Browsing Tag


Peanut Flour Pancakes and Giveaway

December 16, 2010

I’ve had a bit of a crazy week at work. It seems as if everyone is working extra hard, making the final push until Christmas. Paired with a company Christmas party and a couple coffee dates, the closest I’ve gotten to making dinner for myself has been opening up a yogurt container.

But even on those days when I don’t have time to cook dinner, I find time to make a killer breakfast. It’s always been my favorite meal of the day, and I find myself pulling out my cookbooks at 6 a.m. much more than 6 p.m. Totally normal behavior, right?!

So even though I’ve been eating some pretty dull dinners, breakfast has been fabulous. And yes, I realize my site already has three other pancake recipes, but I just can’t get enough of them! If you’re a fluffy hot cake lover, these babies will be right up your alley. Before I made these Peanut Flour Pancakes, I thought the only way to get fluffy pancakes was to use all-purpose flour. But as you can see, I was so very wrong.

If you’ve never cooked with peanut flour, here’s the low-down. It’s made from ground peanuts, as the name suggests, that have had a portion of the fat removed. The flour is gluten-free and packed with protein, making it great for vegetarians and athletes looking to add a little extra protein to their diets. The peanut flavor is mild and slightly sweet but not overtly peanut-like. Surprisingly, it also gives you incredibly delicious and fluffy pancakes that will brighten even the coldest of days.

Can’t find peanut flour? I feel for you! To remedy this, I am giving away two bags of Trader Joe’s peanut flour to one lucky reader. To enter the giveaway, leave a comment at the bottom of this post telling me what you’re most thankful for this holiday season! The winner will be announced Monday, December 20th.

Peanut Flour Pancakes

*3/4 cup peanut flour
*1/2 cup whole wheat flour
*3/4 tsp. baking soda
*1/4 tsp. salt
*1 Tbsp. brown sugar
*1 egg
*1 cup milk
Sugar-free syrup or regular maple syrup

*Stir together the peanut flour and whole wheat flour, breaking up any of the lumps. Add in the baking soda and stir until well combined.
*Add in the remaining ingredients and stir until just combined.
*Heat a non-stick skillet over medium heat. Spoon pancake batter by the quarter cup onto hot skillet and cook, 2 to 3 minutes per side.
*Serve with pancake syrup, if desired.

Happy Cooking!


Whole Wheat Banana Pancakes

October 25, 2010

Cue the Jack Johnson song because I’m making banana pancakes. And you should, too. Actually, I’ve been making banana pancakes for over a week now and am convinced these pancakes are the best breakfast yet on Espresso and Cream. This recipe is loosely adapted from the buttermilk pancakes in my most recent cookbook obsession, Gourmet Today. I’ve been reading and cooking my way through it, recipe after delicious recipe, entirely shocked it sat unused on my shelf for almost a year.

What makes them so great? They’re fluffy and light, despite being made with whole wheat flour, and the addition of mashed bananas and cinnamon gives the sensation of eating banana bread without the 50 minute bake time. And my personal favorite part is that they’re just slightly sweet so they don’t send you into a sugar coma. Breakfast sugar coma? Gross.

Aside from making banana pancakes to start off our Saturday, Joey and I headed off to Minnesota to watch his brother Jason play football. It was a great weekend spent with J’s family and some of our friends from Bethel.

Joey’s sister Amber and her husband Jake came from Chicago. 
Profile shot of the cheering section. 
Sarah and I have been friends since we were four. Coincidentally, she married one of Joey’s close college friends, Kurt, in June. Aren’t these newlyweds the cutest? 
 The whole gang: Joey, me, Amber, Jake, Jason, Ali, and Joey’s parents, Lisa and Brian. Thankfully most of the rain stayed at bay and we were able to bypass the ponchos. Have I mentioned how much I love fall weather?

