Chocolate Chip Coconut Pancakes

Yields: 10 mini pancakes

Ingredients:

• 1 cup self-raising flour
• 2 tspns caster sugar
• 1/2 tspn baking powder
• Pinch of salt
• 1 egg, seperated
• 2/3 cup milk
• 1 tspn vanilla extract
• 1/2 cup dark chocolate chips
• 3 tblspns sweetened shredded coconut
• Vegetbale oil, for cooking
• Agave syrup, to serve

Directions:

1. Combine the flour, caster sugar, baking powder and salt together in a large bowl. In a smaller bowl, mix the egg yolk with the milk and vanilla, then whisk into the flour mixture to form a smooth batter.
2. Using a blender or seperate bowl, whisk the egg white until soft peaks from, and then fold this carefully into the batter along with the chocolate chips and shredded coconut.
3. Heat a non-stick frying pan with a tablespoon of vegetable oil, and drop a spoonful of the batter into the pan.
4. Flip the pancake once you see bubbles forming, and cook both sides evenly.
5. Continue until all the batter has been used, transferring pancakes to a warm plate.
6. Serve with a drizzle of agave syrup. 

(Source: beelabakes.blogspot.com)

Oatmeal Protein Pancake 

Ingredients:

• 1/3 cup oats
• 1/3 cup liquid egg whites1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Cinnamon to taste
• Toppings to taste
• Optional: 1/2 a mashed banana or 1/4 cup canned pumpkin, squash or mashed sweet potato

Directions:

1. Mix together oats and egg whites with baking powder, vanilla extract and cinnamon in a bowl. Optional: add half a mashed banana or other ingredients to the batter.

2. Preheat a skillet, spray with non-stick spray, and pour your batter in while shaping it into a large disc “pancake” with a spoon.

3. Heat until partially cooked and flip pancake.

4. Once cooked through, top with syrup, peanut butter, canned pumpkin, fresh fruit or banana slices.

(Source: news.health.com)

Silver Dollar Pancakes

Yields:18 pancakes

Ingredients:

• 3 large eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar or honey
• 1 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• grapeseed oil, for cooking (or for Paleo use coconut oil)

Directions:

1. In a large bowl whisk together eggs, water, vanilla and agave
2. Add almond flour, salt and baking soda and mix until thoroughly combined
3. Heat grapeseed oil on skillet over medium low to medium heat
4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
6. Remove from heat to a plate
7. Repeat process with remaining batter, add more oil to skillet as needed

(Source: elanaspantry.com)

German Pancake (Dutch Baby)

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield:4-6 Servings

Ingredients:

For the Pancake:

• 3 eggs
• 1 cup flour
• 1/2 tsp salt
• 1/2 cup milk
• 2 Tbsp butter, melted
• 2 Tbsp butter, softened

For the Apples:

• 2 Tbsp butter
• 2 apples, sliced
• 2 Tbsp sugar

Directions:

To Make the Pancake:

1. Using a wire whisk or fork, beat eggs until blended.
2. Measure flour and salt into a bowl and whisk to blend.
3. Add flour mixture to beaten eggs in 4 additions, beating slightly after each addition just until mixture is smooth.
4. Add milk in 2 additions, beating slightly after each.
5. Lightly beat in butter.
6. Melt remaining 2 Tbsp of butter on low heat in 9 or 10 inch heavy skillet.
7. Pour batter into skillet and bake at 450 degrees for 20 minutes.
8. Slip onto a heated platter and serve immediately.
9. Traditionally served with melted butter, a squeeze of lemon juice and a dusting of powdered sugar.

To Make the Apples:

1. Melt butter in a small frying pan.
2. Add apples and sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender.
3. Spoon onto center of baked pancake or serve on the side.

(Source: creative-culinary.com)

Lemon, Ginger & Strawberry Pancake Skewers

Yield: approximately 12 skewers.

Ingredients:

• 2 large eggs
• 2 cups whole wheat flour
• 2 tbsp baking powder
• 1 tbsp ground flax seed
• 1 ½ tsp ground ginger
• 2 tsp (packed) lemon zest
• ½ tsp salt
• 1 ½ cups skim milk (or more if batter is too thick)
• 1 tbsp maple syrup (or honey or agave nectar)
• 1 ½ cups sliced strawberries
• Pure maple syrup

Directions:

1. In a large bowl, whisk the eggs. Add the flour, baking powder, ground flax seed, ground ginger, lemon zest and salt. Stir to combine.
2. Add the skim milk and maple syrup, and stir until just combined.
3. Heat a frying pan over medium heat or heat an electric griddle to 375 degrees F.  Using a 1 tablespoon measure or a small cookie scoop, dollop the batter into the pan.
4. When the pancakes start to bubble around the edges, flip them and cook until the batter is cooked through completely.  Repeat with remaining batter.
5. For each skewer, stack 3 pancakes and 2 strawberry slices.  Serve with warm maple syrup.

