Yogurt & Oat Pancakes

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Sweet breakfasts can be so good. Berry-filled crepes, French toast, pastry tarts. All of which can be healthy. All of which I’ve posted on this blog.

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But what I dislike about sweet breakfasts (only slightly…) is that they aren’t the most filling. Normally, I have to add a little peanut butter for protein and lots of fruit for fiber.

This recipe, however, is a sweet but stick-to-your-ribs kind of breakfast. The Greek yogurt and the hearty oats that can be mixed in make it very filling, enough to power you through any morning.

Ingredients

1/4 cup + 1 t whole-wheat flourSAM_4851

1 T rolled or steel-cut oats

1/4 cup plain or vanilla Greek yogurt (sub for coconut or almond varieties if you like)

2 T water (more or less depending on how runny/ thin you like your cakes)

1 t stevia

dash of cinnamon, nutmeg, baking powderSAM_4841

splash of vanilla

Directions

Heat your griddle to med-low setting. Lightly coat with cooking spray. Allow to warm.

-In a small bowl, mix all dry ingredients well. Then slowly add in yogurt, then vanilla, and then water as you like. For thicker cakes, use less water. For a few more cakes that are thinner, add more water.

-Pour pancake batter on griddle to the size of pancake you like. They will probably spread a bit. At this point, if you’d like to add in other ingredients, such as berries or chocolate chips, you can drop them on top while the bottom side of the cakes cook.SAM_4849

-When the edges begin to firm up a bit and bubbles are popping up through the top side, the cakes should be solid enough to flip. Do so carefully. They should be golden brown on each side.

Topping Ideas?

Yes, I always have lots of these! For this recipe, I mixed 1 T all-natural peanut butter with 1 T yogurt and a dash of honey. Fresh apples were chopped and added, too. Berries and honey would also be delicious.SAM_4847

Enjoy!

Hotcake Hearts Bar & Muffins

“Only boring people get bored.” quoth Ruth Burke.

I’m always looking for a new and crazy recipe inspiration, something odd and out there, and this is because I get bored easily with the most commonplace dishes that make up the American diet.

Does this mean I’m boring?

Or does the pursuit of new baking ideas make me an innovator? The antilogoi to boring?

Did you ever think food preparation could be so philosophical?

I did and do. Just read my “Philosophies & Such” page.

Or make this warm brunch treat and see what you can learn about yourself.

Makes 1 big hotcake heart or 6-7 mini muffins.

Ingredients

3 T nondairy milk

1/2 T melted vegan butter or applesauce

1/4 large egg or flax egg, mixed

1/2 T stevia

1/4 cup spelt or white whole wheat flour

dash of baking powder

splash of vanilla

optional: dash of salt

Directions

Preheat oven to 350 degrees. Lightly grease whatever pan you’d like to bake in. Set aside.

In a small bowl, mix all dry ingredients. Then blend in wet.

Transfer to prepared dish and bake for 6-7 minutes for mini muffins, 10-12 for the hotcake heart.

Serve warm and top with whatever you like. Pure maple syrup is delicious, but so is my favorite cream cheese frosting.

Mini-Pancake Appetizers

Throwing a brunch party anytime soon? This weekend?

If so, I hope you remember my Sunday Morning Banana Pancakes.

They were so good that I decided they needed to be shared.

I mean, dress-up-and-go-to-a-party-kind of shared…

Sort of 🙂

They’ve become appetizers for a breakfast party.

Just follow the same recipe (posted below), but make the pancakes much smaller– about the size of a silver dollar. Stack on top of one another and spear with a fancy toothpick and whatever fresh fruit you have on hand.

You know with me, that fresh fruit is always going to be blueberries.

Try bringing these to brunch for an easy, fun twist on breakfast.

