Pumpkin Sheet Pan Pancakes (vegan)

Recipe from The Conscientious Eater 

Husband-Tested in Alice’s Kitchen

Makes 6-8 pancakes

When the frost is on the pumpkin, make a batch of these yummy pancakes.  Though not made the traditional way or even the usual shape, they taste just dandy.  Serve with some vegan yogurt, a drizzle of maple syrup and whatever fruit you like.  Of course, hot coffee or tea is a must. You can make these in advance and pop them in the toaster for a quick breakfast.

Ingredients

1 flax egg (3 Tablespoons water + 1 Tablespoon ground flaxseed)

1½ cups non-dairy milk (I used unsweetened soy milk.)

1 cup pumpkin puree

2 Tablespoons oil

2 Tablespoons apple cider vinegar*

1 teaspoon vanilla

2 cups flour**

⅓ cup brown sugar

1 Tablespoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda*

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

Instructions

Preheat your oven to 425 °F and grease a quarter sheet pan with cooking spray. Next line it with parchment paper and spray the paper again with the spray. Set aside.

In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.

Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.

In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.

Add the dry ingredients into your wet ingredients and whisk until just smooth.

Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.

Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.

Serve warm with maple syrup and/or fruit!

Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.

Nutritional Information: (1 of 6 pancakes); Calories: 446kcal; Carbohydrates: 77g; Protein: 10g; Fat: 11g; Saturated Fat: 1g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 5g; Trans Fat: 0.03g; Sodium: 832mg; Potassium: 384mg; Fiber: 6g; Sugar: 23g; Vitamin A: 9887IU; Vitamin C: 9mg; Calcium: 311mg; Iron: 5mg

NOTES: 

*When using baking soda, you want to bake your batter immediately or else, if left too long, it will fall flat. So when making these pumpkin sheet pan pancakes, be sure to mix your batter together quickly and get the pan in the oven so that you can enjoy the fluffiest pancakes ever!

**I did 1 cup whole wheat flour and 1 cup white flour. Instead of all the different individual spices, you could also just use 1½ Tablespoons of pumpkin pie spice! 

High Protein Vegan Pancakes

Recipe from Pick Up Limes

Husband-Tested in Alice's Kitchen

Makes 16 pancakes (4 servings)

Unlike my husband, who loves to eat the exact same breakfast every single day, I like to change it up a bit.  I subscribe to Pick Up Limes YouTube channel and so when this recipe was featured, I decided to try it out to ramp up my breakfast.  Using silken tofu and soy milk help to make these pancakes high in protein.  These were not "light and fluffy" pancakes that you may be used to.  These were more deliciously bread-like and very filling.  To top them, I drizzled some of my Homemade Cashew Yogurt plus a bit of maple syrup over the stack.  I also sprinkled on some Homemade Coconut-Buckwheat Granola and made sure I added frozen blueberries, pumpkin seeds and 1/2 banana, sliced.  I was full until noon!  

Pancakes:

10.5 oz. (300 g) silken soft tofu

1 1/2 cups unsweetened soy milk or pea milk (I used oat milk.)

2 Tablespoons maple syrup or agave syrup

2 teaspoons vanilla extract

2 teaspoons lemon juice or apple cider vinegar or lime juice

3 1/2 cups spelt flour or whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon sea salt or Kosher salt

1 Tablespoon vegetable oil for the skillet/pan (I used coconut oil spray.)

Optional Toppings:

1 cup plant based yogurt (I used Homemade Cashew Yogurt.)

1 cup fresh berries (I used frozen blueberries.)

1/2 banana, sliced

1/3 cup mixed roasted nuts (I used Homemade Coconut-Buckwheat Granola.)

2 Tablespoons roasted pumpkin seeds or sunflower seeds or hemp seeds

Maple Syrup

To a blender, add the tofu, milk, maple syrup, vanilla and lemon juice.  Blend until completely smooth.

To a large bowl, add the spelt flour, baking powder, baking soda, cinnamon, and salt.  Mix until well combined.

