Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Gluten Free Dutch Baby with Berries

by Billy Parisi in Gluten Free, Recipes

I have been absolutely dying to make this Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon and have finally found some time to do so.  It really required my wife and daughter to leave because their insatiable sweet toothes would never allow me to plate this up in time to take a picture, so needless-to-say they were not around for the making of this.  This may sound weird but I’ve literally been wanting to make this for 20 years.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

We had an exchange student from Ulm, Germany while I was a freshman in high school and she used to tell me how German pancakes, or Pfannkuchen’s, were the absolute best.  While she never got around to making them for us, I’ve been waiting for the perfect opportunity to do it myself.  In the past few years I have been seeing Dutch Baby’s, or German Pancakes, show up in every food newsfeed I subscribe to.  This has brought back tons of great memories with our exchange student Anke, so I figured I would give it a whirl.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

I wanted to experiment using Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour because I’ve heard some amazing things about it from a few strict gluten-free friends who are phenomenal bakers.  I have to say that I was absolutely blown away at the results.  No one would ever know this Dutch Baby was gluten-free, I mean no one.  I’m pretty sure my gluten-free friends wouldn’t even believe me the results are so similar to that of the original recipe.  When it says 1 to 1, it is literally that which makes it so convenient to convert any baking recipe to gluten-free.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Now that I know how easy it is to make these Dutch Baby’s I’m a little annoyed our exchange student never attempted them.  You mix the dry, mix the wet and combine them and bake.  I mean seriously what in the world is so hard about that?

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the batter is made set it in the refrigerator to rest for 10 minutes, and in the meantime place your cast iron skillet into the 375° pre-heated oven to get it nice and hot.  When it’s time to bake, take the pan out place some butter in it, and after it has melted pour the batter in and bake it.  You’ll notice the batter will start to rise around the outside of the pan while the center of it will stay relatively even.  Don’t worry it won’t spill over.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the Dutch Baby is done cooking you can let it sit and cool slightly before serving.  For the mascarpone whipped cream simply whip some cold heavy whipping cream in a standing mixer on high speed with sugar until stiff peaks are formed.  Next, whisk in some mascarpone and vanilla and you are good to go.  I finished off the Dutch Baby with some mixed fresh berries, the mascarpone whipped cream and some fresh lemon zest.  This thing is seriously amazing, it is a must try and for all my gluten free friends out there, you’re welcome.

Get the recipe for Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Billy Parisi Google: Billy Parisi
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Carrot Cake Pancakes are a fun way to make breakfast a special meal, instead of an afterthought. // @BobsRedMill

Savor Breakfast with Carrot Cake Pancakes

by Cassidy Stockton in Recipes

Let’s face it, I’m kind of lazy when it comes to breakfast. I think our new oatmeal cups might have been developed just for me (not really, but a girl can dream). Muesli and yogurt. Overnight oats. Fried eggs. These are the kinds of breakfast we eat at my house most days. Recently, I was handed a copy of the New York Times in which Sam Sifton makes a pretty good argument for breakfast and it turns out to also be Bob’s favorite admonishment for us: just get up earlier. Get up earlier, make a decent meal for breakfast and enjoy that time together as a family. It’s not such a big ask, really. Make breakfast into an event, instead of an afterthought.

These pancakes are a perfect way to turn breakfast into something worth savoring. They really don’t take much time and deliver whole grains and veggies in a delicious pancake package. Everyone will enjoy them and you get to be a hero. Make a double batch and enjoy pancakes throughout the week without much effort on your part. If you don’t want to serve something quite this decadent, skip the cream cheese frosting. No one will ever know and these are still delicious with maple syrup.

Carrot Cake Pancakes are a fun way to make breakfast a special meal, instead of an afterthought. // @BobsRedMill

7 Grain Carrot Cake Pancakes

Servings: 4 servings

Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients

Pancakes

  • 1 cup Milk
  • 1  Egg
  • 1 Tbsp Oil
  • 1-1/2 cups Organic 7 Grain Pancake Mix
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 3/4 cup Carrots finely shredded (about 1 large)
  • 1/4 cup  Golden Raisins
  • 1/4 cup  Walnuts chopped

Cream Cheese Frosting

  • 8 oz Cream Cheese soft
  • 1/4 cup Sour Cream
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Powdered Sugar sifted

Instructions

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins and walnuts.

