Category Archives: Pancakes

Dec 03 2012
26 Comments
Breakfast, Brunch, Chocolate, Holiday, Pancakes

Mocha Spice Pancakes w/ a Simple Syrup

Mocha Spice PancakesThere’s nothing quite like pilfering a recipe – especially when you shamelessly pilfer one of your own recipes.  At least I’m giving myself credit – it’s just blogging etiquette.  These pancakes were inspired by my very own Virtual Vegan Potluck contribution for Mocha Spice Cake.  Even as I stirred the batter for that cake, I was dreaming of these pancakes.  But don’t limit yourself – this batter would make awesome waffles as well.

One year ago today: Warming Winter Stew with Cilantro Chimichurri

Mocha Spice Pancakes
Makes 16

1 1/2 cups whole wheat pastry flour
1/2 cup almond meal
2 tbsp. unsweetened cocoa powder
1 tbsp. Dandy Blend (a powdered herbal coffee substitute)
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1 large very ripe banana, mashed
1/2 tsp. vanilla extract
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and then let sit for a few minutes)
2 cups almond milk
1/4 cup maple sugar
1/4 cup cacao nibs
1 tbsp. crystallized ginger, chopped
toasted pecans, optional

SyrupSimple Syrup
1/4 cup pure maple syrup
1/2 tsp. Dandy Blend (or instant espresso powder, a dash of strong coffee or a few drops of coffee flavoring)
dash cinnamon

Make the pancakes:
In a large bowl whisk together the flour, almond meal, cocoa, Dandy Blend, baking powder, baking soda, spices and salt.  In a smaller bowl, combine the banana, vanilla extract, nut milk, maple sugar and flaxseed meal.  Stir in the cacao nibs and the crystallized ginger.

Pour the wet ingredients into the dry and stir until just combined.  Let the batter sit for about 15 minutes.

Ladle big spoonfuls of the batter onto a hot griddle that has been lightly spritzed with cooking oil.  Cook until bubbles appear on the surface of the cake, carefully flip, and cook for a few minutes.  Keep cooked pancakes in a warm oven (along with your plates) while you cook the remaining batter.

Make the syrup:
In a small saucepan, combine the maple syrup, Dandy Blend and cinnamon and heat until toasty hot.

Serve pancakes with chopped pecans and the syrup.

Pancakes on Plate

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Oct 01 2012
64 Comments
Breakfast, Brunch, Pancakes, VeganMoFo, Virtual Vegan Potluck

A Month of MoFo: Banana Bread Pancakes with Cacao, Pecan & Walnut “Butter”

Banana Bread Pancakes 1

So a month of VeganMoFo begins.  I’m imaging the Internet staggering under the blow of vegan bloggers submitting their first posts today and I kind of like the thought.  I’m aiming for 20 posts this month, something I haven’t done for a long while – at least I think I haven’t done for a while – so wish me luck.  Here’s hoping inspiration hits and carries me through to October 31.  Which reminds me.  The vegan madness doesn’t end with the Vegan Month of Food.  The Virtual Vegan Potluck is scheduled for World Vegan Day, November 1.  I’ll be posting the details soon on how to enter.

Vegan MoFo Logo

It feels appropriate, somehow, to begin Vegan MoFo with a breakfast recipe.  Breakfast went from being my least favorite meal of the day – as a kid I could only just get down a bowl of Frosted Flakes – to being my absolute favorite one.  Though the first meal of the day Monday through Saturday is great, what I really look forward to is Sunday.  That’s when I roll out the big griddle or the waffle iron, warm up the almond butter, maple syrup and the plates (nothing like hotcakes on a warm plate), prepare big, steaming cups of chai tea and settle down with knife and fork in hand.  These pancakes are two-for-one, really.  You get a tasty breakfast, but you also get dessert.

