pancakes – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Patriotic Pancake Stacks https://www.ovenloveblog.com/patriotic-pancake-stacks/ https://www.ovenloveblog.com/patriotic-pancake-stacks/#comments Thu, 27 Jun 2013 16:37:56 +0000 http://www.ovenloveblog.com/?p=2737 rwbpancakes1

I am pumped about these Red, White and Blueberry Pancake Stacks that I’m sharing at MPMK today. Seriously, I love them. I want to feed them to everyone. They are adorable, are they not? Perfect for 4th of July breakfast or any other patriotic holiday. Let’s celebrate ‘Merica with a short stack this year!

Best thing about these is how versatile they are- you can use your favorite pancake recipe (gluten-free, grain-free, paleo, vegan, whatever) and use dairy-free coconut whip if you need to. Adaptable to all diets- you know I love that! Go forth and eat pancakes, my friends.

]]> https://www.ovenloveblog.com/patriotic-pancake-stacks/feed/ 1 Grain-Free Fat Almond Pancake https://www.ovenloveblog.com/grain-free-fat-almond-pancake/ https://www.ovenloveblog.com/grain-free-fat-almond-pancake/#comments Wed, 19 Jun 2013 02:15:41 +0000 http://www.ovenloveblog.com/?p=2719 fatpancake1

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

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Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

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Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)
 

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Author:
Serves: 6

Ingredients
  • 5 eggs
  • 2 cups milk (cow’s, coconut, almond.. etc)
  • ½ cup pureed squash, apple or pear (or more milk, if you like)
  • 2 tbsp honey or maple syrup
  • 1 tsp sea salt
  • 1 cup plus 2 tablespoons almond flour
  • 2 tbsp organic butter or coconut oil
  • chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions
  1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
  2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
  3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
  4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

]]> https://www.ovenloveblog.com/grain-free-fat-almond-pancake/feed/ 11 Chelsea’s Lemon Souffle Pancakes https://www.ovenloveblog.com/chelseas-lemon-souffle-pancakes/ https://www.ovenloveblog.com/chelseas-lemon-souffle-pancakes/#comments Fri, 22 Jun 2012 09:00:00 +0000 http://www.ovenloveblog.com/chelseas-lemon-souffle-pancakes/ Today, you get to meet Chelsea from Chelsea’s Culinary Indulgence. She is a 20-something, self-taught cook just like me and I know you’ll enjoy her recipe. I can’t wait to whip up a plate of these myself. Thanks for sharing, Chelsea!
Hello Oven Lovers!  I’m Chelsea, the girl behind the blog Chelsea’s Culinary Indulgence.  I’m so excited to be guest posting for Natalie on one of my favorite blogs- Oven Love!
Seeing as how there are always so many amazing breakfast and brunch recipes on Oven Love, I thought what better recipe to guest post about than just that!  After a great debate, I decided on these lemon soufflé pancakes.  Just the idea of a soufflé pancake was enough to entice me, but with the addition of lemons I was sold!  These fluffy soufflé pancakes are just bursting with lemon flavor.  Drizzle with some agave nectar and a sprinkle of powdered sugar and its breakfast time!  If you don’t have agave nectar, you can use regular syrup, but I find that the agave’s natural sweetness enhances the lemon flavor without overpowering.
 
4.5 from 2 reviews

 

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Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • 1 egg yolk, lightly beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • 3 egg whites
  • Agave nectar and powdered sugar to garnish

Instructions
  1. In a medium bowl stir together flour, baking powder, lemon peel, and salt.
  2. Make a well in the center of flour mixture and set aside.
  3. In a small bowl, combine the egg yolk, milk, and the ¼ cup melted butter.
  4. Add egg yolk mixture all at once to flour mixture.
  5. Stir just until moistened.
  6. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips will stand straight up).
  7. Gently fold egg whites into batter.
  8. Do not overmix.
  9. Pour ¼ cup of the batter onto a hot lightly greased griddle.
  10. Cook over medium heat about 2 minutes on each side until pancakes are golden brown.
  11. Serve with agave nectar and powdered sugar.

]]> https://www.ovenloveblog.com/chelseas-lemon-souffle-pancakes/feed/ 8 Sweet Beet Pancakes https://www.ovenloveblog.com/sweet-beet-pancakes/ https://www.ovenloveblog.com/sweet-beet-pancakes/#comments Mon, 05 Mar 2012 14:23:00 +0000 http://www.ovenloveblog.com/sweet-beet-pancakes/
Oh, how the times have changed.
If you told me five years ago that I’d be recommending that you eat beets in any form, I would have laughed in your face. But here I am, about to tell you why you need to make beet pancakes- and soon.
This weekend, I had my first experience cooking with beets. Hubs brought home four beets for me from our farmer (Hilton) and I knew it was time to experiment. Is it weird that I am not ready to eat a plain roasted beet, and that I’d rather put it in a pancake first? Weird or not, that’s what I did. I roasted those babies up, trimmed and pureed them (all with GLOVED hands, which I highly recommend unless you want stained beet fingers), and mixed them up into my batter.
The verdict? Sweet and delicious. Hubs thought they could use a little extra syrup, but I didn’t think the earthiness of the beets came on too strong. The little guy enjoyed them, too (that means he actually took a few bites and didn’t run the other way asking for M-I-L-K).
If you’re new to beets, too, I would encourage you to start with this recipe. It’s a fairly safe introduction into the world of beets. Some day soon, I hope to face my fears and actually eat a beet on its own.. but until then, I’ll be sitting down to a plate of these sweet, pink cakes.
P.S. Like most pancake recipes, these are freezable!
Sweet Beet Pancakes
 

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adapted from Weelicious- http://weelicious.com/2011/06/28/red-beet-pancakes/?utm_source=rss&utm_medium=rss&utm_campaign=red-beet-pancakes
Author:
Recipe type: Breakfast
Serves: 6

Ingredients
  • 1 Cup All Purpose Flour
  • ¾ Cup Whole Wheat Flour
  • 3 Tbsp Light Brown Sugar
  • 1 Tbsp Baking Powder
  • ½ Tsp Kosher Salt
  • 2 Medium Beets, roasted & pureed (about ¾ Cups)
  • 1¼ Cup Milk
  • ⅓ Cup Plain Greek Yogurt
  • 1 Large Egg
  • 3 Tbsp Melted butter or coconut oil
  • 1 Tsp Vanilla extract

Instructions
  1. Sift the first 5 ingredients into a bowl.
  2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  5. Serve with desired accompaniments- butter, syrup, honey or jam.
  6. To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.

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