Pancakes

While eggs, cereal, and French toast are all great breakfast options, is there anything that beats pancakes? Maybe, maybe not.

Whether or not your favorite breakfast food is a plate of pancakes, you've got to admit they are yummy. And while breakfast is usually eaten in the morning, there's no reason you can't have it any time of day, even at dinner time.

That said, here are six yummy pancake recipes to help you through the day, including Raspberry Chocolate Chip Pancakes and Apple Crisp Pancakes. Enjoy!

COCOA PANCAKES

This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "Not only does Inn Serendipity in Browntown, WI feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegan and nonvegan visitors. This recipe makes 18 to 20 pancakes—and they can be prepared in just 30 minutes or less!" Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/cocoa-pancakes/.

Ingredients

1 1/2 cups whole wheat pastry flour

1/2 cup unsweetened cocoa powder

2 Tbs. granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups chocolate soymilk

1 Tbs. vegetable oil

1 1/2 tsp. vanilla extract

1/2 cup carob chips

Preparation

Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.

Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several carob chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.

PUMPKIN PANCAKES WITH HOT CIDER SYRUP

This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.

Ingredients

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups milk

1 cup canned pumpkin, mashed

4 egg yolks

4 ounces melted butter

1 tablespoon vanilla extract

4 egg whites, stiffly beaten

Directions

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.

In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.

Hot Cider Syrup

Ingredients

1 1/2 cups apple cider

1 cup brown sugar, firmly packed

1 cup corn syrup

2 ounces butter

2 tablespoons lemon juice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Grated rind from 1 lemon

2 apples, peeled, cored and thinly sliced

Directions

In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.

Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates

Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium

RASPBERRY CHOCOLATE CHIP PANCAKES

This comes from the infamous long-since-forgotten emailing list. Makes 16 to 18 (4-inch) pancakes.

Ingredients

1/2 stick (1/4 cup) unsalted butter

3/4 cups plus 3 tablespoons milk

1 large egg

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup picked-over raspberries

1/2 cup semisweet chocolate chips

Directions

In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.

Preheat oven to 200 degrees F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.

Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously.

Accompaniment: pure maple syrup, heated

APPLESAUCE PANCAKES

This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

2 cups Original Bisquick™ mix

1 cup sweetened applesauce

1/2 cup milk

1 teaspoon ground cinnamon

2 eggs

Directions

In medium bowl, stir all ingredients with wire whisk or fork until blended.

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

WHOLE-GRAIN BANANA PANCAKES WITH BLACKBERRY SYRUP

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “Give your favorite pancake mix a health boost like we did here. Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fiber, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling.”

POINTS® Value: 8; Servings: 4; Preparation Time: 15 min; Cooking Time: 15 min; Level of Difficulty: Moderate

Ingredients

1 sprays cooking spray

2 cup unsweetened frozen blackberries, or fresh blackberries

2 Tbsp powdered sugar

1 cup Aunt Jemima Original Pancake Mix, or other brand

1/4 cup flax seeds

1/4 cup wheat germ, toasted-variety

1 cup fat-free skim milk

3 large egg whites

1 Tbsp walnut oil, roasted-variety

1 tsp vanilla extract

2 medium bananas, thinly sliced

Directions

Coat a griddle or large nonstick skillet with cooking spray and preheat over medium heat.

In a small saucepan, combine blackberries and powdered sugar; set pan over medium heat and bring to a simmer. Cook until sauce thickens and reduces, about 10 minutes.

Meanwhile, in a large bowl, combine pancake mix, flax seeds and wheat germ; mix with a fork to combine. Add milk, egg whites, oil and vanilla extract; whisk until large lumps disappear (ignore any small lumps).

For each pancake, pour a scant 1/4-cup of batter onto hot griddle or skillet. Cook until bubbles appear around edges and then top each pancake with banana slices; flip pancake. Cook until golden on both sides, about 1 minute more.

Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250ºF oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top. Yields 3 pancakes and about 3 tablespoons of syrup per serving.

APPLE CRISP PANCAKES

This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”

Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13

To view this online, click here.

Ingredients

Streusel Topping

1/4 cup plus 2 tablespoons packed brown sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 cup old-fashioned or quick-cooking oats

2 tablespoons plus 2 teaspoons cold butter

Pancakes

2 cups Original Bisquick™ mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled diced Granny Smith apple (1/4-inch)

1 cup milk

2 eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Directions

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.