Posted in Crafting and Cooking, Health, My Recipes, Personal Wellness

Puffed Pancake Recipe πŸ₯ž

It was a beautiful fall morning the other day and I wanted to cook a hearty breakfast for my husband. I decided on making a Puffed Pancake. The pancake itself is light and fluffy and all you do is mix the ingredients and bake in the oven.

Ingredients

Half-Stick Butter
3 eggs
3/4 cup almond milk
3/4 cup flour
1/4 teaspoon vanilla

Instructions

1. Pre-heat the oven to 425 degrees. Put half-stick of butter in a heavy baking dish (I use my Corning Ware Dish). Put pan in the oven the whole making the batter.
2. Mix 3 eggs in mixer until they are foamy.
3. Add the almond milk, flour and vanilla and blend ingredients.
4. While mixing the ingredients, check the pan periodically so the butter doesn’t burn & take hot pan out and roll the pan so the butter greases the pan.
5. Pour the batter into the hot pan and place it back in the oven.

6. Bake for 25 minutes until the pancakes is puffed and golden brown.

Enjoy!!!

Posted in Crafting and Cooking, Health, My Recipes, Personal Wellness

Pumpkin Pancakes πŸ₯ž

One of my favorite Fall Recipes is Pumpkin Pancakes. I think it’s because there is something about pancakes that just makes people happy. Maybe it’s the taste of the pancakes or the wonderful scent of maple syrup in the kitchen. Whatever the reason why so many people love pancakes, I wanted to share my recipe and hope that you love it as much as me and my husband do!!!

1. Whisk together:

1 1/4 cups flour;

2 tablespoons sugar;

2 teaspoons baking powder;

1/2 teaspoon each cinnamon, ground ginger, and salt;

1/8 teaspoon nutmeg; and a pinch of ground cloves.

2. In a different bowl, stir together 1 cup almond milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg;

3. Fold mixture into dry ingredients;

4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes.

Enjoy!!!

Posted in Crafting and Cooking, Health, My Recipes

Pumpkin Pancake Recipe

I just love fall!! Now I know that technically it is not here yet, but I’m starting to get excited about the change of season.  Yesterday, we noticed that the leaves on some of the trees in our area are beginning to change colors. 🍁 Football season has started, there is a slightly cooler breeze in the air and I have started making some of my favorite fall recipes. So, if you like pancakes, you are going to love this Pumkin Pancake Recipe. It is light, tastes wonderful and really easy to make. Let me know what you think if you make it this season.

1. Whisk together: 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. 

2. In a different bowl, stir together 1 cup almond coconut milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg. 

3. Fold mixture into dry ingredients. 

4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes. 

Hope you enjoy them as much as we do!! 

Posted in Crafting and Cooking, Health, My Recipes, Personal Wellness

Blueberry Pancakes Anyone?Β 

The other morning, I realized that we had a bunch of blueberries in our refrigerator so I decided to make blueberry pancakes for breakfast.  Now this was the first time I’ve ever made them but they tasted so amazing that I wanted to share my recipe with you!!! Enjoy!! 

Ingredients
3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup sugar

3 eggs

1 stick butter or margarine, melted and cooled

Approximately 1 cup almond milk

1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)

Directions
1. Combine the flour, baking powder, salt, and sugar. 

2. Lightly beat the eggs then whisk them into the flour mixture. 

3. Combine the butter and 1 cup of almond milk in the medium bowl then gradually whisk this mixture into the batter. If the batter batter is too thick, add a little more milk.

4. Heat your griddle and season it so the pancakes won’t stick to the bottom. 

5. Pour about 1/4 cup of batter onto the griddle to form a pancake. Drop 7 or 8 blueberries on each pancake. 

6. Cook until bubbles form and then flip them. The pancakes are best served immediately & they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.