Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

by Claire Gallam in Recipes

Pancakes should never be a weekend only treat. In fact, my husband and I enjoy a fluffy stack of our favorite pancakes at least once a week for dinner. I mean think about it, what would you rather eat, a boneless skinless chicken breast or a soft stack of strawberry pancakes?

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

What makes these particular pancakes so perfect for any day or any meal is how secretly healthy they are. Each bite is filled with protein from the added chia seeds and yogurt, antioxidants from the strawberries and a big dose of vitamin C from the orange juice. Basically, it’s like eating a salad for dinner, except way better because you can dose these in syrup. And you know, they’re pancakes.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

On top of these being insanely delicious, they’re also so easy to make. Just grab a bag of your favorite Bob’s Red Mill buttermilk pancake mix and add in the rest! No need for flour measuring or figuring out the baking powder. This cuts down the cooking time and makes it easy to have pancakes for dinner every night.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

Serves about 6 | Prep time: >10 minutes | Cook time: about 8 minutes

Ingredients:

Directions:

  1. In a large bowl, mix the pancake mix, eggs, canola oil, milk and Greek yogurt together. Stir in the chia seeds and strawberries.
  2. Heat a large skillet over medium high heat. Add the oil.
  3. Scoop about ¼ cup of the batter into the skillet and cook until the batter starts to bubble. Flip and cook until golden brown on both sides, about 3 minutes on each side.
  4. Serve the pancakes with whipped cream and sliced strawberries.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Claire Gallam Google: Claire Gallam
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Abeleskivers F

Step by Step Aebleskivers

by Cassidy Stockton in Recipes

Aebleskivers are a delightful, Danish confection that marries the texture of a pancake with the airiness of a popover. Typically aebleskivers are filled with apples or other delights, but many recipes in the United States are simply puffs of sweet dough. Aebleskivers require a special pan which may be hard to come by locally, but many online retailers offer them if your hunt proves fruitless. This recipe uses our Buttermilk Pancake Mix, but you can make these from scratch, as well. 

Aebleskivers – Step by Step

Contributed by:  Bob’s Red Mill Natural Foods

Step by Step Aebleskivers | Bob's Red Mill

Ingredients

Directions

1. Separate yolks and whites into two separate bowls.

Step by Step Aebleskivers | Bob's Red Mill

2. In a medium bowl, whisk yolks until thick and pale yellow.

 

3. Whisk 2 Tbsp melted butter into yolks.

Step by Step Aebleskivers | Bob's Red Mill
4. Whisk water into yolks.

Step by Step Aebleskivers | Bob's Red Mill

5. Whisk Bob’s Red Mill Buttermilk Pancake Mix into yolks.  Set aside.

Step by Step Aebleskivers | Bob's Red Mill
6. In a separate bowl with a clean whisk, whisk whites until stiff but not dry.

Step by Step Aebleskivers | Bob's Red Mill
7. With a rubber spatula, mix a dollop of stiff egg whites into the yolk mixture to lighten the mix.

Step by Step Aebleskivers | Bob's Red Mill
8. Fold the remaining stiff whites into the yolk mixture with the rubber spatula.

Step by Step Aebleskivers | Bob's Red Mill
9. Preheat aebleskiver pan according to the manufacturer instructions or over medium heat.

10. Brush each aebleskiver cup with melted butter.

Step by Step Aebleskivers | Bob's Red Mill

11. Fill each cup ¾ full with batter.

Step by Step Aebleskivers | Bob's Red Mill

12. Cook until bubbly and set around the edges, about 1 ½ minutes.

13. Turn over each aebleskiver using a fork or toothpick.

Step by Step Aebleskivers | Bob's Red Mill

14. Continue to cook on the second side until browned and a tester inserted into the center comes out clean, about 1 minute.

Step by Step Aebleskivers | Bob's Red Mill
15. Remove from aebleskiver pan and dust with powdered sugar to serve.

