pancakes | My Foodie Call

Tag: pancakes
- Banana Almond Pancakes
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 24th
  Need a pancake recipe for this weekend?
  
  Banana Almond Pancakes
  
  Do you like banana pancakes? Almonds?
  
  Try this pancake recipe that combines the two.
  
  Ingredients
  - 2 cups almond meal (Find this at Trader Joe’s for dirt cheap, Whole Foods for super expensive, or make your own by grinding almonds down in your food processor until it is powdery like flour.)
  - 1 cup white whole wheat flour
  - 1 tsp cinnamon
  - 1 tsp baking powder
  - 1/2 tsp salt
  - 2 ripe bananas (A great way to sweeten recipes. Keep those brown bananas!)
  - 4 eggs
  - 2-3 Tbsp honey
  - 1/2 cup almond milk
  - coconut oil for cooking
  Instructions
  1. In a large bowl, combine the almond meal, flour, baking powder, cinnamon and salt
  2. In a separate bowl, mash the banana, then whisk in the eggs, honey, and milk.
  3. Combine wet and dry ingredients, but do not over do it. Just until combined, okay?
  4. Heat your pan to medium-low heat, and melt your coconut oil on it.
  5. Spoon your batter into 2-3 inch circles, and cook until the edges lift.
  6. Flip, and cook.
  7. Serve with syrup, peanut butter or yogurt.
  We did all-fruit jelly for a change of pace….no corn syrupy jelly, okay?
  
  Banana Almond Meal Pancakes
  Posted in Breakfast, Pancake Day | Tagged almond flour, bananas, pancakes
- Whole Wheat Blueberry Corn Meal Pancakes
  
  Posted at 8:03 pm by myfoodiecall
  
  Apr 18th
  
  Warm blueberry pancakes with chilled cantaloupe on the side? Yes, please.
  
  So this family is never on the same page for breakfast choice. EVER. I really try to vary our breakfasts the best that I can. Some days I’ll whip up some oatmeal, other mornings I’ll bust out the egg/toast combo. Super crazed mornings will be cereal (although when are they all not crazed??) But no, never do I get all three kids to ALL like the same meal and on the same day. Sigh.
  
  With that being said, I have never been the “short order cook” type mom. My philosophy in the morning: “if you do not like it, you know where the fruit bowl is…”.
  
  For this morning, I did pancakes. I usually do not have time for pancakes during the week, but fortunately it is school vacation week and I actually have a little bit more time. Only a little. But this is great because this means: less hurrying, less yelling, and less force feeding because we have 2 minutes to be out the door.
  
  This recipe calls for two whole grains. Fiber, baby!
  
  Whole Wheat Blueberry Corn Meal Pancakes
  
  1 cup milk of choice (I used almond milk)
  
  1/2 cup water
  
  1 cup whole wheat flour
  
  1/2 cup stone ground cornmeal
  
  1 teaspoon baking powder
  
  1/2 teaspoon baking soda
  
  1/4 teaspoon fine sea salt
  
  1 teaspoon cinnamon
  
  1-2 tablespoons honey
  
  1 cup frozen blueberries
  
  Directions:
  
  Pour milk and water into a bowl and mix. Whisk in flour, cornmeal, baking powder, baking soda, salt, cinnamon, and honey. Whisk thoroughly but be careful to not over mix. Fold in the blueberries.Let batter sit for 5 min to thicken. Pour pancakes onto preheated non stick pan or griddle. Make sure pancakes are cooked evenly before flipping. Serve immediately with pure maple syrup.
  
  Enough for 3 hungry kids.
  
  Important note on breakfast struggles: On the days when I want super rock star status, I will throw in the towel, announce defeat and make super easy and fab Trader Joe’s cinnamon rolls. The kids love me a ~~little~~ lot more, and I love the halo effect it casts over my head.
  
  Posted in Pancake Day | Tagged breakfast, corn meal, pancakes, whole wheat
- A little color: Pink Pancakes
  
  Posted at 8:22 pm by myfoodiecall
  
  Feb 26th
  Another pancake day favorite.
  
  Pink Pancakes.
  
