Sunday, January 01, 2012

Eat: Pancakes here! Come and get your pancakes!

We love pancakes in this house.
Pumpkin pancakes, chocolate pancakes, cinnamon pancakes, banana bread pancakes, oatmeal pancakes, plain pancakes ... ohhhh pancakes. 

So over the last two weeks we tried 2 new pancake recipes that were both huge successes and tonight I'm going to share those recipes with you! 
Lucky, lucky you. 

First up, chocolate brownie pancakes. 
If that name itself doesn't send you into a tizzy, I don't know what will. 
What makes this even better?
Oh, their clean eats! 
The original recipe is actually a waffle recipe but since we don't have a waffle maker I took her recipe and made pancakes instead. 

1 1/2 cups whole wheat  flour
1/2 cup raw cacao powder
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. real salt
1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
1 3/4 cups almond milk (you can also use non-fat or low-fat milk)
2 ripe bananas
2 whole eggs
2 tbsp. coconut oil
1 tsp. vanilla extract
3 tbsp. honey

Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift. 
Disclaimer: I didn't sift my ingredients because I don't have a sifter. Oh, snap! 
They turned out great nonetheless.

Step 2 – Add your wheat germ to the bowl and blend well with a whisk. 

Step 3 – In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.

Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.

Step 5 – For waffles: pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.
For pancakes: same rules apply, less is more. I used a 1/4 C measuring cup to pour the batter onto the griddle. 

Eat and Enjoy!

My children each ate 3 and asked for more and I had to cut them off! They would have eaten all 19. 

. . . 

Alright, so the next morning, after your delicious brownie pancakes, you may want lighter ones.
These cinnamon pancakes with cinnamon honey butter will be just right! 

Cinnamon Pancakes:
2 1/2 C Flour
3 Tb. Cinnamon
1 tsp. Baking powder
1/4 tsp. Salt
2 Eggs, beaten
1 tsp. Vanilla
2/3 C Honey
1 1/2 C Almond milk
1/4 C Coconut oil 

In a large mixing bowl, mix the first 4 ingredients. In a medium bowl, mix the rest of the ingredients. Pour wet ingredients into the dry ingredients; mix well. Using a 1/4 C measuring cup, pour batter on hot, greased griddle or frying pan. 
Top with cinnamon honey butter. 

Cinnamon Honey Syrup:
3/4 C Honey
1/2 C Butter
1/2 tsp. Cinnamon (you could do more. I would have liked it better with about 1tsp.)

Heat all ingredients until combined. Serve warm. 

I wanted to eat all 16 of these pancakes. They were to die for. 


Sara K. said...

These sound fantastic! I'm going to try them. Coincidentally, I just posted a recipe for a strawberry syrup that's perfect on pancakes. ;)

Sara K. said...

Well, I tried both types of pancakes -- delicious! I didn't make the cinnamon honey butter, though... I'll bet that adds even more to the experience!

The Wifey said...

Awesome Sara! I love finding new pancake recipes! :) I'm making the chocolate ones tomorrow for my birthday boy but I'm using spelt flour instead!