TOP 10 PANCAKE RECIPES

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

by Minimalist Baker

Makes 5 pancakes

Easy, 15-minute, One-bowl vegan pancakes that taste just like an oatmeal chocolate chip cookie! Butter- and refined sugar-free.

INGREDIENTS:

1 very ripe medium banana (118g)
1 teaspoon baking powder
1 flax egg (1 tbsp (7g) flaxseed meal + 2.5 tbsp (27 ml) water)
pinch salt
1/2 teaspoon vanilla extract
1 tablespoon (16g) almond butter
1 tablespoon (15ml) canola oil (or coconut oil)
3 tablespoons (45ml) almond milk (or sub other milk)
1/2 cup (45g) rolled oats (or gluten free oats)
1/4 cup (38g) whole wheat or unbleached flour (or sub other flour)
3 tablespoons (33g) semisweet chocolate chips (non-dairy for vegan)

METHOD:

Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C).

Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.

Mash your very ripe banana with baking powder.

Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.

Stir in oats and flour until just combined.

Sprinkle in chocolate chips and fold gently.

Scoop scant 1/4 cup measurements onto lightly greased griddle.

Cook for 2-4 minutes on each side – until golden brown.

Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

See more Minimalist Baker recipes at minimalistbaker.com

PROTEIN PERFECTION IN 15

by Jamie Oliver

Serves 4

Be pancake savvy this Shrove Tuesday, and eat up without the guilt. Oaty, fluffy and packed with all the good stuff – there’s no reason to shy away from the nutritional option this pancake day.

INGREDIENTS:

100g oats
2 large free-range eggs
100g cottage cheese
1 banana
1 pinch of baking powder
1 splash of almond milk
groundnut oil

TOPPINGS:

4 tablespoons almond butter
2 teaspoons runny honey
4 tablespoons fat-free Greek yoghurt
4 fresh figs
1 pear
1 apple
1 handful of pomegranate seeds

METHOD:

Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Prepare all your toppings in small bowls, slicing the figs.

Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Heat a frying pan over a medium heat, brush with oil, then pour out any excess. Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.

See more Minimalist Baker recipes at jamieoliver.com

THE BEST BANANA BREAD PANCAKES

by FoodieCrush

Serves 16-20

These pancakes go far and beyond a simple mashing of banana into pancake mix when healthy additions like old-fashioned oats and chopped pecans make your day.

INGREDIENTS:

2 cups Kroger buttermilk pancake mix
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ cup Kroger old-fashioned oats
½ cup Kroger chopped pecans
2 large eggs
2 cups buttermilk
1 teaspoon vanilla
3 medium very ripe bananas, mashed
Maple syrup

METHOD:

Whisk the pancake mix, pumpkin pie spice and baking powder in a medium bowl. Stir in the oats.

In another bowl, whisk the eggs and then stir in the buttermilk, vanilla and mashed bananas, mixing well. Add the wet ingredients to the dry stir to combine. If the batter is too thick, add a little more buttermilk. Let the mix sit for 10 minutes or so while the griddle or fry pan heats.

Spray the griddle with cooking spray over medium heat, about 375 degrees F. When the griddle is hot, pour or scoop the pancake mix onto the griddle, about ¼ cup per pancake. Cook until the bottoms are lightly browned and top is beginning to bubble, flip, and repeat with the other side.

Serve with maple syrup, blueberries and sliced bananas if desired.

See more FoodieCrush recipes at foodiecrush.com

GLUTEN FREE ALMOND JOY PANCAKES

by What the Fork Food Blog

Makes 10-12 pancakes

These easy gluten-free almond joy pancakes are a hearty and tasty way to celebrate Pancake Day. They’re filled with all your candy bar favourites; coconut, almonds, and chocolate.

INGREDIENTS:

2 large eggs, room temperature
1 C unsweetened coconut milk, water, or regular dairy milk
2 tbsp oil
1 tbsp pure maple syrup, optional
1/2 tsp almond extract
1 C Pamela’s Buttermilk Pancake Mix
1/4 C chocolate chips
1/4 C shredded coconut
1/4 C chopped raw almonds

METHOD:

Whisk together the eggs, milk, oil, maple syrup, and almond extract.

Stir in the pancake mix until dry ingredients are incorporated. The mixture will be lumpy. Stir in the chocolate chips, coconut, and almonds. Let the batter sit while the griddle preheats. The batter will thicken.

Preheat non-stick griddle to medium-low heat. When the griddle is hot, add 1/4 cup of pancake batter per pancake to the pan. Spread into a circle.

The pancakes are ready to flip when the bottom is golden brown, the pancakes have puffed, and bubbles start tor rise to the surface. Flip pancakes and cook on the other side until golden brown and cooked through.

Serve hot and top with extra almonds, chocolate chips, coconut, and chocolate sauce if desired. These can also be served with maple syrup instead of chocolate sauce.

See more What the Fork Food BlFog recipes at whattheforkfoodblog.com

BLUEBERRY BUTTERMILK PANCAKES

by Tutti Dolci

Makes 16 pancakes

These pancakes are everything a good buttermilk pancake should be – light, tender, with a subtle tang from the buttermilk. Freshly zested lemon and a splash of vanilla enhance the berry flavour, and a quick stovetop blueberry syrup makes this dish truly shine.

INGREDIENTS:

METHOD:

For the blueberry syrup, combine blueberries, maple syrup, and sugar in a medium saucepan over medium heat. Bring to a boil while stirring constantly. Once the mixture boils, reduce heat to low and simmer 5 minutes until reduced and slightly thickened. Remove from heat and set aside while making pancakes.