Step by Step Aebleskivers | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Savory Cornmeal Waffle F

10 Savory Pancake Recipes for Dinner

by Cassidy Stockton in Recipes

Starting on Saturday, Portland is expected to stay well above 90°F for a while. When it gets that warm, I am not interested in slaving away in the kitchen over a hot stove or using the oven, but my family still needs a nutritious dinner. That’s why, this weekend,  I will be serving savory pancakes for dinner. They are so easy and versatile AND I can whip up a batch on an electric griddle without creating a sauna in my kitchen. Plus, it’s fun. Everyone likes breakfast for dinner.

10 Savory Pancake Recipes for Dinner | Bob's Red Mill

Sweet, syrup-drenched pancakes might not be the most appealing dinner for some. Here are some fabulous savory ideas to take dinner pancakes (or waffles) to the next level. You can use any pancake or waffle mix for these combinations, though we particularly like our cornmeal and buckwheat pancake mixes in savory applications. Watch the video at the end of the post to hear some of our employees’ favorite ways to enjoy pancakes.

Top your pancakes with… 

  • Sauteed greens, crisp bacon and a drizzle of maple syrup.
  • A scoop of your favorite chili, a dollop of sour cream, shredded cheddar cheese and pickled jalapenos.
  • Crumbled goat or feta cheese, sun dried tomatoes and freshly chopped basil.
  • Diced ham, sliced green onions and shredded Swiss cheese.
  • Black beans, salsa, sour cream and avocado (recipe below).
  • Applewood smoked sausage, sauteed apples and Gruyère.
  • Smoked salmon, fresh dill and cream cheese.
  • Shredded chicken or pork, warm (or grilled) pineapple chunks, caramelized onions and a drizzle of barbecue sauce.
  • Breakfast sausage, shredded cheddar and a fried egg (there’s nothing wrong with going a little classic).
  • Leftover flank steak (or almost any meat), caramelized onions, bell peppers and mushrooms, and melted provolone cheese.

Savory Cornmeal Waffle + 10 Savory Pancake Recipes for Dinner | Bob's Red Mill

Savory Cornmeal Waffles with Black Beans

Sarah House for Bob’s Red Mill Test Kitchen 

Prep Time:  15 minutes | Cook Time:  25 minutes | Yield: 4 servings

  • 2 cups Buttermilk
  • 2 Eggs
  • ¼ cup Oil
  • 2 ¼ cups Bob’s Red Mill Cornmeal Pancake Mix
  • ½ tsp ground Cumin
  • ¼ tsp Chili Powder
  • 15 oz can Black Beans, drained and rinsed
  • 1 cup prepared Salsa
  • Sour Cream, sliced Avocado and chopped Cilantro to garnish

Step 1

Preheat a waffle iron to medium-high heat.

Step 2

Whisk together buttermilk, eggs and oil in a bowl then mix in Bob’s Red Mill Cornmeal Pancake Mix, cumin and chili powder.

Step 3

Follow manufacturer’s instructions to portion batter onto the preheated waffle iron or use about ¾ cup batter per waffle.  Cook until golden and flip over if needed, about 6 minutes total.  Keep warm in a 200°F oven.

Step 4

While waffles cook, mix together black beans and prepared salsa in a small bowl.  To serve, top each waffle with about ¼ cup black bean mixture and garnish as desired with sour cream, avocado and cilantro.

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Cassidy Stockton Google: Cassidy Stockton
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apple crisp topping H

Pancake Topping Ideas

by Julia Mueller in Featured Articles, Gluten Free, Recipes

Hi everyone! Julia from The Roasted Root here, checking in to talk to you about topping your pancakes in the utmost delicious ways!  We all know it’s tough to beat a Saturday morning stack of pure pancake lovin’, but sometimes we get stuck in the same ol’ butter and maple syrup routine and overlook the variety of flavor, texture, and (believe it or not) nutrition that we can inject into our pancake sessions. Fret not: I’m here to help break the mold and give you healthful ideas to make your pancake endeavors that much more pleasing.

