pancakes Archives - Page 2 of 2

Carrot Cake Pancakes

March 27, 2012 ·

Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!

Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast

After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes. He wanted them for breakfast, lunch, and dinner. And I can’t blame him really. These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots. There is a touch of brown sugar to give a little sweetness. While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle. Either way is excellent. Pineapple, or whatever your favorite topping, would also be tasty. Enjoy this little taste of spring!

Carrot Cake Pancakes

Yields: 4 servings

Ingredients

1½ cups whole wheat pastry flour (or all-purpose flour)
3 tablespoons brown sugar, packed
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 teaspoon vanilla extract
2 cups carrots, finely shredded (about 3 to 4 carrots)
¼ cup chopped walnuts or raisins (optional)
Cooking spray
2 ounces neufachtel cream cheese, room temperature
¼ cup powdered sugar
½ teaspoon vanilla extract
1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)

Instructions

In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Filed Under: breakfast, Favorites, healthy, kid-friendly, Recipes Tagged With: baby/toddler, brunch, buttermilk, carrots, easter, easy, holiday, pancakes, vegetable, whole wheat

Peanut Butter Pancakes

March 15, 2012 ·

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable. I searched online for some inspiration, but did not quite find what I was looking for. Most recipes I found did not use natural peanut butter (some even discouraged it). Natural peanut butter is a must for me, so I decided just to wing it. The rest of the recipe just fell into place, and the result was just what I had in mind. These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar. Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition. They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

Peanut Butter Pancakes

Yields: 4-6 servings

Ingredients

1½ cups whole wheat pastry flour (or all-purpose flour)
2-3 tablespoons brown sugar, packed
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1¼ cups low fat buttermilk
½ cup chunky natural peanut butter (see note)
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
maple or chocolate syrup (optional, for serving)
chopped peanuts (optional, for serving)

Instructions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.

Notes

To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, brown sugar, brunch, buttermilk, easy, pancakes, peanut, peanut butter, whole wheat

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

February 28, 2012 ·

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes. I thought they deserved a suitable accompaniment. As luck would have it, Trader Joe’s had in stock their mega containers of blackberries. Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar. Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness. They are higher in protein, made with whole wheat flour, and delicious on their own. When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

Yields: 4 servings

Ingredients

Sauce:
16 ounces blackberries (fresh or frozen)
¼ cup water
2 tablespoons granulated sugar (adjust to taste)
1 tablespoon lemon juice
Pancakes:
15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅔ cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
confectioners' sugar, for serving (optional)

Instructions

Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
Fold in flour until just combined; add poppy seeds, gently mixing until combined.
Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

Filed Under: breakfast, healthy, Recipes Tagged With: blackberries, easy, lemon, pancakes, poppyseed, ricotta, topping, whole wheat

healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

February 14, 2012 ·

Happy Valentine’s Day! I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes. Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think. A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber. I’d say that’s not bad!

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course). The options are endless, which is always part of the fun. Enjoy!

Whole Wheat Chocolate Pancakes

Yields: 4-6 servings

Ingredients

1 cup whole wheat pastry flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons turbinado sugar
½ teaspoon salt (omit if using salted butter)
1 egg, lightly beaten
1 cup plus 2 tablespoons low fat buttermilk
2 tablespoons brewed coffee (I used some from my morning decaf)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (I used light butter)
Cooking spray
Strawberries (optional, for topping)
Powdered sugar (optional, for topping)

Instructions

In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Filed Under: breakfast, dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: baby/toddler, brunch, chocolate, easy, low fat, pancakes, quick

Pumpkin Banana Pancakes

November 22, 2011 ·

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post. Thankfully I did not lose the eggs and was able to make them. It’s a good thing too. I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them! Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes. Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes. I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag). I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time. Well…that morning he ate 4. Then he asked for another one for snack. This left me with 1 pancake for pictures. I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer. Of course, what did Adam do the next day? He ate 4 pancakes! I feared having fewer, so I made do with the 3 that remained. I’m just so glad he likes them. I hope you do too!

