Oatmeal Blueberry Pancakes

Packed with wholesome ingredients like blueberries, Greek yogurt, and whole wheat flour, these pancakes are a healthy and filling breakfast.

Banana Bread Pancakes

These Banana Bread Pancakes look and taste indulgent, but a few healthier ingredients make them part of a nutritious breakfast.

Single Serving Oatmeal Pancake

This Single Serving Oatmeal Pancake is a filling breakfast.  It's high in protein and high in flavor.  You'll want it for breakfast today!

There's no flour in this pancake.  No flour?  How can one make a pancake with no flour?  Simple--it uses oatmeal instead!  This oatmeal pancake is the most filling pancake I have ever eaten.  I actually was only able to eat half of it before I was to full to continue.  And, I had it for lunch!  Had I had it for breakfast, I maybe could have eaten a third.  This is one filling pancake I tell you!

So where did I come up with the idea for an oatmeal pancake?  Truth be told, I didn't!  Rachel, the author of The Avid Appetite did.  I was assigned to her blog for this month's Secret Recipe Club.  I've browsed her site before, so I knew that I would find a variety of delicious recipes on it.  In fact, my list of recipes I'd like to make from her list was long.  I picked out 17!  Then I had to narrow it down to just one.  I settled on making a breakfast dish and had to decide between a few of her smoothies and these pancakes.  And you know me and pancakes!

Anyway, this pancake is delicious and filling!  I think it's probably similar to baked oatmeal, but I've never had that before.  Rachel's recipe left room for a lot of options.  I chose to use unsweetened applesauce in place of the pumpkin.  Since I didn't have flavor from the pumpkin, I decided to use peanut butter for flavor, but since I didn't want to increase the calorie count, I used PB2 Powdered Peanut Butter .  The addition of peanut butter made me think to sprinkle in a few chocolate chips.  Then I topped off the whole pancake with a dollop of peanut butter, which I smeared over the pancake after taking pictures.

This pancake does take a few minutes to cook, and isn't the easiest to flip because it's so large.  Be patient with it though and let it cook almost through before flipping (that will make it easier).  If it breaks, no big deal...it will still taste delicious!  The flavor combination possibilities for this pancake really are endless.  You could have a lot of fun customizing your pancakes!

Single Serving Oatmeal Pancake

Serves 1

Ingredients:
1/2 cup oatmeal
2 egg whites
1/2 cup applesauce
1 teaspoon agave nectar
2 Tablespoons milk (I used almond milk)
2 Tablespoons PB2 Powdered Peanut Butter
2 Tablespoons chocolate chips
splash of vanilla
pinch of salt
coconut oil
peanut butter, syrup, fresh fruit, jam (your choice of topping)

1. Mix the pancake ingredients together.

2.  Melt about a teaspoon of coconut oil in a small frying pan.  You could also grease the pan with baking spray.

3.  Pour the batter into the pan.  Let the pancake cook on one side until it is completely set, about 5-7 minutes.  Flip the pancake and cook until the other side is brown, an additional 3-4 minutes.

4.  Top with peanut butter, jam, syrup or fresh fruit.

Source: The Avid Appetite

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Banana Bread Pancakes

Nothing says breakfast like a stack of hot fresh pancakes.  These fluffy banana bread pancakes are sure to please!

I don't make a lot of recipes more than once.  It drives Mike crazy!  A few weeks ago, I asked him what kind of rolls he wanted me to make to go with our soup.  He said "my favorite ones."  Uh...I need a little more information than that!  He couldn't remember any details about the rolls, other than that they were his favorite.  He said it wouldn't be so hard to remember if I didn't make so many different types of rolls!  Oh the joys of being married to a food blogger...

Anyway, you know that I love breakfast, and I have shared a variety of pancake recipes.  I typically make a different recipe each time I make pancakes, but with this recipe I have hit the jackpot!  The last 3 times I have made pancakes, I have made these Banana Bread Pancakes.  They are thick and fluffy with just the right amount of banana flavor.  I also add in a few chocolate chips (or peanut butter chips) for a touch of sweetness.  These pancakes are so delicious, you won't need syrup!

Typically I will make a double batch of these pancakes.  Then I freeze what I don't eat.  When I want pancakes for breakfast, I'll grab a couple from the freezer and pop them into the toaster.   A few minutes later I have "fresh baked" pancakes!

Banana Bread Pancakes

Makes 12 pancakes

Ingredients:

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 Tablespoon brown sugar

1/3 cup sugar

1 teaspoon cinnamon

3/4 cup buttermilk

2 Tablespoons butter, melted

1 Tablespoon vanilla

2-3 bananas, mashed

1/2 cup chocolate chips

1.  In a large mixing bowl, combine the flour, baking soda, baking powder, salt, brown sugar, sugar, and cinnamon.

2.  In a small bowl, whisk together the buttermilk, melted butter, vanilla, and mashed bananas.

3.  Stir the wet ingredients into the dry ingredients until just combined.

4.  Gently fold in chocolate chips.

5.  Scoop batter in 1/4 cup scoops onto a hot griddle.  Cook until golden brown, about 2-3 minutes per side.

Sour Cream Blueberry Pancakes

Are you a breakfast person?  You probably know by now that I am!  I would eat breakfast foods for every meal if I could!  However, I married someone who rarely eats breakfast, and when he does, would prefer a bowl of Lucky Charms over pancakes, waffles, or even cinnamon rolls.  Thankfully, he has other redeeming qualities *wink*.

