Pancake Love
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About: This blog is dedicated to pancake lovers everywhere.

I started this blog because I couldn't find any pancake blog. Feel free to submit your pancake photos, recipes or anything pancake related.

A big thank you to every single one of my followers!

Disclaimer: I do not own any of the photos, GIF or anything unless stated.
Mile High Pancake Cake
Makes 1 large layer cake
Prep time: 10 minutes including cake assembly
Cook time: 20 minutes
Ingredients:
120g milk chocolate
60 ml double cream
2 tbs milk
500 g plain white flour
2 tbsp baking powder
2 tbsp sugar
2 pinches of salt
4 large eggs, slightly beaten
600ml milk
60 g butter, melted and cooled
extra butter for frying
Raspberries and chopped pistachio nuts for for garnish
Directions:
To make the ganache, melt the chocolate in in a double boiler until smooth and runny. Take off the heat and add cream and milk. Stir till completely incorporated. Do not over mix. Set aside
Add the flour, baking powder, sugar, salt, eggs, milk and melted butter to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter (you can use a mini pancake pan to make the same size as the pancakes in the photo). Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Set aside till cool.
You can assemble the cake when both the chocolate and pancakes have completely cooled. Arrange a layer of pancakes on a cake plate. Spread a thin layer of ganache on the pancakes and top with more pancakes. Keep repeating until all the pancakes are finished. Spread a thick layer of ganache on the top and decorate berries and pistachio nuts.
Note: You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.

Mile High Pancake Cake

Makes 1 large layer cake

Prep time: 10 minutes including cake assembly

Cook time: 20 minutes

Ingredients:

  • 120g milk chocolate
  • 60 ml double cream
  • 2 tbs milk
  • 500 g plain white flour
  • 2 tbsp baking powder
  • 2 tbsp sugar
  • 2 pinches of salt
  • 4 large eggs, slightly beaten
  • 600ml milk
  • 60 g butter, melted and cooled
  • extra butter for frying
  • Raspberries and chopped pistachio nuts for for garnish

Directions:

  1. To make the ganache, melt the chocolate in in a double boiler until smooth and runny. Take off the heat and add cream and milk. Stir till completely incorporated. Do not over mix. Set aside
  2. Add the flour, baking powder, sugar, salt, eggs, milk and melted butter to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter (you can use a mini pancake pan to make the same size as the pancakes in the photo). Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Set aside till cool.
  3. You can assemble the cake when both the chocolate and pancakes have completely cooled. Arrange a layer of pancakes on a cake plate. Spread a thin layer of ganache on the pancakes and top with more pancakes. Keep repeating until all the pancakes are finished. Spread a thick layer of ganache on the top and decorate berries and pistachio nuts.

Note: You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.

(Source: sipsandspoonfuls.com)

pancake recipe
Pancake Pops
Serves: 20-30
Ingredients:
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1¼ cups milk
1 egg
3 tablespoons butter, melted
About 20 Cookie Sticks
Instructions:
In a medium bowl, combine all dry ingredients (flour, salt, sugar and baking powder). Then add milk, egg and melted butter. Whisk well.
Pre-Heat griddle or non-stick pan. Scoop a small amount of pancake mix to form a circle. About 1 tablespoons and add a cookie stick. Cook until bubbles start to form. Carefully, flip pancake and cook until light brown.
Serve with a variety of syrups and enjoy a like a pancake fondue!

Pancake Pops

Serves: 20-30

Ingredients:

  • 1½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • About 20 Cookie Sticks

Instructions:

  1. In a medium bowl, combine all dry ingredients (flour, salt, sugar and baking powder). Then add milk, egg and melted butter. Whisk well.
  2. Pre-Heat griddle or non-stick pan. Scoop a small amount of pancake mix to form a circle. About 1 tablespoons and add a cookie stick. Cook until bubbles start to form. Carefully, flip pancake and cook until light brown.
  3. Serve with a variety of syrups and enjoy a like a pancake fondue!

