Carrot Cake Pancakes with Cream Cheese Maple Drizzle

Happy Easter !!  The bunny came by and evidently left us carrots instead of eggs this year.   Well, at least I had a lot of carrots in the fridge this morning when I was doing that thing when you open the fridge door & just stand there staring in….thinking ‘what is there to eat in here’ ?   I’m not sure about you, but my fridge is usually well stocked, but I still stand and stare inside, looking for something hiding within that will match my current craving. This morning I saw the leftover baby carrots and remembered a recipe for Carrot Cake Pancakes from a Brunch at Bobby’s episode on the Cooking Channel.   It was exactly the thing for Easter morning breakfast.   Given how scrumptious they were, it is an excellent choice for any meal, anytime.

The original recipe was for pancakes from scratch of course….it is Bobby Flay.   I always have homemade bisquick in the pantry,  exactly for my early morning cooking episodes.  I’m not a morning person, but I do like to eat in the morning….duh !!  Homemade bisquick is a great pantry item for healthy cooking, even when you’re still half asleep.

Carrot Cake Pancakes with Cream Cheese Maple Drizzle

• 3/4 cup homemade bisquick
• 1 teaspoon cinnamon (or pumpkin pie spice)
• 2 teaspoons splenda (or brown sugar)
• 1/2 cup shredded raw carrots
• handful chopped pecans (a few more for topping, if desired)
• 1 large egg
• 3/4 cup buttermilk  (or unsweetened almond milk)
• 1 teaspoon vanilla
• 2 tablespoons olive, canola or coconut oil
• optional: diced candied ginger or orange zest

Blend together all dry ingredients.  Whisk together egg & milk, pour into the dry ingredients, adding the carrots and pecans.   Mix thoroughly and allow to sit a few minutes while you preheat a skillet on medium heat and make the drizzle below.

Drop batter by heaping tablespoons until hot griddle.  When edges start to dry & bubbles form and pop, about 2 minutes, gently flip and cook another 1 minute, or until golden brown.  Keep warm in 200 degree oven or on warm plate in microwave.

Serve with warm cream cheese/butter and drizzle on maple syrup or mix all together as  below.

NOTE:  Pancake batter keeps in the fridge well for several days, so if you can easily double this recipe if you have more carrots.

SUBSTITUTION:  One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Maple Cream Cheese Drizzle

• 2 tablespoons butter
• 4 tablespoons cream cheese
• 1/4 cup maple syrup (I use Wegman’s sugar-free)

Soften butter and cream cheese together in microwave for no more than 30 secs (or on a low power level).   If you wish, whip together with maple syrup or serve separately.

NOTE:  I like to spread warm cream cheese-butter on pancakes and then drizzle maple syrup.

Shortcut Method: Homemade Bisquick

I’ve always enjoyed baking and usually from scratch.   I like the process of mixing and measuring, but I also like to eat healthy, avoiding the preservatives of buying grocery store mixes, whenever possible.   However, I am not a morning person and the odd thing is, I do like to eat in the morning.   So, a shortcut like homemade bisquick is a great option for me.    It can be the base for biscuits, pancakes, waffles, scones, quiche and enumerable more tasty concoctions that I enjoy……and can make quicker & easier from a  homemade mix.

Bisquick was created in the 1940s and at that time most cooks used lard in their biscuits.   In most baked goods, I use butter, olive oil or coconut oil but for homemade bisquick, I use Crisco.   Crisco has no trans-fats & 50% less saturated fat than butter, is all-vegetable and doesn’t require refrigeration.    Since you need ‘fat’ in baking, Crisco is a good option. As a child I remember the Crisco can always in the pantry, but I purchase it in sticks now.   The recipe was reworked in 2007 to make it more healthy, basically eliminating transfats.  It is a healthier substitute for butter in many pastry recipes.   And, they now make a butter flavored Crisco, if that suits you.

HOMEMADE BISQUICK

• 5 cups flour  (I use white whole wheat & whole wheat mixed)
• 1/4 cup baking powder
• 2 Tbsp. sugar (splenda)
• 1 tsp. salt
• 1 cup Crisco (1 stick)

Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly, preferable using food processor.
Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups

BISCUITS – For 6 biscuits, mix together 1/3 cup of milk for 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.     Add any additional ingredients to dry mix (cheese, herbs, etc.) before adding the milk.

PANCAKES:  Combine 2 cups of mix with 1 cup milk and 2 eggs.   

WAFFLES:  Combine like pancakes but add 2 T. oil of choice

Coffee Cup Meals: Muffin In A Minute

I accidentally found a new trend that I adore……coffee cup cooking.  It is quick, healthy & a great way to make single-serving healthy breakfasts.  Plus since you whip it together in the coffee mug, cleanup is really easy.  The possibilities are amazing with recipes for muffins, cakes, quiche, brownies, french toast, meatloaf, fruit desserts, banana bread, cookies & many others.   Some are simpler than others, but the options are amazing.  Check this out:  18 meals in a coffee cup.

