Cook’s notes: Highly recommended and super fluffy. The only change I made was not keeping them warm on a baking sheet, although this is a great idea. Ms. Segel’s tip to put maple syrup in the pancake batter was pure genius. You don’t need additional butter or syrup on them; we enjoyed them warm.
Cook’s notes: I keep reworking my recipe for small batch pancakes. This simple recipe makes 8 pancakes. If you don’t eat eggs, it should work just fine without the egg (or try one of these substitutes).
1 cup all-purpose flour
1 Tablespoon sugar
1 Tablespoon double-acting baking powder
1/2 teaspoon salt
1.5 teaspoons Pie Spice (Penzeys brand)
1 beaten egg
1 cup almond milk
1/8 cup extra virgin olive oil
Frozen blueberries without added sugar (1 Tablespoon per pancake)
Combine the dry ingredients (flour to spice) in large bowl. Whisk together to blend well.
In a separate bowl, whisk together the egg, milk, and oil. Make a well in the dry ingredients; add beaten egg mix. Whisk the batter together with as few strokes as possible (There will be a few lumps in the batter.)
Lightly oil the surface of a large skillet, and heat over medium heat. Make two pancakes at a time: Pour 1/4-cup batter onto griddle for each pancake, spacing them out so they have room to spread without touching. Add 1 Tablespoon frozen blueberries to each pancake after you pour the batter on the hot skillet.
Cook until bubbles form on the surface, about 3 minutes; then flip gently and cook an additional 1 to 2 minutes. Continue cooking batches with remaining batter.
Serve with maple syrup and your choice of toppings.
Cook’s notes: Kefir gives this smoothie a wonderful tangy flavor. This is a great smoothie without greens, similar to the transitional Low Fiber Smoothie: Peach.
Makes about 3.5 cups. (2 servings)
2 cups vanilla Kefir yogurt drink
2 Tablespoons olive oil
1 banana, peeled and chopped
3/4 cup frozen blueberries (unsweetened)
1/4 cup frozen cherries (unsweetened)
Add all ingredients in the order they are listed (from liquids to soft to hard to frozen) to the Vitamix container. Secure the lid.
Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.
Use the tamper to push frozen fruit into the ingredients as needed.
Blend for about 45 seconds or until desired consistency is reached. Serve immediately.
NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.
DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.
Cook’s notes: This recipe from Isa Chandra Moskowitz is simply divine. One weekend we were out of eggs, and I had a pancake craving. This vegan recipe fit the bill in a lovely way. The pancakes are tall and fluffy — and don’t require any eggs.
Find the recipe in the Post Punk Kitchen.
Cook’s notes: There’s a reason this recipe on allrecipes has more than 8,300 positive reviews. Follow the recipe as written, but reduce the sugar to 1 Tablespoon.
Then, following advice from King Arthur Flour, add 1 Tablespoon frozen blueberries to each pancake after you pour the batter on the hot skillet. Flip gently.
Updated 31-Jul-2016: We had a pancake emergency this morning. I woke up with a craving for these pancakes, but the allrecipes site was under maintenance, and we didn’t have any eggs in the house. I got a backup version of the recipe from a cache on allrecipes, and then found a lovely vegan pancake recipe on cookie and kate that used the same amount of flour. Revised and combined recipe below.
Makes about 8 pancakes – no egg required!
1 cup milk (almond milk or 2%) and
2 Tablespoons white vinegar
1-1/4 cups all-purpose flour
1 Tablespoon white sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons olive oil
1 Tablespoon vanilla extract
Frozen or fresh blueberries
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk oil and vanilla into vinegared milk. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough).
- Heat a large skillet over medium heat, and coat generously with cooking spray.
- Pour 1/4 cupfuls of batter onto the skillet, add blueberries to each one, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Cook’s notes: These muffins are just amazing, hence their nickname “Happiness Muffins.” I had extra buttermilk in the house, and this recipe was the perfect way to use it up. Many buttermilk muffin recipes call for 2:1 ratio of flour to sugar (such as 4 cups flour and 2 cups sugar), too sweet for me. This recipe uses just 1/2 cup sugar, which is plenty sweet, and the muffins are bursting with berries. I adapted the recipe to use a stand mixer, omitted the glaze, and increased the amount of blueberries.
Stir your flour with a whisk before scooping and leveling it.
Makes 16 muffins (8 servings)
2.5 cups flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 cup buttermilk
1/2 cup olive oil
2 eggs, beaten
3 Tablespoons lemon juice
1 Tablespoon vanilla
2 cups frozen blueberries
Heat oven to 400 degrees F. Line muffin pans with silicone liners.
Put dry ingredients in the bowl of a stand mixer. Use the paddle attachment to blend lightly.
Put the buttermilk and oil in a measuring cup. Add the eggs, lemon juice, and vanilla. Whisk together to beat the eggs lightly and blend the wet mixture.
Make a well in the dry ingredients. Pour in wet ingredients, mixing quickly with a few strokes of the paddle.
Fold in blueberries. Do not mix too long — batter should be lumpy.
Use an ice-cream scoop to portion batter into lined muffin cups, almost to the top of each cup. Bake for 20 to 30 minutes, or until golden brown. Transfer muffins to a wire rack to cool.
Source: Adapted slightly from The Comfort of Cooking
Cook’s notes: Inspired by several online recipes. This breakfast dish is quite filling. I used leftover roasted chickpeas (cooked at 400F for 25 minutes).
Serves 1 to 2 people
1 pat of butter
30 g (1 cup) baby spinach
1/2 cup cooked chickpeas
1 Tablespoon cheddar cheese
Place the butter in a pan over low heat. While the butter melts, crack the two eggs into a bowl and scramble them with a little water.
Turn the heat to medium. Add the spinach and stir to wilt it. Pour in the eggs, and stir to scramble them. Add the cheese. Continue to gently stir until everything is cooked through.