(Source: rachelcooks.com)

Basic Blinis

Yield: 30 blinis

Ingredients:

• 100 gr plain (all-purpose) flour, sifted
• 35 gr of buckwheat flour, sifted
• 1/2 tsp of salt
• 1 tsp of dry active yeast
• 125 ml of milk
• 1/3 cup or 80 gr of sourcream
• 1 eggyolk

Directions

1. Place the plain and buckwheat flours, salt and yeast in a bowl and stir to combine.
2. Place the milk and sour cream in a saucepan over low heat and cook, stirring, for 2 minutes or until lukewarm.
3. Add the eggyolk and whisk to combine.
4. Gradually add the milk mixture to the flour mixture, stirring until smooth.
5. Cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until bubbles appear on the surface.
6. Whisk the eggwhite until soft peaks form, add the mixture and stir well to combine.
7. Heat a lightly greased, large non-stick frying pan over medium heat.
8. Cook teaspoonfuls of the mixture for 1-2 minutes or untill bubbles appear on the surface.
9. Flip and cook for 1-2 minutes or untill golden.
10. Allow to cool.

(Source: junglefrog-cooking.com)

Cheesecake Pancakes

Ingredients:

Pancakes

• 1 package (8 oz) cream cheese
• 2 cups Original Bisquick® mix
• 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 1 cup milk
• 2 eggs

Strawberry Syrup

• 1 cup sliced fresh strawberries
• 1/2 cup strawberry syrup for pancakes

Directions:

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

(Source: Flickr / bettycrockerrecipes)

Pumpkin Pancakes

Yield: 8 to 10 pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg
• 1/2 cup chopped walnuts

Directions:

1. Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
2. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter, walnuts, and syrup.

(Source: sweetpeaskitchen.com)

Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Makes about 36 heart-shaped blini (3 per serving)

Blini Batter

Ingredients:

• 1 tsp. active dry yeast
• 1/2 tsp. sugar
• 2 Tbs. warm water (110°F to 115°F)
• 1 cup warm soy, rice or dairy milk (110°F to 115°F)
• 1 1/4 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1 tsp. salt
• 1/2 cup Redwood Hill Farm Plain Kefir
• 2 Tbs. melted butter or Earth Balance Buttery Spread, plus 1/4 cup for cooking
• 2 large eggs, separated

Lemon Caper Sour Cream

Ingredients:

• 1 (12-oz) container Green Valley Organics Sour Cream
• 1 clove garlic, pressed or finely minced (1 tsp.)
• 3 Tbs. fresh lemon juice
• 2 Tbs. fresh lemon zest
• 2 Tbs. chopped fresh dill, plus more for garnish
• 2 Tbs. finely chopped red onion
• 1/4 cup capers, chopped, plus more for garnish
• Salt and fresh cracked black pepper, to taste
• 1/2 lb. thinly sliced smoked salmon, cut into 36 bite-size pieces

Preparation:

1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.

2. Sift flours and salt into a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.

3. Beat egg whites until soft peaks form. Fold into batter, cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.

4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.

5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.

6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.

7. Place cooked blini on a parchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

(Source: tinygreenmom.com)

Caramel Core Aebleskivers

Ingredients:

• 1 cup of pecans, toasted
• 1 cup of flour
• 1 ½ teaspoons of sugar
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 2 large eggs, yolk and whites separated
• 1 cup of milk
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• jar of caramel sauce

Directions:

1. Toast pecans in a non stick skillet until lightly browned. Set aside to cool.
2. Add cooled pecans to a food processer and pulse to achieve large crumbs. Add the pecan crumbs to a large bowl. Add flour, sugar, baking powder and salt to the bowl of pecan crumbs. Stir to combine.
3. In another bowl whisk egg yolks, milk, and melted butter. Add this to the pecan and flour mixture. Stir to combine.
4. Beat the egg whites in a separate bowl until you form stiff peaks. Fold in half of this mixture into the batter and lightly combine. Add the remaining eggs whites and gently combine.
5. Add about 1 tablespoon of batter to each well of a pre heated and greased æbleskiver pan. Add a small amount of caramel sauce to the center of each æbleskiver and top with another tablespoon of batter.
6. Cook until bottoms are lightly browned (about 4-5 minutes). Then flip the æbleskiver until browned on the other side (about 3-4 mintues).
7. Serve warm and drizzle with additional caramel sauce.

