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Posts Tagged ‘Pancakes’

Pumpkin Pancakes

I wanted to make a special breakfast for my stepkiddos this morning to celebrate Halloween a bit early, as well as simply celebrate the coming of fall weather (we finally had a cold front with mornings in the 40′s!).

I had just a bit of canned pumpkin left over from the last batch of pumpkin scones. My youngest stepdaughter loves pancakes, so making pumpkin pancakes seemed to be the most logical option for something yummy and special.

I pulled out my standard pancake recipe, brown sugar whole wheat oatmeal pancakes, and modified it the tiniest bit. The resulting pumpkin oatmeal pancakes were so good! The girls enthusiastically had seconds and I will definitely be putting them on my regular cold-weather breakfast rotation.

PUMPKIN OATMEAL PANCAKES
Makes 12 5-6 inch pancakes
Downloadable PDF of Pumpkin Oatmeal Pancakes

  • Set a griddle to medium-low and allow to heat while you prepare the batter
    • I don’t own a griddle, so heat 2 nonstick skillets over 2 burners set to medium-low heat
  • In a large enough liquid measuring cup, mix the following:
    • 3/4 cup quick-cooking oats
    • 3/4 cup buttermilk (or 3/4 cup milk with 1/2 Tablespoon apple cider vinegar)
  • Let oats soak while you prepare the rest of the batter
  • In a large mixing bowl, whisk together the following:
    • 3/4 cup whole wheat pastry flour
    • 3/4 teaspoon baking soda
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/8 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 2 1/2 Tablespoons brown sugar
  • To the dry ingredients, add:
    • 1 egg
    • 2 Tablespoons melted butter
    • 1/2 cup canned pumpkin
    • 3/4 cup milk
    • The oatmeal/milk mixture
  • Mix batter well
  • Using a 1/4 cup dry measuring cup, pour 1/4 cup of the batter at a time onto heated griddle or skillets
  • Allow to cook until edges start to firm and a few bubbles appear on the top
  • Gently flip pancake over and cook other side until cooked through, about 1 – 2 minutes
  • Serve immediately or keep warm until ready to serve (I keep mine in a styrofoam tortilla warmer that keeps them very warm until everyone in the house gets out of bed)
  • Top with your favorite toppings – we topped ours with a bit of maple syrup, whipped cream, and chopped pecans

Pumpkin oatmeal pancakes

The oatmeal and the whole wheat pastry flour make these more filling than standard pancakes, and the pumpkin and extra cinnamon make them extra tasty. Topping with whipped cream and chopped pecans make them extra special for a pre-Halloween breakfast. I have just enough left over to warm up for the girls’ breakfast tomorrow morning.

These would also make a wonderful fall breakfast-for-dinner meal, served with some breakfast sausage on the side; hot, filling, and hearty.

Downloadable PDF of Pumpkin Oatmeal Pancakes

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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BEETS.

Not the favorite veggie of many folk.

Roasted Beets
Roasted Beets

I debated about sharing this dish.

Why?

  • I can count on one hand the number of people I know who like beets (and not use all 5 fingers).
  • I normally share recipes I think a number of folk I personally know would enjoy actually trying (and this ain’t one of them).
  • It will probably turn a few heads, and not in an, “I must try that!” kind of way.

Why, then, am I sharing it?

  • I love beets (when I began researching digestive problems, it seems everywhere I turned I read about the benefits of beets).
  • I love eggs. (That’s right, beets and eggs).
  • This was the best post-run-recovery breakfast I’ve ever eaten.

It also gives me a chance to mention both:

I am a Facebook follower of Johnson’s Backyard Garden. Yesterday, they posted a link to this recipe for Almond & Beet Pancakes by Sprout & Pea. I had just roasted 4 beets purchased from Johnson’s Backyard Garden at Saturday’s farmers market, and hadn’t yet decided what I was going to make with them. They posted a link, my dilemma was solved.

