Sourdough Pancakes

 1 C. sourdough start (it can be at the tail end of being bubbly)

1 1/2 c. milk

1 egg beaten

2 T. melted coconut oil

2 cups flour

2 t. baking powder

1 t. baking soda

2 T. sugar

1 t. salt

mix everything together and fry up!!

Gluten free peanut butter oatmeal pancakes

1 cup oats

1/2-3/4 c almond milk

2 eggs

1 t baking powder

1 t vanilla

1 banana 

2/3 c natural peanut butter 

Blend up. Fry in coconut oil. 

Blender Wheat Pancakes

1 Cup milk
1 C. wheat kernels (whole and uncooked)

2 eggs
2 t. baking powder
1 1/2 t. salt (i like 1 t. )
2 T. oil
2-4 T. honey or sugar

put milk and wheat in blender and blend together.  then add rest of ingredients.

Copy cat Kent Cakes!

So dad, I think I did it!!! I figured out the method. Well, close enough anyway. My girls had a serious conversation trying to decide which were better, yours or mine....yours won. :) It made my heart happy. I will never be able to replace it, but while your oceans away at least we can remember you through knock off kent cakes!

*this makes a lot! A whole blender full. So half it if you don't want leftover cakes or batter.
4 eggs
3 cups milk
2 cups flour
3 T - 1/4 c sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

Blend up in blender and fry up! Yummy when you use coconut oil on the griddle and on the pancake after it's cooked instead of butter. My girls like powdered sugar and cinnamon on them!

Cottage cheese blender pancakes

3 eggs
3/4 c. Cottage cheese
1/4 c flour
1/4 t. Salt
3 tablespoon sugar
1t vanilla
1/8 t baking soda
1/4 t cinnamon

Blend together and fry up! They are thin!

Blender Oatmeal pancakes

2 1/2 c milk
2 eggs
1/3 c. oil
1 t. salt
3 T. sugar
2 1/2 t. baking powder
1 t. vanilla
2 c. old fashioned oats
1 c. whole wheat flour

Mix all ingredients in a blender til smooth. let sit for 5 min. and gently stir. cook on a hot skillet!!

Zephyr Pancakes

Ok so these are pancakes that you make when you are not caring at all about being healthy...like at all ha ha. They are not good for you but oh so yummy!!! They are from Mels Kitchen Cafe

Ingredients

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

Directions

1. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.
2. Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Almond Poppyseed Pancakes

These pancakes SERIOUSLY are so so yummy! Carl says they are the best pancakes he has ever had! They taste like the muffin but better! I found the recipe on food gawker...

Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.

---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.

Lemon Blueberry Pancakes

Again, found this recipe via foodgawker but it is originally from the Pioneer Woman....They are delicious!!

INGREDIENTS

• 1 large lemon (or more if needed)
• 1 1/2 cups (one 12 oz. can) evaporated milk (or more if needed)
• 1 1/2 cups plus 1 tbsp cake flour (or more if needed)--I used half white half wheat regualr flours
• 1/4 tsp salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar (or more to taste - they used 6 tbsp)

• 1 large egg
• 1 1/2 tsp vanilla
• 1 heaping cup blueberries---I used the costco triple berry blend
• 2 tbsp melted butter (plus more for serving)
• Warmed pure maple or pancake syrup for serving

Zest and juice the lemon.

Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken. (At this point, I tasted the milk and added additional lemon juice to taste-- I ended up needing a little more juice to get that nice, lemony flavor.)

In a large bowl, combine cake flour with salt, baking powder, and sugar. Ree says you may need more sugar to offset the tartness of the lemon. I ended up doubling the amount the recipe called for, which worked out great for my family in terms of flavor.

Add the egg, vanilla, and lemon zest to the evaporated milk. Whisk to blend.

Add the wet mixture to the dry slowly, stirring gently to blend. When I made this, there was a bit too much liquid which made the batter soupy, so I had to add some additional flour to thicken it. I suggest adding the liquid slowly, a portion at a time, till the mixture is thick but still pourable. Be sure not to overmix it--a few lumps are okay. Fold in the blueberries and melted butter. Add more evaporated milk (or regular milk) if the mixture seems too thick. As Ree notes, "it needs to be slightly pourable, just not ploppable."

Heat the nonstick griddle or skillet over medium low heat (nonstick is important here-- I used a regular skillet, and the sugary juice from the blueberries created a sticky mess that was hard to clean). Use butter or nonstick cooking oil spray to grease the pan. If using nonstick spray, spray the pan away from any open flames.

Pour the batter by 1/4 cupfuls onto the cooking surface. Let them cook slowly till golden brown on both sides. Flip them when bubbles rise to the surface of the batter and the edges of the batter start to look dry.

