Pistachio and Orange Pancakes
I had some pistachios and had been reading up on North African cooking, plus, it was breakfast time! I was instantly inspired by baghrirs, which, with the addition of yeast, are enjoyed in the North African region, often served with a mix of honey and butter. They are also known as Moroccan pancakes. The spongy appearance and texture come from the yeast and semolina flour, but I used regular whole wheat flour, they came out great!
Raisins are a common addition, but I decided to add pistachios to the mix as a topping to add crunch and compliment the citrus element. Pistachios are also no stranger to Maghreb kitchens! Cooking with citrus is underrated, but commonly paired with pistachio so I grated in some orange. I have made orange glaze for babka which I sprinkled pistachios over, and that was delicious proof! It also helps that orange mixed with honey is a glorious combination.
The holes allow the pancakes to soak up your sauce.
These pancakes serve as a fabulous breakfast, brunch or tea time addition, definitely try them out! I will be making these more often.
Ingredients
1 cup all-purpose flour
1 cup whole-wheat or semolina flour
2 teaspoons baking powder
1/4 cup pistachios, crushed
1/2 teaspoon fast acting dry yeast
1 cup warm water
1 teaspoon salt
1/2 teaspoon white sugar
1/8 + 1/8 teaspoon almond extract
1/4 teaspoon vanilla
1 cup milk
2 eggs
1 teaspoon orange zest
1 teaspoon orange juice
1/2 orange herbal tea bag
1/2 cup honey
4 tablespoons butter
Instructions
In a blender (or bowl where you'll use a hand mixer), add the sugar, water, and yeast. Sit until the yeast activates and foams, in about 5-10 minutes.
Add the flours, milk, baking powder, salt, vanilla, 1/8 teaspoon almond extract, and eggs. Beat the mixture until smooth and the flour is all incorporated with no lumps. Sit the batter for 35 minutes.
Scoop a 1/4 cup on a non-stick pan and cook until bubbles show and burst, don't turn over! Just remove from heat once the pancake has browned underneath.
Heat the butter, orange zest, orange juice, 1/8 teaspoon almond extract, and honey in the microwave until the butter melts, stir well. Mix in the tea bag contents.
Pour the hot honey orange butter sauce over your pancakes, sprinkle with pistachios and serve! Makes 12-16 pancakes.
Tip: as you cook your pancakes, occasionally blend your batter for a few seconds to revive the fluffy factor.
Pina Colada Pancakes
Who doesn't like a good Pina Colada? The coconut milk and pineapple juice cocktail is laced with rum to give it a nice tropical punch. Why not transfer this to the breakfast classic pancakes? The drink is said to have originated in Puerto Rico.
No alcohol required of course! (Unless brunch cocktails are involved).
All you need to do is substitute the milk and add the pineapple for some added moisture.
Make it a fun pancake board while you're at it and bring out the cherries and coconut flakes! If you can get those fancy cocktail umbrellas, all the better.
These pancakes are quite moist, ladle them on the thinner side to make sure they are cooked through.
Ingredients
1/2 cup pineapple, finely chopped
2 cups of coconut milk
1/2 teaspoon rum extract
1 tablespoon coconut oil
2 bananas
1/4 cup coconut flour
1 1/2 cups all-purpose flour
1/4 cup water (optional)
1 teaspoon granulated or coconut sugar
Cooking spray or vegan butter
Instructions
Mash the bananas, then mix in the finely chopped pineapple.
Add the rum extract and coconut oil, mix well, then add the coconut milk.
Add the sugar, coconut, and all-purpose flours and mix until the batter is evenly incorporated and wet, try not to overmix.
Ladle about 1/4 cup of batter onto a griddle or greased non-stick pan. When you start to see bubbles and the edges start to come off the pan, flip.
Cook for 2-3 minutes on the other side until they are done.
Makes about 10-12 pancakes. Serve with cherries, pineapple, coconut flakes, and syrup.
Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey
I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.