Because I eat a wheat-free diet, I have taken a personal interest in developing gluten-free pancake recipes using an assortment of Bob’s Red Mill’s gluten-free flours and nut meals. From Almond Flour Pancakes, Lemon Poppy Seed Coconut Flour Pancakes, to Brown Rice Flour Banana Pancakes, whipping up fun and inviting hot cake recipes is a big hobby of mine.Pancakes with peaches, chia seeds, and honey

But let’s talk toppings! Yes, I have been known to eat pancakes layered with fried egg and bacon. Ham and cheese? Check! All sorts of fruit, yogurt, nut, and homemade syrup concoctions? Always on board! I’ve even made chocolate syrup using coconut milk, cocoa powder, and pure maple syrup. In essence, I always enjoy coming up with new ways of serving pancakes.

Let’s face it: butter and store-bought syrup is tough to beat as a pancake topping; however, unless you buy pure maple syrup, which can be expensive, you end up using syrup that is full of artificial ingredients and cane sugar. From fresh fruit and nuts to compotes or homemade syrups, many toppings don’t require much time at all, just a little forethought. Let’s gather some ideas for our next stack of pancakes, shall we?!

Pancakes with Peanut butter and Banana

Fruit, nuts, yogurt, seeds, nut butters:

I love chopping fresh fruit and adding it to a pancake breakfast, along with raw nuts, yogurt, seeds, and/or nut butters. Peanut butter and banana will always win me over. I also love fresh mango or pineapple along with chia seeds and/or pumpkin seeds.  Taking the raw and fresh route is fast, easy, adds health benefits to your meal and helps avoid the temptation to douse a stack of pancakes with syrup.

Pancakes with Coconut Milk, Mango, Walnut

Fruit Compote:

Compote is made by heating fruit, a small amount of liquid and sweetener in a saucepan and allowing it to gently boil until it softens and becomes juicy.  For soft fruit (like berries), this process only takes about 15 minutes. For heartier fruit (such as apples and pears), the process takes about 35 to 40 minutes. I like to add a little bit of a natural sweetener, such as honey or pure maple syrup, in order to keep the compote healthful yet sweet. Mimicking apple or berry crisp using fruit compote and granola makes for such a treat, and makes you feel like you’re eating dessert for breakfast!

Pancakes with Raspberry Syrup

Homemade Syrup:

Homemade syrups are easier than you’d think! They can be made using a large variety of fresh fruit. You simply start by cooking your fruit of choice with water and sweetener (just like you would a compote), and then strain the fruit pulp in order to achieve a syrup.  You can add your desired amount of pure maple syrup or honey in order to sweeten the syrup to your liking.

In addition to a fruit-based syrup, did you know you could make thick, creamy toppings using full-fat coconut milk?  Simply heat up a can of coconut milk and allow it to boil for 40 to 50 minutes until it thickens. You can keep it simple by adding a natural sweetener and vanilla extract. For a citrus-y topping, add lemon zest, a small amount of lemon juice, and maple syrup. Also try a chocolate-y topping by mixing the coconut milk with cocoa powder, a pinch of cinnamon, and some pure maple syrup for a decadent yet healthful treat!

Pancake topping ideas from Bob's Red Mill

Topping Ideas:

  1. Plain Greek yogurt (or crème fraiche) and fresh berries
  2. Almond, peanut, or cashew butter and sliced banana
  3. Fresh chopped peaches, honey and chia seeds or pumpkin seeds
  4. Full-fat coconut milk, chopped mango, chopped walnuts
  5. Bob’s Red Mill’s Blueberry Chia Jam and chopped nuts
  6. Homemade chocolate syrup using canned coconut milk
  7. Fried egg and bacon
  8. Country-style ham and cheddar cheese
  9. Apple Crisp Topping (see recipe below!)
  10. Blueberry, blackberry, pear, or apple compote (see recipe for blueberry compote below)

What are your favorite pancake toppings?

