Gingerbread Pancakes

Gingerbread Pancakes
Prep Time
Prep: 10 minutes, Cook: 10 minutes
Number of Servings
8
Ingredients
Directions
  1. In a large bowl, mix first eight ingredients.
  2. In a measuring cup or small bowl, combine EDENSOY, barley malt and oil.
  3. Stir liquid mixture into dry ingredients. Batter will be fairly thick.
  4. Oil a griddle and heat.
  5. For each pancake, pour [q:1/4] cup batter onto griddle.
  6. Cook over medium heat until edges begin to look dry, about 1 to 2 minutes.
  7. Flip and brown on the other side.
  8. Serve with warm EDEN Apple Sauce, EDEN Apple Cherry Sauce, EDEN Apple Strawberry Sauce, EDEN Apple Butter , EDEN Apple Cherry Butter, or pure maple syrup.
Nutrition Info
135 calories, 3g fat (17% calories from fat), 4g protein, 28g carbohydrate, 4g fiber, 0mg cholesterol, 214mg sodium

Caramelized Banana Pancakes

Caramelized Banana Pancakes
Prep Time
15 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 2 cups all-purpose gluten-free flour—like rice or tapioca
  • [q:1 1/2] tsp baking powder
  • 2 Tbsp coconut sugar or maple sugar
  • [q:3/4] tsp salt
  • [q:1 1/2] cup coconut milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • [q:1/2] cup melted coconut oil
  • Walnuts or pecans (optional for garnish)
  • 2 bananas (about), peeled, cut into [q:1/4]-inch-thick slices
  • Real maple syrup—or for a lower sugar content, use slightly watered-down molasses
Directions
  1. Mix the flour, sugar, baking powder and salt together.
  2. Stir the eggs, coconut milk, coconut oil and vanilla until well blended.
  3. Pour the wet ingredients into a bowl with the dry ingredients. Mix and fold the ingredients together, being careful not to overstir; small lumps are okay.
  4. In a heated skillet greased with coconut oil, pour or ladle about [q:1/4] cup of batter into pancake circles.
  5. Place slices of banana on top of the batter circles. Sprinkle with a little extra maple sugar or sugar of your choice.
  6. Once the bottoms of the pancakes are brown and the bubbles from the batter begin to pop on top, flip the pancakes over to cook the other side; about 2 minutes each side.
  7. The cakes are ready once the bananas have caramelized and the pancakes are golden brown. If not ready to serve, keep warm on a baking sheet in the oven at about 200°F until ready.
  8. Sprinkle with nuts and serve with real maple syrup.
Nutrition Info
Made with coconut sugar, garnished with 1 tablespoon walnuts and [q:1/8] cup maple syrup per serving: 763 Calories, 11 g Protein, 80 mg Cholesterol, 101 g Carbohydrates, 44 g Total sugars (30 g Added sugars), 10 g Fiber, 38 g Total fat (26 g sat), 615 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:3] Phosphorus, [nut:2] Vitamin B6, Calcium, Iron, [nut:1] Zinc

Cinnamon Oatmeal Pancakes

Cinnamon Oatmeal Pancakes
Prep Time
15 minutes
Number of Servings
18 pancakes
Ingredients
  • [q:1/2] cup quick-cooking (not instant) rolled oats
  • [q:2 1/2] cups low-fat milk
  • 1 cup whole-wheat flour
  • [q:3/4] cup unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • [q:1/4] tsp cinnamon
  • [q:1/4] tsp nutmeg
  • 3 medium eggs
  • 1 tsp vanilla extract
  • Olive oil spray
Directions
  1. In a medium bowl, combine oats and milk. Stir to blend and set aside.
  2. In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
  3. Add eggs and vanilla to oat mixture, stir to blend, and add to dry mixture. Stir just until all ingredients are moist. Do not overmix.
  4. Spray large frying pan with oil spray and preheat over medium heat. Use [q:1/4] cup batter for each pancake. Turn when bubbles appear on the surface and bottom is browned.
Nutrition Info
3 pancakes: 238 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Fiber, 4 g Total fat, 296 mg Sodium

Wheat Germ Pancakes with Yogurt

Wheat Germ Pancakes with Yogurt
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients

Pancakes

  • 1 cup whole-wheat pastry flour
  • [q:1/2] cup wheat germ
  • [q:1/4] cup sugar
  • [q:1 1/4] tsp baking powder
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1 1/4] cups buttermilk
  • [q:1/4] cup canola oil
  • 2 large eggs, separated
  • Oil for pan
  • 2 cups sliced bananas, berries, or raisins

Sauce

  • 1 pt blueberries or other berries, washed and dried
  • [q:1/4] cup sugar
  • 1 Tbsp lemon juice
  • 2 cups low-fat vanilla yogurt
Directions
  1. Preheat oven to 200°. Combine dry ingredients in a large bowl. Mix buttermilk, oil, and egg yolks in a cup. Beat egg whites until stiff peaks form. Mix the yolk mixture into the dry ingredients just until moistened and then fold in the whites.
  2. Heat a nonstick (cast iron) skillet or griddle over medium heat until hot. Lightly oil it and then drop one-third cup portions of batter onto the pan, spreading a bit if thick. Drop in fruits and press them down with the edge of a spatula. Reduce heat to medium-low. Cook pancakes until bubbly. Flip them over and finish for a couple of minutes. Transfer to an oven-safe platter and hold in the oven until all the pancakes are done.
  3. For the sauce, mix the fruit, sugar, and lemon juice in a saucepan. Heat over medium heat, stirring constantly, until it comes to a boil. Remove from heat and add yogurt. Sauce will thicken as it stands. Serve pancakes topped with yogurt and berry sauce.
Nutrition Info
637 Calories, 20 g Protein, 102 g Carbohydrates, 9 g Fiber, 20 g Total fat (3 g sat, 10 g mono, 5 g poly), 426 mg Sodium, Biotin, Manganese, Vitamin B2 (riboflavin), Phosphorus, Selenium, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Pantothenic acid, Calcium, Copper, Magnesium, Zinc, Vitamin C, Vitamin E, Folate, Vitamin K, Iodine, Iron, Molybdenum, Potassium

Apple Jack Pancakes

Apple Jack Pancakes
Prep Time
45 minutes
Ingredients
  • 1 package Mori-Nu Silken Soft Tofu, or Silken Lite Firm Tofu, drained
  • [q:1/2] cup whole wheat pastry flour
  • 1 Tbsp. vegetable oil
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 2 Tbsp. honey
  • 2 egg whites
  • 1 small apple, peeled, sliced very thinly
  • Margarine for frying, if desired
Directions
  1. Combine first 6 ingredients and beat with electric mixer on high until smooth, about 1 minute.
  2. In a separate bowl, beat egg whites until stiff but still shiny. Fold tofu / flour mixture into egg whites. Blend thoroughly.
  3. Lightly butter a non-stick frying pan and place several apple slices on bottom.
  4. Pour [q:1/2] cup batter over apples for each pancake. Fry covered. Brown both sides and serve hot with your favorite topping.
Nutrition Info
233 calories, 7.7g fat, 9.5g protein
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