Whole Grain Pancakes (My new favorite)

These are my new favorite whole grain pancakes. They have a secret ingredient (ricotta) that made them light. They were gobbled up by my family. I was looking for left overs for lunch and they were all gone. You can put on your favorite topping. My favorite topping is homemade berry jam.

Ingredients

1 1/2 C whole grain flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T coconut oil
2 eggs beaten
1 1/4 C cashew milk or milk of your choice
1/2 C ricotta
2 T honey
1/4 tsp vanilla
cooking spray
topping of your choice

Directions  Serves 4-6

1. In a pour in flour, baking powder, baking soda, salt and blend with wire whisk. Blend in coconut oil with the whisk until it is all incorporated.
2. In a small bowl beat together eggs, milk ricotta, honey and vanilla. Fold into flour mixture. Blend until all combined.
3. Heat skillet spray with cooking spray. When hot pour on pancakes batter. Cook on both sides.
4. Serve hot with your favorite topping. Enjoy

Whole Grain Pancakes

I am picky about pancakes. They have to be just the right mix. I don't like them dry. I like them having some moistness to them and being light as well. These fit my requirements nicely.They can be made quickly and they don't heat up your kitchen. They make a nice snack for later if you have leftovers too. :)

Ingredients:
2 C whole grain flour (I just used spelt)
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T chia
2 eggs
2 T olive oil
2 T honey
1 1/2 C almond milk unsweetened
top with your favorite topping.

Directions:
1. Heat up griddle to about to about 300 degrees. Grease with oil.

2. Mix all the dry ingredients in a bowl. Stir together with a wire whisk.

3. Add eggs, oil, honey and milk, Stir until just mixed.

4. Pour the batter on to griddle. Cook until light golden on both sides. Top with your favorite topping. I love them with homemade jam.

 Try these pancakes with our amazing Honey Buttermilk Syrup! You will love it!

  

Blender Whole Grain Spelt Banana Pancakes

Toasted Coconut Cashew Pancakes

Aloha Pancakes!

Love the Beach!

We just had an amazing week in Hawaii with our whole family. There was 16 of us. Even our 3 grandchildren came. Our grandchildren thought the beach was wonderful. I could just watch them play on it and enjoy it for hours.  We had a marvelous time. This is where we stayed. LOVED this beach. That was right out our back door. Listening and watching the waves brings me so much peace. It will be a cherished memory. We missed out on having coconut macadamia pancakes so I did some today. I replaced the macadamias with cashews. They were a yummy treat.

Ingredients
1 C unsweetened shredded coconut
1 C chopped in blender cashews unsalted (macadamia would be great too)
2 T coconut oil
2 T honey
2 C spelt or whole grain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C Almond milk
2 T honey
3 T coconut oil
1 T vinegar
1 egg
1/2 tsp almond extract

Directions  serves 4
1. Place a skillet on the stove on medium low heat. pour in the coconut and let toast. Stirring it often. It will take a couple minutes. Then stir in the nuts, oil and honey. Let let the nuts toast until a light golden. Take off the heat and let cool.
2. In a medium bowl pour in flour, baking powder, baking soda, and salt. Stir with a whisk until all combined.
3. Then stir in the milk, honey, oil, vinegar, egg and extract. Until just combined.
4. Fold in 1 cup of the nut mixture. Reserve the remaining amount.
5. Heat a skillet and lightly grease.
6. Pour on the pancake mixture on to the skillet and cook on both sides.
7. Take off the skillet and top with remaining nut mixture and fruit,  syrup or jam would be good to. I liked them just with the nut mixture and fruit. Delicious.

Oatmeal Teff Quinoa Pancakes

In honor of Mother's Day on May 11, this month's Recipe Redux theme is spotlighting our treasured heirloom dishes and utensils in the kitchen. Even though we only formally celebrate mothers once a year, it's much more often that we cooks use the items they have passed on to us.

One of my favorite heirloom kitchen utensils is this classic egg beater. It used to belong to my husband's grandma, and I have owned it for about 25 years. I am sure it was around much longer than that, but I am not sure on exact dates. :)They sure don't make things like they used to. It works wonderfully, and is so much easier than the typical plug-in-the-electric beater, find the attachments thing. Just grab it and mix up the pancakes!

These pancakes are a delightful version using three wonderful whole grains--oatmeal, teff, and quinoa. You're sure to love them.