Pancakes with apple crisp topping

Apple Crisp Topping

Ingredients:

Instructions:

  1. Add all ingredients except for the granola to a medium-sized pot and bring to a boil. Reduce the heat, cover, and allow the mixture to boil gently for 30 minutes, stirring occasionally. Uncover, stir in ¼ to ½ cup of granola and continue to cook until most of the moisture has burned off.
  2. Add desired amount of topping to fresh-off-the-griddle pancakes.

Blueberry Compote/Syrup:

Ingredients:

  • 2 cups Blueberries (fresh or frozen)
  • 3 to 4 Tbsp Water
  • 2 Tbsp Pure Maple Syrup
  • Pinch of Salt

Instructions:

  1. In a small pot, heat all of the ingredients until mixture comes to a full boil.
  2. Reduce heat, cover, and allow mixture to gently boil until blueberries are juicing out and have softened, about 15 minutes.
  3. Uncover and cook, stirring occasionally, until mixture has thickened and berries are coated with a syrupy consistency, about 5 minutes.
  4. Serve immediately on pancakes or store in the refrigerator for up to 1 week and reheat when ready to use.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Julia Mueller Google: Julia Mueller
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Blini F

Buckwheat Blini Bites

by Cassidy Stockton in Recipes

Blinis are a thin, crepe-like pancake, often made with buckwheat flour. We’ve taken our Buckwheat Pancake Mix and created these bite-size blinis that are perfect for brunch and hors d’oeuvres. Of course, if you don’t have access to our buckwheat pancake mix, you can use any of our pancake mixes for a similar result. We’ve included some suggested toppings below for sweet or savory combinations. If you’re short on time, watch the video at the end of the post for a quick method for making these lovely little pancakes. Make these for your next party and watch how quickly they disappear!

Buckwheat Blini Bites | Bob's Red Mill

Buckwheat Blini Bites

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  90 minutes | Cook Time:  10 minutes

Yield: 40 blinis (10 servings)

Step 1

Combine warm milk, sugar and yeast and let sit until yeast has dissolved, about 5 minutes.

Step 2

Whisk in eggs and butter, then Bob’s Red Mill Buckwheat Pancake Mix.  Cover and let rest until bubbly, about 90 – 120 minutes.

Step 3

Oil or butter a nonstick skillet and heat over medium-high heat.  Pour 1 Tbsp batter onto skillet per blini and cook until edges are set and bubbles have formed on the top, about 2 minutes.  Flip and cook on the second side, 1 – 2 minutes.  Serve immediately or hold warm in a 200°F oven.Bite-Size Buckwheat Blinis | Bob's Red Mill

Savory topping ideas:

  • Creme fraiche, sliced cherry tomatoes and basil
  • Ricotta cheese, smoked salmon, sprig of dill
  • Sour cream, a sprinkling of paprika and chives (see photo at the beginning of the post)

Sweet topping ideas:

  • Sliced strawberries, chocolate hazelnut spread, dollop of whipped cream
  • Sliced figs, goat cheese, drizzle of honey

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Cassidy Stockton Google: Cassidy Stockton
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Almond Butter and Berry Coulis Pancakes F

Almond Butter and Strawberry Coulis Pancakes

by Alisa Fleming in Featured Articles, Gluten Free, Recipes

Pancakes are one of those “perfect” foods in my book. They can be made thin like crepes or puffy like little cakes (my personal choice); they can be sweet or savory; they freeze well (yes, toaster pancakes!); they are easily made without dairy, gluten, or other top allergens (more forgiving than waffles); they are quick to make; and they can be dressed with an assortment of different toppings.

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

I recently had some fun coming up with new ways to serve my husband delicious stacks of pancakes using Bob’s Red Mill Gluten-Free Pancake Mix. The beauty of a mix is it allows me more time to focus on the toppings, and since my husband eats gluten-free, I don’t have to worry about measuring a plethora of starches and flours. Of course, you can use your favorite Bob’s Red Mill pancake mix (I highly recommend Organic High Fiber and Organic 7 Grain, which are both made without dairy) if wheat isn’t an issue for you.

