Whole-Grain Pancake Mix

I'm always so jealous of people that can wake up and make a pancake breakfast for their family out of a box of mix.  It seems so quick, so easy and I've never been one to do that.  I do everything from scratch so of course I spend a great deal of time in the kitchen having to prepare things.  I love the idea of making a huge bag of pancake mix and then just adding in your oil, eggs and milk when it is time to whip them up for breakfast.  It saves so much time on my part and is still just as delicious.  I found this recipe at King Arthur Flour.  I didn't add the oil into the mix like the original recipe called for but opted to add that at the same time as the eggs and milk later on and I opted to make them 100% whole grain and not use the all-purpose flour but add extra whole wheat flour and oats instead and it worked just fine that way.  I liked to write on my bag what I need to add so there is no confusion.  1 cup of the pancake mix + 2 tbsp. oil (such as canola) + 1 egg + 1 c. milk.  This bag makes about 7-8 1 cup servings. 

Pancake Mix 

4 1/2 c. whole wheat pastry flour
4 c. old fashioned rolled oats

3 tbsp. sugar
3 tbsp. baking powder
1 tbsp. baking soda
1 tsp. salt

Pancakes:

1 c. homemade pancake mix
1 c. almond milk
1 large egg
2 tbsp. vegetable oil

1 batch of the pancake mix made as stated above can make about 8 small pancakes.  The nutritional information for them is below.

NUTRITIONAL INFORMATION - 97.4 Calories * 5.0g Total Fat * .5 Saturated Fat * 1.3 g. Polyunsaturated Fat *  2.4 g. Monounsaturated Fat * 23.1 mg. Cholesterol * 27.5 mg. Sodium * 31.3 mg. Potassium * 11.4 g. Total Carbohydrate * 1.5 g. Dietary Fiber * 2.6 g. Sugar * 2.5 g. Protein

Dutch Baby Pancake

My family likes when I make this because they think it looks fancy and is special but truth is this recipe is so easy! You basically throw everything into a blender, pour it into a hot pan, bake, and poof, your awesome mom!  I got this recipe from Melissa D'Arabian at Food Network. 

Dutch Baby Pancake

3 tablespoons butter (regular or non-dairy)
3 eggs
3/4 cup all purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave (I use almond milk)
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)


Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.


Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Walnut Whole Wheat Pancakes w/ Blueberry Syrup

Just like everyone else that ate one too many desserts in the previous year, I'm starting the new year out right with some healthy new recipes and meals for my family.  My daughter wants nothing but pancakes, french toast and waffles for breakfast every single day.  Most mornings we have 1 hour for me to get everyone up, dressed, fed, showered and out the door before her bus picks her up.  That doesn't leave an abundance of time for me to cook breakfast.  So I decided to try to make my normal pancakes a bit healthier.  That was a success, she said they were the best pancakes she had ever had.  My next step was trying to get her to use blueberry syrup in place of our normal 100% Pure Maple Syrup.  That was not a success.  Everyone else loved the syrup but as you can see from the picture below she wasn't going to budge.  New pancakes, fine.  New syrup, no thank you.  My son on the other hand loved the pancakes and the blueberry syrup.  I also made these pancakes dairy free as I'm trying to get away from using dairy in my house.  I actually liked these pancakes so much I ate a few more than I should have!  My daughter hates nuts so the trick to get that extra added protein and the benefits of nuts was to grind them and use them as part of the dry ingredients.  Gave the pancakes awesome texture.   These also freeze really well so on school days you can just pop them in the microwave for about 30 seconds each side and you are all set.   

Walnut Whole Wheat Pancakes

1 1/2 c. whole wheat pastry flour 

1/4 c. ground walnuts (or other nut of your choice)

3 tbsp. sugar (honey or agave nectar can be substituted) 
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs, separated & room temp.
2 tbsp. canola oil
1 1/3 cups almond milk (original or vanilla)
1/2 tsp. vanilla extract 
1 1/2 tbsp. lemon juice
Pinch cream of tartar 

*Blueberry Syrup, recipe below

Add about a cup of walnuts to your food processor and pulse until finely ground.  Then add flour, ground nuts, sugar, baking powder, baking soda and salt to a large mixing bowl. Add egg yolks, oil, almond milk, lemon juice and vanilla into a separate bowl and whisk to combine.  Allow to sit for about 5 minutes giving the chance for the lemon juice to work its magic (lemon juice and almond milk together take the place of buttermilk). Place the room temperature egg yolks into your mixer fitted with a whisk and add the pinch of cream of tartar.  Beat on a medium to medium high until nice relatively stiff peaks form.  Add wet almond milk mixture into the flour mixture and whisk until just barely combined.  You don't want to whisk until all the lumps are out.  Once the egg whites are at relatively stiff peaks fold them into the pancake batter until just combined making sure to be easy enough to not deflate the egg whites.  Allow the batter to sit for a minimum of 20 minutes before pouring onto a hot skillet or griddle.  I like to use a 1/4 c. measuring cup to scoop out my pancakes and pour onto a griddle to make sure they are all relatively the same size.  Spray with a bit of non-stick cooking spray first.  Once you see bubbles on the top of the batter they are ready to flip.  

