Matt Cooking Stuff, Recipes

Buckwheat Pancakes

2013_04_13

I’ve heard about the benefits of buckwheat flour, but other than having Japanese soba noodles, I never had anything with buckwheat before. My mom was telling me about buckwheat pancakes her aunt used to make her as a kid that she loved, so I thought I’d give them a try.

These pancakes had great texture, were light and fluffy, but definitely had a distinct flavor. They were heartier and earthier, but in a different way from wholewheat flour pancakes. If you are familiar with some of the Japanese black sesame desserts, that’s really what the flavor reminded me most of. We enjoyed the added zip it provided to the pancakes.

Another thing I didn’t know is that buckwheat isn’t technically a wheat or grass, making it gluten free.

I’ll definitely try using this in other baked goods to see how they are. But until then, I see this becoming a regular for pancakes in our house.

RECIPES:

Buckwheat Pancakes

(I used almond milk instead of regular milk)

 

 

Matt Cooking Stuff, Recipes

Dairy Free Banana Pancakes

2013_03_01aI make pancakes with soy milk all the time. We rarely have cows milk in the house anymore. We made the switch a few years ago. We like the soy milk taste a lot better. And when Ellie stopped nursing, she had cow’s milk for a little bit, but then she stopped drinking it. Now she likes soy milk much better instead. But I’ve never made pancakes with no eggs.

After I did a quick search for recipes I noticed they all seemed roughly the same as regular pancakes recipes, just leaving out the egg. I noticed this one from Milk Free Mom had a mashed banana in place of the egg. Her pictures looked really good too, so I opted to try this one.

While I was making these I was a little iffy on them. They felt different, and sounded different when I flipped them. [thud] I thought maybe they’d be too dry and hard. But when we ate them, they were moist and fluffy with just a hint of banana flavor. There was a slight  difference in texture to “normal” pancakes, but not in a negative way. It didn’t diminish my pancake eating experience at all and I didn’t feel like I was compromising. Ellie couldn’t tell the difference and just gobbled them up. I wonder if the same recipe would work using apple sauce or pumkpin puree instead of the banana? Maybe I’ll give those a try.

RECIPES:

Dairy Free Banana Pancakes

Changes I made:

I used 1/2 cup all purpose floor, and 1/2 cup whole wheat flour. And instead of 2/3 cup soy milk, I used 1 full cup.

 

Matt Cooking Stuff, Recipes

Pumpkin Pancakes!

I thought this would be a perfect way to start off Halloween. Pumpkin pancakes with Halloween faces >:  This recipe called for only 6 Tbs pumpkin puree, so I put in half of the can. I also doubled the cinnamon and cut the ginger in half. Because of the added pumpkin these weren’t so light and fluffy. They were nice and moist which we really liked. And Ellie especially loved the faces.

RECIPES:

Pumpkin Pancakes

Matt Cooking Stuff, Recipes

Puffed Oven Pancake

You can barely see the pancake part because I piled sauteed apples on it pretty high. And fruit is healthy and good for breakfast regardless of how much butter you use, right?

My friend had suggested this to me and not wanting to go through the hassle of making regular pancakes, I thought Id give it a go. The ingredients were few and the process was very simple. The end result had the taste and texture of a thick crepe. These were really good, but I was left still hungry. I’d double the recipe next time or plan for some more sides.

There were a ton of recipes on the internet that were very similar, but I chose this one from thisweekfordinner.com

RECIPES:

Puffed Oven Pancake

Matt Cooking Stuff, Recipes

Corn Pancakes w/ Smoked Salmon and Lemon-Chive Cream

I love pancakes, and I love corn bread. Blend those two together and slap on some smoked salmon with lemon-chive sour cream and that’s exactly what this was.

I wasn’t exactly sure what to expect, but I was pleasantly surprised. The lemon-chive sour cream was awesome on the pancakes. I would definitely make double the sour cream next time. I don’t like dry pancakes.

The pancakes were a little more effort that regular pancakes because you had to puree the corn mixture first, but that was about it.  All together we really liked his one.

RECIPES:

Corn Pancakes w Smoked Salmon and Lemon-Chive Cream