• It will take time for them to cook all the way through, so keep the heat between medium and medium low throughout cooking.
• Serve. Or, as Ree puts it, "Stack 'em up to your heart's content, top with a big pat of softened butter, drizzle on the warm syrup, and enjoy!" Ree also provides an easy variation on this recipe... but for that, you'll have to buy the book. ;)

whole wheat chocolate chip pancakes

Ok, this went against all I believe to give chocolate for breakfast. but these pancakes had hardly any sugar, plus, if I give whipped cream or coffee cake for breakfast every once in a while, these are for sure ok! even healthier!

1 egg
1 1/2 buttermilk (I didn't have any, so I used half soy milk and half reg milk with lemon juice)
3 T. canola oil
2 T. water
1/2 t. vanilla
1 3/4 c. whole wheat flour (when I do whole wheat flour I always "sift" and don't do the exact cup full)
2 T. brown sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
chocolate chips (I love semi-sweet)

Mix wet ingredients first, then add dry and whisk until smooth. I prefer to mix the chocolate chips in the batter before I pour onto griddle. This may seem weird, but it was so so good with just a touch of pure maple syrup over it. The pancakes aren't really sweet, and just a touch of maple goes surprisingly really good with the chocolate and whole wheat flavor!

OAT CAKES

**So I got this recipe from a blog that I absolutely love called tiny-morsels, and she actually got it from one of my other favorite blogs called the happy foody. I made these yesterday and absolutely love them! They are yummy and way easy. Anything is good on top of them although I really like sour cream, brown sugar, and blackberries or blueberries. They are also good with just butter and syrup or butter and powdered sugar. The tiny-morsel lady said that her daughters favorite is almond butter and syrup, sounds yummy to me but i am out of almond butter!

Just a heads up: these ARE NOT like the fluffy pancakes you get at IHOP. These are dense little cakes, with more texture. And they taste like a bowl of oatmeal. Also, since they don't contain any flour, they don't knock-you-out and drag-you-down like traditional pancakes do (Nobody needs that, especially first thing in the morning).

2 cups rolled oats
2 cups milk
2 large eggs
2 tbsp. melted butter
1/2 tsp. fine grain sea salt
1 tsp. baking powder
1/2 tsp. cinnamon
coconut oil (for cooking) (I just used butter)

*the recipe doesnt call for it but i put in about 1/4 tsp. of vanilla**

• Use a food processor (I used my blender) to grind the oats to a flour-like consistency.
• Mix the ground oats with the milk, cover, and let the mixture soak
  overnight (12-24 hours).
• Stir in the eggs, butter, salt, baking powder, and cinnamon. Mix well.
• Cook over medium/low heat. Oat cakes take longer to cook than regular pancakes, and burn easily, so go slow.

lemon pancakes

Mix in a bowl:

3/4 c. sour cream
1/3 c. milk
1/4 c. fresh lemon juice (didn't have any so I used bottled)
2-3 T. butter melted
1 egg
1 1/2 t. vanilla

Once mixed, add in:

1/2 c. whole wheat flour (I've used all wheat flour too and it's just as delicious!)
1/2 c. unbleached flour
1/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

Mix until just combined. the batter looks a bit thick and bubbly. spoon onto hot griddle.
Serve with any syrup, sweet sour cream, etc. I did blueberry syrup.

Shrove Tuesday Pancakes

4 Eggs

1 C. Milk

1 T. Butter, Melted

1 T. Sugar

1 t. Vanilla

1/2 t. Salt

1 C. Flour

Additional melted butter

Powdered Sugar

Lemon Juice

*Preheat Oven to 350. Blen first 6 ingredients in blender. Gradually add flour, blend until smooth. Let stand for 15 minutes.

*Heat a medium non stick skillet over medium high heat. Brush with butter. Add 2 generous Tablespoons of batter, tilt pan to coat the bottom. Cook for 45 seconds then flip and cook other side for about 3 seconds. Turn onto paper towel, cover with another paper towel. repeat until batter is gon.

*Butter an oven proof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle with lemon juice.

*Fold each pancake into quarters andlay in dish. okay to overlap. Cover dish with tin foil and bake about 10 mintues. Serve with more powdered sugar and lemon juice. Makes about 18.

2 easy pancakes

2 eggs
2 T. oil
1 t. salt
2 c. milk
2 c. whole wheat flour
t T. baking powder

Mix all ingredients together. (can even do in blender)
Makes about 2 doz.

German Pancakes

Melt about 4-5 T. butter in a cookie sheet in 450 degree oven.

Mix in blender:

6 eggs

1 c. milk

1 c. flour

1/2 t. salt

Pour in cookie sheet with melted or browned butter.  Bake at 425 - 450 degrees for 15 - 20 minutes.  Serve hot with maple syrup, fresh fruit, bottled peaches, yogurt, powdered sugar.