Banana Bread Pancakes w/ Cacao, Pecan & Walnut “Butter”
Makes ~15 pancakes

Pancakes:
2 cups whole wheat pastry flour
1/2 cup almond meal
1/4 cup unsweetened, flaked coconut
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
dash cardamom
2 cups coconut milk (or your favorite nut milk)
3 seriously overripe bananas, mashed (about 1 cup)
2 tsp. vanilla extract
8 dates, chopped and soaked overnight in 1/2 cup of orange juice, divided

Butter:
1/2 cup walnuts
1/2 cup pecans
2 tbsp. cacao nibs
2 tbsp. hempseeds

Soak the chopped dates in orange juice the night before you plan to make pancakes.  The next morning, process the dates/OJ until smooth, then divide the mixture in approximately equal parts.  Half will go into the pancake batter and half will go into the nut butter mixture.

In a large bowl, whisk together the whole wheat pastry flour, almond meal, coconut, baking powder, baking soda, salt, cinnamon and cardamom.  Set aside.  In a medium-sized bowl or large measuring cup, combine the mashed bananas, milk, half of the date/OJ mixture and vanilla extract.  Make a well in the center of the dry ingredients and whisk in the wet ingredients.  Stir just to combine.  Set aside for about 15 minutes.

To make the nut butter, chop the walnuts, pecans and cacao nibs in the bowl of a food processor until chunky, but not finely chopped.  Add in the other half of the date/OJ mixture and the hemp seeds and process to combine.  Make it as smooth or as chunky as you desire.

Cook up your pancakes and top with the nut butter and generous amounts of sliced bananas.  (This batter would also work in a waffle iron.)

Nut Butter

Pancakes, Plain

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Jul 20 2012
32 Comments
Breakfast, Brunch, Fruit, Pancakes

Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup

Pancakes Unadorned

Pancakes Adorned

I was an early fan of Martha Stewart and her various projects; I flatter myself to think I got in on the ground floor, back when her haircut was more housewife than inside trader.  Many years ago, however, we parted ways.  There was just too much Martha everywhere.  More importantly, I found her recipes to have a poor effort-to-taste ratio and then there was the heavy emphasis on animal products (how could she not when she names her paint colors after the hues of her chickens’ eggs?).  Having said all that, I retain a residual fondness for Martha.  Her energy, ambition, success, creativity and houses are awe-inspiring.  Recently I ran across a pancake recipe in an issue of MSL magazine – I believe the originals debuted at her birthday bash held at her Skylands estate – and made a mental note to make them.  It was the inclusion of nectarines that got me.  They are the taste of summer and my absolute favorite fruit.

The batter is my standard whole wheat one with the addition of a little spice.  A super simple syrup goes very well with these nutty, fruity, fluffy cakes.

Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup
Makes 15

1 3/4 cups whole wheat pastry flour
dash powdered stevia, optional
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cardamom powder
dash kosher salt
1 1/2 cups “buttermilk”
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together until frothy, then set aside to thicken)
1/4 tsp. vanilla extract
1-2 thinly sliced nectarines (use fruit that is slightly firm, not too ripe)

1/4 cup real maple syrup
1/2-1 tsp. coconut oil

toasted, chopped pecans, for sprinkling on top of the ‘cakes

In a small saucepan, gently warm the maple syrup and coconut oil.  Keep warm until ready to serve.

In a large bowl, whisk together the whole wheat pastry flour, stevia, wheat germ, cardamom, baking powder, baking soda and salt.  In a small bowl, combine the “buttermilk,” flaxseed meal mixture and vanilla extract.  Stir into the dry mixture and whisk just until everything is moistened and there  are no large lumps.  Let sit for about 15 minutes while you heat up the griddle and pop your plates in a 200F oven to warm.

Pancake Batter

Meanwhile, thinly slice the nectarines.  Set aside.

