>> Friday, September 10, 2010
I think we've been through this before: I like to eat a large, preferably chocolate-infused breakfast on Fridays. Pancakes are a quick way to get my fix, and -- of course -- today was no exception. However, I've been making the same variation on pancake recipes for a while.
Here are some of our favorites:
- Very Blueberry-y Pancakes
- Tangerine Pancakes
- Chocolate-Peanut Butter Pancakes
- Gluten-Free Carob Chip "Ovencakes"
- Make-Ahead Pancake Mix
GREEK YOGURT PANCAKES
What you'll need . . .
- 1/2 cup wheat pastry flour
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon Bob's Red Mill egg replacer (mixed with 3 tablespoons water) or one egg
- 1/2 cup Greek yogurt (OIKOS is my favorite)
- 1/2 cup almond milk
- 1/2 tablespoon canola oil
- 1 teaspoon vanilla extract
Method . . .
- In a large bowl, whisk together the flours and baking powder. Set aside.
- Whisk together the egg replacer and water. Set aside.
- In a small bowl, mix together the Greek yogurt, almond milk, oil, and vanilla extract. Whisk in the "egg" mixture (or egg). Then add the wet ingredients to the dry.
- Mix until everything is moistened, but avoid over-mixing.
- Then make how you'd make regular pancakes. A little oil in the pan. Medium-high heat. Flip. Flip.
- Note: I added some mini chocolate chips to mine. Heck. It's Friday! You should, too.
1-MINUTE PUMPKIN MAPLE SYRUP
With a fork, mix together 1/4 cup maple syrup with 3 tablespoons pumpkin puree. That's all you need to do! makes enough for two servings.
What'd you eat for breakfast this morning? Do you have any special days of the week that require special breakfasts? We also do it up big on Sundays . . . but having a weekday morning meal fest is pretty fun. Anyway, let us know! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
Also, congrats to two of my best friends -- Sarah and Jim. They became proud parents to baby boy Sammy last night. He's gorgeous . . . and we're both super excited to meet him!
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