Blueberry Syrup

1/2 bag of frozen blueberries

zest and juice from 1 lemon

2 tbsp. maple syrup

Bring frozen blueberries, maple syrup and lemon juice and zest to a simmer on medium heat in a saucepan.  Allow to cook until thick and slightly reduced, about 8-10 minutes.  If the sauce is too thick, add a splash of water.  If it is too thin you can cook longer to reduce or always cheat just a bit by adding a teaspoon or two of cornstarch with a bit of extra lemon juice.  

* A trick to get quick room temperature eggs.  Take your eggs out of the fridge and place in a large cup or bowl and fill with hot water from the tap.  Allow to sit in the water for 5-10 minutes.  Then dry off the eggs and use. 

Lemon Blueberry Pancakes

My favorite flavor in a pancake is lemon.  It makes it just such a refreshing awesome pancake.  Since moving to Japan my husband's biggest complaint is that we can't just go out to breakfast somewhere and get blueberry pancakes like we could in the states.  So, to treat him I picked up some fresh blueberries and made him some at home.





Lemon Blueberry Buttermilk Pancakes

1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 large eggs, separated 

2 tablespoons vegetable oil 

1 1/3 cups buttermilk 

½ tbsp. lemon zest 

1/8 teaspoon vanilla extract 

Pinch cream of tartar
2 cups fresh blueberries 


Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract. 

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. 

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the blueberries. 

Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven.

Patriotic Pancakes

I made these pancakes for our Fourth of July breakfast.  It is basically a regular pancake recipe except with red, white and blue sprinkles added to it.  I have yet to find buttermilk in Japan though so instead of buttermilk I substituted almond milk.  These pancakes were fluffly and delicious!

Patriotic Pancakes

1 1/2 c. unbleached all-purpose flour
3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs

2 tbsp. vegetable oil
1 1/4 c. almond milk

½ tbsp. lemon zest

1 tbsp. lemon juice
1/2 tsp. vanilla extract
Butter

For the pancakes:

Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the eggs, oil, milk, lemon juice, lemon zest and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. Fold in the red, white & blue sprinkles.  Let set for 15-20 minutes. Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop/pour 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown. Flip over and cook until the bottom is lightly golden brown.

Cake Batter Pancakes

Last week on Whisking Wednesdays Sweet Luvin in the Kitchen linked up a cake batter pancake recipe.  The second I saw it I was drooling!  So I went out today to pick up the boxed cake mix to make this since I don't normally have that kind of thing on hand.  I don't think I've actually bought or used a box cake mix in years.  This was so totally worth it and made me so happy I went out and bought that cake mix.  I bought funfetti cake mix since it already has sprinkles in it and then just bought some extra sprinkles to sprinkle over the top.  It was amazing!  I definitely will be making this again and again!  I made just a few minor modifications to the recipe went I threw it together today.  I seem to just start throwing things into a bowl and write it down later what I did.  I'm not overly big on measuring at times!  So this recipe is definitely worth trying, it won't disappoint.  

Cake Batter Pancakes

1 c. all-purpose flour
1/2 c. yellow cake mix
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tbsp. vegetable oil
1 1/2 c. buttermilk
1 tsp. vanilla extract

Combine flour, cake mix, sugar, baking powder, baking soda and salt in a bowl and whisk to combine. Add eggs, oil, buttermilk and vanilla and whisk until just barely combined, allowing lumps to remain, don't overmix.  You want the batter to be just like regular pancake batter, add more milk if it is too thick.  Allow the batter to rest 10 minutes.  Pour onto hot griddle by 1/4 c. measuring cup.  You can add sprinkle to your batter if you wish.  Cook each pancake until you see bubbles starting to form on top and then flip and cook on the other side for a few minutes.  Top with syrup and more sprinkles.