I was looking for a high-fiber, lo-carb healthy breakfast muffin that was really simple.  Since I’m not a morning person, it has to be simple if I’m making it for breakfast.   And then there it was……Muffin in A Minute.   It takes 2 minutes to whip together, in the mup, and 1 minute to cook.   How can you not love that ??  

The base is flaxseed meal which is a lo-carb, hi-fiber whole grain with a  great nutty flavor which is very high in Omega 3s & gluten-free.    It is tasty & healthy, so worth trying.  

I add it in any ‘flour-based’ recipe, including pancakes & waffles as well as smoothies & granola.  It is easy to find in most grocery stores usually with the flour, plus it isn’t expensive unless you require organic.    Hope you Enjoy !!  

 

 

Muffin in a Minute   (adapted from Atkins forum)

 

• 1/4 c flaxseed meal
• 1/2 tsp baking powder
• 1 tsp Splenda
• 1 tsp cinnamon
• 1 large egg, beaten
• 1 tsp butter   (I use Olivio)

 

1. Mix the flax meal, baking powder, sugar substitute and cinnamon in a coffee mug or single-serving soufflé dish.
2. Add the egg and butter (or oil). Mix with dry ingredients.
3. Microwave 1 minute or more, until firm
4. Turn out on a plate & serve with butter, cream cheese or sugar-free maple syrup OPTIONS:  Add a few frozen blueberries, raisins or a heaping teaspoon of cocoa

 

 

 

Related articles

• A Quick, Easy, and Healthy Breakfast Treat! (robinluthi.com)

 

ShortCut Method: Microwave Steel Cut Oatmeal

Most days, I eat oatmeal for breakfast and since I am not a ‘morning person’,  it has to be easy.   Now comes the dilemna…..I prefer the chewy texture of  steel cut oatmeal  and it takes 30 minutes on the stovetop.    So I used to make a pot at least once a week and then heat up single servings in the microwave.    Wait….oatmeal works great in the microwave…..so now I make a large bowl in the microwave in 10 minutes.  There is one trick:  the bowl has to be big enough so the oatmeal doesn’t boil over or you’ll have a sticky mess in the microwave.   

Adding different flavors and textures to oatmeal is really easy & you can use whatever is on hand.   Typically my base recipe includes a cinnamon stick, raisins and maple syrup.    But I have also used cranberries, dried cherries, figs, or any dried fruit.  In fall I usually use pumpkin pie spice or chai spices.   This week I was on a chocolate kick, so I added cocoa powder to the base recipe.  Now that is a great way to start the day !!

Each morning I fill a coffee mug with oatmeal from the fridge & stir in a bit of water or soy milk.  Before I microwave it for 1 minute, it is flavor creation time.   Add frozen blueberries, mango or peaches and then top with slivered almonds, pumpkin seed or any nut you like.  After it is heated, I have added coconut or a sprinkle of granola for crunch and sometimes peanut butter.   You can try cran-apple, apple-caramel or banana-nut.   In an exotic mood, add fresh berries & white or dark chocolate chips.   Want to go extra healthy, add a tablespoon of flax meal.    Go crazy & create your own favorite flavors.   It can make breakfast fun as well as easy.

MICROWAVE STEEL CUT OATMEAL

1 part steel cut oats

4 parts water

cinnamon or other spices, maple syrup or dried fruit as desired

Combine all ingredients in a large, microwave safe bowl that is at least twice the volume of the amount of water,  e.g. if using 2 cups water you need a 4-5 cup bowl.   

Microwave on high for 10 minutes.   If you want drier oats, microwave an additional 1-2 minutes.  Store leftovers in fridge, reheat  in microwave for 1 minute.    NOTE:  If your microwave allows you to alter the power level, use less than ‘high’ to reduce possibility of boiling over.

ENJOY !!!

Pumpkin Chocolate Chip Drop Scones

Sometimes I cook because I want to try a recipe I have seen or some ingredient I want to use.   Most often I am craving a particular thing.  This time it was the can of leftover pumpkin from making one of my comfort foods last week…..waffles.  I put the leftover on a front shelf where I saw it everytime I opened the fridge.  I am a true believer that pumpkin should never go to waste,  so I decided to try Pumpkin Biscuits made with Bisquick.  Then I saw the yogurt container, which was almost empty and remembered I had some mini-chocolate chips left from something I made at Christmas.  And, Pumpkin Chocolate Chip Drop Scones were created.  They are really moist and almost cake-like which I assume is from the yogurt.  Maybe they should be called Pumpkin Chocolate Chip Drop Muffins.  Whatever they are called, they are really good !!