Beet Pancakes

My pancakes turned out thicker than those made by Sprout & Pea. I substituted a few ingredients because I didn’t have almond flour, almond milk, or agave on hand. Instead, I used whole wheat pastry flour, light vanilla soy milk, and brown sugar. Instead of pureeing the beets in a food processor, I pureed them with additional soy milk in a blender until smooth and thick.

I taste-tested two for lunch yesterday, drizzling them with butter pecan syrup.

  • Impression #1:  you can really taste the beets! (That’s a good thing.)
  • Impression #2:  syrupy toppings are too sweet. (That’s a bad thing.)

I tucked the remaining pancakes into a storage dish and stowed in the refrigerator, happy I liked the pancakes but bummed I didn’t like the topping. Another dilemma.

Fast forward to this morning. Just as I was about to come to the finish of my morning jog, I boldly turned around and started jogging it again, reversing my route and therefore, doubling my normal jog. Longest distance I’ve jogged in 5 years! (That’s a good thing.)

Not long after, I was starving! (That’s a bad thing.)

I instinctively reached for my favorite post-run food, dreaming of a golden pool of rich yummy goodness . . .
On top of a beet pancake?
That could work.
And it did!
Sometimes, I think I could eat anything so long as it’s smothered with a river of egg yolk.

Beet Pancake with Egg

Rich and savory, I was in heaven!

Egg over easy over beet pancake

Since I’m not a nutritionist, I won’t begin to tout the health benefits because, well, I’m not really qualified to. But for me, I know when I feel physically weak (like after an intense workout), nothing makes my body feel stronger than an egg. I know it’s easier for my weakened digestive system to process an egg than a host of other protein sources. I know when I eat an egg combined with a source of whole grain, my body feels stable and nourished instead of jarringly shocked like it does if I eat carbs without balancing them with enough protein. I know when I eat beets as well as items with whole wheat flour, I’m happier because my dysfunctional digestive system is suddenly functioning like a normal person’s.

Breakfast is the most important meal of the day. For folks with malfunctioning digestive systems like me, it can be the most debilitating meal of the day. If I eat the wrong thing that upsets the balance of my ultra-sensitive digestive system, it can take the rest of the day to heal from the crazy-painful, debilitating backlash my body reaps.

This meal was the perfect combination of . . . something . . . that made me feel amazingly WELL (and that’s a good thing).

BEET PANCAKES WITH EGG OVER EASY
adapted from this recipe posted by Mardi at Sprout & Pea
Downloadable PDF of Beet Pancakes with Egg Over Easy

  • In a 400 degree oven, roast:
    • 4 small or 3 medium red beets
      • I scrub the beets, place them on a sheet of foil, spritz with a tad of olive oil, and wrap the foil into a packet, enclosing the beets, then place the foil packet in a baking dish
  • Roast for 30 – 40 minutes, or until beets are tender
  • Set aside to let cool
  • Peel beets and roughly chop into large pieces
  • Place chopped beets in a blender and puree, adding soy milk (or milk of choice) as needed, until a smooth, thick puree forms
  • In a large mixing bowl, add:
    • 1 1/2 cups whole wheat pastry flour
    • 3 eggs
    • 1/4 cup soy milk (or milk of choice)
    • 2 Tablespoons brown sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
  • Mix well, then add beet puree
  • If batter is too thick to pour, add additional soy milk to thin
  • Heat a skillet or griddle over medium to medium-low heat
  • Once heated, pour batter by 1/4 to 1/3 – cups-full and cook for just a minute or two
  • Once bubbles begin to form on top, flip pancake and cook for another minute or two, until cooked through
  • Remove and keep warm
  • Repeat with remaining batter
  • Heat another skillet coated lightly with cooking spray over medium-low heat
  • Add one egg to skillet, cover, and let cook until white is cooked through but yolk is still soft
  • Top one beet pancake with egg, season with fresh cracked black pepper, and serve
  • Other topping choices: syrup, honey, fruit, nuts

Roasted Beets

I promise, the next post will involve something normal, like chicken.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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