(Source: littleinspiration.com)

pancake recipe
Cinnamon Roll Pancake Stacks
Prep time: 25 min
Total time: 25 min
Servings: 14
Ingredients:
2 cups powdered sugar
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup butter or margarine
1 tablespoon ground cinnamon
2 cups Bisquick Heart Smart® mix
1 1/3 cups milk
1 egg
1/2 cup raisins
Directions:
In small bowl, mix powdered sugar and 1/4 cup whipping cream with whisk; set icing aside.
In 2-quart saucepan, cook brown sugar, butter and cinnamon over medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat; cover to keep warm.
In medium bowl, stir Bisquick mix, milk and egg with fork or whisk until blended. Stir in raisins.
Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 2 tablespoons batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
Serve pancakes stacked with warm cinnamon mixture between each pancake. Drizzle with icing.

Cinnamon Roll Pancake Stacks

Prep time: 25 min

Total time: 25 min

Servings: 14

Ingredients:

  • 2 cups powdered sugar
  • 1/4 cup whipping cream
  • cup packed brown sugar
  • 1/2 cup butter or margarine
  • tablespoon ground cinnamon
  • cups Bisquick Heart Smart® mix
  • 1 1/3 cups milk
  • egg
  • 1/2 cup raisins

Directions:

  1. In small bowl, mix powdered sugar and 1/4 cup whipping cream with whisk; set icing aside.
  2. In 2-quart saucepan, cook brown sugar, butter and cinnamon over medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat; cover to keep warm.
  3. In medium bowl, stir Bisquick mix, milk and egg with fork or whisk until blended. Stir in raisins.
  4. Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 2 tablespoons batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
  5. Serve pancakes stacked with warm cinnamon mixture between each pancake. Drizzle with icing.

(Source: bettycrocker.com)

pancake recipe
Pink Ombre Pancakes with Marshmallow Fluff Frosting
Ingredients:
Pancakes:
3 cups all-purpose flour
3 tablespoons white sugar
3 tsp baking powder
1 1/2 tsp baking soda
3 1/2 cups buttermilk
3 eggs
1/3 cup butter, melted
1 tsp vanilla
pinch salt
Pink gel food coloring
Marshmallow Frosting:
1 cup marshmallow fluff or creme
1 cup mini marshmallows
Instructions:
Combine flour, sugar, baking powder, baking soda, and salt in a big bowl.
In a separate bowl, beat together buttermilk, eggs, melted butter and vanilla.
When you are ready to cook, combine the two mixtures. until just blended. Do not overmix.
Separate batter into three bowls. In first bowl add one small drop pink gel food coloring. Stir until coloring is incorporated. In second bowl add 3-4 drops pink gel food coloring. Stir until color is incorporated. Leave last bowl as is.
Pour approximately 1/2 cup batter onto hot skillet and cook until bubbles form around edges and over pancake. Flip pancake and cook for 30 seconds to 1 minute more.
Frosting:
Place 1 cup of marshmallow fluff into a microwave safe bowl.
Heat for 20-30 seconds.
Add 1-2 tsp. water to get a runnier consistency.
Pour over pancakes.
Top with mini marshmallows and serve immediately.

*If you are stacking the pancakes, I would pour about 1 tbsp fluff frosting over every pancake as you are stacking.

Pink Ombre Pancakes with Marshmallow Fluff Frosting

Ingredients:

Pancakes:

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3 1/2 cups buttermilk
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 tsp vanilla
  • pinch salt
  • Pink gel food coloring

Marshmallow Frosting:

  • 1 cup marshmallow fluff or creme
  • 1 cup mini marshmallows

Instructions:

  1. Combine flour, sugar, baking powder, baking soda, and salt in a big bowl.
  2. In a separate bowl, beat together buttermilk, eggs, melted butter and vanilla.
  3. When you are ready to cook, combine the two mixtures. until just blended. Do not overmix.
  4. Separate batter into three bowls. In first bowl add one small drop pink gel food coloring. Stir until coloring is incorporated. In second bowl add 3-4 drops pink gel food coloring. Stir until color is incorporated. Leave last bowl as is.
  5. Pour approximately 1/2 cup batter onto hot skillet and cook until bubbles form around edges and over pancake. Flip pancake and cook for 30 seconds to 1 minute more.

Frosting:

  1. Place 1 cup of marshmallow fluff into a microwave safe bowl.
  2. Heat for 20-30 seconds.
  3. Add 1-2 tsp. water to get a runnier consistency.
  4. Pour over pancakes.
  5. Top with mini marshmallows and serve immediately.

*If you are stacking the pancakes, I would pour about 1 tbsp fluff frosting over every pancake as you are stacking.

