Also, in this particular pancake, I used fresh strawberries but was out of fresh blueberries. I added some thawed organic wild frozen blueberries that I picked up at Costco not long ago. I've used them to make my mini blueberry muffins as well as this pancake recipe. They are great to have around -- you thaw at room temp for about 30 minutes before adding them to your recipe. The only difference I noticed when using them was you get a little more "blueberry juice bleed" when using the frozen berries...but I think it actually turns out prettier (they make little blueberry swirls). I snapped a few photos below. We had this pancake with our Mini Breakfast Casseroles last night. I topped it with diced fresh strawberries (tossed with a bit of sweetener), a splash of sugar free maple pancake syrup and a little pat of butter). It was delicious! The leftover pancake wedges reheat so nicely in the microwave in less than a minute. Did I mention how much I absolutely LOVE not having to flip pancakes any more? Check out the photos and recipe below. Enjoy!
 |
| I love that my 2 favorite berries (cranberries and blueberries) are so high in antioxidants -- look how much higher the wild blueberries are than regular? They make these pancakes SUPER healthy! |
No-Flip Berry Pancakes (Improved Version - Thicker & Fluffier)
Ingredients:
1 cup blanched almond flour
1/4 cup ground golden flaxseed
2 tablespoons coconut flour (*original version had 1 tablespoon)
1/4 cup plus 1 tablespoon Swerve Sweetener, divided (or other granular sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon Ceylon cinnamon (or 1/4 teaspoon regular cinnamon)
1 cup buttermilk
2 large eggs (*original version had 1 egg)
2 tablespoons coconut oil, melted and cooled (plus a little extra to grease skillet)
1 teaspoon natural maple flavor (I use Boyajian)
1/2 cup sliced strawberries or blueberries, optional
Sugar free maple syrup for serving, optional (I use Nature's Hollow maple pancake syrup)**
Directions:
Preheat oven to 350 degrees
In a large bowl, combine almond flour, flax, coconut flour, 1/4 cup sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.
In a separate small bowl, beat buttermilk, eggs, coconut oil and maple flavor together. Stir wet mixture into dry mixture; mix just until combined.
Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with coconut oil. Pour pancake batter into hot skillet; top with sliced strawberries or blueberries and sprinkle with remaining 1 tablespoon sweetener. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with sugar free maple syrup or additional berries, if desired.
**WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).
You little perfectionist you. :-)
ReplyDeleteLOL, Loretta! :-)
ReplyDeleteHi GGC,
ReplyDeleteI love thick, fluffy pancakes. But sometimes I like them thinner, just "because." I need to make a point of trying both versions soon. They look luscious! They'd make a nice dessert, too. And no flipping ... yay!
Hi CyberSis! You might just prefer the original version then -- they are thinner but still about 1/2-inch thick. I would say pretty "average/medium". The thicker version allow you to sink more berries in them! Yes -- they definitely make a nice dessert, too. No flipping and standing at the stove is a definite plus for me! :-) P.S. -- Hope your weather is improving -- we are warm one day and cold the next -- sort of "consistently inconsistent"!
ReplyDeleteHi GGC,
ReplyDeleteYou said it about the weather ... same here. Lately it's been cold and damp. Good thing Easter is really late this year. If it had been really early, we could very well have had snow! Maybe now there will be a chance of it actually being "Spring" by then! :-)
This was so yummy! I made your previous version which I thought was terrific but love the fluffiness of this one even more! I was in a hurry this morning while making this (hungry 3 year old waiting for her breakfast) and had some very finely chopped walnuts and unsweetened finely shredded coconut leftover that I decided to quickly sprinkle on top so that I could get it in the oven - and then washed and chopped some strawberries while it was baking. Thanks so much for sharing your recipes ... You are such a creative cook!
ReplyDeleteHi there -- Thanks so much! I'm glad you enjoyed the pancakes (both versions). I really liked the fluffier version too. It's a great base to add anything too -- like chocolate chips (which I intend to try soon)! Glad you and your little one enjoyed them. :-)
ReplyDeleteWe tried this one and really loved it. You are so creative and talented. We truly appreciate having you in our "family."
ReplyDeleteHi mcasey! I am so happy you enjoyed it. Thanks for the kind words, too. I'm happy to be part of your "family", also! :-)
ReplyDeleteI am wondering the best method to freeze/thaw/reheat. I love this recipe, but I am the only one in my family who does so I must freeze a good portion. Unfortunately, though, my attempts have resulted in mushy/burnt/yucky pancakes. Thank you in advance!
ReplyDeleteHi Anonymous,
ReplyDeleteI have not tried freezing the pancakes yet but do understand how freezing and thawing might cause them to become wet or soggy because of the berries in them As far as them burning when reheating, I don't have that issue because I reheat them for about 1 minute (or less) in the microwave and that works beautifully. I usually refrigerate the pancake and I have eaten on it throughout 1 week before and it was just as good throughout the week.
My suggestion if you don't want to have that much leftover would be to maybe consider halving the recipe and using a smaller pan (maybe 8 inches) to make a smaller version so you don't have as many servings. I do believe freezing and thawing with berries in them would definitely result in soggy pancakes. I hope that helps. :-)
Hi GGC,
ReplyDeleteHad the pancake again today but this time I used a mixture of blueberries and cut-up frozen Montmorency tart cherries. Yummy! :-) I put the frozen fruit in a strainer to thaw while I prepped the batter. The excess liquid drained off before the fruit was placed on the pancake top. Worked great. BTW, the package of cherries says "tart" but I don't think they're so tart. I even enjoy them straight out of the bag as a "mini" frozen treat. :-)
Hi CyberSis,
ReplyDeleteThat sounds GREAT! I need to make those again. Do you find the frozen cherries at Costco? You live in Montmorency cherry country don't you? I will look for them when I got back. :-)
Hi GGC,
ReplyDeleteBy golly, I guess you're right ... we do live in cherry country. All the local grocery stores have them. I haven't seen them at Costco, but I hadn't really been looking for them there, either. It wouldn't surprise me, though, since the orchards ship the cherries all over the country. Hope you can find some where you are. I used some today to make cherry "jello" with Great Lakes gelatin (it's still "processing" in the fridge.)
