Tag: pancakes

The Sprouted Kitchen Cookbook – Cornmeal Cakes Recipe

I borrowed The Sprouted Kitchen: A Tastier Take on Whole Foods from the library and I’m loving this book! I hope I have time to write a complete review, but until then, I wanted to blog the details of her cornmeal cakes recipe.

the sprouted kitchen - cornmeal cakes

I made a batch this morning and was extremely impressed. Pancakes are hit or miss with me, usually because I wing it and don’t follow a specific recipe! This time, I followed her directions, well, up to a point. I still put my own spin on the ingredients, but it worked beautifully.

Her original cornmeal cakes recipe also includes cherry compote, but we topped with some of my own homemade Concord grape syrup instead.

Cornmeal Cakes Recipe sans Cherry Compote

Recipe adapted from The Sprouted Kitchen by Sara Forte (page 42)

Serves 4

Ingredients:

1 cup fine cornmeal or corn flour
1.5 Tbsp olive oil
3/4 cup + 2 Tbsp boiling water
3/4 cup whole wheat pastry flour
1 tsp baking soda
1 tsp sea salt
1 Tbsp chia seeds (or experiment with other seeds, like sesame, poppy or even caraway)
1/4 cup yogurt mixed with 3/4 cup water
1 egg, beaten
coconut oil for pan

Directions:

  1. Add cornmeal to large bowl, then stir in oil and boiling water. Allow to rest for 5 minutes to soften cornmeal.
  2. In another small bowl, whisk together flour, baking soda, and salt, then set aside
  3. Add chia seeds, yogurt liquid and egg to the cornmeal mixture and mix until blended.
  4. Pour the dry flour mix into the cornmeal mixture and stir carefully until blended.
  5. Cook pancakes over medium heat in cast iron pan or griddle, adding 1/2 tsp of coconut oil to the pan for each batch.

NOTES:

  • Blending the cornmeal with the liquids beforehand seemed to make it a lot easier to blend in the flour. Sometimes I feel like I’m over mixing.
  • Sara’s original recipe included honey and sugar, but I don’t like adding any sweetener to pancakes since we always top with sweet syrup of some sort. Truthfully, even plain, these pancakes were really delicious! I didn’t miss the extra sugar at all! Anyway, I replaced 2 Tbsp honey with more boiling water. If you want to go by her original recipe, add 2 Tbsp honey with the cornmeal, olive oil, and boiling water, and 3 Tbsp of natural sugar to the dry flour ingredients.
  • Sara made her pancakes with 3/4 cup buttermilk. I had plain yogurt on hand, so I mixed 1/4 cup with 3/4 cup of water, making a full cup of liquid which was 1/4 cup more liquid than the original recipe. I like a really thin batter, and the consistency of this was perfect for me.
  • The original recipe used all butter, but I replaced with olive oil and coconut oil.
  • The chia seeds were my idea. I love adding seeds to pancakes!

I will definitely make these pancakes again. I love the taste of corn pancakes, and next time I’m thinking 1/2 cup of shredded coconut might be a nice addition. Yum!

the sprouted kitchen - cornmeal cakes

Potato Eggplant Pancakes Recipe – Meatless Monday

Yesterday, I made some fantastic yummy potato eggplant pancakes for dinner. I don’t always go meatless on Meatless Monday, but we do try to eat meatless one or two dinners per week.

The main flavor in these pancakes was obviously potato, I purposely used less eggplant because DH isn’t a fan. I wanted to ease him into it. Next time, I will include more eggplant – maybe two smaller ones. I love using the smaller sized ones because there are virtually no seeds, and the peel is tender.

These pancakes are really a snap to cook, because the vegetables are roasted ahead of time. Roasted vegetables bring such a wonderful flavor and you can substitute different vegetables in many combinations. Carrots, potatoes, onions. Or how about zucchini, leeks, cauliflower. The possibilities are endless!

Ingredients for Potato Eggplant Pancakes

4-5 small/medium potatoes, quartered
1 small eggplant, halved
1 onion, quartered
olive oil
salt & freshly ground black pepper
3 large eggs
1/4 cup whole wheat flour
Optional-coconut oil or more olive oil for pan frying (not deep frying)

  1. In baking dish, arrange potatoes, eggplant and onions together and drizzle with olive oil, and season with salt & freshly ground black pepper.
  2. Roast vegetables in 350F oven. I like a lower heat, because I have a smaller countertop sized convection oven. It heats up quickly. Others roast vegetables at 400F. Choice is yours!
  3. Once vegetables are fork tender, allow to cool for a few minutes, then pour them into food processor. Pulse a few times, then process until fairly chopped and combined.
  4. Transfer veggies into large bowl, add eggs and flour, and mix until combined.
  5. Using a cast iron pan (or if you prefer non-stick), pour 1 tsp coconut oil and allow to heat. Spoon pancake mixture into pan. I like making two smaller pancakes. You can make one larger pancake.
  6. Add 1 tsp oil for each batch. You also might need to wipe out pan if necessary.
  7. Serve with salad. 2-3 small pancakes for each person, with leftovers for lunch next day!

