Nut Butter & Jam Pancakes {Leftovers made FUN!}

April 2, 2013 by · 6 Comments

Nut Butter & Jam Pancakes

Always on a mission to repurpose leftovers, I recently had some extra silver dollar size pancakes that no one seemed interested in enjoying – these picky people around here sometimes rain on my leftovers parade! LOL!

Thankfully, a little idea popped into mind – a heaping stack of little pancakes just oozing with gooey nut butter and jam! Who could resist that delectable treat?

Well, I’m happy to report those leftover pancakes are gone! And so I thought I’d share this simple, yet delicious way to repurpose pancakes. This Stack-o-YUM not only makes a scrumptious breakfast, but is also a fun lunchbox option for the kiddos – just be sure to pack a slightly smaller, less gooey version!

Pancake Sandwiches

Layers of gooey nut butter and jam create a delectable treat that makes leftover pancakes yummy & FUN!

Looking for some great pancake options?
Here’s a few of our favorites:
• Fluffy Little Almond Flour Pancakes(GF)
• Coconut Flour Pancakes(GF)
• Power Pancakes

What are some of your favorite ways to repurpose leftovers? Please share in the comments below … I’d love to feature your idea in a future post!

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Filed Under: Breakfast, Kid Friendly Recipes, Pancakes/Waffles ·

Pumpkin-y Pancakes (GF)

December 8, 2012 by · 14 Comments

I’m quite a pumpkin aficionado, so developing an almond flour pumpkin pancake was on the top of my “to-do” list for Fall! And thankfully, this recipe was fairly easy to create, because I simply used my delicious Fluffy Little Almond Flour Pancake recipe as the base.

By the way, you don’t have to be GF to enjoy the benefits of blanched almond flour. Whether your GF or not, adding it to your diet is a healthy way to add variety and satisfy those carb-cravings without sacrificing good nutrition. That’s because blanched almond flour is low in carbs, high in protein and fiber, and provides many essential vitamins and minerals, as well as healthy fats.

Thoroughly whipping the egg whites is the secret to making fluffy almond flour pancakes!

Keeping the pancakes small (about 3″ in diameter) makes it easier to flip them and also helps them cook-up nice and fluffy!

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Pumpkin-y Pancakes (GF)

Yield: 12 silver dollar size pancakes

Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs, room temperature
  • 1/3 cup pumpkin puree
  • 2 tbsp butter, melted (if you're DF, use coconut oil)
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  1. Preheat griddle over medium heat.
  2. In a small bowl combine the blanched almond flour, baking soda and salt.
  3. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  4. Place the egg yolks in a large bowl and whisk in the pumpkin puree and melted butter. Next, whisk in the maple syrup, vanilla and pumpkin pie spice.
  5. Then, add the dry mixture to the pumpkin mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter. (Batter will be very thick.)
  6. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  7. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
  8. Grease preheated griddle with butter (or coconut oil).
  9. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  10. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  11. Carefully flip and cook another few minutes until done.
  12. Serve hot off the griddle with cultured butter, crispy walnuts and a drizzle of pure maple syrup. Happy Fall!
http://thenourishinghome.com/2012/12/pumpkin-y-pancakes-gf/

 

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Filed Under: Pancakes/Waffles · Tagged:

Peach Pancakes (GF option)

August 7, 2012 by · 10 Comments

Summertime brings an abundance of fresh organic peaches, which always results in lots of smiles in our house as we try to find new ways to enjoy them at virtually every meal.

Of course, a super easy way to savor summer peaches, is to simply add them to your favorite pancakes! Peach pancakes make the perfect weekend family breakfast, or even a quick, yet healthy weeknight dinner.

STEP ONE: Choose Your Pancake Batter …
All three of my nutritious pancake batters work great with fresh, ripe peaches:
• Almond Flour Pancakes(GF)
• Coconut Flour Pancakes(GF)
• Soaked Whole Grain Power Pancakes

I frequently opt for almond flour pancakes, because their mild flavor and light, fluffy texture is more reminiscent of traditional white flour pancakes. Yet, unlike refined white flour, almond flour (as well as coconut flour and properly prepared whole grain flour) provides a good dose of protein, fiber and nutrients in every bite!

STEP TWO: Fire-Up The Griddle!
Once you’ve prepared your pancake batter, preheat your griddle. While waiting for the griddle to get hot, peel and slice three fresh ripe peaches. A quick and easy way to peel peaches … bring a stockpot of water to a rolling boil. Add whole peaches and allow to steep for one minute. Using tongs, remove peaches from boiling water and place in a cold water bath. Once cooled to touch, peel off skins and slice.

Once your griddle is hot (a couple of drops of water added  to the griddle should “dance” across the surface), lightly grease surface with butter or coconut oil. Ladle pancake batter onto hot griddle and top with one or two peach slices. (Placing fruit on top, rather than mixing it into the batter, helps to ensure that the pancakes cook through evenly.)


When making almond flour or coconut flour pancakes, it’s best to keep them small since they’re so delicate. Keeping the pancakes small (about 3″ in diameter) makes it easier to flip them and also helps them cook-up nice and fluffy! Another trick is to use a slightly damp nylon spatula, which helps to keep the pancake from sticking to the spatula.


Serve these scrumptious peach pancakes hot off the griddle with cultured butter and pure maple syrup, or a dollop of homemade yogurt drizzled with raw honey. Yum!

Wishing you a peachy summer! Blessings, Kelly

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Filed Under: Pancakes/Waffles ·