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scallion pancakes on white and blue plate

Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

We’re all spending more time indoors (and in the kitchen) these days, so it would come as no surprise if you’re missing restaurant-worthy cuisine. And the secret ingredient to making these savoury Chinese scallion pancakes worthy of appearing on a menu? Boiling water! It creates the softest, forgiving dough. Plus, the beauty of this recipe lies within a super easy, double roll and coil technique to produce endless, flaky layers, that are so crispy — we’re obsessed!

Scallion pancakes on white and blue plate

Chinese Scallion Pancakes

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Total Time: 1 hour, 15 minutes
Servings: 6

Ingredients:

Dough
2 cups all-purpose flour
½ cup cake and pastry flour or all-purpose flour
1 tsp salt
1 cup boiling water
¼ cup cold water
6 Tbsp vegetable oil for frying (approx.)

Filling
2 Tbsp all-purpose flour
¼ cup melted lard or melted shortening
3 Tbsp vegetable oil
1 tsp salt
6 scallions (green onions), finely chopped
1 tsp crushed Szechuan peppercorns or hot pepper flakes (optional)

Dipping Sauce
1 Tbsp soy sauce
1 Tbsp Chinkiang vinegar or rice wine vinegar
1 tsp toasted sesame seeds or julienned ginger (optional)
Pinch granulated sugar
1 scallion (green onion), finely chopped

Scallion pancakes ingredients


Directions:

1. To make the dough: stir together the all-purpose flour, pastry flour and salt in a large bowl. Using a fork, gradually mix in the boiling water in a circular motion. Stir in the cold water to form a shaggy, wet dough. Turn out onto work surface; knead, scraping and dusting with additional flour until smooth and very soft, 3 to 5 minutes. Place on floured surface and loosely cover with plastic wrap or a kitchen towel to prevent crust from forming. Let it rest for 30 minutes.

Person mixing scallion pancakes dough

Note: The combination of boiling water produces a soft, easy to roll pancake, while the cold water creates a chewy texture, while also cooling the mixture for easy handling.

Related: This is How to Make The Perfect Chinese Hot Pot at Home

2. Meanwhile, make the filling: in a small bowl, stir the flour, lard, oil and salt until combined. Gently warm in the microwave for 15 to 20 seconds to loosen if mixture solidifies. While you’re waiting for the dough to rest, you can also make the dipping sauce: in a ramekin, stir together soy sauce, vinegar, sesame seeds, sugar and scallion.

3. Divide dough into 6 even pieces and roll each into a ball, tucking at the bottom and then covering with a kitchen towel. Roll one ball into an 8 to 9-inch circle, dusting with flour to prevent sticking. Using a pastry brush, paint a thin layer of the filling. Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll again into 8-inch circle. Cover with kitchen towel. Repeat with remaining dough.

Scallion pancakes dough on countertop

Tip: To prevent drying out, be sure to cover each rolled dough with a damp cloth or plastic and don’t layer each on top of each other, they will stick together.

4. Working with one rolled dough, brush a thin layer of the filling and sprinkle with 1/6 of the scallions and Szechuan pepper (if using). Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll into 6-inch circle and cover with a kitchen towel. This is now ready for frying. Repeat with remaining dough.

Scallion pancakes being made on kitchen countertop

Tip: If you want to make these ahead of time, you can freeze uncooked rolled pancakes for up to 1 month. Defrost, pat dry with paper towel and cook with the following instructions.

Scallion pancakes rolled out on countertop

5. Heat a skillet over medium heat; add 1 Tbsp of the vegetable oil. Carefully add one pancake and cook, swirling to distribute oil until golden brown, 2 to 3 minutes. Flip, swirling pancake to absorb oil and cover with a lid. Cook until second side is an even golden brown, 2 to 3 minutes, adding more oil as needed. Transfer to a paper-towel lined serving plate and repeat with remaining dough and cooking oil.

6. To serve, don’t cut into wedges, these pancakes need to be torn to fully enjoy the flaky coating. Don’t forget the dipping sauce.

Tip: Reheat pancakes in a skillet with a drizzle of oil and enjoy with a sunny-side up egg, a popular Chinese breakfast.

Craving more comfort food? This asparagus and mushroom yaki udon or this one-pot pasta and chickpea stew might just do the trick.

Indulge in Dessert for Breakfast With Anna Olson’s Chocolate Banana Pancakes

With more time at home, now more than ever is the perfect time to introduce kids to cooking. And what better way to get little ones excited about getting in the kitchen than with a brunchtime favourite — pancakes — from Canada’s baking sweetheart?