  This is one that I originally found in the Jessica Seinfeld cookbook, Deceptively Delicious. I made some changes of course, I can never just leave a recipe alone. I am posting my version of the Pink Pancake. This recipe is a favorite of my 11-year-old.
  
  Here is my version of the Pink Pancake:
  - 1 1/2 cup water
  - 1 cup vanilla greek yogurt
  - 1/2 cup beet puree (I just buy a couple of cans of beets, puree in the food processor, and freeze pre-portioned bags so that they are ready to go when the “pink pancake” request is made)
  - 2 teaspoons vanilla extract
  - 1 teaspoon cinnamon
  - 2 cups pancake mix (I use a boxed, whole wheat mix from the grocery store)
  - 1/2 cup applesauce
  - non-stick cooking spray
  - 2 tablespoons canola oil (or coconut oil if you are ready to step up your “health game”)
  - powdered sugar (optional)
  1. In a blender or food processor, combine water, yogurt, beet puree, vanilla, and cinnamon.
  2. Pour blended mixture into a medium size bowl. Add pancake mix and applesauce. Stir to combine, but do not over mix. It will be a bit lumpy.
  3. Spray your pan, set temp between medium low-medium. Use your oil to coat your pan. Pour out your batter and cook until a few bubbles form. Flip.
  4. Dusting with powdered sugar always scores bonus brownie points with the family.
  The end result is fantastic. Enjoy.
  Posted in Pancake Day | Tagged pancakes
- Fluffy Whole Wheat Pumpkin Pancakes
  
  Posted at 8:58 pm by myfoodiecall
  
  Feb 22nd
  Who doesn’t love a good pancake? It’s kind of like pizza. You’d be hard pressed to find someone who does not like pizza. Then you ask, “For real? You don’t like pizza??”
  
  Pizza, pancakes, it’s all good. Both are staple foods that just kind of bring people together. Although with that being said, healthy pancakes need to be handled with care. Not all are created equal. This one is a winner. Promise. I have been serving this one up for years now.
  
  Pumpkin Pancakes
  
  These are healthy….swear.
  
  Why this recipe rocks:
  - This recipes calls for: whole wheat pastry flour which has an amazing way of “fluffing up” your baked goods or anything that needs, well, fluffing. Find this in your baked goods aisle or at any health food store.
  What you are looking for….
  
  image from Hodgson Mill
  
  or this…
  
  image from Bob’s Red Mill
  - This recipe calls for: milled flaxseed. Flax is an excellent source of fiber and Omega 3’s (tired of hearing about Omega 3’s yet?? well they are essential for your health. eat up.)
  After opening, store the rest in a sealed container in the fridge. In the front. So that you do not forget it. Use in your oatmeal, on yogurt, in baked goods. Super versatile.
  
  image from Hodgson Mill
  - This recipe calls for: pumpkin. Pumpkin is low-cal and has an insane amount of Vitamin A and fiber. Sold. These pancakes are made with a whole cup of pumpkin. Others are only a 1/4-1/2 cup. Weak. Just be sure you buy straight up pumpkin (not the filling)
  Alright, the recipe:
  
  Whole Wheat Pumpkin Pancakes
  
  2 ½ c whole wheat pastry flour
  
  1T flaxseed meal
  
  2T baking powder
  
  1t salt
  
  2t cinnamon
  
  ½ t ginger
  
  2 eggs
  
  2 cups milk of choice (I used almond milk)
  
  ¼ c canola oil if you are just starting your “health journey”. If you want to “up” your health game, use coconut oil
  
  1 c pumpkin puree
  
  3T agave nectar (or 4T honey)
  
  In a large bowl combine flour, flaxseed meal, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, milk, canola oil, pumpkin puree, and agave. Mix well. Add wet ingredients to dry ingredients and fold in to combine.
  
  Cook pancakes on a hot griddle.
  
  The pastry flour makes these puff out nicely and form a spongy cake-like texture
  
  Warm pumpkin pancakes on a cold weekend morning.
  
  Kind of excited to ~~make~~ eat these again.
  Posted in Pancake Day | Tagged pancakes, pumpkin
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