(Source: iambaker.net)

pancake recipe
Duo-flavours Pancakes
Ingredients:
8 oz. flour + 4 tsp baking powder – sift together
2 eggs
3 ½ tbsp sugar
Pinch of salt
¼ cup UHT milk
½ tsp vanilla essence
50 g Danish feta cheese
Water
Method:
1. Beat eggs with sugar and salt till thick and creamy. Add in ½ teaspoon vanilla essence.
2. Place flour mixture in a mixing bowl, stir in egg mixture, milk and enough water to achieve pancake batter consistency.
3. Divide pancake batter into two portions; leave one portion as it is. To the 2nd portion, crumble the feta cheese and stir in.
4. Heat up a non-stick frying pan, brush with oil, pour in some batter, when batter has set and bubbles appear, flip pancake over and cook the other side.
5. Repeat till batter is used up.

Duo-flavours Pancakes

Ingredients:

  • 8 oz. flour + 4 tsp baking powder – sift together
  • 2 eggs
  • 3 ½ tbsp sugar
  • Pinch of salt
  • ¼ cup UHT milk
  • ½ tsp vanilla essence
  • 50 g Danish feta cheese
  • Water

Method:

1. Beat eggs with sugar and salt till thick and creamy. Add in ½ teaspoon vanilla essence.

2. Place flour mixture in a mixing bowl, stir in egg mixture, milk and enough water to achieve pancake batter consistency.

3. Divide pancake batter into two portions; leave one portion as it is. To the 2nd portion, crumble the feta cheese and stir in.

4. Heat up a non-stick frying pan, brush with oil, pour in some batter, when batter has set and bubbles appear, flip pancake over and cook the other side.

5. Repeat till batter is used up.

(Source: Flickr / rikajenzhomekitchen)

pancake recipe
Chocolate Pancakes with Orange Chocolate-Maple Syrup
Ingredients:
1 cup of milk
1 egg
2 tablespoons of melted unsalted butter (optional)
1/2 teaspoon vanilla extract (you could try almond as well!)
1 cup of flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Procedure:
For our chocolate pancakes recipe take a medium size bowl and combine milk, eggs, melted butter (if using) and beat it all well.
In a separate bowl sift the flour, cocoa, and baking soda. Add sugar and salt. Gradually stir into dry mixture the egg-milk-butter mix. Stir until it becomes smooth pancake batter.
Heat a frying pan over medium heat, cook pancakes on both sides and place them on a plate.   It is important to use medium heat, and as you go along making your pancakes, you might need to lower the temperature to medium-low. I use the 2 minutes on the first side and 1 minute on the second one timing rule for all my pancakes.

Chocolate Pancakes with Orange Chocolate-Maple Syrup

Ingredients:

  • 1 cup of milk
  • 1 egg
  • 2 tablespoons of melted unsalted butter (optional)
  • 1/2 teaspoon vanilla extract (you could try almond as well!)
  • 1 cup of flour
  • 1/3 cup cocoa powder
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Procedure:

  1. For our chocolate pancakes recipe take a medium size bowl and combine milk, eggs, melted butter (if using) and beat it all well.
  2. In a separate bowl sift the flour, cocoa, and baking soda. Add sugar and salt. Gradually stir into dry mixture the egg-milk-butter mix. Stir until it becomes smooth pancake batter.
  3. Heat a frying pan over medium heat, cook pancakes on both sides and place them on a plate.   It is important to use medium heat, and as you go along making your pancakes, you might need to lower the temperature to medium-low. I use the 2 minutes on the first side and 1 minute on the second one timing rule for all my pancakes.

(Source: thefoodieskitchen.com)

recipe pancake
Gluten-Free Banana Pancakes
Ingredients:
2¼ cups gluten-free flour
¾ tsp. salt
1 ½ tsp. baking powder
3 eggs
1 mashed banana
2 cups non-dairy milk (or use regular)
DIrections:
Mix the dry ingredients in a large bowl.
Mix the wet ingredients in a medium bowl.  Add the wet ingredients to the dry ingredients.
Pour batter on a hot griddle.  I recommend a 3-inch diameter, which makes them easier to flip than if they were larger.
Top with maple syrup, fruit, or other toppings.