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The Sweet Detail

Peanut Butter & Jelly Pancakes

I love doing pancakes on the weekends and am always trying new things with them so we don't have the same buttermilk pancake every weekend, though there certainly isn't anything wrong with a regular buttermilk pancake!  These are a peanut butter pancake with a blueberry syrup.  Instead of actually making the syrup you could always throw some of your favorite jelly into a saucepan with maple syrup and use that instead and it would still be awesome.   


Peanut Butter & Jelly Pancakes

1 1/2 c.  all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
2 egg
1 2/3 c. buttermilk
3/4 c. melted creamy peanut butter
4 tbsp. oil
4 tbsp. butter

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes.  Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.

Blueberry Syrup:

2 pints fresh blueberries
1 c. sugar
1 c.  water
1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blueberries as they cook.   Serve warm

Almond Flour Pancakes

I've never used almond flour before but bought some yesterday.  I'm trying to change the diet of everyone in our house to a bit more healthy and trying to eliminate some sugars and grains like regular flour and replace them with fruits and veggies.  So I'm trying some new recipes these days like this one here.  I love trying new things and when I saw this recipe I thought hmm, worth a shot.  It was unbelievably difficult to flip these pancakes without them falling apart everywhere but they were extremely tasty.  I think I need one of those super thin spatulas.  Of course, they aren't exactly like a regular pancake with taste and fluffiness as they are made neither with white flour and they don't have leavening agents in them.  I feel like this recipe, with a bit of tweaking can become a new Saturday morning breakfast in our house.  I chopped a bunch of strawberries up on top and the combination of the nutty almond flour and strawberries was absolutely delicious.

Almond Flour Pancakes

1 c. almond flour (also called almond meal)
2 eggs
1 tbsp. honey
1 tsp. vanilla extract
1 tsp. ground cinnamon
a pinch of salt
coconut oil (for greasing the pan)

Combine the eggs, honey, and vanilla and whisk together.  Add in the almond flour, cinnamon and salt and whisk until just combined.  Heat a pan over medium heat and add a splash of the coconut oil so it doesn't stick.  Add about 1/8 cup of the batter quickly turning the pan a bit to make sure it spreads out.  Cook until golden brown and flip and cook another minute or two. Serve with berries and a bit of pure maple syrup.

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Swedish Pancakes

 This morning not only did I get to sleep in but I woke up and my husband was making swedish pancakes for breakfast for everyone.  Not just swedish pancakes but with a strawberry filing too.  It was absolutely delicious.  Granted anytime someone other than me cooks I am always grateful and happy to have someone feed me for a change but when it is actually really good too, well that's just an added bonus!  My husband is a grill man.  There is nothing he can't grill.  Him and the kitchen, well aren't always friends. Sometimes it is scary what he tries to give to us and call "dinner", other times like today it turns out awesome and makes me think I should convince him to get in the kitchen a little more often.  This batter is quite watery, it is suppose to be.  Once you pour it on the griddle and it spreads out you need to wait until it cooks for just a few seconds then use a spatula a spread it out further, so thin it out as much as you can without tearing it.  It is suppose to be almost translucent 

Lee's Swedish Pancakes

1 c. all-purpose flour

1 3/4 c. whole milk

3 tbsp. melted butter

1/2 tsp. vanilla extract

3 eggs

3 tbsp. sugar

Strawberry Syrup

1 c.  frozen strawberries

1/4 c. sugar

Combine all pancake ingredients and whisk together to combine.  Pour onto hot griddle and spread out until almost translucent into a large rectangular shape.  Depending on how big your pancake is, it may be necessary to cut it in half to flip it.  Flip once the first side is light golden brown. Combine the strawberries and sugar in in a small saucepan over medium-low heat.  Once the strawberries start to cook, mash them up with a fork.  The sauce will thicken as it cooks down (if you are using fresh strawberries, you may need to add a splash of water to get the proper consistency).  Once the pancakes are done, fill with strawberry syrup and roll up.  Top with more strawberry syrup, maple syrup, and powdered sugar.