(Source: foodie-isms.com)

Blueberry Pancakes

Makes 6 to 7 pancakes

 Ingredients:

• 1 cup all-purpose flour
• 1/3 cup blue cornmeal*
•  2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs
• 3/4 cup buttermilk
• 1 tablespoon melted butter
• 1 cup fresh blueberries or frozen, thawed, drained

 Directions:

1. Preheat a griddle or nonstick skillet over medium heat. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In a medium-sized bowl, whisk together eggs, buttermilk, and melted butter. Add egg mixture to dry ingredients and, using a wooden spoon, stir until combined. 

2. Spray griddle or skillet with nonstick cooking spray. Ladle 1/4 cup batter per pancake onto griddle or skillet and sprinkle with blueberries. Cook until edges of pancakes are set and bubbles burst on the surface, about 3 minutes. Using a wide spatula, flip pancakes and cook for 1 to 2 minutes or until bottom is lightly browned.

3. Serve warm with maple syrup, pats of butter, or dollops of yogurt. If you are feeling edibly adventurous, top pancakes with honey and bleu cheese.

(Source: sheknows.com)

Blini with Caviar

Ingredients:

• 2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
• 1/2 cup warm water, (about 110 degrees)
• 1 cup all-purpose flour
• Coarse sea salt or fleur de sel, to taste
• 1/2 cup buttermilk
• 1 tablespoon unsalted butter, melted, plus more for pan
• 1/2 teaspoon sugar
• 2 large eggs, seperated
• Crème Fraîche, for serving
• D’Artagnan Farm-Raised Ossetra Caviar, for serving

Preparation:

1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes

3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side

4. Transfer to a lined sheet tray and allow to cool.

5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

(Source: blog.dartagnan.com)

Buckwheat blini breakfast kebabs

Approx. 8 kebabs (serves 2-4)

Ingredients:

• 100g buckwheat flour
• Scant ½ tsp bicarbonate soda
• 150ml soy milk (or other dairy free milk)
• 1tsp ground chia or flax
• 3 tbs agave syrup
• ½ tsp cinnamon
• 1 tsp vanilla
• extra water to thin batter as needed
• Approx. 2 cups fruit chunks of choice.
• Maple syrup to serve

Method:

1. Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
2. Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and apricot halves. Set aside.
3. Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 30 seconds or so on each side until golden.
4. When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to serve.

(Source: includingcake.com)

 Strawberry Vanilla Bean Pancakes

Ingredients:

• 2 cups [10 ounces] all purpose flour
• 2 tbsp sugar 
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 salt
• 1 vanilla bean, seeds scraped 
• 1 egg
• 3 tbsp butter, melted and slightly cooled
• 2 cups buttermilk
• 1 cup strawberries, diced
• 1-2 tsp vegetable oil

Directions:

1. Whisk together flour, sugar, baking powder, baking soda, vanilla bean seeds and salt in a large bowl. In a separate bowl, whisk together the egg and melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated [a few lumps should remain]. Be careful not to over mix the batter. Let the batter sit for 5 minutes while the skillet heats.
2. Heat a 12 inch skillet over medium heat for 3-5 minutes. Brush pan bottom with vegetable oil. Using 1/4 cup of batter per pancake, add batter to the skillet [only 2-3 pancakes will fit at a time]. Sprinkle 1 tablespoon strawberries over each pancake [about 3-4 diced pieces per pancake]. Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Repeat with remaining batter, brushing the skillet with oil as needed between batches. 
3. Serve with syrup or bourbon whipped cream.

(Source: thevanillabeanblog.com)

Five Minute Pancakes 

Ingredients:

• 1/4 cup old fashioned oats
• 1/4 teaspoon baking powder
• 1 teaspoon powdered sugar (I use 1 pitted date!)
• 1 egg 
• 1/4 cup milk
• 1/4 teaspoon vanilla

Directions:

1. Combine all ingredients in a blender.
2. Blend for about a minute, or until the mixture is smooth.
3. Cook at medium-high heat on a non stick pan until golden brown.
4. Serve plain, or with syrup, jam, ice cream, or chocolate sauce.

(Source: chompsoflife.com)