Pumpkin Banana Pancakes

Ingredients

1¾ cup whole wheat pastry flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
2 eggs
1 cup pumpkin puree
2 medium ripe bananas, mashed
2 cups milk (whole, skim, 1%, whatever you like)
3 tablespoons canola oil
1 teaspoon vanilla
Cooking spray

Instructions

In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
Meanwhile, preheat griddle to medium heat and spray with cooking spray.
Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.

Notes

These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, banana, brunch, pancakes, pumpkin, snack, toddler

Apple Cinnamon Oven Pancake

November 3, 2011 ·

I can still remember the first time I made this pancake. It was many years ago, after I moved into my very first apartment. I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me. I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve. You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind.

Over the years, I have made a few tweaks to the recipe. It is very easy to make and yields an impressive looking result. The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary.

Apple Cinnamon Oven Pancake
2 tablespoons butter (I use light)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1 medium apple, thinly sliced (any variety, I used granny smith)
2 eggs
1/2 cup flour
1/2 cup low fat buttermilk

Preheat oven to 400 degrees.
Put butter in a 9-inch pie plate and put in the oven to melt.
Mix sugar and cinnamon and set aside.
Meanwhile, in a medium bowl whisk eggs. Add buttermilk, and whisk until blended.
Using a rubber spatula, gently fold in flour until blended. Batter will be lumpy, be careful not to over mix.
Sprinkle cinnamon-sugar mixture over melted butter. Top with apple slices. Pour batter over apple slices.
Bake for 30-35 minutes, or until pancake has puffed up and is golden brown. Invert on to a serving platter and cut into wedges.

Adapted from Betty Crocker

Filed Under: breakfast, healthy, Recipes Tagged With: apple, brunch, cinnamon, easy, pancakes, quick

Pumpkin Pancakes

October 26, 2011 ·

When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find. I was determined to find good and nutritious to make for him. These pumpkin pancakes were one of the first finger foods that Adam would actually eat. A year later, he still loves his pumpkin pancakes. I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain. Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter.

Pumpkin Pancakes
Yield will vary – I make about 32 pancakes

1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
2 eggs
1 cup pumpkin puree
2 cups buttermilk (or whole milk)
3 tablespoons canola oil
1 teaspoons vanilla
Cooking spray
maple syrup, apple butter (optional, for serving)

In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
In another bowl, beat eggs with pumpkin and vanilla. Add milk and oil and mix until smooth.
Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
Meanwhile, preheat griddle to medium heat and spray with cooking spray.
Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2 minutes). Flip and cook until set (about 2 minutes). Repeat.

Note: These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.

Adapted from Wholesome Toddler Food

Filed Under: healthy, Recipes Tagged With: baby/toddler, pancakes, pumpkin, whole wheat

Strawberry Vanilla Pancakes

August 8, 2011 ·

My Adam is a pancake-eating machine. Though he is pretty set on eating his favorite Cottage Cheese Pancakes every morning, I like to encourage a little variety. So when I had some extra strawberries, I decided to give strawberry pancakes a whirl. I figure Adam loves strawberries. Adam loves pancakes. It just might work. I scoured the internet, found some inspiration, and crafted this recipe with fingers crossed it would be a success.

I had Mike test the first pancake. After one bite, he asked for another. 🙂

I gave a pancake to Adam…instead of pushing away the new pancake, he ate the whole thing. Success!

Strawberry Vanilla Pancakes are packed with an abundance of juicy strawberries and simply delicious. I used whole wheat pastry flour, but you can definitely substitute all-purpose flour if that’s what you have. I diced the strawberries (in eighths), though sliced strawberries would work just fine and yield a beautiful result. Using orange zest is optional. You could substitute any other citrus zest or simply omit the zest if that’s your preference.

There is no question that Cottage Cheese Pancakes are Adam’s favorite, but these Strawberry Vanilla Pancakes may someday rival that top spot. Mike and I definitely love them, so here are tasty fruit-filled pancakes that will please everyone at the table, big and small.

Strawberry Vanilla Pancakes
Yields 32 small pancakes

1 1/4 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup buttermilk
1 egg
1 tablespoon canola oil
2 tablespoons vanilla extract
2 cups strawberries, diced or sliced
1-2 teaspoons granulated sugar
zest of 1 orange (optional)
powdered sugar or maple syrup, for serving (optional)

In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries).
In a large bowl, whisk together flour, brown sugar and baking powder. Set aside.
In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
Add wet ingredients to dry ingredients, mixing until combined. Fold in strawberries and orange zest, if using.