Gluten-Free Banana Pancakes

Ingredients:

  • 2¼ cups gluten-free flour
  • ¾ tsp. salt
  • 1 ½ tsp. baking powder
  • 3 eggs
  • 1 mashed banana
  • 2 cups non-dairy milk (or use regular)

DIrections:

  1. Mix the dry ingredients in a large bowl.
  2. Mix the wet ingredients in a medium bowl.  Add the wet ingredients to the dry ingredients.
  3. Pour batter on a hot griddle.  I recommend a 3-inch diameter, which makes them easier to flip than if they were larger.
  4. Top with maple syrup, fruit, or other toppings.

(Source: realfoodrealdeals.com)

pancake recipe
Perfect Fluffy Pancakes
Prep TIme: 15 mins
Cook Time: 15 mins
Total Time : 30 mins
Serves: 4
Ingredients:
1¼ cups flour
2 Tablespoons sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, separated
4 Tablespoons butter, melted and cooled
1 cup buttermilk
¼ cup milk
Canola oil
Instructions:
Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.
Add yolk mixture to dry mixture and stir gently until barely combined.
Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That’s okay! We like lumps and bumps in our pancake batter.
Drop mixture by the half cup full onto the preheated pan. Sprinkle blueberries, chocolate chips, or other mix ins onto the surface of pancakes. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with butter and warm real maple syrup.

Perfect Fluffy Pancakes

Prep TIme: 15 mins

Cook Time: 15 mins

Total Time : 30 mins

Serves: 4

Ingredients:

  • 1¼ cups flour
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg, separated
  • 4 Tablespoons butter, melted and cooled
  • 1 cup buttermilk
  • ¼ cup milk
  • Canola oil

Instructions:

  1. Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
  2. In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.
  3. Add yolk mixture to dry mixture and stir gently until barely combined.
  4. Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That’s okay! We like lumps and bumps in our pancake batter.
  5. Drop mixture by the half cup full onto the preheated pan. Sprinkle blueberries, chocolate chips, or other mix ins onto the surface of pancakes. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with butter and warm real maple syrup.

(Source: neighborfoodblog.com)

pancake recipe
Balsamic Vinegar Pancakes
Yields: 6 med. pancakes (approx 6” width) or 8 small pancakes (3-4”)
In med/lrg bowl, mix the following dry ingredients together:
1 c flour
35 ml sugar
15 ml baking powder
1/2 tsp salt
1 dash of cinnamon
In small bowl or larg measuring cup, combine and mix well:
10 ml vanilla
15 ml balsamic vinegar
150 ml milk (+50ml for extra if needed)
50 ml vegetable oil
2 med eggs
DIrections:
Make a well in the dry ingredients, and pour in the liquid ingredients. Mix with fork or whisk by hand, until just mixed with small lumps in the batter. If the batter seems too thick, you can use the extra bit of milk to thin it down.
Heat up a skillet on med high heat, and using a pat of butter or some vegetable oil to fry/cook up the pancakes. (I personally like butter for the lovely flavour, and since I’m indulging myself with pancakes, why not go all the way, right?) Using a 3/4 c measuring cup, scoop batter and drop into pan. When bubbles appear all over the top, flip pancake and cook until underside is nice and golden brown. You may need to adjust your heat to get the best result. I’ve used a gas stove and light non-stick skillet in this case. Keep the cooked pancakes in the oven to keep warm until ready to serve.

Balsamic Vinegar Pancakes

Yields: 6 med. pancakes (approx 6” width) or 8 small pancakes (3-4”)

In med/lrg bowl, mix the following dry ingredients together:

  • 1 c flour
  • 35 ml sugar
  • 15 ml baking powder
  • 1/2 tsp salt
  • 1 dash of cinnamon

In small bowl or larg measuring cup, combine and mix well:

  • 10 ml vanilla
  • 15 ml balsamic vinegar
  • 150 ml milk (+50ml for extra if needed)
  • 50 ml vegetable oil
  • 2 med eggs

DIrections:

Make a well in the dry ingredients, and pour in the liquid ingredients. Mix with fork or whisk by hand, until just mixed with small lumps in the batter. If the batter seems too thick, you can use the extra bit of milk to thin it down.

Heat up a skillet on med high heat, and using a pat of butter or some vegetable oil to fry/cook up the pancakes. (I personally like butter for the lovely flavour, and since I’m indulging myself with pancakes, why not go all the way, right?) Using a 3/4 c measuring cup, scoop batter and drop into pan. When bubbles appear all over the top, flip pancake and cook until underside is nice and golden brown. You may need to adjust your heat to get the best result. I’ve used a gas stove and light non-stick skillet in this case. Keep the cooked pancakes in the oven to keep warm until ready to serve.

