Yes to Yummy

Tag Archive: pancakes

Chocolate Chip Banana Pancakes (whole-wheat + vegan)

June 1, 2016 Leave your thoughts Print this page

040

Food! Glorious food!

023

It feels like I’ve barely had time to cook lately. The past six months or so, I’ve significantly upped my yoga practice, so I’ve been dashing off to afternoon or evening classes almost every day. When I get home, I’ll snack on whatever fruits and veggies I can find rather than cooking an elaborate meal. While I love yoga — I am training to become a teacher this summer and fall, after all — I do miss my daily ritual of preheating the oven and heating pans with olive oil.

Sometimes, though, a free morning or night will present itself, and I’ll get roasting, bake something, or make a yummy breakfast like these pancakes!

045

After AP exams are over, most seniors at my high school go on internship — meaning we’re free from the confines of school to go out into the community and do something worthwhile. As for me, I’m currently interning at the local newspaper, building up my writing repertoire before heading off to college.

I know what you’re thinking: “Abby, I thought you were all about food! Why are you working at a newspaper?!” Well, I ain’t no one trick pony. Yes, I like to cook (and eat, cough) but I also love to write, and do photography, and do yoga, and learn about history, and draw, and do crafts, and do music and…

…okay, I’ll stop. The point is that I like lots of things, and as a teenager especially, I think it’s really important to get experience in lots of different areas in order to be the most well-rounded adult possible. Also, since I might want to pursue food writing as a possible career, this gives me good practice on the journalistic side of things.

What’s so nice about internship is that there’s no homework. I can’t remember the last time I didn’t have anything to do for school in the afternoon and evening. Free time is glorious. I’ve finally had time to read books (I read Walden — one of the most amazing pieces of literature ever) and have started teaching myself how to play ukulele. It’s so nice to sit on my bed every night and strum and sing away, not having to worry about waking up at the buttcrack of dawn the next morning to suffer beneath the weight of tests and study guides and worksheets.

Now I just have to graduate. Eighteen days from today, baby. I can’t wait to decorate my cap. It’s going to be purple and sparkly and have Grumpy Cat and Pusheen on it. It will be glorious.

037

So yeah. Pancakes. Pancakes are almost as fantastic as escaping four years of high school. Especially pancakes with bananas and chocolate chips.

What’s the secret to chewy, fluffy pancakes? Baking powder. Lots of it. A tablespoon seems excessive, but trust me, you need it. Nothing is sadder than a flat pancake.

034

So, are you ready to how to make these marvelous breakfast delights?

Print this page

Chocolate Chip Banana Pancakes

Ingredients

Prep Time 15 min
Cooking Time 5 min
Total Time 20 min
Yield 12 pancakes

1 1/2 cups of whole wheat pastry flour (feel free to substitute with all-purpose or gluten-free flour)

1 heaping tablespoon of baking powder

2 tablespoons of sugar

Pinch of salt

1 cup + 1/2 cup of unsweetened vanilla soy milk

2 teaspoons of apple cider vinegar

1 tablespoon of ground flaxseed

3 tablespoons of canola oil

1 teaspoon of vanilla extract

2 ripe bananas, sliced thinly into rounds

1/3-1/2 cup of mini dark chocolate chips

Directions

In a large bowl, sift and whisk together the flour, baking soda, sugar, and salt. Set aside.

Pour 1 cup of soy milk into a measuring cup. Add the vinegar and ground flaxseed, and whisk vigorously with a fork to combine. Let sit for five minutes to congeal slightly.

Pour the milk/vinegar/flaxseed mixture into the center of the dry ingredients. Add the remaining 1/2 cup of soy milk, oil, and vanilla, and use a spatula to fold everything together. Stop when no clumps remain — don’t go any further!

Using the spatula, stir in the bananas and chocolate chips. Again, be careful not to over-fold. Cover the bowl with a dish towel and let the batter set for 15 minutes.

Meanwhile, heat a nonstick pan over medium heat. Do this at least five minutes prior to pouring in any batter — you want the pan to be hot!

Using a 1/4 cup measure, spoon rounds of batter into the pan. Don’t overcrowd — I found that two individual scoops was best. Cook for 4 minutes, or until the top begins to harden slightly, bubbles form, and the bottom is golden brown. Gently flip, and continue cooking until no longer liquid in the center, about 2-3 minutes.

Remove and repeat with the remaining batter.

Serve hot with maple syrup, jam, and/or peanut butter, or store in an airtight container and reheat in a toaster for later consumption.