For the pancakes, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Whisk together buttermilk, egg, lemon zest, and vanilla in a medium bowl; add to flour mixture and gently whisk just until combined (batter should have lumps).

Heat a large nonstick skillet over medium heat and brush with melted butter, carefully wiping out any excess with a paper towel. Use a 1/4 measuring cup to pour the batter into the pan and sprinkle 1 tablespoon blueberries over each pancake. Cook for 2 to 2 1/2 minutes, until large bubbles appear on the tops and edges are set. Use a thin, wide spatula to flip pancakes and cook for another 1 1/2 to 2 minutes, until golden brown.

Repeat with remaining batter, brushing pan with more butter as needed. Place cooked pancakes in a single layer on a baking sheet in a 175°F oven for up to 30 minutes. Serve warm with blueberry syrup.

See more Tutti Dolci recipes at tutti-dolci.com

GINGERBREAD PANCAKES WITH SALTED TREACLE BUTTER

by The New Sugar & Spice by Samantha Seneviratne

Makes 16 pancakes

INGREDIENTS:

Pancakes
2 cups (250g) plain flour
2½ tsp baking powder
¼ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground clove
½ tsp kosher salt
1⅓ cups (330ml) buttermilk
½ cup (125ml) unsulphured molasses
3 tbsp melted butter
2 tsp peeled finely grated fresh ginger
2 large eggs

Recommended toppings:
Toasted pecans
Cream Cheese
Salted Treacle Butter
Maple syrup or salted caramel sauce
Lemon Curd

Salted treacle butter
¼ cup (50g) unsalted butter, softened
1 heaped tsp treacle or unsulphured molasses
¼ tsp ground cinnamon
generous pinch of flaky salt

METHOD:

Preheat the oven to 200°F (90°C). Set a baking sheet in the oven.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

Cream together the butter, treacle and cinnamon. transfer to a serving dish and sprinkle with salt. Chill until needed.

See more Samantha Seneviratne recipes at lovecommacake.com

CINNAMON WHOLE GRAIN POWER PANCAKES

by Pinch of Yum

Makes 12 pancakes

INGREDIENTS:

½ cup milk
1 cup cottage cheese
2 whole eggs and 2 egg whites
½ cup wheat flour
½ cup rolled oats
½ tsp baking soda
½ teaspoon cinnamon
¼ teaspoon vanilla

METHOD:

Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium-high heat.

Pour about ¼ cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, almond butter, chia seeds, and of course, maple syrup.

See more Pinch of Yum recipes at pinchofyum.com

SUPERFOOD CHOCOLATE COCONUT PANCAKES

by I am a Food Blog

Serves 2-4

These chocolate-dotted, fluffy pancakes with cool softly whipped cream, crunchy toasted coconut chips, sweet-tart raspberries, and chocolate are absolutely decadent and perfect for a Pancake Day treat.

INGREDIENTS:

Pancakes
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 large egg
3/4 cups buttermilk
1/4 cup coconut milk
1 tablespoon coconut oil, melted and cooled
1/4 teaspoon coconut extract (optional)
1 Superfood Aloha chocolate bar (or 1/3 cup roughly chopped chocolate)
butter or oil, as needed

Toppings
softly whipped cream
coconut Greek yogurt
toasted coconut
shaved chocolate bits
raspberries

METHOD:

In a bowl, whisk together the dry ingredients and set aside. In a separate large bowl, whisk the egg and add the buttermilk, coconut milk, coconut oil and coconut extract (if using). Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps. Gently fold in the chocolate.

Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.

Enjoy topped with yogurt or softly whipped cream, toasted coconut, and chocolate, if desired.

See more I am a Food Blog recipes at iamafoodblog.com

GRAIN-FREE ALMOND BUTTER PROTEIN PANCAKES

by Julia at The Roasted Root

Makes 12 pancakes

INGREDIENTS:

1 cup almond meal/flour or hazelnut flour
2 tablespoons tapioca flour
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
½ cup unsweetened unsalted creamy almond butter room temperature
½ cup unsweetened almond milk
2 large eggs
2 tablespoons pure maple syrup to taste

METHOD:

Add all of the ingredients for the pancakes to a blender and blend until smooth. (Note: The batter can turn out thick if your almond butter is very thick. Add more almond milk to the batter as needed).

Heat a large non-stick skillet to medium-high and add enough coconut oil (or olive oil) to generously coat the surface. Once the skillet is completely hot, measure out a cup of batter and pour onto the hot surface. Cook 2 to 3 minutes on one side, carefully flip, and cook 1 to 2 minutes on the other side, or until cooked through. Repeat for remaining batter (you can cook 3 to 4 pancakes at a time).

Serve with almond butter, fig preserves, chopped roasted almonds, and/or pure maple syrup.

See more The Roasted Root recipes at theroastedroot.net

FLUFFY GREEK YOGURT BLUEBERRY PANCAKES WITH STRAWBERRY MAPLE SYRUP

by Ambitious Kitchen

Makes 3 pancakes

Thick, fluffy greek yogurt blueberry pancakes made with greek yogurt. Easy to make and so delicious!

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup nonfat plain greek yogurt
1 tablespoon honey
1 teaspoon pure vanilla extract
2 large eggs
3 tablespoons almond milk (skim, soy, coconut, or whole will also work)
1 cup blueberries
1 cup strawberries, cored and diced
1 cup pure maple syrup
1/4 teaspoon pure vanilla extract

METHOD:

In a large bowl whisk together flour, baking powder, and baking soda; set aside. In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is way too thick (almost paste-like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you’ll want them to cook thoroughly. It’s very important to cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on the underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

To make the syrup, place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.

See more Ambitious Kitchen recipes at ambitiouskitchen.com