Tag Archives: pancakes

High Protein Buttermilk Pancakes

high protein pancake stack

It has been a whole week since I’ve given up drinking caffeine!!  I am sleeping a lot better.   My head is not exploding by afternoon any more, and I don’t wake up at night with a tightness in my chest.  I do miss the taste of coffee though. I might try decaf. But for now, I think it is a good thing to be caffeine free.

In keeping with a healthy lifestyle, I’ve been lifting free weights on non-consecutive days for quite some time.  In addition to the physical benefits (less overall jiggle and stronger bones), I find it meditative and soothing to my brain.  I don’t listen to music or talk to anyone (too early in the morning to talk!)

I usually like to have a satisfying breakfast afterwards that’s made up of fats, protein, and carbs.  This weekend I had a craving for pancakes.  I have a great pancake recipe that was inspired by Truck Stop’s  Dan:

Diligent Dan orders pancakes with syrup and sausages!

Diligent Dan orders pancakes with syrup and sausages!

But this time, I wanted a more protein rich batch.  There are a ton of variations on the web.  This is my version.  I use buttermilk (for more flavor), less egg whites, and I add vanilla protein powder.  Sometimes baked goods with protein powder have a spongy texture that takes some getting used to.  But these protein pancakes have a great feel — not weird at all.  Quite amazing, actually.  I attribute it to the buttermilk and ground oats.  Here’s a recipe for one serving with nutritional information.  I could only eat four of the five though, and should have stopped at three.  They are very filling!

high protein pancake with pb

Especially when eaten with peanut butter!

Yum!

Yum!

You can freeze these by wrapping in saran wrap and storing in a ziploc bag, so you can have them quickly and easily on a week day too.  Wrap in a damp paper towel and microwave for about 55 seconds if frozen.

High Protein Buttermilk Pancakes

½ cup old fashioned oats

¼ of a banana, mashed

¼ cup butter milk

¼ teaspoon baking powder

dash of vanilla extract

3 egg whites (or 9 tablespoons of liquid whites)

½ scoop (18g) protein powder (I used French Vanilla Designer Whey Powder)

½ cup cottage cheese (I used my whipped version)

coconut oil, melted butter, or vegetable oil for greasing griddle

  1. Preheat griddle.
  2. Pulverize oats in blender.  Add remaining ingredients, except for oil.  Blend until completely smooth.
  3. Brush griddle with oil or melted butter.  Pour batter onto griddle to make 4-inch pancakes.  Flip when you see bubbles forming around edges.  Cook another minute or less until done.  Serve immediately.

Makes about five 4-inch pancakes.

Each pancake :                                              Full Recipe

Calories:           84.8                                        424

Fat:                  1.94  g                                        9.7 g

Sat. Fat:           1.06  g                                      5.3 g

Cholest:            10.1 mg                                  10.1mg

Protein:         10.48  g                                     52.4 g

Sodium:            143.5 mg                                717.7 mg

Carbs:              9.6 g                                         48.3 g

Fiber:               1 g                                              5.6 g

Sugars:          1.36   g                                        6.8 g

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Filed under Breakfast, Vegetarian

Giveaway Winner and Diligent Dan’s Pancakes

Coming soon May 2013!

We have a winner for my TRUCK STOP giveaway:  Amy from  I Found It Interesting !
Congratulations, Amy!  I will send you a copy signed by both me and Anne Rockwell, the author.

For those of you in the NYC area, this Saturday, June 1, Anne and will be appearing together at BookCourt in Brooklyn (163 Court St. @Dean St.) at 11 am.  Please join us for a reading, signing, puzzles and treats (mini muffins and mini donuts)!

Diligent Dan orders pancakes with syrup and sausages!

Diligent Dan orders pancakes with syrup and sausages!

Here is our favorite pancake recipe which my husband, Denis, makes almost every weekend.  He’s really perfected it!  They are mouthwatering right off the griddle.  As for the leftovers (if there are any!) we let them cool off, then wrap each individually in saran wrap.   Don’t skip this step– it keeps the pancakes from stick together.  We freeze these in a ziploc bag.  During the week, we can have homemade pancakes for breakfast too.  We reheat a frozen pancake (remove saran first!) wrapped in a damp paper towel for 50 seconds in the microwave, and it’s ready to be gobbled up.

pancake

Perfect Pancakes
(adapted from How to Cook Everything by Mark Bittman)

The best way to cook these is on a griddle because they cook flat and evenly.  Do not butter the griddle first, or the pancakes will not have that even golden surface.  If you don’t have a griddle, use a seasoned cast iron skillet.