In this twist on a classic, Junior Chef Showdown judge and mentor Anna Olson gives the classic buttermilk recipe an extra sweet update by adding cocoa powder and tasty ripe bananas that cook to caramelized perfection.

Related: Meet the Kid Chefs Competing on Junior Chef Showdown

If you’re looking for more fun activities for the kids, download our Junior Chef Showdown colouring page and crossword and check back next week for more family-friendly recipes and games.

Anna Olson’s Chocolate Banana Pancakes with Caramel Sauce and Chantilly Cream

Total Time: 45 minutes
Serves: 4

Chantilly Cream Ingredients:

1 cup 35% cream
1 Tbsp instant skim milk powder
1-½ Tbsp icing sugar
½ tsp vanilla extract

Chantilly Cream Directions:

1. Whip cream and skim milk powder in a large bowl using a hand mixer on high until the cream holds a soft peak. Add the sugar and vanilla and whip just to combine. Chill until ready to use.

Butter Caramel Sauce Ingredients:

3 Tbsp water
2 tsp lemon juice
1 cup granulated sugar
½ cup 35% cream
½ cup unsalted butter
1 tsp vanilla extract
1 tsp sea salt

Butter Caramel Sauce Directions:

1. Place water and lemon juice in a medium saucepan and then add the sugar (do not stir). Bring to a full boil on high heat and continue to boil, without stirring, until the sugar becomes amber, about 4 to 6 minutes. As the sugar cooks, occasionally brush the sides of the pot with water to keep the pot clean (this prevents the sugar from crystallizing).

2. Remove the pot from the heat and whisk in cream (avert your face to watch to protect from the steam). Add butter and whisk until melted. Whisk in vanilla and salt and set aside to cool to room temperature in the pot.

3. Pour the cooled sauce into a covered bowl or jar and chill until ready to use. Serve the sauce warm.

Related: Sarah Britton’s Gluten-Free Everything Bagel Loaf is the Easiest Bread Recipe Ever

Pancake Ingredients:

1-¼ cups flour
¼ cup cocoa powder, sifted
2 Tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
Pinch cinnamon
1-½ cups buttermilk
1 egg
2 Tbsp unsalted butter, melted, plus more for the pan
2 Tbsp honey
2 bananas, peeled and sliced into ½-inch thick slices

Garnish:

½ cup chopped, toasted hazelnuts, optional

Pancake Directions:

1. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.  In a separate bowl, whisk together buttermilk, egg, melted butter and honey.  Add to flour mixture and stir gently, just until combined (a few lumps are fine).

Related: Anna Olson’s Cocoa Powder Tips

2. Heat a griddle or non-stick skillet over medium heat and grease lightly with butter.  Ladle a ¼ cup of batter for each pancake onto griddle. Cook for one minute, then arrange 3 banana slices on top of each pancake.  Cook until surface of pancake takes on a dull finish and bubbles begin to appear, about 3 minutes. Flip and cook another 2 to 3 minutes.  Remove pancakes to a plate and keep warm while preparing remaining pancakes.

3. Serve your pancakes with a drizzle or caramel sauce and a dollop of whipped cream.  Enjoy immediately.

Watch Junior Chef Showdown Tuesdays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Green Banana Flour is Here to Stay, And This Pancake Recipe Proves It

With the popularization of plant-forward, gluten-free and dairy-free eating, many are swapping their traditional beloved foods for more nourishing alternatives like “milk” made from oats, “yogurt” made from coconut, “cheese” made from cashews … and now “flour” made from green bananas! And, green banana flour is as its name suggests: green bananas are harvested and milled into a flour that is actually incredibly healthy for you.

The flour is rich in resistant starch, meaning it resists digestion and feeds the good bacteria in the gut. Since it bypasses digestion, banana flour doesn’t spike blood sugar or insulin after it’s consumed. It’s also grain- and gluten-free, not to mention environmentally friendly, since many green bananas aren’t suitable for export or sale; but they’re perfect for grinding into flour. You’ll be pleasantly surprised with the texture and lightness of pancakes made from the starchy fruit – you may never go back to using other flours again!