029

What are your favorite pancake add-ins? Leave me a comment here or on Facebook and let me know! 🙂


Tags: , , , , , , , , , ,

Chocolate Chip Banana Pancakes

May 30, 2016 Print this page

Pancakes are such a wonderful classic. A sprinkling of dark chocolate chips makes this more of an indulgent breakfast, but not so sweet to be considered dessert: the perfect balance, in my opinion. Feel free to substitute your favorite fruit for bananas (I bet strawberries or blueberries would be good!), and leave out the chocolate chips if you’d like.

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 5 min
Total Time 20 min
Yield 12 pancakes

1 1/2 cups of whole wheat pastry flour (feel free to substitute with all-purpose or gluten-free flour)

1 heaping tablespoon of baking powder

2 tablespoons of sugar

Pinch of salt

1 cup + 1/2 cup of unsweetened vanilla soy milk

2 teaspoons of apple cider vinegar

1 tablespoon of ground flaxseed

3 tablespoons of canola oil

1 teaspoon of vanilla extract

2 ripe bananas, sliced thinly into rounds

1/3-1/2 cup of mini dark chocolate chips

Directions

In a large bowl, sift and whisk together the flour, baking soda, sugar, and salt. Set aside.

Pour 1 cup of soy milk into a measuring cup. Add the vinegar and ground flaxseed, and whisk vigorously with a fork to combine. Let sit for five minutes to congeal slightly.

Pour the milk/vinegar/flaxseed mixture into the center of the dry ingredients. Add the remaining 1/2 cup of soy milk, oil, and vanilla, and use a spatula to fold everything together. Stop when no clumps remain — don’t go any further!

Using the spatula, stir in the bananas and chocolate chips. Again, be careful not to over-fold. Cover the bowl with a dish towel and let the batter set for 15 minutes.

Meanwhile, heat a nonstick pan over medium heat. Do this at least five minutes prior to pouring in any batter — you want the pan to be hot!

Using a 1/4 cup measure, spoon rounds of batter into the pan. Don’t overcrowd — I found that two individual scoops was best. Cook for 4 minutes, or until the top begins to harden slightly, bubbles form, and the bottom is golden brown. Gently flip, and continue cooking until no longer liquid in the center, about 2-3 minutes.

Remove and repeat with the remaining batter.

Serve hot with maple syrup, jam, and/or peanut butter, or store in an airtight container and reheat in a toaster for later consumption.


Tags: , , , , , , , , , ,

Spelt + Oat Pancakes (vegan + whole-grain)

January 13, 2015 Leave your thoughts Print this page

025

For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)

img_20141116_093406

I’ve found that in the world, there are two types of people: people who like fat, fluffy pancakes, and people that like thinner, softer pancakes. My mom prefers hers in the first camp, so when I was younger, she’d always make these giant pancakes the size of my head that I’d slather with Nutella if I got a chance.

But at some point when I was seven or eight, I went to the dark side and began to ask my dad to make the sweet, delicate little pancakes found in the Joy of Cooking cookbook. Perhaps I liked them so much because I’d douse them in a ton of sugar…or maybe it was all of the butter…

I thought my allegiances in pancake-land had been cemented in the second grade…but apparently, I was wrong, because when I made these one day in November, I fed head-over-heels in love with doughy, pillowy pancakes all over again.

021

Up until recently, all of my recipes on the blog have been gluten-free. While I think eating gluten-free can be wise (simply because it can mean you’re eating less refined foods and more whole grains and legumes, fruits, and vegetables), I am not completely against eating gluten, provided you don’t have an allergy or intolerance (which most people don’t).

Personally, I love spelt. It’s an ancient grain that’s been cultivated for 9,000 years, and it has both a slightly-nutty flavor and a much lower gluten content than the hard red and white  winter wheat used to make most conventional flours. When paired with oat flour for a little bit of sweetness, these pancakes make a chewy, flavorful delight, especially when smothered with peanut butter and bananas. 😀

These pancakes are also SUPER easy to make–so easy, in fact, that I often have time to whip up a batch before I head off to school in the morning. It’s pretty simple: just mix the dry ingredients in one bowl…

001

…mix the wet ingredients in another bowl…

005

…pour the wet ingredients into the dry, then mix to combine…

009

…let rest for a bit, then PANCAKEIFY!!! (That’s a word, duh.)

010

Adapted from this recipe!

