Healthy Harvest Pancakes Food

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Steps:

• Mix milk and vinegar together and set aside.
• Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
• Beat the egg whites in a separate medium bowl until stiff peaks form.
• In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
• Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
• Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
• Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
• * I use a very thin spatula - I find it easier to flip the pancakes with one like this.
• *If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)

{HEALTHY} HARVEST PANCAKES

Steps:

• In a medium bowl, mix together almond flour, baking soda, cinnamon and nutmeg until combined and set aside.
• In a separate bowl, whisk together eggs, mashed banana and vanilla. Pour egg mixture in with the flour mixture and mix well until all clumps are gone (I used a hand mixer which worked perfectly!)
• Heat a greased skillet over medium heat and spoon a little less than a 1/4 cup of batter onto the skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
• Serve immediately with pure maple syrup and enjoy!

HEALTHY PANCAKES

Steps:

• Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don't make lumps in the batter.
• Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter - try not to squash out all the air.
• Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

HEALTHY OATMEAL PANCAKES

Steps:

• Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
• Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
• Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
• NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.

HEART HEALTHY HARVEST PANCAKES

Steps:

• Mix all ingredients together in a medium bowl.
• Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
• Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
• Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

HARVEST PANCAKES

Steps:

• Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.

HEART HEALTHY PANCAKES

Steps:

• Combine dry ingredients in large bowl.
• Add milk, corn oil, and mix until just moistened.
• Beat egg whites in small bowl until stiff peaks form.
• Fold into batter.
• Place on greased griddle (medium high).
• When bubbles begin to form, flip pancakes.
• Serve with strawberry garnishes and warm real Vermont maple syrup.

HARVEST PANCAKES

Steps:

• sugar cornstarch and cinnamon in saucepan.
• Add apple juice and apple.
• Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes.
• Remove from heat and stir in butter.
• For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon.
• In another bowl, beat egg oil and milk until smooth.
• Mixed together egg and flour mixtures all at once. Better should be lumpy.
• Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking.
• Serve pancakes topped with warm apple syrup.