Gluten-Free Green Banana Flour Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes 8 small pancakes

Ingredients:

Pancakes
¾ cup non-dairy milk
1 tsp lemon juice
1 cup green banana flour
1 ½ tsp baking powder
¼ tsp sea salt
2 eggs
1 Tbsp maple syrup
2 Tbsp coconut oil, melted + more for frying
½ tsp pure vanilla extract

Toppings
Banana slices
Crumbled walnuts
Maple syrup

Directions:

1. Combine the lemon juice and non-dairy milk in a bowl and let it sit and curdle for 5 minutes.

2. In another bowl, mix together the flour, baking powder and sea salt.

3. After the 5 minutes are up, whisk in the eggs, maple syrup, cooled liquid coconut oil and vanilla.

4. Slowly pour the dry mix into the wet and fold the ingredients together.

5. Heat a griddle or frying pan on medium, melt coconut oil to coat the surface and then drop about ⅓ cup of batter down.  Allow to cook for about 3 minutes, you’ll see bubbles and the edges will begin to solidify, then flip for another 3 minutes. Watch them carefully so they don’t burn.

6. Once all the pancakes have been cooked, dress them up with your favourite toppings like caramelized banana slices, walnuts and maple syrup.

On a healthy baking streak? Try your hand at these 3 no-bake cookies (they’re healthy enough for breakfast!) together with this nourishing apple pie oatmeal bake. For more inspiration, here are 10 things healthy people eat for breakfast every morning.

5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

Patriotic Pancakes Perfect for Canada Day

With a bright red maple leaf in the centre, these patriotic pancakes are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are great toppings, but you can switch it up with your favourite fruit, nuts, sauce and more.

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Maple Leaf Pancake Recipe

Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: about 12 pancakes

Ingredients:
1 egg
1 cup milk
1 Tbsp butter, melted
1 1/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
22 ml Red food colouring
1/4 cup vegetable oil

Garnish:
Maple syrup
2 cups fresh raspberries
1/2 cup whipping cream, whipped

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Directions:
1. In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. Over medium-low heat, heat a nonstick skillet with 1 Tbsp oil per pancake. Brush 2-inch (5 cm) maple leaf-shaped cookie cutter with some of the oil. Place in skillet. Pour in enough red batter to fill, then cook 1 minute until set on bottom. Holding cutter with tongs, or hands, lift cutter away from maple leaf shape. Using a squeeze bottle or spoon, top each leaf with enough white batter to cover.
4. Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
5. Working in batches and brushing pan with remaining oil as necessary, repeat with remaining batters, cleaning off cookie cutter when necessary.

Garnish:
Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.

Chef’s Secret to Making the Fluffiest Pancakes Ever

A weekend breakfast staple, pancakes — hotcakes, flapjacks or whatever you like to call them — just might be the ultimate morning comfort food. As simple as they can be, it’s always refreshing to get some ideas from an expert on how to make them even better.

Yellow Door Bistro is a chef-driven European restaurant located inside Calgary’s Hotel Arts. There they cook up delicious fare from morning to night, but the restaurant is most renowned for its imaginative brunch creations. The most famous are the gourmet pancakes that start with the same base recipe, but change each month to incorporate new flavours and garnishes.

souffle-pancakes-plain

The secret to their perfectly light and fluffy pancakes, you ask? Executive chef, Quinn Staple takes a very unique approach to the batter preparation that’s similar to how one would prepare a soufflé. Eggs are an integral part of a classic pancake recipe, but Staple’s version separates the yolks and the whites. The simple act of whipping the whites on their own before being folded into the batter, makes for lighter, fluffier pancakes. Genius!

To get that soufflé-like height for your pancakes at home, Staple recommends using metal ring molds and brushing the inside with butter or oil. This will help the pancakes rise high. This step may take a few extra minutes, but trust the chef; it’s well worth it in the long run. Try it out for yourselves this weekend!

souffle-pancakes-ingredients

Soufflé Coconut Pancakes with Pineapple and Caramel Sauce

Ingredients:

Pancake Batter:
1/2 cup egg yolks
1/4 cup melted butter
1/2 cup coconut milk
1/2 cup sugar
2 cups sifted all-purpose flour
2 Tbsp baking powder
Pinch of salt
1 cup egg whites

Caramel Sauce:
1 cup packed brown sugar
1/2 lb. butter, cubed
1/4 cup 35 % cream

Directions:

Pancake Batter:
1. Mix egg yolk, butter and coconut milk together. In a separate bowl mix sugar, flour, baking powder and salt together. Mix wet ingredients into dry.

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2. Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).
3. Once the egg whites are incorporated, gently fold into batter.

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Note: Batter will keep in the fridge overnight, but for best results (i.e. for the fluffiest pancakes) use right away.

