Showing posts with label Pancakes. Show all posts
Showing posts with label Pancakes. Show all posts
Tuesday, October 13, 2009
Whole Grain Pancakes
Mary has a great recipe for a big batch of gluten free whole grain fermented pancakes. Check it out here.
Wednesday, September 16, 2009
Cream Cheese Pancakes
This recipe is very similar to the Cottage Pancakes I posted previously. I prefer these to the cottage cheese ones. I'll have to try to remember to have either jam out or a fruit sauce prepared to serve with them.
These portions were barely enough for 4 of us. I think I'll at least double it next time.
Cream Cheese Pancakes
Whip 2 egg whites and set aside.
In separate bowl or blender, blend together:
4 oz. Cream cheese
2 egg yolks
1/2 t. vanilla
1/4 t. cinnamon
Sweetener of your choice, if desired (I didn't use any)
Fold egg whites into cream cheese mixture. Cook on hot griddle.
These portions were barely enough for 4 of us. I think I'll at least double it next time.
Cream Cheese Pancakes
Whip 2 egg whites and set aside.
In separate bowl or blender, blend together:
4 oz. Cream cheese
2 egg yolks
1/2 t. vanilla
1/4 t. cinnamon
Sweetener of your choice, if desired (I didn't use any)
Fold egg whites into cream cheese mixture. Cook on hot griddle.
Tuesday, May 5, 2009
Cottage Pancakes
Ha! I'm posting on my breakfast blog.
I wanted to make pancakes for breakfast this morning, but I hadn't prepared them the night before. I generally use Sue Gregg's Blender Pancakes method, which I'll post about another time. Today, I used a different recipe from Sue Gregg's Breakfast cookbook - Cottage Pancakes.
Here's the recipe:
4 eggs, separated
1 c. cottage cheese (or kefir)
1/2 c. flour (I used rice flour)
1 T. olive oil or melted butter (I used coconut oil)
1/2 t. vanilla
1/4 t. salt
Beat egg whites until stiff. Set aside.
Beat egg yolks until light. Blend in remaining ingredients. Fold egg whites into batter.
Bake over moderate heat.
----
I had a little trouble gauging when to turn these. They were definitely fluffy, but also substantial. She suggests serving with fresh fruit topping, but I didn't have anything for that. I served them with maple syrup. I think I preferred them plain. They weren't too sweet, but they still had a nice taste. And, the kids liked them. Henry generally doesn't like pancakes, so it was nice to see him have seconds.
Plus, I liked that these were more protein based, rather than grain based. This made about 10 4" or so pancakes. We had 1 1/2 leftover, which Daddy can have for breakfast.
Since she mentions kefir as a substitute, I might try this with drained yogurt sometime.
I wanted to make pancakes for breakfast this morning, but I hadn't prepared them the night before. I generally use Sue Gregg's Blender Pancakes method, which I'll post about another time. Today, I used a different recipe from Sue Gregg's Breakfast cookbook - Cottage Pancakes.
Here's the recipe:
4 eggs, separated
1 c. cottage cheese (or kefir)
1/2 c. flour (I used rice flour)
1 T. olive oil or melted butter (I used coconut oil)
1/2 t. vanilla
1/4 t. salt
Beat egg whites until stiff. Set aside.
Beat egg yolks until light. Blend in remaining ingredients. Fold egg whites into batter.
Bake over moderate heat.
----
I had a little trouble gauging when to turn these. They were definitely fluffy, but also substantial. She suggests serving with fresh fruit topping, but I didn't have anything for that. I served them with maple syrup. I think I preferred them plain. They weren't too sweet, but they still had a nice taste. And, the kids liked them. Henry generally doesn't like pancakes, so it was nice to see him have seconds.
Plus, I liked that these were more protein based, rather than grain based. This made about 10 4" or so pancakes. We had 1 1/2 leftover, which Daddy can have for breakfast.
Since she mentions kefir as a substitute, I might try this with drained yogurt sometime.
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