Ingredients

2 1/2 C. Oat flour
1/2 C Teff flour Bobs Red Mill is a good choice
1/4 C quinoa flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 C honey
1/2 tsp salt
2 1/2 C. buttermilk ( I used 1% milk and 2 1/2 T. white vinegar)
2 Large eggs
1/4 C orange juice
1 tsp. vanilla
2 tsp. grated orange zest
1 tsp. cinnamon
2 T coconut oil
Toppings for the pancakes
apple toppings
jam
buttermilk syrup

Directions
1. Blend dry ingredients together in a large bowl until all blended.

2. In another bowl, mix all the wet ingredients together.

3. Combine wet and dry ingredients together. Mix until blended. Don't over mix.

4. Cook on hot Skillet. I loved the orange cinnamon combination. :)

An InLinkz Link-up

Whole Grain Heart Pancakes--A Healthy Breakfast for Valentine's Day




Whole Grain Heart-shaped Pancakes with Strawberry Syrup and powdered sugar

Heart Pancakes with Strawberry Syrup and Buttermilk Syrup. Mmmm!

So here at Grain Crazy we decided to make Valentine's season start a little earlier so it can last longer. It is one of our favorite times of the year. It is also Britney's birthday, so that makes it extra special to us.   So we are going to bring you some healthier options for Valentine's Day in the next couple weeks.

I used spelt flour for the pancakes, but you could substitute your favorite whole grain flour. I've included both the recipes for Strawberry Syrup and my favorite Honey Buttermilk Syrup. The pancakes are good with one, but even better with both!

Ingredients
Pancakes
2 C whole grain flour (I used spelt.)
2 tsp baking powder
1/4 tsp salt  optional
1 tsp cinnamon
2 eggs
2 T coconut oil
1 T honey
1 1/2 C almond milk unsweetened

Strawberry Syrup
2 1/2 C frozen strawberries, thawed
1 tsp lemon juice
3 T honey

Buttermilk Syrup
3 T butter
1/2 C honey
1/2 C buttermilk (If you don't have buttermilk, use 1/2 C milk and 2 tsp vinegar)
1/2 tsp baking soda
1/2 t vanilla
2 tsp almond extract (optional (but so good!))

Toppings
strawberries, cut up
sifted powdered sugar


Directions
1. Heat up griddle to about to about 300 degrees. Grease with oil.

2. Mix all the dry ingredients in a bowl. Stir together with a wire whisk.

3. Add eggs, oil, honey, and milk, Stir until just mixed.

4. Pour the batter on to griddle. Cook until light golden on both sides.  Then take them off the griddle and cut into heart shapes using a cookie cutter. You can then decide what topping you want on them.  

cutting out the hearts

5. For Strawberry Syrup place the strawberries, juice and honey into blender and blend until smooth. 

6. Sift with powdered sugar if desired. 

7. For Buttermilk Syrup, place a saucepan on medium low heat. Pour in butter, buttermilk, and honey. Let the mixture come to a boil for 2 minutes. Take off the heat stir in baking soda, vanilla, and almond extract. Serve over warm pancakes.

8. Place cut up strawberries on top. 

* Cut up bananas would be delicious too.
* I found the squeeze bottle at walmart for 2 for $2.00. It makes it a fun way to apply the syrup.


You might also like to check our Strawberry Vanilla Valentine Pudding. It is such an elegant, yummy dessert!

Blender Whole Grain Spelt Banana Pancakes

I made these last night and they tasted so good. I loved the texture of them. It used to be that I wasn't a big fan of pancakes because they were so dry. I now have learned to really enjoy them. It is because I have found recipes that our not dry. Yum!

My grandson (picky eater) as well as the whole family loved them. It was so nice seeing them eat something that was loaded  with some great nutrition. We also had fried eggs with them. They balanced out the meal nicely. It was a great dinner. Enjoy your weekend.


Ingredients:
2 C almond milk
4 T flax seeds
2 ripe banana
1 1/2 C spelt flour
1/2 C kamut
2 T honey
2 T coconut oil
1 T baking powder
1 tsp apple pie spice
dash of salt to 1/4 tsp
toppings: bananas, blueberries preserves  buttermilk syrup  

Directions:
1. Pour into a blender milk, and flax seed. Blend a couple minutes. (until the flax seed all ground up)
2. Put the rest of the ingredients into the blender. Blend for a couple minutes until all combined.   
3. Let rest for 5 min and then pour on hot griddle. Cook until done on both sides.
4. Top with your favorite topping.