Heat griddle to medium heat (add oil and/or use cooking spray as needed). Pour about 1 tablespoon of batter onto griddle for each pancake.

Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).

Adapted from All Recipes

Filed Under: breakfast, healthy, Recipes Tagged With: baby/toddler, pancakes, strawberries

Blueberry Lemon Ricotta Pancakes

July 6, 2011 ·

Blueberry Lemon Ricotta Pancakes are made with whole wheat flour, studded with blueberries and a bright flavor from the lemon. These are a wonderful breakfast treat!

Recently, my favorite (well,…only) pancake turner met an early and unfortunate demise. Let’s just say the combination of a very hot pan, quesadillas sticking to said pan and a non-silicone turner resulted in a slightly melted pancake turner (and a slightly not pleased Alida). Now I am armed and dangerous with a fancy silicone pancake turner, ready to take on the world…of pancakes!

What better way to christen this handy new tool than by making ricotta pancakes. Ricotta pancakes are delicate to flip, so they’re sure to put this new device to the test.

Not just any ricotta pancake recipe would do, however. It was time to liven up my go-to ricotta pancake recipe from Everyday Food. First I swapped lemon zest for the orange zest, and whole wheat pastry flour for the all-purpose flour. I then decided to add vanilla and blueberries to the recipe.

The result was fabulous! We thought they were perfect without any topping, though you could add a little confectioners’ sugar or maple syrup, if desired. While these pancakes are easy to make, the batter is quite thick, thus requiring a few extra minutes to cook and extra care when flipping. In the end, it is all worth it – trust me!

Whole Wheat Blueberry Lemon-Ricotta Pancakes

Author: Alida Fischbach

Yields: 4 servings

Ingredients

15 ounces low fat ricotta cheese
⅓ cup granulated sugar
2 large eggs
zest of 1 lemon
1 teaspoon vanilla extract
⅔ cup whole wheat pastry flour (or all-purpose flour)
1 cup blueberries
cooking spray
confectioners' sugar or maple syrup, for serving (optional)

Instructions

In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest and vanilla extract.
Fold in flour until just combined; add blueberries, gently mixing until combined.
Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
Serve hot, with confectioners' sugar or maple syrup, if desired.

Adapted from Everyday Food

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: blueberries, blueberry, brunch, lemon, pancakes, ricotta

Cottage Cheese Pancakes

June 20, 2011 ·

With a toddler, pancakes are a huge hit in this house. They’re easy to make ahead and a good finger food for my boy, Adam. Instead of a basic buttermilk pancake recipe, I wanted to find a nutritious protein-packed pancake recipe. Cottage Cheese Pancakes sounded perfect!

Not only are these Cottage Cheese Pancakes delicious, they smell amazing when cooking on the griddle. It reminded me of a doughnut or a funnel cake. But fortunately, these pancakes are a lot healthier than those greasy treats! They freeze really well too, which makes it easy to have healthy, delicious pancakes on hand at all times!

Adam absolutely LOVES these Cottage Cheese Pancakes, and they have become a household staple.

Cottage Cheese Pancakes
Yields 20 pancakes

Ingredients
1/2 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking powder
3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
1 tablespoon honey
Cooking spray (or oil) for the pan

Directions:

In a small bowl, whisk together flour and baking powder. Set aside.
In a large bowl, whisk eggs, cottage cheese, vanilla and honey until blended. Add flour mixture and stir until just combined.
Preheat nonstick skillet over medium heat (about 325 degrees) and spray with cooking spray.
Pour batter by the heaping tablespoonful and cook until bubbles start to form and batter looks set at the edges (about 3 minutes). Flip and cook until set (about 2-3 minutes).

Tip: These pancakes freeze really well. I let them cool to room temperature. Then place a waxed paper square between each pancake, wrapped in plastic wrap (or a plastic bag) and then a freezer bag. I typically bag then in groups of 6-8 so it’s easy to pull out a few portions at a time.

Adapted from Weelicious