Homemade Magic Beet Pancakes

I’ve been wanting to create different flavors of pancakes for little J & A.  This time, I wanted to add some beet roots.  However, if little J & A see clumps of vegetables in the pancake batter, they might not eat the pancakes.  They don’t mind fruits, but vegetables?  So, I decided to  juice the  beet roots and use its own juice as substitute for the liquid in my recipe.  And what better way to add a beautiful color to the pancakes than beet juice?  Although beet juice has deep purplish color tone, it still made the children think they were eating red velvet pancakes.

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These pancakes came out so fluffy, moist, and flavorful, especially when they’re drizzled with maple syrup.  I wouldn’t recommend blueberry syrup or other fruit flavor syrup on these cuties.  The flavor would clash since these pancakes were made with beet juice and quinoa.  They both have pungent flavors.  The best syrup to complement these mini pancakes is definitely maple syrup.   Yes, I tried the maple syrup and it was very delicious, especially if you put butter on the pancakes.   Little A and J  both asked for more.  🙂

What makes these little cuties magic?   The color changed.  Beet juice reacts to non-acidic cake ingredients like baking soda and turns brown.  I’ve read that if you want to maintain the color, you have to add vinegar in the mixture because of the acid in vinegar, but I didn’t want to add vinegar in the batter.  This may sound unappetizing, but the pancakes do have substantial amount of nutrients in them and this recipe  produces fluffy and moist pancakes as long as you don’t overcook them.  According to WebMD,  beet roots are rich in folate, potassium, vitamin C, fiber, antioxidants, and nitrates.  It also improves blood flow in the brain which enhance performance.  Studies showed that blood flow to the brain improved in healthy elderly people, as measured by MRI.

These pancakes are best to consume as soon as you remove them from the skillet or griddle.

Ingredients:

  • 1 1/2  cup unbromated, unbleached all-purpose flour
  • 1/2 cup quinoa flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 6 oz. vanilla yogurt
  • 1/2 cup fresh beet juice (about 5 medium beets)
  • 1 cup well-shaken low-fat buttermilk
  • 2 eggs

Directions:

  1. Combine flour, baking soda, and salt in a medium bowl; set aside.
  2. In a large separate bowl, lightly scramble the eggs.
  3. Add the yogurt, buttermilk, and beet juice. Whisk until well combined.
  4. Add the flour mixture and mix well.
  5. Heat skillet over low heat or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet for larger pancakes and about 2 tablespoons batter for mini pancakes.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

Enjoy them with Maple syrup.  How’s that for easy!

If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Until next time.  Have a great day!

~Anna B.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Avocado Pancakes

It was breakfast time in North Carolina.  What a way to feed four hungry boys other than pancakes?  I came up with pancakes that will definitely satisfy even a man with voracious appetite.  These pancakes are like thick crepes.  They’re dense, but very moist and delicious.  So, if you like crepes, you’ll like these pancakes.

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It’s really nice to get away from city life sometimes and go to the countryside.  It’s my way to unwind.  I love being surrounded with nature.  I love to sit on the front porch while drinking green tea with a view of blooming flowers, fruit trees, and vegetables.   Yes, that’s me and my love of nature.  Did you ever visit a vegetable garden at sunrise or before everyone wakes up?  I have.  I don’t know about you, but for me, it’s liberating.  It makes me appreciate nature’s bounty just looking at all the fruits and vegetables.  It brings me joy.  That feeling just soothes my nerves.

Anyway, here’s a picture of a basket full of organic vegetables from my sister’s garden.

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Okay, let’s have breakfast.  Prepare the ingredients.

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 Ingredients:

  • 1 cup of pancake flour
  • 1 cup of almond milk (only has 30 calories)
  • 1 egg
  • 1 avocado, pitted
  • 1/2 cup walnuts, coarsely chopped
  • coconut and vanilla flavored yogurt
  • toasted coconut for garnish
  • raspberry for garnish
  • oil for coating the skillet or griddle

Preparation Methods:

Scoop the avocado flesh and place it in the bowl and mash it .  Set aside.

