In a previous myTake I shared some ideas for dessert pancakes, but I found a few more to share.
Red velvet pancakes
1 boxed cake mix
1/2 cup flour
2 1/2 cups milk
1/4 cup oil
In a large bowl, mix the cake mix, flour, eggs, milk and oil together until combined. Heat a griddle to medium high heat and spray with cooking spray so the pancakes flip easily. Scoop a ladle of batter onto the pan and cook until the top of the batter starts to bubble. Flip the pancake and cook for another minute or two on the other.
Strawberry Tiramisu pancakes
FOR THE STRAWBERRY PUREE:
1 cup Strawberries
2 Tablespoons Confectioner’s Sugar
FOR THE MASCARPONE CREAM:
1 cup Mascarpone
¼ cups Heavy Cream
¼ cups Confectioner’s Sugar
1 Tablespoon Brewed Espresso, Chilled
1 Tablespoon Maple Syrup (optional)
FOR THE PANCAKES:
2 cups All-purpose Flour
2 Tablespoons Granulated Sugar
2 Tablespoons Cocoa Powder, Sifter
2 teaspoons Baking Powder
½ teaspoons Baking Soda
Generous Pinch Salt
½ cups Sour Cream
1-½ cup Milk
2 Tablespoons Instant Coffee Granules
3 Large Eggs
2 teaspoons Pure Vanilla Extract
4 Tablespoons Butter, Melted
Vegetable Oil, For Griddle Or Pan
1 cup Strawberries, Sliced Lengthwise
For the strawberry puree: In a bullet, food processor or blender, puree the strawberries and confectioner’s sugar until smooth. Set aside.
For the mascarpone cream: In a small bowl, add the mascarpone, heavy cream, confectioner’s sugar, brewed espresso and maple syrup. Using an electric mixer (or stand mixer with whisk attachment), beat the ingredients until thick and creamy, 1-2 minutes. Set aside until ready to serve.
For the pancakes: In a large bowl, whisk the flour, sugar, cocoa, baking powder and soda, and salt together until combined.
In another bowl, add the sour cream and a little bit of the milk. Whisk until it starts to loosen up. Add a bit more milk, continue to whisk. Add the rest of the milk. This helps ensure no clumps of sour cream remain. Add the instant coffee and mix well until it’s all dissolved. Whisk in eggs, vanilla and melted butter and mix until smooth.
Pour the wet ingredients into the dry and stir gently until just combined with no flour pockets remaining. It should be slightly lumpy, you don’t want to overmix.
Place a large skillet (or set up your griddle if you have one) over medium heat and add 2 tablespoons of oil. Heat until rippled and add 1/4 cup of pancake batter (or 2 tablespoonfuls for tiny pancakes). Let it sizzle away until bubbles come up and the edges look cooked. Carefully flip and cook for another minute.
To serve (this is for 3-pancake mini-stacks), place one pancake on a serving plate and spread 1-2 tablespoons of the mascarpone mixture on top, a few sliced berries, and a tablespoon of the strawberry puree. Repeat again. Place the last pancake on top, dollop with cream, drizzle with puree and top with a whole berry.
2 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1 1/3 cups milk
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
3 Tbsp granulated sugar
1/4 cup vegetable oil, for brushing griddle
1 recipe Doughnut Glaze Syrup
Doughnut Glaze Syrup
1/4 cup butter
2 cups powdered sugar
1/8 tsp salt
1/2 cup milk
1/2 tsp baking soda
1/2 tsp vanilla extract
Try This Twist On The Classic Quiche
Preheat an non-stick electric griddle to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, whisk together milk, eggs, 2 Tbsp vegetable oil, applesauce and granulated sugar until well blended. Add in dry ingredients and mix until combine (batter should be slightly lumpy, don't over-mix). Pour half of the batter into a sandwich size ziploc bag and seal bag (I tried pouring all of it into a large ziploc and just found it was easier to work in two smaller batches). Brush preheated griddle generously with vegetable oil (I used a silicone baster and brushed the areas where the pancake batter would be poured. The vegetable oil is an important part of the "fried" doughnut flavor so that's why I stated "generously"). Cut about a 1 inch corner off the ziploc bag (while holding it with the tip pointing upward so the batter doesn't pour right out), then carefully pipe doughnut shapes onto oiled griddle*. Cook pancake until golden on bottom, then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden. Repeat process with remaining batter. Serve Doughnut Pancakes warm, with Doughnut Glaze Syrup and sprinkles of course =).
