat flour
1:1 but add extra liquid
Lighter, nuttier flavour. Great for waffles and muffins.
Almond flour
Use 3/4 cup per 1 cup AP flour
Moist, rich texture. Does not rise the same — best for dense bakes.
Buckwheat flour
1:1 in pancakes
Strong, earthy flavour. Traditional in French crêpes and galettes.
Butter
Neutral oil
3/4 cup oil per 1 cup butter
Coconut, vegetable, or light olive oil. Best for baking.
Coconut oil (solid)
1:1 replacement
Adds a faint coconut flavour. Great in granola and baked goods.
Vegan butter
1:1 replacement
Most reliable 1:1 swap for both baking and cooking.
Maple syrup
Honey
1:1 replacement
Sweeter with a distinct floral note. Slightly thicker — warm before using.
Agave nectar
3/4 cup per 1 cup maple syrup
More neutral in flavour. Sweeter than maple, so reduce slightly.
Brown sugar + water
3/4 cup sugar + 1/4 cup water
Heat together to dissolve. Good for baking, not ideal for drizzling.
Whole milk
Oat milk
1:1 replacement
Best plant milk for cooking and baking — neutral flavour, good body.
Almond milk
1:1 replacement
Thinner, slightly sweet. Avoid in savory dishes.
Coconut milk (canned)
1:1 replacement
Rich, full-fat. Excellent in porridge and tropical recipes. Adds flavour.
Soy milk
1:1 replacement
Closest protein content to dairy. Good all-purpose substitute.