Happy National Pancake Day, everybody! I do love pancakes and always find an excuse to make them every week. I had grand plans this past weekend to make this new recipe we’ve been loving, but we ended up making it Friday night for our pre-run carbo-loading and needless to say the natural lighting was not present.
Anyways, if you wish to celebrate this day of pancakes, here are a listing of the pancake recipes I’ve made on the blog – as well as some of my favorite toppings!
Gluten Free Oatmeal Pancakes
Gingerbread Pancakes (yes, I know gingerbread is a seasonal flavor, but these should be eaten all year round they’re so good!)
Banana Bread Pancakes
If you’re looking for something simpler, Gluten Free Bisquick is definitely my favorite. We first discovered in Hawaii! Although they’re not quite as good back on the mainland without Lilikoi syrup ;).
Sick of just topping your pancakes with syrup? I don’t know how anyone could get tired of syrup, but here are some other awesome combinations to either put on top of the pancakes, or in the batter.
- Coconut butter + blueberries
- Mixing in toasted millet + buckwheat groats + chia to the batter (love the crunch!)
- Yogurt + granola
- Banana + honey (you could even get fancy and caramelize the banana)
- Chocolate chips + peanut butter
- Spinach (blend in to the eggs and you’ve got GREEN pancakes!)
- Blueberry jam + cottage cheese (new favorite!)
- Yogurt + banana + coconut
- Chocolate chips + strawberries
- Pumpkin + toasted pecans
- Lemon poppyseed flavored (put in a little lemon juice/extract and poppyseeds)
(Thanks, Sister for quite a few of these ideas 😉 )
Pancakes have always been one of my favorite meals – breakfast, lunch or dinner. Some things definitely do not change!
HAPPY NATIONAL PANCAKE DAY!
I feel bad for not providing any new recipes since before Christmas… So that’s already almost a month. I really wanted to post something, but haven’t made anything recently, and if I tried during the week my pictures would turn into a major fail – sun, why do you hate Wisconsin in the winter? Thinking back to filling my (NEW!
page this past weekend, I came across this picture on my hard drive…
Mmm, those look like delicious pancakes! I searched over my blog to see if I ever posted the recipe, and it turns out this one went un-posted. I even had a named post in my draft posts with only the ingredients put in. At least I had gotten that far! And when, you may ask, was this picture/recipe taken and made? September 15th. Oh goodness, that’s quite a long time ago. I wish I could say for certain that I loved this recipe, but to be quite honest, I can’t really remember… but I certainly wouldn’t have saved the picture if they were bad!
Banana Bread Pancakes
- 1 c oat flour (ground using gluten free oats)
- 1t baking powder
- 1/4 c rolled oats
- 1/4c ground flax
- 2 bananas
- 1/2 c unsweetened vanilla almond milk
- 2 eggs
1. Mix together all the dry ingredients in a large bowl.
2. In a smaller bowl, mash the banana and then add that, the milk, eggs and vanilla to the dry ingredients.
3. Stir everything together and then cook on a griddle until done.
At least all pancake recipes are cooked basically the same way! Served here with some delicious chicken breakfast sausage.
I imagine these would taste like banana bread… and that sounds quite tasty. I think these might have to be recreated this weekend, along with a bunch of other recipes :).
It’s been a bit since my last post, and even longer since my last recipe! Even though we cooked quite a lot at our condo in Hawaii, no recipes were quite blog-worthy. Well, this recipe was technically written and talked about frequently since it was one of our regular breakfasts, but of course it needed to be updated for the holidays! Gluten Free Bisquick is definitely a new favorite and cannot live without ingredient in our household. It is pricier than we would like it to be at $3.99 for a pound, but it is worth it when I feel like I can finally bake normally again!
I used to always go to iHop during the holidays and get their Gingerbread Pancakes – what’s not to love when there’s gingerbread, whipped cream and sprinkles? This is a variation on the Nature Pancakes that I will one day photograph nicely rather than embedded in a vacation post :).
- 1 cup gluten free bisquick
- 2T buckwheat groats*
- 2T millet*, toasted
- 1T chia seeds*
- 1/2c-3/4c unsweetened vanilla almond milk
- 1 egg
- 1T molasses
- 1t cinnamon
- 1/2t ginger
- 1/4t cloves
- 1/4t allspice
*If you’re making these for a more traditional crowd, feel free to omit the groats, millet and chia 😉
1. Combine all ingredients and mix well – no worry of over mixing when it’s gluten free!
2. Bake on a preheated griddle just like normal pancakes.
3. Top with coconut cream and christmas sprinkles (optional)
- 1 can full fat coconut milk
- 3T organic powdered sugar
1. Mix all ingredients until fluffy/creamy. I haven’t been successful actually making it into whipped cream, but it’s delicious this way so I’m content.
The coconut cream got soo drippy on the hot pancakes. But it was an absolutely delicious topping for pancakes! Easily my new favorite pancake recipe and toppings. Happy December, everybody!