*note: the first one will probably be a practice pancake, the second should look better once you get the feel for it. The batter will spread slightly as it cooks so keep that in mind when judging how large you keep the hole in the center of the circle. Also, after piping each pancake, return bag with the cut opening facing upright so batter doesn't continue to pour out. If you find it too difficult to get the shape you want you could just ladle (and slightly spread the batter so the centers aren't thicker) onto the griddle and do normal shaped pancakes then use a small circle cookie/fondant cutter and cut a circle through the center of the pancake after it's been cooked.
Doughnut Glaze Syrup
Melt butter in a medium saucepan over medium heat. Once butter has melted, stir in powdered sugar, salt and milk. Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy. Remove from heat and stir in vanilla. Serve warm over Doughnut Pancakes. Store in refrigerator up to one week.
Peanut butter cup pancakes
1 flax egg or chicken egg
1 Tbsp coconut oil, melted
½ tsp pure vanilla extract
3/4 - 1 cup unsweetened vanilla almond milk
2-3 Tbsp agave nectar (or maple syrup/honey for non-vegan), depending on preferred sweetness
1 tsp baking powder
½ tsp baking soda
1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
½ cup finely ground oat flour
¼ cup gluten free all purpose flour (my blend) or sub whole wheat or all purpose
2 Tbsp unsweetened cocoa powder
TOPPINGS: Homemade Peanut or Almond Butter Cup OR 3 Tbsp semisweet chocolate chips (non-dairy for vegan), divided
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with 3/4 cup and adding a touch more if needed) and whisk again until well combined.
Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too PB made it too thick. You want a pourable batter that's not "gloppy."
Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
Dig in and enjoy. Will reheat fine in the microwave the next day.
Samoa Cookie Pancakes
1/2 cup unsweetened almond milk
2 teaspoons apple cider vinegar
2 teaspoons chia seeds
2 Tablespoons warm water
1/4 cup buckwheat flour (ground from groats)
2 Tablespoons brown rice protein powder
1 Tablespoon coconut flour
1/2 teaspoon sodium-free baking powder
1/8 teaspoon xanthan gum
2 Tablespoons unsweetened apple sauce
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavor (optional)
added sweetener, if desired
Healthy Chocolate “Pudding” Sauce
3 Tablespoons unsweetened cocoa powder
3-4 Tablespoons water (or milk)
stevia (or other sweetener) to taste
Toasted Coconut Syrup
2 Tablespoons maple syrup
1 Tablespoon water
1 teaspoon coconut flour
1 Tablespoon unsweetened shredded coconut
Samoa Cookie Pancakes
1. Preheat a non-stick griddle or skillet to medium heat and coat with cooking spray.
2. Combine chia seeds and water and allow to set for 2-3 minutes.
3. Combine milk and vinegar and allow to set for 2-3 minutes (this is your “buttermilk”)
4. In a medium-sized bowl, l combine flour, protein powder, coconut flour, and baking powder and whisk to mix.
5. In a separate bowl, stir together chia egg, “buttermilk”, chia egg, apple sauce, and extracts.
6. Add wet ingredients to dry ingredients and stir well.
7. Spoon batter onto skillet, forming 4 small-medium-sized pancakes and cook 4-5 minutes per side.
8. Layer with thick “Healthy” Chocolate “Pudding” Sauce and top with Toasted Coconut Syrup
“Healthy Chocolate Sauce
Combine all ingredients and whisk until smooth.
Spread coconut shreds on a baking sheet and place under low broil until browned (no more than 3 MINUTES…be sure to watch it closely so it doesn’t burn!)
Toasted Coconut Syrup
1. Combine maple syrup and water in a microwave-safe bowl and cook in the microwave for 10 seconds.
2. Whisk in coconut flour and toasted coconut.
These are just more of.some good desert pancakes that will make your mouth water.
I hope.you enjoy reading.this and let me know what you think!