These pancakes really were delicious, and DH thought so too, despite that dreaded eggplant was a hidden ingredient! I will for sure make them again!

Healthy Whole Wheat, Barley, Coconut Milk Pancakes

UPDATED: 2011-05-15 (see below for banana pancakes variation)
It’s always comforting to have pancakes on Sunday morning! I whipped up a batch of batter using whole wheat & barley flours, So Delicious coconut milk, and olive oil, and while I washed weekend dishes, my lovely DH cooked the pancakes!

He made 5 large pancakes. They’re very hearty and healthy, but not something I’d make every day. 1 and 1/2 pancakes filled me up, while DH ate 2 and 1/2 pancakes. I’m happy to have one left over for tomorrow’s breakfast.

whole wheat, barley, coconut milk & olive oil pancakes

I was inspired by a white flour pancake recipe I found at All Recipes, Here’s my healthy whole grain version:

Whole Grain Healthy Pancakes Ingredients:

  • 1 cup whole wheat flour (I love using King Arthur’s white whole wheat flour)
  • 1/2 cup barley flour (or any other whole grain flour, a little cornmeal tastes yummy too)
  • 3.5 2.5 tsp baking powder
  • 1 tsp salt
  • 2 tsp sucanat sugar (or plain sugar)
  • 1 1/2 cup coconut milk (or almond milk, or dairy milk if that is what you like – you can also mix the milk with a little water)
  • 1 whole egg
  • 3 2 Tbsp olive oil

Cooking Instructions:

  1. Whisk all dry ingredients: flours, baking powder, salt, sugar in a medium bowl.
  2. Using a large glass measuring cup, measure the coconut milk, then mix in whole egg and olive oil.
  3. Pour wet ingredients into dry, and mix until just combined. It’s a thick batter. If you like a thinner batter, add more coconut milk.
  4. This is the only time I recommend using a non-stick pan, just because it’s a lot easier and there’s no need for additional oil. Cook pancakes to your desired size and shape. As I said, we made a total of 5 large ones, but you might like smaller or thinner pancakes.

Enjoy!

I ate them with my fingers, dipping pancake pieces into a small bowl of real maple syrup!

Nutritional Data

Makes 5 pancakes / One serving = 1 pancake

Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.

Calories: 237
Total Fat: 11g
Saturated Fat: 3g (saturated fat from vegetable sources is not the same as animal fat sources)
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6.5g
Trans: 0
Cholesterol: 42mg
Sodium: 551mg
Potassium: 79mg
Carbs: 27g
Fiber: 4g
Sugar: 2g
Protein: 6g
Vitamin A: 4%
Calcium: 28%
Iron: 22%

UPDATE: 2011-03-20: Made pancakes again this morning. It’s becoming a nice tradition! I added a little bit of cornmeal to the barley flour, and instead of the non-stick pan, DH used our cast iron, with about 1 tsp of coconut oil. I don’t know if it was the added corn or the cast iron (or both) but these pancakes ROCKED! They had a slight crispy coating (which is probably from the cast iron) and I didn’t even need syrup. I ate them straight! They were delicious!

UPDATE: 2011-05-15: Made banana pancakes this morning in the cast iron. Yum. Tweaked the ingredients a little bit. Since I added 2 medium bananas (1 cup), I left out the sugar. I had previously noticed a slight ‘metallic’ taste so today, I tried reducing the baking powder to 2.5 tsp and the pancakes were equally light and fluffy. I also reduced the oil to 2 Tbsp.

Zucchini Onion Pancakes Recipe

For the Summer Lovin week over at I Heart Cooking Clubs – Cooking through Mark Bittman recipes!

The cookbook “How to Cook Everything” authored by Mark Bittman is available in a handy, easy to use, full featured iPhone app. I have been browsing the recipes, getting to know the app and I am totally thrilled with it! Highly recommended if you have an iPhone. I would love to see more cookbooks available like this!

Anyway, I saw the recipe for zucchini pancakes, and knew I had to try them. We received a medium sized zucchini in our vegetable CSA share last week, so it was the perfect time to try it.

medium zucchini

Continue reading “Zucchini Onion Pancakes Recipe”