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Whole Wheat Pumpkin Pancakes (Non-Dairy)

I posted a few weeks ago my regular buttermilk pancake recipe which is awesome.  These are an alternative.  My regular ones take a bit more time and effort.  These are my quick go-to for my daughter's breakfast.  This is actually a whole wheat pancake, non-dairy, no sugar and with added pumpkin and banana.  So if you aren't looking for something healthier, check out my regular pancake post.  If you are looking for a healthy quick pancake recipe, this is the one for you.  I use Almond Milk (plain) instead of regular buttermilk to eliminate the dairy.  I also use whole wheat flour for the extra fiber, pumpkin puree for the extra fiber and because it is high in Vitamin A.  I also ran out of Agave Nectar the other day so I used honey in this today though usually I use Agave.  The bananas are mashed and added for extra sweetness instead of using extra sweetener but you can totally leave it out if you want.  Though I don't have a problem with sugar I like to use more natural sources in things when I can.  I care very much about the things my daughter eats and like to start the day with something nutritious that isn't sugar loaded.  Now the picture does have maple syrup, that is my plate, haha!  My daughter eats hers with a thin layer of peanut butter instead of syrup to give her extra protein.  These taste great and you'd never even know they were healthy!   These freeze great.  I always make an extra batch and freeze them all.  Take one out, pop it in the microwave for 25 seconds, flip it and another 25 seconds and it makes a super easy healthy weekday breakfast for the kids or for you. My regular pancakes have the eggs separated and the whites whipped and folded into the batter,  this recipe is a quicker version of pancakes.  Which means you can do that if you have the time which will give you a much fluffier lighter pancake but these are really good without it too.  

Whole Wheat Pumpkin Pancakes

1 1/2 cups whole wheat pastry flour
3 tbsp. agave nectar or honey
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
2 tbsp. canola vegetable oil
1 1/2 c. plain Almond Milk
1/2 tsp. vanilla extract
8 oz. pumpkin puree (about 1/2 of the can)

1 tbsp. ground cinnamon

2 tsp. pumpkin pie spice

**optional - 2 medium bananas, mashed (very ripe)

Combine flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a bowl.  In a separate bowl combine the honey, eggs, oil, almond milk, vanilla, and pumpkin and combine well.  In yet another bowl, mash the bananas and add it into the pumpkin mixture.  Combine the wet and dry and whisk until just barely combined, do not over mix or your pancakes won't be fluffy but more dense.  Pour into desired size on a hot buttered or oiled skillet or griddle and cook until you see bubbles on one side, then flip and repeat until both sides are golden.  Enjoy! 

Buttermilk Pancakes

Today is pancake day.  I love making breakfast on the weekends and, in my house, one of everyone's favorite meals is pancakes.  There are so many different things you can do with pancakes.  I've played with so many different pancake recipes and they just never had the "umph" that I was looking for.  I finally combined some of the favorite aspects of some of the different recipes I've tried and came up with this one.  It had some of the best things from other recipes with a few tweaks.  The picture is a Banana Nut Pancake but you can do them just plain if you prefer or add in your own favorites.  My absolute favorite is adding in a squeeze of lemon juice and about a tablespoon of lemon zest to it.  It makes the pancake just so refreshing.  With this recipe I whip the egg whites separately and fold them into the pancake batter then allow the batter to rest a minimum of 20 minutes before making the pancakes.  This is what makes them so light and fluffy.  If you don't have the time you can just add the eggs in with the wet ingredients and make your pancakes.  They won't be as light and fluffy but you will still get a nice tasty pancake.  Occasionally my family is too hungry and too impatient for me to whip the egg whites or I'm just not in the mood to put forth the effort into that extra step and the pancakes are still awesome.  


Buttermilk Pancakes


1 1/2 c. unbleached all-purpose flour 

3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs, separated & room temp.
2 tbsp. vegetable oil
1 1/2 cups buttermilk
1/2 tsp. vanilla extract
Pinch cream of tartar

Add flour, sugar, baking powder, baking soda and salt to a large mixing bowl.  Add egg yolks, oil, buttermilk and vanilla into a separate bowl and whisk to combine.  Place the room temperature egg yolks into your mixer fitted with a whisk and add the pinch of cream of tartar.  Beat on a medium to medium high until nice relatively stiff peaks form.  Add wet buttermilk mixture into the flour mixture and whisk until just barely combined.  You don't want to whisk until all the lumps are out.  Once the egg whites are at relatively stiff peaks fold them into the pancake batter until just combined making sure to be easy enough to not deflate the egg whites.  Allow the batter to sit for a minimum of 20 minutes before pouring onto a hot skillet or griddle.  I like to use a 1/4 c. measuring cup to scoop out my pancakes and pour onto a griddle to make sure they are all relatively the same size.  Throw a dab of butter down before dropping your batter.  Once you see bubbles on the top of the batter they are ready to flip.  


* A trick to get quick room temperature eggs.  Take your eggs out of the fridge and place in a large cup or bowl and fill with hot water from the tap.  Allow to sit in the water for 5-10 minutes.  Then dry off the eggs and use.