National Pancake Day/Pancake Sunday

Sunday, September 27, 2015

When I think of Fall and Sundays, I think of pancakes! So it is now surprise that we just celebrated National Pancake Day yesterday!

When you first think of pancakes, you think of fluffy, airy, buttery syrupy, rich deliciousness! The don't hold the most nutritional value but they certainly are tasty!

There are so many alternative pancake recipes that actually hold a lot of nutritional value and are super tasty too!

Alternative Toppings:
Nut Butter, fruit, honey, greek yogurt


 
Fixate Pancakes
Ingredients
  • 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend (or other non-dairy milk)
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 cups old-fashioned rolled oats, gluten-free if needed
  • Fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving
Instructions
  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  2. Place all ingredients in blender and blend until smooth.
  3. Pour about ¼ cup batter onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with favorite toppings and enjoy

Protein Pancakes

Ingredients

Directions
  1. Blend all the ingredients until a batter forms. Pour over a hot griddle.
  2. Flip when the edges start browning.
  3. Serve with a tablespoon of natural peanut butter and top with almonds. 



Almond Flour Pancakes

Ingredients

Directions

Prep
  • Cook
  • Ready In
  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
  3. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Nina Pears

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