Blender Banana Pancakes

 These are SO stinking good! They are an amazing soft but substantial texture and are so easy. We enjoyed with natural peanut butter on top, they're fun with chocolate chips in and also with any syrup. 

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk (regular or any milk is fine)
• 1 teaspoon vanilla extract
• 1 1/4 cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Heat griddle to about 300-325. Blend all ingredients in the blender. Spray griddle. Cook like pancakes and enjoy 

Cinnamon Roll Pancakes

Ok these are the most sinful pancakes ever but boy are they amazing! Like a soft yummy cinnamon roll with 1/6 of the work. Definitely a keeper for special occasions and holidays. The filling and glaze makes enough for 2 batches or pancakes but for the two of us I just store it in the fridge.

Cinnamon Roll Pancakes:

For Pancakes:
1 cup all-purpose flour +1TBSP
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

If you have it 1-2 TBSP applesauce

Yield 6-7 medium/ large pancakes

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Enough for 2 batches of pancakes

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese 
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Enough for 2 batches pancakes

Whole Wheat Pancakes

Wanted a more dinnery pancake that isnt so desserty. Found this on Our Best Bites. LOVE THEM!!! These are great! They're pretty healthy and fluffy but have a nice texture and are filling. 10/10

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Lemon Poppyseed Pancakes

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Sooooo good! Make sure you use at least the amount of lemon. 6/5

Mini German Pancakes

I found this recipe on "Our Best Bites." LOVE THEM! They have excellent recipes a tips! I made them just as the recipe is written but in regular sized muffin pans. Makes enough for two people. I would probably double it...depending on how hungry we are. But they had a great texture! They might even be great as a puff for a dessert or appetizer puff with filling on top. 5/5

Mini Puffed Oven Pancakes with Berry Sauce
recipe by ourbestbites.com 

Ingredients
3/4 cup flour (*see note below)
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar

Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

*Since so many have made these and love them, I didn’t want to alter the recipe from its original posting.  however, since making these more often, I have found I prefer the texture of the finished puffed pancakes when I decrease the flour to 1/2 cup.  Try it both ways and See how you like it!

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees.  While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  But we’re going for quick and easy here so I just grab the spray.  (If using cast iron pan, coat entire pan surface with butter).  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce

If using frozen berries, place berries and jam in a microwave-safe bowl and heat for  about 1 minute.  Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached.  Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

Yields about 24 mini muffin pancake puffs

Zucchini Pancakes

This lady is a pancake genius! I was hesitant to try these but these are like fancy pancake house good pancakes. If you've ever been to Schmity's in Idaho Falls, they're like that. 

Sweet Zucchini Pancakes; serves 2 (5-6 pancakes)

• 1/2 cup all purpose flour
• 3 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup greek yogurt (I used sour cream..tastes the same)
• 2 tablespoons melted butter
• 1/4 cup water or milk (I used a slosh just enough to make them pancake consistency)
• 1 mid sized not Mormon sized zucchini, grated

1. Preheat a nonstick skillet or griddle to medium-high heat (350 degrees).  These pancakes are a little picky about temperature.
2. Whisk dry ingredients together (flour through salt) and set aside.
3. In a separate bowl, whisk egg, yogurt, and melted butter together.   Combine dry and wet ingredients together and mix until just combined.  Fold in grated zucchini.  (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness.  For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)
4. Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary.  When you see bubbles rising around the edges, flip the pancakes.  I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side).  Top with butter and maple syrup!