As for those toppings, all of the ideas I’ve tested thus far are sweet and wholesome, but there are some savory versions on the horizon. In the meantime, enjoy these easy dairy-free pancake topping recipes:

Cinnamon Peaches and Cream Pancakes (dairy-free and gluten-free)

Cinnamon Peaches n Creme Pancakes | Go Dairy Free

These cinnamon-spiked pancakes sandwich layers of vanilla coconut whip and are topped with a tasty fresh peach puree and some chopped peaches for good measure. Recipe here: http://www.godairyfree.org/recipes/cinnamon-peaches-and-cream-pancakes  

Chunky Monkey Pancakes (dairy-free and gluten-free)

Chunky Monkey Pancakes | Go Dairy Free

Displaying the magic of frozen pancakes (just pop them in the toaster!), this toppled stack has a chocolate drizzle (2 options), quick nutty syrup, sliced almonds or chopped walnuts, and diced bananas. Recipe here: http://www.godairyfree.org/recipes/chunky-monkey-pancakes

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

Almond Butter and Strawberry Coulis Pancakes (dairy-free and gluten-free)

The following recipe is a healthier, fresh riff on the traditional flavors of peanut butter and jelly.

Servings: 4 | Prep time: 20 minutes | Cooking time: 15 minutes

Ingredients:

Method:

  1. In a medium bowl, gently stir the strawberries with 1 tablespoon honey, until well-coated. Set aside to macerate for 20-30 minutes (or longer if making ahead).
  2. Reserve 1/4 cup of the chopped strawberries. Place the remaining chopped strawberries in your blender with the chia seeds. Puree until smooth. If needed, blend in additional sweetener (your choice of type). The amount you need will depend on the sweetness of your strawberries. For medium sweet berries, I add around 10 drops of vanilla stevia. Stir the reserved chopped strawberries into the puree, and let sit while you prepare the pancakes and almond butter.
  3. Make 1 batch of the pancakes (dollar-size), according to the directions.
  4. As the pancakes cook, whisk together the almond butter, coconut oil, and 2 teaspoons honey. Heat the mixture in the microwave for 15-20 seconds if it is too thick.
  5. Plate 1 pancake on each of 4 plates. Top with a little of the almond butter mixture, followed by a 2nd pancake, gently pressing down. Repeat with more almond butter mixture and another pancake. Top each stack with the chunky strawberry puree. Dollop with any remaining almond butter mixture.

 

Alisa Fleming, Go Dairy FreeAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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BRM-Pancake-lineup[1]

Father’s Day Pancake Giveaway

by Cassidy Stockton in Contests, Featured Articles

Who makes pancakes at your house? If the answer is “dad,” you’re not alone. I haven’t really pinpointed why pancake-flipping and barbecue-managing seem to fall into dad’s camp, but they do. When I asked around, almost every woman said that their father made them pancakes growing up or their husband makes pancakes for their children. The majority of the men I asked told me it was his job to make pancakes at home. It’s my husband’s forte. In fact, when people are coming to visit, they often request pancakes for breakfast. For a guy that’s not particularly interested in cooking, he is more than happy to whip up batch upon batch of pancakes—Bob’s Red Mill pancakes, of course.

Pancakes1

The point of all this is that dad’s sure seem to make a lot of pancakes. Wouldn’t it be great to -ahem- flip this around and make HIM pancakes for Father’s Day? If making him pancakes isn’t on the agenda, what about giving him a gift set of different pancake mixes to experiment with? Either way, you’re getting pancakes and he’ll feel special. To help you turn Father’s Day into a really special day for dad, we’re giving away THREE gift sets of pancakes AND we’ll do our very best to make sure they arrive before the big day.

Winners will have their choice from the pancake options below to make a gift set for dad. I’ll even throw in a note for you and ship it to him, if need be. Of course, this means winners will have to respond quickly, so be sure to check your email to see if you’re a winner on 6/9. I will pick THREE winners at random from all who enter by 11:59 pm on 6/8/14. If this is all hooey to you and you just want to win some darn pancake mixes, you can certainly enter, too.