To Cook:
1. Grease ring molds and large pan with canola oil. Heat pan on medium-high heat.

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2. Place molds into pan, add two healthy spoonfuls of batter into each and allow to cook until batter has risen noticeably and bubbles have formed around its edges, approximately 3-4 minutes.

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3. Carefully remove the mold using tongs and gently flip pancakes over, reduce to medium heat and allow to cook for another 4 minutes.
Note: If not using ring molds, just portion batter into pan and once bubbles appear on the edges of the pancakes flip them and cook for another 2-3 minutes.

Caramel Sauce:
1. Melt brown sugar and cream together and simmer for 5 minutes.
2. Remove from the heat and carefully and slowly whisk in the diced butter until emulsified.
3. Allow to cool before serving.

To Serve:
Once the pancakes are cooked stack as many pancakes are desired on a plate, top with caramel sauce, chopped pineapple, whipped cream and toasted coconut. Enjoy!

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Optional Garnishes:

Coconut Chantilly:
2 cups 35% cream
1/4 cup coconut milk
1/4 cup icing sugar

1. Whisk all ingredients in the bowl of a stand mixer until soft peaks are formed.

Semi Dried Vanilla Pineapple:
1/4 pineapple cut into small wedges
1/2 scraped vanilla bean

1. Toss pineapple wedges with vanilla seeds and spread evenly on a parchment lined tray. Dry overnight in an oven with no heat. Next day reserve in an airtight container.

Watch this video to learn all about the delicious history of pancakes

Pumpkin Spice Pancakes

It’s all pumpkin spice all the time once the first day of fall hits, and a big stack of pancakes is a great way to enjoy this tasty flavour combination.

These pumpkin spice pancakes are perfection: they’re just the right balance of fluffy and dense, sweet and a little spicy, and are packed with pumpkin flavour. Serve them up to family and friends for a decadent breakfast treat or part of a delicious brunch spread.

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Makes: 8 pancakes

Ingredients:
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
Pinch of sea salt
1/4 cup pure pumpkin purée
1 Tbsp maple syrup
1 cup almond milk
1-3 Tbsp vegan butter for cooking

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Directions:
1. Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
4. Serve with more vegan butter and real maple syrup.

See more from hot for food on their YouTube channel.

Chocolate Chip Banana Pancakes

This is the easiest brunch ever because nothing here is made from scratch. Just get your favourite vegan pancake mix and add non-dairy milk, plus whatever add-ins you like — fresh blueberries, peaches, cranberries, or chocolate chips and banana slices!

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Ingredients (makes 8):
1 cup Coyote Flaxseed Pancake & Waffle Mix
1 1/2 cups non-dairy milk
1 banana, sliced into rounds
1/4 cup chocolate chips or raw cacao nibs
2-3 Tbsp vegan butter for frying

Directions:
1. In a mixing bowl combine the pancake mix with non-dairy milk. It should be a runny consistency if you want nice, thin, evenly cooked pancakes. If you want them fluffy by all means leave out the extra 1/2 cup of liquid. I just find they’re never cooked in the middle when you do this. Then fold in chocolate chips and banana slices.
2. Heat a non-stick pan to medium heat and when it’s hot use a paper towel to spread a small amount of vegan butter on the bottom surface of the pan. It should sizzle.
3. Take a 1/4 cup of pancake batter and pour it in the centre of the pan. Once the surface starts to bubble a lot then you can flip the pancake over and cook on the other side for 1-2 minutes. Continue until all the pancakes are made.

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Tips:
– I like to keep them warm by placing the finished pancakes on a baking sheet in the oven heated to 200°F.
– We also tried Yves Veggie Breakfast Links and fried those in 2 teaspoons of maple syrup so they tasted restaurant style and… Voila! Breakfast is served.

See more from hot for food on their YouTube channel.