Ingredients (10-12 small or two large pancakes, 1 serving)

Dry

  • 1 T coconut flour
  • 3 T whole wheat flour
  • 1 T oats
  • 1 tcornmeal
  • 1/2 t gluten-free baking powder
  • 1/2 t ground cinnamon
  • 1/8 t ground nutmeg
  • pinch sea salt

Wet

  • 1 egg
  • 1/4 cup water
  •  1 t powdered stevia
  • 2 Tunsweetened apple sauce
  • 1/4 t pure vanilla extract
  • 1/2 banana, mashed
  • Drizzle with Maple Cream

Directions

-Warm a flat skillet on medium-low.

-In one bowl, combine all dry ingredients. In another small bowl, combine the wet ingredients. Make sure banana is well mashed, unless of course you like to sink your teeth into a banana chunk every once in a while. If so, leave a few lumps. For thicker pancakes, omit 1 T water.

-Combine the two bowls of ingredients together. Blend well, but be careful not to overmix. For easy pouring (or pancake formation, really), you can transfer the batter to a small measuring cup with a pouring spout.

-Spritz the warmed pan with cooking oil. Pour pancakes into 4- or 6-inch rounds. Let the pancakes cook all the way through on one side before flipping. You’ll know they’re ready once you start to see bubbles forming on top, and when you can slide your spatula underneath without the cake falling apart. They should be golden brown in color. Each side takes about 3-5 minutes at a stable heat, but watch yours carefully.

-As each pancake finishes, remove the pancake and place on plate. I like to keep mine warm, so I’ll place another plate on top of the bottom plate. Don’t do this when they’re stacked, though, otherwise they’ll get smashed and you won’t have a fluffy stack to cut into later.

Maple Syrup Oat Muffin

Not quite like oatmeal.

Not quite like a traditional muffin.

Not quite like a flapjack.

This delicious baked treat is deliciously odd. It takes from the three beloved breakfast staples, ones that can easily be prepared in a bland way, and pulls them together with a rich, flavorful syrup taste.

Yum.

Ingredients

2 T quick oats (save 1 t for topping)

2 T spelt or whole-wheat flour

dash of baking powder and cinnamon

1 t vegan butter

2 t pure maple syrup

1 flax egg

1 T nondairy milk

optional: chopped pecans or sliced almonds

Directions

-Preheat oven to 400 degrees. Lightly grease a muffin tin slot or a ramekin. Set aside.

-Combine all dry ingredients; then wet.

-Softly mold to prepared baking dish. Press in extra oats and nuts.

-Bake for 10-12 minutes or until a toothpick can be inserted and comes out clean. Alternatively, you can microwave for about a minute and a half.

Top with extra maple syrup or honey if you like. Serve fresh out of the oven.

Gingerbread Pancakes for One

 

This time of year is all about cookies. They’re lurking around every office corner and a staple at every potluck. And yet, isn’t it funny how a month or more of cookie overindulgence isn’t enough to sicken us? Or at least, it never seems to sicken my sweet tooth.

But the same old holiday cookie recipes, as timeworn and special as they may be, can crumble away without leaving a mark on your palate at all. They lose their specialness pretty quickly, and soon we find ourselves picking them up and eating them without stopping to think about how good they taste (and how the healthified ones taste even better, like my gingerbread cookie recipe).

That’s why I’m raving about this cookie alternative. It’s a gingerbread pancake recipe from Healthful Pursuit. Scaled down a bit to serve just one, it’s the perfect way to taste a classic holiday cookie, but for breakfast!

Who ever said indulging a little was a bad thing was so wrong in my book.

Makes 3-4 medium pancakes.

Ingredients

1/3 cup spelt or whole wheat flour

1 T stevia

dash of baking powder, cinnamon, ginger, and ground cloves

3 T nondairy milk

2 T + 1 t water

1/2 flax egg (1 t flax + 3 t water, mixed)

1/2 T blackstrap molasses

splash of vanilla

Directions

-Heat a skillet to medium-low. Let warm. You’ll know the skillet is ready once you can pop a few drops of water on top and see them sizzle.