Spelt Pancakes

I am picky about pancakes. They have to be just the right mix. I don't like them dry. I like them having some moistness to them and being light as well. These fit my requirements nicely.They can be made quickly and they don't heat up your kitchen. They make a nice snack for later if you have leftovers too. :)

Ingredients:
2 C whole grain flour (I just used spelt)
2 tsp baking powder
1/4 tsp salt * optional
1 tsp cinnamon
2 eggs
2 T coconut oil
2 T honey or vegan option of sweetner
1 1/2 C almond milk unsweetened
top with your favorite topping.

Directions:
1. Heat up griddle to about to about 300 degrees. Grease with oil.

2. Mix all the dry ingredients in a bowl. Stir together with a wire whisk.

3. Add eggs, oil, honey and milk, Stir until just mixed.

4. Pour the batter on to griddle. Cook until light golden on both sides. Top with your favorite topping.


Try these pancakes with our amazing Honey Buttermilk Syrup! You will love it!

Whole Grain Blender Waffles with Berries

Blender waffles with Berries

This is a fun idea for a fast and yummy breakfast or snack. I loved being able to used the mixed grains in them as well. They had a great consistency and flavor. I served them at a class I taught and they really liked them. That is always a good thing. :) I hope you enjoy them as well.   

Ingredients:

1 ½ c. grains wheat or I used 3/4 C Spelt and 3/4 C Kamut

2 ¼ c. warm water & ¼ c. dry powdered milk (or 2 ¼ c. milk)

3 eggs

1 t. salt

1 T. honey

1/4 C ground flax* optional 

1 T baking powder

1 tsp baking soda

1/3 C oil

1/2 C Whole Grain flour (I used a Spelt mixture pf spelt, quinoa, brown rice and amaranth)

1 tsp cinnamon *optional

1/4 to 1/2 C Water to make it the right consistency
Berries for on top

Directions:

1. Pour grains, water and powdered milk into the blender. Let it blend 4 min or until smooth. Then just add the reaming ingredients (Except for the additional water).  Blend for about 2 more minutes till smooth.

2. Let the mixture sit for about 5-10 min to let it rest. Add additional water 1/4 C at a time to get to the right consistency. Blend in blender till all combined. 

3. Pour on to greased waffle iron or skillet and cook until they are done. 

4. Serve with berries. Yum! :)   

Apple Oatmeal Whole Grain Pancakes

I was able to whip these up fast before my children left for school today. They are a nice hearty pancake that will fill you up for the morning. It is a great way to start your families day.

Ingredients: Servings 6

1 C old fashioned oatmeal
2 C Whole grain flour (I used combination wheat and spelt)
2 T baking powder
1 tsp cinnamon
1/4 tsp nutmeg or pumpkin spice *optional
1/2 tsp salt
1/2 + 2 T milk
1 C water
1/4 C oil (I used grape seed oil)
1 T coconut oil *optional
2 eggs
1 t vanilla
4 T honey
1 C finely chopped apples (I put them in the blender)

Topping options:
cinnamon and sugar, jam, fresh fruit or syrup

serve with fresh fruit :)

Directions:

1. In a bowl mix all the dry ingredients with a wire whisk.

2. In another bowl beat milk, water, oil, eggs, vanilla, honey and apples.

3. Gently stir the wet ingredients into the dry until completely mixed.

4. Heat up skillet. Spray or pour on some oil. Scoop about 1/4 C and pour on to hot griddle.

5. Flip over when bubbles form.

6. Serve with your favorite topping.

Moist Mixed Grain Pancakes with Buttermilk Syrup

This week I am going to feature breakfast foods since breakfast is the most important meal of the day. I sometimes have a hard time convincing my daughter of that so, I have to work very hard to get foods she will eat.

The combinations of flour worked great! (Tapioca, Spelt, Kamut, Oatmeal, and Quinoa). The tapioca flour added a nice texture to the pancake. They were nice and moist too. You can buy tapioca flour out of the bulk bins if you want to try it out. The pancakes were light like white flour pancakes, but much healthier. There was only one pancake left over when the meal was over so that is a good sign :) I had fun making some giant pancakes like the ones you get at the restaurant.

Ingredients:
2 C whole grain (I used 1 C spelt and 1 C Kamut)
1/2 C quinoa flour
1/2 C Oat flour (You can grind oatmeal in the blender)
1/4 C tapioca flour
1 tsp salt
1 1/2 T baking powder
1/4 C coconut oil or oil of your choice
1/4 C honey
2 3/4 C water
2 eggs
1 T apple cider vinegar
Topping Buttermilk syrup* optional (I used almond milk this time worked great!)
Directions:

1. Measure dry ingredients together into medium size bowl and whisk together so they are all combined.
2. Cut the oil and then the honey into the dry mixture with whisk.
3. Whisk in the water, eggs and vinegar. Stir until just combined. Let it sit for a few minutes till it rises and starts to bubble.
4. Heat up skillet pour or spray on some oil. Pour on the batter. Cook on one side till bubbles start to form. Then cook on the other side.
5. Serve with buttermilk syrup or your favorite topping.