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

2 eggs

1 1/2 cups milk

2 tablespoon melted and cooled butter

1 teaspoon vanilla extract

1.  Preheat griddle.

2.  Mix together the dry ingredients with a whisk. Set aside.

3.  Whisk eggs into the milk, then stir in melted butter and vanilla.  Whisk this mixture into the dry ingredients until incorporated.

4.  Spoon batter onto heated griddle using a 1/3 cup measuring cup.  As soon as you see it start to bubble, flip the pancake (after about 30 seconds– it may vary depending on your griddle and how high your heat is).  Cook for about a minute.  Remove to  a plate and, preferably, serve immediately!

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Individual Summer Fruit Crumbles

With vanilla ice cream–a perfect summer treat!

I’m right in the middle of finishing all the illustrations of my latest book project.  It will be published by Viking Press next year and is written by the amazing,  award winning Anne Rockwell.

I can’t show anything to you yet, but I can say that yummy breakfast food is a part of it. 🙂

Pancakes anyone?

Denis and I are also getting ready for the launch of our collaborative effort, Hush Little Monster, out next month.  More on that to come soon!

You would think with my workload I wouldn’t have time to make dessert on a daily basis.  But….

You would be wrong!

Here’s a  super easy and great summertime dessert that you can throw together without thinking.  The secret is to have a stash of topping already prepared.

Mix up a batch of crumble topping.  I use butter, brown sugar, granulated sugar, some flour or oats, spices and chopped nuts.  Sometimes I also add coconut.  I’ve even made a sugar free one for a friend out of just butter (you could use coconut oil also), almonds, cinnamon, and oats.

Store this crumble mixture in the refrigerator and use as needed.

Leftover crumble in container I keep in the fridge

When you want to have some dessert, cut up some fruit — summer is wonderful for stone fruits and berries which work well here.   Mix with a bit of sugar and other flavorings if you like, such as lemon juice, zest, liqueur– have fun.

Blueberries and chopped cherries mixed with a touch of sugar

Then fill ramekins.  We use about 1/2 cup of chopped fruit mixture per ramekin.

My assistant spooning fruit into ramekins

Top with however much crumble you want.

Putting on topping

Bake at 375 F degrees.   Since it’s been so hot, I just use our Cuisinart toaster oven, aka Easy Bake oven, because it preheats so fast and doesn’t heat up the apartment.  It only takes ten minutes to warm the fruit up and brown the crumble.

Unbaked crumble

Baked crumble – after ten minutes in toaster oven

You could also use a larger baking dish and make a big batch at once time, but you’d need to bake it longer– about 40-45 minutes and use a regular oven.

I like the little individual ramekins because they are portion controlled, heat up fast, and are small enough to fit in our above mentioned toaster oven.

Also, they are cute.

This is a sugar free, dairy free version: Just fruit, oats and sliced almonds!

My son loves making these crumbles.  Serve with whipped cream or ice cream and enjoy!

Warm, crunchy, and creamy!

Individual Summer Fruit Crumbles

½ cup chopped summer fruit and/or berries per ramekin

½ – 1 teaspoon sugar, depending on how sweet you like it – or none at all

dash of liqueur (such as Kirsch or Cointreau) or lemon juice or zest if you like

Crumble Topping – use however much you like (see recipe below)

  1. Preheat oven to 375 F degrees.
  2. Stir fruit and sugar (and liqueur, lemon juice, zest, if using) together.  Spoon into ramekins.
  3. Top with crumble.
  4. Bake for about 10-15 minutes until lightly browned on top.
  5. Serve immediately or cool to room temperature.

If you want to make one big crumble for 4-6 people, use about 2 ½ pounds fruit with ¼ cup sugar and stir together in a square baking pan or pie pan.  Top with crumble mixture.  Bake for about 40-45 minutes at 375 F degrees.

Crumble Topping:

6 tablespoons flour or oats or combination

¼ cup packed brown sugar

¼ cup granulated sugar

pinch of salt

cinnamon or nutmeg to taste

5 tablespoons butter, chilled, cut into pieces

¾ cup chopped nuts (I like sliced almonds)

Note:  you can also add in dried coconut, sunflower seeds, pumpkin seeds – use whatever strikes your fancy.

  1. Pulse flour, oats if using, with sugars and salt and spices in a food processor a couple times to mix together.  Add butter.  Pulse some more until mixture is sandy.  Then add nuts (and seeds and coconut if using) and pulse a few times more until mixture is clumpy.
  2. Store in a container in the refrigerator until ready to use.

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Filed under Children, Desserts

Semi-sweet and White Chocolate Studded Speculoos (Cookie Butter)Pancakes

Oozing is allowed.

I usually don’t have dessert for breakfast, but this coming Mother’s Day, I am requesting this.  And I’m not getting it at a restaurant!

