Tag Archives: pancake recipes

Giant Baked Paleo Pancake

9 Oct

I seriously sat down to type this blog post almost an hour ago…it’s so easy to get sucked into the interwebs! My cat has fleas. This weekend we finally moved into our new house and it looks like the old owner’s cat must have left some behind. Ugh. He didn’t leave us anything useful. Just fleas, old army memorabilia and the 100 billion stickers his son put on the wall in his bedroom. Great.

But other than that I am THRILLED to finally be in our new house. I will do another house specific blog post but here are a few pictures from moving this weekend.

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Celebratory drink…been waiting for this one!!

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Last week I talked about blogger recipe development and it got me to thinking that normally when I bake things, I have to follow a specific recipe. But recently I have been experimenting with “winging it” when baking and have finally come up with one I could share!

I often throw together some sort of bread/muffins/quiche to eat for breakfast that I can quickly warm up. I was about to make zucchini pancakes to warm up one night last week but decided I didn’t want to bother with the griddle so I just poured the entire batter into a loaf pan and came up with this recipe: the Giant Baked Paleo Pancake. This would be approved on the 21 day sugar detox if you used a green tipped banana. The 21 Day Sugar Detox book comes out soon…so does Well Fed 2! AND I just saw today that Juli at PaleOMG and George at Civilized Caveman are joining forces to write a book. So many Paleo books..what do I do?!?!? Hello Christmas list!!!!

Giant Baked Paleo Pancake

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Makes 2 servings, Prep Time: 5 minutes, Bake Time: 25 min

3 eggs

1 cup of shredded zucchini (take the measurement AFTER you squeeze the water out)

1 banana

1 tbsp cinnamon

1 tsp baking powder

2 tablespoons of coconut flour

dash of salt

handful of Enjoy life Chocolate chips

**** You COULD add 1 tablespoon of honey and I highly suggest you add sweetener if you aren’t used to naturally sweetened baked goods. I thought of this more as a savory dish than sweet so I didn’t need it.

1. Pre-heat oven to 375. Shred the zucchini in a food processor and squeeze all the water out (I used a paper towel).

2. In a mixing bowl, add eggs and bananas and mix well. Then add zucchini.

3. Add the cinnamon, coconut flour, and baking powder and salt. Then add chocolate chips. Mix until incorporated.

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Bake in the oven for 20-25 minutes. Make sure to check on it because my oven is really weak.

I ate mine topped with sunbutter- duh. I was talking to a friend about substitutes for ketchup and salad dressing…..and I came to the realization that I don’t really use these two things anymore. And I got to thinking what I could tell her to use instead and what I used. Then I realized I literally put nut butter on everything….including carrot and sweet potato fries….eggs….and THEN I realized why I PROBABLY have gained a bunch of weight since my wedding. Woops. Oh well. At least it’s not a mystery….

Do you ever experience with baking?

What challenges did you face moving into a new house?

Almond Flour Pancakes

2 Aug

New Pancake recipe!! I’ve been craving pancakes almost every morning lately…. A huge difference from then usually veggies and eggs. My go to Paleo pancake recipe usually only involves eggs, banana and coconut flour but I had some almond flour to experiment with this week. I topped these pancakes with some fresh caramelized peaches from the farmer’s market I attended Saturday.

Almond Flour Pancakes
Serves 1
1/2 cup almond flour
2 eggs
2-3 table spoons canned full fat coconut milk
1/2 tsp cinnamon (or more)
**I didn’t use any sweetener, but you could add 1 tsp of honey.

I threw in a handful of enjoy life chocolate chunks….which I cannot have in the house anyone due to me consuming the whole bag

Mix ingredients until you get a consistency that will run off the spoon. Add more coconut milk and/or water if needed.

Make sure your griddle/pan is nice and hot (350) and sprayed with cooking spray. Cook 4″ rounds for 3-4 minutes a side.

This made 6 small pancakes. I topped them with the peaches and honey.

I’m blogging from my I-Pad so the pictures are not in order. And this will prob be my last post before my wedding and honeymoon so I apologize in advance for the prolonged absence (like anybody actually cares). I promise I will have tons of photos afterwards!

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Strawberry Rhubarb Compote

9 Jul

I’m not sure what to call this recipe…I used it as a syrup but I guess the technical term would be compote. I also wanted to mention that this recipe has NO SUGAR ADDED! I am baffled that most jelly, jam, spread, syrup, whatever has sugar added. You would think the fruit (mostly sugar itself) would make it sweet enough. That’s how I felt about this recipe. If I added sweetener…I feel like the sweetness factor would have been off the charts. Since cleaning up my diet, I find artificially and overly sweetened things nearly unpalatable. I prefer to enjoy the natural sweetness of fruit without dumping a bunch of sugar on it. Okay I’ll stop talking. This recipe is super easy and sweet!