Pumpkin Chocolate Chip Drop Muffins

2 cups Bisquick

2-3 T brown sugar

1 T pumpkin pie spice (or 1 tsp cinnamon & dash clove, nutmeg, ginger, cardamon) 

1/2 cup mini-chocolate chips

3/4 cup pumpkin puree

1/2 cup yogurt

1/2 cup milk (I use almond milk)

Turbinado sugar

Heat oven to 450 degrees.

Mix dry ingredients together completely, including chips.  Mix all wet ingredients & add to dry.  Blend with a spatula until all are combined.   Sprinkle tops with turbinado sugar.

Drop by large tablespoon on a greased or sprayed cookie sheet.  Bake for 15-18 minutes or until tops are slightly browned.   Serve warm.  If for some reason there are leftovers, keep in a ziplock bag on the counter for 1 day or in the fridge for 1 week. To re-warm, wrap in a paper towel & microwave for 15-30 seconds.

Breakfast for Dinner: Oat & Cornmeal Waffles with Cranberry Syrup

When I was a girl, my daddy made dinner on Sundays and it was always waffles.   We could put anything in them or on them we wanted.  Peanut butter, bananas, bacon and we thought we were the bomb.   It still brings back wonderful memories, so on a cold winter evening a warm crunchy waffle is my chosen comfort food.

Lately I’ve been experimenting with multi-grain waffles and they are so good.  I make up the dry ingredients in this recipe and then whenever you want waffles, just add the wet ingredients.

Oat & Cornmeal Waffles with Cranberry Syrup

Waffle Mix  (store in a tight container for up to 3 months in pantry)

• 4 cups coarse whole grain yellow cornmeal
• 3 1/2 cups whole wheat flour
• 1/4 cup flax meal
• 1 cup old-fashioned rolled oats
• 3/4 cup brown sugar
• 1/4 cup baking powder
• 4 teaspoons salt
• 1 teaspoon ground cinnamon (optional)

Wet Ingredients

• 1 large egg
• 1/2 cup plus 1 tablespoon milk (I substitute soy milk)
• 2 1/2 tablespoons butter, melted and cooled (or 2 tablespoons coconut oil, melted)
• 1/2 teaspoon vanilla extract

In a large bowl, measure 1 cup plus 3 T. waffle mix.  Whisk in wet ingredients & mix well.  Set aside for 10 minutes while the waffle iron heats.    The batter is thick so place in iron somewhat sparingly.  It also may take some extra time to get crispy.   My method is to watch for when the steam stops rising from the hot waffle iron.   Makes 4 round waffles or 3 square.

While the waffle cooks, heat maple syrup with dried cranberries.   Serve over hot waffles.

You can save any leftovers in the fridge in a ziploc.  Reheat in a toaster or under the broiler.

Ultimate Comfort Food: Chocolate Pancakes with Bananas & Maple Syrup

Lately the weather can’t decide whether it is spring or winter so after a cold, gloomy day interrupted by frenzied snow showers, I needed some comfort food….Breakfast for Dinner.   When I saw the over-ripe bananas in the fruit bowl & remembered the chocolate pancakes recipe I had seen on Serious Eats, I knew I was in for a treat.      I assume everyone loves chocolate like I do, so this goes in the category of ultimate comfort food.   It is also a very easy treat since you just add a bit of sugar and cocoa powder to your regular pancake batter, whether from scratch or a mix.  The pancakes just have a light taste of chocolate and aren’t very sweet.   With warm bananas in maple syrup they are just what you need on a cold, gloomy night.   Yummy !!

NOTE:  Pancake batter lasts a couple days in the fridge.

Chocolate Pancakes with Bananas & Maple Syrup

• 1 cup all purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar  (or Splenda)
• 1/4 teaspoon salt
• 2 1/2 tablespoons unsweetened cocoa powder
• 1 egg, lightly beaten
• 1 cup milk  (I substitute almond milk)

• 2 bananas, overripe if possible
• 1 tablespoons butter
• Maple Syrup  (I use sugar-free)

Blend together all dry ingredients in a bowl prior to adding the egg & milk.   Let batter sit 5 minutes while you warm the griddle or skillet & lightly oil.  For pancakes, I use a bit of coconut oil.   Drop the batter into the heated skillet in whatever size pancake you prefer.   Flip them when the bubble start to pop.

While you’re making the pancakes, in a small skillet melt the butter & slice the bananas into pan.   Saute for 3-4 min, turning once.   Pour maple syrup over the bananas & reduce heat, just to warm the topping completely.

Serve pancakes topped with bananas & enjoy !!