Hi CyberSis,
ReplyDeleteJello sounds yummy! Do you blend/process the cherries into the jello mixture or put them in there in chunks? What do you sweeten your jello with...I'm guessing stevia? I need to make some soon. I have seen the Montmorency dried cherries at Costco (near the antioxidant fusion blend) but don't think I've looked in the frozen section. I will make a point to look for them. They are supposed to be very anti-inflammatory. I actually used to order Montmorency cherry capsules from somewhere in Michigan after I had a gout attack several years ago. Thanks for the "jello reminder"...I always loved putting fruit and nuts in it. :-)
Hi GGC,
ReplyDeleteThis is the first time I've made "jello" with anything other than "Jell-o." I used the "Frozen Berry Dessert" recipe on the Great Lakes website, with a couple of tweaks. I used 8 oz of cut-up cherries and 2 oz of whole blueberries. In place of the sugar I used Xyla. After taste-testing the mixture I added 5 drops of Stevia Clear and the zest of 1 lemon. Decided on a "whim" to add 1/4 cup chopped walnuts. When I said it was "processing" in the fridge, I meant it was chilling out. :-)
Don't know why they call it "Frozen" Berry Dessert because you don't freeze it ... I guess because it's designed to use a 10 oz. package of frozen berries (at room temp.) Anyhow, we'll see how it goes tomorrow after it's done "processing." :-)
http://greatlakesgelatin.com/consumer/recipes.php
Yes, there's been a ton of stuff written about tart cherries and tart cherry juice being anti-inflammatory and antioxidant. (I wonder if it's something that might help Barbara.)
Hi again,
ReplyDeleteI just remembered that I made the "Base Recipe - Lemon Jelly" a couple of weeks ago ... so *that* was my first time making "jello" without the "Jell-o." I made it plain and it was very nice. I see a lot of possibilities using Great Lakes with some of my old favorite recipes.
Hi CyberSis,
ReplyDeleteThanks. I will definitely check the link out...thanks for sending it! The "Frozen" Berry Dessert sounds great though. I used to be obsessed with jello molds and while I was able to make the most intricate fancy decorated cakes...making the "perfect" jello mold always escaped me. Something inevitable went wrong (usually a bit too loose and then went splat when inverted). LOL But I love jello with fruit and nuts. Thanks for the idea and reminder! :-)
Hi GGC,
ReplyDeleteI went looking for frozen Montmorency cherries at Costco last week. I didn't find any but I did pick up a bag of "Antioxidant Solutions Triple Cherry Blend." They are really quite nice. I used them in our pancake this a.m. along with some blueberries ... Yum!
LOL ... Speaking of jello molds, back in "the day" I used to make those, too. There was always that big "moment of truth" ... is it going to come out of the mold in one piece or is gonna flop? I'd say that about 2/3 of the time it worked, but when it didn't ... well, back to the drawing board. After a while, though, discretion being the better part of valor and all, I decided that from then on I'd just pack the goods into a pretty serving bowl and call it a day. :-)
Hi CyberSis,
ReplyDeleteI will look to see if our Costco has the triple cherry blend this weekend. Don't think I've seen it but I haven't been looking for it either. As much as I like chocolate chip pancakes...I like them with berries in them best, or a combination of berries and chips.
LOL on the jello molds. I pretty much gave up as well and did the same thing and just scooped and served it that way. I think I still have my "jello brand fluted mold" with exchangeable tops (stars, etc.). :-)
Hi GGC,
ReplyDeleteOh yes ... I didn't have one of those, but I sure admired them from afar. :-) I used mostly the metal molds, which I still have around "somewhere." Who knows, maybe I'll break them out again sometime. I recently came across my cool little "Joys of Jell-0" book from "way back when." I can't imagine that it would be all that difficult to tweak some old favorites with healthier ingredients.
Hi CyberSis,
ReplyDeleteI bet I have that same jello book packed away somewhere. I know I have one that I think is a small spiral bound with hard cover and different colored stripes of Jello on the front. I need to give that a try (sans mold) and enjoy it again. :-)
I made this recipe over the weekend and loved it!!! To cut out some of the carbs, can you substitute the buttermilk with almond or coconut milk? Or even heavy whipping cream? Thank you for all of the work that you do putting together these recipes. I have not had one that I have not liked yet.
ReplyDeleteHi Anonymous,
ReplyDeleteThanks...so happy you liked it! Yes, any of those milks (cream, almond or coconut milk) would work. However, you need to make them "buttermilk substitutes" by adding either white vinegar or lemon juice to them. Add about 1-1/2 teaspoons of either to your glass measuring cup, then fill to the 1/2 cup line with whatever milk sub you are using...stir and let sit 5 to 10 minutes to transform. The acidity helps react with the baking soda to help with the rise and fluffiness. Many I've given this suggestion to have successfully used it. Hope that helps! Thanks so much for the kind words...I'm glad you are enjoying my recipes. :-)
*PS -- Note that this recipe uses 1 cup buttermilk so you would need to add 1 tablespoon before filling to the 1 cup line. :-)
ReplyDelete