Make your own Almond Milk and Almond Kamut Pancakes

Almonds have a nice amount of absorbable calcium. A 1/4 C of almonds has 92 mg of calcium. Almond milk can help to mildly alkalinize your body, and strengthen bones, reproduction system and nerves. Almond Milk also offers essential fatty acids, protein ,and nutrients iron, vitamin B, potassium, vitamin E and phosphorus.
I think it is nice to be able to make it almond milk at home. It is an easy process.

This is the remaining almond meat that was left over. Don't throw it out. Store in the fridge in air tight container till ready to use. Use it in your baking. When you are making breads, pancakes, cookies etc..

This is what the finished amount that I ended up with. It is good to shake it up when you get it out of the fridge to make sure it is all mixed up. I doubled the recipe. If you double it divide the nuts in half (after the soaking process) and blend them separately. Then you can combine when you drain. My blender can't hold a double recipe. I found these lids for the jars, at Walmart they come in very handy.

Almond Milk:
Ingredients:
1 C almonds
enough water to cover the almonds over night
3 C water (It could be more or less depending on the consistency that you want.
1/2 tsp vanilla optional
1/8 tsp salt optional
honey to sweeten optional

Directions:
1. Place the almonds in a bowl and cover with water. I placed plastic over it. Let sit at room temperature.
2. Drain out the water off the almonds the next morning.
3. Pour the almonds into blender. Add one cup of water, blend till creamy.
4. Then add remaining water to your desired consistency. Then put a wire strainer or cheese cloth over a bowl and drain. I pushed the almond meat with a spoon to make sure all of the milk got out.
5. You can then add vanilla, salt, or sweetener if desired. Store in the fridge. Tastes great on oatmeal. :)

Almond Kamut Pancakes
I used the almond meat for these pancakes. I whisk the dry ingredients with the nut meat. Then added the oil and liquid.
We ended up with a healthy pancake.

Almond Kamut Pancakes:
Ingredients:
1/2 nuts (I used the leftover almond meat)
3/4 C kamut or other whole grain flour
3/4 C rice flour
1 tsp cream of tarter
1 tsp baking soda
3/4 tsp sea salt with iodine
1 1/4 C almond milk, kefir or milk
1/2 C water Or till it reached desired consistency
1 T coconut oil
1 tsp cinnamon *optional
1/4 tsp fresh grated nutmeg *optional
1/4 tsp cardamom *optional
*Optional Cut up fruit mixed into batter bananas, berries or apples.

Directions:
1. Blend all the dried ingredients together using a whisk. If desired add the spices too.

2. Then blend in the oil and the liquid with the wire whisk until reaches desired consistency. Don't over mix. Let sit 5 to 10 min. (It gives it a chance for the ingredients to work together)

3. Then heat up griddle. Pour or spray on oil. Then drop pancakes batter on to griddle. Bake evenly on both sides. Then serve with your favorite toppings.

Whole Grain Pumpkin Pancakes

We had these for dinner tonight. It is fun to switch it up sometimes. I like pancakes better at dinnertime than for breakfast. I was thinking about making pumpkin pancakes the other night so, I decided tonight was a great night to make them. I LOVE pumpkin. I like eating it all year long. These tasted great!

Ingredients:

2 C whole grain flour (spelt, kamut, oats) or whatever mix you want
3-4 T coconut sugar or sweetener of your choice
1 T Baking powder
1/2 tsp cinnamon
1/4 tsp ginger
pinch of cloves
1/2 tsp salt
1 3/4 C Kefir, milk or plain yogurt (*may need to add a couple T of flour if you use milk. )
1/2 C canned pumpkin
1/4 C coconut oil or oil of your choice

Directions:

1. In bowl mix the flour, sugar, spices, salt, baking powder. Cut in the coconut oil till its all combined. If using another oil just stir it all in to dry mixture.

2. Then stir in the pumpkin, and kefir or milk. Mixture will be lumpy. Don't over stir. Just stir until completely moistened.

3. Pour on to hot griddle. Cook 1 to 2 min on each side. Top with you favorite topping.

*Options: 1. You could put mini chips in or even the regular size. 2. You could put candied nuts on them. 3. We put on homemade raspberry jam and a dab of cream. 4. Cinnamon and sugar with butter. Lots of options. =)