To enter, follow the prompts below. 
BRM-Pancake-lineupS

  • 10-Grain Pancake and Waffle Mix – Full of wholesome goodness and irresistible flavor, this pancake mix is a perfect blend of whole grain flours ground from wheat, rye, triticale and seven other nutritious stone ground whole grains. The result is hearty pancakes packed with fiber, protein and omega-3 fatty acids.
  • Buttermilk Pancake Mix – Made with organic stone ground whole grain wheat flour, real buttermilk, aluminum-free leavening and pure raw sugar, this pancake mix makes for a traditional, delightful, fluffy pancake full of nutrition and flavor.
  • Gluten Free Pancake Mix – This mix combines quickly to produce the perfect, light and airy pancake everyone will enjoy – whether they are gluten free or not.
  • 7 Grain Pancake Mix – A wonderful array of organic whole grain flours made from wheat, rye, spelt, corn, oat, Kamut®, quinoa, brown rice and flaxseed makes for a delicious and healthy whole grain breakfast.
  • Buckwheat Pancake Mix – A good source of fiber, protein and calcium, this whole grain mix cooks up perfect versions of traditional buckwheat pancakes.
  • Organic High Fiber Pancake Mix – Made from the finest organic whole grain wheat flour, Scottish oatmeal, wheat bran, oat bran, wheat germ and flaxseed, each serving of this pancake mix contains 7 grams of wholesome fiber.
  • Organic Cornmeal Pancake Mix – The down-home flavor of this mix comes from the stone ground whole grain cornmeal that contains the bran, germ and endosperm, as well as whole wheat pastry flour and oat flour.

 

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Cassidy Stockton Google: Cassidy Stockton
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1green-onion-pancakes F

Meatless Mondays: Savory Green Onion Pancakes

by Guest in Gluten Free, Meatless Mondays, Recipes

I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.

It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.

The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:

Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!

PS: We thought the sour cream on top could be optional but we highly recommend it not be!

Tips to help your kids love Savory Green Onion Pancakes

We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.

  • Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
  • Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
  • Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!

1green-onion-pancakes

Savory Green Onion Pancakes

Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes

Ingredients:

  • 1 bunch Green Onions
  • 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
  • 1 Egg
  • 1 cup Coconut Milk
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chinese Five Spice
  • 1/2 tsp Salt
  • 3 Tbsp Coconut Oil or Vegetable Oil
  • Sour Cream, optional topping

Sauce to Drizzle

  • 2 Tbsp Sesame Oil
  • 1-1/2 tsp Rice Wine Vinegar
  • 1 tsp Tamari (Gluten Free Soy Sauce)
  • 1 tsp Sugar
  • 1 pinch Hot Pepper Flakes

Directions
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.

2-ingredients

Get Organized:

1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.

2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.

3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.

4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.

3mixing-batter

To Cook:

1. In a bowl beat the egg together with the coconut milk and sesame oil.

2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.

3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.

4. Stir in the cut green onions into the batter.

5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.

6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.

7. Hold finished pancakes in a warm oven on a cookie sheet.

8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.

hollie-headshot-postsChef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.

Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.

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stackd F

Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.


About The Author
Cassidy Stockton Google: Cassidy Stockton
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Birdspotter Recipe of the Week | Bob's Red Mill

Bluebird Pancakes

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

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Blueberry pancakes are a wonderful reminder of hot summer during these cold, blustery winter days. The whole wheat pastry flour gives whole grain nutrition, without weighing down the pancakes. Yogurt gives a nice tang to accompany the sweet berries. Use a lemon-flavored yogurt for an extra burst of sunshine! Serve these with warm maple syrup or a dusting of powdered sugar and enjoy a bite of summer while you watch winter roll by.

Bluebird Pancakes | Bob's Red Mill

Bluebird Pancakes

  • 1/2 cup Blueberries
  • 1/2 cup Yogurt
  • 1 cup Milk
  • 1 Egg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Whole Wheat Pastry Flour

Directions

Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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