Create a well in the middle of the dry ingredients and pour the wet ingredients from the blender into it.  Mix until just combined.  If the mixture seems too thick, add a splash of milk to thin it out a touch.

Heat a non-stick pan on medium-high heat.  Use the vegetable oil to lightly grease the pan as needed.  (I used just a bit of coconut oil spray.) 

Use a 1/4 cup measuring cup to pour/scoop the batter into the pan and cook the pancake for 2 minutes on each side.  Continue until all of the batter is used.

Serve with whatever optional toppings you wish.

If you wish to save some pancakes for another day, cool them completely and store (separately from the toppings) in an airtight container in the fridge for up to 3 days.  The pancakes can be reheated on the stove, in the microwave, the oven or in the toaster.  

Nutritional Information: (4 pancakes)

649 calories; 21 g fat; 5 g saturated fat; 0 g trans fat; 0 mg cholesterol; 94 carbohydrates; 13 g fiber; 21 g sugars; 6 g added sugars; 28 g protein; 613 mg sodium; 8 mg iron; 1002 mg potassium; 465 mg calcium; 208 mg magnesium; 5 mg zinc; 0 mg copper; 4 mg manganese; 705 mg phosphorus; 18 ug selenium; 58 ug RAE vitamin A; 0 mg vitamin B6; 1 ug vitamin B12; 18 mg vitamin C; 2 ug vitamin D; 2 mg vitamin E; 12 ug vitamin K; 60 ug folate; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin; 44 mg choline

Fabulously Healthy Buckwheat Pancakes

Recipe from PickUpLimes

Husband-Tested in Alice’s Kitchen

Makes approx. 16 (2-inch) pancakes

(The original recipe said that it yielded 10-12 small pancakes, but I was able to make 17 uniform 2-inch pancakes.)

We had never had buckwheat pancakes before.  They are not like the fluffy ones you might get at a pancake house, but we thought they were very good and filling.  We loved the smallness of them because they make a tall stack.  Instead of putting a pat of butter between each pancake, we opted for healthier additions.  We put a little drizzle of Seedy Almond Butter over the top along with Homemade Berry Sauce and frozen berries for a truly fabulous breakfast.

2 very ripe bananas

1 teaspoon (5 ml) pure vanilla extract

¾ cup (175 ml) plant milk (I used unsweetened almond milk.)

1 cup (128 g) buckwheat flour

1 Tablespoon ground flaxseeds

1 teaspoon (5 g) baking powder

1 teaspoon (5 g) ground cinnamon

¼ teaspoon kosher salt or sea salt

¼ teaspoon pumpkin pie spice (I used 1 teaspoon.)

1 teaspoon or more coconut oil (I used coconut oil cooking spray to coat the pan.)

Mash the bananas in a large bowl along with the vanilla.  Add the milk and whisk until combined.  Whisk in the rest of the dry ingredients until well combined. 

Preheat a large non-stick frying pan over medium heat.  Add about 1 teaspoon coconut oil or spray the pan with coconut oil spray. 

Dollop the batter into the pan, making the pancakes about 2 inches (5 cm.) in diameter.  (I used an 1/8-cup measure to do this and was able to make pretty uniform 2-inch pancakes.)

Depending on the size of your pan/cooking surface, you will need to do this in batches. 

Cook on one side a few minutes or until you begin to see small holes in the top of the pancakes.  The pancakes will also be browned on the bottom and easily moved.  Then, using a spatula, flip the pancakes over to cook on the other side. 

Remove from heat and serve.

Notes: 

Storage:  These are best eaten immediately, but they can be frozen with parchment paper in between each pancake so that they don’t stick together.  Enjoy them within a month.

Batch-Make: You can make this in batches and freeze for on-the-go breakfasts.  Simply pop in the toaster or back in the oven to defrost and enjoy.  You can also make batches of the dry ingredients and store in the fridge.  Then, just add the bananas, vanilla, and milk when you are ready for pancakes.

Variations: Serve with nut butter, or Seedy Almond Butter, or Berry Chia Jam, or Berry Sauce, banana coins, melted dark chocolate, maple or agave syrup, fresh or frozen berries.