-In a small bowl or measuring cup with a spout (for easy pouring), combine the dry ingredients; then mix in remaining wet ingredients. The consistency should be fairly runny for traditional pancakes, but if you’d like to thick ones, omit some of the water.

-Pour into size of your choice. You can always make mini pancake appetizers, like I did in September.

-You’ll know the pancakes are ready to flip when the edges begin to firm and bubbles start popping up on the uncooked side. Flip carefully.

-Serve warm.

And if you’d like a healthy alternative to Aunt Jemima’s syrup, try my maple cream recipe.

Merry noshing!

 

Banana Pancakes

“Wakin’ up too early,

Maybe we could sleep in

Makin’ banana pancakes.

Pretend like its the weekend now…

We could pretend that all the time.”

I do. And I did last Tuesday night after a long day of work.

I threw on my comfiest lounge-wear and whipped up this batch of warm and delicious banana pancakes from my favorite nutritionist blogger, Healthful Pursuit. And as it just so happened, she had already provided single-serving measurements, plus a delicious maple cream drizzle to accompany a type of pancake I’ve always wanted to try!

And yes, they completely lived up to my expectations. I switched up Healthful Pursuit’s recipe a bit, though, adding in different flours+oats+cornmeal.

Cornmeal? Yes, Alton Brown, whom I adore because he explains the science behind cooking, swears that the best pancakes always feature a little cornmeal. I believe it, although I can’t tell you exactly why that is. He may have mentioned, but I may have forgotten.

That doesn’t matter though! Try this recipe out for yourself, either on a lazy weekend morning or for a yummy comfort meal after a hard day’s work.

Ingredients (5 small or two large pancakes, 1 serving)

Dry

  • 1 T coconut flour
  • 3 T whole wheat flour
  • 1 T oats
  • 1 tcornmeal
  • 1/2 t gluten-free baking powder
  • 1/2 t ground cinnamon
  • 1/8 t ground nutmeg
  • pinch sea salt

Wet

  • 1 egg
  • 1/4 cup water
  •  1 t powdered stevia
  • 2 Tunsweetened apple sauce
  • 1/4 t pure vanilla extract
  • 1/2 banana, mashed
  • Drizzle with Maple Cream

Directions

-Warm a flat skillet on medium-low.

-In one bowl, combine all dry ingredients. In another small bowl, combine the wet ingredients. Make sure banana is well mashed, unless of course you like to sink your teeth into a banana chunk every once in a while. If so, leave a few lumps. For thicker pancakes, omit 1 T water.

-Combine the two bowls of ingredients together. Blend well, but be careful not to overmix. For easy pouring (or pancake formation, really), you can transfer the batter to a small measuring cup with a pouring spout.

-Spritz the warmed pan with cooking oil. Pour pancakes into 4- or 6-inch rounds. Let the pancakes cook all the way through on one side before flipping. You’ll know they’re ready once you start to see bubbles forming on top, and when you can slide your spatula underneath without the cake falling apart. They should be golden brown in color. Each side takes about 3-5 minutes at a stable heat, but watch yours carefully.

-As each pancake finishes, remove the pancake and place on plate. I like to keep mine warm, so I’ll place another plate on top of the bottom plate. Don’t do this when they’re stacked, though, otherwise they’ll get smashed and you won’t have a fluffy stack to cut into later.

-Serve warm with your favorite syrup, maple cream drizzle (below), fresh fruit, or whatever toppings you like.

Maple Cream Drizzle

Ingredients (2 T, 1 serving)

  • 1 T full-fat coconut milk or almond milk
  • 1 T maple syrup
  • 1/8 t ground cinnamon

Directions

-Simply whip all ingredients together until well-blended. Microwave for 15 seconds if you like a warmer drizzle (this also helps the cinnamon blend better with the other ingredients, making it less chunky).