Ingredients
1 egg
1 cup almond milk
1/2 teaspoon vanilla
2 tablespoons honey
3/4 cups cornmeal
3/4 cups whole wheat flour
Pinch of salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons jalapenos, minced
2 tablespoons butter
Instructions
Step 1
Whisk the egg, vanilla, and milk in a medium-sized bowl.
Step 2
Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.
Step 3
Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.
Step 4
Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.
Step 5
Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.
Serve hot in a bowl with butter, warm milk, and honey!
Hot Cross Bun Pancakes
Easter has different meanings to different people, but typically family and good food are involved particularly on Sunday mid-morning. Why not kick it off with some pancakes, not just any old pancakes, but spiced and littered with raisins in the same way hot cross buns are. These buns have been associated with the Christian holiday for years and offer a unique taste, you can enjoy these via the almighty pancake and enjoy them with Easter eggs and other festive treats.
Ingredients
1 egg
3/4 cup half and half
1/4 cup vegetable oil
1 1/4 (whole wheat) flour
2 tablespoons brown sugar
1/4 cup raisins
1 teaspoon nutmeg
1 teaspoon cinnamon
Butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions
Step 1
Whisk the flour, sugar spices, salt, baking soda - dry ingredients - together and make a well.
Step 2
Whisk the egg, half and half, vanilla and oil - wet ingredients - and whisk them into the well.
Step 3
On a medium griddle or non-stick pan (with or without a little grease) cook on one side until bubbles show then flip over.
Enjoy with syrup and butter, garnish with Easter eggs!
St Patrick's Day Brunch 🍀
All things green with this St Patrick’s Day brunch spread! Whether or not you are Irish or have another specific reason to observe St. Paddy’s, you don’t need one to eat a green, hearty breakfast-lunch to jumpstart the day.
Lucky Charms Pancakes
What you need 🛒🛒🛒:
1 1/4 cups flour of choice
2 eggs
3 cups chopped fresh kale
3/4 cup non-alcoholic Bailey’s (Irish cream) half and half
2 tablespoons maple syrup or sugar
1 teaspoon vanilla essence
1/2 teaspoon baking soda
1/2 teaspoon salt
Lucky charms cereal and whipped cream to garnish
Butter
What you do 🍳🍳🍳:
Step 1
In a blender combine all ingredients together until well incorporated.
Step 2
Heat some butter over medium low in a pan or on a griddle, and scoop 1/4 cup per pancake. Flip over when bubbles surface on the side facing up. (Careful not to burn! These are thin and fragile pancakes). Set aside on paper towels.
Step 3
Stack and serve hot, top with butter or whipped cream mixed with a bit of Bailey’s half and half. Drizzle with syrup and sprinkle Lucky Charms.
Serves 2.
4-Leaf Spinach Omelette
What you need 🛒🛒🛒:
2-3 eggs
1 cup spinach
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon feta cheese
1 teaspoon green onion
What you do 🍳🍳🍳:
Step 1
In a blender combine all ingredients.
Step 2
Heat butter over medium low and cook omelette as desired.
Step 3
Fill omelette with feta and chopped scallions and serve hot.
Serves 1.
St Patrick’s Avocado Soda Bread
What you need 🛒🛒🛒:
1 slice Irish soda bread
1/2 hass avocado
1/4 teaspoon salt
1/4 black pepper
1/4 chili and garlic spice
1/2 teaspoon safflower oil
1 tablespoon pea shoots
Lemon juice
Butter
What you do 🍳🍳🍳:
Step 1
Mash avocado and squeeze some lemon juice to slow oxidation. Mix in salt, pepper, and chili and garlic spice.
Step 2
Butter the bread and lightly toast in a pan.
Step 3
Spread the mashed avocado over the bread and top with the pea shoots, olive oil and a little more chili garlic.
Serves 1.
Sweet Potato Pancakes
Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.
Sweet Potato Pancakes
Ingredients:
- 1 1 /2 cups all-purpose flour
- 1 teaspoon vanilla essence
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup sweet potato (1 large, mashed)
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk
Instructions:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
- Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3