Buckwheat Pancakes with Brandied Strawberries and Coconut Whip

There are many ways to make gluten-free vegan pancakes but buckwheat flour is our new fave! It cooks quickly, holds together without adding other binders and has a delicious nutty taste. Combined with a sweet brandied strawberry sauce and the most perfect coconut whip, you’ll be craving breakfast in bed every day of the week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 8 pancakes

Buckwheat Pancakes with Brandied Strawberries and Coconut Whip

Ingredients:

Brandied Strawberries:
2 cups diced strawberries
½ cup maple syrup
¼ cup brandy
1 Tbsp lemon juice
1 tsp arrowroot flour (or cornstarch)
1 tsp water

Buckwheat Pancakes:
1 ½ cups buckwheat flour
1 tsp cinnamon
1 ½ tsp baking powder
1 Tbsp melted vegan butter
2 cups non-dairy milk
2 Tbsp vegan butter (or cooking pancakes)

Coconut Whip:
1 can full-fat coconut milk (refrigerated overnight)
1 tsp sugar (optional)

Directions:
1. In a small saucepan bring maple syrup and brandy to a simmer over medium heat.
2. Once the mixture is bubbling, add in the diced strawberries and lemon juice. Continue to stir occasionally while you bring to a simmer again.
3. Mix together arrowroot flour and water in a small bowl until smooth and add this to the strawberry mixture.
4. Continue to stir occasionally while simmering for 10 minutes until thickened. Remove the saucepan from the heat and set aside while you make pancakes.
5. Bring a non-stick pan to medium heat and combine the pancake batter ingredients together in a mixing bowl until well combined.
6. You may need to waver between medium and medium-low heat to keep the pancakes cooking evenly. Place a little bit of vegan butter in the centre of the pan and pour 1/3 cup of batter per pancake. It’s best to cook 1-2 pancakes at a time depending on the size of your pan, for about 2 minutes per side.
7. You must use a can of full-fat coconut milk for the coconut whip and have it already refrigerated, so it’s really cold and the thick cream is separated from the liquid. Another tip is to place the beaters from your hand mixer and a stainless steel bowl in the freezer in advance of preparing the coconut whip.
8. When you open the can of coconut milk, scoop only the thick cream that is sitting on top into the stainless steel bowl. Do not let any liquid get in the mixture. Beat on high for a couple of minutes until thick and fluffy.
9. Serve the pancakes warm with brandied strawberry sauce and a generous dollop of coconut whip.

See more from hot for food on their YouTube channel.

Gluten-Free & Vegan Coconut Pancakes

I thought pancakes would be the death of me! I could never get them cooked through without being burned on the outside, or they would just stick to the pan. I’m sure I’m not the only one out there who barely has the patience to watch batter bake, but this formula for gluten-free vegan coconut pancakes might just be fool proof. Feel free to leave out the coconut and add any other fillings you like.

888_gluten-free-vegan-coconut-pancakes

Ingredients (makes 6-8 pancakes):
1 cup rice flour
1 tsp baking powder
1/8 tsp cinnamon
1 tsp egg replacer powder
2 Tbsp water
1 cup unsweetened coconut milk (or unsweetened non-dairy milk)
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 Tbsp shredded coconut

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Directions:
1. Preheat your oven to 250°F and place a parchment covered baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
2. In a mixing bowl combine flour, baking powder and cinnamon with a fork until combined. In a separate mixing bowl whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined.
3. Add the liquid ingredients to the dry ingredients along with the shredded coconut and stir just a few times to get the mixture combined, but don’t over mix.
4. Heat a non-stick pan to medium and use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1-2 minutes.
5. Serve the pancakes with warm maple syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter. Happy stacking!

Tip: Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.

See more from hot for food on their YouTube channel.

Easy Mini Blueberry Pancakes

FN_RReardin_2July

To food lovers, Canada Day doesn’t just mean red and white getup, fireworks, and a few cold ones. July 1st is also the unofficial start of Blueberry Month. And because it would feel awfully wrong not to take advantage of these tiny, anti-oxidant-packed berries at their finest, we’re starting the season off right with one of our easiest, tastiest and most crowd-pleasing recipes.

Whether you’re hosting Sunday brunch or just cooking up an indulgent breaky for one, mini blueberry pancakes are sure to please. Made with ingredients you probably have in your pantry, these little bites are super easy. So why not whip up a small batch for a weekend pick-me-up, or a large batch as part of a morning feast with the fam? Just make them ahead of time, and slip them in the oven right before serving.

Ingredients:

1 egg
3/4 cup milk
1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1. Beat the egg in a large bowl, and then add the milk and beat again.

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2. Add the dry ingredients, and beat until smooth. Add blueberries to batter and stir.

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3. Heat a lightly buttered, medium-sized frying pan on medium-high heat. Scoop about 1 Tablespoon of batter at a time onto the griddle to make mini pancakes, and brown on both sides.

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4. Pile them into small stacks or just serve as bites. Keep them in a heated oven until all pancakes have been made, and serve hot with maple syrup and/or butter.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

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