Whole Wheat Banana Pancakes
(Printable Recipe)

*1 medium ripe banana, mashed
*1 large egg
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. ground cinnamon
*1/2 tsp. vanilla extract
*1 Tbsp. sugar
*1 cup milk
*1 Tbsp. ground flax (optional)
*1 cup whole wheat pastry flour or all-purpose flour
Nonstick cooking spray
Sliced bananas 

*In a large bowl, combine the banana, egg, baking soda, salt, cinnamon, vanilla, and sugar. Stir to combine. Add in the milk, ground flax, if desired, and flour. Stir until well combined.
*Preheat a nonstick skillet over medium heat. Lightly spray with nonstick cooking spray.
*Spoon batter, two pancakes at a time, into preheated skillet. Cook for 2 to 3 minutes, or until bubbles form in the center of the pancakes. Flip and cook an additional two minutes. Serve with sliced bananas and other desired toppings. (Peanut butter is my favorite)

Happy Cooking!


Buckwheat-Greek Yogurt Pancakes

September 16, 2010

I’ve posted before about my ambivalent relationship with pancakes. How I never really crave them and can count on one hand the number of times I’ve made them in my own apartment. But fall weather has that way of doing funny things to your taste buds, and this week I found myself wanting, craving even, a warm stack of pancakes.

But, alas, when I really got down to making them it wasn’t a stack of white fluffy pancakes that I really wanted. No, it was something heartier, denser and slightly healthier, too; so the timing seemed perfect when I came across this recipe from a cute little site called Never Home Maker.

It felt as if it was meant to be, Greek yogurt and pancakes together in one. What could be better than that? Of course I felt the need to meddle and play around a little with the recipe, and since I had buckwheat flour on hand I tossed a little in to replace the all-purpose flour. And because my love affair with all things almond and cinnamon continues, I tossed them in, too.

The resulting pancakes totally hit the spot and quenched my hot cake fever faster than you can say Aunt Jemima. Oh, the syrup. I left it out because I don’t really like syrup all that much. For me, a little melted jam is always a much better alternative, but take your pick.

Buckwheat-Greek Yogurt Pancakes
(Printable Recipe)

The addition of buckwheat flour paired with the whole wheat flour makes for a dense, filling pancake that has a complex flavor and packs a nice nutritional punch. When paired with a little Greek yogurt for protein and some melted sugar-free jam, pancakes are suitable for any day of the year.

*1/2 cup whole wheat flour
*1/3 cup buckwheat flour or all-purpose flour
*1/2 tsp. baking powder
*1 large egg
*1/2 cup Greek yogurt (I used 2% Fage Greek Yogurt)
*1/2 cup buttermilk
*1 tsp. almond extract
*2 tsp. canola oil
*1/2 tsp. ground cinnamon
*3 tsp. Stevia, Splenda or brown sugar
*1/2 cup red raspberry preserves (I used Smuckers Sugar-Free Red Raspberry)
Additional Greek Yogurt (optional)

*In a mixing bowl, combine the flours and baking powder. Add in the egg, Greek yogurt, buttermilk, almond extract, oil, cinnamon and Stevia or desired sweetener. Stir until just combined. If you are using buckwheat flour the batter will be slightly gooey.
*Heat a nonstick skillet or a skillet sprayed with nonstick cooking spray over medium heat. Add batter to the heated skillet, 1/3 cup per pancake, and cook until small bubbles form at the surface of the pancake. Flip and continue to cook 1 to 2 minutes more, until dark golden brown on both sides.
*In a microwave-safe cup, heat the preserves for 30 seconds, until pourable. Pour a couple tablespoons over each pancake and top with a dollop of Greek yogurt, if desired.

Happy Cooking!


Pecan-Cinnamon Oatmeal Pancakes

May 11, 2010

I am what you might consider one of those annoying people who likes getting up early, with the exception of some Saturday mornings when I sleep in until (gasp!) eight or nine, I’m usually up and at it around seven. And being a morning person, there is nothing I love more than a good breakfast or morning ritual. Sure, I have my own morning rituals at home, but it’s when I am up in Minneapolis/St. Paul visiting J. and my best friend, Emily, among others, that I take part in my favorite morning ritual of all – breakfast at The Good Earth.