Apricot Collage

Drop batter by big spoonfuls onto a hot, lightly oiled griddle or pan.  Gently press slices of nectarine onto the tops of the ‘cakes.  Wait for the batter to start to bubble before turning.  When flipping the pancakes, lightly spritz the griddle with oil again otherwise the fruit will stick as it caramelizes.  Keep cooked pancakes warm in the oven until ready to serve.

(A little orange juice or orange zest would be a wonderful addition to the batter.  These are also delicious using fresh figs, as shown below.)

Fresh Fig Pancakes

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May 09 2012
46 Comments
Breakfast, Pancakes

Stack ‘Em High: Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds

Stack of PancakesWhen I was a kid, I loved a thin, flat pancake – preferably made with Bisquick – adorned with a generous pat of butter and drenched, and I mean soggy, with real maple syrup.  It was the way pancakes should be eaten.  My tastes have changed in so many ways over the years and now I love thick, fluffy unrefined pancakes without a lot of sweetness (or oil).  Pancakes that can handle a big, messy schmear of crunchy peanut butter and a boat load of banana slices.  These whole grain pancakes can take the pressure, yet they’re tender and light.  And they’re loaded with flavor from the blueberries and ginger with a nice crunch from the sunflower seeds.  Freeze the leftovers and gently reheat in the microwave or toaster oven.

Sending a huge thank you and virtual hug to my new, sweet friend, Somer, at Good Clean Food.  What a beautiful person she is!  In a recent post she read about a knee problem I have and she immediately offered to send me some essential oils that she thought would help.  Yesterday I picked up her package at the Post Office and inside was a container with all these little bottles of oil!  Kel and I opened each one and had a good sniff!  Can’t wait to put them to good use.  Somer also included a long letter detailing information about each oil and how I should use it – handwritten, folks.  My handwriting is so bad one needs a Rosetta Stone to decipher it.  Anyway, her thoughtfulness touches me so much.  How lucky I am to have met wonderful people like Somer – all through blogging!  Here’s a photo of what Somer sent:

Essential Oils

Lastly, I’ll be posting the final Virtual Vegan Potluck update/reminder tomorrow and I’m going to try and get in touch with each blogger to find out if they need help or have questions.  I’ll also be sharing a great idea that Jason had – so please tune in tomorrow.  And kids: We go LIVE May 12!

Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds
Makes ~10

1 1/4 cups soy milk
1/4 cup orange juice
3/4 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 cup flaxseed meal
1/2 cup rolled oats
1/4 cup cooked brown rice
1/4 cup dried blueberries
1 tbsp. crystallized ginger, chopped
2 tbsp. sunflower seeds

I mixed the first 7 ingredients in my Vitamix, and then poured the batter into a big bowl to add the remaining ingredients, but this can easily be done by hand.  (Combine all the dry ingredients; combine all the wet ingredients in a separate bowl and then combine the two).  After everything is mixed together, set the batter aside for about 15 minutes.  Get your griddle or pan preheating as well.  I also warm plates in the oven at about 200F.  The cooked pancakes can also hang out in there until ready to serve.

If you find that that the batter has become too thick, add a splash of soy milk.  Lightly spray the cooking surface with oil and then drop the batter by big spoonfuls onto the preheated griddle or pan.  Turn the pancakes over when the edges start to firm up (my pancakes did not bubble, the usual indicator that it’s time to turn them).  Since these are thick pancakes, cook them thoroughly so they don’t end up with a soggy interior.

Serve pancakes with your favorite toppings.