My husband is the waffle and pancake master in our home.  He makes  Cadbury Egg waffles (when in season) and Snuggle Mountain pancakes all the time, as well as black and white pancakes when he is feeling ambitious.

Half regular pancake with chocolate chips, half chocolate pancake with white chocolate chips

So when I finally got my hands on a jar of Trader Joe’s Cookie Butter a.k.a Speculoos, I knew I wanted him to create something using this decadent spread.

Made out of Speculoos, a Danish cookie.

He experimented a few weekends ago, making his usual delicious light and fluffy pancakes studded with chocolate chips and white chocolate chips, and I asked him to try spreading some cookie butter in between layers.  Voila!  A mouth watering, swoon inspiring breakfast dish for special occasions was born!

Couldn’t resist another close up of the Speculoos oozing out!
With a little maple syrup on top, these pancakes are to die for!

Hope all the Moms out there have a wonderful, pampered day on Sunday!

I made this card, inspired by my mom’s love for pandas. 🙂

Semi-sweet and White Chocolate Studded Speculoos Pancakes

Note:   If you can’t get to a Trader Joe’s (or they discontinue this amazing product which they tend to do when I fall in love with something), I’m sure peanut butter, almond butter, or any nut butter would make a wonderful substitution!

4 eggs, separated

1 cup of milk

1 cup of flour (a mixture of whole wheat and all purpose is nice)

1 tablespoon sugar

pinch of kosher salt

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

butter or oil for frying

chocolate chips (about 7 per pancake)

white chocolate chips (about 7 per pancake)

Speculoos or other nut butter spread

Maple syrup

1.  Heat griddle or skillet.  A cast iron skillet produces a nice crust.

2.  Separate eggs and whip whites until stiff but not dry.

3.  Whisk egg yolks with milk and vanilla in a bowl.

4.  Whisk dry ingredients together in a large bowl.  Pour egg yolk mixture into dry mixture and combine.

5.  Fold in egg whites gently.

6.  Heat some oil and butter in pan.  Pour pancake batter in pan to whatever size you desire.  My husband usually makes small to medium sized ones.  Stud each pancake with chocolate chips and white chocolate chips.  Cook on low heat until lightly browned on bottom, about 2 minutes.  Flip and cook other side.  You can keep these warm in a 200 degree oven.

7.  To assemble, spread each pancake with Speculoos and stack.  Pour maple syrup over and serve.

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Filed under Breakfast, Desserts, Vegetarian

Snuggle Mountain Pancakes


Who doesn’t love pancakes for a weekend breakfast??

My husband  makes the best ones.  You may have seen his Cadbury Egg waffles.   His pancake recipe is featured in a book app I’m very excited to share with you all.

Snuggle Mountain, written by Lindsey Lane, is a wonderful story about Emma, who climbs Snuggle Mountain all by herself to wake up the Sleeping Two Headed Giant which has forgotten all about making pancakes for breakfast.

Features of the app include:

  • audio narration beautifully read by a child actor (which can be turned on and off)
  • words which can be highlighted as read to encourage reading
  • fun sound effects and animations throughout the story
  • the aforementioned pancake recipe
  • some  discussion topic suggestions related to the story
  • turn pages with a finger  swipe

I have to say, I’m really proud of this book app.  Lindsey, the author, took the initiative and found a fabulous app producer, Picpocket Books, who agreed to shepherd our joint creation (originally published by Clarion Books in 2003) into the digital age, and they did a wonderful job.

One of the aspects of the app version of the book I adore is that the concept of the sleeping giant’s two heads hiding in the bed covers is made very clear with animation.  In the original picture book it was quite subtle, and a lot of readers didn’t pick up on it.

Check out and download our app at the Apple itunes Store!  It is currently on sale for $2.99.  It is available for the  ipad and will be available for the  iphone in a few days.  It is the perfect app for young children and gives them a personal interactive story experience.


Snuggle Mountain Pancakes

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon sugar (optional)

1 egg

½ cup plain or vanilla yogurt

1 cup milk

2 tablespoons melted butter, cooled

Non-stick spray or oil for greasing skillet

  1. Mix together the flour, baking powder, salt and optional sugar in a medium sized bowl.
  2. Beat the egg in another bowl.  Add yogurt and milk and beat together.  Then stir in melted butter.  Add this mixture to the bowl of dry ingredients while stirring.
  3. Heat a skillet or griddle over medium high heat on the stove.  Grease skillet.  Pour batter into pan when it is heated.  Brown the bottom in 2 to 4 minutes, then flip and cook other side for about a minute.
  4. Serve immediately.  Pancakes can also be kept warmed on an ovenproof plate in a 200 F oven.

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Filed under Art Related, Breakfast, Children