Nutritional Info:  (According to my calculations) This recipe when divided by 3 servings equals about 251 calories; 6.6 grams fiber.  This recipe when divided by 2 servings equals about 376 calories; 9.9 grams fiber.

Blueberry-Flax Buttermilk Pancakes

Recipe from Everyday Food, October 2012

Husband-Tested in Alice’s Kitchen

These pancakes will fill your tummy quite nicely.  We had them for breakfast during the holidays with family.  Little Sandrita had fun making these with Granddaddy’s blueberries!   

Ingredients

1 ½ cups all-purpose flour (spooned and leveled)

¼ cup ground flaxseed

2 Tablespoons sugar

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon fine salt

1 ½ cups buttermilk

1 large egg, lightly beaten

1 Tablespoon unsalted butter, melted, plus more for skillet and serving

1 cup fresh or frozen blueberries

Maple syrup, for serving

Directions

.    In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not over mix). Fold in blueberries.

.    Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by ¼ cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

Cook's Note

Freeze cooled pancakes in an airtight container, up to 1 month. 

Make a double batch because the extras taste great toasted!

Nutritional Info per serving (2 pancakes):  170 calories; 4.3 grams fat (1.5 grams saturated fat; 0 grams trans fat); 30 mg cholesterol; 110 mg sodium; 125 mg potassium; 28 grams carbohydrates; 2 grams fiber; 8 grams sugars; 5.5 grams protein

In-a-Jiffy Whole Grain Vegetable Pancakes

Husband-Tested Recipe from Alice’s Kitchen
Makes approx. 8 to 10 pancakes

I had forgotten that I had this pancake mix in our pantry and noticed that the expiration date was coming up. I needed to use it up, but thought it prudent not to have pancakes and syrup every morning this week! I had recently posted a recipe called Confetti Veggie Pancakes http://fromaliceskitchen.blogspot.com/2010/09/confetti-veggie-pancakes.html and wondered how it would be if I just added vegetables to the whole grain pancake mix. I checked the fridge for vegetables I had on hand, prepped them and threw them in the mix. Whereas the Confetti Veggie Pancakes have a texture similar to potato latkes, these are more “pancakey” and bread-like. If you are pressed for time, these can be made in a jiffy, about 10 minutes tops. I really liked them spread with a spicy mustard and I think they’d be especially nice with crumbles of blue cheese or goat cheese on top. Of course, my husband, who has a sweet tooth wanted to drizzle them with maple syrup. Kids might enjoy them in their lunchbox with a bit of ketchup or barbeque sauce to dip them in. These pancakes would make a great snack. I enjoyed mine cold the next day, but you can also toast them in the toaster if you prefer them warm and a bit crispy. Try other vegetables such as corn, summer squash, cabbage and broccoli. I’m thinking they’d taste good with black beans (rinsed and drained) mixed in too. Feel free to try other spices as well. These pancakes freezer nicely, so whip up a batch for later.

1 cup Bob’s Red Mill Organic 7 Grain Pancake & Waffle Whole Grain Mix
1 large egg
1 Tablespoon oil (I used sunflower oil.)
¾ cup milk or water or soy milk (I used skim milk.)
½ zucchini, shredded
1 medium carrot, shredded
1 scallion, minced
1 Tablespoon pepper, minced (I used a cherry pepper.)
Kosher salt and freshly ground pepper, to taste
¼ teaspoon cayenne (optional)
Cooking spray (I used olive oil spray.)

Preheat a griddle or non-stick skillet. Spray with cooking spray. Combine the mix, egg, oil and milk in a medium bowl. Add the vegetables and stir until well combined.
Scoop out about 1/8 cup of batter and pour onto the hot skillet. Flip the pancakes when the edges begin to brown and bubbles show in the center. Cook until the flip side is brown.

A bit of Nutritional Information: Even without the vegetables and egg, the package for the mix states that one serving had 4 grams of fiber and 5 grams of protein.