A couple weeks ago, Mike was in Boston for a week for work.  I took advantage of the time that he was gone to make a big batch of pancakes for dinner.  I doubled the recipe so I would have plenty of leftovers for breakfast (and maybe another dinner) that week.  I froze the leftover pancakes, and then when I was ready to eat them, I popped a couple into my toaster.  After 2 rounds in the toaster, the pancakes tasted like they were fresh off the griddle!

These pancakes are different than my typical pancake.  Usually I gravitate toward thick fluffy pancakes, but these pancakes are quite thin.  They have a very minimal amount of flour in them, and that creates a different texture than most of the pancakes I usually make.  The pancakes are quite light, and I found that I could eat more of these than my typical fluffy pancakes.

I added in a generous amount of blueberries, since I don't like my pancakes plain.  You could also add in a handful of chocolate chips, or just leave the pancakes plain.  However you make these, be sure to spread them with butter and top them with syrup!

Sour Cream Blueberry Pancakes

Makes 8 pancakes

Ingredients:
7 Tablespoons all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup sour cream
1 cup blueberries
butter, for frying and serving
syrup, for serving

1.  In a medium bowl, combine the flour, sugar, baking soda, and salt.

2.  In a small bowl, whisk together the eggs and vanilla.

3.  Add the sour cream to the dry mixture and stir until just barely combined.

4.  Whisk the egg mixture in until just combined.

5.  Gently fold in the blueberries.

6.  Heat a griddle over medium heat and coat with butter.

7.  Drop batter by 1/4 cup servings (I use a measuring cup) onto the hot griddle.

8.  Cook on the first side until bubbles begin to form in the batter and the edges start to brown.

9.  Carefully flip the pancakes to the other side and cook for another minute.  (Be careful flipping the pancakes, as they are quite thin!)

Serve pancakes hot, with butter and syrup.

Source: The Pioneer Woman

Buttermilk Pancakes

By now, you are well aware of my love for breakfast foods.  Especially pancakes!  So it's no surprise, when browsing through Julie's Eats and Treats to find a recipe to make for this month's Secret Recipe Club, that I was drawn to her mom's recipe for Buttermilk Pancakes. 

Julie's blog features Simple, Easy but Delicious Food. I was drawn to a number of her recipes.  My "short list" included a whopping 13 recipes, but I had a major craving for pancakes so they ended up winning out.  I'm sure I'll be making more of her recipes in the future.

I like to make pancakes as an easy but delicious supper.  Served with an omelet and fruit, this made for a filling meal.  I added a cup of chocolate and peanut butter chips.  (I'm not a fan of syrup, so I put the sweetness in my pancakes.)  I think these would also be great with some blueberries or any other add-ins you choose.  I made a double batch of pancakes so I would be able to have pancakes for breakfast through out the week.  I've enjoyed these pancakes nearly every day last week, and I'll certainly make them again!

Buttermilk Pancakes

Makes 9-5" pancakes

Ingredients:
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg, beaten
1-1/8 cup buttermilk
2 Tablespoons butter, melted
1 cup chocolate chips (or other add-in of your choice)

1.  Preheat and lightly grease an electric griddle.

2.  Mix the flour, salt, and baking soda together in a bowl.

3.  Add the egg, buttermilk, and butter.  Stir until just combined, the batter may still have a few lumps.

4.  Drop 1/4 cup of the batter onto the griddle, spreading lightly with the bottom of the cup to even out the batter. 

5.  Cook until lightly browned on each side, about 2 minutes per side. Repeat with remaining batter.

Source:  Julie's Eats and Treats

Banana Peanut Butter Chocolate Chip Pancakes

When is the last time you pulled an all-nighter?  Our youth group had an all nighter this past Friday night to Saturday morning, and I was one of the few adults who "got" to stay up all night with the kids.  Honestly, it wasn't so bad.  We had a lot of activities, games, and awesome conversations to keep us awake.  The all-nighter ended on the best possible note--a pancake breakfast!

A family from our church (and good friends of mine) is moving to Haiti in 2013.  They have a ministry that they started down there a couple years ago and now they'll be taking the leap of faith and moving to Haiti to continue that ministry.  They are famous for making Haitian pancakes--Cinnamon and Haitian Vanilla flavored pancakes that are delicious! 