(Source: Flickr / kaishin)

pancake recipe
Vegan Chocolate Chip Pancakes
Yields:4 – 5 pancakes, serves 2
Dry Ingredients
1 cup whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
pinch of salt
Wet Ingredients
1 cup almond milk
1 tbsp vanilla extract
3 tbsp maple syrup
Additional Ingredients
1 cup vegan chocolate chips (I use enjoy life brand)
additional maple syrup for serving
canola oil for greasing
DIrections:
Combine dry ingredients in medium bowl with pouring spout. 
Mix wet ingredients in separate bowl and pour the wet mixture into dry mixture. 
Gently stir the ingredients together until just combined, do not overmix. The batter will be a little lumpy. 
Oil a skillet and heat to medium. Pour 1/4 of the mixture onto the heated skillet, and using a spoon to gently spread the mixture out to pancake shape. 
Sprinkle vegan chocolate chips evenly on top of the pancake. 
Once bubbles appear, flip the pancake over. Let cook until both sides are browned. 
Repeat three times, adding more oil to skillet if needed. 
I keep the pancakes warm on a plate under a kitchen towel. Serve with warm maple syrup. Enjoy them for breakfast, lunch, dinner, or dessert!

Vegan Chocolate Chip Pancakes

Yields:4 – 5 pancakes, serves 2

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • pinch of salt

Wet Ingredients

  • 1 cup almond milk
  • 1 tbsp vanilla extract
  • 3 tbsp maple syrup

Additional Ingredients

  • 1 cup vegan chocolate chips (I use enjoy life brand)
  • additional maple syrup for serving
  • canola oil for greasing

DIrections:

  1. Combine dry ingredients in medium bowl with pouring spout.
  2. Mix wet ingredients in separate bowl and pour the wet mixture into dry mixture.
  3. Gently stir the ingredients together until just combined, do not overmix. The batter will be a little lumpy.
  4. Oil a skillet and heat to medium. Pour 1/4 of the mixture onto the heated skillet, and using a spoon to gently spread the mixture out to pancake shape.
  5. Sprinkle vegan chocolate chips evenly on top of the pancake.
  6. Once bubbles appear, flip the pancake over. Let cook until both sides are browned.
  7. Repeat three times, adding more oil to skillet if needed.
  8. I keep the pancakes warm on a plate under a kitchen towel. Serve with warm maple syrup. Enjoy them for breakfast, lunch, dinner, or dessert!

(Source: veggieangie.wordpress.com)

pancake recipe
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:
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.
 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.
 Heat a non-stick frying pan with a tablespoon of vegetable oil, and drop a spoonful of the batter into the pan. 
Flip the pancake once you see bubbles forming, and cook both sides evenly. 
Continue until all the batter has been used, transferring pancakes to a warm plate. 
Serve with a drizzle of agave syrup. 

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)

pancake recipe
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.

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)

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

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)

pancake recipe United States Silver Dollar pancakes
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:
Using a wire whisk or fork, beat eggs until blended.
Measure flour and salt into a bowl and whisk to blend.
Add flour mixture to beaten eggs in 4 additions, beating slightly after each addition just until mixture is smooth.
Add milk in 2 additions, beating slightly after each.
Lightly beat in butter.
Melt remaining 2 Tbsp of butter on low heat in 9 or 10 inch heavy skillet.
Pour batter into skillet and bake at 450 degrees for 20 minutes.
Slip onto a heated platter and serve immediately.
Traditionally served with melted butter, a squeeze of lemon juice and a dusting of powdered sugar.
To Make the Apples:
Melt butter in a small frying pan.
Add apples and sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender.
Spoon onto center of baked pancake or serve on the side.

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)

pancake recipe United States dutch baby
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:
In a large bowl, whisk the eggs. Add the flour, baking powder, ground flax seed, ground ginger, lemon zest and salt. Stir to combine.
Add the skim milk and maple syrup, and stir until just combined.
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.
When the pancakes start to bubble around the edges, flip them and cook until the batter is cooked through completely.  Repeat with remaining batter.
For each skewer, stack 3 pancakes and 2 strawberry slices.  Serve with warm maple syrup.

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)

pancake recipe
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