Tag Archives: pancakes

Light and Fluffy Yogurt Pancakes

14 Mar

I am always on the lookout for a new tasty pancake recipe. I love pancakes, and I was striving to find a pancake that was light and fluffy, but not cakey… it’s hard to describe exactly how I want the texture of my pancakes… I guess it’s almost like a fluffy moist soufflé pancake.  I also always try to eat a balanced and healthy breakfast, so any breakfast recipe I try must at least be that.

Last week, I had some leftover ricotta from my peach ricotta soufflé recipe, so I decided to make ricotta pancakes.  Now, ricotta pancakes are certainly delicious.. and light, and fluffy.. but, they are cheese based, and I don’t really want to eat cheese for breakfast. It didn’t fit my “healthy and balanced” requirement.  While I shamelessly admit that I ate them all anyways, it got me thinking… why not do the same recipe but with yogurt instead of ricotta? So I did. And they were sooooo delicious!! I believe that I have almost found that perfect texture I have been looking for!! So for now, these will be my staple. TRY THEM!! I will continue to experiment (as always), and will most likely report back with new pancake recipes. After all, you can never have enough pancake recipes under your belt! :)

 

Ingredients:

makes about 10 pancakes (using 1/4 cup measure, you get about 3″ pancakes)

  • 1/2 cup plain greek yogurt
  • 1/4 cup almond milk (soymilk, hemp, rice, coconut would all work great too!)
  • 2 eggs (separated)
  • 1/2 cup flour (I used white whole wheat, but coconut flour or another gluten free flour would work nicely)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp agave syrup (honey or maple syrup are other options)
  • 1/2 tsp vanilla extract

Process:

  1. Separate eggs, set whites aside.
  2. Combine egg yolks, yogurt, almond milk, agave, and vanilla together in a medium bowl. Blend thoroughly.
  3. In a separate bowl, combine the dry ingredients, then add the dry ingredients to the wet and blend until smooth and fully incorporated.
  4. In a small bowl, with clean beaters, beat the egg whites into soft peaks.  Then add the egg whites to the batter and gently fold in until well combined.
  5. Heat and lightly grease the pan, and using a 1/4 cup measure, place a dollop of batter onto the heated pan (or however many you can fit).  Cook and flip like normal pancakes!  Enjoy them with maple syrup, berry compote, or whatever your favorite pancake topping might be.

 

Puffed Lemon & Ricotta Pancake

5 Apr

This puffy pancake is not only visually awesome, but is also delightfully tasty!! It is a very light, very large and fluffy pancake…basically. It proves to be a brunch (or breakfast) favorite and is sure to please your crowd! Remember to plan ahead so you can serve this right out of the oven, otherwise it starts to deflate (but is still delicious). Serve with any fruit topping, or other topping of choice!  —Alex

ingredients:

 for the fruit topping:

  • 1 pint strawberries (or other fruit of choice), sliced
  • 2 tbsp honey
  • 1 tsp meyer lemon juice

for the pancake:

  • 1 cup almond milk, unsweetened (soy, or regular milk will do also)
  • 4 eggs
  • 1/4 cup brown sugar
  • 2 tbsp agave syrup
  • 3/4 cup gluten free oat flour (other flours would probably work just fine)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tbsp meyer lemon zest

for the ricotta “filling”:

  • 1/2 cup ricotta cheese
  • 1 tsp honey
  • 2 tbsp coconut milk

process:

  1. Preheat the oven to 375 F
  2. Combine the fruit topping mixture in a bowl, stir, and set aside.
  3. Blend the pancake mixture in a bowl.
  4. Spray a 10″ cast iron pan (or other ovenproof skillet) with PAM or equivalent, making sure to coat the sides as well.
  5. Pour the pancake mixture into the pan or skillet.
  6. Prepare the ricotta “filling” mixture, and drop by spoonfuls into the pancake batter, spacing it somewhat evenly throughout.
  7. Place the pan into the oven and cook until the pancake is set and the top is puffed and golden (about 25 minutes).
  8. Remove from the oven, cut into wedges, and serve immediately with your fruit topping!

yields: about 6-8 servings

Smooth Banana Oat Pancakes

23 Feb

These pancakes have a very smooth almost pudding-like texture.  They are delicious, easy to make, and will leave you feeling satisfied.  They are also much healthier than the common pancake recipe!  So you won’t feel guilty noshing these decadent pancakes down.  These make a great power food to start your busy day. -Caydie

Ingredients:

2 egg whites

1/2 cup rolled oats

1 ripe banana

2 tbsp yogurt (I prefer Brown Cow non-fat lemon flavor)

1 tsp baking powder

a dash of salt

Method:

Put all of the ingredients into a blender.  Blend until they have a smooth consistency (i.e. all of the oats are pureed).  From here you can cook them on a griddle as you would a normal pancake.  I enjoy mine with maple syrup, but nearly any topping will taste great with these gems!

Yeilds: 1 serving