Speaking of pancakes...I made these beauties a couple weeks ago and posted a picture of my breakfast on my Facebook page.  I had planned to share them with you, and got a reader request to post the recipe please.  (Diane, this is for you!)  These pancakes are an upgraded version of a protein pancake that I make nearly every Friday morning for breakfast.  I had a few bananas that desperately needed eaten so I decided to add them to my pancakes.  While I was at it, I figured I might as well add in some peanut butter and chocolate chips.  It's one of my favorite flavor combinations--you simply can't go wrong!  The additions to my recipe resulted in the fluffiest pancakes I've ever had!

Banana Peanut Butter Chocolate Chip Pancakes

Makes 20 pancakes

Ingredients:

3 over-ripe bananas
3 (6 ounce) cups plain or vanilla Greek yogurt (18 ounces total)
3 eggs
1/4 cup peanut butter
1-3/4 cups flour
2 teaspoons baking soda
1/2 cup chocolate chips

1.  In a medium bowl, mash the 3 bananas.

2.  Stir in the Greek yogurt, eggs, and peanut butter until completely combined.

3.  Add in the flour and baking powder and gently mix until the flour is just combined.

4.  Fold in chocolate chips.

5.  Pour pancake batter onto a hot griddle using a 1/4 cup measuring cup.

6.  Cook pancakes for about 2 minutes before flipping and cooking for 2 more minutes.

Serve hot, with desired toppings.  These pancakes also freeze well--just cool before storing in a freezer bag in the freezer.

“Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com ”

Protein Pancakes

 

What do you typically eat for breakfast?  My usual breakfast is either a bowl of steel cut oats, or an egg on an English muffin.  However, if time and calories weren't an issue, I would gladly have pancakes, waffles, and french toast every day!  Since I don't have time for that, I like to make a big batch of pancakes for supper and then freeze them so I can just thaw what I want for breakfasts.

I was thrilled to find a healthy pancake recipe.   I was a little hesitant at first when I read the ingredient list because I'm not a fan of cottage cheese.  I figured I had nothing to lose, so I'd give these a try.  I was so glad that I did!  I added in a few chocolate chips for some sweetness, and then I ate the pancakes plain.  No syrup for me!  I've never liked syrup...another of my weird traits!  I made these on a Friday, after my long run, and they kept me full and energized all morning.

Protein Pancakes

Serves 3

You will need:
1 cup old fashioned oats, uncooked
1 cup cottage cheese
6 egg whites
1 scoop vanilla protein powder (optional, I did not use)
1 Tablespoon vanilla
1/2 Tablespoon cinnamon

1.  Blend all ingredients together in a food processor.  Let it sit for 5 minutes.

2.  Pour onto batter onto hot griddle and cook for about 2 minutes on each side.

This recipe can also be made into waffles using your waffle iron.  Store any leftovers in the fridge.

Source: Muncher Cruncher (who found it on Meals & Moves)

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


I love pancakes.  I am definitely a breakfast-for-dinner girl!  Growing up we would have breakfast for dinner at least 2 times a month.  And until I started working at 5am on Saturdays, we would always have a big breakfast on Saturdays, always pancakes or waffles.  I've never mixed up the recipe for pancakes too much, usually just adding in blueberries or chocolate chips, but when I saw this recipe, I knew I had to try them.  Let me tell you, they did not disappoint!  I thought they were perfect, and tasted so similar to cinnamon rolls, just more moist.

By the way, are you sick of cinnamon recipes yet?  I just noticed that my last 3 recipes have involved cinnamon!  Don't worry though, my next recipe doesn't have any cinnamon!

You will need:
One batch of your favorite pancake batter
1 stick margarine
1 cup brown sugar
2 Tablespoons cinnamon

For icing:
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

1.  In a microwave safe bowl, combine margarine, brown sugar, and cinnamon until smooth.

2.  Microwave in 10 second increments until margarine is soft and can be squeezed through a pastry bag.

3.  Transfer mixture into a pastry bag (or be like me and use a Ziploc bag with the tip cut off--easier clean-up!)

4.  Pour pancake batter onto hot griddle and pipe cinnamon mixture in a swirl over batter.

5.  When pancake is golden brown, flip and cook until the other side is done.  I found that the cinnamon mixture made the pancakes gooey-er than normal and so they didn't turn out quite perfectly looking.

6.  Mix together powdered sugar, milk, and vanilla to form a thin icing.  Serve on top of pancakes in place of syrup.

Adapted from: It's a Keeper

Pancake and Sausage Bites

Pancake and Sausage Bites (12/7/10)

We keep on seeing commercials for a restaurant that has a similar dish. It sounded so yummy and seemed easy enough, that I decided to try them out myself! It took only about 5 minutes to whip these up and then 20 minutes to bake, quick enough for breakfast, but we had it for dinner!

You will need:
1 cup pancake mix (prepared according to directions on box)
5 breakfast sausage links

1. Prepare pankcake mix as directed on box (I just had to add water to mine).
2. Cut sausage links into 3 pieces.
3. Place 1 piece of sausage in each hole of a greased mini-muffin tin. (Learn from my mistake and grease your tin, please!!!)
4. Pour pancake mix over sausages.
5. Bake at 350 for 18-20 minutes, until tops are golden brown.
6. Serve with syrup and enjoy!