Stacked Pancakes

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Feb 19 2012
12 Comments
Breakfast, Pancakes

You’ve Come A Long Way, Baby (Pumpkin-Carrot Cake Ginger Pancakes)

Stack of PancakesLong ago, when Mikey liked Life cereal, when it was okay to wear an orange plaid shirt with brown cords and when, as my mother describes it, “the whole family looked as if it had the flu for a decade,” pancakes came in one flavor.  Pancake (a.k.a. Bisquick) flavor.  Sometimes you got crazy and chopped up some apples to add to the batter, or if you felt really wild you’d sprinkle on a few blueberries as the ‘cakes were cooking.  And then you looked around to make sure the neighbors hadn’t seen you do it.  Now there are all kinds of ways to make pancakes – you can even make them savory and eat them as dinner with yummy things stuffed inside of them.  (Some might be tempted to call these crepes, but I’m not talking about that flimsy cousin of the pancake.)  No one even thinks you’re nuts to do it.  This recipe certainly isn’t the craziest of the crazy, but compared to 1970s-era pancakes, they are downright zappy.  And I think you can dig it.

Pumpkin-Carrot Cake Ginger Pancakes
Makes 12

Plate of Pancakes1 1/4 cups whole wheat pastry flour
1/4 cup toasted walnuts or pecans, chopped
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
dash of cloves
dash of ground ginger
1 tsp. powdered stevia
1 tsp. fresh ginger, finely chopped or microplaned
1 – 1 1/4 cup “buttermilk” (soy milk + apple cider vinegar)
1 1/2 tsp. vanilla extract
3/4 cup pumpkin puree
2 cups grated carrot
cooking spray

In a large bowl, whisk together the flour, nuts, baking powder, cinnamon, salt, cloves, ginger and stevia.  Set aside.

In a small bowl, combine the fresh ginger, “buttermilk,” vanilla extract and pumpkin puree and mix until smooth.  Stir in the grated carrot.  If the batter seems to thick, add a little bit more soy milk.  Let the batter rest for 10-15 minutes.

Meanwhile, heat the oven to 200F and put your plates in there to warm.  Warm your griddle or pan as well.

When the griddle is hot, lightly spray with oil and spoon on about 1/4 cup or so of batter.  You may have to nudge the batter to get an even layer – bits of carrot will stick out – that’s okay.  Flip the cakes when you start to see bubbles on the surface.  Cook for a few more minutes and transfer the cooked cakes onto a plate and put in the oven.  Continue with the remainder of the batter.

Serve with your favorite pancake accompaniments.  You already know that my faves are chunky natural peanut butter, toasted nuts and sliced bananas.

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Jan 16 2012
3 Comments
Breakfast, Pancakes

Banana Bread Pancakes

Banana Bread Pancakes on PlateThis is what happens when you turn banana bread into breakfast food.  With a small adjustment in ingredients the batter for quick bread becomes batter for Sunday morning breakfast pancakes.  I further modified this – veganized – from a recipe from the Whole Foods recipe site.  The dairy products were exchanged for vegan equivalents; I completely omitted the canola oil and used 100% whole wheat pastry flour instead of a combination of whole wheat flour and AP flour.  The addition of toasted nuts or chocolate chips would be wonderful.

Banana Bread Pancakes
Makes 20-22

2 cups whole wheat pastry flour
2 tbsp. flaxseed meal
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. powdered stevia
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
3 very ripe bananas, mashed
2 cups unsweetened soy milk
2 tsp. vanilla extract
1/2 tsp. orange zest (optional)

In a large bowl, stir together the whole wheat pastry flour, flaxseed meal, cinnamon, baking soda, salt and powdered stevia.  In a medium-sized bowl, whisk together the mashed banana, egg replacer/water mixture, soy milk, vanilla extract and orange zest, if using.  Whisk this mixture into the flour mixture and stir to combine – don’t overdo it.  Set aside for about 15 minutes and meanwhile, heat the oven to about 175F and put the breakfast plates in to warm up.  You can also keep cooked pancakes in the oven while you cook the remainder of the batter.

Heat a skillet or large griddle, lightly spray with oil, and ladle on 1/3 cup or so of batter.  Flip the cakes when bubble start to appear on the surface, then cook an additional 3 minutes or so.  Continue until all of the batter is used – then serve with real maple syrup or your favorite topping.

Banana Bread Pancakes

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