Strawberry Rhubarb Compote

Serves 1-2, 10 mins prep & cook time

1 cup chopped rhubarb

1 heaping cup fresh or frozen strawberries

1 tbsp black cherry balsamic vinegar (regular or other fruit-flavored will work just fine!)

1 tsp chia seeds

1/2 cup water (or more, depending on thickness)

First, place your rhubarb and strawberries in a medium saucepan. Add water so it almost covers fruit (1/2-3/4 cup)

strawberry rhubarb

My strawberries were frozen but you can use fresh. I stock up when they are on sale and freeze!

saucepan

Let the mixture come to a boil and let boil for 2-3 minutes. Then, add your balsamic and chia seeds. The chia seeds will expand and make it thicker.

olive oil

These flavored olive oils are bomb!! I get them from a friend who works at Olive a Sudden in Palm Desert, CA. Frank snuck in that picture!!!

Reduce the stove to simmer and let the mixture simmer for 10-15 minutes until thickened.

I served this over yummy Paleo Pancakes. The sweetness was off the charts!! No sweetener or maple syrup needed on these babies!

Paleo Pancakes

Paleo pancakes: 2 eggs, 1 banana, 1 tablespoon of coconut flour, dash of cinnamon

Paleo Pancakes with syrup

Yum!!

strawberry rhubarb compote with paleo pancakes

Do you find yourself needing extra sweetener?

What is your sweetener of choice?

Coconut Rutabaga Pancakes

2 Mar

Today I discovered my next veggie obsession: rutabagas. I picked one up yesterday while killing time in the best grocery store ever- Wegmans- it’s like our Trader Joes. Since I made another trip to Buffalo the over day I just had to stop there….and mill around for as long as possible. They are a great potato substitute so anything where you would normally eat white potatoes you bring this little guy in.

My objective was to make this recipe from Paleomg (one of my favorite) for rutabaga egg nests. It was a success, and it was delicious, but I discovered something amazing while doing it. I shredded my rutabaga in the food processor then used coconut oil for frying the nests.When taste testing the rutabagas, I discovered that shredded rutabaga fried in coconut oil tasted like….shredded coconut! Boom.

Shredded rutabaga

Shredded Rutabaga

I started thinking about how I could take advantage of this. But I foresee lots of experiments with the rutabagas in the future.

My first experiment- obviously pancakes. They were more savory than sweet but after the fact I am envisioning all sorts of alternative toppings.

 

Paleo Coconut Rutabaga PancakesCoconut Rutabaga Pancakes

Serves 1

1 cup shredded rutabaga (I peeled mine and ran it through the shredder attachment on my food processor)

2 eggs

1 scant tablespoon coconut flour

1 tablespoon coconut milk

1/2 teaspoon cinnamon

dash of nutmeg

salt/pepper

2 tablespoons coconut oil or butter (Must be coconut flavored. If not, add coconut extract)

**You might want to consider adding sweetener (some stevia or honey). I didn’t because I’m currently not eating sugar or sugar substitutes.

– Put your eggs in a medium bowl and beat until mixed. eggs

Wegman’s eggs are far superior

– Add scant tablespoon of coconut flour and coconut milk and mix.

-Add the cinnamon, nutmeg,  S&P, and sweetener if using.

-Fold in your rutabaga until well mixed.

-Place some coconut butter on your griddle (heated to 350) and let it melt.

-Spoon about 1/4 of the mixture on top of the butter and press down with a spatula. Repeat with the remaining mix, making sure to put more oil down before each one (I made four pancakes).

IMG_cakes on the griddle

– Let cook for 4-5 minutes on each side.

-I topped mine with sunbutter.

Can’t wait to make them again tomorrow. They were great, but they probably could have used that added sweetener. I could even top them with a natural made syrup to get some sweetness in. Next time!

Kale

Ate them with a side of kale

What’s the best thing you’ve made so far this weekend??

Paleo “PB & J” Pancakes

24 Feb

Okay, so I know I’m not supposed to be eating pancakes buuuuut I figured since they were Paleo, it’s Sunday, and my blog is indeed called Pencils and Pancakes, that these would be an acceptable decision.

I’ll admit I was inspired by PaleOMG’s PB&J pancakes, but really my recipe looks nothing like hers. I just stole her idea. These don’t taste like regular pancakes in case you’re wondering. But if you’re trying to eat clean, on Paleo, or just want to try something different and don’t mind an eggy taste give them a shot!