Print this page

Spelt + Oat Pancakes

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 40 min
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract

Directions

In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.


Bonus–the dry ingredients are easy to mix together before time, so when you get a chance, mix them up and pour into an airtight container or jar. Then, when you want a tasty breakfast, just add the wet ingredients and VOILÀ!

015

023

How do you prefer your pancakes? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , ,

Spelt + Oat Pancakes

January 13, 2015 Print this page

For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)

Adapted from this recipe

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 40 min
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract

Directions

In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.


Tags: , , , , , , , , ,

Perfect Grain-Free Pancakes

February 5, 2014 Leave your thoughts Print this page

048

People, this is huge. I have reached pancake nirvana–grain-free pancake nirvana, that is.

037

For the past few weeks, I have been seriously craving pancakes. No, I didn’t want flimsy, egg-y pancakes like the grain-free ones I usually make, but I didn’t want to use nut flour, either, because I know many of you out there have allergies to them. I was a girl caught in the midst of a dilemma: wanting pancakes and wanting to create a nut-free recipe for my blog. It was like trying to find a pair of shoes that was both comfortable and fashionable…it’s not an easy task.

But then, one morning, I woke up to find that I had a two hour delay for school. (FYI, I haven’t had a full week of school in over two months. Ouch.) Immediately, the little voice inside of my head started chanting, “Pancakes, pancakes, pancakes,” and I knew that this time, I had to listen.

In my teddy bear pajamas and purple fuzzy socks, I darted back and forth between my kitchen, my computer, and my light box, poised by my craving and my quest. I stirred and ladled, positioned and shot, clicked and re-clicked: this time, my pancakes had to be perfect.

And the universe worked itself out in return.

046

My favorite part of these pancakes was the fact that they were fluffy. When I’ve made grain-free pancakes in the past, they wind up flat and dense, reminding me more of a hockey puck than a breakfast delicacy. By using a combination of coconut flour and tapioca powder, as well as both baking powder and baking soda, I created pancakes that were tender and had–wait for it–air bubbles. When I cut into one, I almost cried–I realized that it was possible to make a fluffy product without wheat flour!

Now, are these exactly like the white flour pancakes you used to make from a box? Nope, but that’s OK–these pancakes have their own distinct character. Depending on what brand of coconut flour you use, you might get a lighter or darker pancake than me, but that only adds to the fun of it. I used Coconut Secret coconut flour, and as you can tell, mine definitely had more of a “whole grain” texture, which I really enjoyed. If you want a slightly whiter pancake, I’d recommend Let’s Do…Organic coconut flour instead, or, if you’re so inclined, doing a combination of the two.

These are SO easy to make and can be prepared in advance for quick breakfasts during the week. I recommend serving these with a little all-fruit jam, nut butter, or freshly sliced bananas and strawberries for both a pretty and filling breakfast.

Ready for your mind to be blown? Good. Let’s get started.

002

In a large bowl, whisk together 3 eggs until little bubbles begin to form on the top. This will take a minute or so, but be patient–those air bubbles will really help you out later on.

To the eggs, add in 1 tablespoon of vanilla extract, 2-3 tablespoons of maple syrup, and 2/3 cup of coconut milk, preferably at room temperature, and whisk to combine. You can use either lite or full-fat: I used Whole Foods’ generic full-fat coconut milk, which I always feel has more of a liquid-y feel than, say, Thai Kitchen, which tends be much thicker and denser.

005

To the wet ingredients, sift in 1/2 cup of coconut flour, 1/2 cup of tapioca powder, 2 teaspoons of cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder. A note on baking powder: it often contains cornstarch, which some people are sensitive to, in which case you can make baking powder from scratch using this recipe. Stir to combine and set aside.

In a large skillet or cast iron pan, melt 2 tablespoons of coconut oil over medium heat. Once the skillet/pan is hot, ladle in about 1/4 cup of batter to form one pancake. Repeat twice or three times more, depending on how much space you have. (Make sure there’s room in between!)

024

When bubbles begin to form around the edges of the pancakes, it’s time to flip them! This should take about 3 to 4 minutes, but make sure you watch the pan so the pancakes don’t burn on the bottom.

Cook on the other side for another 3 to 4 minutes, then remove from the pan and repeat with the rest of the batter. I made 9 pancakes, but you might get more or less, depending on how much batter you use.

Serve immediately, or keep in the fridge for quick, tasty breakfasts for DAYS!

058

When you make pancakes, what’s YOUR secret ingredient? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , ,