Harvest Grain and Nut Pancakes

 

 Harvest Grain and Nut Pancakes

 

I served this up for my family this morning.  We had a toppings bar so everyone could choose what they liked to top the pancakes.  We love these and you can freeze them too.  I usually grab frozen ones to serve up on school mornings when I am rushing to get everyone out the door.  I have many pancake recipes, but this is one of my favorites any time of year!

 

Ingredients:


3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Optional - sliced bananas, strawberries, blueberries, chocolate chips

Directions:

1
Lightly oil a skillet or griddle, and preheat it to medium heat.
2
Grind the oats in a blender or food processor until fine, like flour.
3
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Garnish with bananas, strawberries, chocolate chips, etc.

Pumpkin Pancakes

 

 

 

 

 

Pumpkin Pancakes

Pumpkin for breakfast is a treat way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.

Ingredients:

1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch nutmeg
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed

Directions:

1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.

Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes
1 1/2 cups whole wheat flour
1/2 cup graham cracker crumbs
1 1/2 tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 cups milk
1 egg, plus 1 egg white
2 tbsp canola oil
3 oz cream cheese
1/2 cup strawberries, sliced

Wash strawberries and slice, cutting each (medium sized) berry into about four pieces. Set aside. Crush graham crackers in food processor (or with a rolling pin and plastic bag). Measure out 1/2 cup and add to mixing bowl. Add flour, sugar, baking powder and baking soda. Mix well. Add milk, egg, egg white and canola oil. Stir just to combine. Whisk cream cheese until smooth and light (almost the consistency of frosting). Fold in cream cheese and strawberries gently. Spoon onto a hot, greased griddle or large skillet. Flip when the edges begin to dry, cooking well on both sides.

Cake Batter Pancakes

Cake Batter Pancakesmakes about 10 pancakes

1 cup all-purpose flour
1/2 cup yellow or white cake mix
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1-2 Tbsp. oil
1 cup milk (dairy, almond, rice, etc., I used almond)
1 tsp. vanilla extract

assorted sprinkles

Combine flour, cake mix, sugar, baking powder, baking soda and salt in a bowl and mix. Add egg, oil, milk and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. Add more milk, if needed. Let batter sit while griddle heats up.

Preheat griddle or skillet, whichever you are using. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze and extra sprinkles, if desired.

For the glaze:
1 cup powdered sugar
2-3 Tbsp. milk
1/2 teaspoon vanilla extract

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency.


SOURCE:Adapted from How Sweet It Is and Sweet Lovin in the Kitchen

Pumpkin Pancakes with Pumpkin Maple Syrup

This Blog

This Blog

 

Pumpkin Pancakes with Pumpkin Maple Syrup

2 cups whole wheat flour
1/4 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 T vegetable oil
2 T vinegar

In a medium bowl, mix together the buttermilk, pumpkin, egg, oil and vinegar. In a separate bow combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir dry ingredients into the pumpkin mixture just enough to combine. Let batter rest for a few minutes while griddle warms up!

Pour or scoop the batter onto the griddle, using a 1/4 cup measuring cup. Brown on both sides and serve hot with Pumpkin Maple Syrup.


Pumpkin Maple Syrup
1/2 cup canned pumpkin
1/2 cup maple syrup
cinnamon, to taste

Sweet Luvin in The Kitchen

Oatmeal Cookie Pancakes

This Blog

This Blog

 

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 eggs
1 tsp vanilla
2 ripe bananas
2 Tbsp. butter, melted

Mix dry ingredients, then whisk the wet into the dry until combined. Fold in mashed bananas and melted butter. Heat griddle over medium heat. Cook pancakes until bubbles form on the top; flip to finish.

SOURCE:Rachel Ray

Banana Pancakes with Peanut Butter and Maple Syrup

This Blog

This Blog

 

Saturday, December 4, 2010

Banana Pancakes with Peanut Butter and Maple Syrup

Banana Pancakes with Peanut Butter and Maple Syrup
2 tbsp. unsalted butter, melted
1 1/2 cups whole wheat flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 small ripe banana, mashed
1 cup milk (milk, buttermilk, almond milk, they all work)
2 large eggs
1/2 tsp. vanilla extract

In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a non-stick skillet or griddle over medium heat. Drop the batter in 1/4 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Serve pancakes topped with peanut butter, sliced bananas and maple syrup, as desired.


SOURCE:Adapted from Annie's Eats

Carrot Cake Pancakes w/ Cream Cheese Topping

Carrot Cake Pancakes w/ Cream Cheese Topping
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup ground flax seeds
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
dash ginger
2 Tbsp. brown sugar
1 cup milk
1 Tbsp. canola oil
1 egg
2 cups finely grated carrot

Clean, peel and grate carrots. Mix flour, flax, baking powder, nutmeg, ginger and brown sugar in a large bowl. In a separate bowl, combine egg, milk and oil. Add liquid mixture to the dry ingredients and mix until just incorporated. Fold in carrots. Let batter sit while griddle heats up.

Using a 1/4 measuring cup, scoop batter onto preheated griddle. Cook over medium heat, flipping when the pancake bubbles and the edges become slightly dry. Continue cooking until batter is gone. Serve warm with cinnamon cream cheese topping.

Cinnamon Cream Cheese Topping
4 oz. cream cheese, softened
2 Tbsp. powdered sugar
2-3 Tbsp. milk
1 tsp. cinnamon

Beat cream cheese until smooth, then add powdered sugar, milk and cinnamon. Beat again, until well incorporated.

SOURCE: Adapted from Baking Serendipity

Cinnamon Streusel Pancakes

Cinnamon Streusel Pancakes

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into chunks
1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt.  In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet.  Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel.  Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
4. Serve warm with maple syrup and butter.
Makes 6 very large pancakes

Chunky Monkey Pancakes

Chunky Monkey Pancakes
{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}
Recipe by Our Best Bites

1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.


For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3" pancakes (using 1/8 C batter measure)
14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Banana Pancakes with Peanut Butter and Maple Syrup

Banana Pancakes with Peanut Butter and Maple Syrup2 tbsp. unsalted butter, melted
1 1/2 cups whole wheat flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 small ripe banana, mashed
1 cup milk (milk, buttermilk, almond milk, they all work)
2 large eggs
1/2 tsp. vanilla extract

In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a non-stick skillet or griddle over medium heat. Drop the batter in 1/4 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Serve pancakes topped with peanut butter, sliced bananas and maple syrup, as desired.


SOURCE:Adapted from Annie's Eats