Preheat a non-stick skillet to medium-high heat (about 350°F). Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4 – 5 minutes on the second side. Keep warm in a 200°F oven. Serve with cream cheese frosting.

 

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Cassidy Stockton Google: Cassidy Stockton
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Step By Step Crepes | Bob's Red Mill

Step by Step: 7 Grain Crepes

by Cassidy Stockton in Recipes

Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.

Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon.  The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.

7 Grain Crepes (step-by-step)

Contributed by:  Sarah House for Bob’s Red Mill

  •  ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
  • 4 Eggs
  • 1 cup Milk

Step By Step Crepes | Bob's Red Mill

Whisk all ingredients together in a bowl.

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill
Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.

­­­­­Lightly butter or oil the pan.

Step By Step Crepes | Bob's Red Mill
Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Crepes-7
Let cook until set, about 1 – 2 minutes.  The edges should easily release, indicating the crepe is ready to flip.

Step By Step Crepes | Bob's Red Mill
Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Step By Step Crepes | Bob's Red Mill
Step By Step Crepes | Bob's Red Mill
Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.

Step By Step Crepes | Bob's Red Mill
Spread with filling(s) of your choice and roll or fold into a wedge to serve.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Popovers | Bob's Red Mill

10 Grain Popovers (with Gluten Free Version)

by Cassidy Stockton in Gluten Free, Recipes

Can you believe that I didn’t know what a popover was until recently? If you are also unclear about what a popover is, let me tell you what you’re missing out on. These scrumptious little pancake puffs are kind of like a muffin version of a Dutch Baby. Still no? An airy pancake married to a muffin that pops over the rim of a muffin tin? Well, at any rate, they’re very tasty and so much easier to make than I ever imagined. I thought there was some mysterious baking magic  that happened to produce these flaky treats. Nope- all you need is a solid pancake mix (we used our 10 Grain Pancakes), a bevy of eggs and a little resting time. Enjoy these with sweet toppings or savory. Personally, I simply like a little powdered sugar over these, but I could see caramelized bananas and melted hazelnut spread or using them instead of biscuits for a biscuits and gravy kind of breakfast. No matter how you want to enjoy them, popovers are a delightful way to start the day.

10 Grain Popovers | Bob's Red Mill

10 Grain Popovers

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

Prep Time:  10 minutes| Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill 10 Grain Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Gluten Free Popovers | Bob's Red Mill

Gluten Free Popovers

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

Prep Time:  10 minutes | Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill Gluten Free Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

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Cassidy Stockton Google: Cassidy Stockton
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Carrot Cake Pancakes F

Meatless Mondays: Carrot Cake Pancakes

by Cassidy Stockton in Meatless Mondays, Recipes

These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.

Carrot Cake Pancakes | Bob's Red Mill

7 Grain Carrot Cake Pancakes

Prep Time:  20 minutes | Cook Time:  15 minutes | Yield: 4 servings

Pancakes

  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¾ cup finely shredded Carrot (about 1 large)
  • ¼ cup Golden Raisins
  • ¼ cup chopped Walnuts

Cream Cheese Frosting

  • 8 oz Cream Cheese, soft
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ¾ cup Powdered Sugar, sifted

Step 1

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth.  Add sifted powdered sugar and mix thoroughly.  Set aside.

Step 2

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg.  Fold in shredded carrots, raisins and walnuts.

Step 3

Preheat a non-stick skillet to medium-high heat (about 350°F).  Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes.  Flip and continue to cook for another 4 – 5 minutes on the second side.  Keep warm in a 200°F oven.  Serve with cream cheese frosting.

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Cassidy Stockton Google: Cassidy Stockton
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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

About The Author
Cassidy Stockton Google: Cassidy Stockton
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