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In another bowl, mix the pancake flour, eggs, and almond milk until smooth.  Add the avocado and chopped nuts.

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Mix to combine.  Let it stand for 5 minutes.  See, no coloring! It’s all natural.

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Heat skillet or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

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Here’s a closer look at the pancakes.  You can see chunks of avocado saying hello. 🙂

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Top with coconut and vanilla flavored yogurt with twice the protein from Dannon.  Then sprinkle with toasted coconut and walnuts.  Garnish with raspberry and mint leaves.  Then, drizzle with maple syrup.  We made enough for the boys including pancakes without nuts for my children.  🙂

CSC_0419©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Birthday Mini Pancakes

Looking for an idea to surprise a birthday celebrant for breakfast?  Well, here it is!  🙂

I woke up late today.  My children had to come upstairs and asked for breakfast this morning.  My youngest son, Andrew, told me he wanted mini pancakes  with sprinkles drizzled with honey.  It gave me the idea of the name and decorations.  I added some maple syrup and the combination of honey and maple made this birthday pancakes even more delicious.  The sprinkles exposed to heat melted as they cooked, but not the ones buried inside the pancakes.  When I took a bite, the crunch was like fireworks in my mouth.  I’m sure the children are going to love this for breakfast.  My son already requested this for his birthday. 🙂   Good morning!  Happy birthday!

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My children were already hungry, so I didn’t get a chance to take a picture of the ingredients. But, I used the complete pancake mix for quick preparation.  Look at those yummy pancakes!  Mmm…

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Just mix the flour with water in a bowl and set aside. Heat a griddle or a skillet over low heat and lightly coat with oil when hot.  Pour about 1 -2 tablespoons of  the  batter onto the skillet.  Add the sprinkles on top.  Cook until bubbles appears.  Flip and cook the other side until golden brown.

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Add some fruit toppings and more sprinkles.  Drizzled with honey and maple syrup.  Serve immediately.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

B & B Buckwheat Pancake Stack

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Can you guess what’s in between and on top of each buckwheat pancakes that make them so delicious to devour?  Read how this sinfully delicious pancakes came about.

B & B Buckwheat Pancake Stack

We wanted to take advantage of what’s left of summer, so we decided to go to Virginia Beach for the weekend.  It was a spur-of-the-moment decision.  I had literally about two hours to pack what we needed for the trip.  Imagine a chicken running around with its head cut off.  We didn’t even get a chance to check the weather, but we were thinking it’s still summer, so it should be sunny and warm for sure. Well, much to our surprise, the weather was not as we expected it to be.  We were so disappointed because it was raining intermittently, but we managed to make the best of it.  We woke up early the next day to get ready for the day.  It was damp and chilly in the morning, so we dined at the cafe down the hotel lobby for breakfast.  They didn’t have that much of a selection; no oatmeal and no fruits.  So, we just ordered pancakes for the children. My husband had eggs and toast, and I had cinnamon bagel with cream cheese.  As we chatted with the waitress, I noticed my oldest son, Justin, started putting jelly on top of his pancakes.  I immediately thought of peanut butter and jelly pancake sandwich with fruits drizzled with maple syrup and sprinkled with toasted coconut and powdered sugar.  Well, that was the plan, but I ended up making something better than just the plain peanut butter and jelly.  See the picture?  Of course, you do!  🙂  Are you hungry yet?

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Anyway, after breakfast, we rented a bike for an hour and biked down the boardwalk.  Then,  off to the fun part, the beach.  It was windy and chilly, but the children could care less.  They were so excited.  However, their fun was cut short.  We were there for only 20 minutes or so then it started raining.  The party was over.  The commander had spoken, so we had to leave or the camera would get soaked.  The children were very disappointed and didn’t want to leave, but we must.  Skip all the drama.