Being a creature of habit, I order the same thing every time – ten grain hotcakes served with a side of peanut butter. And despite my best efforts, I have yet to find something similar here in Des Moines, or anywhere else for that matter. They are crunchy, dense, and fulfilling in a way regular pancakes could only dream of being, and while these pecan-cinnamon oatmeal pancakes aren’t a replacement for my ten grain hotcakes, they certainly are a step in the very-right direction.

This past weekend my mom commented on how much she loves pancakes, and thanks to the very timely Deb of The Smitten Kitchen, who posted a recipe for oatmeal pancakes just last week, I felt eager to put my own twist on the recipe for Mother’s Day breakfast. These little hotcakes are pure gold. Despite being made with whole wheat flour and oatmeal, they don’t seem overly dense, just enough to fill you up for hours to come, and the cinnamon, vanilla, and pecan flavors mask their underlying healthfulness. “Gosh these are filling,” said my mom. “You should let your readers know that they probably won’t be able to eat more than one!”

 My mom captured this candid moment, for those of you who ever wonder 
what blogging looks like behind the scenes at my apartment.

Pecan Cinnamon Oatmeal Pancakes
Recipe adapted from Deb of The Smitten Kitchen via Good to the Grain cookbook
*3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
*1 cup all-purpose or whole wheat flour (I used whole wheat)
*2 tablespoons sugar
*2 teaspoon baking powder
*3/4 teaspoon Kosher or coarse salt
*3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
*1 1/4 cups whole milk
*1 cup cooked oatmeal (To make: 1/2 cup uncooked, microwaved for 2 minutes with 1 cup water)
*2 large eggs
*1 tsp. vanilla extract
*1 tsp. ground cinnamon
*1 cup chopped pecans
(Fruit preserves or maple syrup, if desired) 

*Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.
*In a smaller bowl, whisk the butter, milk, cooked oatmeal, eggs, vanilla, and cinnamon together until well combined.
*Gently stir the wet ingredients into the dry ingredients. It is okay, even good, if the batter is slightly lumpy.
*Heat a large skillet or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This helps pancakes cook evenly and avoid burning) Rub the pan generously with butter or spray with non-stick cooking spray.
*Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Sprinkle batter with some of the chopped pecans. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before cooking the next pancake. Continue with the rest of the batter.
*Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

Happy Cooking!


Potato Pancakes

February 15, 2010

In my opinion, there’s nothing more satisfying that finding a great deal on an article of clothing, especially when it’s something you’ve had your eye on. The thrill of the hunt, extra cash in your bank account, and, of course, being able to tell your friends about your good fortune. But second to finding something great on sale, is finding a new way to use leftovers, and as far as leftovers go, it doesn’t really get any more versatile than mashed potatoes.

The concept of potato pancakes was first introduced to me by my grandmother. A resourceful cook by means of economic necessity, she had more tricks for feeding a family on a budget in her apron than I can count. This version is a little different than the recipe she passed on to me, but it still holds true to the grandma original.

Crispy on the outside and edges, smooth and creamy in the center, and cooked in slightly browned butter, these pancakes could easily serve as breakfast, lunch, or dinner fare and topped any way that suits your taste. I’ve topped mine with salsa and chopped cherry tomatoes, though grated cheese, spinach, or sour cream would be delicious.

*1 cup mashed potatoes
*1 large egg
*2 Tbsp. grated Parmesan cheese
*1/4 cup all-purpose flour
*1/2 tsp. salt
*1/2 tsp. black pepper
*1/2 Tbsp. butter
Salsa, tomatoes, sour cream, or toppings of choice (optional)

*In a mixing bowl, stir together mashed potatoes, egg, cheese, flour, salt, and black pepper until well-combined.
*In a skillet over medium-high heat, melt 1/4 tsp. of the butter until the butter is slightly browned and golden. Spoon half of the potato mixture into the skillet. Cook 2-3 minutes, then gently flip the pancake with a spatula and cook an additional 2-3 minutes. Repeat with the remaining 1/4 tsp. butter and potato mixture. Top with salsa, tomatoes, or topping of choice.

Happy Cooking!