Tag Archives: pancakes

Light & Fluffy Almond-Coconut Paleo Pancakes

23 Sep

Since my friend Danielle decided to do 30 days of paleo (yikes, that’s tough), I have been looking into recipes that allow me to cook/bake with more almond flour, coconut oil, and “real” ingredients. I whipped up these coconut/almond paleo pancakes, and they turned out excellently. The only thing I’d change is putting fresh or frozen blueberries in them. That would be better! Unfortunately, just working with what I’ve got.

After we ran in a 5K race with some 5,000 odd other folks (just passing the slow people at the start was a bit of a challenge) this morning, I was ready for some real breakfast. These made 6 pancakes, which was really just all for me.

Ingredients

  • 1/2 c almond flour
  • 1/4 c unsweetened coconut flake
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/2 c almond milk
  • Optional: handful chocolate chips or blueberries

Method

  • Mix dry ingredients together with a fork
  • Mix in egg and milk. Cook as regular pancakes on griddle/fry pan, dropping in the bluberries or chocolate chips in once you pour it onto the surface.
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Protein-Packed Oat Pancakes

23 Jun

I had made a bunch of extra oat flour in the food processor last weekend and decided to experiment a little this morning while Rafe was still in bed… And these turned out excellent! I really loved the nutty flavor of the oat flour, and barely even could taste the protein powder at all! The only slight issue is that these were a little bit harder to flip than normal flour pancakes (though I will not discount the possibility of user error, since I am just about the worst pancake flipper in the world).

This was an incredibly decadent start to the day, and one that will definitely be repeated. And not only do you have the protein from the powder, but also the protein from the oats!

Ingredients

  • 1 c oat flour
  • 1/3 c chocolate protein powder
  • 1 1/2 tsp baking powder
  • dash salt
  • dash cinnamon
  • 1 egg
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1/3 c almond milk (plus 2 tbsp I added to thin it out)

Method

  • Whisk the dry ingredients together in a large bowl.
  • Whisk all the wet ingredients together in a small bowl. Once smooth, whisk the wet into the dry. You might need to add a smidge extra milk if the mixture isn’t thin enough for pancakes (the oat flour and protein powder together is a little bit of a black box).
  • PAM a nonstick fry pan (already hot), pouring the mixture in spoonfuls onto the pan and frying like pancakes.
  • Eat with berries!!
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Carrot Cake Pancakes

17 Mar

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Saturday morning, and the sun has been streaming into our bedroom. I absolutely love the fact that spring in Houston is sort of what summer is in, say, the Northeast. Today’s high will be around 80, and already it’s got to be 73ish. Slept in until 8ish, then started rooting around the kitchen for breakfast. We still have some carrots in the fridge, so I decided to make essentially a pancake version of the carrot cake cookies I made the other day.

I ate mine with butter and honey drizzled on top, which was very close to heaven.

Ingredients

  • 1 1/4 c whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ground ginger
  • dash salt
  • 1/4 c brown sugar
  • 1/2 c fat-free plain yogurt
  • 1/2 to 3/4 c milk (I used 2% but skim should work fine too)
  • 1 tbsp canola
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 c finely grated carrot (I used the microplane to get it tiny, since I prefer carrot when you can’t really tell it’s carrot!)
  • zest of one orange
  • 1/4 c chopped walnuts
  • 1/3 c raisins

Instructions

  • Whisk dry ingredients together in medium bowl (flour, baking powder, spices, salt).
  • Whisk together wet ingredients in separate large bowl (brown sugar, yogurt, milk, canola, vanilla, eggs). Slowly mix the dry into the wet ingredients. Once combined, fold in the carrot, zest, walnuts, and raisins. Add a splash more milk if the mixture is too thick (should be slightly thicker than regular pancake batter).
  • Cook on pancake skillet like regular pancakes, but keep them relatively thin on the skillet (if too “tall” you’ll have trouble flipping them, like I did)…
  • Serve immediately with little pads of butter and drizzle of honey on top!

Pumpkin Pancakes

21 Jan

Rafe and I are having a “honeymoon weekend” where we don’t make plans with other people and just spend time with each other. I really needed it. After getting working out together and getting a haircut (I really needed one), I whipped up some pumpkin pancakes, which I had been meaning to make for a while now. I made them slightly healthier– skim milk, only one tbsp of canola, and pumpkin (mmm).

 

They were delish! We melted some blueberry jam in the microwave and just poured it on top instead of syrup. Yum. Alternatively, you could add some chocolate chips and just go with butter and syrup instead.

 

Ingredients

  • 1 1/4 c flour
  • 1 tbsp splenda sugar blend
  • 2 tsp baking powder
  • plentiful dashes of cinnamon, nutmeg, ginger, and cloves
  • 2 dashes salt
  • 1 1/4 cup skim milk
  • 1 egg
  • 1 tsbp canola oil
  • 1/3 to 1/2 c pumpkin puree

Instructions

  • Whisk all the dry ingredients together in a large bowl
  • Whisk all the wet ingredients together in a separate bowl
  • Fold the wet ingredients into the dry bowl, adding slightly more milk if the consistency is too thick
  • Cook pancakes on a non-stick skillet or crepe pan
  • Eat with pleasure