Peanuts and peanut butter are NOT Paleo or allowed on Whole 30- I substituted Sunbutter- which is sunflower seeds turned into a butter. If you’ve never tried it you’re seriously missing out. Stop buying expensive nut butters and just make your own. Seriously, I spent $4 on organic sunflower seeds and made about two cups of delicious, sugar and sugar substitute free, ‘sunbutter’. Win-win. Make it now! Then makes these pancakes:

Paleo PB&J pancakes

“PB &J” Paleo Pancakes

1 banana

2 eggs

1 scant tbsp coconut flour

sprinkle of cinnamon

a couple drops of organic almond extract (for flavor, optional)

For syrup:

1/2 cup strawberries

2 tbsp black cherry balsamic vinegar (plain would work fine, but of course I’ll use my fancy flavored ones)

1 tbsp water

1 tbsp sunbutter

 

1. Heat your griddle to 350 degrees. Mash the banana with a fork until you get a smooth consistency.

2. Add two eggs and whisk together.

3. Add coconut flour and whisk more.

4. Add almond extract and cinnamon and mix to combine.

5. Meanwhile, place strawberries, water and vinegar in a small saucepan on the stove and bring to a boil.

6. Pour pancakes on the griddle (keep them under 4” in diameter) and cook until bubbly on one side. Flip and finish.

7. After syrup comes to a boil, reduce the heat and simmer until thick, approx 4-5 minutes.

8. Top pancakes with sunbutter and strawberry syrup. Enjoy!

Paleo PB&J Pancakes2

I ate mine with a side of crispy kale; random but good. If you try this recipe let me know! It’s definitely a great one! And go make sunbutter NOW.

Weekday Protein Pancakes: Two Ways

25 Jan

Pancakes on a weekday!?!? Way too good to be true. I usually don’t get up any where near early enough to make pancakes, but this week we were hit with some winter weather that had me getting up earlier than normal.

I don’t know why my brain works this way, but I figured since I was already getting up early because my normal 40 minute commute turned into an hour commute, I might as well get up even EARLIER so I could make pancakes.

I didn’t want super sweet indulgent pancakes. I have been struggling with feeling full and snacking so I wanted something with protein that would hold me over. Cereal has been making an appearance in my breakfast and I never feel full and satisfied and want to just KEEP EATING it because it’s so good.

After perusing a lot of the protein pancake recipes on the web and not really finding anything that fit the bill, I decided to wing it. The result: delicious, satisfying and surprisingly low cal.

They were so good on Wednesday that I made a variation of them on Thursday.

Protein Pancakes: Two ways

Makes 1 serving: 200 calories (not including toppings)

1/4 cup cottage cheese

1/4 cup oats

2 egg whites

1/2 scoop designer whey vanilla protein powder

1/2 tsp cinnamon

Blend all ingredients in a blender and cook on a pancake griddle at approx. 350 degrees for 3-4 minutes on each side.

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Almost took a bite without taking a pic!

Texture: thin, dense and filling (not your traditional fluffy and light pancakes but delicious and filling).

Variation- Peanut Butter Chocolate Pancakes

choc cakes

Add 1 tsp cocoa powder (omit cinnamon)

Replace vanilla protein powder with chocolate

Add a few chocolate chips (add after blending)

Top with peanut butter or PB2!

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Equally as mouthwatering! Can’t wait to make more tomorrow!

Coconut Peanut Butter Pancakes

19 Nov

 

 

Happy Monday! Since I’m on vacation this week, the posts will mostly consist of non-teaching related stuff. But be prepared for some recipes as I get ready to cook my first Thanksgiving dinner later in the week. I know I’m on vacation but I am really trying to stay on track as far as food and exercise. It is hard. It’s hard to get out of that ‘I’m on vacation…screw it’ mentality. And family and friends are sometimes no help. Sorry!

This weekend I was excited I got to go browse in my local Natur-Tyme organic food grocery store. I was like a kid in a candy store! All of the cool alternative baking ingredients that I read about in blogs were right there! I left with some of my favorite new ingredients ‘PB2’ (the greatest thing on earth…if you haven’t tried it….GOOGLE IT NOW), and some coconut flour to try with some of the Paleo and pancake recipes I’ve been meaning to make.

 

 

 

This morning I got right to work to make a coconut flour pancake recipe…since I’m obsessed with them. I got this recipe from Dashing Dish, one of my favorite recipe blogs, but modified it a little because I wanted to make it a smaller serving.

 

Coconut Peanut Butter Pancakes

Makes 3-4 medium pancakes / Cook Time including prep: 15 minutes

3 tbsp coconut flour

1 1/2 tbsp peanut flour (PB2)

1/4 tsp baking powder

2 -3 tsp sugar or sweetener of choice (I don’t need my pancakes very sweet, but if you do you might want to add more)

4 egg whites

1/8-1/4 cup of water

 

Directions:

Mix all ingredients besides water. Then add enough water to make a batter-like consistency. The original recipe said that it would be a lumpy thicker style batter. Cook until browned on one side and bubbly on the top, then flip and cook for another 3-4 minutes. I topped mine with 1/2 a banana and some pancake syrup. Yum!

 

How do you stay on track while on vacation? Or is it no-holds barred? I’d love to hear some thoughts!

 

Pencils and Pancakes

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