Well, we wanted to stay another day, but because of the weather, we decided not to.  However, it was too early to return home, so to kill time, we went to check out the Filipino bakery everyone was talking about, the Red Ribbon.  It’s a small bakery, but who cares?  I sampled some of their desserts and had come to like the Purple Yam and Coconut Cake.  It was very delicious.  I actually had to buy another slice.  My son had the mango flavor and I tried a bite, but pardon me, I like mine better.  🙂 We also tried their halo-halo ( the Filipino Tropical Dessert topped with purple yam ice cream I posted about a month ago), but we were disappointed because they put different ice cream topping instead of the purple yam.  Don’t worry, we survived.  🙂

By the way, I took a picture of what they had to offer and just wanted to share it with you all. They sell more than just cakes, but I don’t want to flood my post with too many pictures, so I just picked this one.

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We still had plenty of time and the sun was peaking though a bit, so we took the children back to the beach and stayed there until they looked like zombies. Their lips had no life in them and they were trembling like scared puppies, so it was time to get them out of the water.

Oh, yeah! That’s right!  The pancake stack!

DSCN7845Ingredients:

  • 3/4 cup buckwheat pancake mix flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 cup almond milk (only 15 calories)
  • Jif Mocha-Cappuccino flavored hazelnut spread or peanut butter or any brand and flavor of your choice
  • Strawberries, cut in tiny pieces
  • banana, cut crosswise and quartered ( i used plantain)
  • blueberries
  • raspberries
  • oil for cooking
  • maple syrup
  • powdered sugar

Mix all the ingredients in a bowl until just combined.  Let stand for 5 minutes.  Heat a griddle or a large skillet over very low heat and lightly coat with oil when hot.  Pour the pancake batter on the skillet or griddle.  Add the berries and plantain on the pancake.  Cook until bubbles form on the edges.  Flip and cook on the other side until brown.

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The buckwheat pancake should look like the picture below when it’s cooked.

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Spread the mocha-cappuccino flavored peanut butter on top of each pancakes.  Stack the pancakes on a plate.  Add blueberries, raspberries, strawberries, and bananas in between the stack. Drizzle with maple syrup and sprinkle with powdered sugar.

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Devour its deliciousness!  Yum! 🙂

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B & B Mini Pancakes

Blueberries and banana pancakes

My morning routine during summer is to rise early and go for a run.  There’s a six mile walking path in our neighborhood.  It’s very convenient and the view of Bull Run mountain is breathtaking.

Breakfast time is normally busy for me because my family usually request a big breakfast. But sometimes, I don’t feel like cooking a complicated breakfast.  When you cook three different meals three times a day, sometimes, you just need a break and want something easy, especially after a six mile run.  Well, my boys requested “mini” pancakes for breakfast. I didn’t really feel like measuring in addition to mixing.  So, I have this box of premix pancake in the pantry that I purchased for “emergency”.  Emergency as in I am too tired or too lazy to cook type of emergency.   I know shame on me.  Hey, this doesn’t happen very often.  So, to add a little fiber and more flavor to the pancake, I added some fruits and made them berry-banana pancakes, or what I call B & B Mini pancakes drizzled with maple syrup.

Ingredients:

  • Pancake mix
  • Blueberries
  • 1 medium or small banana; sliced
  • 1 tablespoon olive oil

Instructions:

  • Follow the recipe directions on the box.
  • Heat a griddle or a skillet over low heat and lightly coat with oil when hot.
  • Scoop the batter onto the griddle or skillet about 2 tablespoons for mini pancakes.  Add the banana and blueberries on top of the pancake.
  • Flip to the other side and gently press it down with the spatula for even cooking.  Let cook until the pancake springs back when touched.
  • Drizzle with maple syrup and sprinkle with powdered sugar.  Top with more blueberries if desired.
  • Serve warm.